Text 23819, 107 rader
Skriven 2015-02-08 21:23:26 av Dave Drum (1:261/38.0)
  Kommentar till text 23783 av Jim Weller (1:123/140)
Ärende: Beef prices
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 DD> I'm beginning to see it coming down

 JW> Same here. I just checked my Co-Op flyer and found: blade steaks at
 JW> $3.49, extra lean ground for $4.49, inside round roasts at $5.99 and
 JW> rib steaks for $7.99. I guess I'll start buying beef again; I'm
 JW> really getting tired of ham and turkey.

Now that I've had my new store-boughts for long enough get used to them - and
made some judicious use of my needle files to fix where they didn't fit I am
about ready to tackle steaks again .... and Popeyes chicken.

Burtonski Fordowicz was correct in figuring out the naturals are better than
George Washingtons. I wish I had had his foresight and seen the dentist more
often. Oh, well.

 JW> Last night's treat: a roasted five pound filet of lake trout caught
 JW> through the ice. Lunch today: flaked trout salad sandwiches and
 JW> supper: trout chowder.

Never seen a trout that big - most of the ones I used to catch were <1 lb. But,
tasty. And consumable one to the diner with no leftovers except the bones.

 DD> I've been bringing things out of the back of my freezer.

 JW> I have gotten organized, cleaned mine out and re-stocked it. There
 JW> is nothing in it older than from this Christmas past.

I wish I could say that. Soon, maybe. There is another half-gallon sized ZipLoc
container of something red that will come out this week and either get beans
added or pasta boiled. It's either chilli (if I whiff cumin when I take the lid
off) or red gravy for pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sear-Roasted Rib Steak w/Garlic Butter
 Categories: Beef, Vegetables, Herbs
      Yield: 4 servings

      3 cl Garlic
           Salt
      8 tb Unsalted butter; softened
      1 ts Dried thyme
           Ample pinch coarse ground
           - black pepper
      2 tb Oil
      2 lg (16-20 oz ea) bone-in rib
           - steaks or boneless rib-eye
           - steaks

  Chop the garlic finely. Sprinkle 1 tablespoon salt over
  the garlic and continue to chop it, occasionally smashing
  and smearing the garlic with the flat side of the knife,
  until the garlic becomes paste like. (Alternatively, mash
  the garlic and salt together in a mortar and pestle.)

  Put the garlic paste, butter, thyme, and pepper in a small
  bowl. Fold the softened butter over and onto the garlic
  and thyme, mashing it down with the back of a spoon or
  spatula. Use a sheet of plastic wrap to help shape the
  butter into a log, wrap the log well with the plastic
  wrap, and refrigerate until ready to use. (The garlic
  butter can be made up to 3 days ahead; it can also be
  frozen, well wrapped, for a couple of months.)

  Melt half of the garlic-butter mixture in a small pan over
  medium heat. (Re-wrap and save the other half for future
  use; it's great stuff under the skin of a chicken before
  roasting or tossing into the broth of steamed mussels.)

  Heat the oven to 425øF/218øC.

  In a large ovenproof saute pan, heat the vegetable oil
  over high heat until very hot.

  Season the steaks with a little salt and pepper. Add the
  steaks to the pan and brown them well on 1 side, about 5
  minutes. Turn the steaks and brush them liberally with the
  garlic butter.

  Finish cooking the steaks in the oven, brushing them
  occasionally with more garlic butter, until done, about
  another 5 minutes. (The time will vary depending on how
  you like your steaks cooked and how thick they are.)
  Remove the steaks from the oven and allow them to rest for
  five minutes before serving.

  Serve smaller steaks whole or sliced thinly across the
  grain. Cut larger steaks into 2 servings or into thin
  slices. Spoon any remaining juices from the pan onto the
  meat as well.

  Source: Bistro Cooking at Home by Gordon Hamersley

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A sweetheart is a bottle of wine. A wife is a wine bottle-Chas. Baudelaire

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