Text 20752, 110 rader
Skriven 2012-02-03 05:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Regional Meats
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Tales of the young and foolish. BTW, I saved off some of the lamb
 RH> recipies from your last batch of posting. I was at Whole Foods Market

That's why I post them ... in the hopes that someone will find them useful.

 RH> yesterday & grabbed the last 3 lamb shanks (NZ origin according to the
 RH> package) from the fresh meat case. Steve wasn't with me so when he saw
 RH> the package, he asked what it was. I told him & he said he'd been
 RH> looking at them as well. Tomorrow I'll marinade them in Italian
 RH> dressing. Friday I'll dredge them in a mix of flour & parm cheese, then
 RH> braise them in the cast iron dutch oven.

I haven't see lamb shanks around here in a looooooong time. Mostly leg (bone in
or not) and rib chops. Leg is expensive. Rib chops obscenely so. So, I
generally buy shoulder chops - when I can find them. Or, neck slices which work
in some really good recipes.
 
 RH> I'll also be getting ingredients ready on Friday to make a couple of
 RH> batches of chili for our church cook off on Sunday. One will be my
 RH> usual with ground meat, beans, pepper, onion, corn, tomato, & spices.
 RH> The other will be just chunked meat, peppers, onion, tomato and
 RH> spices--it will definately be hotter than the first one.

Chilli is in the mouth of the taster.   Bv)=
 
 DD> amount of the product is sold here. Less the high transport costs ...
 DD> it's only 45 miles from Cargill's plant to nearly any stupormarkup in

 RH> So it's surprising the local Mexican places haven't picked up on using
 RH> more of it. I don't think it's used too often in Mexico--but probably
 RH> more than I realise.

 DD> I think I got a clew yesterday for lunch - stopped at my favourite
 DD> Chinese lunch place and they were offering "Black Pepper Chicken" ...
 DD> a dish I had only seen before in Thai places. So, I tried it and it
 DD> was reminiscent of what I had eaten at Magick Kitchen - but, sweeter
 DD> and with no heat. When the owner asked how I liked it I told her it
 DD> was pretty good (true) but that I preferred it with pork (also true).

 DD> She told me that very few people order pork in her place. Just Hunan
 DD> Pork (which I eat regularly) but mostly they want chicken or beef ...
 DD> so, that's what is on the menu. Thinking back - when I first started
 DD> going there the offerings included Twice Cooked Pork, Mongolian Pork,
 DD> Pork w/Mushrooms and Sweet & Sour Pork along with the Hunan Pork. I
 DD> quite enjoyed the Twice Cooked Pork as it was nicely spicy and quite

 RH> So there's your answer. Your area is so glutted with pork that nobody
 RH> wants to do much with it at restaurants. I guess they figure people eat
 RH> enough of it at home that they want something else when they eat out.
 RH> It's as logical an explination as any other.

Yet pork chops, BBQ, etc continue to sell well in Anglo/Euro venues. I think
some of it at the Oriental places is the "mystery meat" attitude many patrons
have when looking at chunks of meat mixed with sauce(s), veggies, rice, etc.
Beef is fairly identifiable as is chicken ((some think) - cat, cut-up and stir
fried looks a lot like chicken  Bv)= )and seafood.
 
 DD> tasty. Apparently I was among the few, the proud.   Bv)=

 RH> But you weren't a Marine. (G)

Horrors, no. Never had an urge to dress up as a bell hop. Or to wade through
the surf to kill people. I was a member of the parent service of the Marines.
They did our bidding.  Bv)=   Well, mostly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Clear Lamb Stew
 Categories: Lamb/mutton, Vegetables, Stews
      Yield: 6 Servings
 
      1 kg Lamb neck slices (2.2 lb)
      4 md Onions; quartered
      4 md Carrots; quartered
      6 md Potatoes; peeled
           Salt & pepper
      1 tb Lamb fat
      1 tb Butter
  2 1/2 c  Stock or water
      1 tb Chopped parsley
      1 tb Chopped chives
 
  Don't let the butcher trim the fat off the lamb chops! Shred
  some of it and render it down in a heavy casserole.
  
  Peel onions and potatoes, scrape carrots. Cut the meat
  into 8 pieces; only excess fat is cut away. Bones need not
  be removed.
  
  Cut the carrots and onions in quarters. Toss the meat in the
  hot fat until its color changes; repeat with onions and
  carrots. Add stock and season carefully. Put whole potatoes
  on top.
  
  Simmer gently until the meat is cooked, approximately 2
  hours. Pour off the cooking liquid: degrease it, and reheat
  in a saucepan. Check seasoning. Then swirl in butter,
  chives, parsley, and pour back over stew.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... All kings are mostly rapscallions. -- Mark Twain
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