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Old 08-07-2006, 09:38 PM   #85
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On eating in Cincinnati...

Quote:
Originally Posted by markdoane
David:
Hudephol, Schoenling, Weidemann- and Burger beer! Remember going to the Pony Keg each weekend, with an occasional expedition to Newport to stock up on cheap Bourbon.
Those were the days, and the Reds were on top! Mt. Adams, where the 'hippies' hung out.
The Cincinnati food I miss most (can't get it in New England) is a Kahn's hotdog -- the wiener the world awaited! No other hotdog tastes like Kahn's.
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Old 08-16-2006, 07:53 AM   #86
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If you find yourself north of the border (Canada), specifically in the eastern Ontario and Quebec region, don't pass up the chance to order Poutine. It's probably not high on your doctor's recommended eating list, but it's a great french canadian treat - french fries smothered with cheese curds and hot gravy. Ask your cardiologist's permission first though! You can find it at french fry stands, as well as McDonald's and Harvey's (burger joint).

Other French Canadian treats are Sugar Pie, Cipaille (layered meat pie), Tourtiere (pork/meat pie flavoured with cloves etc), and my favourite: Creton.

Creton is spread on bread, and it's made with pork, cloves, allspice, bread crumbs, etc... Doesn't sound too appetizing, but it's delicious!

Oh, and don't forget coffee from Tim Horton's (or Timmy's as we call it). It's de rigueur up here.

Cheers!
Michelle
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Old 08-16-2006, 08:28 AM   #87
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Quote:
Originally Posted by Macfrodge
and my favourite: Creton.

Creton is spread on bread, and it's made with pork, cloves, allspice, bread crumbs, etc... Doesn't sound too appetizing, but it's delicious!
yum....but isnt this a typo?.....cretin?

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Old 08-16-2006, 02:10 PM   #88
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Poutine

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Originally Posted by Macfrodge
If you find yourself north of the border (Canada), specifically in the eastern Ontario and Quebec region, don't pass up the chance to order Poutine.
Poutine, pronounced "Put tzeen" Can also be had at the local French eateries in New Hampshire. I don't have it often and when I do I try to split it with a couple of people. I still get dizzy standing up and walk drunken like out of the restaurant.

Mark
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Old 08-16-2006, 03:05 PM   #89
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It's a wonder more French Canadians don't die of heart attacks. Must be all that red wine...
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Old 08-16-2006, 04:19 PM   #90
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Austin TX..

Remembering a recent visit to this city still has my mouth watering.....
I entertained guests, and ate out just about every noon and night. I must say that the overall quality of the food was better than excellent without exception. I can't put my finger on it, but every meal was a treat, from bbq, to steak, to fish, to South american food...yummy every time. Especially the locally recommended "hole in the wall" type places were excellent. I am going to have to retrace my steps as soon as the credit card statement comes in.
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Old 08-28-2006, 07:13 PM   #91
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Pork Tenderloins in the Pines

Wow! I forgot about this thread. Since my last post in 2003 I have branched out into pursuing the food of my youth before I transplanted to Minnesota. This past weekend we attended the Mini Minne No-Frills B Van Rally in the pine woods near Hinckley. All attendees were in the Sprinter camper vans. For the Saturday dinner I may have done a first, at least in Minnesota. I fried breaded pork tenderloin sandwiches for everyone out in the woods. There was no lake nearby so no fish. Here is the result...

Rally members eating tenderloins


The breaded pork tenderloin sandwich is most prominent in Indiana and Iowa.
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Old 08-28-2006, 07:58 PM   #92
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Quote:
Originally Posted by Davydd
Wow! I forgot about this thread. Since my last post in 2003 I have branched out into pursuing the food of my youth before I transplanted to Minnesota. This past weekend we attended the Mini Minne No-Frills B Van Rally in the pine woods near Hinckley. All attendees were in the Sprinter camper vans. For the Saturday dinner I may have done a first, at least in Minnesota. I fried breaded pork tenderloin sandwiches for everyone out in the woods.
THAT LOOKS SO GOOD!! Where did you get the breaded tenderloins? Schwan's?

-Jamie
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Old 08-28-2006, 09:20 PM   #93
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Davydd, don't leave out Missouri for those breaded pork tenderloins-usually pounded out platter size and thin as a dime, and so hot they'll crisp your tongue! Max orders his breaded; I get mine grilled without. Either way, a treat. Can't imagine how great they'd taste in the woods near Hinkley ~G
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Old 08-29-2006, 07:01 PM   #94
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Quote:
Originally Posted by dougjamie
THAT LOOKS SO GOOD!! Where did you get the breaded tenderloins? Schwan's?

-Jamie
Schwan's? Heaven's NO! I make them from scratch. First I buy the tenderloins, cut them to size, pound them out flat, marinade them in buttermilk, bread them with Panko Japanese bread crumbs and then fry them at 375 degrees for 3 minutes. Perfect!

I have a few other secrets but do tell all here...

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html
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Old 08-29-2006, 07:08 PM   #95
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Quote:
Originally Posted by maxandgeorgia
Davydd, don't leave out Missouri for those breaded pork tenderloins-usually pounded out platter size and thin as a dime, and so hot they'll crisp your tongue! Max orders his breaded; I get mine grilled without. Either way, a treat. Can't imagine how great they'd taste in the woods near Hinkley ~G
What I have found out is Iowa and Indiana are the true hotbeds. Indiana because they have a fairly legitimate claim for starting them and Iowa because they have so many hogs they have to have them. Then all the states that borders these two states may also have them. Oddly, after the border states to Iowa and Indiana, finding them drops off dramatically, although I did find one in Houston, Texas. It is on my website for any Texan looking. The cook at Houston's Heights Camphouse BBQ said, "It is kind of like chicken fried steak but it is pork without the gristle."
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Old 08-29-2006, 07:37 PM   #96
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Quote:
Originally Posted by Davydd
I make them from scratch. First I buy the tenderloins, cut them to size, pound them out flat, marinade them in buttermilk, bread them with Panko Japanese bread crumbs and then fry them at 375 degrees for 3 minutes. Perfect!

I have a few other secrets but do tell all here...

http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html
Homemade!?! Man, Davydd, you are hardcore! We could get them at about any diner or greasy spoon in the neighborhood back home along the Indiana/Ohio border, but I don't think I ever tasted homemade. Talk about a mouth-watering thought.
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Old 02-25-2008, 10:55 PM   #97
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Granted - it's been 2 years since anyone has posted to this thread, but it's such a good thread I had to bring it back to the surface.

Rochester NY - White Hots - it's a white hot dog and they're delicious! My favorite are Zweigles natural casing. Check them out at Zweigle's

Anywhere in New Mexico... Green Chile Stew
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Old 01-26-2009, 02:02 PM   #98
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New Orleans in New Jersey?

You betcha!!! (But only one weekend a year.)

Jambalaya at Michael Arnone's Crawfish Fest in Augusta, NJ. May 29,30 &31 2009. is outstanding.
I'm actually embarrased about how much of it I wolfed down last year.

And you're all invited to attend this year.
If you're reading this, do yourself a big favor and get yourself and your Dream Stream all decked out Cajun-style and head to upstate NJ this May.
You deserve it.

3 Days. 17 Bands. 8,000 lbs of crawfish: Crawfish Fest
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