Text 367, 118 rader
Skriven 2006-04-14 21:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: country 529
===================
 DS> It seemed like the grocery store was purging the shelves of beef 
 DS> today, on the eve of Good Friday (a holiday taken very seriously
 DS> in this predominately RC town.)  The markdowns at Shaw's today were
 DS> numerous and steep - thinly sliced block chuck for sandwiches marked
 DS> down to less than $2/pound, beef liver marked down to .89/pound,
 DS> black angus chuck for stew, $1.10/pound

I wish Carol weren't so vigilant ... then maybe we could have
gone to the store for some animal protein instead of my having
to deal with this weird broccoli slaw stuff that she bought in a
misguided effort to get some roughage into my diet. Oddly, it's
Good Friday and we had vegetarian bean enchiladas for lunch and
shrimp with broccoli and peanut noodles for dinner. Plus we're
having dim sum tomorrow with the Shipps. I hope I don't make
too much of a fool of myself when confronted with my brother-in-
law's Easter ham.

 ... Most of it shows Saturday
 DS> as the last date of "safe" sale, ha ha, so I loaded the shopping cart.

Ha ha. The public's timidity is your gain.

 DS> - Rienza Angel Hair Pasta (#2) - A good pasta overall, but suffers 
 DS> from the same irrationality in cooking instructions that we've
 DS> observed from other brands.

Rienzi, perhaps? An American company that gets boatloads of
Italian stuff and packages it for the US market. I occasionally
find a good deal on their tomatoes packed with basil but have
not seen their pasta. Rienzi was a Tribune of ancient Rome, but
what he did to have a can of tomatoes named after him I don't
recall.

 DS> - Ragu 5-Herb Tomato sauce.  I checked the labels on every brand of
 DS> sauce in the aisle.  All of them were sweetened (no surprise there,
 DS> just about every Eye-Tie I know puts some sugar in their sauce) but
 DS> Ragu was the only one with sugar rather than corn syrup

I saw that stuff at the Stop & Shop on sale. Didn't get any,
even at $5 for 4 jars.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DS> Not a bad price at all.  If they leave enough fat on them, 
 DS> they can make a decent pork roast once they've been larded
 DS> with garlic slices and rolled in some salt, pepper, thyme,
 DS> and rosemary.

True, if you don't overcook them. I am wondering if anyone
has tried larding them with lard, though - this might minimize
the effect of the lunatic 170 or 180 internal temperature that
the FDA recommends (I say 135 to 145 but when I do one for me
it's more like 125 to 130).

 DS> Some people like to slice them for boneless pork chops;
 DS> they cook a little too fast and tend to dry out a little 
 DS> too much for me, though.

Best thing: stir-fry.

 DS> I have to say that I'm with Michael in my esteem for those
 DS> rib portions, especially when I make a standing roast.

Also good is the little triangle of dark meat and fat right at
the end of the rib. Perhaps superior, if you don't have a
suspicious little sweetie watching your every mouthful.

Speaking of which, you know what I hate? Frenched rib roasts,
whether pork, beef, or lamb.

 DS> the rest of our families), and because I make the best pork
 DS> roast of anyone I know (heh heh).  My guests usually are just

I've seen your way with pork, which is impressive.

 DS> interested in the loin portions, especially if they get to
 DS> have an herby, crispy border of fat from the outside; so I
 DS> trim the rib section off before carving the loin and save the
 DS> ribs, with their pork-nirvana-meat, for myself.  (I wouldn't
 DS> get away with that if Michael was attending, however. [g])

I do much the same when I'm carving a roast of just about
anybody: put aside the scraggly looking but delicious tidbits -
they're of course available for the asking, but seldom does
anyone ask.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: PORK & WATERCRESS SOUP
Categories: Soups, Pork, Liew, Adelaide
  Servings: 1

      1 kg Pork bones
      1 bn Watercress; washed
      5    Sp- dried red dates
      1 bn Onions- spring; slice diag

Use "soft" pork bones [cartilage end of ribs, or tail.

Wash the watercress thoroughly with salt water. Put the pork
bones in hot water with red dates & bring to the boil. Skim any
scum from surface & simmer for 1 1/2 hours.

Add watercress to the broth & cook for a further 30 minutes.
Keep removing scum from the top. Put some of the watercress &
pork rib in a large bowl & serve with the broth. Top with spring
onions.

** Watercress & pork rib could be eaten with light soy sauce & a
few drops of sesame oil.

From: THE ADELAIDE MAGAZINE, OCTOBER:NOVEMBER 2005
By: CHEONG LIEW
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM
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