Text 30567, 92 rader
Skriven 2009-10-31 09:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Specials
================
-=> HAP NEWSOM wrote to JIM WELLER <=-

 ->  HN> I essentially plan all the meals for the week
 ->  HN> then shop for that list.

 -> I used to do that but these days I shop the specials and the
 -> mark-downs and then plan the menu. Much cheaper that way.

 HN> Our "specials" start on Wednesday, with ads in the paper
 HN> and mailed out as well. I look at the specials then plan
 HN> the menu THEN go shopping for the menu. (well most of the
 HN> time I do it that way) Since I mostly use fresh ingredients
 HN> it's fairly easy to see what's on special and plan
 HN> accordingly. Still there are times when I just go to
 HN> the store and wander around for an idea to hit me (grin)

When I was a chirrun the grocery ads were all in the Thursday paper - probably
because that was the day that the weekly papers were printed and distributed.
Also so that you got the adverts in time to plan your shopping trips on the
week-end. Here the grocery adverts are all (with one exception) in the Sunday
paper. I suspect that is because shopping habits (as well as work schedules)
have changed.

I go to the store with something definite in mind. And usually something grabs
my eye whilst I am getting the "something definite" and it jumps into my
trolley. Then I have to do a "whip-round" the aisles to get the go-withs.

I've made some dandy meals from an "in-store special" beginning.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oakwood Feed Store Chilli
 Categories: Chilli, Beef, Stews, Chilies
      Yield: 8 Servings
 
      1 lb Bacon; chopped
      3 lb Beef chuck; cubed
      2 lb Pork butt; coarse ground
      4 tb Prepared garlic in oil
      3 lg Onions
      4 oz Can chopped green chilies
      6    Fresh Jalapenos; chopped
      5 tb Fresh ground DRY Anaheim 
           - chilies
      2 tb Freshly ground DRY Ancho
           - chilies
      2 tb Mexene chilli powder
  1 1/2 tb Hungarian paprika
      4 tb Ground cumin
      1 tb Fresh ground black pepper
      2 tb Accent; highly optional
      1 tb Hot pepper sauce
      2 tb Worcestershire sauce
      1 pt Beef stock
      1 pt Canned tomatoes
 
  Fry bacon in a heavy pot until crisp and the fat is rendered.
  Remove and reserve bacon. pour off most of the bacon fat into
  a heavy cast iron skillet, leaving a small amount in the pot.

  Brown the meat and garlic in the skillet. Saute onions in
  the fat remaining in the pot until soft. Add the meat,
  bacon, ground chilies, dried spices, the sauces, green
  chilies, Jalapenos, stock and tomatoes.

  Simmer for two hours.

  Allow the chilli to sit in the refrigerator for 24 hours
  to give the spices a chance to intensify.

  For garnishes, serve fresh chopped Jalapenos, chopped raw
  onions, shredded Monterey or Sharp Cheddar cheese, and
  crackers.

  Winner of the 1985 NY State Chilli Cook-off

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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