Text 14234, 110 rader
Skriven 2014-06-16 10:03:14 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Jim Weller
Ärende: bargains
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I'm getting 10c per litre or about 40c per gallon off
 JW> (gasoline and) home heating fuel ...

 DD> Beats my steady 6c/gallon all hollow.

 JW> But don't forget my high rack rate ... $1.38/L or $5.22/ga. Ironic
 JW> as we are sitting on the second largest reserves in the world behind
 JW> Saudi Arabia.

I don't pretend to understand the pricing structure of the consumer pricing of
the oil business. If oil goes up 2c/barrel the pump price jumps 10c to
20c/gallon. If oil drops by 25c/barrel the pump price of unleaded regular w/10%
ethanol jumps 10c to 20c/gallon. I've seen that happen. More than once. We have
a largish player in the local gas station/C-store market. The rap used to be
that Grady would go to the boat (casino) and lose a bundle on the galloping
dominoes or the roulette wheel and come home with his tail between his legs.
The next day pump rices would rise 25c. That theory makes as much sense as any
other I have heard.   Bv)= 
 
 JW> pork tenderloins at $9.99 per kg

 DD> that works out to about U$4.50/lb. Grabbing my Meijer
 DD> Supercenter flyer from the last Sunday paper shows me that boneless
 DD> tenderloins are on offer for U$1.69/lb

 JW>  Tenderloins are always boneless by their very nature. Did you/they
 JW>  perhaps mean boneless loin?

You are absolutely correct in that. I was referring to boneless loin. But,
tenderloins are not much more than that. I don't have last Sunday's flyers
available and the Wednesday flyers are two days out - so I can't check. But I
did see pork steak (sliced butt) for 99c/lb (2.18/kg) in 4# (2 kg) packages.
 
 DD> pork loins  ... at U$1.89/lb.

 JW> I can believe that number though.

 JW> Canadian meat (and cheese) is more expensive on the whole than
 JW> American meat for a variety of reasons. My groceries are just 11%
 JW> more expensive than Edmonton's ... a reasonable premium too pay.

You guys don't seem to get the e-coli or salmonella panics that we find all too
common here in the lower 48. So, there is probably a health and welfare
component in that pricing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloin Medallions w/Potato "Risotto"
 Categories: Beef, Potatoes, Chilies
      Yield: 6 Servings
 
      1 tb Butter
      1 c  Finely chopped onion
      1 lb Yukon Gold potatoes; peeled,
           - in 1/8" cubes
    1/8 ts Cayenne pepper
           Coarse kosher salt
  1 1/2 c  (or more) chicken broth
    1/2 c  Heavy whipping cream
    1/4 c  Fine grated Parmesan cheese
    1/4 c  Fine chopped fresh chives
      6    (6 oz ea) tenderloin steaks;
           - 1" thick
  1 1/2 tb Chopped fresh thyme
      1 tb (or more) olive oil
 
  Potatoes are finely cut into small cubes, then cooked
  risotto-style.
  
  Melt butter in heavy large saucepan over medium heat. Add
  onion; cover and cook until soft and translucent, stirring
  occasionally, about 7 minutes. Add potato cubes and
  cayenne pepper; sprinkle with coarse salt and pepper. Add
  1 1/2 cups chicken broth; bring to boil. Reduce heat to
  medium and simmer until potatoes are almost tender, adding
  more chicken broth by tablespoonfuls if dry (mixture
  should be creamy with some sauce, not dry), about 8
  minutes. Add cream and simmer until potatoes are tender
  but still hold their shape, stirring often, about 10
  minutes. Stir in cheese and chives.
  
  DO AHEAD: Can be made 2 hours ahead. Let stand at room
  temperature. Rewarm over medium heat, stirring often.
  
  Sprinkle steaks with coarse salt and pepper, then chopped
  thyme. Heat 1 tablespoon olive oil in heavy large skillet
  over medium-high heat. Add steaks and cook to desired
  doneness, adding more oil as needed, 3 to 4 minutes per
  side for medium-rare.
  
  Divide potato risotto among plates. Place steaks on plates
  and serve
  
  by Bruce Aidells
  
  Bon Appétit | February 2010
  
  Yield: 6 servings
  
  MM Format by Dave Drum - 02 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The 1st of all considerations is that our meals be fun as well as fuel.

 * Origin:  (1:3634/12)