Text 26400, 74 rader
Skriven 2012-06-23 18:02:00 av JIM WELLER (1:123/140)
Ärende: bacon rant
==================
Mitchell's Gourmet Foods of Saskatoon was started in Saskatoon in
1940 by a Fred Mendel, a Polish Jew who got out of Poland just in
time. He was a third generation family business meat packer; his
grandfather developed the first ever international canned ham
business. They may have been Jewish but they knew how to treat pork
properly.

Mitchell's made the best bacon in Canada ever made available in
supermarkets, the Heritage brand. It was thick sliced, well trimmed
meaty and lean, double smoked. I have mentioned it here fondly
before. When no name bacon was under $3 a pound and brand names
under $4, their bacon sold easily for $5. When it was on special for
$4 I would buy 6 or 8 pounds for the freezer.

They were eventually bought out by Schneider Foods who maintained the
business as a separate operation and the quality remained high,
which was typical of Schneider. But then Schneider itself got bought
out by huge Maple Leaf and the quality has been gradually going
downhill ever since while prices went up (currently $6.) It is now
no better than any other maple leaf brand. And now Maple Leaf has
announced that it is closing the plant because sales are dropping.
Firking idiot bean counters! Now where am I going to find good
bacon? That's the one thing Slovenian Johnny, the sausage maker,
doesn't make in Grimshaw. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tangy Chicken with Bacon Mash
 Categories: Chicken, Potatoes, Bacon, Condiments, Marinades
      Yield: 4 Servings
 
      4    Chicken breasts
           Honey and Mustard Marinade
           Cabbage
           Mashed potatoes
      2 tb Tuscan olive oil
           Creme fraiche
           Crispy bacon bits
 
  Place the chicken breast and two thirds of the marinade in a dish.
  Ensure that the meat is evenly coated. Leave for about 30 minutes.
  
  Cook the cabbage and the mashed potato; set aside and keep warm.
  
  Meanwhile, heat a frying pan, then add the oil. Take the chicken
  and fry for about six minutes on one side and four on the other
  until the flesh is white. Leave to rest on a warm plate.
  
  Put the remaining marinade in a small pan and boil rapidly until
  reduced by half. Add creme fraiche, keeping back about one
  tablespoon, and bring to a simmer for one minute, stirring all the
  time. Remove from the heat.
  
  Mix the bacon pieces carefully into the mashed potato. Add the
  remainder of the creme fraiche.
  
  To serve, put a generous portion of bacon mash and cabbage on each
  plate. Lay a chicken breast on top and pour the reduced sauce over
  it.
  
 
MMMMM


Cheers

YK Jim


... 50 Things To Do Before You Die? First one is to shout for help.

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