Subj : Re: Knuckle
To   : Dale Shipp
From : Dave Drum
Date : Sat Jan 21 2023 05:39:00

-=> Dale Shipp wrote to Dave Drum <=-

RH> First, find the knucle--not a common item in today's supermarkets.

DD> Possibly I'm fortunate in having two stores whose fresh meat offerings
DD> are all "service meat". Magro's moved to Springfield from a nearby

DS> You are very fortunate with two such butchers available to you.

DS> How are there prices compaired to supermarket chain stores?

Keeping in mind that their "grocery" prices trend 33% or more higher
over the big box stupormarkeps the meat prices are very favourable.

Here's a comparo between three of my regular stops for ingredients.

             HUMPHREYS'             Hy-VEE               COUNTY MARKET
PORK CHOPS    U$2.69/lb any size     U$3.40/lb Midwest    U$1.99/lb Assorted
             any cut                Pork Mini Assorted   bone-in loin chops

CHICKEN LEGS  U$.49/lb frozen        U$1.79/lb frozen     U$1.89/lb frozen

GROUND CHUCK  U$2.99 fresh or        U$4.49 80/20         U$3.99 80/20
             frozen

At Humphrey's I buy just meat & produce (also *very* cometitively priced.
I do get some fresh produce at Hy-Vee (my area's Wegmans') I seldom get
to Magro's but their meat pricing is very sinilar to Humphreys'.

DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

DS>       Title: Stir Fried Chicken And Pea Pods
DS>  Categories: D/g, Chicken, Chinese, Boat
DS>       Yield: 3 servings

This recipe had no servings/quantity call out when it came to live in
my house. So I did a Ranfy Rigg when I entered it into Meal Muncher.
Realistically, given the quantities of ingredients I'd guess ar least
six servings w/rice or four servings bare.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken & Bell Peppers Stir Fry Recipe
Categories: Asian, Poultry, Vegetables, Wine
     Yield: 3 Servings

   700 g  (1.5 lb) chicken; skinned,
          - boned
     2 lg Red bell peppers
     2 lg Green bell peppers
     1 ts Cornstarch
     2 c  Peanut oil
     1 ts Pre-chopped garlic

MMMMM--------------------------MARINADE-------------------------------
   1/4 ts Salt
     1 tb Sherry
     1    Egg white
     1 tb Cornstarch
   1/2 tb Oil

MMMMM---------------------------SAUCE--------------------------------
     2 tb Soy sauce
     1 tb Chinkiang vinegar
     2 ts Sherry
     1 ts Sugar

 Remove all of the fat from the chicken and then cut each
 piece into 1 inch chunks and place in a container that has
 a tight fitting lid.

 Next, apply the marinade in the following order. First
 sprinkle in the salt mixing it in with your hands to make
 sure that each piece gets evenly coated. Then stir in the
 sherry.

 Next add the egg white slowly using your hand to gently
 coat each piece of chicken while making sure not to froth
 the egg.

 Then sprinkle in the cornstarch coating each piece.

 Finally, add the oil and stir to coat. Let the meat
 marinate for 30 minutes at room temperature.

 While the chicken marinates, prepare the other
 ingredients. Cut both the red and green peppers in half
 and remove their stems, seeds, and inner white meat.

 Then rinse all of the halves under cold running water and
 dry them with paper towels. Cut each of the pepper halves
 into 1" pieces and set them aside.

 In a cup, mix together all of the ingredients for the
 sauce and then set this mixture aside.

 In a smaller cup, mix the cornstarch with just a little
 water until it dissolves and then set it aside as well.

 When the chicken has marinated, in a wok heat the peanut
 oil on medium high. Keep in mind that we don’t want the
 oil so hot that the meat sizzles. If the oil is too hot it
 will overcook the meat and make it tough.

 Once the oil is heated, add the meat and lightly stir with
 either a fork or chopsticks for just 30 seconds to a
 minute, or until cooked through. Then remove it with a
 slotted spoon and place the chicken pieces on a plate
 lined with paper towels.

 After the chicken is done, remove all of the oil from the
 wok except for 1 tablespoon.

 Heat this tablespoon of oil on high. Once it is hot, add
 the pre chopped garlic and stir fry it for 30 seconds.
 Then add the red and green peppers and stir fry everything
 for 3 to 4 minutes.

 Next add the sauce mixture and return the chicken to the
 wok. Mix everything together and let it come to a boil.
 Once the sauce just begins to bubble, add the cornstarch
 mixture and stir until the sauce thickens.

 Remove it from the heat and serve.

 Makes 3 servings.

 Recipe by: Lila Voo

 From: http://www.123tamil.in

 Uncle Dirty Dave's Archives

MMMMM

... Soy sauce makes it Chinese... or Inuit!
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