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Post by Blue Star on Jan 29, 2015 12:08:03 GMT -6
MnM, I went there ever since they opened around 83 or so, the owner was a customer of mine, back then. The last time I was there, the daughter of the owner (the previous owners friend)said he would be retiring & she couldn't buy it. I ate @ the Brite Spot a few months ago & they were busy @ lunch-time. Great food too!
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Post by Blue Star on Jan 30, 2015 9:37:21 GMT -6
Even with an Oogies coffee mug that I bought when they were going out of business........their tenderlions were paper thin. The root beer was to die for. JMHO. They were not only thin, but many aren't made from the tenderLOIN. They were diff. cuts, w a lot of gristle in them. The REAL loin pounded & breaded by Chef Tom were by far the best.
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Post by dumdave on Jan 30, 2015 11:05:27 GMT -6
I finally gave up and my mother gave me instructions on how to make my own tenderlion sandwiches from scratch. Tennagers in Dallas suburbia would line up outside my door for this exotic dish from the mid-west. Mine are/were the best. Now days, my favorite is Carol's from the Broadway Tap on Tuesdays.
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Post by dumdave on Jan 30, 2015 11:08:39 GMT -6
Don't I remember the Brite Spot as more of a drive in/cafe kind of place way back in the 60's/70's. Then they built the current place as kind of a family restaurant. It reminded me a little more of an old style Steak and Shake back in the day. Curb service and dine in. My favorite is their 2-2-2. Two eggs cooked any way, two pieces of meat and two pankakes. GREAT!
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Post by Blue Star on Jan 30, 2015 11:30:42 GMT -6
Sorry y'all, but none of those store bought ones were as good as Mom's. Not pounded down much, maybe 3/8-1/2" thick. She usually got them from Tony's. Dipped in egg and flour(maybe some corn meal too, dunno) and fried in butter. Sometimes my sister makes them for us at family gatherings, we all enjoy them and it's a reminder of growing up. Many are home-made @ the business's, not store bought. I know that Chef Toms was, I watched him make them several times & saw the loin he used. Smittys, in Leonore, McKenzies etc... DD, I'm sure Braodways are too aren't they? Others use Polancics, but they are made in Ottawa, just frozen to keep them good, including shipping all over the country for those who miss them. BTW, I've made them too. and yes, there's cornmeal in them too.
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Post by dumdave on Jan 30, 2015 11:33:59 GMT -6
My guess is that the Tap uses Polancics. They do a whale of a business on Tuesdays. Eat in or carry out. Carol's homemade slaw is to die for.
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