Biscuits and Gravy

Nancree said:

When you ask about Biscuits , most of us Americans think
of it as a light homebaked individual roll/biscuit.

Here, in America, biscuits are available ready

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made for home baking--they come refrigerated in
cardboard tubes. The "Flaky" kind are especially good
and, well, flaky.

Don't you dare compare refrigerated in cardboard (yeah,
that's the word) tube biscuits as "especially good". Geez,
have you never had great hand patted buttermilk flaky
biscuits? For shame 🙂

Jill

Nancree said:

Here, in America, biscuits are available ready made for
home baking--they come refrigerated in cardboard tubes.
The "Flaky" kind are especially good and, well, flaky.

Don't you dare equate "canned biscuits" with the true
biscuit! That is a blasphemy far greater than even Sheldon
himself could utter...

~john

"Levelwave" <[email hidden]> wrote in message
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Nancree said:

Here, in America, biscuits are available ready made
for home

baking--they

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come refrigerated in cardboard tubes. The "Flaky" kind
are especially

good

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and, well, flaky.

Don't you dare equate "canned biscuits" with the true
biscuit! That is a blasphemy far greater than even Sheldon
himself could utter...

~john

Blasphemy! Sheldon is thy name!

Nancree said:

Don't mean to tread on anyone's toes here, but when I
travel in England and have afternoon tea, I always
request that they replace the scone with another
crumpet. I find scones very dry and unappetizing--even
at the best hotels and tea shops.

The cafeteria ladies at the Caterpillar plant in Mossville,
Illinois make scones that are positively addicting.

--Blair "Best BLT I ever
had, too."

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

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Nancree said:

Don't mean to tread on anyone's toes here, but when
I travel in

England

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and have afternoon tea, I always request that they
replace the scone with another crumpet. I find scones
very dry and unappetizing--even at the

best

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hotels and tea shops.

The cafeteria ladies at the Caterpillar plant in
Mossville, Illinois make scones that are positively
addicting.

--Blair "Best BLT I ever had, too."

I thought the Research Center was in Mossville-not a
"plant".

James A. Finley said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

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Nancree said:

Don't mean to tread on anyone's toes here, but when
I travel in

England

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and have afternoon tea, I always request that they
replace the scone with another crumpet. I find scones
very dry and unappetizing--even at the

best

Quoted message said:

Quoted message said:

hotels and tea shops.

The cafeteria ladies at the Caterpillar plant in
Mossville, Illinois make scones that are positively
addicting.

"Best BLT I ever had, too."

I thought the Research Center was in Mossville-not a
"plant".

The CAT site in Mossville is roughly a square mile in
size on two nearby parcels. The building I'm in is about
a hundred yards on a side and is completely *inside*
another building.

There's probably a "Research Center" somewhere around there,
but they could hide an FRB in one of these edifices, and
probably have 5 or 6 cafeterias.

So I used "plant" figuratively, because one word did.

--Blair "Hint to next
heckler: I'm not talking
about vegetation."

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

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James A. Finley said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

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Nancree <[email hidden]> wrote:
> Don't mean to tread on anyone's toes here, but
> when I travel in

England

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>and have afternoon tea, I always request that they
>replace the scone

with

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>another crumpet. I find scones very dry and unappetizing--
>even at the

best

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>hotels and tea shops.

The cafeteria ladies at the Caterpillar plant in
Mossville, Illinois make scones that are positively
addicting.

"Best BLT I ever had, too."

I thought the Research Center was in Mossville-not a
"plant".

The CAT site in Mossville is roughly a square mile in size
on two nearby parcels. The building I'm in is about a
hundred yards on a side and is completely *inside* another
building.

There's probably a "Research Center" somewhere around
there, but they could hide an FRB in one of these
edifices, and probably have 5 or 6 cafeterias.

So I used "plant" figuratively, because one word did.

--Blair "Hint to next heckler: I'm not talking about
vegetation."

Actually, it was called the Tech Center back in the 60's.
The cafeteria had a great pork tenderloin.

James A. Finley said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

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James A. Finley said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...
> Nancree <[email hidden]> wrote:
> > Don't mean to tread on anyone's toes here, but
> > when I travel in
England
> >and have afternoon tea, I always request that they
> >replace the scone

with

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Quoted message said:

> >another crumpet. I find scones very dry and unappetizing--
> >even at the
best
> >hotels and tea shops.
>
> The cafeteria ladies at the Caterpillar plant in
> Mossville, Illinois make scones that are positively
> addicting.
>
> "Best BLT I ever had, too."

I thought the Research Center was in Mossville-not a
"plant".

The CAT site in Mossville is roughly a square mile in
size on two nearby parcels. The building I'm in is about
a hundred yards on a side and is completely *inside*
another building.

There's probably a "Research Center" somewhere around
there, but they could hide an FRB in one of these
edifices, and probably have 5 or 6 cafeterias.

So I used "plant" figuratively, because one word did.

Actually, it was called the Tech Center back in the 60's.
The cafeteria had a great pork tenderloin.

The Tech Center is still on the NW chunk of property. The
other part has chemical, logistical, electrical-engineering,
and I belive engine assembly.

I had the pasta today. Totally pedestrian. You're right
about pork tenderloin*, Illinoinians have that nailed. But
what passes for "Italian Sausage" around here is flavorless,
textureless, and looks like something I'd get in bulk at
Petsmart for my dog.

--Blair "Like a crapshoot
with real [censored]."

* - boneless pork loin chop pounded flat, thin, and as big
as a plate, then breaded, deep-fried to picture-perfect
golden brown, and served on a bun with lettuce, pickle,
and whatever else you want. The bun is usually slightly
smaller than a standard hamburger bun, to make the
frisbeelike proportion of the tenderloin look even more
insane. These people know their way around a fry-o-lator,
that's fer sher.

Blair P. Houghton said:

You're right about pork tenderloin*, Illinoinians have
that nailed.

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* - boneless pork loin chop pounded flat, thin, and as big
as a plate, then breaded, deep-fried to picture-perfect
golden brown,

That's more of an Iowa speciality.

Brian Rodenborn

notbob said:

On 2004-03-31, Socks <[email hidden]> wrote:

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allenbukoff.comwildBPTiowa03Open ↗

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Looks pretty damn tasty to me! 🙂

(laughing) Okay, I had a nightmare the other night, probably
something one of you guys said. My lobster taco was still
alive after I pulled it out of a toaster. Was crawling
around. Okay, it was a dream, I am not responsible.

That picture looks like the pork chop is trying to get out
of that sandwich.

nancy

Default User said:

Blair P. Houghton said:

You're right about pork tenderloin*, Illinoinians have
that nailed.

Quoted message said:

* - boneless pork loin chop pounded flat, thin, and as
big as a plate, then breaded, deep-fried to picture-
perfect golden brown,

That's more of an Iowa speciality.

Actually, I had it in Iowa, two weeks ago, and they
bollixed it.

--Blair "I don't know about
you, but where they get
theirs, they don't come
seasoned."

Blair P. Houghton said:

The Tenderloin belt probably runs from central Iowa
through central Illinois and central Indiana. There are
pig farms all over the place out here.

It makes it north in Southern MN as well, I've seen the
Pork Tenderloin decently prepared in both Austin and
Pipestone, MN.

--
Richard W Kaszeta [email hidden]
kaszeta.orgrichOpen ↗

Blair P. Houghton said:

The Tenderloin belt probably runs from central Iowa
through central Illinois and central Indiana. There are
pig farms all over the place out here.

And Germany. When I was there about 10 years ago I had lunch
in a fast-food kind of place called "Mega Schnitzel" which
basically served a deep fried pork tenderloin as you have
been describing. I think it was a restaurant chain.

Bill Ranck Blacksburg, Va.

Richard Kaszeta said:

Blair P. Houghton said:

The Tenderloin belt probably runs from central Iowa
through central Illinois and central Indiana. There are
pig farms all over the place out here.

It makes it north in Southern MN as well, I've seen the
Pork Tenderloin decently prepared in both Austin and
Pipestone, MN.

Restaurants in Missouri make them as well. I haven't had one
in a while, now I'm really starting to get a hankering!

Brian Rodenborn

Default User said:

Richard Kaszeta said:

Blair P. Houghton said:

The Tenderloin belt probably runs from central Iowa
through central Illinois and central Indiana. There are
pig farms all over the place out here.

It makes it north in Southern MN as well, I've seen the
Pork Tenderloin decently prepared in both Austin and
Pipestone, MN.

Restaurants in Missouri make them as well. I haven't had
one in a while, now I'm really starting to get a
hankering!

Brian Rodenborn

Hi ho, hi ho - its off to the market I go!

jim

Socks said:

we live in the internet age, and google is amazing:

"Valley House Restaurant

10767 Woodside Avenue (at Magnolia), Santee, 619-562-7878.
This is for Cornbelt folks, plus wannabes who enjoy plain-
speaking, plenty-of-it Iowan food. Take the morning
special, "Iowa Breakfast": breaded pork tenderloin, two
eggs, and hash browns, fries, or grits, plus a choice of
biscuits, muffins, or toast -- it's delicious. Lunch or
dinnertime you can't go wrong ordering the signature "Iowa
Porker" hot sandwich (breaded pork tenderloin in a bun
with soup, potato salad, or steak fries) or the "Iowa
Beefers" (seasoned ground beef simmered in chicken broth,
piled into a burger bun). Open three meals, seven days.
Inexpensive. -- E.B. (8/01)"

sdreader.comrrglist.php3Open ↗

but maps.yahoo.com says that it is 92 miles from my
house ...

Hmmm....the menu sure sounds like the restaurant I remember,
but it was definitely NOT at Magnolia. It might have moved
in the four years since I've been there, but in that case,
it's also changed its name: I would have remembered "Valley
House," because my San Diego phone number was a transposed
digit away from a restaurant named "Pine Valley House," and
I'd get phone calls for them all the time.

Now, I don't know how the rest of you deal with wrong
numbers, but I would always politely tell the callers that
they had the wrong number. And about a third of the time
after I told them, my phone would ring AGAIN, ten seconds
later; the imbecile would have dialed THE SAME NUMBER and
somehow expected the call to magically go somewhere else
this time.

So at that point, I figured that they owed me some
entertainment, and I'd have fun: When the phone rang that
second time, I'd pick it up and say, "Pine Valley House, can
I help you?" I'd tell people, "Sure, bring your party of
twelve, we'll be all set up for you." Or, "The refrigerator
broke down two days ago and we haven't got anything fresh,
but if you don't mind that, we're still cooking." My all-
time whopper was when I asked, "Excuse me, will this be a
party of Filipinos and Hispanics? You don't sound white
enough for me to take your reservation."

Oh, the memories...

Bob

Nancy Dooley said:

No true tenderloin has cheese, not even as an option.

Usual condiments are mustard, pickle & onion. Some
renegades put ketchup on them.

I think anywhere here in Iowa-Illinois-Nebraska-maybe
Indiana could be called "tenderloin country." I don't know
about our northern neighbors - Barb, are they easy to find
in Minnesota?

You just buy boneless pork loin cutlets - pound the
bejiggers out of them until they're thin and flat -
bread them however you like - I usually use very, very
fine cracker crumbs - deep fry - serve on a round bun.
To die for.

N.

I grew up in western Illinois and they used to be an
actually a piece of Pork Tenderloin that was pounded flat
and cooked on a griddle they were NOT breaded and deep
fried, that didn't start to happen until the late 1960's.

Dill pickles and Mustard were the condiments used, if I ever
saw ketchup on one I would have sent it back thinking it
must still be bleeding and wasn't done!

Later, BobSlo

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Nancy Dooley said:

No true tenderloin has cheese, not even as an option.

Usual condiments are mustard, pickle & onion. Some
renegades put ketchup on them.

I think anywhere here in Iowa-Illinois-Nebraska-maybe
Indiana could be called "tenderloin country." I don't
know about our northern neighbors - Barb, are they easy
to find in Minnesota?

You just buy boneless pork loin cutlets - pound the
bejiggers out of them until they're thin and flat -
bread them however you like - I usually use very, very
fine cracker crumbs - deep fry - serve on a round bun.
To die for.

N.

I grew up in western Illinois and they used to be an
actually a piece of Pork Tenderloin that was pounded flat
and cooked on a griddle they were

NOT

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breaded and deep fried, that didn't start to happen until
the late 1960's.

Dill pickles and Mustard were the condiments used, if I
ever saw ketchup

on

Quoted message said:

one I would have sent it back thinking it must still be
bleeding and wasn't done!

Later, BobSlo

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in the World! -----== Over 100,000 Newsgroups - 19
Different Servers! =-----

Dill pickles for sure, but I grew up with ketchup on them,
not mustard.

--
Tom Royer Lead Engineer The MITRE Corporation 202 Burlington
Road Bedford, MA 01730 Voice: (781) 271-8399 Cell: (978) 290-
2086 FAX: (781) 271-8500

"If you're not free to fail, you're not free." -- Gene Burns

"Bob" <virtualgoth@die_spammer.com> wrote in message
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So at that point, I figured that they owed me some
entertainment, and I'd have fun: When the phone rang that
second time, I'd pick it up and say, "Pine Valley House,
can I help you?" I'd tell people, "Sure, bring your party
of twelve, we'll be all set up for you." Or, "The
refrigerator

broke

Quoted message said:

down two days ago and we haven't got anything fresh, but
if you don't mind that, we're still cooking." My all-time
whopper was when I asked, "Excuse me, will this be a party
of Filipinos and Hispanics? You don't sound white enough
for me to take your reservation."

Oh, the memories...

Bob

My parent's phone number is one digit away from a local taxi
company. I do not remember how many cabs I dispatched at
3:00am when I was a teen ager. Some of those people may
still be waiting for a ride.

--
Tank

This Space To Let. Corner of Walk & Don't Walk.