Text 21971, 126 rader
Skriven 2009-03-16 08:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Added Weight???
===========================
-=> hap newsom wrote to Dave Drum <=-

 -> Keep in mind that reality means nothing to a lawyer.

 hn> True, but they do have to convince a jury and
 hn> a judge...and often an appellate judge as well.

Meat on the table to a lawyer.   Bv)=

 -> Perhaps Fred Meyer stores did not set their weighing scales for the tare
 -> allowance ... or the lawyers convinced the courts that they were diddling
 -> the system.

 hn> From what I understand the complaints were registered with
 hn> the State's Attorney Generals office and investigated and
 hn> then it went to class action suit time...after the store had
 hn> been fined for the misdeeds....I think they were basically caught
 hn> diddling the system and forced to make good.

OK. Fair enough. But, the system of dialing the tare into the weighing scales
is still valid. Assuming all the while that the practitioners are honest.

 -> AFAIK the only way to avoid some form of this system is to go to the
 -> service meat counter, wait to be noticed, tell the attendent what you 
 -> desire, wait some more whilst your order is processed and weighed and 
 -> priced and finally wrapped.

 -> Of course when I buy meat at Humphrey's Market there is only the service
 -> meat counter with immediately attentive butchers to wait on my every need. 
  -> No pre-packaged stuff in long gondolas there.   Bv)=

 hn> We have a dearth of real butcher places around here...but there
 hn> are one or two. I often just go to the meat counter and select
 hn> the cut I want.

We have the service meat counters at Schnuk's store(s), Meijer Super Centre,
Country Market (started as a green grocer specialty store), Humphry's, and last
time I was there (before I got really torqued with Wal-Mart) Sam's Club.

Not a bad take for a metro area of less than a quarter million.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southeast Asian Beef & Rice-Noodle Soup
 Categories: Oriental, Beef, Pasta, Rice, Chilies
      Yield: 9 servings
 
      3 lb Meaty beef short ribs
      3 lb Beef shank in 2 or 3 pieces
      2 tb Peanut or vegetable oil;
           - divided
      1 lg Onion; sliced
      2    (1") pieces peeled ginger;
           - smashed
      1 bn Scallions; white parts
           - smashed, greens chopped
      3 cl Garlic; smashed
      1    (4" long) fresh red or green
           - chile; stemmed, halved
           - lengthwise
      2 qt Water
    1/4 c  Soy sauce
      4    Whole star anise
      1    (4") cinnamon stick
     14 oz Dried flat Asian rice
           - noodles
 
  Accompaniments: mint sprigs; thinly sliced seedless cucumber;
  Sriracha and hoisin sauces; lime wedges
  
  Inspired by Vietnamese pho (pronounced “fuhö), this soup
  creates its own broth as meaty short ribs and beef shank
  simmer with ginger, garlic, chile, and the sweet spice of
  star anise and cinnamon—supermarket ingredients that come
  together with slippery rice noodles to produce a fragrant
  and authentic-tasting dish. It’s a great choice for a party,
  because everyone gets to customize their bowl to their own
  taste with a spritz of lime, some fiery Sriracha sauce and
  sweet hoisin, and a scattering of mint and cucumber.
  
  Pat meat dry. Heat 1 Tbsp oil in an 8 to 10 qt heavy pot
  over medium-high heat until it shimmers, then brown meat
  in batches (do not crowd), about 5 minutes per batch.
  
  Transfer to a platter.
  
  Cook onion, ginger, white parts of scallions, garlic, and
  chile in remaining Tbsp oil in same pot over medium heat,
  stirring occasionally, until browned, about 12 minutes.
  
  Add water, soy sauce, star anise, cinnamon stick, and meat
  (with juices) and simmer, covered, until meat is tender but
  not falling apart, 2 to 2 1/2 hours.
  
  Transfer meat with tongs to a cutting board. Discard bones
  and membranes, then cut meat across the grain in 1/2" pcs.
  
  Strain broth through a sieve lined with a double layer of
  dampened paper towels set into a large saucepan. Discard
  solids. Skim off fat. Season broth with salt, then return
  meat to broth and reheat.
  
  Meanwhile, add noodles to a 4-qt pot of unsalted boiling
  water and let stand off heat, covered, until softened, 4 to
  8 minutes. Drain and divide among large soup bowls. Add
  scallion greens and ladle in soup.
  
  Cooks’ note: Soup, without noodles, can be made 3 days ahead.
  Chill meat in broth (covered once cool). Remove solidified
  fat before reheating.
  
  Recipe by Ruth Cousineau
  
  February 2009
  
  Serves 8 to 10 (main course)
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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