Text 21929, 94 rader
Skriven 2009-03-14 06:50:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Added Weight???
===========================
-=> hap newsom wrote to Dave Drum <=-

 -> Sigh ... that absorbent pad just absorbs the liquids that normally secrete
 hn> from
 -> the meat and which would be absorbed by the pastebaard tray and
 hn> butcher paper
 -> of an olde-tyme butcher shoppe. So you're NOT taking a hit for that
 hn> absorbent
 -> pad ... unless it is pre-soaked in liquid. Which I doubt.

 -> There is enough liquid in, say, a chuck roast that when I make a Sunday
 hn> roast I
 -> add no liquid to the cooking vessel as the roast will make more than
 hn> enough
 -> liquid for its own gravy.

 hn> Fred meyer still had to pay a HUGE settlement in a
 hn> class action lawsuit as they were weighing the meat
 hn> AFTER it was packaged for sale...not before. Now if you
 hn> wanna pay meat prices for the pad and the liquid and the
 hn> packaging and the wrap, thats your choice. Me I prefer
 hn> to have the meat weighed, THEN packaged.

Keep in mind that reality means nothing to a lawyer. 

My best friend's youngest works in the meat department at Schnuk's. Their
packaging scales (the ones which print out the labels on the meat with the
prices) are set for the tare (weight of the styro tray, diaper pad and wrap).
So, when the package is weighed the weight of the (dry) packaging is already
deducted from the whole.

According to Stephen this saves a LOT of clean-up and speeds production.

Perhaps Fred Meyer stores did not set their weighing scales for the tare
allowance ... or the lawyers convinced the courts that they were diddling the
system.

AFAIK the only way to avoid some form of this system is to go to the service
meat counter, wait to be noticed, tell the attendent what you desire, wait some
more whilst your order is processed and weighed and priced and finally wrapped.

Of course when I buy meat at Humphrey's Market there is only the service meat
counter with immediately attentive butchers to wait on my every need. No pre-
packaged stuff in long gondolas there.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale Salad W/Pinenuts, Currants & Parmesan
 Categories: Greens, Nuts, Cheese
      Yield: 7 servings
 
      2 tb Dried currants
      7 tb White balsamic vinegar,
           - divided
      1 tb Unseasoned rice vinegar
      1 tb Honey
      1 tb Extra-virgin olive oil
      1 ts Salt
      2 bn Tuscan kale; center ribs &
           - stems removed, thin sliced
           - crosswise
      2 tb Pine nuts; lightly toasted
           Parmesan cheese shavings
 
  In a surprising twist, Tuscan kale is served raw—and makes
  for a substantial and satisfying winter salad. Be sure to
  choose bunches of Tuscan kale with small leaves, which are
  more tender.
  
  Place currants in small bowl; add 5 tablespoons white
  balsamic vinegar. Let soak overnight. Drain currants.
  
  Whisk remaining 2 tablespoons white balsamic vinegar, rice
  vinegar, honey, oil, and salt in large bowl. Add kale,
  currants, and pine nuts; toss to coat. Let marinate 20 mins
  at room temperature, tossing occasionally. Season to taste
  with salt and pepper. Sprinkle cheese shavings over salad
  and serve
  
  by Dan Barber
  
  Bon Appétit | February 2009
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A competent and reliable dishwasher never starves." - Heinlein
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