Text 17731, 90 rader
Skriven 2007-07-06 17:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pigmeat 781
===================
 MLoo> Much more sensible, I'd say, than shipping the chicken pieces
 MLoo> to the Stop & Shop commissary to be re-handled and repackaged.
 DS> Right, and I think that - especially the way whole chickens are
 DS> cry-o-vact (-vacced? -vac'ed?) - it would make sense to have the
 DS> origianl processors do the packaging and save the grocery store
 DS> from the overhead involved in a packing operation.

Since the point of a chain is to streamline and take advantage
of economies of scale, outsourcing, and so on, it's no surprise
that the Royal Aholds take advantage of mass distribution of
Cry-O-Vaced (one of those proper verbs that I've hypothesized)
products rather than having a team of chicken and pig butchers
for each store.

 MLoo> However. I've seen S&S chicken with non-S&S price tags - these 
 MLoo> tags say Stop and Shop on them but are printed in a different 
 MLoo> way - using a light sans-serif type that I see also at Safeways 
 MLoo> and Harris Teeter. . .
 DS> [heh heh hhehh...you said "teeter."]

Joann Hallmark told me once (with a straight face) that
Piggly Wiggly, Harris Teeter, and Big Y (or Big Something,
anyhow, I forget) were going to merge. I was about to
believe her until she said that Dolly Parton was going to
be the spokesperson ... and the chain was going to be
called Big Wiggly Teeter's.

 DS> I haven't run into that here in the sticks.  Maybe they do that for
 DS> the big metro areas where they have a gazillion stores in one "price
 DS> zone" that don't require different prices for smaller market regions?
 
Entirely likely. I've seen (at Giant more than S&S) the same
product with two labelings (and different pricings), the
packages side by side. This mostly with poultry.

=
 DS> try out the pate on Thursday or Friday and if it isn't very
 DS> good, I'll make scrapple with it for the next day's breakkies.

In the best tradition of kitchen improv. I'm looking forward
to helping.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: PORK, PISTACHIO & RABBIT TERRINE
Categories: Mains, Pork, Game
  Servings: 1

      1 kg Pork shoulder, pickled
    350 g  Pork back fat
    100 g  Sp- pistachios; chop
      6    Tomatoes- dried; julienned
     50 ml W- brandy
        pn Salt
        pn Sp- white pepper, ground
      1    Rabbits; jointed
      8 sl M- prosciutto
    250 ml W- white wine
      2 l  Stock- chicken
           Cooking spray

Ask your butcher to provide the pickled pork & back fat already
minced. Joint the rabbit, or ask your butcher to do it.

Tear 2 pieces of foil & 2 pieces greaseproof paper 300mm x
300mm. Spray the shiny side of the foil with spray oil & lay the
paper on top; spray the paper with oil spray liberally.

Line 4 slices of prosciutto on one piece & the other 4 slices on
the other piece. Mix the pork, back fat, pistachios, sun-dried
tomatoes, brandy, salt & pepper, & divide evenly along the
middle of the prosciutto lining. Push a boned rabbit loin along
the length of each one, roll the log tight & then twist each end
to put pressure on the mix.

Place both logs in a shallow tray & cover with the wine & stock.
Bring to the boil on the stovetop, then cook for 40 minutes at
160^C, turning once halfway through.

Remove from the poaching liquor & allow to cool overnight in the
fridhe. Unwrap & slice to serve with fruit pickles & freshly
yoasted bread or brioche.

From: THE ADVERTISER, FOOD&WINE [21 SEPTEMBER 2005]
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM

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