Text 23418, 73 rader
Skriven 2015-01-28 23:39:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23357 av Jim Weller (1:123/140)
Ärende: Re: beef
================
 -=> On 01-27-15  21:34,  Jim Weller <=-
 -=> spoke to Mark Lewis about beef <=-

 JW> I had noticed a trend in the supermarket of higher and higher beef
 JW> prices lately which prompted me to google up some commodity news.
 JW> For various reasons beef on the hoof has hit an all time high. I
 JW> was upset to see lean ground beef cross the $10/kg mark; rib eye
 JW> steaks were a crazy $30/kg. So I bought some pollock, a half ham and
 JW> a small turkey instead.

Lean ground beef here is about $3.50(US) per pound.  That sounds like
about 3/4 as much as you quoted above.  I don't buy rib eye, but we
typically pay $7.99 (US) per pound for Porterhouse steaks at BJs which
is $17.5 per kilo, more or less.   OTOH, normal store price for the same
cut might easily be $12 or more per pound.

 JW> One bargain I did spot but didn't pick up as it was simply too big
 JW> for a family of two was a whole leg of pork, butt, shank and hock,
 JW> bone in and skin on, fresh not cured, at $3.30/kg. The smallest one
 JW> was 12 kg.

That sounds like a very good price.  Have you got a smoker?  Pulled pork
is good stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLACK BEAN CAKES WITH SALSA AND SOUR CREAM
 Categories: Appetizers, _ethnic
      Yield: 4 Servings
 
      1 md Onion, chopped fine
      6 c  Chicken stock
      2 sm Jalapeno chilies, seeded &
           -chopped
  1 1/2 T  Chili powder
  1 1/2 T  Ground cumin
      1 t  Cocoa powder
      1 T  Salt
      1 t  Crushed red pepper flakes
           -Sour cream
           -Salsa
 
  These little cakes are absolutely delicious.  We've enjoyed various
  versions in restaurants throughout the southwest and at Jeremiah
  Tower's restaurant, Stars in San Francisco.
  
  Rinse the black beans, picking out stones, and soak in water
  overnight. Drain beans. Saute onion over medium heat in a heavy
  saucepan. Add beans and chicken stock to cover.  Add the chilies and
  seasonings. Cook over medium heat for about 1 1/2 hours or until the
  beans are tender. Remove from heat and cool.  Place bean mixture in a
  food processor and pulse until cool.  This mixture can be
  refrigerated for up to 3 days. Place a non-stick pan over medium
  heat, or you can brush a saute pan lightly with olive oil. Form bean
  mixture into balls the size of a golf ball. Flatten to form patties.
  Cook bean cakes on each side for about a minute or until lightly
  browned.
  
  Garnish with sour cream and salsa, along with a sprig of fresh
  cilantro.
  
  Makes about 24 patties.
  
  Recipe posted by: Barry Weinstein
 
MMMMM


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