Text 16120, 115 rader
Skriven 2007-05-30 10:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: meats 595
=================
 DS> With us, it is both a budget thing and a convienience thing.  It is
 DS> good to have an available source of meats in the freezer for what
 DS> ever strikes our fancy.   Most of the time, we decide soon enough in
 DS> advance to let it thaw gently.   As to budget, the price of meat can
 DS> easily be double the sale price if you decide that today you want
 DS> that ribeye steak, etc.

For that reason I try to confine my desires to what is on
sale that week. True, sometimes a steak will call louder
than my wallet protests, but it's seldom that a single-serve
ribeye or sirloin will trump 3-5 lbs of round or chuck or
pork roast for the same sawbuck.

 For example, today Safeway had bone-in
 DS> chicken breasts at $0.99 per pound.   If we did not already have an
 DS> ample supply in the freezer, we'd stock up and get 10 pounds or so to
 DS> lay by for future use.

This sounds wise, if you wrap your purchases carefully, keep
them mighty cold, and rotate stock regularly. In a regular
fridgetop freezer, things don't stay cold enough and can
degrade rapidly.

 Much better than paying $2.49 or more on the
 DS> spot. I think that grocery store meat prices have as much flucuation
 DS> as airline prices.

Touché.

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

I hoped that past experience was honored by the visit, and
it was, mostly. The place was hopping, too, so the natives
apparently like it as well. It looks closer from a quick
eyeball of the map to be closer to you than Westminster.
Don't be frightened of Prince George's County, I hear it's
getting better.

 ML> The famous peanuts (you throw the shells on the floor) were seconds,
 DS> The ones we have been to lately give you a second bucket for the
 DS> shells.

Our place had two buckets - one full and one empty. The full
bucket had both peanuts and empty shells in it. I whiled away
some time by taking empties out and throwing them on the floor
(which was pretty clean, and I asked the waitress if it was
the custom to do so, and she said yes).
 
 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.
 DS> In regular stores, when I see pork shoulder cuts, they are smaller
 DS> but the price is such that you pay as much for the small cut as you
 DS> would for the 15 pound cryovac from BJs (which is $1.39 per pound).

We get 4-5 lb chunks for between $1 and $1.50/lb, but I find
that Stop & Shop and Giant prices and inventories are kind of
regularizing, to New England's detriment.

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

Yep, you have to be careful about that. Sometimes, you'll find a
cut that is on sale but wasn't last week, and even with the $ off
sticker the leftovers cost more than this week's.

Banh xeo
cat: Vietnamese, starter
servings: 4

h - batter
2 c rice flour
1 c coconut milk
2 c water
1/2 ts salt
1 ts sugar
3 scallions, sliced thin
2 ts turmeric
h - filling
6 Tb oil
1 yellow onion, sliced thin
1/2 lb roast pork (sub chicken)
12 md shrimp, peeled, deveined, halved lengthwise
4 c bean sprouts
2 c mushrooms, sliced thin

Whisk batter ingredients. set aside.

In nonstick pan, stir-fry 1 Tb onions in 1 Tb oil over
high heat for 30 sec. Add 1/4 of the shrimp and cook
10 sec. Add 1/4 of the pork.

Whisk batter again. Ladle 2/3 c into pan, tilting so batter
covers entire surface of pan. Reduce heat to medium.

Place 1/4 the beansprouts and 1/4 the mushrooms off center
of the crepe. Reduce heat to low and cover pan. Cook 2 min.
Remove lid, add 1 ts oil under edge of crepe and cook 2 min
or until edges are crisp. Fold in half and slide onto plate.

Repeat procedure 3 more times, using the rest of the
ingredients.

To eat: tear crepe into pieces, wrap in lettuce leaves,
and dip into nuoc cham or other sweet-hot sauce,

US Airways Magazine 5-2007, adapted (recipe is a mess)
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)