Re: OT - Iowa's best pork tenderloin

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:
> On 10/13/12 9:08 AM, Gerard wrote:
> > Bob Harper<bob.h...@comcast.net> typed:
> > > On 10/13/12 8:01 AM, Gerard wrote:
> > > > Bob Harper<bob.h...@comcast.net> typed:
> > > > > On 10/12/12 10:47 PM, M forever wrote:
> > > > > > On Oct 12, 9:58 pm, Dufus<steveha...@gmail.com> wrote:
> > > > > > > If you thought bacon corn dogs looked good :
> > > > > > >
> > > > > > >
> > http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
> > > > > > >
> > > > > > > ( Dont miss the photos slide-show above the article ! )
> > > > > > >
> > > > > > > Yellow "salad" mustard, lots of salt, dill pickle slices
> > > > > > > on top, toasted bun, and very cold beer, with the
> > > > > > > "Hoe-down" from Copland's " Rodeo" playing , and you're
> > > > > > > in hog heaven ; and may be sooner if you eat too many !
> > > > > > > Actually, good hang-over food, too.Even makes Bruckner
> > > > > > > pass more easily.
> > > > > >
> > > > > > If you think that crappy spongy shit in the pictures is
> > > > > > actual bread, then it really doesn't matter what you stuff
> > > > > > your face with.
> > > > >
> > > > > While I share your distaste for plain old white bread in most
> > > > > circumstances, it is the only bread on which to serve an
> > > > > authentic barbecue sandwich.
> > > >
> > > > "Authentic" does not mean much re food.
> > > > There are many examples of authentic and very bad and very bad
> > > > tasting food.
> > >
> > > With respect, Gerard, you really don't know much about barbecue,
> > > so you'd best stay out of this.
> > >
> > > Bob Harper
> >
> > Pardon?
> > What do you know about what I know about barbecue?
> > I was not talking about barbecue anyway.
> >
> >
> I was, and you responded. And the notion that authentic doesn't mean
> much re food is nuts. But you're just arguing to argue, so here's an
> end.
>
> Bob Harper

Meaning: you just didn't read what I wrote.

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:
>
> Wrong again, Michael. In the first place, I know FAR more than you
> about barbecue, having grown up in a culture which knows barbecue and
> its preparation, something you can't get from a book. I've eaten it
> all my life, and have an appreciation you cannot hope to achieve of
> the fine details that separate acceptable from truly excellent
> barbecue. But that's natural, as you did not grow up in a culture in
> which understands barbecue and have admitted above that you don't
> know what authentic barbecue is. This is evident from your lack of
> understanding about what sort of bread best supports the meat in a
> barbecue sandwich. That bread isn't good for much else, but for
> barbecue it is sovereign. Of course, you wouldn't know that. So why
> embarrass yourself?
>
> Bob Harper

This is exactly how Misery forever writes about you (but then related to playing
in an orchestra, or knowing *everything* about classical music, or speaking
other languages).

You seem to believe that *your* way of barbecue is the only way barbecue can
exist. Did you invent barbecue?

[Johannes Roehl]

Am 14.10.2012 07:42, schrieb Bob Harper:

> On 10/13/12 5:07 PM, M forever wrote:

> Wrong again, Michael. In the first place, I know FAR more than you about
> barbecue, having grown up in a culture which knows barbecue and its
> preparation, something you can't get from a book. I've eaten it all my
> life, and have an appreciation you cannot hope to achieve of the fine
> details that separate acceptable from truly excellent barbecue. But
> that's natural, as you did not grow up in a culture in which understands
> barbecue and have admitted above that you don't know what authentic
> barbecue is. This is evident from your lack of understanding about what
> sort of bread best supports the meat in a barbecue sandwich. That bread
> isn't good for much else, but for barbecue it is sovereign. Of course,
> you wouldn't know that. So why embarrass yourself?

I plead ignorance, but isn't "barbecue" using a grill (or mabye spit)
and heat from glowing wood/charcoal embers? The midwest schnitzel
variant that started the thread is deep fried or pan fried, that's not a
barbecue preparation, is it?
So there is no reason at all so spoil it with the sponge bun, keep the
fries, add some salad and you are basically back to the German/Austrian
staple.

And the other point: if barbecue is a traditional preparation, going
back to natives and buccaneers, there must have been a time before the
industrial sponge bread. ;)

FWIW while the bread is still more than decent compared to Britain, the
US and many other countries, the culture of local "master bakers" has
declined considerably within the last 20 years or so in Germany. They
are not gone, but have become quite rare.

[Johannes Roehl]

Am 14.10.2012 10:25, schrieb Gerard:

> You seem to believe that *your* way of barbecue is the only way barbecue can
> exist. Did you invent barbecue?

I guess the Caribbean Indians did, before they got more or less wiped out.

[Gerard]

Johannes Roehl <parr...@web.de> typed:

So "authentic barbecue" - if still existing - is to be found on the Caribbean?
How did they "serve an authentic barbecue sandwich"? I doubt if they did it the
"Harper way".

[M forever]

On Oct 14, 1:42 am, Bob Harper <bob.har...@comcast.net> wrote:
> On 10/13/12 5:07 PM, M forever wrote:
>
>
>
>
>
>
>
>
>

> > On Oct 13, 11:45 am, Bob Harper<bob.har...@comcast.net>  wrote:
> >> On 10/13/12 8:14 AM, M forever wrote:
>
> >>> On Oct 13, 9:40 am, Bob Harper<bob.har...@comcast.net>    wrote:

> >>>> On 10/12/12 10:47 PM, M forever wrote:
>
> >>>>> On Oct 12, 9:58 pm, Dufus<steveha...@gmail.com>      wrote:
> >>>>>> If you thought bacon corn dogs looked good  :
>
> >>>>>>http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
>
> >>>>>> ( Dont miss the photos slide-show above the article ! )
>
> >>>>>> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> >>>>>> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> >>>>>> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> >>>>>> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> >>>>>> pass more easily.
>
> >>>>> If you think that crappy spongy shit in the pictures is actual bread,
> >>>>> then it really doesn't matter what you stuff your face with.
>
> >>>> While I share your distaste for plain old white bread in most
> >>>> circumstances, it is the only bread on which to serve an authentic

> >>>> barbecue sandwich. Leigh's, in Kevil, KY, the finest barbecue sandwich
> >>>> known to man, is proof positive. The highly praised (he says modestly)
> >>>> barbecued pork butt that I serve my guests on the 4th of July is served
> >>>> on no other surface. Neither baguette nor Br tchen would serve.
>
> >>> I don't know what really "authentic" BBQ is. But I highly doubt that
> >>> when people still baked their own bread or got it from a local baker -
> >>> and that can't have been that long ago in the US either - they baked
> >>> this nasty spongy crap. Maybe not a "baguette" or "Br tchen", but some
> >>> kind of quality bread. Every culture has some. I can not believe that
> >>> this industrially produced waste material is "authentic traditional
> >>> BBQ" material.
>
> >> The first clause of your first sentence says it all.
>
> > So you think that industrially produced spongy waste material is the
> > right bread for "authentic traditional BBQ"? People here have always
> > eaten shit, never produced quality baked goods even before the big
> > corporations took over? I really have a hard time imagining that. You
> > seem to think that is the case though so apparently you don't know
> > what real BBQ is either. Makes sense. You people seem completely
> > disconnected from whatever tiny little bit of local cultural heritage
> > you may have had, too. You just uncritically accept whatever the food
> > industry puts into your trough.\

>
> Wrong again, Michael. In the first place, I know FAR more than you about
> barbecue, having grown up in a culture which knows barbecue and its
> preparation, something you can't get from a book. I've eaten it all my
> life, and have an appreciation you cannot hope to achieve of the fine
> details that separate acceptable from truly excellent barbecue. But
> that's natural, as you did not grow up in a culture in which understands
> barbecue and have admitted above that you don't know what authentic
> barbecue is. This is evident from your lack of understanding about what
> sort of bread best supports the meat in a barbecue sandwich. That bread
> isn't good for much else, but for barbecue it is sovereign. Of course,
> you wouldn't know that. So why embarrass yourself?

Yes, why? Of course, I didn't. I merely asked you a question, and I
said I didn't know much about that subject.
You, however, dodged the answer which is obviously unpleasant to you,
with the same childish attack rhetoric you always revert to when you
don't know what to say. I gave you a chance to educate me about a
subject that I would think you should know more about than I do, but
you blew that chance and once again embarrassed yourself.
But why? Because you simply can't admit that even what little local
culture you may have had has in the meantime been crapped down and
mostly lost?
You still haven't answered my question: was this kind of crappy
industrially produced bread used in traditional BBQ? Even before there
was industrial production of bread?

[M forever]

On Oct 13, 11:45 am, Dufus <steveha...@gmail.com> wrote:
> >On Oct 13, 10:10 am, M forever <ms1...@gmail.com> wrote:
> >Nice fresh bread is something people
> > (almost) everywhere value highly - except people like you and most
> > other Americans who just want to stuff their faces with nasty cheap
> > shit.
>
> Yeh, right :  http://www.panerabread.com/about/company/?ref=/about/company/mgmt.php
>
> HQ in St.Louis,Missouree

Really? You think that crap is great bread? Because they spend a lot
of money on their branding and naive people like you buy into it?
Well, I guess someone who thinks that the spongy stuff even is bread
must be somewhat impressed by "Panera".
Dude, you are even more clueless than I thought.

[Kip Williams]

Oscar wrote, On 10/13/12 11:14 PM:

> On Saturday, October 13, 2012 5:07:36 PM, M forever wrote:
>>
>> You people seem completely disconnected from whatever tiny
>> little bit of local cultural heritage you may have had, too. You just
>> uncritically accept whatever the food industry puts into your trough.
>

> I love the 'you people' part.

"You people" is a classic 'tell' when someone shows up at a blog or BBS
with a particular point of view and immediately starts flaming them for
it, as if this will change hearts and/or minds.

As you point out, it's particularly amusing because he's been around
here, as Gerard would say, 'since forever.'


Kip W

[Kip Williams]

Bob Harper wrote, On 10/14/12 1:42 AM:

> Wrong again, Michael. In the first place, I know FAR more than you about
> barbecue, having grown up in a culture which knows barbecue and its
> preparation, something you can't get from a book. I've eaten it all my
> life, and have an appreciation you cannot hope to achieve of the fine
> details that separate acceptable from truly excellent barbecue.

Different rules apply for barbecue as well. I abominate cole slaw, but
will actually apply it to a barbecue sandwich. What can I say? Sometimes
cole slaw happens.


Kip W

[Bob Harper]

You are *so* boring and predictable. Having admitted your ignorance of
the subject in question, you went on with your usual shtick about my
(and by implication all Americans') lack of 'cultural heritage'. Don't
you see the non sequitur there? I have forgotten more about barbecue
than you will ever know. That's nothing for you to be ashamed of, but
you can't stand it. Your need to feel superior always and everywhere
about everything is a kind of obsession, and an unpleasant one at that.
I've no further time for it on this subject, so bye-bye.

Bob Harper

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

> Gerard, Gerard. Do you not recognize parody when you see it?
>
> Bob Harper

I just wrote what I recognized.
Meanwhile you pretend to own barbecue.

[Bob Harper]

That's apparent :)

> Meanwhile you pretend to own barbecue.

Nope, but I know it when I see (or more to the point, taste) it. Do you?

Bob Harper

[Gerard]

I was talking about "authentic" - and you 'closed' that.
Didn't you see - but taste - "authentic"?

[Bob Harper]

Sorry, but I simply don't have a clue what you're talking about. Your
obsessive literalism makes real communication impossible.

Bob Harper

[M forever]

Why all this nonsensical babbling in response to a simple question
*about bread*? Did I hit a nerve there? Apparently I did. You act as
if BBQ was such a complex, mysterious subject with so many levels of
nuanced quality. And cooking and smoking meat certainly can be. If
American BBQ ever was a complex craft, it probably has long been lost,
like most other such things in your lowest common denominator culture.
The crappy industrial sponge bread is just one obvious indicator. I
was in South Carolina recently for several weeks so I looked for the
"real BBQ". I asked the people I worked for to take me there. They
said it's mostly gone and replaced by chain restaurants where you can
just stuff your face with crappy, dried out and cheap stuff. But they
did take me to a small privately run place which is only open on the
weekends and there I was able to catch a glimpse of an almost vanished
culinary culture which you yourself seem to be unaware of. Otherwise,
you wouldn't have given me the silly non-answers you just gave me.

Funny though, when I talk about cultural background and cultural
nuances that can only be acquired by being deeply immersed in such a
background, you and others hear immediately scream nazinazinazi but
then you think that something as basic as BBQ is a cultural mystery. A
cultural mystery served on crappy bread.

LOL

[Gerard]

Of course not. It's your not having a clue about "authentic" (why did you
actually use that word while you have no clue?)
I suggest having a look on the web.
Maybe you can find something about communication as well.

[M forever]

On Oct 14, 12:18 pm, Bob Harper <bob.har...@comcast.net> wrote:
> On 10/14/12 9:04 AM, Gerard wrote:
>
>
>
>
>
>
>
>
>

> > Bob Harper<bob.har...@comcast.net>  typed:

You shouldn't read Gerard too literally. Read him as "metaphors", like
you do the sillier parts of your holy book.

[Norman Schwartz]

Lufthansa, all aboard for best BBQ bread.

[O]

In article <hhses.778306$Xo4.5...@en-nntp-13.dc1.easynews.com>, Bob

Harper <bob.h...@comcast.net> wrote:

>
> Wrong again, Michael. In the first place, I know FAR more than you about
> barbecue, having grown up in a culture which knows barbecue and its
> preparation, something you can't get from a book. I've eaten it all my
> life, and have an appreciation you cannot hope to achieve of the fine
> details that separate acceptable from truly excellent barbecue. But
> that's natural, as you did not grow up in a culture in which understands
> barbecue and have admitted above that you don't know what authentic
> barbecue is. This is evident from your lack of understanding about what
> sort of bread best supports the meat in a barbecue sandwich. That bread
> isn't good for much else, but for barbecue it is sovereign. Of course,
> you wouldn't know that. So why embarrass yourself?

There's an echo in here.

-Owen, owen...owen

[Bob Harper]

OK, I'll try one last time. You will note, if you bother to go back,
that I indicated I have no real use, or taste, for 'plain old white
bread' *except* as a conveyance for barbecue, where it works better than
anything else. I like good bread, and have easy access to a variety of
same here in the Portland area. The notion that I am 'unaware' of the
'culture' of real barbecue is ridiculous; I mentioned, for example,
Leigh's Barbecue in Kevil, KY, which is the furthest thing from a chain
imaginable, and the quality of whose product would draw even from you
grateful admiration. The fact remains that you simply don't know
anything about the subject, and while I commend your curiosity in SC, it
is a mystery to me how you managed to survive for several weeks in such
an uncultured, nay uncivilized, place.

Bob Harper

[Bob Harper]

Norman, I'm sure Michael *knows* what's best. Just ask him!

Bob Harper

[Bob Harper]

Intentional, Owen.

Bob Harper

[M forever]

On the contrary. I explicitly said I didn't know that. So I asked you.
I also explicitly said that I didn't think typical French or German
bread types would be the right bread for BBQ.

So why do you say this now? Are you just a notorious liar? Can you
really not help it?

[Dufus]

>On Oct 14, 10:30 am, M forever <ms1...@gmail.com> wrote:

> Dude, you are even more clueless than I thought.

Perhaps, but I have eaten breads in several countries of Europe
( including 6 months living in Belgium) , and the UK, as well as
Mexico, including schmalzbrot ( talk about crap ! ) on the
Kurfurstendam, and still recall a nice long loaf purchased in Geneva
and consumed ( with some cheap cabernet of course ) on a 14-hour train
ride from Geneva to Rome in my youth.

You've obviously never been in a Panera store.

Here is what we also bake in Iowa next time you people are here ,
assuming you ever leave your metropoltian cocoons:

http://newpi.coop.dnnmax.com/Portals/0/pub/BreadSchedule.pdf

http://newpi.coop.dnnmax.com/Products/Bakehouse.aspx

[wade]

Ever had steam bread? cylindrical molded white bread? Growing up, my local German Bakery sold it. Never seen it in stores since that bakery folded.

[William Sommerwerck]

"Johannes Roehl" <parr...@web.de> wrote in message
news:advh8u...@mid.individual.net...

> I plead ignorance, but isn't "barbecue" using a grill (or mabye spit)
> and heat from glowing wood/charcoal embers? The midwest schnitzel
> variant that started the thread is deep fried or pan fried, that's not a
> barbecue preparation, is it?
> So there is no reason at all so spoil it with the sponge bun, keep the
> fries, add some salad and you are basically back to the German/Austrian
> staple.

Barbecuing and grilling are polar opposites.

In barbecuing, the meat is cooked at a relatively low temperature for a long
time. This causes the tougher parts of the meat to weaken or liquefy.

In grilling, the is cooked at high temperature for a relatively short time.

[Dufus]

>On Oct 14, 5:08 am, Johannes Roehl <parrhe...@web.de> wrote:

> So there is no reason at all so spoil it with the sponge bun, keep the
> fries, add some salad and you are basically back to the German/Austrian
> staple.

In the USA, pork tenderloin is sometimes served just as a sandwich,
with no sides, thus the bread.
Schnitzel is often served with spaetzle, rotkohl, in a sauce, and/or
perhaps with kopfsalat , a more substantial meal,bread on the side,
nicht ? And originally from veal , not pork.

[Dufus]

>On Oct 14, 3:53 pm, "William Sommerwerck" <grizzledgee...@comcast.net> wrote:

> Barbecuing and grilling are polar opposites.

Correct.

[Oscar]

On Saturday, October 13, 2012 5:07:36 PM, M forever wrote:
>

> You people seem completely disconnected from whatever tiny little
> bit of local cultural heritage you may have had, too.

Next thing you know, Schaffer will bitch that Americans can't dance the Lipsi properly. Surely, you remember the Lipsi, East Germany's State 'response' to Elvis Presley? http://tiny.cc/amr7lw

[Gerard]

William Sommerwerck <grizzle...@comcast.net> typed:

> "Johannes Roehl" <parr...@web.de> wrote in message
> news:advh8u...@mid.individual.net...
>
> > I plead ignorance, but isn't "barbecue" using a grill (or mabye
> > spit) and heat from glowing wood/charcoal embers? The midwest
> > schnitzel variant that started the thread is deep fried or pan
> > fried, that's not a barbecue preparation, is it?
> > So there is no reason at all so spoil it with the sponge bun, keep
> > the fries, add some salad and you are basically back to the
> > German/Austrian staple.
>
> Barbecuing and grilling are polar opposites.
>

They are variations on one theme.

[Bob Harper]

No, they are quite different: High heat and quick vs. low and slow.
Different meat, different technique. A difference of kind, not degree,
even if both can be done on the same apparatus.

Bob Harper

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

> On 10/15/12 3:33 AM, Gerard wrote:
> > William Sommerwerck<grizzle...@comcast.net> typed:
> > > "Johannes Roehl"<parr...@web.de> wrote in message
> > > news:advh8u...@mid.individual.net...
> > >
> > > > I plead ignorance, but isn't "barbecue" using a grill (or mabye
> > > > spit) and heat from glowing wood/charcoal embers? The midwest
> > > > schnitzel variant that started the thread is deep fried or pan
> > > > fried, that's not a barbecue preparation, is it?
> > > > So there is no reason at all so spoil it with the sponge bun,
> > > > keep the fries, add some salad and you are basically back to the
> > > > German/Austrian staple.
> > >
> > > Barbecuing and grilling are polar opposites.
> > >
> >
> > They are variations on one theme.
>
> No, they are quite different:

Sure, different variations.

[O]

In article <6772ea48-84fa-4f48...@googlegroups.com>,

Here in New England, we're still fond of Presley's song "Do the Clam"
from his smash movie "Clambake."

-Owen, I'll have two quahog stuffies and a large order of fried clams
with the whole bellies please from Quitos in Bristol, RI.

[O]

In article <e44c$507c34a6$5356543a$32...@cache90.multikabel.net>, Gerard

Variations and Fugue on Cow in D Major.

-Owen

[Bob Harper]

On Oct 15, 9:07 am, "Gerard" <ghendri-nospam_k...@hotmail.com> wrote:
> Bob Harper <bob.har...@comcast.net> typed:

>
>
>
>
>
>
>
>
>
> > On 10/15/12 3:33 AM, Gerard wrote:

> > > William Sommerwerck<grizzledgee...@comcast.net>  typed:
> > > > "Johannes Roehl"<parrhe...@web.de>  wrote in message

> > > >news:advh8u...@mid.individual.net...
>
> > > > > I plead ignorance, but isn't "barbecue" using a grill (or mabye
> > > > > spit) and heat from  glowing wood/charcoal embers? The midwest
> > > > > schnitzel variant that started the thread is deep fried or pan
> > > > > fried, that's not a barbecue preparation, is it?
> > > > > So there is no reason at all so spoil it with the sponge bun,
> > > > > keep the fries, add some salad and you are basically back to the
> > > > > German/Austrian staple.
>
> > > > Barbecuing and grilling are polar opposites.
>
> > > They are variations on one theme.
>
> > No, they are quite different:
>
> Sure, different variations.

Well, if the the application of heat from a fire is your starting
point, I suppose you have a point. That said, the differences dwarf
the similarities: direct vs. indirect and high temp vs. low amount to
a difference in kind, not degree,

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

Variations on a theme can be variations of all kind.
(I suppose you will continue the "I know everything and you know nothing
attitude".)

[Frank Berger]

Well, by itself, high vs. low temo is precisely a difference in degree, not
kind.

[Bob Harper]

:), but it's not by itself. There's also the matter of direct vs.
indirect. But enough.

Bob Harper

[William Sommerwerck]

>> Well, if the the application of heat from a fire is your starting
>> point, I suppose you have a point. That said, the differences
>> dwarf the similarities: direct vs. indirect and high temp vs.
>> low amount to a difference in kind, not degree,

> Well, by itself, high vs. low temo is precisely a difference in
> degree, not kind.

You must not watch Food Network very often.

Barbecuing and grilling produce distinctly different physical and chemical
changes in food.

To argue that they're essentially identical because they're both forms of
cooking is like saying there are few differences between pencil sketches and
watercolors.

[Bob Harper]

On Oct 16, 10:07 am, "William Sommerwerck"

Correct, Bill, but don't expect to convince our Dutch friend. Frank,
OTOH, was making a bit of a joke.

Bob Harper

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

He's not correct, because what he states was not said.
OTOH you really don't know much about jokes.

[Bob Harper]

On Oct 16, 11:56 am, "Gerard" <ghendri-nospam_k...@hotmail.com> wrote:
> Bob Harper <bob.har...@comcast.net> typed:

I think Scene 4 here is the only appropriate response:

http://www.sacred-texts.com/neu/mphg/mphg.htm

Bob Harper

[Dufus]

>On Oct 12, 7:58 pm, Dufus <steveha...@gmail.com> wrote:
> If you thought baconcorndogslooked good  :
>
> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...


More Iowa culture :

http://dmsymphony.org/events/masterworks-3-liszt-the-italian/

http://desmoines.metromix.com/events/roundup/let-the-miss-gay/3304542/content

[Bob Harper]

On 11/30/12 4:45 PM, Dufus wrote:
>> On Oct 12, 7:58 pm, Dufus<steveha...@gmail.com> wrote:
>> If you thought baconcorndogslooked good :
>>
>> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
>

I'll tell you what--photo #8 is almost enough to get me on a plane to
Iowa :)

Bob Harper

[Dufus]

>On Dec 1, 12:24 am, Bob Harper <bob.har...@comcast.net> wrote:

> I'll tell you what--photo #8 is almost enough to get me on a plane to
> Iowa :)

See # 2 as well ; both delicacies shown. Have not found one yet for
Rocky Mountain oysters.

[Gerard]

Dufus <steve...@gmail.com> typed:

Try the newsgroups for village news.

[O]

In article <2d2b4$50ba156f$5356543a$19...@cache70.multikabel.net>,

It takes an idiot to raze a village.

-Owen

[Bob Harper]

Gerard's just jealous. I doubt they have that kind of pork tenderloin in
Holland, and if they did it wouldn't taste as good :)

Bob Harper

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

We have too much of it.
That's why it is exported to such poor regions like Iowa.

[Bob Harper]

Coals to Newcastle.

Bob Harper

[Dufus]

>On Dec 1, 11:28 am, "Gerard" <g_nospam-hendrik...@hotmail.com> wrote:
> > Gerard's just jealous. I doubt they have that kind of pork tenderloin
> > in Holland, and if they did it wouldn't taste as good :)
>
> > Bob Harper
>
> We have too much of it.
> That's why it is exported to such poor regions like Iowa.

We treasure much we receive from Holland , including but not limited
to Heineken, the Concertgebouw Orchestra , great mustards and
pastries, wonderful immigrants ; I only fear one day the Dutch may ,
understandably, try to send Gerard over.

[wade]

What a collection of Piggy Frizbees! what is on top of the one in PIC9? Looks like "Did I or am I gonna"!

[Phlmaestro75]

http://www.roadfood.com/photos/mini_9635.jpg

And while in that part of the country, be sure to have some sour cream-raisin pie: http://www.roadfood.com/photos/9488.jpg

[Dufus]

If you thought bacon corn dogs looked good :

http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbachs-takes-best-tenderloin-award/article

( Dont miss the photos slide-show above the article ! )

Yellow "salad" mustard, lots of salt, dill pickle slices on top,
toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
Rodeo" playing , and you're in hog heaven ; and may be sooner if you
eat too many ! Actually, good hang-over food, too.Even makes Bruckner
pass more easily.

[hiker_rs]

On Oct 12, 8:58 pm, Dufus <steveha...@gmail.com> wrote:
> If you thought bacon corn dogs looked good  :
>

> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...

>
> ( Dont miss the photos slide-show above the article ! )
>
> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> pass more easily.
>
>

That looks like Iowa's answer to chicken fried steak!

[M forever]

On Oct 12, 9:58 pm, Dufus <steveha...@gmail.com> wrote:
> If you thought bacon corn dogs looked good  :
>

> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...

>
> ( Dont miss the photos slide-show above the article ! )
>
> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> pass more easily.

If you think that crappy spongy shit in the pictures is actual bread,
then it really doesn't matter what you stuff your face with.

[Johannes Roehl]

This is probably an apt description (I rather shuddered at the linked
photos), but like shooting fish in a barrel.

[Oscar]

On Friday, October 12, 2012 6:58:51 PM, Dufus wrote:
>
> Actually, good hang-over food, too.

Clinging to your pork tenderloin and Shiraz?

[Herman]

I believe Dufus is more a cabernet kind of guy

[Gerard]

Dufus <steve...@gmail.com> typed:

> Actually, good hang-over food, too.

Something you seem to need daily.

> Even makes Bruckner pass more easily.

Why would you "pass Bruckner"? Why "more easily"?
Isn't a piano transcription all you need (next to hang-ver food)?

[Oscar]

On Saturday, October 13, 2012 4:37:37 AM, Gerard wrote:
>
> > Even makes Bruckner pass more easily.
>
> Why would you "pass Bruckner"? Why "more easily"?

Can't beat steel-cut oats with some flax seed for that. I like Goji berries and honey on top, especially when listening to the extra long original version of the Third Symphony. Usually, I can prepare/east/'pass' all before the disc ends!

[Oscar]

And, hey, while we're talking about Midwestern delicacies, if you ever wanted to know the proper way to pronounced MISSOURI, here ya go: http://tiny.cc/hf93lw

[Dufus]

>On Oct 13, 7:10 am, Oscar <oscaredwardwilliam...@gmail.com> wrote:
> And, hey, while we're talking about Midwestern delicacies, if you ever wanted to know the proper way to pronounced MISSOURI, here ya go:http://tiny.cc/hf93lw

Having been raised 16 miles from the northern Missouri border, I can
report Missouree was then the preferred , Missouruh used mainly by
NASCAR fans.

Per the greatest President of the 20th Century :

http://www.youtube.com/watch?v=68jn2fnRvoU

http://www.youtube.com/watch?v=F402dn88gvw&feature=relmfu

Truman was a pianist,too.

Of course, Iowa is a 2-syllable word : EYE-wa

[Dufus]

>On Oct 13, 5:01 am, Johannes Roehl <parrhe...@web.de> wrote:
> Am 13.10.2012 07:47, schrieb M forever:

Ah yes, insights from the land of currywurst and schmalzbrot.

[Bob Harper]

While I share your distaste for plain old white bread in most
circumstances, it is the only bread on which to serve an authentic
barbecue sandwich. Leigh's, in Kevil, KY, the finest barbecue sandwich
known to man, is proof positive. The highly praised (he says modestly)
barbecued pork butt that I serve my guests on the 4th of July is served
on no other surface. Neither baguette nor Brötchen would serve.

Bob Harper

[Bob Harper]

From the article:

> In 1970, Gov. Warren E. Hearnes announced to some fanfare that both
> pronunciations are correct.

I knew Warren Hearnes (he was from my home town) and he's right. I use
both, though the '-ee' comes from my mouth more often, almost certainly
because I've lived in the NW for 34 years, and before that for 7 years
in WI. My brother lives near Atlanta, and more often than not he is of
the 'up' persuasion. Both work.

Bob Harper

[Bob Harper]

It seems to me that someone who says EYE-wa would also say Mizzuruh :)

Bob Harper

[Oscar]

On Saturday, October 13, 2012 5:41:53 AM, Dufus wrote:
>
> Having been raised 16 miles from the northern Missouri border, I can
> report Missouree was then the preferred , Missouruh used mainly by
> NASCAR fans.

<< In 1907, a resolution introduced in the state House to establish the 'only true pronunciation as that received by the native Indians' — a third way, Mih-SOO-rih — failed by voice vote. In 1970, Gov. Warren E. Hearnes announced to some fanfare that both pronunciations are correct. >>

[Oscar]

On Saturday, October 13, 2012 6:48:43 AM, Bob Harper wrote:
>
> > Of course, Iowa is a 2-syllable word : EYE-wa
>
> It seems to me that someone who says EYE-wa would also say Mizzuruh :)

I had a baseball coach as a kid who said EYE-oh-uh. By the way, HOW 'BOUT THEM CARDINALS?? http://tiny.cc/e9d4lw

[Oscar]

On Saturday, October 13, 2012 6:55:08 AM, Oscar wrote:
>
> I had a baseball coach as a kid who said EYE-oh-uh.

Oops, that should read Eye-OH-uh. Total hick!

[MiNe 109]

In article <pbees.644474$%Q3.4...@en-nntp-15.dc1.easynews.com>,

> on no other surface. Neither baguette nor Br�tchen would serve.

Yes, that's the traditional barbecue accompaniment in Texas as well:

http://www.flickr.com/photos/30823956@N04/8040396105/in/photostream

but you often get choice of wheat or white. :-)

Stephen

[Gerard]

Bob Harper <bob.h...@comcast.net> typed:

> On 10/12/12 10:47 PM, M forever wrote:
> > On Oct 12, 9:58 pm, Dufus<steveha...@gmail.com> wrote:
> > > If you thought bacon corn dogs looked good :
> > >
> > > http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
> > >
> > > ( Dont miss the photos slide-show above the article ! )
> > >
> > > Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> > > toasted bun, and very cold beer, with the "Hoe-down" from
> > > Copland's " Rodeo" playing , and you're in hog heaven ; and may
> > > be sooner if you eat too many ! Actually, good hang-over food,
> > > too.Even makes Bruckner pass more easily.
> >
> > If you think that crappy spongy shit in the pictures is actual
> > bread, then it really doesn't matter what you stuff your face with.
>
> While I share your distaste for plain old white bread in most
> circumstances, it is the only bread on which to serve an authentic
> barbecue sandwich.

"Authentic" does not mean much re food.
There are many examples of authentic and very bad and very bad tasting food.

[M forever]

On Oct 13, 9:04 am, Dufus <steveha...@gmail.com> wrote:
> >On Oct 13, 5:01 am, Johannes Roehl <parrhe...@web.de> wrote:
> > Am 13.10.2012 07:47, schrieb M forever:
>

> Ah yes, insights from land of currywurst and schmalzbrot.

Yes, insights from the land where being a baker is an actual craft
which requires 4 years of training and where even most supermarkets
have bakeries with master bakers in the back, so you get high quality
and very fresh bread of various kinds almost everywhere every day.

But that's not just Germany. Nice fresh bread is something people
(almost) everywhere value highly - except people like you and most
other Americans who just want to stuff their faces with nasty cheap
shit.

[M forever]

> on no other surface. Neither baguette nor Br tchen would serve.

I don't know what really "authentic" BBQ is. But I highly doubt that
when people still baked their own bread or got it from a local baker -
and that can't have been that long ago in the US either - they baked
this nasty spongy crap. Maybe not a "baguette" or "Brötchen", but some
kind of quality bread. Every culture has some. I can not believe that
this industrially produced waste material is "authentic traditional
BBQ" material.

[Gerard]

M forever <ms1...@gmail.com> typed:

> On Oct 13, 9:04 am, Dufus <steveha...@gmail.com> wrote:
> > > On Oct 13, 5:01 am, Johannes Roehl <parrhe...@web.de> wrote:
> > > Am 13.10.2012 07:47, schrieb M forever:
> >
> > Ah yes, insights from land of currywurst and schmalzbrot.
>
> Yes, insights from the land where being a baker is an actual craft
> which requires 4 years of training and where even most supermarkets
> have bakeries with master bakers in the back, so you get high quality
> and very fresh bread of various kinds almost everywhere every day.

Of course. "Bei uns ist alles besser!"

Do you really believe that supermarkets have "master bakers"?
Almost every supermarket can deliver fresh bread without a "master baker" in
house.

>
> But that's not just Germany. Nice fresh bread is something people
> (almost) everywhere value highly - except people like you and most
> other Americans who just want to stuff their faces with nasty cheap
> shit.

Most other Americans? Did you do any research?

[Bob Harper]

Yes indeed. Nothing like getting hot at the right time :)

Bob Harper

[Bob Harper]

On 10/13/12 7:03 AM, MiNe 109 wrote:
> In article<pbees.644474$%Q3.4...@en-nntp-15.dc1.easynews.com>,
> Bob Harper<bob.h...@comcast.net> wrote:
>
>> On 10/12/12 10:47 PM, M forever wrote:
>>> On Oct 12, 9:58 pm, Dufus<steveha...@gmail.com> wrote:
>>>> If you thought bacon corn dogs looked good :
>>>>
>>>> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
>>>>
>>>> ( Dont miss the photos slide-show above the article ! )
>>>>
>>>> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
>>>> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
>>>> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
>>>> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
>>>> pass more easily.
>>>
>>> If you think that crappy spongy shit in the pictures is actual bread,
>>> then it really doesn't matter what you stuff your face with.
>>
>> While I share your distaste for plain old white bread in most
>> circumstances, it is the only bread on which to serve an authentic
>> barbecue sandwich. Leigh's, in Kevil, KY, the finest barbecue sandwich
>> known to man, is proof positive. The highly praised (he says modestly)
>> barbecued pork butt that I serve my guests on the 4th of July is served

>> on no other surface. Neither baguette nor Brötchen would serve.

>
> Yes, that's the traditional barbecue accompaniment in Texas as well:
>
> http://www.flickr.com/photos/30823956@N04/8040396105/in/photostream
>
> but you often get choice of wheat or white. :-)
>
> Stephen

Wheat!? *Sacrilege* :)

Bob Harper

[Bob Harper]

With respect, Gerard, you really don't know much about barbecue, so
you'd best stay out of this.

Bob Harper

[Bob Harper]

On 10/13/12 8:10 AM, M forever wrote:
> On Oct 13, 9:04 am, Dufus<steveha...@gmail.com> wrote:
>>> On Oct 13, 5:01 am, Johannes Roehl<parrhe...@web.de> wrote:
>>> Am 13.10.2012 07:47, schrieb M forever:
>>
>> Ah yes, insights from land of currywurst and schmalzbrot.
>
> Yes, insights from the land where being a baker is an actual craft
> which requires 4 years of training and where even most supermarkets
> have bakeries with master bakers in the back, so you get high quality
> and very fresh bread of various kinds almost everywhere every day.

Gee, sounds like New Seasons or Grand Central or Whole Foods in
Portland/Vancouver.

Bob Harper

[Bob Harper]

The first clause of your first sentence says it all.

Bob Harper

[Dufus]

>On Oct 13, 10:10 am, M forever <ms1...@gmail.com> wrote:
>Nice fresh bread is something people
> (almost) everywhere value highly - except people like you and most
> other Americans who just want to stuff their faces with nasty cheap
> shit.

Yeh, right : http://www.panerabread.com/about/company/?ref=/about/company/mgmt.php

HQ in St.Louis,Missouree

[Gerard]

Pardon?
What do you know about what I know about barbecue?
I was not talking about barbecue anyway.

[graham]

"Herman" <her...@yahoo.com> wrote in message
news:201f137a-0bd8-42ff...@googlegroups.com...

----------------------------------------------
Pork and pinot noir, if you please!

[graham]

"Dufus" <steve...@gmail.com> wrote in message
news:ca6f03fc-235a-4431...@p14g2000yqk.googlegroups.com...

> If you thought bacon corn dogs looked good :
>

> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbachs-takes-best-tenderloin-award/article

>
> ( Dont miss the photos slide-show above the article ! )
>
> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> pass more easily.
>

Judging by the portions and seeming ubiquity of deep frying, it's not hard
to see why there are so many lard-arses around.

[Kip Williams]

Bob Harper wrote, On 10/13/12 11:45 AM:

I like rye and pumpernickel as much as the next guy, but it amuses me to
hear such hatred for soft white bread (I don't usually eat it, but I
don't hate on it) when the bread bakers of the past would have thought
they'd gone to heaven on being presented with a slice of — well, maybe
not Wonder Bread, but let's say commercial white bread. Consider that
our ancestors ate bread that actually wore their teeth down, partly
because of remnants of the stone it was ground on (particularly true of
Native Americans), and partly because of other surprises in the flour.
Something smooth and spongy was an unattainable ideal. Even the most
'ethnic' dark bread of today might seem like Wonder Bread to our great
grandfathers and their generation, but our regular sliced bread in a bag
would be like a confection to them.


Kip W

[Kip Williams]

Bob Harper wrote, On 10/13/12 9:48 AM:

Let's call the whole thing off!


Kip W

[William Sommerwerck]

White bread for a barbecue sandwich makes sense, because it's hard to
imagine which "flavor" of bread complements something as strongly flavored
as barbecue sauce. Neutrality seems appropriate.

[Oscar]

On Saturday, October 13, 2012 8:45:29 AM, Dufus wrote:
>
> >Nice fresh bread is something people
> > (almost) everywhere value highly - except people like you and most
> > other Americans who just want to stuff their faces with nasty cheap
> > shit.
>
> Yeh, right : http://www.panerabread.com/about/company/?ref=/about/company/mgmt.php
>
> HQ in St.Louis,Missouree

It was called St. Louis Bread Company, the original location was not far from the neighborhood where I grew up. I went there weekly throughout my childhood and adolescence. Thought there were places like it everywhere. We had fresh bread in the home. Panera the chain is not really all that different, surprisingly.

<< In 1993, Au Bon Pain Co. purchased the St. Louis Bread Company, which was founded by Ken Rosenthal. At the same time, the St. Louis Bread Company was renovating its 20 bakery-cafés in the St. Louis area. >>

[Bob Harper]

I was, and you responded. And the notion that authentic doesn't mean
much re food is nuts. But you're just arguing to argue, so here's an end.

Bob Harper

[M forever]

On Oct 13, 11:45 am, Bob Harper <bob.har...@comcast.net> wrote:
> On 10/13/12 8:14 AM, M forever wrote:
>
>
>
>
>
>
>
>
>
> > On Oct 13, 9:40 am, Bob Harper<bob.har...@comcast.net>  wrote:
> >> On 10/12/12 10:47 PM, M forever wrote:
>
> >>> On Oct 12, 9:58 pm, Dufus<steveha...@gmail.com>    wrote:
> >>>> If you thought bacon corn dogs looked good  :
>
> >>>>http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbach...
>
> >>>> ( Dont miss the photos slide-show above the article ! )
>
> >>>> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> >>>> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> >>>> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> >>>> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> >>>> pass more easily.
>
> >>> If you think that crappy spongy shit in the pictures is actual bread,
> >>> then it really doesn't matter what you stuff your face with.
>
> >> While I share your distaste for plain old white bread in most
> >> circumstances, it is the only bread on which to serve an authentic
> >> barbecue sandwich. Leigh's, in Kevil, KY, the finest barbecue sandwich
> >> known to man, is proof positive. The highly praised (he says modestly)
> >> barbecued pork butt that I serve my guests on the 4th of July is served
> >> on no other surface. Neither baguette nor Br tchen would serve.
>
> > I don't know what really "authentic" BBQ is. But I highly doubt that
> > when people still baked their own bread or got it from a local baker -
> > and that can't have been that long ago in the US either - they baked

> > this nasty spongy crap. Maybe not a "baguette" or "Br tchen", but some

> > kind of quality bread. Every culture has some. I can not believe that
> > this industrially produced waste material is "authentic traditional
> > BBQ" material.
>
> The first clause of your first sentence says it all.

So you think that industrially produced spongy waste material is the
right bread for "authentic traditional BBQ"? People here have always
eaten shit, never produced quality baked goods even before the big
corporations took over? I really have a hard time imagining that. You
seem to think that is the case though so apparently you don't know
what real BBQ is either. Makes sense. You people seem completely
disconnected from whatever tiny little bit of local cultural heritage
you may have had, too. You just uncritically accept whatever the food
industry puts into your trough.

[Oscar]

On Saturday, October 13, 2012 5:07:36 PM, M forever wrote:
>
> You people seem completely disconnected from whatever tiny
> little bit of local cultural heritage you may have had, too. You just
> uncritically accept whatever the food industry puts into your trough.

I love the 'you people' part. As if this 10 year immigrant isn't going to stay and make his life here any longer. Not. If nothing else he stays for those easy white-bread American women, because no self-respekting frau will give it up to him let alone bear his children. The total lack of curiosity on your part, Michael, and the trolling you do here to announce your ignorance to everyone, would be ridiculous were it not so pathetic. How come you are so grossly overweight, by the way? You haven't had German food on a regular basis for nearly ten years. What's your excuse, fatty? No self-control?? Not very German — but very American!

[Bob Harper]

> industry puts into your trough.\

Wrong again, Michael. In the first place, I know FAR more than you about
barbecue, having grown up in a culture which knows barbecue and its
preparation, something you can't get from a book. I've eaten it all my
life, and have an appreciation you cannot hope to achieve of the fine
details that separate acceptable from truly excellent barbecue. But
that's natural, as you did not grow up in a culture in which understands
barbecue and have admitted above that you don't know what authentic
barbecue is. This is evident from your lack of understanding about what
sort of bread best supports the meat in a barbecue sandwich. That bread
isn't good for much else, but for barbecue it is sovereign. Of course,
you wouldn't know that. So why embarrass yourself?

Bob Harper

[Bob Harper]

On 10/14/12 1:25 AM, Gerard wrote:
> Bob Harper<bob.h...@comcast.net> typed:
>>

>> Wrong again, Michael. In the first place, I know FAR more than you
>> about barbecue, having grown up in a culture which knows barbecue and
>> its preparation, something you can't get from a book. I've eaten it
>> all my life, and have an appreciation you cannot hope to achieve of
>> the fine details that separate acceptable from truly excellent
>> barbecue. But that's natural, as you did not grow up in a culture in
>> which understands barbecue and have admitted above that you don't
>> know what authentic barbecue is. This is evident from your lack of
>> understanding about what sort of bread best supports the meat in a
>> barbecue sandwich. That bread isn't good for much else, but for
>> barbecue it is sovereign. Of course, you wouldn't know that. So why
>> embarrass yourself?
>>
>> Bob Harper
>

> This is exactly how Misery forever writes about you (but then related to playing
> in an orchestra, or knowing *everything* about classical music, or speaking
> other languages).
>
> You seem to believe that *your* way of barbecue is the only way barbecue can
> exist. Did you invent barbecue?
>

Gerard, Gerard. Do you not recognize parody when you see it?

Bob Harper

[Bozo]

On Friday, October 12, 2012 at 8:58:51 PM UTC-5, Bozo wrote:
> If you thought bacon corn dogs looked good :
>

> http://blogs.desmoinesregister.com/dmr/index.php/2012/10/12/breitbachs-takes-best-tenderloin-award/article

>
> ( Dont miss the photos slide-show above the article ! )
>
> Yellow "salad" mustard, lots of salt, dill pickle slices on top,
> toasted bun, and very cold beer, with the "Hoe-down" from Copland's "
> Rodeo" playing , and you're in hog heaven ; and may be sooner if you
> eat too many ! Actually, good hang-over food, too.Even makes Bruckner
> pass more easily.

The 2016 update, and new phortos :

http://www.press-citizen.com/story/entertainment/2016/10/14/best-pork-tenderloin-iowa/92010778/

[HT]

> The 2016 update, and new phortos :
>
> http://www.press-citizen.com/story/entertainment/2016/10/14/best-pork-tenderloin-iowa/92010778/

The nice lady appearing in the interview with Brad Magg convinced me that a best-pork-tenderloin from time to time keeps you in good health and excellent humour.

Henk

[Bozo]

>On Friday, October 14, 2016 at 1:59:48 PM UTC-5, HT wrote:
>....keeps you in ... excellent humour.


Indeed, the reason for my post , and to better bear the slings and arrows at RMCR.

Eet smakelijk !!

[Bob Harper]

Portland may be one the best food towns in the country, but I'm not sure
there's a pork tenderloin to to compare with these anywhere in town.
Nick's and Smitty's both look great. I'm sure I'd have to try both
several times to make a judgment between them :)

Bob Harper

[Mort]

Try the wonderful porchetta from a street vendor in Umbria, e.g. Arezzo,
Italy: huge crispy slices cut from a whole spit-roasted young pig, made
with local herbs including wild finocchio (fennel) leaves, from
acorn-fed specially bred pigs. The flavors are huge and magnificent, and
make our industrial pork taste like cardboard in comparison.

Mort Linder

[Gerard]

"Mort" wrote in message news:_7rMz.41104$fI2....@fx36.iad...

Try the wonderful porchetta from a street vendor in Umbria, e.g. Arezzo,
Italy: huge crispy slices cut from a whole spit-roasted young pig, made
with local herbs including wild finocchio (fennel) leaves, from
acorn-fed specially bred pigs. The flavors are huge and magnificent, and
make our industrial pork taste like cardboard in comparison.

=======================

Could be a good idea to change the subject line into:
OT OT OT OT OT OT Iowa's best tasting cardboard

[Mort]

Bozo wrote:
> Eet smakelijk !!


En jij ook.

Mort Linder