Text 12290, 88 rader
Skriven 2007-02-25 00:58:44 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HAWG TIED  70224
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Their suppliers are willing to pay the bucks to get the Prime grade
 JW> animals.
 
 GJ> From where?  Are there abattoirs which the general public never hears
 GJ> of or sees, but which only deal with top restaurants?
 JW> 
 JW> There are indeed select farms that deal only with top restaurants. The
 JW> farm's name may even show up on the restaurant menu. The abattoir
 JW> would large and serve multiple clients, but the primo meat would be
 JW> segregated and handled specially.               ~~~~~~~~~~~

This discussion has got me thinking about quality meat; coincidentally
I recently saw a TV program which included a visit to such a farm in
the Barossa Valley where Merino-Suffolk sheep were bred for quality
restaurants.  As a further coincidence, last night one our largest
country abattoirs, "Primo Meats", 100km north of Adelaide, burned
down.  It will be interesting to see how that affects the supply.
 
 JW> nice brown) for $12.99/kg, regular sirloin (bright rosy red) for $8.99
 JW> and regular sirloin, but on it's expiry date (also a nice brown) for
 JW> $6.99! The store managers and their regular customers are all idiots!
 JW> Naturally I bought the marked down accidentally aged beef.
 GJ> I hope you haven't told other people about that perk!

 JW> Just my immediate family. I tipped them to run down that day and
 JW> stock up.

I hope they got there in time.  If you know that the store is likely
to be shut the next day, for a public holiday or similar, that is a
good time to get the almost time-expired mark-downs.
 
 GJ> Hopefully not too many local shoppers will wake up to this
 JW> Amen.

I won't tell 'em.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TIGER PRAWN NOODLES - PANCIT SUGPO
 Categories: Mains, Seafood, Filipino, Asia-se
      Yield: 6 servings
 
    500 g  F- tiger prawns
      1    Egg whites; beet lightly
      3 tb Flour- cornflour
      1    Chicken breast
      2    Garlic cloves; minced
      1 md Onions; chop
     50 g  Pork; coarse chop
      4    Chicken livers; chunked
      3 tb Olive oil
      1 ts Salt
      1 tb Soy sauce
  1 1/2 c  Broth
      1    Carrots; julienned
      1    Cauliflowers; in florets
      4    Cauliflower leaves; shred
    125 g  Green pea pods; trim
    1/3 c  Leeks; kutsay
    240 g  Rice noodles; pancit
 
  Peel the prawns, leaving the tails on, devein, rinse & pat dry. Dip
  in egg white, coat with 1tb cornflour & set aside. Bone & slice the
  chicken breast into 2.5cm strips. Dip in egg white. Coat with 1tb
  cornflour.
  
  Saute the garlic, onion, pork & chicken liver for a minute in the oil,
  stirring constantly. Add the prawns & chicken meat. Saute 3 or 4
  minutes. Season with salt & soy sauce. Pour in the broth & bring to
  the boil. Add the carrot, cauliflower, cabbage, pea pods & kutsay &
  cook 2 or 3 minutes, stirring constantly.
  
  Dissolve the remaining cornflour in 2tb cold water & add this to the
  broth & stir for a minute or two, till the mixture thickens. Add the
  noodles & cook 3 minutes. Serve hot.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)