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Topic: Misfits Thread

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847badgerfan

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1218 on: March 29, 2020, 11:56:17 PM »
We're in.
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1219 on: March 30, 2020, 12:49:38 PM »
Quote from: MarqHusker on March 29, 2020, 09:19:03 PM
It was BGE Olympics today, trying to maintain temp while the gusts were hitting 40mph.  I was wise to keep it simple w a couple tenderloins.  The overnight  homemade rub was the star.  Of course I wouldn't know the recipe, just make about a cup worth of it with whatever made sense last night  and try another one some other time down the road.
Why do I get the idea that to try to recreate this, you're going to have to imbibe the same collection of beverages to try to get the same things to make sense? :57:

I did the chicken fried pork tenderloin again last night. I had previously done it with only my wife; this weekend we have the kids so we tried again. It was a hit, as expected. I did a little better the second time around--I think the first time I was at the very edge of overcooking the batter in the fry oil--this time I dialed it back JUST a bit and it was perfect.
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MrNubbz

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1220 on: March 30, 2020, 01:56:44 PM »
Pork tenderloin is pretty damn good in any form.Isn't the chicken fried thing for cheaper cuts that need hammering?I would have no problem with what you whipped up though :character0029:
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1221 on: March 30, 2020, 02:28:01 PM »
I love to chicken-fry pork cutlets made from tenderloin.  Kids love 'em too.
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1222 on: March 30, 2020, 02:31:31 PM »
Quote from: MrNubbz on March 30, 2020, 01:56:44 PM
Pork tenderloin is pretty damn good in any form.Isn't the chicken fried thing for cheaper cuts that need hammering?I would have no problem with what you whipped up though :character0029:
My wife has a poultry allergy, so she can't eat (and has never tasted) fried chicken. 

I was going for something that would have a similar flavor profile, so I used the tenderloin and cut it into big chunks rather than hammering it out thin and flat. 

It ended up with a flavor profile and texture closer to chicken thigh, which is what I was hoping for. I prefer leg/thigh pieces in my fried chicken anyway. 
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MarqHusker

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1223 on: March 30, 2020, 02:35:12 PM »
A pork tenderloin sandwich, breaded, with red onion, mayo and pickles is one of the masterpieces of human history.  IN and Iowa has solved this wonderous offering.  

I was joking about my impromptu dry rub that I made, for a whole pork tenderloin which turned out great on the Egg, just have no freaking clue what was all in the rub.  G&Ts are to blame.
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ELA

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1224 on: March 30, 2020, 03:56:36 PM »
Quote from: MrNubbz on March 30, 2020, 01:56:44 PM
Pork tenderloin is pretty damn good in any form.Isn't the chicken fried thing for cheaper cuts that need hammering?I would have no problem with what you whipped up though :character0029:
I make it different every time.  It's almost never a miss.  It's never a big time go to for me, but it's a really hard thing to mess up.

I've never had a good breaded pork sandwich outside the state of Indiana, but within the borders, they can do it
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1225 on: March 30, 2020, 03:58:39 PM »
the folks in Eastern Iowa can do it - almost as well as the Hoosiers

don't know about that hunk of land in between called Illinois
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1226 on: March 30, 2020, 04:00:22 PM »
best weather we've had since early March - coming in AND going out like a Lamb chop

FORE!!!
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1227 on: March 30, 2020, 04:28:24 PM »
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MarqHusker

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1228 on: March 30, 2020, 05:37:49 PM »
That story has never gotten old.  Its really funny when you are familiar w Atlanta interstate routing.
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1229 on: March 30, 2020, 05:52:52 PM »
I've heard of the Indiana and Iowa style fried pork sandwich but never had one, sounds good.

Down here in Texico we'll chicken-fry pretty much anything and put it on bread, and there's also a strong German and Czech influence so schnitzel and its derivatives are pretty common.  So I've had breaded fried pork cutlet sandwiches, and chicken-fried steak sandwiches, and chicken-fried chicken sandwiches.  All can be delicious.

Is there something specific about the bread, or the breading, on the Indiana version that makes it unique?

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847badgerfan

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1230 on: March 30, 2020, 06:15:23 PM »
Quote from: utee94 on March 30, 2020, 05:52:52 PM
I've heard of the Indiana and Iowa style fried pork sandwich but never had one, sounds good.

Down here in Texico we'll chicken-fry pretty much anything and put it on bread, and there's also a strong German and Czech influence so schnitzel and its derivatives are pretty common.  So I've had breaded fried pork cutlet sandwiches, and chicken-fried steak sandwiches, and chicken-fried chicken sandwiches.  All can be delicious.

Is there something specific about the bread, or the breading, on the Indiana version that makes it unique?


That's what you'll see here and in Wisconsin.

We don't serve them on bread. It's already... breaded.

Chicken parmesan is similar. You don't see it on bread much here. You don't see it at all in Italy, but there are some similar dishes there.
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1231 on: March 30, 2020, 06:15:39 PM »
One place here has chicken fried chicken, and it's tasty.
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