Mom insisted I try Maid-Rite. As it happened, it was on my to-do list thanks to a long piece on Maid-Rite on one of Alton Brown's shows. It's a very Iowa thing that dates back over 80 years. They call their sandwich a "loose meat" sandwich. As you can see, it's hamburger that has been broken apart and cooked with their own seasonings. The usual burger acoutrements are underneath the meat. I have no idea how someone came up with this idea, but it's not bad. It is very much like a burger but with a different texture. The seasonings are definitely subtle and I can't put my finger on what they are. But straight ground beef wouldn't taste the same. As fast food goes, this little sandwich is a nice change of pace.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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