RESTAURANT REVIEW: BIG MILLS CHEESESTEAKS, GAINESVILLE FL

 Hello friends, and welcome back to Let's Cook (to be known from here on as "AROUND THE KITCHEN"

A complete INDEX to all of our recipes, can be found HERE.

Today, another treat as we hit the road,

up the road to Gainesville, FL.

Just north of the campus, thereis a sandwich shop that is sooo goood you'll want to slap your grandma. 

It's Big Mill's Cheesesteaks.

(2111 NW 13th St, Gainesville, FL 32609 )

Here at Around the Kitchen we preach over and over about eating at home, cooking your own food, blah, blah, blah.

BUT,

We have also preached that when you do eat out, you eat at a LOCAL MOM and POP shop, not one of these massive CHAIN restaurants.

And eating out can be fun.

A few months ago, I was sitting at my desk, researching for my blog, (Actually, I was watching cartoons on METV) when a commercial came on talking about this place in G'vile that served Breaded Tenderloin Sandwiches. 

Being from INDIANA, this grabbed me by my you know what's. I had been searching for that treat since I came to Florida in 1989. I came close a few times, but it still eluded me.

The closest I came was the infamous BURGER STATION down in The Villages.

Sadly, they lost their lease and decided to retire.

So, the boss and I traveled north to give it a try. And I was blown away!! My 30-year search for the best Breaded Tenderloin sandwich had finally come to an end.

We also tried the smashed burger!

But I digress. 

Another quest I have been on is to find the BEST Meatball Sub sandwich in the world. (At least my little corner of it...)

That brings us to the SANDWICH OF THE MONTH!! (also known as SOM)

I have tried 2.865 million Meatball subs. (Al Roker counted them all) An they were good, but none hit the bell.

I tried Romas,

I tried Labellas,

I tried Fiores, and I tried many more. They were all OK, but still missing something.

So I was anxious to try this SOM from Big Mills. So Friday we trekked up US 441 to G'ville for lunch.

It was worth every drop of gas to get there.

It was a beautiful Florida day!!!

That's the boss being greeted by a friendly face.

We arrived at 11 AM and by 11:30 ALL the seats were full.

C'mon Fresh, get to the POINT !!!

OK, OK, The S.O.M.

I decided on the LARGE (2 of the above) so I could take half of it home.

Penny had the Cheese Steak (her favorite.)

So how was it, you asked!!!

My quest is OVER. Done. Finished. No more. Ka-PUT.

The mark of any good meal is the balance between the ingredients.

The meat balls were perfect, with the Oregano coming to the top of the flavor chart. They were firm but tender.

The bun was soft and toasted to perfection.

The sandwich had just the right amount of sauce. The ratio between the sauce and the cheese was perfect as well.

(I found out later, they use just a touch of Ricotta cheese on the lower bun. I never noticed it, but it probably added to the flavor of the meal.)  

It was a winner winner, meatball sub dinner.

Guy Fieri, take note!!! Get your crew over here and give this place a try. It is what Diners, Drive Inns and Dives is all about.

I cannot say enough great things about this place. Friendly folks, speedy service, great food, great atmosphere. 

Not to mention the BEST Sandwiches on the planet.

We only get to G'ville about once a month these days. I sure wish they were closer.

How about a second location. (In my back yard?)

Seriously, it's worth the trip my fellow Ocalan's. Get up there and enjoy this food oasis. You'll thank me later. 

COMING UP-----

A chicken and noodle recipe that we made up as we went along. AND a Venison Backstrap dinner with GRAVEY AND MASHED UP TATERS. (What a great meal that was)

That's all in the works right here, right now on AROUND THE KITCHEN.

P.O.T.U.S. 22 & 24 Grover Cleveland

I think the president is waiting on a 'left over.'

That's all for now, we'll see you next time.

God Speed, Mother Nature.

ELEPHANT STEW

Hello, and welcome back to Let's Cook

Today a real treat for you.

This is NOT my recipe, I stole it.

INGREDIANTS

1medium elephant
• 2(50 gallon) containers broth
• 500lbs assorted fresh vegetables, chopped
• 2rabbits (optional)

DIRECTIONS

• Cut elephant into bite-size pieces.
• This takes about 2 months.
• Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
• Cook for a couple days.
• If more are expected add the rabbits but do this only if necessary.
• Most people don't like to find hare in their stew.

So, how as it? A bit tough, and stringy. I probably will wait to next April Fool's Day to make it again.

Better get started now.

See you next time for a real recipe!!!!

God Speed Mother Nature

COUNTRYBOY MEAT LOAF

A COMPLETE INDEX TO ALL OF OUR RECIPES CAN BE FOUND HERE

Welcome back to 'Let's Cook.'

Anyone who knows me, knows my love of meatloaf.

And they also know I enjoy leafing through old cookbooks.

One of the things Penny and I enjoy doing is to frequent the 'Friends of the Library', here in Ocala, where you can buy donated books for next to nothing. We get a ton of our cookbooks in this manner.

Some of the books we get are from churches and other organizations who put together cookbooks as a fund raiser. It is fun to see these non-complicated recipes.

So today, we are going to church!!!

Specifically, the Unity Baptist Church up in Anthony Florida

Today, we are cooking up Pastor Sammy Clements recipe for COUNTRY BOY MEAT LOAF.

The book set us back a whole dollar and a half.!!

So, let's get er' done.

1 lb Ground Beef

1 lb Ground Pork or Sausage

1 large Sweet Onion, chopped

1 large Bell Pepper, chopped

3 cloves Minced Garlic

2 Eggs

6 slices of stale bread (I used 1 Cup Breadcrumbs)

1 TBL Whose Your Sister Sauce

1/8 Cup Barbecue Sauce

2 TBL Brown Sugar

2 tsp Salt

1 tsp Ground Black Pepper

3 strips Bacon

Place meat on large bowl, Add bread or Breadcrumbs, and all ingredients, except the bacon

Knead mixture until thoroughly mixed.

Mold meat loaf into a cast-iron skillet or baking dish.

Place Bacon Strips on top pf loaf and bake at 350 degrees for 45-50 minutes.

Check internal temperature and continue to cook until temp is at 160-165.

Remove from and let sit for 10 minutes before cutting and serving.

So, how was it???

This was one of the best we have made to date. Not as good as

WEST VIRGINIA MEATLOAF , but it makes the top 5.

It was also good cold as well.

So, give it a try. You'll thank me later.

Coming up NEXT on "Let's Cook"

How about a made-up Chicken over noodles???

Doesn't that look great?? I'll show you how to make it, next time on "Let's Cook."

God Speed, Mother Nature