Text 21041, 82 rader
Skriven 2009-02-18 23:52:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: no skin off my butt
===============================
 -=> On 02-18-09  07:14,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about no skin off my butt <=-

 DD> 4 butts/packages of steaks. I tried to get a skin on butt intact and
 DD> was told I could get a whole butt for the 99c pricing ... but, they
 DD> didn't have anything with football covering.
 
 ML> Did they come from the provisioner without skin? How weird is that.
 ML> Perhaps they have to save 'em for making footballs.

 DSac> I've only seen butts shipped in "case packs" sans skin, so yeah, they
 DSac> come from the provisioner without 'em.  Around here, there's huge
 DSac> demand for the skin in the Hispanic community, and the packing places
 DSac> ship it in separately, and the stores sell it as a separately-packed
 DSac> product.

My primary source for pork shoulder butts is BJs Warehouse store.  They
come in cryovac with two pieces of about 7 pounds each,for about
$1.39-1.59.  No skin.  I did four of them (two cryovac pacs) for the
picnic.

Right next to them are fresh "picnics", one piece of about 6-7 pounds in
cryovac for about $0.99-$1.19.  They do have skin.  And a moderate
amount of shank.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HUEVOS RANCHERO CASSEROLE SOUFFLE
 Categories: Cheese/eggs, Casseroles, Vegetarian, Pruess
      Yield: 12 servings
 
  1 1/2 tb Unsalted butter; softened
      6    Bell peppers, about 6" long
     12    Eggs; separated
      4 c  Shredded Cheddar cheese
      2 c  Fresh or frozen corn kernels
      1 c  Milk
      2    Fresh jalapeno peppers
           - seeds & membranes removed
           - and minced,   -=OR=-
           - Use pickled jalapenos that
           - have been rinsed
           - and prepared the same way
      1 ts Salt; or to taste
           Freshly ground black pepper
      6 c  Purchased or homemade salsa,
           - warmed
 
  PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or
  earthenware casserole dish. Make an incision along the length of each
  bell pepper and remove the stem, seeds and membranes, keeping the
  peppers whole. Fill a medium-size saucepan or skillet halfway with
  water and bring it to a boil. Add the peppers, let the water return
  to a boil and cook until the peppers are just softened, about 3
  minutes. Remove and blot them very dry with paper towels. Let them
  cool completely and then line the bottom of the casserole with them.
  Separate the eggs into 2 large bowls. Beat the yolks until smooth,
  then stir in the cheese, corn, milk, jalapeno peppers and salt and
  black pepper. Whisk the whites until soft peaks form, then fold them
  into the yolk mixture, gently stirring just until almost blended.
  Scrape the mixture into the prepared dish and transfer it to the
  middle rack of the preheated oven. Bake just until the eggs are puffy
  and the top is lightly browned, about 7 minutes. Reduce the heat to
  325F and continue cooking until the eggs are baked through but not
  dry, 22 to 25 minutes. Test by inserting a knife into the center. It
  should come out almost clean. Remove the pan and let it sit for a few
  minutes before cutting the casserole into 12 rectangles. Serve each
  portion with some salsa spooned on top.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:58:03, 18 Feb 2009
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