Text 14184, 78 rader
Skriven 2014-06-13 23:16:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14181 av Dave Drum (1:18/200)
Ärende: Re: Bargains
====================
 -=> On 06-13-14  20:01,  Dave Drum <=-
 -=> spoke to Dale Shipp about Bargains <=-

 DS> than boneless pork loins.  Chicken wings cost more than boneless
 DS> chicken breasts or thighs.  Has little to do with meat value or supply
 DS> -- just demand for the popular cuts.

 DD> I know. The Anchor Bar has a lot to answer for due to their skewing
 DD> the laws  of
 DD> supply and demand in the chicken wing field.   Bv)=  OTOH, it allows
 DD> me to score bargains like 10 pounds of leg quarters for a killer price
 DD> of U$4.90  last
 DD> week. That was the lowest I've seen. Most sales on leg quarters are in
 DD> the 69c/lb to 89c/lb range.

And as far as you and Michael go, leg quarters are bettern than white
meat anyhow :-}}   I've seen boneless thighs at $0.99, but not often.
We had some breast strips done with Buffalo wing sauce -- pretty good
and less expensive than the wings are these days.

After Burton's picnic, we did take a side trip to Buffalo for Anchor
bar, and also for beef on welt.  Both were good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mock Creole Turtle Soup - Upperline
 Categories: Soup, Cajun, Seafood
      Yield: 1 servings
 
      1    Stick butter
    1/2 c  Flour
      2 lb Lean stewing beef
    1/2 c  Tasso, minced
  1 1/2 c  Onion, chopped
    3/4 c  Celery, chopped
    1/2 c  Carrot, finely chopped.
      3    Cloves garlic, minced
  1 1/2 c  Tomatoes, peeled, seeded and
           -chopped
      2 ts Tomato paste
      1 tb Worcestershire sauce
      1    Lemon, seeded and chopped
           -fine, including juice and
           -skin
      1 tb Fresh chopped parsley
      1 ts Dried leaf thyme
  1 1/2 qt Beef stock
      1 ts White pepper
  1 1/4 ts Cayenne papper
      3    Bay leaves
      3    Chopped hard-boiled eggs
           -Green onions, chopped for
           -garnish if desired
 
  Cut beef into one-half-inch cubes. Heat butter in
  heavy sauce pan, brown beef cubes and remove.
  Add flour and cook while stirring until roux is
  medium brown. Add onions, celery, carrots and
  garlic and cook for five minutes until soft. Add
  meat and all remaining ingredients except eggs
  and green onions. Stir to blend and simmer until
  meat is very tender, about 1 1/2 hours, add a little
  water if needed during cooking. Taste for salt and
  pepper and, if desired, Tabasco. Add eggs and
  cook for five more minutes. Garnish with green
  onion and pass the sherry. Serves eight to 10.
  
  From: Bill Birner                     Date: 19 Feb 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:09, 13 Jun 2014
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