Text 4024, 153 rader
Skriven 2013-08-29 09:49:26 av Dave Drum (1:261/38)
   Kommentar till text 4002 av Ruth Hanschka (1:123/140)
Ärende: Circling
================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> There are a number of "dollar" store chains. Dollar General, Family
 ->  -> Dollar and Dollar Tree being the largest in this area ... in about
 ->  -> the order I gave them.

 ->  SR> Family Dollar isn't a dollar store in the strictest sense; most of
 ->  SR> their stuff costs more than a buck.  I can generally do better
 ->  SR> elsewhere on prices too.  The big one here is the Dollar Tree. They
 ->  SR> sell a few good things and a lot of stuff not worth the dollar.

 -> See my reply in this packet to Dale.

 -> NONE of the "dollar" stores are truly "dollar" stores. Except "DEALS -
 -> Nothing Over A Dollar" of which we have one somewhere in town - cheap
 -> trinkets and schlock.

 SR> Once upon a time they were.  They'd have closeouts and overruns. These
 SR> days I get some of the same things in a job lot chain.

Ocean State? Or Big/Odd Lots? We have a Big Lots closeout place here in one of
the strip malls. I've scored some really nifty bargains there. Such as the 28
quarts (all they had) of Trappey's Red Devil Hot Sauce for a dollar a bottle.
Or the 46 cans (once again I cleaned the shelf) of Polar Crab Meat in Water for
75c/can.

 ->  -> gas is going to have to go back to relying on petrol sales and get
 ->  -> into "service" (tires, tune ups, etc.) to survive.  Bv)=

 ->  SR> Our gas stations can't sell booze, just ciggies. To get alcohol you
 ->  SR> have to go to the package store/liquor store. Grocery stores can
 ->  SR> sell beer, but nothing stronger.

 -> Not even wine? Blue laws vary from state to state. And often within the

 SR> Nope. Hard cider yes, wine no.

Around these precincts Hard Cider and Hard Lemonade is found in the beer aisle.

 -> their closest competitor, CVS, was cutting them a fat one on the bottom
 -> line by doing alcohol. I dunno what took Walgreens so long to figure
 -> that out since CVS has been peddling booze from the start.

 SR> Ours here can't.

 ->  -> use in beef cattle and sheep, including natural estrogen, progesterone,
 ->  -> testosterone, and their synthetic versions. These drugs increase the
 ->  -> animals' growth rate, the efficiency by which they convert the feed
 ->  -> they eat into meat, and the leanness of their meat." (once again it's
 ->  -> time to "follow the money" -UDD)

 ->  SR> Or at least the stench.  Both go in the same direction.

 -> Yeah, but the stench doesn't cause early onset puberty in young girls
 -> the way estrogen in beef does.

 SR> They'd have to eat a fair bit of it. OTOH, women of childbearing age
 SR> aren't supposed to eat certain fish either due to the mercury
 SR> contamination. These days everything's poisoned. Even the vegetables
 SR> and whole grains - GMO warnings.

I'm going to sound like an old fart here - but, when I was in school, swapping
recipes for dirt with Moses and Aaron, girls didn't start to "sprout" until
high school - except in rare cases, Like Annette Funicello from the Mickey
Mouse Club. Now it's not uncommon to see third graders with a full rack.

Back in the 80s I was talking with an acquaintance who is a biology professor
at the local branch of University of Illinois about the subject and offered the
opinion that the estrogen laced beef was responsible for most of it. My family
was solidly middle-class and we didn't eat beef that often, and what we did eat
was raised on the family farm or near by. The people worse off economically
didn't eat beef except on very rare occasions. Then came cattle feeder
operations, low cost beef and McDonald's with hamburger beef from Zoroaster
only knows where and how raised.

Anyway, Dan wrote a grant proposal and got a million or more pazuzas to study
the subject and my W.A.G. was proved correct. Now he's working on whether that
same estrogen in beef inhibits puberty in boys. (Another grant - your tax
dollar$ at work.)

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

      Title: Podge's Braised Beef Cheeks
 Categories: Beef, Offal, Beer
      Yield: 5 Servings

      2 kg (to 3) trimmed beef cheeks
      2 tb Cocoa powder
      3 pt India pale ale
      1 l  Beef stock
      2 lg Carrots; scraped, diced
      2 lg Ribs celery; diced
      2 lg Yellow onions; diced
      1    Head garlic; peeled

  Speaking of the braised beef cheeks throw this lot into a
  slow cooker and get ready for one of the best meals you can
  make. And it only takes like 6 hrs!!! (possibly 24 really)

  Put all this in the slow cooker and ensure the beef cheeks
  are covered with liquid, if they are not then put more beer
  in until they are. Turn the slow cooker onto LOW mix it up
  a little, whack the lid on and walk away.

  Come back in 5 hrs. The beef cheeks should be soft but
  still whole and able for you to pick them up, if this is
  the case then turn off the cooker and remove with a
  slotted spoon and place in a dish to allow to cool, strain
  the cooking liquid over them and cool in the liquor. At
  this point toss all the veg and other bits in the bin.

  I would usually allow these to cool to room temp and
  then place covered in the fridge over night and the
  result is a firm jelly set with the beef in it and the
  fat will have come to the top and you can remove and
  toss out.

  Now remove the cheeks from the jelly and place on a
  plate wrapped with cling film and place back in the
  fridge. Pop the Jelly into a saucepan and add a bottle
  of Cab Sav (ensure its a quality wine) and reduce, skimming
  the whole time to remove the rubbish. Once this is reduced
  by about 1/2 pass thru a fine strainer and allow to cool.

  Once cool add the beef cheeks and place back in the fridge
  (if using later) or if you intend to use now I would
  suggest peel some good mashing potatoes and about 1 head
  of garlic per 2 people and boil them and begin the mash
  process.

  If using the beef now, return to the straining phase and
  strain the liquid into a clean pot add the cheeks and
  simmer for about 15 mins to heat the cheeks (at this time
  mash your spuds) add a little brown sugar to sweeten the
  jus and season, once the potato and garlic mash is ready,
  plate in the middle of your serving plates and place one
  or two cheeks on each mash with the sauce napped over
  them. I have then used blanched fresh asparagus and finely
  curled pecorino cheese to garnish and the whole thing is
  great.

  From: http://www.chow.com/recipes

  MM Format by Dave Drum - 10 December 2009

  Uncle Dirty Dave's Archives

MMMMM

... If people take the trouble to cook, you should take the trouble to eat.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)