Burgers, Dogs, & Pizza, Oh My!

Archive for the ‘Sandwiches’ Category

Food Club Brand Spanish Olives Review

It’s hard to explain this company, you practically need to use Ancestry dot com to understand the hierarchy, but I’ll give it a shot.

—Food Club is one of dozens of brands of a privately held Chicago company called Topco Associates LLC.

–Topco is a co-op. That is, it is owned by its “members.”

–It’s membership is comprised of grocery store companies and grocery distributing companies co-ops, which in turn, are owned by their member grocery store chains.

Topco started in 1944 as a way of establishing a reliable pipeline of grocery goods to stores, after the shortages left by the war. They have since grown to have hundreds of brand names, all across the grocery segment, fresh and frozen foods, jars and boxes, baby stuff, healthy stuff, with a brands you are familiar with including Food Club, Sure FIne, East, Buckley Farms, Papa Enzos, Cape Covelle. They also have a “Premium” line, a “health and wellness line” and a “Basics” line where the products mostly are labeled “Valu Time.”

Remember when “generics” first hit the grocery stores? White packaging, black block letters – “OAT CEREAL” and such.  Today “generics” (store brands, really) make up a huge percent of a store’s inventory and are very often made by the largest manufacturers in the country, the ones that make the brand names you trust.  ALDI stores is a master of this segment, having products made to their specifications by major processors, and putting a brand name label of their own on the product.  I’ve reviewed a ton of Aldi products on this site.

All these types of products are generally considerbly less money than the brand names, and are on the shelf right next to the majors so you can compare. Yeah, I don’t get why Oreos would want fake ones right next to them on the shelf, but it is what it is.

IN ANY CASE, today it’s about Food Club brands Spanish Olives with Diced Pimento and “Olive tree.” Now that last item is intriguing, you have to admit, it’s going to be the perfect coat rack companion to my pizza box “doll house tables.”

These are Manzanillo olives from Spain. Processors pick at different times in the season depending on the size they desire, these are early, the smallest.  I’m an olive snob.  I’m always eating them and once a year, I cure them myself at home, purchasing raw olives and going through the painstaking and lengthy process to cure them naturally (in a brine).

Large olive producers can afford to wait around, so the natural bitterness of the fruit is removed from the olive with a lye bath. Yes, lye.

As far the Food Club product? Whatever process they’ve used has caused the fruit to be too soft.  The brine is fine, and these would be ok to finely dice and use in whatever recipe you use diced olives in, but they aren’t fun to snack on.

The upside? They were only 99 cents.  Probably less than half the price of competitive brands.

So there you have it. Yes, I did dice them.  Put them on an Italian hoagie (sub, grinder, torpedo, hero, poorboy, poboy)  where they worked just fine.

Food Club Brand Spanish Olives Review

Food Club Brand Spanish Olives Review

Topco Associates

Can’t say who thought of this concept, but naturally the “Mushroom Council” is excited about it.

The idea is to use finely diced mushrooms and seasonings as an extender for beef with a two-fold goal: to make hamburgers juicier and more flavorful, and also to do a bit for the environment – if we’re using less resources for beef, that’s supposed to be a good thing.

Seems like the suggested percentage is ‘shrooms in the 25-30% range.

Boldy going where no chain has gone before, the people at Sonic jumped on this, and are currently offering two different LTO blended burgers which they call “Slingers.”  Bigger than a slider, not as big as a “regular” burger (tho I have strongly suggested they get with that!).

The “Classic” is cheese, lettuce, tomato and mayo. An upgrade gives you bacon/cheese without the produce. $1.99 and $2.49, respectively.

An affinity for mushrooms came to me quite late in life. I could possibly be a little shy about some of them still.  But I was committed to diving into this for the sake of you, dear reader.

Glad I did. They ARE tastier. They ARE juicier. You can’t see or ‘taste’ anything mushroomy. At least I couldn’t.

I did enjoy them. I would prefer them over most fast food standard burgers. Nice brioche bun, as well. Soft but sturdy, how we like ’em!

So that’s that.  Sonic menu. All items available all day.  (I like their breakfast “toasters” too, and I’ll always go out of my way for tots over fries).

“Classic”

Bacon Cheese Edition

Sonic Drive In “Slingers” Review

Sonic Drive In “Slingers” Review

I write a lot about ham, it seems.  Because I love it.

I love premium hams and have driven background all over the country in search of small processors, and been very successful in Virginia, Tennessee, the Carolinas, and Missouri. I have quite a few reviews of very expensive ham, as well as very cheap “ham.”

Today we’re talking about the latter, Great Value (WalMart brand) Smoked Ham lunchmeat.  I’ve always called this type of meat “pressed, chopped, and formed,” but that’s really the wrong order. Earlier advertisements for this segment label it “chopped pressed and cooked” and that’s more apt, isn’t it?

Bits of pork, seasonings, a saline solution and artificial smoke are combined to make a “loaf” which is thin sliced and packaged.

This product is made for WalMart by an old Chicago area meat processor, Carl Buddig. I have pix of their factory below, and also of their own packaging for similar product, which you will surely recognize. Incidentally, Buddig makes some of the best hot dogs on the planet, in natural casings, the brand is “Old Wisconsin,” which are a pork and beef blend.  Buddig is privately held, and still run by the founder’s family members.

Bottom line, this type of “ham” really has no taste or texture to me. I’ve always thought the only differences in the contents of the Buddig packages below was color. I had a lot of that stuff for school lunches a million years ago. Take a bite, no clue what is was. Lift the bread? Brown, roast beef, pink, ham, white, turkey.

Here’s the thing. The Great Value is $2.50 for 9 ounces. That’s anywhere from $2-$4 less than big brand names for the same amount, and basically the same product, unless you’re getting into the high-end, slice at the deli counter kinda thing. And there aren’t many of those that are worth the additional cost. IMHO.

Smoked ham slices

Buddig Brand Packaging

Old Time Buddig Package

Buddig Factory, 25 miles south of downtown Chicago

Great Value Smoked Ham Lunchmeat Review

Great Value Smoked Ham Lunchmeat Review

I’ve written a lot about Chicago’s Italian Beef sandwich. The easiest way to explain it to those not familiar is to say it’s a highly seasoned French Dip, but the “Dip” part is not on the side but involves dunking the entire sandwich in au jus (only if desired).  You can read my explanation of the origin if you like.

There are myriad restaurants that sell these marvels, many supplied by Chicago’s Vienna Beef Company, some shops that make their own. Used to be another big supplier, Scala, but I don’t see their product anymore, so don’t know if they are around or not. Devanco is another one, each of these probably does private label as well, and there are undoubtedly a number I don’t know about.

Many of these companies package for retail sale, you can find them at Chicago area grocery stores. I’ve tried and written about a lot of them, including Vienna and Mike Ditka’s for instance.

Enter Buona Beef, a mini-chain of Chicagoland restaurants specializing in Chicago foods – Beef, hot dogs, burgers, pizza.  I visited one for the first time a few weeks ago, and it’s quality, good food, efficient (counter) service.  They are supplied by a commissary/factory that they own, and they are also in the private label business, but lately, I’m seeing product in the stores under their own label. Italian Beef, Meatballs, and a couple other things in their line.

The product comes frozen solid in different weights. It is priced competitively, (but I think they are all too high, actually, I’d buy more if it cost less). I can tell you from experience (and the instructions on the package)  THAW FIRST. On an analog basis!  (Meaning in the frig overnight or on the counter for a few hours – not in the microwave!).  Then eat on a very gentle basis in a saucepan, select your bun/rol (in Chicago, Turano’s seems to be the preference).

Tong the meat into the bun if you want it “dry,”  add some jus to the bun if you want it “wet” or dunk the entire bun in jus for “wet.” Chicagoans often have the sandwich dressed with “giardiniera” a mixture of finely diced pickled vegetables, which can be hot or mild.  Melted mozzarella on top? That’s called a “cheezy beef.”  Wanna feel like a real insider?  Ask for a “Combo” which is an Italian Beef sandwich with an Italian sausage nestled in the beef (pictured).

Buona’s grocery product is good, very flavorful, nice slices of pure muscle beef, not a chopped, pressed, formed product like some companies. The ingredients list (pictured below) is straightforward and free of additives.  Up to this point in my life, as far as grocery store Italian Beef goes, Ditka’s was my favorite.  But now it’s a tie. So I’ll buy by price from here on out.

Haven’t tried Buona’s meatballs, will get around to that soon, I hope.  Buona does ship product, if you have a craving.

Buona Ingredient List

Into the pan, prior to heating

Italian Beef “Combo” “Dry”

Buona Beef Grocery Review

Buona Beef Grocery Review

I have reviewed quite a few products found at Aldi, a global grocery retailer that focuses on value-priced items.

They are able to achieve lower costs by largely staying away from big brand names, and instead, creating their own brands and contracting the manufacture and packaging of them to quality co-packers and producers.

This product is typically used for sandwiches and similar purposes and is thin-sliced in equally sized rectangles. It achieves this quality being sliced off a “loaf” of ham, which is created from mechanically separated pork parts, water and spices. An image of the ingredients appears below.

For this time, Aldi has turned to the ham manufacturing expertise of Plumrose, USA, a division of Europe’s largest pork processor, Denmark’s Danish Crown Company. In the U.S., both for it’s own label and other outlets, Plumrose produces bacon, ham, deli counter and canned meat items.

Last year, Plumrose USA was purchased by Brazilian food giant, JBS, the largest meat processor in the world, with 150 plants and 200,000 employees.  JBS owns several brands you are familiar with, including Swift & Company, which in turn has a couple dozen pork and beef brands,  and Pilgrim’s Pride Chickens. These hams are made at the Plumrose plant in Booneville, MS, 100 miles southeast of Memphis, TN.

Back to the subject.  This type of ham is created on a basis similar as to seen in this video:  trimmed pork is marinated, further chopped, pressed in to a shape for market, and then smoked.

The result is a flavorful ham product, and Aldi’s is as good as any lunch meat style ham, and of course, priced much less than big brands.  Structural integrity of texture is important to me, that it closely resembles the mastication experience of whole muscle meat, and this comes close enough.

Plumrose Mississippi Plant

I rarely go out for Mexican food; exception would be if I’m deep in an area of a big city with a heavy Mexican population. Traveling the world, you get spoiled on “authentic” cuisine and disappointed about the Americanized version of same. At least I do.  Same after I lived in China.  Never been in a P.F. Changs, Chipotle, or Panda Express.

All that being said, I am a gracious sorta fella. so I will go out with a friend who is dead set on a certain location. In this instance, a tiny little restaurant on an out of the way street in Algonquin, IL, a NW suburb of Chicago. The Buena Vista (good view, I imagine because it faces the local river), has a rather lenghty menu (below) for a smallish place and nightly food or drink specials, some that are quite enticing (they advertise them in their store window. Or I suppose you could call).

So we went, ate very inexpensively, enjoyed it immensely. One of my personal criteria for Americanized Mexican restaurants is the refried beans. Cooked from scratch or from a can? These definitely pass the test. I could make a meal out of beans alone.

I had a two soft taco plate, with beef. The usual other taco and burriot innars are available, as are the more traditional ones you rarely see in the Americanized places (like tongue).

It’s good. And I appreciate how hard of work it is to own/run a small independent restaurant. So if you’re in the mood, check them out.  In the summer, get it to go and sit at the riverside benches across the street and ogle the beautiful people floating by.

Soft taco plate

Click to enlarge

Click to enlarge

Buena Vista Restaurant Review
Buena Vista Restaurant Review

About thirty years ago, Chicagoan Joe Buonavolanto Senior had a notion to open a restaurant serving Chicago specialties – Italian beef and sausages, hot dogs, ribs, sandwiches and pizza.

He took a 2nd mortgage out on his house to finance it, and did some of the initial construction with his own hands.

Today, the third generation is overseeing a company with nearly 20 Buona Beef restaurants, several full-service restaurants, two catering facilities, and a custom food manufacturer,  Authentic Brands, which makes a line of products that includes Italian beef and sausages for their own restaurants and private label, meatballs, sauces and other products.

Italian beef is a Chicago thing, lots of stories on the origin, but the main one seems to be families made the dish for weddings and reunions, it was a way of extending a little food for a large crowd.  A beef roast is marinated, slow cooked, and then simmered in its own sauce, thinly sliced and put on an Italian roll. Hot or sweet peppers are added as a personal preference.

Old hands know to order their Italian beef dry, wet or dipped, which are references to how wet you want the bun to end up from the beef’s gravy.  You can order your beef as one of three different sizes (5,7, or 10 inch) – call for a “combo” and they’ll nestle a hot Italian sausage right there on a bed of beef.  Getting fancy?  Have some mozz melted on top. In a no bread mood? Order it by the bowl, instead of as a sandwich. It’s allowed!

So wandering into one of their Buona’s newer locations, in Algonquin, IL, I ambled up to the counter and ordered my beef wet, with a side of house-made parmesan chips. The beef was ultra flavorful and tender, the chips ultra flavorful and crispy. Dinner hour on a weeknight and the joint was jammed as was the drive-through.

I have no idea how many places there are in Chicago that serve Italian beef – a thousand or more? Each claiming theirs is the best recipe. Count Buona’s claim as deserved.  I’ll be back.

Buona is set up to do party, office, or family catering and you can even place your catering orders online.  Find the nearest location of a restaurant, groceries where the products is available or order online at the restaurant’s website.

Italian Beef w/ Cheese

House-made Parmesan chips

 

Buona Beef Restaurants Review

Buona Beef Restaurants Review

The “pork tenderloin” is a sandwich unique to Iowa……and also Indiana.  Go figure.  You take a boneless pork chop, hammer it thin-like with a mallet, dip it in batter, serve it on a hamburger bun one-tenth the size of the meat.

Restaurants vary the batter recipes and seasonings. The “trick” seems to be to get it thin enough to suit the gimmick, but still have it retain juicy pork goodness.

The Iowa Pork Council publishes a list annually of the 10 or so “best” in the state, and if you want to hit them all, they make a map of the “Tenderloin Trail.“

I set out with the best of intentions, to hit at least half of the establishments, at least those in the Eastern half of Iowa, but I got distracted by other things and only hit two.

T.C.’s Point After, in historical DeWitt, IA (on the Lincoln Highway) is one of the legends, for flavor, not for girth. Walked in at noon on a weekend and there were only a couple other customers, even tho this is one of the few full-service bar/eateries in this burg. And the loin? It was delicious.

I was delighted that it was my first stop, but disappointed too, as the rest of the trip would be measured against this sandwich. Sadly, after 40 years of operation, I heard this week (2/1/18) that TC’s just closed. Hopefully someone will buy and reopen it. I would go back.

My second stop was the legendary Hamburg Inn 2, Iowa City, which is NOT on the tenderloin list. I went to please an old Iowa alum, as most students have passed thru this eatery since it opened in 1948. Sadly, the original location, near campus, was closed for remodeling, so I was forced to check out the new location on the east side of town, which is a small cafe attached to a gas station/c-store. Still a student hangout tho.

If you come for a “legendary” burger, be prepared to lay out some cash, as a plain burger will cost you over $10, and a hot dog over $6!  Kinda spendy for students, but then when I was in college a picture of beer was $2.50 and a pizza was $4. So there you go.  Even tho the Hamburg Inn is not on the tenderloin list, I went for one anyway, with eggs, as it was breakfast time.

It was a disappointment, cause I’d bet money it wasn’t made in-house, but came prepared from a supplier somewhere. I was able to ascertain that their regular pork chops come from Ruizicki’s Meats, a small processor up the road in Solon, IA.  Of course, I had to run up there and check out their stuff, and yes, I dropped some dough.

It was at this point I got distracted from the tenderloin trail, and a lightbulb went off (“hey, why not check out small town meat processors in search of excellent sausage)?”

So I did.  I hit Washington, Kalona, Wellman and Riverside. In a store in store in Kalona, which had general merch but also a lot of locally produced food stuffs, including a bit in a freezer, I inquired after the legendary “Kalona Whole Hog Sausage” which I had the pleasure of consuming some years early on an Iowa hog far. The proprietor’s eyes glazed over, he knew what I was talking about, and told me that every year the local fire department put on a sausage feed which featured this legendary tubular nutritional delivery vehicle, but no, he didn’t carry it, nor did he know where to get it

Like in most small towns in America, he did want to be helpful and suggested I talk to the fire chief, as he was in charge of the annual fete. I was told he would be in the hardware story kitty-corner. So I ambled across the street.

The fire chief was out doing what fire chiefs to, but the clerk steered me to the source, Bud’s Custom Meats, in the next town of Riverside, IA. Apparently Bud’s is known far and wide for their beef jerky, but they have freezers full of every kind of pork cut a hog eater like me would desire. If you don’t know, Riverside, IA is famous because in the future, it will be the birthplace of Captain James T. Kirk of the starship Enterprise. No, not kidding. They celebrate it, too.

I loaded up on sausages, some ham, and “Iowa Chops,” two inch thick bone-in pork chops. If you’ve never had them…well….bucket list, really.

It was at that point I had to go north, I was due in New Glarus, WI, “The Switzerland of America,” one of my favorite places.

I’d like to complete the Tenderloin Trail, all in one shot. Maybe someday.  Resources, you know.

I goofed around with making tenderloins at home this week, admittedly using a couple of “cheats.”  You can read about that adventure by scrolling down or jump!.

TCs Tenderloin

Hamburg Inn Tenderloin Breakfast

Pork “tenderloins” are an Iowa thing.  And Indiana thing.  We’ll leave it at that.  It’s a boneless pork chop, hammered with a mallet to make it larger and thinner, dipped in batter and deep-fried, served on a hamburger bun about 1/10th the size of the ‘loin. You might also call it wienerschnitzel, of a sort. Or how about “chicken fried pork?”

So I had been out driving around Iowa and Indiana in search of great tenderloin, and it’s so important to the state, that the Iowa Pork Council has come up with the “Tenderloin Trail” so you can hit a dozen of the best the state has to offer.

I have written up the Iowa one as of yet, they were all pretty good. Soon.  In Indiana, I stopped at (and have reviewed) the Oasis Diner, and Ray’s Drive In.  They were both superb.

What sets one ‘loin apart from another is getting it thin enough, but still retaining the juiciness of the pork.  The batter. The seasoning. Length of time in the hot oil bath. These are all important.

When I set out to try it at home, I had some cheats, some shortcuts.  First off, I didn’t purchase pork chops, I bought pork “cube steaks” which were half the price of chops this week and would work just as well.

I purchased two different dry fry mixes, both Louisiana products,  Zatarain’s Seasoned Fish Fry (which I use a lot) and Louisiana Fish Fry Products Chicken Fry.

The latter suggests you mix a bit of it with 1/2 cup of water, dip your meat, and then completely cover it with more mix before frying.  I also improvised a bit with the Zat’s, in that I dunked, then dipped in egg wash, and dunked again. This would give the breading a little more depth, thickness.

Then into oil.  How long? Til they’re done!  LOL  (Not long).

On the surface, they appeared about the same when done. I plated them with some sausage gravy and a piece of Texas toast.

I liked the Zatarain’s better, simply because I’m a long time consumer and I like the pre-seasoning in it. Not a fair comparison, but it also had a bulkier breading because of the egg dip.

But I’d buy both again. There must be dozens of these kind of mixes in the grocery. You can also order both brands (and others) online from Cajun Grocer, a Louisiana company I have purchased seafood and other goodies many times.

Zatarain’s was a family owned business for decades, now it’s owned by seasoning giant McCormick and Schmidt (New Orleans area plant (pictured below) . Louisiana Fish Fry is still family owned, based in Baton Rouge. (pictured below)

Zatarain’s

Louisiana Fish Fry

Louisiana Fish Fry Baton Rouge

New Orleans area Zatarains plant

Pork Tenderloin Recipe

Pork Tenderloin Recipe

Exterior

1870 was the year Herman Berghoff immigrated from German. He worked on plantations and at other jobs before opening his own brewery in Indiana. When the World’s Fair in Chicago came along in 1893, Berghoff set up a booth to sell his beer to fair patrons.

He met with such success, he figured he better have an outlet in Chicago, and thus the Berghoff opened in 1898.

1870, when Herman Berghoff immigrated from Germany to America. After stints working on cotton and sugar cane plantations—and even time spent performing at Buffalo Bill’s Wild West Show—Herman opened his own brewery in Indiana.

When the World’s Fair came to Chicago in 1893, Herman Berghoff set up a stand in the Midway Plaisance and sold his beers to people entering and exiting the fair. His success at the fair prompted him to consider a more permanent place to sell his beer in Chicago. Thus, The Berghoff opened doors in 1898.

He survived prohibition by expanding the food offerings beyond sandwiches, and brewing and selling sodas and near beer. To this day, the Berghoff brews some of the finest root beer you’ll find anywhere.

The restaurant holds Chicago liquor license #1. Today, there is the full service restaurant, a bar with small bites, and a fast service cafe opening M-F lunch. One of the quirks of the Berghoff is it was strictly “men only” until 1969, when Gloria Steinham and some women friends walked in and demanded to be served at the bar.

That was that.

Renowned for authentic German cuisine, the menu also offers some American favorites, and most everything served is crafted in-house, including some of the best rye bread you’ll ever experience.

I went for the fresh cut, lean corned beef sandwich, which came with chips and a pickle. And of course, a root beer.

If you’re in downtown Chicago, be sure to make this one of your stops.

Regular Menu
Cafe Menu
Bar Menu 

Corned beef on house-baked rye

House-made chips

Back in the day menu

Berghoff Restaurant and Bar Review

Berghoff Restaurant and Bar Review