Barry - I suffer from kosher negligence and ignorance of all things pork unless for baby double-loin chops rubbed in sweet green fig brandy, then scatter shot with with charred French Roast beans, then braised on a patchwork iron grill with branches of carefully laced cherry wood branches aflame.
Yes, I am getting ready for a Futurist dinner Saturday evening at the local Museum.
Stephen V
http://stephenvincent.net/blog/
--- On Wed, 10/14/09, Barry Alpert <[log in to unmask]> wrote:
From: Barry Alpert <[log in to unmask]>
Subject: Re: Snap That Penguin Translating
To: [log in to unmask]
Date: Wednesday, October 14, 2009, 12:16 PM
Stephen,
I believe that, historically, whether the cook could afford to add salt pork to the beans,
whether green, black, or white, may be the more significant issue. Sea beans are
naturally salty and green, but were priced at $12/pound at a local farmers' market.
New research leads me to wonder whether the British rock band "Fumble" aren't being
referenced as well.
Barry
On Tue, 13 Oct 2009 16:42:50 -0700, Stephen Vincent <[log in to unmask]> wrote:
>--- On Tue, 10/13/09, Barry Alpert <[log in to unmask]> wrote:
>
>From: Barry Alpert <[log in to unmask]>
>Subject: Snap That Penguin Translating
>To: [log in to unmask]
>Date: Tuesday, October 13, 2009, 2:57 PM
>
>SNAP THAT PENGUIN TRANSLATING
>
>
>Les haricots sont pas sales >>
>
>But, Barry, are they 'green'?
>
>Salty Bean Fumble.
>
>
>Barry Alpert / Silver Spring MD US / 10-13-09 (5:54 PM)
>
>
>http://www.youtube.com/watch?v=yfYdWPTLX-0&feature=related
>
>http://www.youtube.com/watch?v=aVwUf3O--s4
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