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Toni10

Indianapolis Restaurant: Reviews & Recommendations

117 posts in this topic

On 5/28/2016 at 5:56 PM, huiray said:

 

Heh.

I *might* grab a tenderloin from the Pawn Shop Pub or KSR, and maybe watch some of the race, but we'll see... :-)

 

But, yes, a good Indy Tenderloin Sandwich is a thing of beauty. :-) 

 

Well, I did. :-) 

 

Pawn Shop Pub Pork Tenderloin sandwich with everything plus fries (rather than chips).

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Nice. Happy.

 

Onion rings.

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Ooh. Yum.

 

The race (Indy 500) in progress on the screen close to me.

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Location on Googlemaps.

 

This is one of the better places for a pork tenderloin in Indy.

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All the fried food in that post looks done to perfection: crispy and golden, not too dark. I can almost taste the crunch from here. :x 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Posted (edited)

1 hour ago, Smithy said:

All the fried food in that post looks done to perfection: crispy and golden, not too dark. I can almost taste the crunch from here. :x 

Yeah, but here's the problem - IMHO...(and I feel the need to point out that I did not grow up here, but...)  If you look at the tenderloin in the pic above and compare it to the bun that is nicely loaded up, you'll see that it just doesn't fit.  The bottom bun is presumably below the tenderloin but you can't even see it.

 

Nobody would accept a burger that's three times the size of the bun.  But it seems to have become the norm here as some sort of point of pride.

 

But here's the dirty little secret, as I imagine it - if you know what a pork tenderloin is, you'll also know that no amount of pounding will make it that big.  It must, therefore. be a pork loin sandwich.

 

And is it even a sandwich if, in fact, most of the sandwich filling is not between bread?

 

I call Shenanigans!

 

Edit - I need to say that a properly sized pork tenderloin sandwich is one of the best things ever.  I'm just objecting to the Tenderloinus Rex versions.


Edited by IndyRob (log)

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Posted (edited)

Oh, hush, IndyRob. :):D

 

For myself, the sprawling size of the pork piece has become part of the charm of the "sandwich" (note the double quotes, HEH). It's part of what it is. As for whether it is a loin or a tenderloin piece pounded out - eh, I suppose it might depend on the place and how thick a slice of tenderloin one starts out with?  :-)  I embedded a video on this "sandwich" back in this post here on this thread. ;-) 

 

I've not infrequently eaten it entirely deconstructed - meaning I chomp away at the pork piece, picking up bits of the fixin's as I go along, with bites of the two halves of the bun as well, without ever actually "putting them together into a stacked sandwich". :-)  Fine dining it is not - everything is done using my hands, with dips into ketchup and mayo and whatever else as desired, plus the fries and this and that - all eaten by hand.  Fork & knife?  Heaven forbid. Only certain politicians (and a certain billionaire) do such outrageous things.

 

Anyway, here's a really blurry pic of this pork tenderloin sandwich I had mid-way through when I *did* put the pieces together after chomping around the edges. :-) I didn't post it before because it WAS so blurry - but maybe it might be entertaining in the context of the discussion... :-) 

DSCN9531a_600.jpg

Yes, that's my left thumb at bottom left.


Edited by huiray (log)
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A simple but OK meal at Pho Tasty in Indy.

 

Gỏi cuốn (soft spring rolls) w/ a peanut sauce. Hot green tea.

DSCN9598a_600.jpg

Yes, there were lots of shrimp on the other side of the rolls.

Yes, it was about 85+ ºF outside, air-conditioned inside, but hot tea is still my desired drink.

 

The "House Special Pho" (a.k.a. phở đặc biệt).

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The broth was tasty yet light - I drank every drop. Needs more basil & other side fixin's – I mentioned to the waitress that next time I *would* be asking for more. The on-site menu differs slightly from the online menu descriptions. On the physical menu at the restaurant this item lists brisket as well - and I got a mixture of beef meatballs, brisket, tendons, tripe; and barely any non-rare "steak" beef (hardly any) but I didn't mind.

 

Condiments and utensils on the table.

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I asked and was told they get special bread for their bánh mì.  Next time.

 

Out-of-focus shot of the interior.

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The outside.

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Location on Google Maps.

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Dim sum at Lucky Lou.

 

Bean Curd Roll w/ Oyster Sauce (their "name" for it: 蠔皇鮮竹卷) (a.k.a. "fu pei quen")

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Har Gow, shrimp dumplings. (蝦餃)

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Deep-fried taro "cake" (蜂巢炸芋角), shrimp siu-mai (針尖蝦燒賣), steamed chicken feet (醬汁蒸鳳爪), my plate w/ their chili oil/paste & a dash of soy sauce.

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DSCN0337b_400.jpgDSCN0338a_400.jpg

 

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On 6/3/2016 at 4:34 PM, huiray said:

On the physical menu at the restaurant this item lists brisket as well - and I got a mixture of beef meatballs, brisket, tendons, tripe; and barely any non-rare "steak" beef (hardly any) but I didn't mind.

 

huiray,

 

Was the brisket in the pho beef, and was it first cooked to tenderness before adding to the soup? 


> ^ . . ^ <

 

 

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13 hours ago, Thanks for the Crepes said:

 

huiray,

 

Was the brisket in the pho beef, and was it first cooked to tenderness before adding to the soup? 

 

Do you mean if the brisket was cooked IN the stock? (answer: I don't know)

Was it cooked separately from the stock that became the broth in the bowl? (that too I don't know, but it was tasty enough IIRC)

Was it cooked to tenderness? (Yes)

"...before adding to the soup" --- well, it was placed in the assembled bowl of food brought before me, as shown in the picture, which comprised noodles, the beefy items including the brisket and cartilaginous stuff, soup/broth, onions, scallions, coriander leaves, ground black pepper. 

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Skyline Chili.  :-) 

 

I had my usual: large 4-way, onions. YUM.

DSCN0365a_600.jpg

Obligatory oyster crackers, automatically brought to the table. I also had iced tea. Skyline hot sauce not shown, forgot to park the bottle of it nearby before taking the pictures.

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The Skyline location in Indy I usually go to, on E 82nd Street, when I have the yen to stuff my face with one of these.

(The one on W 86th is not as good, for some reason)

 

PS: The Sterns talk about Cincinnati Chili in their "Real American Food" (Knopf, NY, 1986) starting on pg 242 and give a recipe for it on pg 244 with the title "Queen of Chilis". It has been called one of USAmerica's most quintessential and/or iconic foods.


Edited by huiray (log)
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Dinner at Recess.

 

Hamachi crudo – with herb oil, lemon, cucumber & carrot salad and black salt.

DSCN0405c_600.jpg

 

Pork tonkatsu – with miso glazed shredded cabbage & broccoli.

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Spanish mackerel – with rigatoni, tomatoes, sweet corn & herb mussel broth.

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Fischer Farms tri-tip – with crisp parmesan potato cake, porcini mushrooms, haricot vert.

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Black & red raspberry cobbler.

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Plus excellent french-pressed coffee, from Tinker Coffee.

 

Nice meal. The natural flavors of the ingredients shone through, with minimal aiding-and-abetting and a light hand with the seasonings.

The potato cake had me asking the kitchen what was in it – the elusive taste was dill.

 

Location on Google maps.


Edited by huiray (log)
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@huiray,

 

Beautiful meal! I usually find fine dining a little frou-frou and unappealing, but your meal looks very solid, if on the expensive side. Glad you enjoyed it.


> ^ . . ^ <

 

 

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On 7/26/2016 at 3:00 PM, huiray said:

Skyline Chili.  :-) 

 

I had my usual: large 4-way, onions. YUM.

DSCN0365a_600.jpg

Obligatory oyster crackers, automatically brought to the table. I also had iced tea. Skyline hot sauce not shown, forgot to park the bottle of it nearby before taking the pictures.

DSCN0366b_600.jpg

 

The Skyline location in Indy I usually go to, on E 82nd Street, when I have the yen to stuff my face with one of these.

(The one on W 86th is not as good, for some reason)

 

PS: The Sterns talk about Cincinnati Chili in their "Real American Food" (Knopf, NY, 1986) starting on pg 242 and give a recipe for it on pg 244 with the title "Queen of Chilis". It has been called one of USAmerica's most quintessential and/or iconic foods.

 

 

 

It looks horrifying, Huiray. 

 

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4 minutes ago, gfweb said:

 

It looks horrifying, Huiray. 

 

 

Heh. Well, I LIKE it. More for me and others like me who like it, then, when in the mood. ;)

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A lot of folks must like it. I will try it one day.

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On July 26, 2016 at 0:00 PM, huiray said:

 

Skyline Chili.  :-) 

 

 

8 hours ago, huiray said:

 

Dinner at Recess.

 

 

@huiray, I very much enjoyed the juxtaposition of these last two meals.  Thank you for sharing.

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1 hour ago, gfweb said:

A lot of folks must like it. I will try it one day.

 

@gfweb – If you do, you MUST keep in mind that it is NOT Texan chili. Or even Chili con Carne, according to some people. You need to approach it as something that is distinct in its own category, a Greek-origin meat sauce MEANT to be served over soft spaghetti.


Edited by huiray (log)
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@blue_dolphin, glad you enjoyed the high-low portrayal. :-) 

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