Subj : Re: soda pop
To : Ruth Haffly
From : Dave Drum
Date : Mon Sep 05 2022 05:12:02
-=> Ruth Haffly wrote to Dave Drum <=-
RH> My parents didn't drink that much and never let us kids "scrounge"
RH> bottles in the neighborhood. Bottles they emptied/returned were turned
RH> back into grocery money.
DD> What scrounging? It was clean-up. Or enterprise. Not much different
DD> from mowing lawns or delivering newspapers.
RH> Scrounging as in looking among weeds on the roadside. Back before
RH> littering wasn't as much a "crime" as it is now and people blithely
RH> discarded trash from moving vehicles.
Your scrounging is my clean-up. Bv)=
The real "scrouger" is the guy/gal who picks through the discards at
the city dump/public landfill for resellable items.
DD> *STATES WITH CONTAINER DEPOSIT LAWS; California, Connecticut, Hawaii,
DD> Iowa, Maine, Massachusetts, Michigan, New York, Oregon, Vermont, Guam
RH> The HI one came out while we were there; cut our (my) consumption
RH> dramatically. I don't think we even filled one grocery (brown paper)
RH> bag in the remaining 3 years we were over there.
DD> The container deposit laws were designed to cut down on litter,
DD> waste, and depletion of resources. Seems to have helped. Bv)=
RH> Depends; some people recycle their containers faithfully; others don't
RH> care that much about getting their money back. In HI, after we stopped
RH> buying a lot of recyclable containers, we just washed them out and
RH> tossed them into a grocery bag. Our church youth group had a fundraiser
RH> for camp the summer before we left, asked for recyclables so we donated
RH> the bag and, IIRC, some $$ above what the cans would have brought.
I like to think I'm relatively thrifty. I've never had enough ca$h-on-
hand that I ever felt comfortable throwing away assets that could be
turned into money thence into food/shelter.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Ropa Vieja
Categories: Beef, Vegetables, Fruits
Yield: 4 servings
2 lb Beef flank or sirloin flap;
- cut across in 3" to 4"
- sections
+=OR=+
2 lb Pork butt; in 3" to 4"
- steaks against the grain
Salt & black pepper
1 tb Oil
1 Recipe Braised Peppers &
Onions; separate recipe
15 oz Can crushed or whole peeled
- tomatoes; crushed by hand
1/2 c Manzanilla olives; sliced
Across
1/2 c Golden raisins
1/4 c Capers, drained
2 c Chicken stock
Cooked white rice, black
Beans and saut++ed or braised
Hearty greens, for serving
Season beef or pork with salt and pepper. Heat oil in a
large Dutch oven over high until lightly smoking.
Working in batches as needed, cook the meat in a single
layer, turning occasionally, until well browned on all
sides, about 8 minutes per batch, reducing heat as
necessary if the oil smokes excessively.
Add braised peppers and onions, tomatoes, olives,
raisins, capers and chicken stock. Scrape up any browned
bits from the bottom of the pot. Bring to a boil, reduce
to a bare simmer, cover with the lid slightly cracked,
and cook, stirring occasionally and scraping any crust
that has formed at the edges of the pan back into the
liquid, until meat is completely tender and shreds
easily with two forks, about 2 1/2 hours. Season to
taste with salt and pepper.
Shred meat with two forks, and serve immediately with
white rice, black beans and hearty greens. Ropa vieja
can also be shredded, allowed to cool, and stored in the
fridge for up to 1 week. It will improve in texture and
flavor with time.
By: J. Kenji L+|pez-Alt
Yield: 6 cups (4 servings)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... He's so cheap: Even if he were in a canoe he wouldn't tip.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
