Date: Mon, 6 Mar 1995 10:34:42 -0500
From: "Jerry (NMN) Miller" miller[AT SYMBOL GOES HERE]NEWTON.FRANKLINCOLL.EDU
Subject: Re: Iowa dialects and loose meat
While we're on the subject of loose meats and loose cannons (or canons), I'm curious about
the geographical distribution of what we here in Indiana refer to as a "breaded tenderloin"
sandwich. Outside of Indiana, I have rarely found it designated that way--I spent most of my
six years living in West Virginia (in the early '60s) thinking you couldn't get them there,
only to discover that they were called "pork fritters" there!
Where, I wonder, is the geographical boundary line between breaded tenderloins and pork
fritters. Are there still other names for this wonderful sandwich, which, in Indiana, can
often cover an entire, full-sized plate (add a little ketchup, a few pickles, and you are in,
shall we say, "hog heaven."
franklin college (ind.)