Text 7118, 92 rader
Skriven 2008-05-15 22:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Buddig's
================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 ML> Buddig's is by far not the worst of what's out there.
 
 JW> I can't imagine buying or eating worse.

 DS> Sadly, Buddig was the last food processor to hold out and continue
 DS> making real sliced dried beef in jars

 I guess they were good once but that is before the brand appeared
 in our stores about 5 years ago.
 
 DS> Today, Carl Buddig stuff is indeed the worst of the worst.

I see they didn't sell out to a major; the grandson runs the company
today. I bet grandpa is ashamed of him.

 DS> pretend it's 1978 again. [g]
 
It'll coast you an arm and a leg but there is still wonderful air
dried salt beef being made in France and Italy.
                      
 JW> Why do people settle for industrial products in lieu of
 JW> food?
 
 ML> It's more shelf stable.
 
 JW> And they are brain washed by advertizing.

 DS> No, it's cheap.

Buy only superficially as you point out. You and I can make a pork
shoulder and a sack of beans go on forever providing tasty high
protein dishes.

 DS> without the knowledge or experience

Yeah. Bring back Home Ec in school.

 DS> It's the "Vimes' Boot Problem,"

Exactly.

 DS> And no one shops around!

There comes a point where the gas used running around from store to
store eats up the savings. Never mind the time lost. But with a
little planning most people could do a lot better. I'm lucky in that
all the stores I patronize are within 4 km of each other and usually
less than 1 km from either home or work. Plus Ray, Raine and I shop
for each other which also saves gas and time. We also buy in bulk
and split packages up. This is especially smart to do with spices.

Case in point: My Co-Op recently acquired a large cold smoker and is
smoking their own meats. I found bison Smokies for $6.99/kg in 2 kg
packs, $8.99/kg in 500 g packs. Beef Smokies stuffed with Mozza were
$3.99 and $4.99. These were an unadvertised manager's special, $1
off on everything. I bought 3 large packs of each kind, split them
into 24 small ones myself and divided the pile between the three
households. We all have deep freezers, so long term storage of 13
pounds of sausage isn't a problem.


Half a clove of garlic for eight pounds of meat? How daring!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandpa and Grandma B's Venison Sausage
 Categories: Sausage, Pork, Groundmeat, Venison
      Yield: 4 Servings
 
      4 lb Ground venison
      4 lb Ground pork
      2 tb Salt
      1 tb Black pepper
    1/2    Clove garlic
 
  Mix the venison and the pork, and add water.  Finally add the
  spices and mix well.
 
MMMMM



Cheers

YK Jim


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