Text 14073, 92 rader
Skriven 2014-06-10 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: bargains
================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> 15c per gallon would prompt me to drive a fair distance

I'm getting 10c per litre or about 40c per gallon off by being in a
fleet and going to a cardlock. The "fleet" is Coldwell Banker and
their spouses and kids. I also get 10c per litre off on home heating
fuel from the same place which is a big deal seeing as I need
about 3800 L per year living where I do.

 DD> Depends on how far "out-of-route" I have to go. I'm not one of those
 DD> who will drive to the next town to save $5 on a tank of fuel and burn
 DD> two to three gallons of $3.00 (or more) gasoline getting there and
 DD> back. If I have a reason for going there other than just for the cheap
 DD> gasoline ....... that's a different deal. Nothing wrong with a bargain

I used to do a 750 mile run just for cheap booze and good pork. (The
sources just happened to be where Neekha was living. [g])

Speaking of pork, despite all the buzz in the news about the PED
virus, rising US wholesale prices and predicted shortages, Canadian
retail prices remain steady and nice weekly specials abound. I
recently bought another club pack of 4 pork tenderloins at $9.99 per
kg and a club pack of 8 racks of spare ribs at $6.99. As soon as I
got home I broke the packages down into portions for two and froze
them.

I also bought some ground pork which I did two ways. The first night
I made burgers with onions buns, pork-cornmeal-parsley patties,
Dijon mustard and sweet chili sauce. The second night a lo mein dish
with lots of cabbage.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Forever Roasted Pork
 Categories: Pork
      Yield: 12 Servings
 
    1/4 c  Extra-virgin olive oil
      1 qt Thinly sliced onions
           Salt and freshly ground
           Pepper
      1 tb Finely chopped fresh sage
      1 c  Water
      8 lb Pork leg or shoulder; at
           Room temperature
    1/4 c  Fennel Spice
 
  Heat the olive oil in a large saute pan over medium heat until
  hot. Add the onions and a pinch of salt and pepper. Reduce the
  heat to medium-low and cook for about 1 minute. Add the sage and
  cook until the onions cease throwing off water, about 3 minutes.
  Add the water, cover, and cook until the onions are very tender,
  about 10 minutes. Uncover and saute until the onions are very soft
  and the pan is dry again, about 2 minutes. Season well with salt
  and pepper.
  
  Preheat the oven to 275F. Peel back the pork skin and spread the
  onions directly on the fat layer. Fold the skin back over the
  onions and tie closed with kitchen string. Season well all over
  with the fennel spice.
  
  Arrange the meat on a rack in a roasting pan and cook until the
  meat is very tender, 6 to 8 hours. It is ready when it pulls away
  easily if picked at with a pair of tongs. It is often easiest to
  cook the meat overnight, or put it in the oven in the morning and
  let it cook all day. It does not need to be attended.
  
  Variations: This dish can be simplified or made more elaborate
  depending on your taste. You can omit the onions and simply season
  the meat with the fennel spice. You can roast aromatic vegetables
  until caramelized and add them to the bottom of the roasting pan.

  Or you can add another layer of flavor to the onions: mince fresh
  rosemary and fruits such as oranges, kumquats, Meyer lemons,
  apples, pears, or quince, and cook with the onions, or make a
  paste of garlic and fresh or dried chilies and add to the onions.
  
  Recipe by: Tre Vigne
  
  From: Terry Pogue
 
MMMMM

YK Jim


... Apparently, tequila really is distilled by Satan.

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