Text 19093, 79 rader
Skriven 2011-12-16 05:49:00 av Dave Drum (57415.cooking)
  Kommentar till text 19062 av DAVE SACERDOTE (1:123/140)
Ärende: Short Ribs
==================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I don't understand how you can blame Emerdog and Batali for
 DD> causing the prices to go up.

 DS> Cuts like that were always inexpensive before your heroes popularized
 DS> them. Demand went up fueled by FN idiots, and prices went up. Pretty
 DS> simple, actually.

So, what you are doing here is assuming that Emeril and Mario are looked at as
heroes by me and vilifying them as "idiots" and by implication evil. Actually
they are neither my heroes, although I do respect them and their cooking chops,
nor are they evil - they are merely marketing their warez. So, you are
transferring your disdain for the basic sheepness of the buying public and its
susceptibility to be "sold" on something to the messenger(s). IMO, that is.
 
 DS> Just like chicken wings were always dirt cheap before "Buffalo wings"
 DS> became well-known and popular.  No connection there, either, right?

I always thought the Anchor Bar phenomenon was fueled first in the newspapers
and other print media. I don't recall them suddenly becoming popular with the
onset of TVFN. Heck, there used to be a time in this country when pork was less
expensive than chicken ... by a fair amount.

"The origins of the dish are from Germany the word "Huhnstadt" or translated
"City Chicken" dates back to the early 1700s when raising chickens within city
limits became illegal due to over crowding and health issues. Inexpensive cuts
of pork served on skewers became a substitute for chicken as a meal. A similar
dish known as "mock chicken" was described as early as 1908. The first
references to city chicken appeared in newspapers and cookbooks just prior to
and during the Depression Era in cities such as Pittsburgh. City chicken
typically has cooks using meat scraps to fashion a makeshift drumstick from
them. It was a working class food item. During the Depression, cooks used pork
because it was then cheaper than chicken in many parts of the country,
especially in those markets far from rural poultry farms. Sometimes cooks would
grind the meat, and use a drumstick-shaped mold to form the ground meat around
a skewer. Today, cooks use better cuts of meat (usually pork loin, beef, or
veal) than they had in the past. Despite the name of the dish, city chicken
almost never contains chicken."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: City Chicken
 Categories: Pork, Beef, Breads, Poultry, Dairy
      Yield: 6 servings

      1 lb Boneless pork
      1 lb Stewing beef
    2/3 c  Saltine crackers; crushed
  1 1/2 ts Salt
      1 ts Paprika
    3/4 ts Poultry seasoning
      1 lg Egg; slightly beaten
      2 tb Milk
           Oil to cover bottom of
           - frying pan
     14 oz Can chicken broth

  I usually buy city chicken already skewered but, of
  course, you can buy the meat loose and skewer it yourself.

  Heat oven to 350øF/175øC.

  Combine crumbs, salt, paprika, and poultry seasoning in a
  bowl. Combine egg and milk in another bowl. Dip meat in
  egg mixture, then in crumbs, Brown slowly on all sides in
  hot oil. Pour chicken broth over all. Cover and bake for
  30 minutes; uncover and bake 30 minutes more. 
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The entire economy of America is built on things that cause cancer.
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