Loose Meat (Nu-Way, Steamer, Big T, loose hamburger sandwich, tavern sandwich, or Maid Rite depending on where you are in the Midwest) sandwiches don’t include the cheese, lettuce, red onion, or tomato mixed in with the meat that @ZivBnd describes. Agree that they’re sort of bland Sloppy Joes.
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loose meat is what was served at the lunch box in roseanne’s tv series.
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Sounds like it’d be a lot like a meatloaf sandwich.
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Yes, but their range is wider than just Iowa. Fairly close to the (drive in) breaded pork tenderloin map, I’d imagine.
I hear you but meatloaf is baked and firm. Monster Burgers were blended and slightly mushy.
I like meatloaf on white bread with a touch of mayo or mustard. A lot.
Monster Burgers were mushier and though they were ok, it wasn’t a sandwich any of my friends ordered that often.
Northern Montana was not known for great food in the late 1970’s, but there were still a few better options than the Monster.
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the show was actually set in illinois.
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I didn’t know that. I always detested it.
Edit: Tom Arnold was a native.
Rosanne born in Utah!
You’re from GTF? Spawn1 lives in GTF!
Not sure! Is GTF the acronym for OK Falls? LOL!
I just googled Spawn1 and found this…
That is not the neck of the woods I grew up in, but I did read a few comic books like that as a kid.
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I had an amazing house made ketchup at a fancy place in Las Vegas (I’ve forgotten the name now), and I made ketchup from scratch when I returned home from that trip. It took a long time and I didn’t like the end product. I’m open to trying again especially with some guidance.
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I hope you’re not dissing pork cutlets, another Midwestern classic. Many a box I’ve had shipped from Sioux City.
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The first time I heard her say the name I thought she said ‘moose meat’.
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years ago, i was staying on my cousin’s logging farm in south eastern norway during moose hunting season. several times, his wife and i would come back to find a a moose carcass lying in the driveway. soon thereafter, my cousin would being a bucket filled with roughly cut hunks of meat that we would prepare for the freezer.
i knew then that if that didn’t turn me into a vegetarian, nothing would — and nothing has:)
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I love them.
KC is probably the southernmost and westernmost bastion of BPTs.
I wish I could find one out this way.
There was a guy on Roadfood, David, that recorded all his finds but he’s retired from chronicling them
An old LTH thread.
The only guidance I would give is find yourself a copy of the Tracklements book I mentioned in an earlier comment in this thread. Originally borrowed a copy of it from my local library but found it so useful that I bought a copy. (Amazon has copies in various of its online emporiums and on Kindle. It is also available via Apple Books.)
Honestly, Steve I agree but the rest of my family prefers the shlup of the canned jellied crans. I don’t even make the real deal anymore for Thanksgiving. Two of 16 people preferred the real deal. I don’t like it, but I get it.
Depends on the mustard, IMHO. I find Penzy’s Chinese mustard (hot) easy as heck to make and superior to anything I’ve purchased at a grocery store.
What procedure do you follow to make it?
You didn’t ask me, but letting it sit after mixing, maybe mellow (?) a bit makes a big difference.
