I first learned of loose meat sandwiches upon moving to Ottumwa, Iowa in the 80s. Ottumwa is home to the Canteen Lunch, the historically famous loose meat sandwich shop on which Roseanne and Tom Arnold modeled the Lanford Lunch Box on their TV show in the 90s (Ottumwa is Tom's hometown). The Canteen opened in 1927 and is as popular as ever today!
So funny that MaryAnn's first thought was Roseanne! That's the first place (and only) place I'd heard the term too! I probably wouldn't know what a loose meat sandwich was to this day had I never seen the show. Of course, only "to this day," because I'd be finding out right this moment because of this video. 😀
Hi Marc - I wonder how many people learned about loose meat sandwiches because of that show? I'm guessing people outside of the midwest wondered what this sandwich was all about! Thanks!
My husband is from outside marshalltown Iowa where there is a maidrite. We now live in Baltimore but have gone back there for HS reunions and have eaten there. These are definitely an Iowa thing. Thanks for sharing. You’re the best. We both really enjoy your shows.
Grew up in western Nebraska where in our town of Ogallala had Maid Rite restaurant sandwiches. So Roseann was interviewed by a major magazine publication (Goodhousekeeping) I believe… they had a recipe that was and is the closest I’ve ever ate. You must steam the burger very fine with pulverized Lipton onion soup mix with a few tbl of water and nothing more. I steam mine in a microwave
This was one of my husband's favorite sandwiches! He showed me how to make these when we first got married. His dad made these, along with several other things that were family recipes.(including their chili recipe) Hubby liked to cook too! We were thinking of making this a couple of days ago! We are from Michigan too. Thanks for the video! Have a good weekend!
When I was 15 years old (I'm 73 now) my dad would take me to Doyle's Hamburgers in Saginaw Michigan. They're out of business now but they were great loose burgers served with ketchup, mustard and dill pickles. I remember them frying the burger on a flat top with some water splashed on as they went. The key to them was they were a very fine double grind. I have figured out how to duplicate them with regular 80% ground beef. First fry 1 lb ground beef in a pressure cooker until brown and then add three or four cups of water and pressure cook 30 minutes until tender. Depressurize and use an immersion blender to pulverize the meat very, very fine. Next take the mixture and fry again with finely diced onions to dry it all down. Spoon it on a plain hamburger bun and top with salt ketchup, mustard and dill pickles. An exact match. Takes me back about 60 years.
Hi John - sounds like you have recreated the recipe! It's hard to get ground beef ground so finely now, but using an immersion blender is a great idea! I think the liquid helps to steam the meat while it cooks. Thanks!
I'd never had one of these until I moved from Michigan to Iowa. Everyone there referred to them as "Maid-Rite's", whether from the restaurant or home-made! I still make them from time to time here in Europe, where I live now.
Thanks, Charles! Ralph is doing great! He has been very busy with his work lately, so he hasn't had the chance to come to Croswell for some fun at the Cavalcade! He will return when he's able. Thanks!
A sloppy joe without the..."Slop" Ahahaha! That cracked me up! As soon as I saw your video title, Roseanne came to mind, then I cringed for a moment, gathered myself, & watched the video anyway! 🤣🤣🤣 Looks delicious!!! 👍
Back in the 1970’s, my Mom in SD became friends with a lady from Louisiana who with her family, moved to South Dakota, and she made a version of “taverns” (some called taverns “Nuway” sandwiches in those days) she called her version “Gumbo Burgers”. They were Very Tasty. Gumbo burgers had hamburger, onions and Campbell’s chicken gumbo soup, and Mom always added chopped celery and poultry seasoning and sometimes peas. Steamed buns or toasted, they were yummy! 😋 Yeah New Orleans for “gumbo burgers “ ! 😀
Hi KbB - The Gumbo Burger is something I've never heard of! The addition of the celery and poultry seasoning really makes it unique! Sounds like they were good!! Thanks!
Yes - super tasty. But Mom and most ladies in those days used ‘Accent’, which of course is just MSG. I still use it sometimes; makes things tastier. It is sort of like Worcestershire or anchovies- just takes a bit, but very tasty.
Thanks for your video. The loose meat is almost identical the the bierock sandwich, but the meat and onion is just enclosed in the bun before baking so it doesn't spill out. Bierocks are extremely popular here in Kansas where I live and apparently in Nebraska, too. I'm pretty sure that the primary origins of this are from eastern Europe.
Thanks, Craig! I've never heard of the bierock sandwich - something I'd love to try! If it came from eastern Europe, that might explain the addition of the cabbage. Thanks!
I've heard of Sloppy Joe's; this recipe looks like a delicious "regional specialty" that's easy to prepare and the whole family will enjoy. Will let you know! Thanks for this one!
Looks delicious! And I never would’ve thought to steam the buns in the same pan. Great idea! I’m hungry now😂. Thanks Kevin and Mary Ann! Always a joy to watch y’all 😊
I can't wait to ask my hubby if he likes lose meat sandwiches. I think he does because whenever I have any left over ground beef, he sneaks in and makes a sandwich...He's from Illinois. He always talks about a mom & pop bakery that made peanut cake and I have yet to find a recipe that matches what he describes. That bakery has closed...I checked. Thank you Kevin! This is great!
There's still a Maid-Rite in Lexington, Missouri, which is not too far from me. (BTW, Lexington is the hometown of Sen. Josh Hawley.) 😢 The Maid-Rite is still in its original building from 1955. Just for giggles the owner has the original menu from 1955 posted. A hamburger was 25 cents, French fries were 20 cents, and a Coke was 10 cents. You could do lunch for about 55 cents!!
Down in south Louisiana our regional Favorite is the Poboy - “Poor Boy.” This is usually with French Bread and a choice some kind of meat or fried seafood. (And of course whatever dressing and condiments you want on it.) My favorite is the roast beef Poboy which is a chuck roast slow cooked with a dark roux gravy. Messy and sooo good!
😅😅 Decades ago when I was a kid our next door neighbors moved to a small town in Alaska about 150 miles north of Anchorage. They became missionaries. They wouldn't have found your comment surprising at all. Yeah, they made "moose burgers" all the time. Moose was probably more common than beef up there. 😅😅
I'd say they need a slice of cheese on top to melt into the meat and glue the sandwich together. I've had a similar sandwich at a local fair here in NH. The booth is run by a local farm and they sell burgers and steak and cheese subs but with a twist. The meat is all bison. I always get a bison steak and cheese sub. It's not really steak though as they make it with ground bison with onions and cheese so it's similar to your loose meat sandwich. It's so good! I'm glad to see you cooking on the vintage stove. I wanted to say something for a while but never did. That was one of the things I missed from your old videos at the cottage. You don't have to make every video with the vintage stove but it would be nice to see you do it a couple times with each stove before you swap another one in.
Hi tallboyyyy - I'm told some places serve it with melted cheese on top, which would help to keep the meat together. I'll bet the bison is good. There is a bison farm not far from me. I'll try to do more cooking on the vintage ranges. Thanks!
I'm going to have to try this. I do have a beef sandwich recipe that my kids always called "loose meat". I brown about 2 pounds of chuck roast after salt and peppering it well. Then I put it in the crock pot and pour in a jar of pepper rings. When it's tender, I take the meat out and shred it. Then put just enough juice in it to make it moist. Rarely were there leftovers.
My Mother used to make “souper burgers “ using the same ingredients as you used for Tavern Loose Meat Sandwich, but, also added a can of Campbell Vegetable soup. MmmMmmgood
Kevin and Mary Ann, hi! The meat mixer tool is called a meat chopper. I was dubious of its usefulness when gifted one. But it is useful! Works on potatoes too in a pinch. Thanks for thr loose meat show!
The first time I saw that meat utensil was here on youtube a few years back. The young woman I was watching called it a "spatulator" in jest, singing a little song. That name has stuck with me 😄
Happy Holy Thursday, I hope you and Mary Anne are having a wonderful beginning of lent season. I love chop sandwiches. We have them a lot since we are beef farmers. We have a surplus of home grown beef. We like to add cheese to our meat mixture. Always enjoy your videos.
Hi Meredithlynn! Our Lenten season is off to a wonderful beginning - hope yours is, too! I'll bet your home grown beef tastes so much better than what they sell in the supermarket! I thought of adding cheese - I will next time! Thanks!
Mmmmmmm! I love these comfort food episodes! There used to be a Maid-Rite here in St Cloud Minnesota for years, I don't know if it's still around, but I've heard both opinions of what people thought about it. I personally never had one, but I can't see what would be wrong with it. I would put a slice of cheese and a shot of ketchup on it, my preference of course. This recipe looks delicious! I will have to give it a try. Tom Arnold, Roseanne's husband at the time, is from Iowa. That's where the loose meat reference came from. He might have actually owned a loose meat restaurant in real life. Take care! I loved watching you cook at the stove again!!
Hi Greg! I know there are a few Maid-Rite shops in Minnesota, but not sure where they are located. I heard that Tom Arnold did have a restaurant in Iowa somewhere that specialized in loose meat sandwiches. Hope all is well with you! Thanks!
I just finished watching your vintage hand mixer video. I'm commenting here because I it doesn't seem likely that you search old video for current comments. I have one memory, and one current dilemma. The memory is of the boxed Mixette that you identified as likely from the 1940s. I grew up with that Mixette. Mom and Dad married in 1953, so the style was likely a carryover from one decade to the early part of the next. Mom used that mixer for over 50 years. It was the one thing of hers that I wanted because I used that Mixette a lot myself when I cooked and baked alongside her getting family meals ready. I identify that Mixette with Mom; there's a lot of sentimental value associated with that little appliance. As a kid, I could never understand why she hung on to that old thing, obviously outdated; but looking back, I know now that she didn't replace quality. You mentioned that the manufacturers reduced size to help reduce weight. I can tell you that they did not succeed with that particular Mixette. Everytime I used it I was annoyed by how heavy it was, and how fatiguing it was to use. / The dilemma involves a GE 10M47: the one you identify as space age. Mom left that behind, too, but never used it. Best guess is that she got it at a church basement sale as back-up in case the Mixette failed. Anyhoo, it works beautifully, but won't shut off. I took the housing off to have a look at the power switch. It will turn off, but only if you manually move part of the inner switch mechanism. I just have to figure out what to do to get the switch in sync again so that it will perform as expected. BTW, that GE is nowhere near as heavy as Mom's Mixette. Just sayin". Thanks for the trip down memory lane and all of the content that I can enjoy in the future. I'll be trying the Butternut Squash Custard since the garden produces so much butternut squash that I can't bear to look at one more bowl of squash soup. Custard will be a welcome change of pace. If you haven't tried rhubarb custard, give it some thought. It's easy and you're sure to like it (unless you have some sort of aversion to the beloved rhubarb).
Hi Christine! Thanks for sharing the story of your mom's Mixette. Yes, those were mighty and well built, but not lightweight. Should you ever run across another GE mixer, perhaps in bad shape, missing beaters, etc. you may want to use it as a parts donor. It might have a working switch that you can swap with yours. Rhubarb custard sounds good to me, and I have a couple of rhubarb plants in the yard. Come the next harvest I'll have to give it a try! Thanks!
Kevin we have a version of this here in wichita. We have a restaurant called NuWay and they call the loose meat sandwich "The original Nuway. NuWay restaurant also makes there own Root Beer. I understand some people like them and some don't. I will have to try your recipe.
Wichita was also the birthplace of White Castle. (Later ripped off in the south and known as Krystal.) Wichita also gave the world Pizza Hut and Freddy's Steakburgers. I ate at a Nuway once years ago. It's very similar to Maid-Rite.
I made the roasted potatoes today, except I used my Oster Kitchen Center food processor's french fry cutting disc. I used baking potatoes with garlic salt and they came out great. I also tried using sweet potatoes, but they fell apart and were soft(still tasted good though).
I live in Missouri and when I was young my family would go to Hannibal, MO and eat at The Mark Twain Dinette where they served Made-Rite sandwiches. I thought they were delicious!
My father's family was from Iowa. Every time we went back to Iowa we had to make an obligatory trip to Maid-Rite. (It's Iowa's most famous fast food chain with a cult following.) My grandmother could never make a regular hamburger; she always tried to replicate the Maid-Rite. 😅 Years ago someone once told me that one of Maid-Rite's "trade secrets" was to add a small amount of Coke syrup to the meat for flavor as the meat is cooking. They recommended boiling down a can of Coke into a syrup and then tossing it with the meat. Personally, I could take or leave the Maid-Rite. But small restaurants across Iowa do make killer pork tenderloins, another Iowa specialty.
Hi russbear! If that secret ingredient is correct, that's an interesting one! Restaurants that had Coke soda fountains could easily get Coke syrup to use in the recipe. When I was a kid, the pharmacy sold small bottles of Coke syrup that you would use for an upset stomach. I have no idea if it worked - my mom always gave us ginger ale! LOL Thanks!
In Greenville, Ohio there is a Maid-Rite. I suspect the "secret" ingredient is, of all things.....beer! The taste is very bland, IMHO. Your recipe looks fabulous. Thanks so much.
Hi Valli! Thanks for letting me know about the shop in Greenville, I guess there is one in Piqua, also. You might be right about the beer! Hope all is well - stay warm!!
My husband and I enjoy sloppy joes! We both grew up in Nebraska but call them different names. I call them sloppy joes, he calls them beef burgers (I think it might be an old 4 H name?) Anyway, they both have similar ingredients as yours but a tomato base (ketchup or tomato sauce). I've even made them with BBQ sauce for an easy dinner. I've had Maid Rites in Iowa and they are tasty as well.👍🏻
Hi PC! Thanks - here in Michigan they are known as sloppy joes and are made with a tomato sauce and usually have onions and sometimes a little green peppers cooked in. I like your idea of making them with BBQ sauce! Sounds great!
The little glass cup you used to drizzle oil on the potatoes - I just bought one exactly like it at the thrift store! I thought it was interesting because it looks like a measuring cup, but it has no measurements on it. 😄
Sorry, one last addition to my previous comment about bierocks. I failed to mention the addition of cabbage in the bierocks, which is cooked down at the same time with the ground beef and onion before adding to the raw bun. So I guess the loose meat is different than the bierock in that sense. I don't see any reason why bierocks have to be made with cabbage, though.
Hi Craig - cooking that cabbage with the meat and onions would add an additional flavor to the mix and help stretch the meat out a little further. Thanks!
Great videos. I thought I was the only vintage appliance fancier, then I found your channel. I just want to mention that you should move your nice chrome kettle off the stove when cooking to avoid the splatter marks which can ruin the chrome finish. Not even BKF can get those splatter marks off.
I'm almost positive that kettle is mid-century Farberware and if so, the finish isn't chrome, it's stainless steel, and Mothers Mag & Aluminum Polish will absolutely get grease splatter marks off it. I've just polished all my Farberware steel cookware (plus my Revereware and a Le Creuset kettle) to a mirror shine with that stuff and some of the Farber especially goes back to the 40's and has had _decades_ to catch grease splatters. (But only use Mothers on the non-food contact surfaces of the cookware.)
Hi Joe - that Farberware kettle is oven on the stove, but I must say it hasn't gotten much spatter on it over the years. On the occasion that it does, I wipe it down immediately. Actually, I completely clean my stove top after each use. I have come across a lot of vintage stoves where people never so much as wiped the surfaces. Completely filthy! I've found the best way to keep cleaning easy is to clean after each use. Thanks!
Yes, Turtle Wax; and I'm imagining whether you hand rub those surfaces or use a buffing pad on a power drill. Well, I haven't succumbed to that _quite_ yet, because the Mothers polish yields very nice results just with hand rubbing, but I suppose someday I _will_end up going full-on industrial with my huge stash of steel, because how can I resist? A tidy, organized kitchen is a glorious thing. Cleaning as you go is hand-in-hand with mise en place prep. I somehow acquired that habit; many today are not. Microwave meals and Door Dash are changing the relationship people have with the kitchen. I've noticed you use the little trick of lining your burner pans with aluminum foil. One doesn't see that much anymore. @@cavalcadeoffood
It is sad when you find "the" vintage item you have been looking for and its just filthy. I know there are people that enjoy the restoration. I am always thinking I hope I can clean that off and use it. I really enjoyed this video because I have lived in all three west coast states and no loose meat! At least I haven't found any. I had a buddy from Elgin turn me on to these. He said it was like a sloppy joe with out the slop. Maybe you could do a video on how you came to have such a fine collection. Best of luck.
Any Detroit Coney Island joint wouldn't be the same if it didn't have the loose burger which is essentially a coney island with the loose meat replacing the hot dog. A personal fave of mine!
@@cavalcadeoffood you're welcome good sir. We found you Channel many years ago and enjoyed your many hours of educational walk back in time in the household in kitchen it is fascinating and I loved watching you guys at the cabin switching out the stoves
It does look good. I will have to make these. I do have a question though, the kettle you have on the stove, can you tell me what brand that is an possibly year? I have been trying to find one like that with a wide lid that makes cleaning it easier. My mother had one when I was a child but I never paid attention to such things then. I would like to try to find one on etsy. Thank you!
Hi mmoretti - the kettle on the stove is a Farberware kettle from the 1960's. They made lots of them - I'm sure it would be easy to find one online. Thanks!
Ebay always has loads of vintage Farberware, including that kettle. Another good place for Farberware (and Revereware) is the kitchen section of almost any Goodwill store. @@cavalcadeoffood
*In Montreal and most other parts of Province of Quebec, a hot dog with ground beef sauce (sloppy joe style) is known as a Michigan. No idea what the origin of it is.*
Hi Racoon -that's really interesting! I've never heard that before - wonder if it's a reference to the coney island hot dog that is so popular here? Thanks!
Hi Susan - I don't see why you couldn't use ground turkey here. It would have a different flavor, but it should cook up about the same. Yes, and season it any way you like! Thanks!
I have an odd question. My parents, badk in the early 89s, had a GE range with push botton controls. Ive noticed in recent videos, marked as hi, 2, 3 low and wm. Would 2 be for med high?
I ate Maid Rite burgers everyday for lunch when I was in high school.the rest Esau the was right across from our school…. Love d them ha MPK everyday sometimes cheese.
Hi Kevin! I'm a new fan of your content! After savoring your video, I was inspired to create a re-edit with some subtle enhancements, keeping your unique style and branding intact. I'd love for you to check it out and see if you like it!
You waste my time and interest showing almost endless crumbling the meat and stirring and stirring and stirring. Crumble once, stir twice and get on with it.
I first learned of loose meat sandwiches upon moving to Ottumwa, Iowa in the 80s. Ottumwa is home to the Canteen Lunch, the historically famous loose meat sandwich shop on which Roseanne and Tom Arnold modeled the Lanford Lunch Box on their TV show in the 90s (Ottumwa is Tom's hometown). The Canteen opened in 1927 and is as popular as ever today!
Hi Danl - thanks for this information! I've heard of the Canteen Lunch and would love to try it someday. So glad they are still going strong!
So funny that MaryAnn's first thought was Roseanne! That's the first place (and only) place I'd heard the term too! I probably wouldn't know what a loose meat sandwich was to this day had I never seen the show. Of course, only "to this day," because I'd be finding out right this moment because of this video. 😀
Hi Marc - I wonder how many people learned about loose meat sandwiches because of that show? I'm guessing people outside of the midwest wondered what this sandwich was all about! Thanks!
My husband is from outside marshalltown Iowa where there is a maidrite. We now live in Baltimore but have gone back there for HS reunions and have eaten there. These are definitely an Iowa thing. Thanks for sharing. You’re the best. We both really enjoy your shows.
Thanks, dlotboy! I've heard from a lot of Iowans and this seems to be their sandwich! Thanks for watching!
Grew up in western Nebraska where in our town of Ogallala had Maid Rite restaurant sandwiches. So Roseann was interviewed by a major magazine publication (Goodhousekeeping) I believe… they had a recipe that was and is the closest I’ve ever ate. You must steam the burger very fine with pulverized Lipton onion soup mix with a few tbl of water and nothing more. I steam mine in a microwave
This was one of my husband's favorite sandwiches! He showed me how to make these when we first got married. His dad made these, along with several other things that were family recipes.(including their chili recipe) Hubby liked to cook too! We were thinking of making this a couple of days ago! We are from Michigan too. Thanks for the video! Have a good weekend!
Thank you, Terry Sue! Sounds like your husband grew up eating these sandwiches! Nice to meet another Michigander!!
I am here in Iowa, the Original "Maid-Rite" shop was in Marshalltown. It is still open on Hwy 14. love your videos!!!
Thanks, Cindi! I'd love to see that original Maid-Rite shop! I'm going to get to Iowa one of these days and eat my share!
I’ve never heard of this kind of sandwich. Thank you for highlighting it!
My pleasure, John! Thanks!
When I was 15 years old (I'm 73 now) my dad would take me to Doyle's Hamburgers in Saginaw Michigan. They're out of business now but they were great loose burgers served with ketchup, mustard and dill pickles.
I remember them frying the burger on a flat top with some water splashed on as they went. The key to them was they were a very fine double grind.
I have figured out how to duplicate them with regular 80% ground beef.
First fry 1 lb ground beef in a pressure cooker until brown and then add three or four cups of water and pressure cook 30 minutes until tender.
Depressurize and use an immersion blender to pulverize the meat very, very fine.
Next take the mixture and fry again with finely diced onions to dry it all down. Spoon it on a plain hamburger bun and top with salt ketchup, mustard and dill pickles. An exact match.
Takes me back about 60 years.
Hi John - sounds like you have recreated the recipe! It's hard to get ground beef ground so finely now, but using an immersion blender is a great idea! I think the liquid helps to steam the meat while it cooks. Thanks!
@@cavalcadeoffood
You're welcome Kevin! We really enjoy your show especially the authentic polish recipes. John and Adel
Simple foods are usually the tastiest.
Agreed! Thanks, purplebutterfly!
I'd never had one of these until I moved from Michigan to Iowa. Everyone there referred to them as "Maid-Rite's", whether from the restaurant or home-made! I still make them from time to time here in Europe, where I live now.
Thanks, Lena! Glad you have brought the Iowa tradition to Europe!
Sandwich looks delicious Kevin. Thanks Maryann for your camera work. Miss Ralph, hope he’s doing well. Cheers
What’s wrong with Ralph?
@@susanpaulson9010 I just haven't seen him lately. I know nothing other than that.
@@charlestatem3099 thank you
Thanks, Charles! Ralph is doing great! He has been very busy with his work lately, so he hasn't had the chance to come to Croswell for some fun at the Cavalcade! He will return when he's able. Thanks!
A sloppy joe without the..."Slop" Ahahaha! That cracked me up! As soon as I saw your video title, Roseanne came to mind, then I cringed for a moment, gathered myself, & watched the video anyway! 🤣🤣🤣 Looks delicious!!! 👍
Hi curlyqstooge! Yes, these were slop free! I think for many people the first time they heard about loose meat sandwiches was on Roseanne. Thanks!
Back in the 1970’s, my Mom in SD became friends with a lady from Louisiana who with her family, moved to South Dakota, and she made a version of “taverns” (some called taverns “Nuway” sandwiches in those days) she called her version “Gumbo Burgers”. They were Very Tasty.
Gumbo burgers had hamburger, onions and Campbell’s chicken gumbo soup, and Mom always added chopped celery and poultry seasoning and sometimes peas.
Steamed buns or toasted, they were yummy! 😋
Yeah New Orleans for “gumbo burgers “ ! 😀
Hi KbB - The Gumbo Burger is something I've never heard of! The addition of the celery and poultry seasoning really makes it unique! Sounds like they were good!! Thanks!
Yes - super tasty. But Mom and most ladies in those days used ‘Accent’, which of course is just MSG. I still use it sometimes; makes things tastier. It is sort of like Worcestershire or anchovies- just takes a bit, but very tasty.
Thanks for your video. The loose meat is almost identical the the bierock sandwich, but the meat and onion is just enclosed in the bun before baking so it doesn't spill out. Bierocks are extremely popular here in Kansas where I live and apparently in Nebraska, too. I'm pretty sure that the primary origins of this are from eastern Europe.
Thanks, Craig! I've never heard of the bierock sandwich - something I'd love to try! If it came from eastern Europe, that might explain the addition of the cabbage. Thanks!
I've heard of Sloppy Joe's; this recipe looks like a delicious "regional specialty" that's easy to prepare and the whole family will enjoy. Will let you know! Thanks for this one!
You're welcome, NANSC8! Hope you try this one!
Looks delicious! And I never would’ve thought to steam the buns in the same pan. Great idea! I’m hungry now😂. Thanks Kevin and Mary Ann! Always a joy to watch y’all 😊
Thanks, Judy! I learned to steam the buns that way from an old short-order cook many years ago.
I can't wait to ask my hubby if he likes lose meat sandwiches. I think he does because whenever I have any left over ground beef, he sneaks in and makes a sandwich...He's from Illinois. He always talks about a mom & pop bakery that made peanut cake and I have yet to find a recipe that matches what he describes. That bakery has closed...I checked. Thank you Kevin! This is great!
You're welcome, Raven!
Great show. Brings back memories from my time in Springfield, Illinois. They still have a Maid - Rite there.😊
There's still a Maid-Rite in Lexington, Missouri, which is not too far from me. (BTW, Lexington is the hometown of Sen. Josh Hawley.) 😢 The Maid-Rite is still in its original building from 1955. Just for giggles the owner has the original menu from 1955 posted. A hamburger was 25 cents, French fries were 20 cents, and a Coke was 10 cents. You could do lunch for about 55 cents!!
Thanks, Charles! I'd love to try an actual Maid-Rite sandwich one of these days. Good to know they are in Springfield!
Oh my, is my mouth watering! I love that you incorporated a little live demo this time, a nice twist to your awesome videos!
These were really good! I've made them a couple more times since this video - everyone really loves them. Thanks!
I’ve tried many of Kevin’s recipes and so far they’ve been a hit with my husband. I’m going to give this one a try.
Thanks, BritInvLvr! hope you give these a try!
Never had a loose meat sandwich but will be trying this recipe for sure. Thanks Kevin and Maryanne.
Hi Patricia! You will love these! Hope you make them!
They are called Steamers here in Maryland, my Mom and Grandmother and my wife's family made them. I'm having this tonight.
What part of Maryland?
@@susanpaulson9010 smithsburg
Someone else mentioned these were called Steamers, but I didn't know where they used that name. Thanks!!
I grew up in Hagerstown MD. We do call them steamers. My mom made them often growing up. We put onions and mustard on top.
@@shielabumgarner8833
I grew up in Greenbelt
Down in south Louisiana our regional Favorite is the Poboy - “Poor Boy.” This is usually with French Bread and a choice some kind of meat or fried seafood. (And of course whatever dressing and condiments you want on it.) My favorite is the roast beef Poboy which is a chuck roast slow cooked with a dark roux gravy. Messy and sooo good!
Hi David! The Poboy is great example of a regional sandwich/dish! Years ago I had a shrimp Poboy when down South and it was delicious! Thanks!
I read "Moose Meat" at first and thought well this is different! 😄 Time for new glasses
😅😅 Decades ago when I was a kid our next door neighbors moved to a small town in Alaska about 150 miles north of Anchorage. They became missionaries. They wouldn't have found your comment surprising at all. Yeah, they made "moose burgers" all the time. Moose was probably more common than beef up there. 😅😅
LOL!! I'm glad you watched anyways, Amy!!
I'd say they need a slice of cheese on top to melt into the meat and glue the sandwich together.
I've had a similar sandwich at a local fair here in NH. The booth is run by a local farm and they sell burgers and steak and cheese subs but with a twist. The meat is all bison. I always get a bison steak and cheese sub. It's not really steak though as they make it with ground bison with onions and cheese so it's similar to your loose meat sandwich. It's so good!
I'm glad to see you cooking on the vintage stove. I wanted to say something for a while but never did. That was one of the things I missed from your old videos at the cottage. You don't have to make every video with the vintage stove but it would be nice to see you do it a couple times with each stove before you swap another one in.
Hi tallboyyyy - I'm told some places serve it with melted cheese on top, which would help to keep the meat together. I'll bet the bison is good. There is a bison farm not far from me. I'll try to do more cooking on the vintage ranges. Thanks!
those look awesome ..i like it when you cook on the old range better too...great episode.
Thanks, Foxeema!
I'm sure you're all impeccably clean. Looks like a Friday night dinner.
Thanks, Knitterscheidt!
Looks so yummy. Have a great 😊day😊
Thanks, Georgiann!
Ok….now that you’ve gotten all of us drooling….😊
LOL! Thanks, Ladythyme!
I'm going to have to try this. I do have a beef sandwich recipe that my kids always called "loose meat". I brown about 2 pounds of chuck roast after salt and peppering it well. Then I put it in the crock pot and pour in a jar of pepper rings. When it's tender, I take the meat out and shred it. Then put just enough juice in it to make it moist. Rarely were there leftovers.
Hi msb - your recipe with the chuck roast sounds wonderful!! I love recipes like that! Thanks!
My Mother used to make “souper burgers “ using the same ingredients as you used for Tavern Loose Meat Sandwich, but, also added a can of Campbell Vegetable soup. MmmMmmgood
Hi Sandra - what a great idea your mom had! I'll bet they were good! Thanks!
In Pittsburgh they put French fries and sometimes coleslaw on sandwiches. I look forward to trying this recipe.
Hi Derek - I had a sandwich when I was in Pittsburgh that had fries on it. It was a little much for me, but it's really popular there. Thanks!
Kevin and Mary Ann, hi! The meat mixer tool is called a meat chopper. I was dubious of its usefulness when gifted one. But it is useful! Works on potatoes too in a pinch. Thanks for thr loose meat show!
Hi Martha! I felt the same way at first, but it really is handy. Never thought to use it on potatoes- great idea! Thanks!
Bell Beefer! who remembers where and when?
These look better and i will try these asap!
Hi albonigas - I really don't remember the Bell Beefer, although I didn't go to Taco Bell often. I missed out on that one!
The roasted potatoes look great
Thanks, a676man! I make these potatoes often and everyone always loves them.
The first time I saw that meat utensil was here on youtube a few years back. The young woman I was watching called it a "spatulator" in jest, singing a little song. That name has stuck with me 😄
Hi robinr - "spatulator" is a good name for this gizmo! Thanks!
Hello Kevin and Maryann! Again, another great recipe! I'm really excited to make this soon!😋🥰
Thanks, Vicki!
Happy Holy Thursday, I hope you and Mary Anne are having a wonderful beginning of lent season. I love chop sandwiches. We have them a lot since we are beef farmers. We have a surplus of home grown beef. We like to add cheese to our meat mixture. Always enjoy your videos.
Hi Meredithlynn! Our Lenten season is off to a wonderful beginning - hope yours is, too! I'll bet your home grown beef tastes so much better than what they sell in the supermarket! I thought of adding cheese - I will next time! Thanks!
Thank You Camera Lady
She says "you're welcome!"
Mmmmmmm! I love these comfort food episodes!
There used to be a Maid-Rite here in St Cloud Minnesota for years, I don't know if it's still around, but I've heard both opinions of what people thought about it.
I personally never had one, but I can't see what would be wrong with it. I would put a slice of cheese and a shot of ketchup on it, my preference of course.
This recipe looks delicious! I will have to give it a try.
Tom Arnold, Roseanne's husband at the time, is from Iowa. That's where the loose meat reference came from. He might have actually owned a loose meat restaurant in real life. Take care!
I loved watching you cook at the stove again!!
Hi Greg! I know there are a few Maid-Rite shops in Minnesota, but not sure where they are located. I heard that Tom Arnold did have a restaurant in Iowa somewhere that specialized in loose meat sandwiches. Hope all is well with you! Thanks!
The potatoes had me salivating . 😁😁😁😁😁
Hi Kathleen! We make these potatoes all the time - so easy and so good. Thanks!
A few pounds of burger sitting in the fridge...just this morning I was thinking...what to do, what to do??? Then, BAM! Kevin to the rescue!! Thanks!
Here's a great way to use some of that hamburger! Hope you give it a try!! Thanks!
I just finished watching your vintage hand mixer video. I'm commenting here because I it doesn't seem likely that you search old video for current comments. I have one memory, and one current dilemma. The memory is of the boxed Mixette that you identified as likely from the 1940s. I grew up with that Mixette. Mom and Dad married in 1953, so the style was likely a carryover from one decade to the early part of the next. Mom used that mixer for over 50 years. It was the one thing of hers that I wanted because I used that Mixette a lot myself when I cooked and baked alongside her getting family meals ready. I identify that Mixette with Mom; there's a lot of sentimental value associated with that little appliance. As a kid, I could never understand why she hung on to that old thing, obviously outdated; but looking back, I know now that she didn't replace quality. You mentioned that the manufacturers reduced size to help reduce weight. I can tell you that they did not succeed with that particular Mixette. Everytime I used it I was annoyed by how heavy it was, and how fatiguing it was to use. / The dilemma involves a GE 10M47: the one you identify as space age. Mom left that behind, too, but never used it. Best guess is that she got it at a church basement sale as back-up in case the Mixette failed. Anyhoo, it works beautifully, but won't shut off. I took the housing off to have a look at the power switch. It will turn off, but only if you manually move part of the inner switch mechanism. I just have to figure out what to do to get the switch in sync again so that it will perform as expected. BTW, that GE is nowhere near as heavy as Mom's Mixette. Just sayin". Thanks for the trip down memory lane and all of the content that I can enjoy in the future. I'll be trying the Butternut Squash Custard since the garden produces so much butternut squash that I can't bear to look at one more bowl of squash soup. Custard will be a welcome change of pace. If you haven't tried rhubarb custard, give it some thought. It's easy and you're sure to like it (unless you have some sort of aversion to the beloved rhubarb).
Hi Christine! Thanks for sharing the story of your mom's Mixette. Yes, those were mighty and well built, but not lightweight. Should you ever run across another GE mixer, perhaps in bad shape, missing beaters, etc. you may want to use it as a parts donor. It might have a working switch that you can swap with yours. Rhubarb custard sounds good to me, and I have a couple of rhubarb plants in the yard. Come the next harvest I'll have to give it a try! Thanks!
Kevin we have a version of this here in wichita. We have a restaurant called NuWay and they call the loose meat sandwich "The original Nuway. NuWay restaurant also makes there own Root Beer. I understand some people like them and some don't. I will have to try your recipe.
Wichita was also the birthplace of White Castle. (Later ripped off in the south and known as Krystal.) Wichita also gave the world Pizza Hut and Freddy's Steakburgers. I ate at a Nuway once years ago. It's very similar to Maid-Rite.
Thanks, Corey! I've heard of NuWay and would love to try one someday. Homemade Root Beer sounds great!
🥰 I have a hankering for a Sloppy Joe now! 😋😋 Yum! 😍
Hi GSM! Wouldn't that hit the spot right now! Thanks!
I made the roasted potatoes today, except I used my Oster Kitchen Center food processor's french fry cutting disc. I used baking potatoes with garlic salt and they came out great. I also tried using sweet potatoes, but they fell apart and were soft(still tasted good though).
Hi Mike - I think sweet potatoes have much more moisture and not enough natural starch that they don't have the body to hold up the same way. Thanks!
I live in Missouri and when I was young my family would go to Hannibal, MO and eat at The Mark Twain Dinette where they served Made-Rite sandwiches. I thought they were delicious!
Hi Pauly - The Mark Twain Dinette just sounds like a place I would have loved to eat at! Thanks!
I made this today with ground turkey…..it was very good!
Thanks for letting me know, Teresa!!
My father's family was from Iowa. Every time we went back to Iowa we had to make an obligatory trip to Maid-Rite. (It's Iowa's most famous fast food chain with a cult following.) My grandmother could never make a regular hamburger; she always tried to replicate the Maid-Rite. 😅
Years ago someone once told me that one of Maid-Rite's "trade secrets" was to add a small amount of Coke syrup to the meat for flavor as the meat is cooking. They recommended boiling down a can of Coke into a syrup and then tossing it with the meat.
Personally, I could take or leave the Maid-Rite. But small restaurants across Iowa do make killer pork tenderloins, another Iowa specialty.
Hi russbear! If that secret ingredient is correct, that's an interesting one! Restaurants that had Coke soda fountains could easily get Coke syrup to use in the recipe. When I was a kid, the pharmacy sold small bottles of Coke syrup that you would use for an upset stomach. I have no idea if it worked - my mom always gave us ginger ale! LOL Thanks!
This looks and sounds good and I will be making these this week, thanks for sharing!
You're welcome, Teresa! Hope you give these a try!
Oh yes these look very good…I’ll be making these tomorrow
Thanks, Kelly! Hope you try them!
We have these on a steamed hotdog bun with just ketchup! The hot dog bun makes it less messy.
Hi Terry Sue - that is a great idea! The hot dog bun would work better! Thanks!
In Greenville, Ohio there is a Maid-Rite. I suspect the "secret" ingredient is, of all things.....beer! The taste is very bland, IMHO. Your recipe looks fabulous. Thanks so much.
Hi Valli! Thanks for letting me know about the shop in Greenville, I guess there is one in Piqua, also. You might be right about the beer! Hope all is well - stay warm!!
@@cavalcadeoffood Can you believe getting this snow in February? I'm over winter already. HA Hope all is well in MI! xoxo Valli
My husband and I enjoy sloppy joes! We both grew up in Nebraska but call them different names. I call them sloppy joes, he calls them beef burgers (I think it might be an old 4 H name?) Anyway, they both have similar ingredients as yours but a tomato base (ketchup or tomato sauce). I've even made them with BBQ sauce for an easy dinner. I've had Maid Rites in Iowa and they are tasty as well.👍🏻
Hi PC! Thanks - here in Michigan they are known as sloppy joes and are made with a tomato sauce and usually have onions and sometimes a little green peppers cooked in. I like your idea of making them with BBQ sauce! Sounds great!
Looks delicious guys!!!
Thanks, 666tokarev!
The little glass cup you used to drizzle oil on the potatoes - I just bought one exactly like it at the thrift store! I thought it was interesting because it looks like a measuring cup, but it has no measurements on it. 😄
Hi Squarebulb - this is a creamer from a set with a matching sugar bowl. This is Early American Prescut glass by Anchor Hocking. Thanks!
Yum. Shared.
Thanks, dgf!!
Sorry, one last addition to my previous comment about bierocks. I failed to mention the addition of cabbage in the bierocks, which is cooked down at the same time with the ground beef and onion before adding to the raw bun. So I guess the loose meat is different than the bierock in that sense. I don't see any reason why bierocks have to be made with cabbage, though.
Hi Craig - cooking that cabbage with the meat and onions would add an additional flavor to the mix and help stretch the meat out a little further. Thanks!
Great videos. I thought I was the only vintage appliance fancier, then I found your channel. I just want to mention that you should move your nice chrome kettle off the stove when cooking to avoid the splatter marks which can ruin the chrome finish. Not even BKF can get those splatter marks off.
I'm almost positive that kettle is mid-century Farberware and if so, the finish isn't chrome, it's stainless steel, and Mothers Mag & Aluminum Polish will absolutely get grease splatter marks off it. I've just polished all my Farberware steel cookware (plus my Revereware and a Le Creuset kettle) to a mirror shine with that stuff and some of the Farber especially goes back to the 40's and has had _decades_ to catch grease splatters. (But only use Mothers on the non-food contact surfaces of the cookware.)
Hi Joe - that Farberware kettle is oven on the stove, but I must say it hasn't gotten much spatter on it over the years. On the occasion that it does, I wipe it down immediately. Actually, I completely clean my stove top after each use. I have come across a lot of vintage stoves where people never so much as wiped the surfaces. Completely filthy! I've found the best way to keep cleaning easy is to clean after each use. Thanks!
Hi AM - I'll have to give the Mothers polish a try! I do use Turtle Wax on some of my stoves and refrigerators!
Yes, Turtle Wax; and I'm imagining whether you hand rub those surfaces or use a buffing pad on a power drill. Well, I haven't succumbed to that _quite_ yet, because the Mothers polish yields very nice results just with hand rubbing, but I suppose someday I _will_end up going full-on industrial with my huge stash of steel, because how can I resist? A tidy, organized kitchen is a glorious thing. Cleaning as you go is hand-in-hand with mise en place prep. I somehow acquired that habit; many today are not. Microwave meals and Door Dash are changing the relationship people have with the kitchen. I've noticed you use the little trick of lining your burner pans with aluminum foil. One doesn't see that much anymore. @@cavalcadeoffood
It is sad when you find "the" vintage item you have been looking for and its just filthy. I know there are people that enjoy the restoration. I am always thinking I hope I can clean that off and use it. I really enjoyed this video because I have lived in all three west coast states and no loose meat! At least I haven't found any. I had a buddy from Elgin turn me on to these. He said it was like a sloppy joe with out the slop. Maybe you could do a video on how you came to have such a fine collection. Best of luck.
Any Detroit Coney Island joint wouldn't be the same if it didn't have the loose burger which is essentially a coney island with the loose meat replacing the hot dog. A personal fave of mine!
Hi Marty! Actually, that's what Ralph orders all the time! It's a Detroit Coney tradition! Thanks!
Hey Kevin and Mary Ann, if you take a trip down 75 into Piqua Ohio there's a Maid-Rite and a nice old-fashioned dinner in Sidney Ohio.
Thanks, Ted! I've made note of that as a stop the next time we are down that way.
@@cavalcadeoffood you're welcome good sir. We found you Channel many years ago and enjoyed your many hours of educational walk back in time in the household in kitchen it is fascinating and I loved watching you guys at the cabin switching out the stoves
It does look good. I will have to make these. I do have a question though, the kettle you have on the stove, can you tell me what brand that is an possibly year? I have been trying to find one like that with a wide lid that makes cleaning it easier. My mother had one when I was a child but I never paid attention to such things then. I would like to try to find one on etsy. Thank you!
Hi mmoretti - the kettle on the stove is a Farberware kettle from the 1960's. They made lots of them - I'm sure it would be easy to find one online. Thanks!
Thank you so much! I’m a fairly new viewer and have been enjoying your videos.
Mary Moretti
Ebay always has loads of vintage Farberware, including that kettle. Another good place for Farberware (and Revereware) is the kitchen section of almost any Goodwill store. @@cavalcadeoffood
Yummy 🤤
Thanks, Michael!
*In Montreal and most other parts of Province of Quebec, a hot dog with ground beef sauce (sloppy joe style) is known as a Michigan. No idea what the origin of it is.*
Hi Racoon -that's really interesting! I've never heard that before - wonder if it's a reference to the coney island hot dog that is so popular here? Thanks!
Could ground turkey be used? Could taco seasoning be used?
Hi Susan - I don't see why you couldn't use ground turkey here. It would have a different flavor, but it should cook up about the same. Yes, and season it any way you like! Thanks!
Hi Kevin! What skillet did you use here?
Hi Shiela - I used a 12 inch cast iron skillet for this recipe. Thanks!
I have an odd question. My parents, badk in the early 89s, had a GE range with push botton controls. Ive noticed in recent videos, marked as hi, 2, 3 low and wm. Would 2 be for med high?
Hi Andrew - yes, 2 would be the burner speed just below "hi." Thanks!
To think I've been making this for decades never realizing it had an actual name.
Hi James - now you know!!
My mom had a GE stratoliner (spelling,?) stove.
Hi Georgiaann - those GE stoves of that era were beautiful ranges and well built! Thanks!
Hello! Been a Long time my friends! I gave up loose meat sandwiches for Lent 😂 Lord please forgive me
LOL! Hi Hank - great hearing from you!
Your red tool is called a Meat Masher, sometimes a Meat Chopper.
Thanks, bbb! I didn't know what the official name was!
Kevin, it's called a meat masher or meat chopper.
Thanks, Kevin!
Sloppy Joe, lets go.
Alright! Yes! Thanks, terrafurma!
😊
Thanks, Michael!
I ate Maid Rite burgers everyday for lunch when I was in high school.the rest Esau the was right across from our school…. Love d them ha MPK everyday sometimes cheese.
Thanks, Dianne! I'm hoping to try a real Maid Rite sandwich one of these days!
Hi Kevin! I'm a new fan of your content! After savoring your video, I was inspired to create a re-edit with some subtle enhancements, keeping your unique style and branding intact. I'd love for you to check it out and see if you like it!
🙂
Thanks, Carolyn!
We call them steamers!!
Love the name, Victoria! Thanks!
I call the utensil a “chopster”
Hi Lisa - that is the PERFECT name for that tool!
Closest Maid Rite to Detroit Area is Piqua Ohio.
8855 North County Road 25A
Near I-75 Exit 83 super station.
Thanks, trainships! Next time I'm heading south on I-75, I will be sure to stop!
You have to write on the board or it's not legal 🎉
Thanks!
You waste my time and interest showing almost endless crumbling the meat and stirring and stirring and stirring. Crumble once, stir twice and get on with it.
Thanks for watching!