Text 16024, 130 rader
Skriven 2007-05-28 00:13:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Picnic stuff 575
============================
 -=> On 05-27-07  19:05,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic stuff 575 <=-

 -=> Dale Shipp said to Dave Sacerdote <=-
 
 DSh> We freeze almost all meats.  
 DSac> Interesting.  I seldom buy meat that isn't for consumption
 DSac> within a few days, so it never sees the inside of the freezer.

 ML> My mother used to claim that beef should never be frozen, but
 ML> pork froze well. At the time, the books generally said that
 ML> pork should never be frozen, but beef froze well. I imagine
 ML> that given low enough water content and a quick enough freeze,
 ML> any meat probably freezes okay. But I do prefer fresh meat
 ML> when it's practical for me to get it.

  With us, it is both a budget thing and a convienience thing.  It is
  good to have an available source of meats in the freezer for what ever
  strikes our fancy.   Most of the time, we decide soon enough in
  advance to let it thaw gently.   As to budget, the price of meat can
  easily be double the sale price if you decide that today you want that
  ribeye steak, etc.  For example, today Safeway had bone-in chicken
  breasts at $0.99 per pound.   If we did not already have an ample
  supply in the freezer, we'd stock up and get 10 pounds or so to lay by
  for future use.  Much better than paying $2.49 or more on the spot.
  I think that grocery store meat prices have as much flucuation as
  airline prices.

 ML> On our way back from the hospital yesterday, we found the new
 ML> Texas Roadhouse in Glenn Dale; made a big U-turn to get there.

  Don't blame you.   We like them.  That one is new enough that it is
  not on their web site.   Glenn Dale does not look like it would be any
  closer for us than the Pasadena or Westminster locations.

 ML> The famous peanuts (you throw the shells on the floor) were seconds,

   The ones we have been to lately give you a second bucket for the
   shells.

 
 DS> I think that a 15 pound shoulder would last us for a lot longer than
 DS> a few days.   I'd eat part, and freeze the rest in meal sized
 DS> portions for later use.

 ML> I admit that's a lot of meat for two. Usually I see chunks of
 ML> about 1/3 that size in the stores, much more manageable.

   In regular stores, when I see pork shoulder cuts, they are smaller
   but the price is such that you pay as much for the small cut as you
   would for the 15 pound cryovac from BJs (which is $1.39 per pound).

 DS> You seem to have better luck at that than we do.   I rarely see
 DS> markdown meat at our primary stores (Giant and Safeway).  Nor do we
 DS> buy meat every couple of days.

 ML> I wonder what the stores do in the DC area with about-to-expire meat.
 ML> The Safeway down in Arlington where my sister used to live had a
 ML> wonderful green meat bin, but I seldom see one in Maryland. Do they
 ML> grind the stuff up when it's about to go off?

  We do sometimes see meat with a "$2 off sticker" in the regular meat
  bin.  Usually, it is meat that expires today.   If it is something we
  wanted anyhow, we might buy it -- but usually it is not sale meat and
  even with the $2 off, is still more expensive than what we got on sale
  and have in our freezer.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dim Sum (Steamed Chinese Appetizers).
 Categories: Chinese, Appetizer, D/g
      Yield: 1 servings
 
  1 3/4 lb Ground meat (beef , pork or
           -mix of two)

MMMMM-------------------------BASIC MIX------------------------------
      2    Eggs
      3 tb Soy sauce (light
           -preferred)
      3 tb Sherry
      1 ts Grated fresh ginger
    1/2 ts White pepper
      2 tb Sesame oil
      3    Chopped little green
           -onions
      2 tb Corn starch
      4 tb Chopped water chestnut
      3    Clove garlic, minced

MMMMM----------------------EXTRA CONDIMENTS---------------------------
  1 1/2 ts Red chili sauce with
           -garlic
      2 ts Spicy brown bean sauce
      3 ts Hosin sauce
      1 ts Grated orange peel

MMMMM--------------------------WRAPPER-------------------------------
      1 pk Wonton skins
 
  In a large bowl, mix meat well with remaining BASIC ingredients. mix
  until smooth.
  
  Separate mix into four equal parts.  For each part, add one of the
  EXTRA condiments -- mix well.
  
  To stuff the dumplings, put about one overflowing teaspoon or pecan
  sized ball into a wonton skin.  Fold into shape.  Possible shapes are
  purse , fish , chocolate kiss, nurses cap, or whatever.  Parts of the
  wonton skin that are sticking out may get tough, so keep this to a
  minimum.  Use a different shape for each condiment so that you will
  know what is what.
  
  To cook, place on top of lettuce leaf on steam rack ( the leaf helps
  prevent sticking).  Be very careful not to let them touch each other
  or else they will stick.  Steam for 20 minutes.  Eat while still hot.
  
  Can be frozen and reheated in microwave.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:39:41, 28 May 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)