Text 22108, 95 rader
Skriven 2009-03-19 08:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Added Weight???
===========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Where more is charged is at pure butcher shops or abbatoirs ...
 DD> of which we currently have none.

 DS> Slaughterhouses here mostly cater to the wholesale trade and as
 DS> a service to hunters and farmers, they don't sell meat directly
 DS> to the public.

 DS> I'm pretty sure I could bring a carcass to the butcher at the
 DS> top of my old street and he'd cut it up for me.  And I know
 DS> of one place 45 minutes south of here that will cut up deer,
 DS> hogs, etc. to order.  Those are two places off the top of my
 DS> head, if I did some searching I could find more.

We have a number of packing houses here ... one of which also has a catering
arm, some which have a meat counter to sell to those who seek them out, some
which are wholesale only and Humphrey's which operates their own neighbourhood
market.

Humphrey's processes deer for hunters at no charge (also fresh road kill
brought in by the Department of Conservation) IF the hunter gives 50% of the
venison to either St. John's Breadline or one of the food pantry operations run
by various charitites. The DOC supplied carcasses are 100% given to charity.

A little town south of here (Auburn) has two meat processors. Oddly Magro's
which does custom butchering and deer processing does not have very good
sausage. The other, Morrison's (owned by a bunch of Irish gits) does not do
custom processing but does have some of the best sausage I have had around
here. Including, oddly enough, hot or mild Italian sausage that is to die for.

The other meat processor here, Y-T Packing Co. operates a catering service and
a tiny meat counter operation open to the public who can find them. They don't
do custom processing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Vegetable Soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      1 md Onion; chopped
      1    Turkish bay leaf
           +=OR=+
    1/2    California bay leaf
      2 tb Olive oil
      1 lg Carrot; thin sliced
      1    Celery rib; thin sliced
      1 tb Tomato paste
    1/2 lb Sweet potato; peeled, 1/2"
           - cubes
    1/2 lb Yukon Gold or boiling
           - potatoes; peeled, 1/2"
           - cubes
      2 c  Vegetable or chicken broth
  1 1/2 c  Water
    1/2 c  Frozen peas
      2 tb Chopped fresh dill
 
  Don’t let the 1/2 cup of peas left over from Latin-Style
  Chicken and Rice languish in your freezer. Whip up a batch
  of this comforting—and easy—vegetarian soup. Puréeing a
  small amount of the soup thickens the broth just enough to
  make it rich and velvety. A last-minute sprinkling of chopped
  dill underscores the soup’s fresh flavor.
  
  Cook onion with bay leaf and 1/2 tsp salt in oil in a 4 to 5
  quart heavy pot over medium-high heat, stirring occasionally,
  until softened, about 5 minutes. Add carrot and celery and
  cook, stirring, until softened, about 3 minutes.
  
  Stir in tomato paste and cook, stirring, 1 minute, then add
  sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon
  pepper. Simmer, covered, until vegetables are tender, about
  20 minutes. Discard bay leaf. Purée 1 cup soup in a blender
  (use caution when blending hot liquids) and return to pot.
  Bring to a simmer, then stir in peas and dill and cook until
  peas are heated through, about 3 minutes. Season with salt
  and pepper.
  
  Recipe by Lillian Chou
  
  December 2008 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Another day of wine and roses - or in your case, beer and pizza."
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