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I grew up in the '40s and '50s in central Indiana. Beef and turkey Manhattans were often available at most diners or any Mom and Pop restaurant. Sometimes there were even pork Manhattans, all of these being a good way to use up leftovers. Beef was the most common.
I saw them served differently than the description on your show, March 1. Two slices of white bread were sliced diagonally. Meat was placed between them. On the plate, at least three inches of space were left between them for the large mound of mashed potatoes with the indentation for gravy. Gravy was then poured all over the sandwiches and the potatoes. Yummy.
I wanted to send you this picture, although the plates I remember were not so overflowing. I though you might get a laugh out of this article.
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The Manhattan Project
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For other uses, see Manhattan Project (disambiguation).
The Manhattan Project resulted in the creation of this wonderful smelling entree.
The Manhattan Project resulted in the creation of this wonderful smelling entree.
Contents
[hide]
* 1 Development
* 2 Use
* 3 Impact
* 4 See also
[edit] Development
The Manhattan Project, or more formally, the Manhattan Eatery And Lunch (or M.E.A.L) Project, was an effort during World War II to develop the first entree with meat, potatoes and gravy, while still having room for sides. Its research was directed by American physicist Orville Redenbacher, and overall by Colonel Sanders after it became clear that a dish containing these items was possible and that Nazi Germany was also investigating a similar project on it's own: German Potato Salad.
Though it involved over thirty different restaurants, the Manhattan Project was largely carried out in three secret kitchens: Chef Boyardee, Los Alamos New Mexican, and Cracker Barrel.
The Project culminated in the design, preparation, and devouring of three Beef Manhattans in 1945.
[edit] Use
After the development of the Beef Manhattan, two variations of the meal were prepared. The first was Fat Man, which used two whole mashed potatoes, a half pound of beef, and 12 ounces of gravy. The second, Little Boy, was much lighter, containing only half the fat and cholesterol of the Fat Man.
Little Boy was dropped on Hiroshima, Japan on August 6th, 1945. The Japanese had never seen a dish so filling, and the entire city was gripped in post-meal sleepiness. Seeing the devastating power that Little Boy had, the United States proceeded to drop Fat Man on Nagasaki, Japan on August 9th, 1945. The city was devastated by the lethargy caused by such a yummy and filling meal. Japan surrendered soon after, unable to lift their guns or even leave the couch.
Even today, Japanese men work 16 hour days in an attempt to burn off the calories generated by the two entrees.
[edit] Impact
In the years following, many other nations developed Manhattans of their own. The Turkey Manhattan Project was probably the most famous of these subsequent works. None, however, would compare to the filling power of the Beef Manhattan.
Another project to follow was the Philadelphia Experiment: an attempt to combine bread, beef, cheese, and mushrooms into a hot sandwich.
[edit] See also
* Victory Cabbage
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Jean E. Rodgers
25 Sleepy Hollow Drive
Westfield, IN
(317) 896-2713
I'm writing about several matters. The first of which is that Martha and Grant had never heard of a Beef/Turkey Manhattan. I was shocked. I'm 48 and live in Indianapolis, so I fit the profile of the caller to "W w/W," but I've checked with friends and relatives from different parts of the state (Mishawaka, Fort Wayne, New Albany - across the river from Louisville!), and we all grew up with the dish. It continues to be a staple on diner menus . I've lived and traveled all over the country, but never really noticed its absence or presence because I would never think to order it. It just struck me that they had never even heard of something I had assumed was so ubiquitous. And Martha's from Greater Indiana! Surely this is not unique to Hoosier-land.
Another food term mystery, while I'm at it: since I moved from the northern part of the state to the central part, I've noticed a complete break in the use of the term to describe a communal meal. I grew up with it as "potluck," but everyone here calls it a "pitch-in." Is there some regional delineation? Like US 30?
At a recent pitch-in/potluck, the question of favorite Thanksgiving dishes came up. Several people cited noodles (the thick, Amish/German style) over mashed potatoes with gravy. Just as many had never heard of such an over-indulgence of carbs. The party was split between those who remembered it fondly from every major holiday meal and those who were horrified by the prospect. (I was in the latter.) Don't get me wrong, I would starve to death on Atkins, but I felt like the Tony Shalhoub character in Big Night, freaking out about the woman who ordered pasta with her risotto. I couldn't track geographically or ethnically those who knew it from those who were repulsed by it. Any clues as to its source?
And one more (maybe I should write more often instead of cramming disparate comments into one message): on the last show the question came up as to what to call Mr. Clinton if Sen. Clinton is elected President. My recollection of the response to the same question from Miss Manners (Judith Martin) was that a) the term "First Lady" is not an official title, therefore it is unnecessary to adapt the term to the male gender; and b) if there is only one office holder (e.g., president, governor), the use of the title goes away when s/he leaves office. When there are multiple office holders (e.g., ambassador, senator), they can keep the title for life. Therefore, Bill Clinton should be called, currently and in the event of his wife being elected President, Mr. Clinton. I think the use of honorifics falls under the etiquette category, not so much the grammatical, so I would defer to Miss Manners here.
Thank you all for letting me ramble.
Re-Turkey Manhattans--Although I live in Indianapolis, I am surpised that this seeems to be considered an Indiana dish--I had no idea it was regional. I recall them being on the lunch menu of the old Atkinson Hotel's restaurant in downtown Indianapolis back in the late 1970's (although as I recall they made it even tastier by adding melted cheese on top).
Alan Goebes
Indianapolis
I work for the Indiana state government and they are serving turkey manhattan today in the cafeteria. Their version is a few slices of turkey on a piece of white bread, then mashed potatoes and gravy on top. I can't report on how it tastes though because as a vegetarian, I opted for the veggie plate.
Well, I'm not from Indiana, nor have I ever been there. I've never heard of a Turkey or Beef Manhattan, but when the dish was described, I knew I'd had one. We called them Hot Turkey Sandwiches (or Beef). It was, as described, a slice of bread with mashed potatoes, turkey (or beef) and gravy. I think on occasion the potatoes went missing, but it was delicious none-the-less. I like the Manhattanized name, definitely classes it up!
Tracy said:
Well, I'm not from Indiana, nor have I ever been there. I've never heard of a Turkey or Beef Manhattan, but when the dish was described, I knew I'd had one. We called them Hot Turkey Sandwiches (or Beef). It was, as described, a slice of bread with mashed potatoes, turkey (or beef) and gravy. I think on occasion the potatoes went missing, but it was delicious none-the-less. I like the Manhattanized name, definitely classes it up!
A lifelong Iowa resident here. The hot beef sandwich was/is our term, too. Hot turkey sandwich came along later. We think it wanted to piggyback on the popularity of that red meat.
Manhattan is an alcoholic drink, also with as many recipes as there are aficionados of it.
Martha Barnette
Grant Barrett
Grant Barrett
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