Jim Naden Atlanta, Indiana
"Yet people are considered to be "educated" after they have spent so many years in ivy-covered buildings, absorbing the preconceptions that prevail there."
Growing Old Is No Excuse For Growing Up.
If I can only get a loin delight from one of these two restaurants should I select Sahm's at Keystone or Edward's?
"We are all speeding toward our deaths at 60 minutes an hour." Sid Collins on Race Day, 1964
If you can get to Sahm's and that is a reason you are considering it then I would recommend Daddy Jack's in that area. Much better, IMO.
Davydd (Anglicized Welsh name for David...that's all) Real name: David Stovall, Tonka Bay, MN
Certified BPT Taster Pursuing Pork Tenderloin Sandwiches
Long lost Speedway Sparkplug thrashing about in the deep woods of Minnesota
I've never had a bad loin at Sahm's. I don't understand the lack of love for it.
It's not the best in town, but it's good by any standard.
Have a very blessed day!
Since the 20th of April when I flew up from Florida I've had 4 tenderloins. 2 from Dawson's, 1 from Grindstone Charlie's (Rockville Rd.) and 1 Thursday Night from the Flag Room. It's made me come to the conclusion that I'm better off ordering something else if I'm not at Dawson's on Main.
I know how good Dawson's is, maybe you need to read the question again.
Sahm's has several locations so it's probably not a guarantee that they will all be fantastic at each location.
I've been to Edwards. They have great onion rings and root beer but frankly, they pound the hell out of their tenderloins and the meat is so paper thin that they're just not worth it to me.
Thank you experts; Sahm's in Fishers it is!!
On my way to Dawsons right now for lunch...
This makes me sad
Ruben's first Breaded Tenderloin is going to be from the Mug N Bun.
You should have let us know earlier I would have shown up to tag-team one with you.
The day before we arrived at the Village Grille in Naplate, Illinois just as it was closing at 2 PM. Luck was with us again. The cook agreed to stick around and fry up a tenderloin for us. Knowing in advance they were monster size we asked for two buns for the one sandwich so we could split it. It was thick, juicey and delicious.
Brazilian 'brothers' get a taste of Indiana fare
By Steve Shunck
Published: May 11, 2012 @ 4:00 PM
"Watch a special report of the lunch adventure on "Windtunnel" on SPEED at 8 p.m. (ET) May 13."
I've never eaten the TL's at Culver's. How are they there?