Text 21070, 103 rader
Skriven 2012-02-08 17:02:00 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21036 av Dave Drum (1:18/200.0)
Ärende: Regional Meats
======================
Hi Dave,


 DD> Back when I was still doing business with China Mart, Scams Club
 DD> carried leg and rib chops (also neck chops and shoulder chops/steaks)

 RH> I don't buy meat at W-M, not a member of Sam's Club either. W-M does
 RH> carry a good brand of chicken, at least the local one does, so I'll buy
 RH> a whole one from time to time if Lowe's doesn't have them on sale.

 DD> Uh, chicken was meat, last I looked. But, no matter. When I say I


Chicken is poultry. It's the other meats (red--beef and white--pork)
that I don't buy there. Nor do I buy fish there. Split a not quite 6
pound Boston butt in half today, ended up being just 6 oz difference in
weight, doing it by eye.

 DD> from the Asian continent. I can *ALWAYS* find an alternative to
 DD> anything that China-Mart has on offer. And often at a better price
 DD> point.

I can't beat their prices on some basics, don't always have the
alternatives available here either. And, are all the other stores
guiltless on child labor, importing of goods from other countries, etc?
I bought a shirt at K-Mart when we were in Florida I'm sure was not made
in the USA. Anyway, this isn't the place for rants like that so it's
dead as far as I'm concerned.

 RH> bell; poblano type (may have been Anaheim); and serrano. Spices
 RH> included a breath of chipotle pepper, cayenne pepper, ancho pepper, bit
 RH> of salt and fresh ground cumin.

 DD> A few comments ... there is a big difference between poblano and
 DD> Anaheim/NuMex/Big Jim type peppers. Poblanos are much wider and much
 DD> shorter. Anaheim chilies are long and slender and either green or
 DD> bright red. Poblanos ripen to a dark red that is almost black. When

OK, they were Anaheims. I always get the 2 mixed up if I don't see them
side by side. These were some a neighbor gave me.


 DD> dried they are referred to as "ancho" which, ground up is a main
 DD> ingredient in most chilli spice mixes. Used fresh, Poblanos are often
 DD> stuffed and fried as "Chilies Rellenos".


Thanks for the clarification. Short & fat are Poblano, long & thin(ner)
are Anaheims.


 DD> Ground chilies (the chipotle (smoked jalapeno), cayenne, and ancho)
 DD> were, at one time "peppers".  Bv)=


So what gives harrisa its heat?

 DD> through the surf to kill people. I was a member of the parent service
 DD> of the Marines. They did our bidding.  Bv)=   Well, mostly.

 RH> No comment; remember Steve was Army. (G)

 DD> IIRC he was in the Oxymoron branch of the Army.   Bv)=

 RH> He was MI--but there's a lot of super smart folks in that field. IIRC,
 RH> you toured the NSA museum in 07 when Dale & Gail hosted the picnic.

 DD> Military Intelligence is as much an oxymoron as "honest politician" or
 DD> "larger half" or "jumbo shrimp".


Some of the first do exist but they're hard to find. The 2nd exists when
a child divides something with a sibling and the 3rd refers to large
seafood. (G)


 DD>       Title: Chilies Rellenos w/Cheese
 DD>  Categories: Latino, Appetisers, Chilies, Cheese
 DD>       Yield: 6 Servings

 DD>       6    Poblano chilies
 DD>       1 c  Monterey Jack cheese; cubed
 DD>     1/2 c  Flour
 DD>       3 lg Eggs
 DD>       1 tb Water
 DD>     1/4 ts Salt
 DD>       2 c  Lard; for frying (more as
 DD>            - needed)


Going to try it one of these days but probably use oil instead of lard.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)