Text 32846, 78 rader
Skriven 2015-11-07 21:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fat
===========
-=> Quoting Dave Drum to Jim Weller <=-

 JW> In Canada
 JW> extra lean - 10%,
 JW> lean - 17%,
 JW> medium - 23%,
 JW> regular - 30%.

 DD> USDA standards
 DD> cannot contain more than 30% fat
 DD> Lean ground beef/ not contain more than 22 percent fat.
 DD> Extra-lean / not contain more than 15 percent fat.

Similar but not identical. Our leanness standards are stricter and
we have an extra category.

 DD> Mostly I get the 20% (chuck) either regular (for most uses) or
 DD> coarse/chilli grind.

My chain store offers prepackaged regular grind only but my butcher
will custom grind to order, both coarseness and cut of meat and even
process wild game for hunters. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Bean And Sausage Soup with Peppers
 Categories: Soups, Sausage, Beans
      Yield: 4 Servings
 
      4 tb Butter
      2 c  Onion; finely chopped
      2    Carrots; peeled and
           Chopped
      3    Cloves garlic; minced
      6    Sprigs parsley
      1 ts Dried thyme
      1    Bay leaf
      4 c  Chicken broth
  1 1/4 c  White beans, dried; soaked
           Overnight
      1    Red bell pepper
      1    Green bell pepper
      2 tb Olive oil
    1/2 lb Kielbasa
           Salt and pepper; to taste
 
  Melt the butter in a pot.  Add onions, carrots and garlic and
  cook, covered over low heat until vegetables are tender and
  lightly colored, about 25 minutes.  Add parsley, thyme and bay
  leaf and pour in the stock. Drain the beans and stir them into the
  pot.  Bring to a boil, reduce heat and simmer, partially covered,
  until beans are very tender, 45 minutes to 1 hour. Pour the soup
  through a strainer, reserving the stock; discard the bay leaf, and
  transfer the solids to the bowl of a food processor. Add 1 cup of
  the cooking stock and process until smooth. Return pureed soup to
  the pot and stir in the additional cooking liquid, 2 to 3 cups,
  until the soup is of the desired consistency. Cut away stems and
  ribs of the peppers and dice them. Heat olive oil in a small
  skillet and peppers and saute over low heat, stirring
  occasionally, until tender but still crunchy, about 15 minutes.
  Transfer peppers to the soup with a slotted spoon. Skin the
  kielbasa if necessary, dice it and add it to the soup. Set over
  medium heat and cook, partially covered, until heated through,
  about 15 minutes. Season to taste.  Serve immediately.
  
  Recipe by: Silver Palate Cookbook
 
MMMMM


YK Jim


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