Text 13398, 78 rader
Skriven 2007-03-25 00:34:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Hispanic Meat Market
================================
 -=> On 03-24-07  09:07,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Hispanic Meat Market <=-

 DSh>   What I call a picnic shoulder is that lower joint, 
 DSh>   running about 8 pounds, that BJs has for $0.99 per pound.   

 DSac> Okay, that's called a "whole shoulder" here, we get them cryovact.
 DSac> They are anywhere from 8 to 12 pounds.

  We seem to be zeroing in on a common term.    I think that the diagram
  that Jim Weller posted a link to explains it also.

 DSac> What you call "boston butt" is what we call "butt roast," I think.
 DSac> "Boston" isn't mentioned. [g]

  And the Maniacs eat lobster, while down here we eat Maine lobster.
  You eat clam chowder, and we eat New England clam chowder.  Where
  Southern Ruth lives, they eat fried chicken -- the rest of us eat
  Southern Fried Chicken.  Etc. Etc. Etc.

  Back to your original suggestion about your buying whole shoulder at
  $0.79, icing it down and bringing it here.   I don't think it would be
  worth the hassle, ice expense, etc.  At the appropriate time, we will
  get the pork from BJs here, or other local place if one turns up with
  a better deal.   If Michael really wants to do his chicarrones we'll
  get a "shoulder" as well as the butts.   I don't know what he will
  need to do that though.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: West Indies Pepper Pot Soup
 Categories: One dish, Soup, Beef, Pork, Indian
      Yield: 8 servings
 
    1/4 lb Salt Pork
  1 1/2 lb Stew Beef, cut into 2" cubes
    1/2 ts Dried Thyme
    1/4 ts Pepper
      2 x  Cloves Garlic, crushed
      2 tb Salad oil
     10 oz Fresh Spinach, washed, trimm
      1 cn Okra , drained (15 1/2 oz.)
           Lg Tomato, peeled & cubed
  1 1/2 lb Short Rib of Beef, 3" piece
     12 c  Water
  1 1/2 ts Salt
           Lg Onion, peeled & diced
      2 x  Scallions, with some tops *
           Lg Green Pepper, cleaned  *
     10 oz Fresh Kale, washed & trimme
      4 x  Med Sweet Potatoes,  ***
 
  *    cleaned and sliced ** and chopped *** peeled and cubed Put salt
  pork and short rib pieces in a large kettle; brown ribs on all sides.
  Add stew beef and brown on all sides. Pour in water and slowly bring
  just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and
  simmer, covered, 1 hour, occassionally removing any scum that rises
  to the top.
   While meat is simmering, saute onion, garlic, and scallions in
  heated oil in a skillet until tender. Add green pepper and saute 1
  minute. Remove from heat and set aside.
   After meat has cooked 1 hour, add sauteed vegetables and other
  ingredients to the kettle. Continue to cook slowly, covered, about 30
  minutes, until vegetables and meat are cooked. Remove from heat and
  cool slightly. Take out short ribs and cut off and discard any fat.
  Cube meat and return to kettle. Reheat, if necessary.
    Serves 8.
 
MMMMM



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