Text 11756, 59 rader
Skriven 2005-08-28 11:27:21 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11733 av Roy Witt (1:10/22)
Ärende: Re: hamburger prices
============================
*** Quoting Roy Witt from a message to Carol Shenkenberger ***

 CS>
 CS> Not bad.  We just hit the beef durth here.  60% lean is being sold
 CS> again.  We dont buy that either and get little beef in general.  I
 CS> can get shrimp for less than your 6% lean beef so why not?
 CS>

RW> Hee, I think you're turning into a Japanese chef. We try to stay away
RW> from shell fish and go for the real thing with fins and scales. When w
RW> get tired of that, we buy turkey.

Oh I've turned very asian in cookery but I adapt it a bit in some things to
more American treatments.  My husband's Doctor is a cook as well.  As we had
to adapt to lower sodium for Don, I sent on reels of mealMaster recipes
(mostly my own) and he used (with full permission) several of them as part of
a local production cookbook in 'engrish' on 'healthful eating' for various
medical situations.

I have a copy of it.  It's selling well in the local area, having gone fronm
the first printing of 500 to another 500 second printing.  It's very local and
very full of what to get here in the local markets and how to fix it without
being as hard to figure out or make as some Japanese foods.

Beef is eaten every other week probably.  Fish or shellfish (if you wish to
make them different) is 4 times a week, and chicken or pork fills out the
rest.
Servings of seafood (fish included) might be 6oz or more per person per day but
chicken would be a bit more (accounting for bone, less per person), pork is
4oz, and beef would be 4 or less.

Most of my cookery is low-cholestrol due to medical conditions I have.  Low
sugar due to medical conditions I have, Charlotte may have, and Don might
develop.  Lower sodium due to Don (2,000 mg a day is fine but more and he has
blood pressure problems).

Before you think though that we eat just boild veggies, um, think again.  While
my average cooking might not be 5star restraunt stuff, some of it might
qualify and most hits 4 star while only a little of it is 3star.

We just hit the bumper crop for Burdock root here.  It's absolutely fabuluous
stuff made right, for a side dish.  Looks like 3ft long woody straight roots
which you wash and peel (they arent more than 1/2 inch across if that) then
soak in su water (vinegar and water) then steam and use an oil dip when
serving.  Early satsumo ito is comming in ( a type of potato you've not seen
stateside, but of a potato and a sweet potato with natural buttery flavor
mixed with nut flavor and not too sweet like the USA yam/sweet potato). 
Mekans (Mandarin oranges) did not do well this year in Kyushu (my island) due
to low rain so for once we have them not at 20 per 1$USA rough equal.

I'd describe what I make, but this isnt really the right echo.  Suffice it to
say that price and seasonal variety as well as having had to live 'out in
town' for my first years here with no car, made me shop 'Japanese' so I
learned what to do with foods you and most folks outside Asia/Japan have never
seen.
                                       xxcarol

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