Text 1175, 71 rader
Skriven 2008-01-21 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Grass-Fed beef
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JK> That amount of meat came to under $100.00..
 
 DSh> Wow -- that sounds quite expensive.

 JW> at least double for meat from a small organic operation

 DS> Well, I do have sources for truly local foods, and that hundred
 DS> bucks sounded wicked high to me, too.

 DS> I think it depends mostly on your region and your sources.  I'm
 DS> fortunate to live in a particular region with an unusual number of
 DS> sources nearby, and a wholesale-to-the-public meat market that carries
 DS> Connecticut-raised beef from small area farms.

I would be able to do it for far less in rural Alberta or Ontario,
but not here.

When I was a kid my parents always bought their beef by the side
from a neighbour. It was always the other half of the animal he
selected from the herd for his own table so it was always good. I
still use that beef as a standard to judge other meat by today.
And it was far cheaper too as we paid sale barn auction prices.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Brown Stock
 Categories: Soups, Sauces, Wine, Beef
      Yield: 2 quarts
 
      7 lb Beef bones; sawed into
      2    Inch pieces
      1 cn (6-ounce) tomato paste
      2 c  Chopped onions
      1 c  Chopped celery
      1 c  Chopped carrots
      2 c  Claret wine
     20    Peppercorns
      5    Garlic cloves; peeled
      5    Bay leaves
      1 ts Dried leaf thyme
  1 1/2    Ga water
 
  Preheat the oven to 400 degrees F. Place the bones on a roasting pan
  and roast for 1 hour. Remove from the oven and brush with the tomato
  paste. Lay the vegetables over the bones. Return to the oven and
  roast for 30 minutes. Place the pan on the stove and deglaze with the
  wine, scraping the bottom of the pan for browned particles. Put this
  mixture in a large stock pot. Add the peppercorns, garlic, and herbs.
  Season with salt. Bring the liquid up to a boil and reduce to a
  simmer. Cook for 4 hours. Remove from the heat and skim off any fat
  that has risen to the surface. Strain the liquid and discard the
  bones.
  
  Yield: 1/2 gallon
  
  Recipe By: EMERIL LIVE
  
  From: Louiseh
 
MMMMM

Cheers

YK Jim


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