Human Shield (1893); Broccoli Rabe (1928); Snail Salad
funex79 at SLONET.ORG
Tue Jan 28 01:18:12 UTC 2003
Isn't broccoli rabe the same thing as broccoli rape of which there are many
cites in google?
----- Original Message -----
From: <Bapopik at AOL.COM>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Monday, January 27, 2003 12:49 PM
Subject: Human Shield (1893); Broccoli Rabe (1928); Snail Salad
> HUMAN SHIELD
> Russell Sage has a college named after him in Troy, NY. I went to
college in that town, to RPI. I was once planning to dramatize a biography
of Russell Sage, and I was familiar with the assassination attempt on Sage's
life and his use of a "human shield" to save himself.
> "Human shield" shows 301 NEW YORK TIMES hits, most in the past 15 years
involving Iraq. However, the first hit is that Russell Sage incident.
> 18 November 1893, NEW YORK TIMES, pg. 1:
> _LAIDLAW A WINNER AT LAST_
> _RUSSELL SAGE MAY HAVE TO_
> _PAY FOR HIS HUMAN SHIELD._
> (Cheap-skate Sage didn't compensate the hapless guy much for saving Sage's
> BROCCOLI RABE
> As expected, Merriam-Webster's 1976 is way off. I searched for "rabe"
with the keyword "broccoli," to avoid playwright "David Rabe" hits. There
were 380 hits in the NEW YORK TIMES alone. Does OED need more evidence?
> 25 March 1928, NEW YORK TIMES, pg. 49:
> _PRODUCE MARKETS_
> Broccoli rabe:
> Cal., crt...
> Tex., crt...
> Tex, bak...
> 10 April 1938, NEW YORK TIMES, pg. 128:
> Broccoli, okra and broccoli rabe (a loose, leafy type sold by the pound
like spinach) are inexpensive and good.
> SNAIL SALAD
> "New York System" is in DARE--from 1982. That's over 50 years off!
> "Snail salad" should certainly be in the next volume of DARE. It is an
American regionalism. Whether it makes DARE and whether it receives good
citational evidence are separate questions.
> For what it's worth, this (which says near the bottom that "snail
salad" is a "local thing" from RI) is from Google Groups:
> From: Bob Wells (bwells at tax.org)
> Subject: Re: Philadelphia Cheese Steaks
> View: Complete Thread (16 articles)
> Original Format
> Newsgroups: rec.food.restaurants
> Date: 1997/11/03
> Friend wrote:
> > David Hoffman (hoffman at Xenon.Stanford.EDU) wrote:
> > : In article <63amkd$g7t at dfw-ixnews5.ix.netcom.com>,
> > : Avoid Jim's Steaks on South Street. It's an extremely popular
> > : destination, but I think it's only because of the location and the
> > : hype. For goodness sake, instead of real provolone they spread some
> > : crap on with a knife! Undoubtedly some devotees will be happy to
> > : contradict.
> > The "crap" that you refer to is called Cheese Whiz. I like Jim's much
> > than Pat's mostly because Jim's has an indoor eating area. I also hate
> > Cheese Whiz, but I don't see what your point is because Cheese Whiz is
> > at the Pat's and just about every other place that sells cheese steaks
> > Philadelphia. You get a choice of American Cheese, Cheese Whiz, or
> > at almost all cheese steak places. In fact, not only do people in Philly
> > debate where the best cheese steak can be bought, but "we" also debate
> > or not a real authentic Philly Cheese Steak has Cheese Whiz or another
> > of cheese. I prefer Provalone. I am not even sure if Cheese Whiz is a
> > food product! It tastes mostly of chemicals.
> Provolone is what you'd get on a cheesesteak in Mass. or R.I. Much better
> in my book. I've been to Pat's and it was fun, but I'd say it's more of a
> local thing than anything else, like loose meat hamburger in Iowa,
> barbecued snoots in St. Louis, snail salad in RI, etc. I always try to go
> native, but given my choice of junk food a cheese whiz cheesesteak isn't
> Bob Wells
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