Text 14292, 111 rader
Skriven 2014-06-18 07:10:30 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Hard Bargains
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 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.

 DD> I don't pretend to understand the pricing structure of the consumer
 DD> pricing of the oil business.

 JW> Nobody does!

 JW> But in my case those reserves are remote and, so far, undeveloped.
 JW> No refineries, no pipelines, not even a railway.

How much of it is directly pumpable? And how much needs to be fracked, 
cracked, or separated from the sand (tar sands and/or shale)? Rest assured, as 
the world continues to spin dizzily along its path of convenience and habit - 
those reserves will get developed so the great unwashed masses are not forced 
to adopt something new that they are not habituated to using.
 
 JW> All my propane, home heating oil, gasoline and diesel is refined
 JW> 1000 miles away in Alberta and shipped here by truck.

Someone has to appear in all those TeeVee shows.   Bv)= 
 
 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.

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

 JW> I wasn't going to point that out, but yes. As well we have greater
 JW> restrictions on allowable feed additives. Also our slaughterhouses
 JW> and meat processing plants tend to be unionized. The Internet tells
 JW> me that the average hourly wage for such work in North Carolina is
 JW> $12 and in Alberta $24. That too makes a difference to the retail
 JW> price and one I don't mind paying. Even $24 isn't enough for that
 JW> kind of dangerous, dirty work.

My near-by pork factory (EXCEL) averages $14/hr and you'd better be able to 
speak *some* Engrish and have a green card. My late house-mate, Don, was a 
chicken inspector for Tyson in Harrison, AR. His production workers could 
joint a chicken AND skin/bone the breasts in an average of 11 seconds. They 
wore chain mail gloves because the knife was very sharp and it would slip 
occasionally. Tyson was quite so sticky about the green cards, though. So, 
they had to re-staff from time to time.   Bv)=
 
 JW> Speaking of relatively cheap pork, smoked picnic shoulders (skin on,
 JW> bone in) were on sale for $3.99/kg. Nobody wants those cuts in the
 JW> summer time during grilling season even though loin chops are up to
 JW> $12.99 from $8.99 (insert marketroid insult here). And I view the
 JW> fat, rind and bones as tasty foodstuffs, not waste.

And if was the pig hip it would be smoked ham ... go figger.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Asian Carp Savory & Sweet
 Categories: Seafood, Smoker, Fruits, Herbs
      Yield: 5 Pounds
 
MMMMM---------------------------SAVORY--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Sugar
      1 ts Fresh ground pepper
      1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Brown sugar
      4 c  Apple juice
      2    Sticks cinnamon
 
  Apparently the meat tastes like "a cross between scallops
  and crab-meat," according to seafood chef Philippe Parola.
  
  Savory - Line up filets in a glass tray. Coat both sides
  with salt pepper and dill. Cover with plastic wrap and
  refrigerate overnight.
  
  Sweet - Place filets in a glass pan. Add all ingredients and
  mix to dissolve sugar. Cover with plastic and refrigerate
  overnight.
  
  Soak cherry or apple wood chips for several hours. Light the
  smoker and add a water pan to keep the fish from becoming
  too dry. Remove the fish from the marinade and place on wire
  racks for one hour in the refrigerator. The fish will
  develop a slight glaze. Oil the smoker racks and place the
  fish in the smoker. Add wood chips to the fire, and
  replenish every 20 min. Smoke 2-4 hours depending on the
  temperature of the smoker. The fish will become golden brown
  and will flake easily when done. Remove and allow to cool.
  
  Use in any recipe calling for smoked salmon.
  
  From: http://www.illinoisbowfishing.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If little else, the brain is an educational toy. -- Tom Robbins
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