So, if you read yesterday's post you saw I made homemade foccacia hamburger buns. They turned out great. And on them we had maidrites. I'm thinking many outside of Iowa or the Midwest have no idea what those are, as I have mentioned them to my non-Iowa friends before and they just stare at me having no idea what I'm talking about.
Does anyone remember the TV show Roseanne? Remember when her and her sister Jackie open up the "loose meat" sandwich shop? Well, basically that is what they are. Ground beef cooked down and eaten on hamburger buns. Now, I've seen a variety of ways it is cooked and/or seasoned...
- Ketchup and mustard
- Mixed with a can of Campbell's chicken gumbo soup
- salt, pepper, ketchup, brown sugar
- brown sugar, tomato sauce
In our house growing up they were always plain. Then we added what we wanted - ketchup, mustard, pickles, etc. We also grew up in a town that housed a Maid-Rite (the restaurant), yum! Today I usually add ketchup and mustard to the mix.
Also, you'll hear various names for these sandwiches - maidrites, taverns, loose meat sandwiches (how original, huh?), or sloppy joes. Although, I think technically a sloppy joe is one with a LOT more stuff in it....tomato sauce, peppers, onion, etc.
Have you had a maidrite?
Now, on to my chocolate fondue. We had people over to our house Saturday night and one of the desserts I made was almond flavored pound cake that we dipped in chocolate fondue. Well, guess what? I have this whole container of the fondue left over and I have no idea what to do with it. Ideas, please???Would you guess all this fondue is, is a container of milk chocolate fudge frosting and one 8 oz. container of sour cream? I know, that combo doesn't sound the best, but it makes for some really creamy chocolate. Try it!
Now, what do I do with the rest? And do you think it would freeze well?