Text 1525, 89 rader
Skriven 2008-01-29 14:24:14 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: GRASS-FED BEEF 80129
============================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> Lamb is as much a basic meat as beef here.  Goat is readily available
 GJ> now, but I suppose you would not have much of that.  What about pork?
 DS> Lamb is readily available -- we just do not buy it.   Goat is
 DS> available only in specialty stores, usually those catering to
 DS> Middle Eastern folks and with a Halal butcher.

I have 3 of those butchers within 10 minutes walking distance.  My
prefered butcher has the best quality, cheapest prices, and will cut
lamb shanks to my order.  His lamb is a bit more expensive than beef,
and the goat meat is a little more than the lamb.  His "curry meat" is
nicely cut up, and includes all the tasty bones, so eating it is a
"hands-on" activity.  The dog has also developed a taste for the
curried bones.
 
 GJ> Is that ever sold in supermarkets as sides?  From what I have read, in
 GJ> the past whole pig used to be a standard food ingredient in America,
 GJ> and housewives were skilled at using all parts of the beast.

 DS> What you read is correct in farming communities, and in colonial
 DS> times -- but nothing is sold as sides in the supermarkets here.   I
 DS> doubt that their butchers even see a side of anything.   Everything
 DS> comes into the butcher in cryovac "primal" cuts and then they
 DS> section it up into sizes suitable for their market.   Most beef
 DS> roasts are packaged in the 3-6 pound size.   Steaks are cut into 1/2
 DS> to 1 inch thickness and presented in similar smallish packages.

What are sold here in s/markets as sides of lamb are, in fact,
dismembered, with the loin chops ready for separating or "frenching",
and the shoulder chops ready cut.  Legs are ready for roasting, and
usually the flap, and sometimes the neck.  No liver or lights or tripe.
It is all formed into a compact parcel and plastic wrapped.

 DS> Only at a place like BJs, Costco or Sams Club (the "warehouse" big
 DS> box stores) are the primal cuts themselves offered for sale -- but
 DS> even they do not have sides.   Those pork shoulder roasts we did for
 DS> the picnic are an example of something only available at BJ type
 DS> store. The supermarket would have cut the shoulders into two or three
 DS> pieces, 2-3 pounds each and then offered them for sale with a price
 DS> of $2.59 per pound instead of the BJs price of $1.39 per pound.

So what happens to all the other itty bitty pork bits - tails, belly,
liver, head, neck, etc?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Balinese Style Pork
 Categories: Mains, Balinese, Indonesian, Asia-se, Charmaine
      Yield: 4 servings
 
    500 g  Pork neck
      2 tb Oil
      4    Shallots; or
      1 sm Onions; chop fine
      1 ts Finely grated garlic
      2 ts Finely grated ginger
      6 sl Ginger root
      2 tb Manis sedang
      1 tb Light soy sauce
    1/2 ts Ground black pepper
      2    Hot chillies; sliced
    125 ml Water
 
  Cut pork into thin slices, then into small dice.
  
  Heat oil and cook onion and garlic over low heat, stirring
  occasionally, until soft and golden. Add ginger and pork and stir-fr
  over high heat until pork is no longer pink.
  
  Add sauces, pepper, chillies and hot water. Cover and simmer for 10
  minutes, then uncover and cook until sauce is reduced. Serve with
  rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 
(Note that as Bali is 80% Hindu, the Balinese have no prohibition on
eating pork, and it is the main red meat eaten there.)

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)