Text 25042, 109 rader
Skriven 2012-05-19 23:20:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: veggies 675
=======================
 -=> On 05-18-12  19:33,  Michael Loo <=-
 -=> spoke to Dale Shipp about veggies 675 <=-

 ML> convenience! Or the cubes of shish meat with equal-size
 ML> chunks of onion and two colors of pepper plus your very
 ML> own bamboo skewers.
 DS> I've seen and marvelled at that packaging.  It does speak wonders for
 DS> the market place and its mentality.

 ML> Yesterday I saw a plastic-wrapped package of vegetables for
 ML> stir fry in the meat department of the local market. It was
 ML> over $4 a pound, which even given that the waste parts had
 ML> been trimmed off is quite a stupidity penalty.

OTOH, last week our local Safeway was offering red, green, orange, and
yellow bell peppers at $1 each.  That is almost an average price for the
green, which are normally about $1.69 per pound and these peppers were
between 1/2 and 3/4 pound each.  BUT, reds are only occasionally less
than $2.00 per pound and usually more like $3.50.  Orange and yellow are
rarely less than $4.99 per pound.

We do like the red because of their flavor, but rarely buy orange or
yellow unless they are on a sale like this -- which is rare.

 ML> Another thing that has been
 DS> mentioned here in the past with the same level of distain is the
 DS> baking potatoes all wrapped up in plastic wrap -- ready to just plop
 DS> into the microwave to produce "baked" potatoes.  Of course, at a price
 DS> of about double what the potatoes in the bin next to them cost.

 ML> Double? I see them at $1.49 apiece, which has to be a
 ML> bunch more than double.

I'd say 2x to 3x.  The baking regular potatoes are $0.69 to $0.99 per
pound.  The size in shrink wrap might have been 3/4 pound.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Iranian Stuffed Peppers
 Categories: Beef
      Yield: 6 Servings
 
      2 tb Butter or margarine
      1 lg Onion, chopped
    1/2 lb Ground lean beef or lamb
      1 cn Tomato sauce (8 oz.)
           Salt & pepper to taste
    1/2 ts Sugar
           Grated peel of 1 lemon
      3 tb Lemon juice
      1 c  White rice
  1 1/2 c  Beef or chicken broth
      1 c  Parsley, fresh chopped
      1 c  Green onions, chopped
      2 tb Dill weed, dried
      1 ts Tarragon, dried, crushed
      1 ts Mint, dried, crushed
      6 lg Green or red bell peppers
      1 c  Beef broth
      2 tb Butter or margarine
 
  Melt 2 tb. butter or margarine in a large saucepan. Add onion and
  saute until tender. Add meat and cook until browned and crumbly. Add
  half the tomato sauce, salt and black pepper. Cook 1 minute. Add
  sugar, lemon peel, lemon juice and rice. Cook and stir until rice
  glistens. Add 1 1/2 cups broth and bring to a boil. Reduce heat and
  cover. Simmer over low heat 10 minutes or until liquid is almost
  absorbed. Stir in parsley, green onions, dill, tarragon and mint and
  cook for 5 minutes. Preheat oven to 350F. Cut a thin slice from stem
  end of each pepper; reserve to use as lids. Remove seeds and white
  membranes from peppers. Place peppers in a large baking pan. Spoon
  meat mixture into peppers. Combine remaining ingredients, including
  remaining tomato sauce, in a small saucepan. Heat until butter or
  margarine melts. Pour over stuffed peppers and cover with reserved
  lids. Cover baking pan with foil. Bake 1 hour or until peppers are
  tender and filling is done.
  
  ** Stuffed Cabbage: Cook 1 whole medium cabbage in boiling water 8-10
  minutes, depending on size. Drain and cool. Separate leaves and place
  1 tbs. filling on each leaf. Roll up, tucking in edges. Place cabbage
  rolls in a large baking pan, making a single layer. Continue with
  recipe.
  
  ** Stuffed Tomatoes: Substitute 8 large tomatoes for the green
  peppers. Cut a thin slice from each stem end. Scoop out pulp and add
  to meat mixture. Heat 5 minutes before stuffing tomatoes. Continue
  with recipe.
  
  ** Stuffed Eggplant: Substitute 8 long Japanese eggplants for the
  green peppers. Slit each eggplant lengthwise without cutting all the
  way through. Heat 1/2 cup vegetable oil in a large skillet. Cook each
  eggplant in hot oil until blistered on all sides. Remove from
  skillet, drain on paper towels and let cool. Stuff with meat mixture.
  Continue with recipe.
  
  Source: Middle Eastern Cooking by Rose Dosti.
  
  From: Neysa Dormish                   Date: 01-31-97
  Fido-National Cooking Echo
 
MMMMM


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