Posted on 02/03/2011 8:52:25 AM PST by MissTed
#5
I don’t know about South Carolina, but, I do know they grow some really fine Benne Wafers here in Savannah.
You can get them from the Byrd Cookie company.
As a 28 year naturalized Texan, I can unequivocally state #1 is a spaghetti dish, not “chili” of any sort.
Might taste good, but it ain’t chili.
I made ‘em two nights ago!
We don’t call them loose meat sandwiches in Iowa, we call them maidrites, after the chain. Never heard of the Sioux City Ye Olde Tavern, everyone has always attributed them to Maid-Rite.
Don’t know their recipe, and they are made a number of ways. How we make them.
1 lb quality hamburger
Add ketchup, mustard, and real mayonnaise to taste. Onions and relish if you like.
Serve on buns, I like kaisers myself.
Which one?? :)
Benne wafers are very much a South Carolina Lowcountry/coastal Georgia thing. I’d never heard of them before I moved to Columbia and only then saw them at a craft show, being sold by an excellent little bakery out of Charleston. They are AMAZING.
Reading that article’s made me hungry!
}:-)4
I was hoping to see WV pepperoni rolls!
That is a Sloppy Joe in Maryland.
That’s pretty much what they are. Maidrite just has their own secret sauce.
The one you said - #3! Some of those others sound really gross!
I know #1 and eat 3, 4, 6, & 7 fairly regularly. Mm-Mm good!
#1 is not chili...it’s a pasta meat dish. Especially if it has beans in it, it isn’t chili. Chili is served in a bowl by itself topped with cheese, or not, with perhaps pico de gallo or onions, and tortillas, corn or flour with butter and/or picante sauce. Or in crispy taco shells with lettuce tomatoes, onions, avocado and sour cream.
The maidrite is just a sloppy joe, looks good. The toasted ravioli looks interesting, but the crisplic doesn’t do a thing for me, the chicken and dumplings stand alone...no potatoes, thanks. Mom used to make the meat pies and put grilled potatoes and onions in there with them, we could even dip them in brown gravy...or fruit pies, with pineapple, lemon, or chocolate stuffing.
Now I’m hungry, think I’ll go across the street and get some Haberneros chicken nachos, with lettuce, tomatoes, avocado, onion, refried beans and fajita chicken, with the best red picante in Texas...mmmm...mmmm...mmm..
It’s the kind of chili you would expect from a state that voted for 0bama.
Maybe it's a regional thing. The local IA Alumni group folks call them loose meat sandwiches with a very occasional reference to taverns. I'd never heard them called anything but maidrites before that.
Not sure why they went with maidrites, though. Maybe they're more centralized. I would have chosen that sandwich you can get anywhere in the Tenderloin Belt without even looking at a menu.
A Four Way is topped with onions, not oyster crackers. Those are served on the side. A Four Way is delicious. And is definitely chili.
You got that right. The only chili dish I make contains no beans, no tomatoes, no onions, just meat and about 3 types of chilies, in a beer and beef broth. Then there is the pint of tequila, which goes into the cook while making the chili, but that's another story.
Being Super Bowl weekend, we should be making it tomorrow night, but family issues have intervened this year, unfortunately.
That seriously just made my mouth water. YUM!!!!
Yes, yes, I know, the Texans will be shouting "That's not chili" from their icy candlelit houses. The four-way is with either beans or onions and the five-way adds the other. Oyster crackers are never counted.
Cincinnati - just about the only place you can ask your waitress for a three-way and not get slapped.
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