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Offline TCU

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Common People
« on: December 21, 2012, 12:26:48 PM »
Common People
https://www.youtube.com/watch?v=yuTMWgOduFM

She came from Greece she had a thirst for knowledge,
she studied sculpture at Saint Martin's College,
that's where I,
caught her eye.
She told me that her Dad was loaded,
I said "In that case I'll have a rum and coca-cola."
She said "Fine."
and in thirty seconds time she said,

"I want to live like common people,
I want to do whatever common people do,
I want to sleep with common people,
I want to sleep with common people,
like you."

Well what else could I do -
I said "I'll see what I can do."
I took her to a supermarket,
I don't know why but I had to start it somewhere,
so it started there.
I said pretend you've got no money,
she just laughed and said,
"Oh you're so funny."
I said "yeah?
Well I can't see anyone else smiling in here.
Are you sure you want to live like common people,
you want to see whatever common people see,
you want to sleep with common people,
you want to sleep with common people,
like me."
But she didn't understand,
she just smiled and held my hand.
Rent a flat above a shop,
cut your hair and get a job.
Smoke some fags and play some pool,
pretend you never went to school.
But still you'll never get it right,
cos when you're laid in bed at night,
watching roaches climb the wall,
if you call your Dad he could stop it all.

You'll never live like common people,
you'll never do what common people do,
you'll never fail like common people,
you'll never watch your life slide out of view,
and dance and drink and screw,
because there's nothing else to do.

Sing along with the common people,
sing along and it might just get you through,
laugh along with the common people,
laugh along even though they're laughing at you,
and the stupid things that you do.
Because you think that poor is cool.
...Only One Solution {"MAN" by Steve Cutts}

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Offline TCU

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Re: Common People
« Reply #1 on: December 21, 2012, 12:34:26 PM »
How I Learned to Love Goat Meat
https://www.nytimes.com/2009/04/01/dining/01goat.html

Quote
YOU never know where goat will take you. When I asked the smiley butcher at Jefferson Market, the grocery store near my apartment in the West Village, whether he had any goat meat, he told me: “No. I got a leg of lamb, though — I could trim it nice and thin to make it look like goat.” I politely declined. We fell into conversation. I found myself telling him: “Koreans think eating goat soup increases virility. It can lead to better sexytime.” My new friend responded: “My lamb does that a little. You won’t want to every night, but maybe every other night.” Reaching toward his counter to pick up a mound of hamburger, he paused to ask, “It’s for you, the goat?”

Mine is the tale of the recent convert. Admittedly, I’m late to the party: goat is the most widely consumed meat in the world, a staple of, among others, Mexican, Indian, Greek and southern Italian cuisines. Moreover, it’s been edging its way into yuppier climes for a year or so now, click-clacking its cloven hooves up and down the coasts and to places like Houston and Des Moines. (When New York magazine proclaimed eating goat a “trendlet” last summer, one reader wrote on the magazine’s Web site, “Here are white people again!!!! Acting like they invented goat meat.”) A famed beef and pork rancher, Bill Niman, returned from retirement to raise goats in Bolinas, Calif.; New York City has a chef (Scott Conant) who’s made kid his signature dish.

Novelty and great flavor aren’t the only draws here — the meat is lower in fat than chicken but higher in protein than beef. There’s even an adorable neologism (“chevon”) for those who want their meat to sound like a miniature Chevrolet or a member of a 1960’s girl group.

I’d partaken of the bearded ruminant before, most memorably in a Jamaican curry in Brooklyn. I’d liked the flavor of the meat, equidistant as it was from lamb and beef. But when my teeth wrangled a particularly tough piece of meat that was shield-shaped and curved and slightly rubbery, I had the distinct impression that I had bitten into the cup of a tiny bra.

Indeed, goats have long held a lowly reputation. Scavengers, they are falsely accused of eating tin cans. Their unappetizing visage is simultaneously dopey and satanic, like a Disney character with a terrible secret. Their chin hair is sometimes prodigious enough to carpet Montana. Chaucer said they “stinken.”

My conversion moment came this February when I went to the West Village restaurant Cabrito and had the goat tacos. This hip taquería-style restaurant — which is named after the baby goat that is pit-barbecued in Texas and Mexico — marinates its meat for 24 hours before wet-roasting it over pineapple, chilies, onion and garlic. The resultant delicious pulled meat is tender throughout and slightly crisp and caramelized around the edges. Think lamb, but with a tang of earthy darkness. Think lamb, but with a rustle in the bushes. Think ... jungle lamb.

Suddenly I was go go goat. I wanted to order goat in as many restaurants as possible. Shortly into this process, a friend asked me, “Is it gay meat?” Confused, I said, “There’s nothing gay about it at all.” She explained, “No, I said is it gamey?”

Oh, that. Only very slightly, and depending on how it’s prepared. Two of my favorite goat dishes in New York are the least gamey. At Scarpetta, Mr. Conant’s signature dish, capretto, consists of slices of moist-roasted kid floating on top of a column of peas and cubed fingerlings. Convivio serves baked cavatelli in a tomato-braised goat ragù. In both dishes, the meat is as tender as a Jennifer Aniston movie.

Once I’d tasted a wide variety of goat — from a spicy curry at Dera in Jackson Heights, to a goat paratha at the Indian takeout place Lassi, two blocks from my apartment — it was time to make some of my own. Three butchers in my neighborhood told me that, with three days’ or a week’s notice, they could get me frozen goat meat.

“You have elk and wild boar, but not goat?” I harangued a butcher at Citarella, invoking Norma Rae; he countered, “That’s how life is,” suddenly Montaigne. I had better luck at the Union Square greenmarket, where two farms, Patches of Stars and Lynnhaven, sell frozen meat for about $13 to $18 a pound on Saturdays (and Lynnhaven on Wednesdays, too), as well as at Esposito Meats at 900 Ninth Avenue, which has it daily ($4.98 a pound). I found fresh goat meat available daily at $4.50 a pound at Atlantic Halal on Atlantic Avenue in Brooklyn.

Two things quickly became clear once I started cooking. First, because it’s so lean, goat is particularly good when braised or cooked with moist heat so it won’t dry out. While my mantis, or mini Turkish ravioli, filled with goat and parsley and onion, were pretty good and my goat and pork polpettine, or tiny meatballs, slightly better, the two winners so far have been goat ragù and chèvre à cinq heures.

The former, an adaptation of the chef Andrew Carmellini’s lamb ragù, adds cumin and lots of fresh herbs (thyme, rosemary and mint) to a tomato ragù, yielding a dish that evokes the saturated greenness of a meadow in springtime. In the latter, an Anthony Bourdain recipe, you cook a garlic-clove-studded leg of lamb — or, in this case, goat — in a Dutch oven so it can have all the benefit of sitting for five hours in a pool of white wine and 20 more cloves of garlic.

My second realization was that goat, like lamb, has a lot of the fatty membrane known as caul. Though a sharp knife is your friend here, I have, on two occasions, resorted to using scissors, and, while doing so, been reminded of how the chef Fergus Henderson uses a Bic razor to depilate pig. This is the only part of cooking goat that I don’t love — however, I will confess that I think the single most terrifying passage in all of literature is from a lamb recipe in Madame Guinaudeau’s 1958 book “Traditional Moroccan Cooking”: “Make a hole with the point of the knife just above the knee joint of one of the legs between flesh and skin. Blow through the opening until the air gets to the fore legs and makes them stick up.”

It is the hallmark of the true enthusiast that he is wont to proselytize. Indeed, I recently threw a dinner party at which I served goat at every course — the polpettine among the appetizers, the ragù as our entrée, and a cheesecake interlarded with nearly a pound of Coach Farm’s chèvre for dessert. At evening’s end, as my wine-fueled guests prepared to scramble down the stairs of my four-flight walk-up, it was all I could do not to tie tiny bells around their necks.

More recently, in an effort at romantic overture, I mail-ordered some of Mr. Niman’s wonderfully flavorsome loin chops ($45 for 3 pounds from www.preferredmeats.com); marinated them in red wine, garlic and rosemary before broiling them; and ate them with my boyfriend amid candlelight and fresh flowers. Did the goat yield the desired end? Let a veil of decorous restraint fall over the proceedings forthwith, the better to mask a small storm of bleats and four cloven hooves, gently twitching.

Perhaps you read this article and wondered...what was wrong with that?

Well, that's rather the point isn't it.

This article represents the writings of your typical first world human being. This article represents the desires of the "common people". This article represents psychosis.
« Last Edit: December 21, 2012, 01:24:24 PM by TCU »
...Only One Solution {"MAN" by Steve Cutts}

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Offline TCU

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Re: Common People
« Reply #2 on: December 21, 2012, 10:13:04 PM »
// An article at Snargleplexon accurately demonstrates the psychosis of the above article //

Last Screams - The Death of a Lady
http://www.snargleplexon.com/2010/02/25/last-screams-the-death-of-a-lady/

Quote
    Our friend James caught our neighbor, Tina, a young mother of two, and put her in a hay-lined waxed-cardboard box. She calmed down and sat quietly in the box. I sat reading in my farm’s greenhouse, waiting for Daniel to come back from a trip to the city, and Tina waited with me, her head sticking through a gap in the top of the box. She was funny, maybe even cute. I tried not to get attached.

    We took her to Daniel’s parents’ house and left her in the box in the garage overnight. No hawks or foxes in there. And we’d read about imposing a 12-hour fast (advantage: a cleaner digestive tract), so no food. In the morning, she looked content. She had just menstruated and held out a wad of cash, which made me very sad. She wanted to coexist with us. To feed us, if we fed her. Daniel reminded me that in the winter, without a job, her income would probably drop significantly. I sighed. He was right.

    So we bound her feet with a rope—she was surprisingly calm—and hung her upside-down from a tree limb. We’d heated a large pot of water to 150 degrees and set it on the ground nearby. We were ready.

    Daniel held her head in one hand and took a straight-edge razor to her throat. In retrospect, a knife would have been better. More leverage. With just the blade, the first cut drew blood, but it didn’t go far enough. Daniel sliced again, and a stream of blood dripped to the ground. The sources we’d consulted recommended leaving the head on at first, to prevent a surge of adrenaline that might toughen the meat.

    Tina opened her eyes every minute or so, fluttered her lids, and closed them.

    After three or four minutes, I broke the solemn silence: “It’s weird that she’s not flailing.” Then she did flail, but just for a few seconds. Blood splattered on my pants and on Daniel’s face, which made him, in a hooded sweatshirt, look like a murderer.

    When we could no longer feel a heartbeat, we untied her, cut off her head, and submerged her in the pot. That made stripping her down easier, and we sloughed off her shorts and socks, flinging them off our cold, wet fingers. With the clothes gone, her hair remained, and we tried to pull out all of those, too. By that point, the carcass looked more or less like what you see in any depraved cannibal’s village. Clothes: living being. No clothes: food. I didn’t feel sentimental anymore.
    We took Tina’s body into the kitchen, chopped off her feet and neck, and slit around her anus, the all-purpose lower hole. We followed instructions and a diagram on a laptop screen; I made a ventral T-shape cut and reached into the warm cavity to pull out the organs. (Because of the prior slit, the intestines came out with the vent attached.) The whole process reminded me of my anatomy lab in college.

    Otherwise, it wasn’t so bad. I tried to feel regular, not righteous about it, especially after a friend forwarded me some quotes. One was from the founder of the Institute of Urban Homesteading: “The level of appreciation for nature and life when you slaughter your own meat creates a kind of ethic that I think is what we need to save the world.” Reese rolls her eyes; she kills a girl and calls it messy and mundane.

    I hear her, but I’m still glad we did it. I confirmed my weird personal right to consume another living being, and I do feel more conscious about meat-eating in general. Dare I sound new-age? I feel more mindful. Our little neighbor girl was very much on my mind as we ate her. Nursing mothers don’t have much meat on them, but the broth and the few shreds were savory and satisfying.
...Only One Solution {"MAN" by Steve Cutts}

Please feel free to send along editorial suggestions or report broken links. We're about success.

 

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