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Post by HighCotton on Feb 8, 2018 21:01:04 GMT -5
After all these decades, I finally stepped foot into The Slippery Noodle, downtown Indy. Lunch today with a customer and I ordered up their pork tenderloin, loaded with the works. One of the best I've ever had! And the surroundings were cool too. The place was packed for lunch. Kind of cool eating in an old building that still sports slugs in the wall from the Dillinger gang and a little target practice back in the day!!!
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Post by Russ Koon on Feb 13, 2018 11:27:11 GMT -5
Darn it, HCG! Been trying NOT to think about tenderloins now for almost a week!
We do have a good place to go for them, only about two miles away, so I'll probably give in to the craving and head for Charlie's Drive-in very soon. Last time we were in there, they still made them the way they did 50+ years ago. I had oredred tenderloins at a couple places in the last few years that seemed to think they should be made with almost paper-thin pork and fried until crispy as a large potato chip. I don't eat out enough to know if that's the new fashion or if I simply got unlucky. I liked 'em much better when they still had some meat in the middle, and were just fried golden brown, not "extra crispy".
Charlie's was restored to it's original decor some years back (didn't have to change that much, they had pretty much stayed the same). If I can hold out long enough, that might be our 53rd anniversary destination. It was where we went after the movie on our first date. A night on the town isn't what it used to be, now that we're septuagenarians! 8^)
Or, on second thought, maybe it would be best if it's as close to being the same thing as it can be....
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Post by jman46151 on Feb 13, 2018 12:59:42 GMT -5
Darn it, HCG! Been trying NOT to think about tenderloins now for almost a week! We do have a good place to go for them, only about two miles away, so I'll probably give in to the craving and head for Charlie's Drive-in very soon. Last time we were in there, they still made them the way they did 50+ years ago. I had oredred tenderloins at a couple places in the last few years that seemed to think they should be made with almost paper-thin pork and fried until crispy as a large potato chip. I don't eat out enough to know if that's the new fashion or if I simply got unlucky. I liked 'em much better when they still had some meat in the middle, and were just fried golden brown, not "extra crispy". Charlie's was restored to it's original decor some years back (didn't have to change that much, they had pretty much stayed the same). If I can hold out long enough, that might be our 53rd anniversary destination. It was where we went after the movie on our first date. A night on the town isn't what it used to be, now that we're septuagenarians! 8^) Or, on second thought, maybe it would be best if it's as close to being the same thing as it can be.... You have to ask if they are hand-pounded and prepared fresh. I used to work at a place that had the other kind and they sucked! |
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Post by Russ Koon on Feb 13, 2018 13:07:02 GMT -5
Thanks, jman, I'll keep that in mind. Kid of tought it was some strange new trend in the preparation, but more likely the availability of some pre-cooked heat-en-and-eat-em's would be a better explanation. Had wondered the same thing about fish after getting some undersized and overcooked minnows in a couple places.
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Post by steiny on Feb 13, 2018 13:16:03 GMT -5
If you ever get to Winamac, IN there is a downtown bar called One Eyed Jacks. They have about the best and biggest breaded tenderloin I've seen in a long time.
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Post by HighCotton on Feb 13, 2018 14:01:14 GMT -5
Darn it, HCG! Been trying NOT to think about tenderloins now for almost a week! We do have a good place to go for them, only about two miles away, so I'll probably give in to the craving and head for Charlie's Drive-in very soon. Last time we were in there, they still made them the way they did 50+ years ago. I had oredred tenderloins at a couple places in the last few years that seemed to think they should be made with almost paper-thin pork and fried until crispy as a large potato chip. I don't eat out enough to know if that's the new fashion or if I simply got unlucky. I liked 'em much better when they still had some meat in the middle, and were just fried golden brown, not "extra crispy". Charlie's was restored to it's original decor some years back (didn't have to change that much, they had pretty much stayed the same). If I can hold out long enough, that might be our 53rd anniversary destination. It was where we went after the movie on our first date. A night on the town isn't what it used to be, now that we're septuagenarians! 8^) Or, on second thought, maybe it would be best if it's as close to being the same thing as it can be.... Well, Russ...here's a little more "food for thought!"  I ate there again this week and the porker was just as good! I've had bigger tenderloins but this one is how I like it. Breading is not overwhelming and the pork is at least 1/2" thick! Pic does not probably do justice. Got a pile of onions, tomatoes, and mustard under that lettuce! |
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Post by Russ Koon on Feb 13, 2018 22:21:50 GMT -5
Wow! That sure does look like a winner, HCG. Glad to hear that they're still making them the right way in the better places. Don't expect we'll make it up to the SN this time, but maybe next time we're coming to Indy to meet up with the kids.
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Post by Russ Koon on Oct 9, 2021 11:11:13 GMT -5
Hey HCG, found another local contender for best available pork tenderloins! I think these are a fairly recent addition to the menu at our Martinsville Sergeant Peppers Chicken place. Hadn't been there since before the pandemic, but was looking for more options yesterday and checked them online, and was pretty much hooked by the menu pic.
The menu also included a description of the size being "big enough that you'll want to share".
Being a bit skeptical of both the pics and words in most menus online, I added two orders of their fried potatoes to the drive-up order.
I should have trusted them more. The tenderloins were much bigger and better than expected, and both the wife and I were fully satisfied.
The fried potatoes there are sort of an acquired taste thing. They're sliced almost as thin as potato chips and are very well done and maybe a bit salty for the average customer, but are a hit with their longtime customers who prefer that style. The tenderloin was done the way we remembered them, big, thick, and tasty, with ample accompanying extras offered.
Only thing I'd do differently on my next order would be to call it in ahead of time as the drive-up service there isn't well situated for the customer to pull aside and wait for an order that takes a while, and these took about 15 minutes. And I'd skip the side order of potatoes, because both the wife and I were both fuller than either of us should have been when we finished. The root beer floats in frosted mugs I fixed to accompany the meal added to the overstuffing, of course, but seemed to be the perfect thing to go with it. Kinda took us both back a few years.
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Post by parrothead on Oct 10, 2021 6:09:41 GMT -5
I know Knaw Bone tenderloin use to be the states best. In magazines and on travel and cooking shows. I have not been that way in long time. Might need to after deer season
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Post by parson on Oct 10, 2021 7:14:33 GMT -5
Love me some tenderloin samiches!
Here in New Castle the Park restaurant has a petty decent one. They also serve up a mountainous pile of good onion rings.
Last couple of years, we've been buying pork loins and pounding out our own. At the risk of sounding less than humble, they are pretty tasty!!
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Post by parrothead on Oct 10, 2021 7:48:11 GMT -5
Since we are talking food anyone tried a Charlies Philly Cheese restaurant. We just had one open at the truck stop where the restaurant use to be before it burned. Menu looks good including the real lemonades
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Post by HighCotton on Oct 10, 2021 8:08:34 GMT -5
I know Knaw Bone tenderloin use to be the states best. In magazines and on travel and cooking shows. I have not been that way in long time. Might need to after deer season I hit the Gnaw Bone joint last Fall and I’d agree, worthy of being one of the best! It is an interesting little joint, as this article says, grab your grub and head back to a vacant looking old storage room complete with a few tables and folding chairs and chow down! |
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Post by whitetaildave24 on Oct 10, 2021 9:30:44 GMT -5
I know Knaw Bone tenderloin use to be the states best. In magazines and on travel and cooking shows. I have not been that way in long time. Might need to after deer season I hit the Gnaw Bone joint last Fall and I’d agree, worthy of being one of the best! It is an interesting little joint, as this article says, grab your grub and head back to a vacant looking old storage room complete with a few tables and folding chairs and chow down! Sad thing is I’ve lived near that place for a long time and have never had one and I love a good tenderloin. Gonna have to go soon now. |
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Post by genesis273 on Oct 10, 2021 9:31:15 GMT -5
Not sure this is even relevant to this thread but, all this food talk down that way has me craving Grey's Cafe in Mooresville!
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Post by freedomhunter on Oct 10, 2021 13:51:21 GMT -5
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Post by parrothead on Oct 10, 2021 14:23:06 GMT -5
Dont go to knaw bone until the Nashville crowd leaves
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Post by HighCotton on Mar 25, 2022 14:03:24 GMT -5
Not Slippery Noodle but some guys from the Gatorade plant turned me on to one of their favorite hangouts so we hit them up for a tenderloin at lunch today. Heavy's Bar & Grill in Camby. Twas introduce to the owner Kyle who also informed me that are quickly becoming "famous" for their Friday night prime rib! Definitely did not disappoint:  |
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Post by treetop on Mar 25, 2022 15:14:06 GMT -5
Not Slippery Noodle but some guys from the Gatorade plant turned me on to one of their favorite hangouts so we hit them up for a tenderloin at lunch today. Heavy's Bar & Grill in Camby. Twas introduce to the owner Kyle who also informed me that are quickly becoming "famous" for their Friday night prime rib! Definitely did not disappoint: Man that looks good all the bars and restaurants around here make them like you said paper thin might as well have a breading sandwich that’s about what it is |
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Post by freedomhunter on Mar 25, 2022 16:11:09 GMT -5
Looks good thanks for the heads up. Hard to find a thick tenderloin. They allow smoking I think fyi just like whits inn near me
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Post by greghopper on Mar 25, 2022 16:28:42 GMT -5
Looks good thanks for the heads up. Hard to find a thick tenderloin. They allow smoking I think fyi just like whits inn near me Inside smoking? Thought that was against the law in public places in Indiana🤔 |
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