Text 21649, 61 rader
Skriven 2009-03-08 06:47:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Ice cream
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I visited my nearest Schnucks last evening to score some of the
 DD> advertised special ... 3 (cheater) half-gallon sized containers of
 DD> Edy's I scream for U$9.

 DS> That is at the upper end of my threshold.  I refuse to buy ice cream at
 DS> "normal" price of perhaps $5.99 per container.  It comes on sale any
 DS> where from $2 to $3 far too often.

That's the normal sale pricing for most of the premium brands like Edy's,
Breyers, Prairie Farms Old Recipe, Blue Bunny, etc. 

Store brands, etc. are normally priced in that area (around here) and also have
full measure half-gallon containers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toledo-Style Partridge In Chocolate
 Categories: Latino, Game, Wine, Poultry
      Yield: 4 servings
 
      4    Partridges; cleaned
           Fresh black pepper & salt
      3 tb Latino virgin olive oil
      1 md Onion; chopped
      4 cl Garlic; fine chopped
      1 tb Plain four
      1 tb White wine vinegar
    250 ml Chicken stock
      1    Wineglass dry white wine
      3    Bay leaves
      3    Whole cloves
      2 tb Bitter dark chocolate;
           - grated
 
  Sprinkle salt and pepper over the partridges. Heat the oil in a deep,
  flameproof casserole, add the birds and fry for about 5 minutes until
  golden brown on all sides. Add the onion and garlic and cook for a
  further 4-5 minutes, until softened.
  
  Now make a roux, by stirring in the flour, then add the stock, wine,
  vinegar, bay leaves and cloves. Slowly bring to the boil, stirring
  constantly, and season with a little salt and pepper.
  
  Cover the casserole and leave to cook very gently for about 30-40
  minutes, until the birds are tender. Stir in the grated chocolate,
  cover and cook for a further 15 minutes.
  
  Remove the birds to a heated serving dish and strain the sauce over
  them.
  
  Contributor: http://www.spanish-gourmet.com

  Uncle Dirty Dave's Archives
 
MMMMM

... "Anybody who writes a book and does it again is crazy." --G. Takei
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