Text 3172, 99 rader
Skriven 2006-07-10 11:47:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tastes Cheap
====================
On 06-30-06 DAVE SACERDOTE Scribbled to ALL  about Tastes Cheap

DS>Head to head competition: Coleman's Angus Beef patties and Shaw's own
DS>Steakhouse Brand Angus Beef patties.  Both were on markdown with 
DS>identical sellby dates, so I figure it's as fair a competition as
DS>any. Big, 1/2-pound patties, cooked rare, just a bit of salt and
DS>pepper.  I couldn't really tell the difference, to be honest.  They
DS>just tasted like hamburger.  I swear this "Black Angus" stuff is a
DS>ploy to raise beef prices.

More like a ploy to get around mentioning the USDA's beef grade of the 
meat. We have several markets around here with some "brand" or other of 
ANGUS!!!! beef. Some even "certified" Angus Beef.

It's all marketing hype. Grain finished choice and prime beef is as good 
or better than whatever "Angus" beef I have ever had. Our local Jewel 
(formerly owned by Albertson's - recently sold to (I think) Shop & Save) 
always features Select (formerly USDA Good 1 step above Canner & Cutter) 
at Choice/Prime pricing. And they have recently introduced a line of 
"Angus" beef cuts and hamburg at super-premium pricing.  FEH!!!

The only thing I buy at Jewel is diet soda when they have 24 packs 
@U$3.99 or 12 pack "fridge packs" @ 5/U$10.00.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russian Pelmeni
 Categories: Russian, Classic, Dumplings
      Yield: 8 servings
 
      2 c  Flour
      1 c  Milk or water
    1/2 ts Salt
      1 tb Vegetable oil
      3    Eggs
    250 g  Beef
    250 g  Pork
      1    Onion
           Salt and pepper
 
  Today I want to offer you a traditional recipe of Russian pelmeni.
  
  Pelmeni are Russian poached pasties that have a meat filling.
  "Neighbours gathered after the frosts set in, having fun while
  pelmeni are being made in quantities running into the thousands. They
  are laid out on huge dough boards and carried outside to freeze,
  after which they are dumped into sacks like so many pebbles and
  stored away until needed..."
  
  If some of the units look unfamiliar to you, use the conversion chart
  at http://www.ruscuisine.com/cooking-recipes/measures.php
  
  1. Grind beef and pork twice in meat chopper. Then add chopped onion,
  salt, and pepper. To make mincemeat more tender and juicy, add a bit
  of milk. Reserve.
  
  2. Mix flour with eggs and milk, salt and oil until a soft dough
  forms. Knead on floured surface until dough is elastic.
  
  3. Take some dough and make a "sausage" (1 inch in diameter). Divide
  into pieces (1 inch thick). Roll each piece so that each is 1/16 inch
  thick.
  
  4. Take a glass or a cup (2 inches in diameter) and make rounds with
  it's help on the dough. Fill each round with 1 teaspoon of the
  mincemeat, fold into half-moons.
  
  5. Pinch edges together and connect the opposite sides. Pelmeni can
  be frozen to be cooked later ( you can keep them in the freezer for a
  long time), or cooked immediately.
  
  6. To cook pelmeni, boil a large amount of water, as they can stick
  to each other. Salt water. Carefully drop pelmeni into boiling water.
  Don't forget to stir them from time to time. Boil for 20 minutes.
  
  5. Served with butter, sour cream or vinegar, and ketchup.
  
  Bon Appetit!  Olga.
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
"Any American who is prepared to run for president should
automatically, by definition, be disqualified from ever
doing so." - Gore Vidal

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