Text 16142, 102 rader
Skriven 2007-05-31 00:17:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: meats 595
=====================
 -=> On 05-30-07  10:08,  Michael Loo <=-
 -=> spoke to Dale Shipp about meats 595 <=-

 DS> chicken breasts at $0.99 per pound.   If we did not already have an
 DS> ample supply in the freezer, we'd stock up and get 10 pounds or so to
 DS> lay by for future use.

 ML> This sounds wise, if you wrap your purchases carefully, keep
 ML> them mighty cold, and rotate stock regularly. In a regular
 ML> fridgetop freezer, things don't stay cold enough and can
 ML> degrade rapidly.

   We freeze them individually on parchment paper.  When frozen, we put
   into ziploc freezer bags -- labeled with date.   They go into our
   upright freezer in the basement.   The fridgetop freezer we only use
   for ice cubes and more short term things, e.g. loaf of bread.

 ML> Much better than paying $2.49 or more on the
 DS> spot. I think that grocery store meat prices have as much flucuation
 DS> as airline prices.

 ML> Touché.

  :-}}
 
 ML> We get 4-5 lb chunks for between $1 and $1.50/lb, but I find
 ML> that Stop & Shop and Giant prices and inventories are kind of
 ML> regularizing, to New England's detriment.

  See my note to Dave -- and take a look at the two flyers.   What we
  have here is *NOT* a coincidence.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus Crab Soup (Sup Mang Tay Cua)
 Categories: Vietnamese, Soups, Ceideburg 2
      Yield: 6 servings
 
  2 1/2 qt Water
      2 lb Pork bones
      2 ts Salt
      1 tb Fish sauce (nuoc mam)
      1 ts Vegetable oil
      1    Clove garlic, chopped
      2    Shallots or
      2    Scallions, chopped white
           -part
    1/2 lb Crab meat, fresh, frozen,
           -or canned
    1/4 ts Freshly ground black pepper
      2 ts Cornstarch dissolved in
      2 tb Water
      1    Egg
      1 cn (15 ounces) white
           -asparagus, undrained
    1/4 c  Chopped fresh coriander
           -(Chinese parsley)
    1/4 c  Chopped scallion greens
 
  The French introduced asparagus to the Vietnamese, who promptly
  incorporated this classic vegetable into their cuisine.  The
  Vietnamese word for asparagus is "Western bamboo," due to its
  resemblance to bamboo shoots. asparagus is universally popular
  throughout Vietnam, this light, tasty dish will delight your family
  as well.
  
  Bring water to a boil and put the pork bones in.  Remove the scum,
  then cover and continue to boil the bones for 1 hour.  Remove the
  bones from the stock and discard.  Add the salt and the fish sauce to
  the stock.
  
  Heat the oil and add the chopped garlic and shallots; add the crab
  meat and fry for 5 minutes over high heat.  Sprinkle with 1/8
  teaspoon of black pepper, stirring constantly, then add the crab meat
  mixture to the soup and bring to a boil.  Add the
  cornstarch-and-water mixture and stir for a few minutes.
  
  Break the egg open and drop it into the actively boiling soup while
  stirring.  Cook, still stirring, for about 2 minutes, then drop in the
  asparagus, along with the liquid from the can and the rest of the
  black pepper.  Continue to cook until the asparagus is heated through.
  
  Sprinkle the coriander and scallion green over the soup before
  serving.
  
  Makes 6 to 8 servings.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
  
  Posted by Stephen Ceideberg; May 24 1993.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:22:51, 31 May 2007
___ Blue Wave/DOS v2.30

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