do you enjoy a loose meat sandy?
our family goes to a maid-rite about twice a year and no one in the family will get a main-rite but me
our family goes to a maid-rite about twice a year and no one in the family will get a main-rite but me
maid-rite
- Thread starter QChawks
- Start date
Only in the style of maid rite/tavern sandwiches. Sloppy Joe's are gross.
i like a maid rite with cheese, mustard, onion and pickles.
She was a fun time in college, but definitely not someone to take her home to mom.
maid rite is NOT a sloppy joe
The Maid Rite Sandwich was created in 1926 by a butcher named
Fred Angeli in Muscatine, Iowa. He soon began selling franchises
and the company remained in the family until it was sold in 1982,,
Davenport, Iowa has always had a least one Maid Rite Restaurant.
Fred Angeli in Muscatine, Iowa. He soon began selling franchises
and the company remained in the family until it was sold in 1982,,
Davenport, Iowa has always had a least one Maid Rite Restaurant.
Honestly, worse than Runza and Runza sucks.
Yeah, I like them for nostalgic reasons. When we used to drive down to Iowa from Wisconsin to visit my grandparents and aunts and uncles, the first night meal was always a big bag of Maid-Rites.
Of course, back then, they were like 25 cents each, so it was economical and pretty tasty.
They're massively overpriced for what you get now.
Pete’s burgers in PDC Wi are $6.50 each now.
I remember them being $1.00 to $1.50 years ago when he was still alive and sweating over his grill years ago
Cheese jeopardizes the integrity of the sandwich. You've already built on a loose foundation. Adding cheese puts you in the fall apart danger zone. Mustard, onions, and pickles.
Back in the 80's to early 90's I lived in the apartments above the Maid Rite in downtown Marion. The MR's were pretty good but their tenderloins were my favorite sandwich there. Ate there about once a week. Onion rings were good too.
That and Zoey's within about a minute's walking distance...ahhh those were the days!
That and Zoey's within about a minute's walking distance...ahhh those were the days!
Had David’s Restaurant in that strip mall across the street also. They had some damn good broasted chicken.
And Naso's (still there) about 5 or so blocks down 7th Avenue.
I ate well back in those days.
The name sounds nasty, that's for sure. But maybe it is ok in fact. Is this an unfortunate name for a roast beef sandwich?
Think browned ground meat that is then boiled in its own juices/water with some finely diced onions and minimal seasonings. Served on a hamburger bun.
A Maid-Rite does not use any of the tomato based sauce that always comes with a sloppy joe...
The actual sandwiches from maidrite restaurants sucks. I specify since some Iowans call every loosemeat a maidrite. A Charlie Boy from Miles with a schooner of beer or a Tastee with onion chips and dip are much better. One of the few things I miss about my home town.
Recipes here for our Clemson friends
www.on3.com
Iowa Loose Meat Sandwich aka The Tavern Sandwich - Forums
How to Cook a Loose Meat Sandwich with George Motz | Burger Scholar Sessions https://www.seriouseats.com/iowa-loose-meat-sandwich-recipe-8662035
From the above thread, I can now confirm this is the actual Charlie Boy recipe from Miles.
ingredients 2lbs 80/20 ground beef. Cold Water. 1TBSP of course ground black pepper. 1/2 tsp of salt 1 tsp of white pepper. 1-2 TBSP flour or cornstarch
Mash GB in a pot and cover slightly with cold water. Add seasoning (excluding flour/cornstarch) and bring to a low boil. Mix and stir to brown the beef. Continue to cook and stir until all the water evaporates. Move the meat to one side of the pan and tilt slightly, remove as much of the fat as possible, Miles uses a spoon and a turkey baster but a paper towel works well. Mix in flour/CS to make the mix slightly "sticky and forming"
They're ready, but they are better with some time spent on low or in a crockpot.
Dress with onions, cheese, ketchup, mustard, pickles on a cheap white bun.
ingredients 2lbs 80/20 ground beef. Cold Water. 1TBSP of course ground black pepper. 1/2 tsp of salt 1 tsp of white pepper. 1-2 TBSP flour or cornstarch
Mash GB in a pot and cover slightly with cold water. Add seasoning (excluding flour/cornstarch) and bring to a low boil. Mix and stir to brown the beef. Continue to cook and stir until all the water evaporates. Move the meat to one side of the pan and tilt slightly, remove as much of the fat as possible, Miles uses a spoon and a turkey baster but a paper towel works well. Mix in flour/CS to make the mix slightly "sticky and forming"
They're ready, but they are better with some time spent on low or in a crockpot.
Dress with onions, cheese, ketchup, mustard, pickles on a cheap white bun.