Text 30660, 94 rader
Skriven 2015-09-07 08:58:06 av Dave Drum (1:18/200.0)
  Kommentar till text 30639 av JIM WELLER (1:123/140)
Ärende: High $$$ was:food or not
================================
-=> JIM WELLER wrote to DALE SHIPP <=-

 JW> $10 is my upper limit for fish
 JW> I have to pay more for shellfish

 ML> $10/lb is a lot for food.

 JW> But if one wants steak from time to time one must pay the price.

 DS> We routinely pay less than that for our porterhouse steaks -- I think
 DS> the price recently went up to $8.99 per pound.

 JW> Canada has been hit with a double whammy: the western drought that
 JW> affects soy, grain and beef prices and the weak Canadian petro-
 JW> dollar which dropped from $1.05 to $0.75 rather quickly which has
 JW> really jacked up the price of California fruit and vegetables. I am
 JW> seeing severe food inflation even though some other items are flat
 JW> to down.

 JW> I was shopping today and lean ground beef was on special at $11/kg
 JW> in large "club format" trays vs. the $12.95 "normal" price, inside
 JW> round roasts were $17.95 and porterhouse steaks an amazing $32/kg
 JW> ($14.55/lb CDN or $10.90/lb USD). I bought some of the ground beef
 JW> and settled for pork roasts and chops. Good thing we like pork!

US beef^H^H^H^Hmeat prices are up across the board due to drought raising the
price of animal feed. Chicken is the least affected. But, beef is astronomical
(not interstellar like yours) and pork is creeping up somewhat more slowly.

Move down here - the real estate market, according the yesterday's bird cage
liner, is a seller's market. And T-bone or Porterhouse certified Angus steaks
are U$6.99/lb, Ground chuck @ U$3.29/lb, and half center-cut pork loins @
U$1.49/lb. 

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

      Title: Beef Tenderloin w/Mushroom Sauce
 Categories: Beef, Mushrooms, Wine, Herbs, Dairy
      Yield: 2 servings

      5 oz (140g) shiitake mushrooms
      4 tb Clarified butter; divided
      2    Green onions; chopped
    1/2 c  (120ml) beef broth
    1/4 c  (60ml) dry red wine
    1/4 ts Herbes de Provence
    1/3 c  (80ml) heavy cream
      4 ts Chopped fresh tarragon
      1 tb Dry Marsala
      2    (8 oz ea) beef tenderloin
           - steaks, (or larger)

  Prepare the sauce first, as the steaks will take less time
  to cook. Remove the stems from the shiitake mushrooms, but
  reserve them. Slice the mushrooms or cut into slivers.
  Heat 2 tablespoons of butter in a skillet and sauté the
  mushrooms and green onions until tender, about 5 minutes.
  Transfer to a bowl and set aside.

  Add the broth and wine to the skillet with the reserved
  mushroom stems and the herbes de Provence. Bring to a boil
  over medium heat and simmer until 1/2 to 3/4 of the liquid
  has evaporated. Use a slotted spoon to remove and discard
  the mushroom stems.

  Add the heavy cream and fresh chopped tarragon to the
  reduction and blend well. Return the sautéed mushrooms and
  green onions to the pan. Finish by adding the dry Marsala.
  Adjust for salt.

  Season the tenderloin steaks with salt and pepper on both
  sides and grill (or pan fry) to the desired tenderness and
  doneness. Allowing the steaks to rest a few minutes after
  cooking will bring the temperature up another 5 degrees as
  the heat at the surface will continue to migrate toward
  the center of the meat. Many cooks prefer to cook some meat
  less for a better flavour and texture.

  Plate the steaks and spoon plenty of the mushroom sauce on
  top. Serve with green vegetables on the side.

  Serves 2, increase proportions to feed more.

  By Dennis W. Viau; The Mobile Home Gourmet

  Recipe from: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... Mashed potatoes can be your friend! - A. Yankovic
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