Text 3923, 72 rader
Skriven 2006-07-29 21:25:40 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Home Againi 879
===========================
-> RH> Definitely a steal, especially at Japanese prices if I'm remembering
t
-> RH> conversion rates correctly!
-> 
-> About 110yen to the dollar so this was fresh sashimi grade mahi at about
2$ a 
-> lb cleaned weight.  Beef just went sky-high for no apparent reason and
they 
-> trotted out the '60% lean' ground again.
-> 
Definitely dirt cheap.  The beef prices might have something to do with the
heat waves in both Europe and the US.

-> Teresa told me about it.  It's every bit as disgusting as it sounds and
doesnt 
-> save money as so much cooks out as fat, it's almost useless.  Pork 

Nasty stuff.  They load water into some of the meat here.  I've about given
up on buying meat in the local Stop&Shop.  You can't fry the beef; the
water cooks out and it ends up braising.  

-> Teresa has a quality chopper that can take down the bone even so is
making 
-> 'steaks' and going to pass the bone over to us as she doesnt use it at
all. 
-> I'll make us some stock from it later.  Oh if I seem to make alot of 

Sounds like my MO.  I haven't bought a shoulder in ages because taking one
apart is a pain.


-> RH> That'll wilt veggies still on the vine, never mind picked.
-> 
-> Yes.  They perk up inside with a little water just fine, but thats how
it is 
-> out here.  It's not a good time to buy lettuce by 10am at Tonoo for
example. It
-> will get hotter shortly, but we are still '2 bottle weather' for now.
-> 
It's going to hit 100 here next week, but the stores are all air
conditioned.  

-> RH> Sukim Maasim? 
-> 
-> Sorry, Sukang Maasim.  Spiced vinigar from the Philipennes.  Datu Puti
brand is

Sounds good to me; I've never seen it here.
 
-> the one I have.  It's a vinigar with the 'cloudy mother' and little bits
of 
-> chopped spicing medium-hot peppers and garlic in the bottle.

Now that I've seen; the Jamaican section in the supermarket has little
vingegar bottles with peppers and other bits in them.
 

-> Gosh, I now stock 3 vinigars at all times and use them all!  One of the
better 
-> treatments is to have a really crusty fried chicken and dip that in a
bowl of 
-> 'spiced vinigar' (use the Datu Puti type, not wine or other types) with
a 
-> little soy added.

Ever done Philippino style Adobo?  It's a method of cooking meat in a soy
sauce and vinegar (water added to dilute things a bit) and then finished
with a quick browning in a wok or frying pan.  It might be too vinegary for
you though; you didn't build your tolerance for the stuff the way I did.
(My sister and I just about lived on dill pickles in junior high!)
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