Oh, by the way...back in a past life, we used to motor to this fish restaurant in Colfax, Indiana, way out in the middle of nowhere. People were always lined up around the block.
Is that place still there? Pretty good fish.
Oh, by the way...back in a past life, we used to motor to this fish restaurant in Colfax, Indiana, way out in the middle of nowhere. People were always lined up around the block.
Is that place still there? Pretty good fish.
I'm pretty sure the place burned to the ground, Defender.
Thankfully, we still have Frank & Mary's for catfish, in Pittsboro.
I am most certainly saddened by that news. Are there still any small neighborhood places that bread fish, then deep fry it in beef tallow in big 'ol cast iron skillets?
They stick way out from the bun, are good with pickles, and make a strong case for an increased daily dosage of the Pravachol I must take to lower my cholesterol.
It's very easy.Originally posted by 2fast4u:
<STRONG>that's it. I'm making my own tenderloins... now who's got the best recipe?
</STRONG>
Get yourself some boneless tenderloin pork chops about half an inch to 3/4 inch thick. Pound 'em flat to about 3/8 to 1/2 inch thick. Season with salt and pepper.
Set up a deep fryer with your oil temp at about 325 or so. I do it in a big cast iron chicken fryer. A deep fry thermometer is a BIG help because you want your oil hot enough without burning down the kitchen. If your oil ever gets above 425 degrees, you better get it off the heat right now. If it flashes up in flames, just put a cover on fryer.
325 degrees is at the low end of the scale for deep frying, but the breadcrumbs will burn before the pork is done if you go much higher.
Set up three pans or bowls on the counter, one with flour, one with beaten eggs, one with bread crumbs. Season all three with salt and pepper.
Dredge the pork loin in the flour and shake off excess. Dredge the floured pork loin in the egg and drain off excess. Drop the pork loin in the bread crumbs and flip it around until it is completely coated, pressing the breadcrumbs into the pork with your hands.
Drop the breaded pork loin in the deep fryer until the breading is deep golden brown, flippping it over a couple times.
Drain and serve.
All recipes will be variations on this basic theme. Different seasonings. Fresh grated breadcrumbs (stale french bread in the food processor makes this pretty easy). Etc. Etc.
Really, it's just a basic cooking technique that is used around the world for stuff like Veal Milanese in Italy, Weinershnitzel in Austria, chicken fried steak in Texas, fried catfish in Louisiana, fried shrimp in South Carolina, etc. etc. The only thing that changes is the breading: corn meal, breadcrumbs, or flour.
You can also pan-fry them in about a quarter inch of oil. But, with the breadcrumb coating, it is more difficult to cook them through without burning the breading this way. Usually with breadcrumbs, pan frying is used for very thin pieces of meat -- like thin veal slices -- that cook in just a couple minutes.
Deep frying is pretty simple, albeit messy as **** . There is a bit of "feel" involved that no recipe can really convey -- mostly in juggling the cooking temps and times so that the breading is just right at the same time the meat is cooked. A couple or three tries and you'll have it down pat. If the meat isn't done, you can always throw the cooked meat in a 350 degree oven for a couple minutes.
Wow!! That must be mighty painful!Originally posted by manson:
<STRONG>Btw, I smother my loins with mustard and jalepenos!</STRONG>
Have a very blessed day!
Originally posted by starrcam:
<STRONG>And Finally...White Castle's make me sick</STRONG>
When I attended the St. Louis race last year, my cheesy hotel was right next door to a White Castle. I was thrilled at my first chance to eat at this legendary establishment. I cruised in and was hit by an overwhelming, overpowering smell of rancid grease. As I stood there looking over their menu, the smell got to me worse and worse. I finally left without ordering.
I've eaten at many greasy spoons in my time, but just couldn't go through with that. I just must not get it.
Just trying to get the tenderloin thread to 100 posts!
BTW - manson - TMI! TMI!
"If TF members were given solid gold cars, some would complain about the color." - stnkypete
Maybe we should start a second thread for White Castles?
Anyway, when/if I have children, I'm sending them away to school here.
Dave Steele Rocks!!!
Order an Indian Tenderloin video from this page! Loin Video
Oklahoma has them too, but you have to hunt a little. Super Onion Burger in Edmond (3.2 miles from my office).
I just wanted to be post 100 in this historic thread.
Yep. I thought I could handle anything, but White Castles (and Krystals) are beyond my capabilities.Originally posted by Cant_hit_apex:
<STRONG>
When I attended the St. Louis race last year, my cheesy hotel was right next door to a White Castle. I was thrilled at my first chance to eat at this legendary establishment. I cruised in and was hit by an overwhelming, overpowering smell of rancid grease. As I stood there looking over their menu, the smell got to me worse and worse. I finally left without ordering.
I've eaten at many greasy spoons in my time, but just couldn't go through with that. I just must not get it.</STRONG>
Since we're talking about greasy spoons, though, when I was a kid, there was a little lunch-counter cafe in North Topeka called "Bud's Place." Bud ground his own hamburger, and cooked the burgers on a big grill right in front of the counter. Menu consisted of two sizes of hamburger and cheeseburger (small was about the size of a White Castle, large about the size of a McDonald's cheeseburger, measured with two sizes of ice cream scoops), french fries, and the best chili you ever had. Could have made a good living just selling sniffs of the grill. Bud retired and sold the place in '85 or so, and the new owner managed to kill it in six months. I have NEVER had a burger that good in my life since.
"It was actually fun, because you're back fully driving again in these trucks. Ninety percent of the tracks we go to in the IRL, you're flat-out. I was having to lift off the corners some here." - Buddy Rice
Defender,
Miller's is (was) the catfish place in Colfax. The family that owned the place sold out a few years ago. I quit going after that because they changed the onion ring recipe. It just wasn't the same. I have probably been there over 50 times. There is (was) another place in Thorntown that had catfish. I think it has since closed. Frank'N'Mary's is OK.
gb
Speedway'76
You guys are wusses if you can't handle White Castles. They definitely separate the men from the boys.
Waverly Inn on hwy. 37 south of Indy also has good catfish. Today is Good Friday, that may be where we end up tonight.
MILLER'S! That's it. Used to take the ex-wife over there.Originally posted by RioBravo:
<STRONG>Defender,
Miller's is (was) the catfish place in Colfax. The family that owned the place sold out a few years ago. I quit going after that because they changed the onion ring recipe. It just wasn't the same. I have probably been there over 50 times. There is (was) another place in Thorntown that had catfish. I think it has since closed. Frank'N'Mary's is OK.
gb
Speedway'76</STRONG>
Man, I'm hungry. Rage, we need to do two things when I get there:
1. Long's.
2. Breaded tenderloin.
Optional 3rd Choice: Six White Castles.
Well said, my friend.Originally posted by PHJIndy:
<STRONG>You guys are wusses if you can't handle White Castles. They definitely separate the men from the boys.</STRONG>
I remember when four-at-a-time was the number I bragged about. Then it climbed to six. Uh, well, they also sell a ten-pack...and that's all I'm gonna say.........
Well you haven't lived until you have ate the food at a.........Drive-in theater!!!!!
That is food..isn't it?
We used to have a drive in theatre in Troy Michigan. They would show an add on the screen in between movie for their food bar, with one being a commercial with a real chinese chef showing a very nice looking egg roll on a white plate. You go to the food bar, and it was a Flavos Shrimp Roll in a paper wrapper, most likely had been their for days, and did not look anything like the ad.
But you know what, after 6 beers, it sure did taste good!!!
Originally posted by PHJIndy:
You guys are wusses if you can't handle White Castles. They definitely separate the men from the boys.
--------------------------------------------------------------------------------
But not the men from the "thunder box"
"I'm a Rodeo-de-oh-deo-deo-de-Cowboy borderin on the Insane"
"You can lead a horse to water, but you can't lead a hortaculture"
"When The Going Get's Wierd, The Wierd Turn Pro"
BaBooom!!!...the payoff!Originally posted by DedFlrs:
<STRONG>
But not the men from the "thunder box"</STRONG>
In some third world countries, yes...Originally posted by indyracer56:
<STRONG>Well you haven't lived until you have ate the food at a.........Drive-in theater!!!!!
That is food..isn't it?</STRONG>
The best catfish I have ever had was off of route 29 (along the Illinois river) in Princeville (north of Peoria 5-10 min) at a place called 'King's'. Their catfish is the best. They also have outstanding tenderloins too. Surely someone has been there. Its been in business longer than I have been alive..
Great out of the way stop if you find yourself in Peoria.
"I was riding on the Mayflower when I thought I spotted some land" ~Bob Dylan's 115th Dream
A rampart is a bulwark!
thanks much for that recipe, hwc.Originally posted by hwc:
<STRONG>
It's very easy.
Get yourself some boneless tenderloin pork chops about half an inch to 3/4 inch thick...</STRONG>
I cook veal schnitzels all the time - hammered, breaded, and pan fried - so all I gotta do is brush up on me deep fryin' skills for the fatter cut of meat.
I'll let ya'll know how they turn out!
Just...
trying...
to keep up...
with...
Mario thread...
You won't have any trouble. Other than the risk of burning the house down, deep frying is easier and more forgiving than pan frying.Originally posted by 2fast4u:
<STRONG>
I cook veal schnitzels all the time - hammered, breaded, and pan fried - so all I gotta do is brush up on me deep fryin' skills for the fatter cut of meat.</STRONG>
You can buy a glass candy thermometer for $3 at the grocery store that clips on the side of your fryer. That makes deep frying pretty foolproof because you can see when the oil isn't hot enough or when you are about to cause a three-alarm fire as the temps reach 400 and climbing fast.
Troy! Glad to see you back! I remember you from such "Bring back the Triple Crown" threads as "Bring back the Triple Crown" and "We need to bring back the Triple Crown NOW..."Originally posted by Troy McClure:
<STRONG>Just...
trying...
to keep up...
with...
Mario thread...</STRONG>
"But another icy Indiana winter will come and go and before we know it, springtime returns and it will be May and the roar of engines will once again breathe life into the lazy Hoosier sky and bring us back together." -- Sid Collins
NO! Thats one of the things GOD gave folks in the midwest! You dang califonians caint have none.Originally posted by 2fast4u:
<STRONG>these here tenderloins sure sound good - anybody know where to find one in LA?
Dizz Fan
"There's no doubt he (Herta) spun on purpose," said Dan Wheldon, …one of the Andretti Green Racing mechanics confessed he was "ashamed" that his team resorted to those tactics.
"It's not my fault" ~ Danica
Originally posted by Dizz Fan:
<STRONG>
NO! Thats one of the things GOD gave folks in the midwest! You dang califonians caint have none.
Dizz Fan
heh heh... maybe not, but thanks to the good folks on this fine forum I'll be cookin some up in the comfort of my own kitchen, over here in the "poor" section of santa monica.
you guys can keep your twisters, however...
No sign of Tenderloins here in South Florida. But oh the memories of McGilvery's on 34th and High School. (Insert Homer Simpson sound here). Will definitely have one when I'm home for Indy.
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