On 10/17/10 12:12 PM, jeanette wrote:
If lamb is so difficult to obtain in the USA, what meat
do you eat if any??
Beef primarily, with chicken a close second.
Some fresh pork, but pork is mostly found in the form of
bacon, sausage, ham, and the like. Even pork tenderloin --
which used to be *the* staple of lunch counters here in
Indiana -- has become a specialty item that one goes to
another town to eat. Dairy Queen notwithstanding, you can't
get a tenderloin sandwich at all anywhere but Indiana.
Neither breaded pork puree nor two layers of breading
attached to a thin film of something is a tenderloin.)
To a Hoosier, "pork tenderloin" is a slice of tenderloin
pounded like a minute steak, rolled in flour, dipped in
egg-and-milk, rolled in fine dry breadcrumbs, deep-fat
fried, and served on a bun with lettuce, tomato, onion, a
slice of dill pickle, and mayo.
Tenderloin sandwich was never a dish cooked at home. One
can buy actual tenderloins now, often packaged in marinade,
and they are good baked or slow-poached in vegetables. I
presume that people who butchered hogs sometimes separated
the tenderloin -- you can't get tenderloin and chops off the
same hog -- but Dad always killed a calf for our year's
meat. Mom sometimes remarked that she liked pork better
than beef, but there's more you can do with beef.
So we sold all the hogs we raised and bought a baby dairy
bull to eat. I remember only the last calf, and didn't make
a pet of him as my older sisters did with the previous
calves. (Perhaps our parents had learned not to let the
children play with their food!)
A turkey baked whole is *the* holiday dinner, some turkey
parts are becoming available for everyday cooking, and
turkey is very popular in heat-and-serve dishes. Turkey is
invariably the meat in "healthy" or low-fat packaged foods.
(Except when it's soy beans.)
Buffalo is sporadically available, but it costs more than
beef and isn't any better, so when the store finally sells
the last of it, they don't buy any more.
I think it's illegal to sell venison, but hunters are
allowed to give it to soup kitchens. Deer liver is the best
liver I ever ate -- just slice it and fry it in butter;
don't do anything fancy. Alas, we no longer live in the
same state with the deer hunter who didn't like liver.
Perhaps not all deer liver is that good -- the one I got was
from a deer shot on a nuisance permit in an apple orchard.
Fish and seafood are available in bewildering variety. I'm
rather fond of tilapia, but don't buy fish very often
because the only way I like it is fried.
--
Joy Beeson
http://roughsewing.home.comcast.net/
west of Fort Wayne, Indiana, U.S.A.
where summer is hanging on, but just barely.
To unsubscribe send email to [email protected] containing the line:
unsubscribe lace-chat [email protected]. For help, write to
[email protected].
