Text 4869, 90 rader
Skriven 2010-12-12 13:04:00 av Dave Drum (48541.cooking)
   Kommentar till text 4842 av Michael Loo (1:18/200.0)
Ärende: Humphrey's
==================
-=> Michael Loo wrote to Dave Drum <=-

 DD> Mussels been around for years ... I've eaten stuff like Mussels
 DD> Meuniere, Stuffed Mussels, etc. since the 1960s
 ML> 1. You're not typical; 2. you took advantage of this food because
 ML> it was 9c a pound.

 DD> Absolutely to the first. Not a chance to the second.

 ML> Too bad - out here, back in the 1970s, mussels were 19c-39c
 ML> with frequent specials bringing them down to 9c. That's when
 ML> I learned that I could down a couple quarts without breathing
 ML> hard. Unfortunately, the white wine and garlic and a touch of
 ML> butter doubled the cost to about 35c a quart.

We had a buffet here called China Star that featured green lip mussels in a
black bean sauce. I think that was my favourite way to eat mussels. And, since
it was an AYCE, I could indulge all I could hold.  Bv)=
 
 ML> Is Humphrey's still your favorite? Cuz if they cheat in this
 ML> way they may not be above cheating in other ways.

 DD> Well, yeah. I don't have a problem with pig parts in my hamburger as I
 DD> do not keep Kosher. Besides the butcher who was doing that has long
 DD> since retired. And the quality/service/pricing of Humphrey's meats is
 DD> pretty hard to beat anywhere else.


 DD> Humphrey's (U$1.59/lb) with which to make porcuswine burgers. Or to add
 DD> into red chilli. Or to bulk out the diced pork in green chile stew. At
 DD> their typical pricing they are 20% to 25% less than any other market in

 ML> Yeah, maybe that's because spleen is cheaper than shoulder meat.

No spleen in ground pork - it's sausage meat gray, not red.
 
 DD> the area. They also have a most excellent Italian sausage at U$1.99/lb.
 DD> - which, although I can make sausage on my own, makes it not worth the
 DD> hassles.  Bv)=

 ML> Strikes me that for 40c/lb I'd happily mix my own and be certain
 ML> there's no fennel in it.

Well. that's you. Me, for 40c/lb I'm not going to screw with it. Of course, I
don't care one way or the other about fennel in my Italian sausage - unless
they overload to the point it drowns out the other flavours.

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

      Title: Steamed Green Lip Mussels w/Garlic 
 Categories: Five, Shellfish, Wine
      Yield: 4 Servings

     24    Fresh live green lip mussels
      3 cl Garlic;; crushed
     20 g  Butter
    1/2 c  White wine
      1 bn Fresh flat leaf parsley;
           - chopped

  You can't get tastier mussels more simple than this, serve
  them with a little fresh bread to help mop up the juices.

  Scrub mussels and remove the beards. Heat the butter in
  large saucepan add the minced garlic to sizzle for a couple
  of seconds. Add the wine and mussels, cover for 3 to 4
  minutes just until the mussels open. Throw away any mussels
  that don't open. Toss through freshly chopped parsley. Place
  on mussels on a large serving platter and pour over cooking
  liquid.

  Serves 4  
 
  From: http://www.cuisinedumonde.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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