Text 23982, 79 rader
Skriven 2012-04-24 06:12:46 av Dave Drum (1:18/200.0)
  Kommentar till text 23979 av JIM WELLER (1:123/140)
Ärende: Chookens
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> process around 200K birds per day...
 DD> less than a standard GMC/McNeilus garbage truck full of waste
 DD> every part of the bird for something - hot dog/bologna

 JW> That really makes me wonder what's really in chicken weiners besides
 JW> chicken meat.

One of the reasons I go for all-beef (pink slime and all) hot dogs. Preferably
with a natural casing that snaps when you chomp down on it. Actually, I prefer
knackwurst (a cousin of the wiener) when I can get it.
 
 DD> bone meal, blood meal

 JW> And feather meal which gets made into chicken, pig, fish, and
 JW> cattle food pellets. Yum!

That sort of fell under the multiple etcetera ending of the post.   Bv)=

BTW - Donnie will only do free-range, caught by the farmer's wife chickens at
home these days.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Shteks I Veenees" Steaks & Wieners in Catsup Sauce
 Categories: Beef, Sausage, Sauces
      Yield: 7 Servings
 
      3 lb Top round steak
      2 md Onions; sliced
      6    Wieners
           Salt & black pepper
  2 1/2 c  Catsup
  1 1/2 c  Water
           Oil for frying
 
  "Shteks i veenees," as the old babas used to say when the
  Serbs first emigrated to the United States around the turn
  of the century. Remember, the old "babas," (grandmothers
  in Serbian), were young women back then. This isn't a
  Balkan recipe, but a recipe the immigrant women learned to
  cook for their men, the hungry, low-income, immigrant
  workers in the boarding houses around 1900.
  
  This recipe is easily expanded for any who happen by your
  home on the spur of the moment...just add more of
  everything.
  
  Cut round steak into about 8 serving pieces. Tenderize
  with a mallet or French knife. Heat oil in a large frying
  pan, (preferably cast iron). Fry steaks, browning well.
  Salt and pepper while frying; (I like coarse-ground pepper
  and Kosher salt). Remove the steaks from the pan and set
  aside.
  
  Peel and slice onions. Add to drippings in frying pan and
  saute over LOW heat until tender. Add catsup and water.
  Stir and taste for salt. Add hot dogs and steaks. Simmer
  for 15 to 20 minutes. If steaks are not tender, simmer for
  up to an hour.

  Serve with garlic mashed potatoes.

  Serves 6 to 8 people.
  
  This is easy to do and you can embellish upon the basic
  recipe, if you wish. Use your imagination. Children love
  "SHTEKS I (PRONOUNCED: EE) VEENEES! So will you. Try it.
  
  Hal Kinney Concord, CA
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The older I grow the more I distrust the doctrine that age brings wisdom.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)