Text 22332, 80 rader
Skriven 2009-03-24 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: meat markets
========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Our best sausage maker is an Irishman.   Bv)=   I don't think
 DD> nationality or ethnic background has a lot to do with it.

I mentioned Germany only because the training is rigorous there. An
apprentice must first become a journeyman butcher and then a sausage
maker. Master sausage makers have seven years of training. It
requires Master certification to own or manage a butcher shop or
train other apprentices there.

Here butchers do not have this comprehensive training but rather
become specialists within the overall trade with just a bit of on
the job training. So we have "industrial butchers" in slaughter
houses who only do one thing on an assembly line and meat cutters in
retail stores etc.
     
Last low fat healthy chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-Thyme Stew with Cream
 Categories: Low-cal, Poultry, Wine, Chicken
      Yield: 4 Servings
 
      1 lb Boneless chicken breasts
      1 tb + 1 tsp olive oil
    1/2 c  Chopped onion
      2 cl Garlic, minced
      1 tb Flour
  1 1/2 c  Sliced mushrooms
      1 c  Chicken broth
      2 tb Chopped parsley
  1 1/2 ts Dried thyme
      1 ts Chicken seasoning
      1 oz dry sherry
    1/4 ts Black pepper
    1/4 c  Non-fat cream
 
  Cut the chicken into bite size pieces. In a large nonstick
  skillet, over medium high heat, warm 1 tablespoon of the oil until
  hot but not smoking. Add the chicken and cook, stirring until
  browned, about 3-5 minutes. Remove the chicken to a plate and
  cover loosely to keep warm.
  
  Add the remaining 1 teaspoon of oil to the skillet. Add the onion
  and garlic, and cook, stirring until the onion begins to brown
  (3-5 minutes). Stir in the flour and cook, stirring, until the
  flour is no longer visible, about 30 seconds.
  
  Add the mushrooms, chicken broth, parsley, sherry, thyme, and
  pepper, and bring to a boil, stirring, until the mixture has
  thickened slightly. Return the chicken to the skillet and cook
  until heated through, about 1 minute.
  
  Remove the skillet from the heat and stir in the cream.
  
  NOTE: You can make this ahead of time, reserving the addition of
  the cream just before you serve it. Serve this over cooked egg
  noodles, with French bread.
  
  Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30
  optional calories. Nutritional information: 211 calories, 27 gm
  protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg
  sodium. (Not including the noodles or bread)

  Source: Weight Watchers Cookbook, 1993
 
MMMMM

Cheers

YK Jim


... Safe from advances if she cooked naked in a lumber camp

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