Comments on: Saturday morning market.

By: LAMary

LAMary — Mon, 08 Sep 2008 15:55:42 +0000

I remember seeing some daytime talk show in the mid eighties, the sort that usually did not take on any sort of controversy, just recipes and people promoting their books and movies. One day female co-host type says they’re going to interview a local librarian about childrens’ books in her library about the occult. They talked about books with witches and magic in them. This hostess kept on the librarian why she insisted on keeping books about the black arts in the library where children could have access to them. She mentiones Hansel and Gretel, Strega Nonna, books about King Arthur and Merlin. Occult?

By: nancy

nancy — Mon, 08 Sep 2008 15:35:55 +0000

That’s the stock master list of books that someone, somewhere, has tried to ban. I wish people wouldn’t be so stupid about these things (nothing personal, Moe); the minute I saw that e-mail I knew it was bogus, and propagating it is doing Rove’s work for him. Book-banners don’t sweep into office and just hand a librarian a list like that. It always starts with concern for “the children” or some other bullshit. It’s always incremental.

If I still had my scanner, I’d get out my Shel Silverstein books and display the pages that a Hoosier member of the American Family Association told me had secret subliminal pro-gay and -bestiality messages.

In the meantime, let’s strive for a little less credulity. These people have done enough to be concerned about without having to embroider.

By: LAMary

LAMary — Mon, 08 Sep 2008 15:25:11 +0000

I don’t care if anyone’s overloaded on cabbage. I wasn’t here yesterday so I have to put in my two cents.
I like both creamy and vinegary coleslaw. The current house favorite is sort of creamy with home made mayo, dijon mustard and very appley cider vinegar. I like the vinegary kind if it has cumin in it.
I make cabbage similar to MichaelG’s when I make roast pork. Cabbage, pork, roasted squash and potatoes is pretty much the supper for the first coolish day of fall, which here means some time in November.
That book list is the one someone told me about, and you’re right about the dates. It must be bogus. However, I do think it’s the list of books that some group has been trying to ban. for a few years. Other than the dates, I doubt Sarah Palin is famliar with all the titles on that list. She’s not stupid, but she does not strike me as a reader.

By: nancy

nancy — Mon, 08 Sep 2008 13:02:31 +0000

Yes, Michael, that’s what they do with it. Only first they pound it until it’s the dimension of a hubcap, a way to maximize the breading acreage.

You fagz in Cali think you’ve got pork tenderloin figured out, what with your grills and fancy lime-and-pepper marinades, but you’re just…dare I say? I will: Elitist.

By: MichaelG

MichaelG — Mon, 08 Sep 2008 12:48:19 +0000

Or pork.

By: MichaelG

MichaelG — Mon, 08 Sep 2008 12:47:31 +0000

You bread beef tenderloin at $15 a pound, deep fry it, put mustard, catsup, mayo, pickles and tomato on it? And eat it?

By: basset

basset — Mon, 08 Sep 2008 11:53:46 +0000

h/t meaning, of course, Herald-Telephone… the name of the Bloomington paper before it merged with the Bedford paper and became the Herald-Times.

Wikipedia’s description of the tenderloin: “As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This is the most tender part of the animal, because the muscles that support the inner organs are not used for locomotion.”

so Indiana-style would mean fat, conservative, and not helping any as the rest of the body waddles into Wal-Mart, I would guess… but what I had in mind was more like this:

http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich.html

(anyone know how to insert links in Firefox so I don’t have to show the whole address next time? “help” is no help, thanks)

traditional presentation involves yellow mustard and pickle chips rather than lettuce, tomato, & mayo, your mileage may vary.

By: Jeff (the mild-mannered one)

Jeff (the mild-mannered one) — Mon, 08 Sep 2008 03:00:14 +0000

The worst thing about the end of county fair season is that you can’t find the platter-size tenderloins with fresh onion and tomato and just the right amount of mayo anymore.

Except at Aladdin’s in Granville OH! Come to Licking County and feast on tenderloins, Hoosier-style in the Buckeye State. The greasiest spoon in the Midwest not adjoining an interstate . . .

(h/t Basset!)

ps — Indiana style sez to me “pounded flat until they’re too big to fit on any bun known to bakerdom.”

pps — the Great Society, God bless ‘em, started de-institutionalization, so it’s a Johnson-Nixon-Ford-Carter-Reagan clusterclosing. Bipartisan stupid; you can look it up.

pps — IMHO, the best coleslaw is not mayo based. But hey, i like German Potato Salad, hot and vinegary (the better to go with Shiner Bock!).

By: MichaelG

MichaelG — Mon, 08 Sep 2008 02:49:56 +0000

“Indiana-style tenderloins”. For sure I don’t know what that is. I’d be happy to try some though.

By: MaryC

MaryC — Mon, 08 Sep 2008 01:53:12 +0000

personal cabbage overload

Me too. Coleslaw — OK. If there’s enough mayo.

But cooked? What jcburns said.