SC - OOP - Resturant Talk

[Huette von Ahrens]

- --- 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 Steak, originally made (in Hamburg, Germany) by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

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