tag:blogger.com,1999:blog-16379550.post115074876725607397..comments2023-07-04T18:47:44.843-04:00Comments on Somethink to Chew On: the taste of lambHarlanhttp://www.blogger.com/profile/10090536998999734716noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-16379550.post-1150750681978137522006-06-19T16:58:00.000-04:002006-06-19T16:58:00.000-04:00:) Excellent use of Brobdingnagian, indeed! No, I ...:) Excellent use of Brobdingnagian, indeed! No, I didn't see that article; thanks for linking to it. Bruni notes in his posting that it's not really true mutton, but he doesn't cite his colleague at the Times. Verrrry interesitng...!Harlanhttps://www.blogger.com/profile/10090536998999734716noreply@blogger.comtag:blogger.com,1999:blog-16379550.post-1150750392137669112006-06-19T16:53:00.000-04:002006-06-19T16:53:00.000-04:00Did you see R.W. Apple's "Much ado about Mutton" i...Did you see R.W. Apple's "Much ado about Mutton" in the NYTimes in March? The Missus loved it because, although she would never eat mutton, she loves wordplay.<BR/><BR/>He says:<BR/><BR/>But the city's most famous ''mutton'' offering, the Brobdingnagian chop served at the venerable Keens Steakhouse near Madison Square Garden, is actually just an outsize (if invariably delicious) hunk of lamb. Not mutton dressed up as lamb this time, but lamb dressed up as mutton.<BR/><BR/>http://select.nytimes.com/gst/abstract.html?res=F50A1FF73F540C7A8EDDAA0894DE404482Anonymousnoreply@blogger.com