Text 5958, 81 rader
Skriven 2008-04-24 09:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Food costs
======================
-=> CAROL SHENKENBERGER wrote to DAVE DRUM <=-


 > Besides Angel Food there is SHARE (Self Help And Resource Exchange) which do
 > their packages in "units" at a price wich varies from area to area. Each "un
 > contains meat, fresh fruits, vegetables, and staples. SHARE buyers purchase
 > food from growers, brokers, and packaging plants. The food is not donated,
 > government surplus, or salvage.

 CS> Sounds decent!

 CS> Hey, new thread but has anyone noticed food went way up?  I mean, some
 CS> of the items I used to get have almost doubled in price!  Fortunately
 CS> I'm a definitive omnivore so selected things easily around this but
 CS> this is no 2$ difference per bag.

Without getting political - it's (mostly) related to the Iraq conflict. Part is
"natural" inflation. But, with oil prices (and thus production and transport
costs), the dollar being worth less and less as the country borrows more and
more, etc. prices are going to have to go up. 

More complete explanation of this train of thought may be had - if interested -
by asking me in email - dirty (underscore) dave (at) chillicooks (dot) org.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stifado
 Categories: Greek, Beef, Wine
      Yield: 4 servings
 
    1/4 c  Olive oil
  1 1/2 lb Boneless beef chuck;
           - in 1-1/2" cubes
      2 tb All-purpose flour
     12 oz Small white boiling onions
           - peeled
      1 lb Tomatoes, peeled, seeded,
           - chopped
      3 cl Garlic; minced
  2 1/2 tb Chopped fresh thyme
           -=OR=-
      1 ts Dried thyme
  2 1/2 tb Chopped fresh rosemary
           -=OR=-
      1 ts Dried rosemary
  2 1/2 tb Chopped fresh oregano
           -=OR=-
      1 ts Dried oregano
      1    Bay leaf; crumbled
      1 ts Ground cumin
      2 c  Dry red wine
    1/2 lb Feta cheese; crumbled
           Salt & fresh ground pepper
 
  Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven
  over medium high heat.  Toss beef with flour in large bowl. Add beef
  to pan in batches and cook until brown, stirring occasionally, about
  3 minutes per batch.   Transfer browned beef to bowl.  Add onions to
  pan and cook until light brown, stirring frequently, about 5 minutes.
  Add tomatoes, garlic, herbs and cumin to pan.  Stir in wine and bring
  to a boil.  Cover and bake in oven until beef is tender, about 2
  hours.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Rewarm
  to 350 F oven before continuing.)
  
  Stir feta into stew.  Return to oven and continue baking until cheese
  is heated through, about 10 minutes.  Season with salt and pepper and
  serve.
  
  Source: (Takis Taverna, Corfu)
  "Bon Appetit" February 1990.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "And what *is* the most popular cheese 'round hyah?"
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)