Carnivore Waffle A.K.A Chicken Dough Recipe

#21

It’s just pork loin here and its sandwich is a thing too. Quite weird, I never would put bread into bread but each to their own! :wink: Still more sane than our pasta with potatoes…

(KM) #22

In the Midwest it’s a thing to serve a sandwich with a breaded pork tenderloin pounded extremely thin that’s enormously larger than the bun, because of course it is. :laughing: Sometimes the breaded cutlet even hangs over the sides of the plate, the bun looks like a small hat sitting on top of it. It’s basically a giant sheet of breadcrumbs.

(Peter - Don't Fear the Fat ) #23

Here in Europe we enjoy Escalope or Schnitzel …very similar, if not the same?

(KM) #24

Yes, except these can be up to a foot in diameter, the typical American love of competitive quantity over quality.

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(Peter - Don't Fear the Fat ) #25

hahaahha that not just just big … it’s really comical, If not a bit wasteful, unless your that beard guy that eats everything lol

(KM) #26

The cutlet itself is so thin it’s really not that much meat, it’s all the breading, and as you can see from the picture, the fact that people want to eat it as a sandwich so they’ll cut it up and then double the bread and toppings. This one is a bit extraordinary in size, but not out of the expected.

#27

Wow. We have normal sized ones, they are pounded but not to that extent! These huge things make some insanely bad ratios and macros. And I always disliked breaded meats. But even if I liked them, the right ratio is important. Why would one want to eat even more non-meat part?

(KM) #28

I’m not a big fan. Pork tenderloin can be dry and tasteless when it’s deep fried in all that breading, and not a lot of flavor.

I am inventing an origin story here. The Midwest is a region with a lot of German ancestry, and schnitzel would have been a thing here in earlier years. I am guessing that during lean times, farm wives started pounding the meat thinner and thinner, and using more crumbs, to make it stretch further. And then goofballs started having contests to see just How big they could make one cutlet.

#29

Normal pork loin, on the other hand is juicy and very very tasty, one of my favs :slight_smile: The slabs I buy are fatty enough too but the breaded slices are lean, hence I never was into them (and the breading. I can eat half a loaf of bread any time I fancy it - and allow this senseless action - but if I have meat, I don’t want bread on/with it).

You may have a point with that… And I still don’t understand doing this, makes zero sense to me. And I know how to spend as little money on food as possible without huge sacrifices. Even putting the breaded meat between breads is nicer than doing that crazy thing with it (and in my case, wouldn’t save much money compared to just eating pure meat but I know it’s abnormal not to get satiated by carbs, most people apparently aren’t like this but I am. or was, I am honestly not sure anymore BUT I still need my high protein).
If one can’t afford meat, eat some honest beans or something, I wouldn’t make my precious meat disappear under the oily bread! (Beans aren’t protein rich enough for me personally but for survival starvation, it would do for a while. At least it’s way tastier than some greasy meaty bread.)