Davydd

I wonder if maybe "Ole" is the same person as from Sven & Ole's Pizza from Two Harbors? SB (it boggles the mind) ← Uffda! What would Sven say if Ole went to the fair with Lena and left him behind?

My main pursuit was to find a deep fried breaded pork tenderloin sandwich and I found one at the Jurassic stand across from the Pet Center at the Minnesota State Fair. They billed theirs as the Giant Tenderloin. Two other places listed pork tenderloins but one turned out to be a pork pattie and the other was a shaved pork tenderloin sandwich. This one was satisfying.

Most of the week I drink coffee out of a paper cup with one of those corrugated slip on holders but on the weekend I prefer a substantial classic diner coffee mug. I have two. One came from the Split Rock Lighthouse Minnesota State Park and says "History matters, Minnesota Historical Society". The other is from the University of Wyoming. Note the cowboy on the bucking bronco. What's yours?

We went to the Minnesota State Fair and sampled many foods including the cheese curds, the giant breaded pork tenderloin sandwich, cream puffs, kettle popcorn and the Ole & Lena's new Hotdish on a stick. That all was more than enough. No corn dogs or Pronto pups. Here is the hotdish on a stick... at...

Hot Dish on a stick is even new in Minnesota this year from Ole & Lena's.

We went to Wales in 2004 and stayed at a country inn outside Dolgellau on the southern end of Snowdonia National Park. We took all our breakfast and dinners at the Inn, Dolserau Hall the whole week and the food was splendid. Since the owners were English the food was probably not pure Welsh but a mixture. Yes, lamb was common with many meals. How can you avoid it? There are probably more sheep than people in Wales. Our inn was surrounded by pasture and when we climbed Cadair Idris mountain we encountered sheep grazing near the peak. To prep give our slide show tour of Wales a spin at... http://web.mac.com/davydd/iWeb/Site/Wales.html It might give you some more visit ideas. Wales is a hidden gem especially Snowdonia.

I sampled Guinness in at least a dozen English pubs and found it not to be much different than what I can get in Minneapolis' Irish pub, The Local. If England served at a warmer temperature than the states it was not that evident. England was not serving warm brew in 2004 in its pubs but the myth must persist. I think differences are in the mind and in the freshness and handling because I can go across the street from the Local to the Newsroom and get a bad Guinness. I've also home brewed a dark stout that was a pretty good Guinness knockoff but it is hard to get that creamy smoothness in taste. The other brew I learned to love in England was Boddington's Pub Ale. It too had that smooth creamy taste.

I got an email today from a visitor to my breaded pork tenderloin tutorial/recipe web site. The writer suggested Moose Drool instead of the Lienenkugel's Big Butt doppelbock I used for tiding myself over while the tenderloins marinated overnight. The Big Butt was a carefully selected prop considering a breaded pork tenderloin is jokingly called a hammered pig butt. So today in this 90+ degree weather I am sucking on a Moose Drool Brown Ale by the Big Sky Brewing Co. in Missoula, Montana. Not bad. The label has a moose standing in a mountain lake up to its belly and drooling the lake water. According to their web site they market the northwest and northern states east over to Wisconsin.

Pork loin, pork tenderloin and pork chops come from the same back side of the pig. Pork chops to me have a chewier texture but the pork loin and pork tenderloin are pretty close. I am not sure what differentiates them but they can be used interchangeably in those breaded pork tenderloin sandwiches though I believe the pork tenderloin is a tad more lean. Some day I will visit a butcher and get a first hand visual lesson about all this. The various descriptions on the Internet are not all that complete. The breaded pork tenderloin sandwich is pretty much confined to the Midwest heartland. I think the various pages on my web site gives pretty good clues about them.

I have eaten pasties in the Upper Peninsula in probably over a half dozen shops. They all served basic pasties as was outlined in the web site referenced in message 2 in this thread. I would guess they stick to pretty much traditonal there. They started with Cornish miners in the UP. I imagine the farther away you get the more bizarre they get with the break from tradition. Thus pizza pasties in Madison to appeal to a young college population that may have no idea what a pasty is.

My god! That's pure gold. An 8.5 lb pork loin is very hard to come by. My suggestion is to make breaded pork tenderloin sandwiches. Here, this will help. http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html

When we climbed Cadair Idris mountain in the Snowdonia National Park in Wales we bought pasties in the bakery shop in Dolgellau, Wales at the base of the mountain for our lunch. They are in other places than Cornwall in GB. They were very good pasties at that. We usually always stop for them in Michigan's Upper Peninsula.

Guy food. If it is green you don't eat it. So, yes, certain vegetables are OK to eat such as beans.

When I make my own I pretty much subscribe to what Nick's Kitchen in Huntington, IN does in marinating the tenderloins overnight in buttermilk. It does make a world of difference. As for breading, Ritz crackers blenderized or Panko Japanese bread crumbs are the way to go. I explain this all in depth in my tutorial/recipe web page. I could go on and on about tenderloins since I think I have hit more than 30 restaurants in the past year and a half that serve them. It is great beer food. A bar/grill in Indiana could not survive not serving them. They are just about in every bar/grill there. They go best with onion rings. Easy to judge, if a place has a good tenderloin they will also have good onion rings. The majority of the time I will have Guinness on tap if the restaurant serves it. You will rarely find a breaded pork tenderloin sandwich outside of Indiana, Illinois, Iowa and the states that touch borders with those three. However, I did find one in Houston. This week I am downing Summit Extra Pale Ale. Last night I had a Smithwick's on tap at Mancini's in St. Paul. I intended to go to the Nook neighborhood bar/grill in St. Paul but it was closed because of Mike's wedding said the hand written note on the door.

That's a Summit Bohemian Style Pilsener from St. Paul, MN guarding my breaded pork tenderloin sandwich and onion rings from the Minnetonka Drive-In. I'm starting my third one tonight (the beer, not the sandwich) and I can still type.

Tonight I had a new beer, Summit Brewing Co., St. Paul, MN 20th Anniversary Limited Edition ESB. It appeared on the liquor store shelves just this week. All Summit brands are good.

We spent a week in Wales at Dolserau Hall outside Dolgellau so ate breakfast and dinner there as our base to see the rest of Wales. Great experience. http://www.dolserau.co.uk/

Without a doubt most major brands are bland but crisp. I was in line today at the liquor store. The short time I was there the four people ahead of me were buying either Miller Lite and Busch Light. This is not a low income neighborhood. One lady was driving a Lexus and a man was driving a Hummer out of that group. I felt guilty so I just grabbed a Summit Extra Pale Ale 12 pack instead of something a little bit heavier.

Well heck, if you are going to have a pork orgy you might as well add some deep fat frying to it as well. Here's a starter page for you... http://www.porktenderloinsandwich.com and to make them... http://web.mac.com/davydd/iWeb/Site/BPT_Tutorial.html And this is what I am talking about...

In Bolivia they serve a hard boiled quail egg in their empanadas. They are just the right size.

I wonder if any such authentic pork tenderloin sandwiches are available in Austin? Culver's has 'em, but I'd love to find one in a less fast foody place. ← I lost this thread. I kept looking in Texas and wondered what happened. Culver's is actually fairly authentic. On a scale of 1 to 10 it would fall in around 6-7. It is not a fritter, pork chop or loin cutlet. It is a true breaded pork tenderloin. The Circle W in Giddings, TX might have one. If they do, let me know. BTW, here is a picture of the Heights Camphouse Bar-BQ tenderloin sandwich. There are dozens more pictures at my web site. http://www.porktenderloinsandwich.com

Deep fried breaded pork tenderloin sandwiches that are as big as a dinner plate and hang over a bun. That's a man's sandwich.

We bought a Pleasure-Way Sprinter B camper van and camped last week in Michigan's Upper Peninsula, first at Tahquamenon Falls State Park and then at Porkupine Mountains Wilderness State Park. It was kind of ad hoc for us. We were planning on just touring and at the last minute decided to return to Minnesota via the UP. We weren't setup for complete camping but the van had a microwave and a refrigerator. So we stocked up on a variety of pasties at various shops on the UP and had a taste test of pasties over two nights.

Being a Minnesotan both are rare. But I was in Washington DC two weeks ago and had Yuengling and Monday night in Houston and had Shiner Bock. I would have to say both were OK, not memorable, but if I had to give the nod I would go with the Shiner Bock.

In Houston, TX Monday night I had a couple of Shiner Bocks at Pappas Seafood House so when I got home to Minnesota I found Shiner Bock in our local liquor store. So, I bought a six pack for this weekend along with Schell's Pilsner.