Text 17584, 112 rader
Skriven 2007-07-02 06:56:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: pigmeat
===================
On 07-02-07 DALE SHIPP Scribbled to DAVE DRUM about Re: pigmeat

DS>  Even more ridiculous is our local warehouse store BJs.   They sell
DS>  cryovac portions of boneless pork loin.  These are really nice
DS>  looking pieces of meat, perhaps 20 inches long and 4-5 inches in
DS>  diameter. Price = $1.89 or $1.99 per pound.   

I am much closer to a processor than you. When loin goes on sale around 
here it is fresh (never frozen) and runs around U$1.19/lb (sliced free)

And there is an "Illinois Cut" pork chop which is a 9/11 slam at "French 
Cut" (boneless) chops ... and is, essentially a boneless loin chop in a 
smaller quantity than you get form a whole loin. They generally are 
priced (regular pricing) U$2.48 to U$2.99/lb - on sale U$1.99/lb or a 
bit less. When I buy a whole loin I have the butcher slice it 1" thick. 
That allows for really nice chops - or lets me cut a pocket and stuff 
the chop with various things. Generally I apply a rub to both sides and 
slip then, two to a ZipLoc, into the freezer to be supper at some later 
date. Two of those pre-seasoned guys on the George and some steamed 
cauliflower or broccoli make a nice meal.

DS>  Right next to them are "baby-back ribs". It is obvious, and 
DS>  confirmed by the butcher, that these are exactly the bones that are 
DS>  cut off of the loin to produce those lovely boneless loin portions.   
DS>  Also 20 inches long. Price $2.89 per pound or more. I think that 
DS>  the spareribs have more meat on them, and they are only about $2 
DS>  per pound.

A triumph of marketing.  Bv)=

DS>  Another example is in our Giant -- boneless skinless breasts =
DS>  $1.79 per pound on sale this week.  At the same time, breasts with
DS>  skin and bone still on them = $1.99 in the same store.

What is the usual price of denuded, stripped breasts when not on sale. 
There are often deals like that out there - but, "on sale" pricing does 
not give a good indication of the market.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fava Bean Orzo
 Categories: Pasta, Beenz, Wine
      Yield: 4 servings
 
  1 3/4 lb Unpeeled fava beans
      2    Stalks green garlic; cleaned
           -and chopped
      1 tb Extra virgin olive oil
    1/4 c  Unsalted butter; in
           -tablespoons
      1 lb Orzo pasta
    1/4 c  Dry white wine
      7 c  Warm chicken or vegetable
           -broth
      1 tb Coarse salt to taste
           -Fresh ground white pepper
           -to taste
      2 ts Minced fresh oregano or
           -thyme
    1/4 c  Grated Parmesan or pecorino
           -cheese; plus more to taste
 
  This dish was adapted from a recipe by Lissa Kane, executive chef at
  Piatti in Mill Valley.
  
  Bring a large pot of salted water to a boil, and prepare a large bowl
  of ice water. Remove all of the fava beans from their pods, then
  blanch them in the boiling water until crisp-tender, about 3-5
  minutes, depending on how fresh they are and how large. Drain them
  and plunge them immediately into the ice water until cool. Slip the
  beans out of their skins. Set aside 1 cup of the beans, then puree
  the rest of the beans in a food processor. You should have around 1/4
  cup of puree.
  
  In a heavy-bottomed saucepan over medium heat, saute the green garlic
  in the olive oil and 1 tablespoon of the butter until softened. Add
  the orzo and stir to completely coat the pasta grains. Deglaze the
  pan with the wine. Add 1 cup stock and stir continually so the pasta
  does not stick to the bottom of the pan. When the liquid is absorbed,
  add another cup of stock and continue stirring. Repeat this process,
  adding stock 1 cup at a time until the orzo is al dente (about 10 to
  12 minutes). Add the whole fava beans, salt, pepper and thyme. Mix
  well and then remove from the heat and cover for 3 minutes.
  
  Add the remainder of the butter, the 1/4 cup cheese and the fava bean
  puree. Serve the orzo with more cheese, if desired.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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