SC - OOP - Resturant Talk

[Elaine Koogler]

My mother found a recipe...probably from Campbell's Soup...that was for Sloppy
Joe's, and the main ingredient, other than the hamburger, was a can Chicken Gumbo
Soup.  Basically you brown the meat, add the soup, along with catsup and let the
whole mess simmer for a bit.  Then it gets served over buns.  She came up with a
variation using mustard instead of catsup and served it over rice...not bad.

Kiri

Philip & Susan Troy wrote:

> Huette von Ahrens wrote:
> >
> > --- Philip & Susan Troy <troy at asan.com> wrote:
> > > RichSCA at aol.com wrote:
> > > >
> > > > A Taylor's Maid-Rite is a loose meat sandwich made
> > > of
> > > > finely ground hamburger. The hamburger is cooked
> > > and put in a bun, then
> > > > served with mustard, pickles or chopped onions.
> > > Maid-Rite restaurants are
> > > > franchises located mainly in Iowa and the midwest.
> > > But now, thanks to
> > > > Taylor's Maid-Rite in Marshalltown, you can enjoy
> > > the great taste of a
> > > > midwest tradition without leaving your home.
> > >
> > > I wonder what the industrial rationale is for not
> > > forming a patty, yet
> > > still calling this a hamburger variant. A hamburger
> > > is a Hamburger
> > > Steak, originally made (in Hamburg, Germany) by
> > > pounding beef cutlets
> > > with a slice of fat, folding and pounding again,
> > > like Damascus steel,
> > > until fairly homogeneous. I have seen recipes dating
> > > from the turn of
> > > the century that don't mention ground meat, but it
> > > would be kind of
> > > labor-intensive to do this in quantity for a
> > > restaurant, as would
> > > scraping the beef to a pulp, the OTHER way it used
> > > to be done. I suspect
> > > grinding the beef might have come into its own for
> > > restaurants that sold
> > > Hamburger Steak sandwiches in quantity (often on
> > > sliced bread, BTW, not
> > > on buns).
> > >
> > > Could it be that the Loose Meat Hamburger is derived
> > > from the need to
> > > make them quickly without taking the time to form a
> > > patty, or could it
> > > simply be derived from some completely different
> > > tradition from the
> > > Hamburger Steak?
> > >
> > > Adamantius
> >
> > In California, they are called Sloppy Joes.  Altho' I
> > think that the additives are somewhat different. They
> > usually are pickles, onions, olives, cheese, and
> > lately, they have been adding chili sauce.
> >
> > Huette
>
> Yeah, they have Sloppy Joes here on the East Coast too, but I don't
> think I've ever seen them sold commercially, except in cans and perhaps
> in school cafeterias. I get the impression that the loose meat
> sandwiches don't have a binder of tomato/chili sauce like Sloppy Joes, though.
>
> I really wonder if there's a German version of collops or mince,
> possibly from the nineteenth century, that may have been the inspiration
> for the loose meat burger.
>
> Drat! You people are doin' it to me again!
>
> Adamantius (searching freezer)
> --
> Phil & Susan Troy
>
> troy at asan.com
>
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