Need help with Super Bowl food ideas...
Steve Dunne
Posts: 4,965
OK, so we have Indy vs. NO
New Orleans is easy...gumbo, jambalaya, cajun, etc
Indy? No clue. Never been there. What's Indianapolis known for foodwise?
New Orleans is easy...gumbo, jambalaya, cajun, etc
Indy? No clue. Never been there. What's Indianapolis known for foodwise?
I love to turn you on
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2008 Bonnaroo - 2009 Philly 2&3 - 2010 MSG 1&2
From ESPN:
By now, we all expect the customary Politician Super Bowl Food Swap Bet in conjunction with major sporting events like the Super Bowl. And with New Orleans and its plethora of delicious gumbos, jambalayas, king cakes and beignets in the mix, we figured we were in store for a pretty good exchange this year.
Until we remembered the Saints were playing Indianapolis. A city famous for its ... uh ... corn? It seems like the big wigs in Indy don’t know either, as their solution for what to bet ended up being … shrimp. Yes, we know Indianapolis is hundreds of miles from the closest ocean, but apparently the shrimp cocktail at Indianapolis steakhouse St. Elmo is the stuff of legend. Something to do with the horseradish.
While we concede the shrimp cocktail may be famous, and may even be delicious, we have to think the mayor could have found something more authentically Indianan to offer.
The internet seems to think breaded pork tenderloin sandwiches (apparently first made in Huntington, Ind. by a street vendor) and sugar cream pie (also known as Hoosier pie, the official state pie of Indiana) would be the Indianan Foods of Record. If the Indianapolis mayor does send them southward, may we suggest throwing in a workout DVD as well to negate the artery clogging that the names of both those foods suggests.
A more waistline-friendly option might be steamed crabs. True, they’re no more Indianapolis-y than shrimp. But they are Baltimorean. Very Baltimorean. And so are the Colts, who were the Baltimore Colts before they became the Indianapolis Colts in 1984. An argument against, of course, is that you’re stealing the Ravens’ thunder. But hey, they should have thought of that before they lost to the Colts in the playoffs.
But if it’s authentic Indianapolis fare you're after, there’s really no other choice than Wonder Bread. Not only was the lunchroom staple invented by the Taggert Baking Company (of Indianapolis!!), the name and logo comes from the “wonder” that worker Elmer Cline experienced when watching the International Balloon Race at Indianapolis Speedway. We suggest delivering the sliced loaf it in a brown lunch bag. Peanut butter and jelly optional.
Of course there’s always Hershey’s Bliss chocolate … a nod to the show “Good Morning, Miss Bliss” (also known as the precursor to “Saved By The Bell”) which was set at John F. Kennedy high school in Indianapolis. How about sending over an assortment of the chocolates, along with the show DVDs? Done and Done.
http://espn.go.com/blog/sportscenter/po ... y-has#more
put on a slow, dumb show for you
and crack you up
so you can put a blue ribbon on my brain
god I'm very, very frightening
and I'll overdo it'
creamy spinach dip in a home made bread bowl
So my wife bakes a large hearty loaf of bread
Cuts out all the bread leaving a thick husk of crust
Fill that with the dip and use what was pulled out to dip in to the bread bowl of goodness
Extra crackers make it even better - there is always more dip then bread removed from loaf
Marlie likes to add waterchestnuts - I'm not a fan but lots of folks like that way
Cheers
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2008 Bonnaroo - 2009 Philly 2&3 - 2010 MSG 1&2
http://recipes.robbiehaf.com/H/76.htm
Best on the web - check them out
http://www.youtube.com/user/cantkeepmehere
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2008 Bonnaroo - 2009 Philly 2&3 - 2010 MSG 1&2
put on a slow, dumb show for you
and crack you up
so you can put a blue ribbon on my brain
god I'm very, very frightening
and I'll overdo it'
Till there aint nothing left worth taking away from me.....
I think the entire state of Iowa would disagree about Pork Tenderloins being from Indy.
Truth is...Indy has nothing to add to the food game. Now, Indiana does have 1 of the best micro breweries in the world...though it's much closer to Chicago, barely in Indiana...3 Floyds.
So, find some 3 Floyds beer (good luck) and drink it with Nawlins food. Or skip Indy all together and get wasted on cheap beer/booze and flash everyone you see for $0.02 beads.
Not sure where it originated (according to this Huntington, Indiana), but people sure like eating pork tenderloin sandwiches in Indiana:
Breaded Pork Tenderloin
The Breaded Pork Tenderloin is big in Indiana and Iowa – big as in size and big as in popular. These sandwiches can sometimes be found in other parts of the Midwest, especially in Illinois, which is sandwiched between these two pork powerhouses, but there is no place that displays the level of devotion to this sandwich greater than Indiana and Iowa. It has been estimated that breaded pork tenderloin sandwiches are served in at least fifty percent of Indiana restaurants. This sandwich is also listed on many menus in Iowa. In Indiana and Iowa, customers will ask for a tenderloin sandwich assuming it is breaded and that it is pork (an assumption that can lead to disappointment when traveling out of pork country). People in both states take pride in their prized sandwich and are politely dismissive of other state’s claims of pork prowess. Where is the true home of the Breaded Pork tenderloin Sandwich? It is really too close to call – this sandwich belongs to both Hawkeyes and Hoosiers.
Many experts place the birthplace of the pork tenderloin sandwich in Huntington, Indiana and credit Nicholas Freinstein as the founding father of this heartland creation. He opened a restaurant, Nick’s Kitchen in 1908 after years of peddling his sandwiches on the street. Legend has it that his brother Jake, having lost function of his hands to frostbite after an unfortunate wintertime carriage accident, used the stumps of his forearms to tenderize the pork. Today, pork tenderloin purveyors have found alternate means to tenderize the meat but it is still as good.
The basic breaded pork tenderloin sandwich is generally starts a large cut of pork loin. The meat is tenderized until it is the desired thickness, usually 1/4 inch thick but sometimes up to a 1/2 inch. The breading is customarily a simple mix of water, flour, salt, and pepper. Some places will add cornmeal or another special ingredient but the standard is to keep it simple. The sandwich is typically fried or deep-fried. The tenderloin is always significantly bigger than the bun which is typically a hamburger bun or sometimes a Kaiser roll. The condiments of choice are basic – usually pickles, often onions, and occasionally lettuce. In Indiana – expect mustard and/or mayonnaise while in Iowa it is most often mustard and/or ketchup. What a difference a few hundred miles can make. The sandwich is always a meal and taking some to go will have no negative effect on ones reputations with the locals.
Jim Ellison
http://midnightsnack.wordpress.com/icon ... enderloin/
put on a slow, dumb show for you
and crack you up
so you can put a blue ribbon on my brain
god I'm very, very frightening
and I'll overdo it'
Thanks for the ideas...and Champ I swear I didn't see that article on espn...freaky coincidence.
The ONLY thing better than a glass of beer is tea with Miss McGill
A protuberance of flesh above the waistband of a tight pair of trousers
hahahahahahahaha nice one!
YES!!!!!!!!!!!!!!!!
Now THAT'S what I'm looking for!!!!!!!!!!!!
Nuthin' like some malt liquor to wash down some gumbo!
works every time
I can only think of this guy as Lando from The Empire Strikes Back. "Colt 45...The first choice of Cloud City."
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special brownies
So put the sausages on the grill make some german potato salad and get a big pot of red beans and rice going from New Orleans with some grilled shrimp to top it off.
I think I'm making my famous fall off the bone pork loin ribs. No theme for me-
maybe a layered taco dip that disappears real fast.