SC - Bidding for Feast

[Elaine Koogler]

Sorry about that.  Of course, I meant the loin...the main idea in what I was
saying being that it's usually cheaper, in the long run, to use this cut as you
aren't paying for the bones!

Kiri

Chris Stanifer wrote:

> --- upsxdls_osu at ionet.net wrote:
> > Thanks, you've given me a great justification point!
> >  Liadan
> >
> > On Mon, 26 Mar 2001 13:09:55 -0500 you wrote:
> >
> > >
> > > Another point to consider in the roast vs.
> > tenderloin idea is that you are
> > > paying for bones when you buy a pork roast.  With
> > a tenderloin, everything you
> > > get is edible...so, depending on the amount of
> > bone, it's possible that
> > there's
> > > not that much difference in the cost!
> > >
> > > Kiri
>
> Okay... once again I have to stress that what you are
> thinking of may well be a Pork "Loin", NOT the
> tenderloin!!!  I have this teeth-aching visual of a
> poor SCA cook opening up her tiny package of
> tenderloin, when what she really meant to tell the
> butcher was "I wan't X pounds of Pork Loin..."  The
> difference is HUGE HUGE HUGE!  Please don't ask the
> butcher to give you pork tenderloin, unless that is
> really what you want (which it sounds like it ain't).
>
> Balthazar of Blackmoor
> (who was sure some of the others on this list would
> have caught this by now...)
>
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