Hoosier Cabinet Tour
This is a tour of my Hoosier-style cabinet -- a solidly-made kitchen workhorse that has stood in this kitchen and been used daily since at least 1933. The age and maker are unknown -- I'm hoping some viewer can provide those details. This video shows design and construction details and some background research.
Also see: Hoosier Cabinet, a historical perspective
Original catalogs from Coppes Bros. & Zook, Napanee, Indiana can be found at:
Bonnies Best Hoosier Recipes- Bake with Me Delicious Bagels
Ingredients
4 cups white flour* 1 Tablespoons brown sugar*1tablespoon instant yeast*2tsps salt*
1 1/2 cups warm water
In large pot- 2 quarts water* 2 tablesppos brown sugar* 1 tablespoon white sugar
Boil 2 minutes each side
Then bake in 425 oven til golden brown
About 25 minutes
HOOSIER PIE : SEPTEMBER PIES DAY 4
It's day four of our month of pies and boy is this a delicious one! We amde sugar cream/Hoosier pie and it may be our new favorite!
Recipe found here:
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
Mom - Megan
Dad - Mike
Elijah - 20
Daniel - 20
Esther - 18
Andrew - 17
Pearl - 15
Peter - 14
Asher - 13
Eve - 13
Jude - 9
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Fried Pork Tenderloin Sandwich | Hoosier Favorite
A delicious, if not perfectly authentic, Indiana favorite: the fried pork tenderloin sandwich. Depending on who you talk to, the tenderloin can be either pork loin, which we’re using, or the actual tenderloin. Both are butterflied and pounded thin to nearly the size of a dinner plate. Marinated in buttermilk and a few choice spices, coated in crumbs and fried to perfection, this Hoosier tradition might just become an instant tradition in your house too. I know it immediately became one in mine.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
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Gilly:
Fried Pork Tenderloin Sandwich
1 double thick pork loin chop, per person, trimmed, butterflied and pounded thin
1-2 cups buttermilk, for the 5 loins, I used close to 2 cups
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne powder
7-8 cloves garlic, minced
Marinate the pork loins in the refrigerator 4 hours or overnight.
1 sleeve saltines, crushed 1 cup all-purpose flour Combine the flour and cracker crumbs. Place crumb mixture in a large dish. Drain each pork loin and coat liberally in crumbs. Place on a platter to dry for 10 minutes. Heat 1 inch of canola oil or other mild vegetable oil to 365°F, 190°C. Fry one at a time turning once, about 6 minutes total.
Use regular sized hamburger rolls, pork will be much larger than the bun. Use roasted garlic aioli or mayo, tomatoes, lettuce and dill pickles.
Garlic Aioli:
Homemade Mayo:
Roboskater by Audionautix is licensed under a Creative Commons Attribution license (
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