Text 24658, 87 rader
Skriven 2015-03-07 21:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: morels
==============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I can't argue on the tasty. But, $40/lb. Really?

Well they are rare, very seasonal and very perishable. And they grow
in rugged inhospitable remote places like burned out boreal forests,
so the pickers must contend with soot and dirt, muskeg, killer
mosquitos, bears and living rough under canvas. One has to walk
15-20 miles a day and stoop over thousands of times. A really good
picker might gather 100 pounds in a day if he lucks out finding good
patches and get $4 pound at a "buy station" but most average just 25
pounds a day. We never get enough pickers to harvest even 1% of the
overall potential crop.  Just like strawberry picking and tobacco
harvesting a lot quit the first day.

 DD> Isn't she about husband high these days?

Not quite; she's 16 and in grade 11.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Meat Loaf
 Categories: Beef, Pork, Groundmeat, Sausage, Chilies
      Yield: 10 Servings
 
      3 tb Butter
    1/2 lb Fresh Mushrooms, Save Caps
           Chop Stems Fine
      1 lg Onion; Finely Chopped
    1/2 md Green Pepper; Fine Chopped
      2    Stalks Celery; Fine Chopped
      3    Cloves Garlic; Fine Chopped
    1/2 ts Dried Thyme
    1/2 ts Dried Crushed Rosemary
      1 lb Ground Beef Round
      1 lb Ground Pork
      1 lb Ground Veal
    1/2 lb Bulk Pork Sausage
      1 tb Dijon Mustard
    1/2 c  Ketchup
      3 tb Worchestershire
    1/2 ts Tabasco Sauce
           Salt And Freshly Ground
           Pepper
      3    Eggs; Beaten
      1 c  Breadcrumbs Soaked In 1/2 C.
           Heavy Cream
      3    Strips Bacon
      2 tb Butter
           Stuffed green olives, cut in
           Half

  Heat the 3 tablespoons of butter in a medium skillet, add the
  mushroom stems and saute over moderate heat, stirring, about 5
  minutes or till most of their liquid has evaporated. Add the
  onion, bell pepper, celery, garlic, thyme and rosemary, reduce
  heat, cover, and simmer about 15 minutes, till vegetables are soft
  and liquid has evaporated. Preheat oven to 350. Place the meats in
  a large mixing bowl, add the sauteed vegetables and mix lightly.
  Add the mustard, ketchup, Worcestershire, Tabasco, salt and pepper
  to taste, eggs and breadcrumbs, and mix with hands till blended
  thoroughly. Shape the mixture into a firm, thick oval loaf, place
  in a shallow baking or gratin dish, drape bacon over the top, and
  bake 1 hour. Remove the bacon strips and continue baking 20 - 30
  minutes longer, depending on how thick the loaf is and how crusty
  you want the exterior to be. Shortly before the meat loaf is
  removed from the oven, heat the 2 tablespoons of butter in a small
  skillet, add the reserved mushroom caps and saute, stirring, 2
  minutes or till nicely glazed. Transfer the meat loaf to a large
  serving platter, arrange olives over the top and garnish the edges
  with the mushroom caps.
  
  Recipe By: Town and Country Magazine
  Via: Gail's Recipe Swap
  From: Dianne Ward
 
MMMMM


YK Jim


... It's the freakin' pinnacle of all flavor combinations!

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