Text 24780, 144 rader
Skriven 2012-05-13 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: boneless 1
==================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> We're having this conversation with the unspoken assumption
 ML> that bone-in pork loin is cheaper still.

It certainly should be. The only time I see a really heavy duty bone
tax is when it comes to short ribs, spare ribs and chicken wings
which have all become way too popular.

 DS> Sometimes it is. I do a lot of shopping around before buying pork
 DS> these days because the price varies wildly between stores.

My stores are fairly consistent on price: Loblaws will be always
cheapest and lowest (but still reasonable) quality and do have sales
so I watch their flyer and plan purchases and menus accordingly. The
Co-Op will be slightly more expensive and slightly better quality,
especially their cold cuts. Northern Fancy Meats is the the best and
the most expensive but they have real butchers, an old German
sausage maker, a smoker and they will process wild game for hunters.
I tend to buy everyday meat at Loblaws, on special, ground meats at
the Co-Op and company and holiday fare at NFM (when I run out of
Grimshaw meat and wild game).

 DS> Boneless pork loin can range from $1.99 a pound all the way up to
 DS> $3-something.

It's $4 something in my local market.

 DS> Bone-in might be $1.79, or $2.49, or $3.19

And that's $3 something here.

The Grimshaw boneless loin chops I bragged about recently were $5
but worth every penny of premium.

 DS> Caronna's

Sounds very much like NFM and Johnny's Sausages and Meats in
Grimshaw (Johnny Rijavec, the owner, is of Slovenian ancestry.)
                                    
 DS> (he never carries "enhanced" pork

The only way to enhance pork is to cure it and smoke it. Oh yeah,
and feed your pigs well.

 DS> And the absolutely WORST deal in the market is "stir fry pork,"
 DS> tiny little strips that are most likely trimmings of some kind,
 DS> packaged as "ready for stir fry."

That always makes me chuckle when I see it.

 DS> Pork central to many cuisines, especially Italian and German.
 DS> You'd think there'd be some mention.

And in North America too, especially during the early pioneer days
as it took decades for the cattle herds to be built up to the point
where beef was available for food and not just for oxen and
breeding. 

This next recipe is a looong one!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Zak Pelaccio's Crispy Pork And Watermelon Salad Pt 1
Categories: pork, fruit, salads
  Servings: 4

           FOR THE WATERMELON SALAD:
      2 c  rice vinegar 
      3    shallots, thinly sliced
      2    fresh Thai bird chilies,
           thinly sliced 
      2    fresh kaffir lime leaves
      2    inches fresh ginger, peeled
           and sliced 
  1 1/2 oz palm sugar or
      2 TB light brown sugar 
      1 TB kosher salt 
      5 lb watermelon 
           For the Dressing
      3 oz palm sugar or 
    1/4 c  light brown sugar
      1 c  rice vinegar 
    1/2 c  fresh lime juice
      4    inches fresh ginger, peeled
           and sliced 
      6    fresh cilantro roots with 1
           inch of stems, rinsed,
           scraped, and rinsed again or
     24    cilantro stems 
      2    garlic cloves, chopped
    3/4 ts kosher salt
           FOR THE PORK:
      3 c  rendered leaf lard or
           neutral oil
      2 lb Braised Pork Belly, cut into
      1    inch chunks while still cold
      1 c  all-purpose flour 
           Sea salt 
           TO FINISH THE DISH:
      1 c  fresh Vietnamese mint (rou
           ram) leaves 
      1 c  fresh Thai basil leaves 
      3    scallions, sliced
    1/4 c  sesame seeds
           BRAISED PORK BELLY:
           FOR THE BRINE:
    1/4 c  coriander seeds
      2 TB fennel seeds 
      4 c  sea salt
      2 c  sugar
     10 cl garlic; crushed and peeled
     10    fresh long red chilies, such
           as Anaheim or Hungarian Wax,
           thinly sliced
      5 md shallots, sliced
      3 TB black peppercorns
      1 c  packed daun salam
           (Indonesian bay leaves)
      3 lb fresh pork belly
           FOR THE BRAISE:
      2 TB rendered leaf lard or
           olive oil
      1    yellow onion,cut into sixths
      1    head of garlic, halved
           crosswise
      2    shallots, halved lengthwise
  2 1/2 c  chicken stock 

See part 2 for directions.

MMMMM-------------------------------------------------


Cheers

YK Jim


... I don't eat red meat anymore.....I cook it until it's just pink

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)