I propose that anyone should be able to note
the difference between 70 and 78, given the
opportunity to taste side by side.

Sounds like a good idea to me.

[on the list]

(and likewise answering)

Noted.

One can get many kinds of sausages (a lot of the
midwest teams train here), but they mostly taste
the same, even the expensive ones such as antelope
or buffalo;

I guess that's not much of a surprise... the spices and such would tend
to cover any nuances of taste from the meat....

That's what they are for, or at least were at some point.

also oddities such as fry bread at Salt River
(mediocre) and Iowa tenderloin sandwiches (what most
of the world knows as Illinois tenderloin sandwiches)
(quite good but on the costly and bad for you side).

Why would they be called either Iowa or Illinois... what's different
about them...?

Places that raise pigs. The guys who sell the Iowa ones
truck themselves down from there every season. My
hypothesis is that they did it for a lark once, with the
plan of seeing a game or two and selling enough pig to meet
expenses, then they realized that, hey, there's a pile to
be made here. Maybe they have a double crew, one watching
the game while the other works, then switching off.

I do have some fond memories, especially
of the one year at Scottsdale where at the Don and
Charlie's stall they didn't have any fatty brisket,
but the guy said come back during the game, and I'll
save you some, and he did.

Nice... :)

The next year the guy was gone, and the people running
the booth had no idea how to achieve that result, so
the year after that we were gone too.

... Beware of the .. Oh, NOOO! Arghhh!!

That's the way I sometimes think the poem should have
ended -

And as in uffish thought he stood
The jabberwock with eyes of flame
Came whiffling through the tulgey wood
And burbled as it came.
One chew, two chews, and through and through
The roasted boy was then knocked back.
It then belched up the vorpal sword
And went galumphing back.

+

My response to that, as you might guess, falls outside the limits of
what the rules allow... I don't expect human good to overbalance, but
in the long run, Good will overcome.... and I'll not go into it further, unless you ok... ;)

Not in my lifetime, and we can dance around this
topic forever; I'm not bothered just so nobody
seriously brings up the G word.

Ah, but I did, actually... :) So I won't push it here...

Adding that extra oh makes all the difference. I
will not moderate anyone who merely asserts the
existence of an objective good or evil (or the
nonexistence of same), just so s/he doesn't do it
too loudly or too often.

It had problems with leaking water in around the windshield from just about the very day we picked it up from the dealer's... and it was
bought as a brand-new car....

Did the not completely reliable but it's all
we have Consumer's Reports say anything about
the issues?

Not that I recall.... it was a '82 Aries... 4-door sedan, manual transmission...

If one had a handy library that had hard copies of
ancient Buying Guides, that might be an impetus for
another hour's procrastination.

Most of us get enough nutrition without
having to try to rely on mushrooms.

Exactly, so we can just enjoy them as mushrooms... ;)

We can enjoy iceberg lettuce in the same
way ... oh, wait ... .

Right.

Some say that solid water is called ice. I
maintain that it's called iceberg lettuce.

... Technically horrible stuff, but somehow very tasty.

There are all kinds of such. Some are nutritional
nightmares as well.

And tasty anyway... (G)

Of course.

... I want to be what I was when I wanted to be what I am now

Me too, more or less, just not so blind, weak, forgetful,
and low-capacitated.

Iowa Pork Tenderloin Sandwich
Categories: fried, lunch, main
Servings: 4

1 lb boneless pork loin
1 1/2 c toasted breadcrumbs
1/2 c flour
1/2 ts salt
1/4 ts pepper
1 lg pn cayenne
1 egg
1 Tb milk
oil for skillet

Trim the loin and cut it into four equal pieces.
Butterfly each piece but slicing almost all the
way through it. Open like a book, place on a
cutting board, covered with a piece of plastic,
if desired and pound to a thin cutlet 6 to 7"
in diameter, or more, up to 10". It should be
about 3/8" thick when finished. It is best to
use both the pointy and flat side of the mallet,
and be careful, there should be no holes and the
cutlet shouldn't be too cut up when finished, it
needs to hold together in one piece. Set aside.

Set up a breading station with three large,
shallow plates. Place flour in the first, egg
and milk beaten together in the second, and the
crumbs, salt, pepper, and cayenne in the third.

Add 3/4" of oil to a skillet, cast iron works
well, and heat to 350F. Preheat oven to 250F.

In the meantime, bread the cutlets, dipping first
into the flour, pressing gently to make certain
flour has thoroughly adhered. Shake off any
excess. Dip next into the egg/milk mixture,
letting any excess drip off. Lay the cutlet into
the breadcrumbs and toss more bread crumbs on to
the top. Press gently to make sure they adhere.
Turn over and do the same to the other side.
Gently pick up, trying to avoid bending the
tenderloin so that fewer breadcrumbs are lost.
Turn vertically to dump off any excess crumb and
carefully place into the hot oil. Repeat with
remaining cutlets, working in batches if necessary.

Fry in the hot oil until golden brown, 2 to 3 min
per side. Remove to a wire rack over a baking sheet
and place in the oven until all cutlets are cooked.

Serve on a bun with lettuce, pickle and onion,
mustard is the condiment of choice.

Note: if desired, other spices may be added to the
breading. Onion powder and paprika are not uncommon.

from the kitchen of www.frugalhausfrau.com
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