Text 23854, 92 rader
Skriven 2015-02-09 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Beef prices
===================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> 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

 DS> Per pound or per kilo?

Per pound. But in tiny little Canadian dollars. It turned out the
advertized blade steaks were actually pork, not beef, so I passed. I
did load up on both rib steaks and ground meat though.

 JW> Last night's treat: a roasted five pound filet of lake trout

 DS> Did you use the head etc. for stock?   

I had purchased a dressed filet from my fish monger, the son of the
Buckleys who I have talked about in the past. But when I do buy,
barter or catch a whole fish I definitely use the head, back bone,
tail and fins for stock. There is quite a bit of edible flesh on a
large fish head and the cheeks are especially delicious.

 DS> If I am making soup and want to include uneatable things in the
 DS> cooking, I will tie them up in a wrapper of cheese cloth.

I tend to use a strainer at the end instead.

Below is a new to me stuffing I picked up. I plan to try this soon,
but with less expensive almonds or sunflower seeds subbing for the
pine nuts.
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Palestinian Stuffed Fish 
Categories: Arabic, Palestine, Fish, Stuffing
  Servings: 4

      1 lg snapper or other whole fish
    1/4 c  olive oil                                
      2    lemons                                   
    1/2 c  vinegar                                  
      4 TB salt                                     
      1 ts paprika                                  
    1/2 ts pepper                                   
    1/4 ts cumin                                    
           STUFFING:
      1 c  chopped parsley                          
      3    garlic cloves, crushed                   
      1 sm onion, chopped                           
      1 sm ripe tomato, chopped                     
    1/2 c  pine nuts                                
      1 TB olive oil                                
           salt  
           pepper  
           juice of half a lemon  

Clean the fish, and let soak in vinegar and salt for 10 minutes
(this takes away the smell really quickly). Use the lemon juice,
oil, paprika, salt, pepper, and cumin and coat the fish inside and
out.

Brown the pine nuts and set aside. Mix the chopped parsley, garlic,
tomato, and onion and add with the pine nuts. Add olive oil, salt,
pepper, and lemon juice, and mix in the pine nuts.

Place fish on aluminum foil (a piece big enough to wrap the entire
fish in). Stuff the fish (I like to make mine as full as possible)
and close with a needle and thread or any other way you use to close
your fish.

Make light cuts on the top of the fish and take any of the lemon
juice, oil, and spices the fish was sitting in that is left and pour
on top of the fish.

Wrap the fish in the aluminum foil to prevent it from drying out and
bake at 450 degrees for about 30 to 40 minutes.

If preferred, take the fish out of the foil when it is finished and
put it under the broiler to brown it.

Posted by Pali To: Food.Com
 
MMMMM-------------------------------------------------

YK Jim


... Martinis taste so cool and clean. They make me feel civilized.

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