Text 24013, 116 rader
Skriven 2012-04-25 08:23:38 av Dave Drum (1:18/200.0)
  Kommentar till text 24001 av JIM WELLER (1:123/140)
Ärende: Chookens
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> 200K birds per day / less than a garbage truck of waste

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

 DD> One of the reasons I go for all-beef (pink slime and all) hot dogs.

 JW> And why I drive 500 miles semi-annually and pay double when I get
 JW> there for pork and poultry from a country butcher who buys from
 JW> local Mennonite farmers. I'd get my beef there too if I had a bigger
 JW> vehicle.

And why I buy most of my meat (and ALL the ground beef - of whatever % of fat)
at Humphrey's Market. They source their animals from a local slaughterhouse
which buys from local producers. And nothing, except the store made sausages in
the freezer case) is pre-packaged. It's *all* "service meat" - cut, weighed and
wrapped in butcher paper right before your eyes.

People in Peoria are extremely fortunate - they have two such places Alwan &
Sons (http://www.alwanandsons.com) and Pottstown Meat & Deli
(http://www.pottstownmeat.com/). I hear ads for both on the oldies station I
tune to when in the area. Both push the same theme - personal service and the
only thing in their meat is *MEAT*. I have visited Alwan & Sons (they have an
outdoor patio restaurant/snatch and grabbit) for some of their fresh grilled
pork chop sarnies which are served, freshly cooked, from 11 until 1 (or so)
outdoors during all but winter months. The Pottstown store is further north in
town than my usual range of travel - but, I am confident that it will be much
like Alwan's in feel if not in detail.
 
 DD> Donnie will only do free-range, caught by the farmer's wife
 DD> chickens at home these days.

 JW> I'm not surprised by that at all.

I'm not quite that picky - but, I don't buy Tyson nor Perdue. There is a
local(ish) processor (Jones Poultry) located fairly nearby (1 Rooster Way 
Barry, IL 62312) and I do buy their thighs or leg quarters (on special offer or
when I have a jones (no puns intended) for a big pot of chicken & noodles).

From their web page (http://www.jonespoultry.com):

Cecil and Hazel Jones started Jones Poultry in Pearl, Illinois in 1940, buying
chickens from area farmers, preparing them on the spot and delivering them
fresh to local grocery stores. 	

Their daughter, Charlotte, and her sons increased the business over the years,
constantly improving operations, but always maintaining the highest standards
of quality and freshness.

In 1996, Duane Venvertloh and Dan Veihl bought the company and moved it into a
new state of the art USDA inspected facility in Barry, Illinois. We remain
committed to delivering farm fresh products true to the Jones tradition.

IOW - our kind of place if we are doing business with evil corporate types.  
Bv)=

Two recipes ...

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

      Title: Chile Pork
 Categories: Pork, Chilies, Herbs
      Yield: 4 servings

      2 tb Chilli spice mix
      1 ts Salt
  2 1/2 ts Ground cumin
      2 ts Minced garlic
      1 tb Fresh cilantro; chopped
      2 lb Pork tenderloin; in cubes
        ds Ground black pepper

  Mix together chilli spice, cumin, garlic, cilantro, salt &
  pepper. Coat pork cubes with mixture and let sit for 45
  minutes in ice box.

  Preheat your oven to 225øF/105øC 

  Bake for two hours or until crispy.

  From: http://www.alwanandsons.com

  Uncle Dirty Dave's Archives

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

      Title: German Style Thuringer Meal
 Categories: Five, Fruits, Sausage, Vegetables
      Yield: 6 servings

      6 lg Cooking apples; peeled,
           - cored, chopped
     32 oz Bag of sauerkraut
    1/4 c  Brown sugar
      2 lb Pottstown's Hickory Smoked
           - German Thuringer Sausage

  Combine the apples and sauerkraut in a deep skillet over
  medium heat. Bring to a simmer then cook for about 10
  minutes, or until apples start to soften. Stir in the
  brown sugar and Thuringer sausage. Cook for another 5
  minutes, or until heated through.

  As featured on "WMBD This Morning" April 18, 2006

  From: http://www.pottstownmeat.com

  Uncle Dirty Dave's Archives

MMMMM

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