Subj : Re: Knuckle
To : Ruth Haffly
From : Dave Drum
Date : Sun Jan 22 2023 06:40:26
-=> Ruth Haffly wrote to Dave Drum <=-
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
DD> small town when the city fathers there got their noses out of joint
DD> over Tubby Magro running a slaughterhouse amd offering retail meats to
DD> the public.
RH> I know there's a halel butcher in Raleigh, think there's another one
RH> down there also but can't say for sure.
BING shows me five in Raliegh (well, one is actually in Cary) and one
in Wake Forest.
DD> There was some neighbourhood resistance in Springfield with neighbours
DD> of the new location worried over smells and the noise of trucks making
DD> deliveries of pork chops "on the hoof". Tubby moved into the defunct
DD> Eagle supermarket building six years ago and there have been no
DD> neighbour complaints.
RH> And doing right well for himself it sounds like.
Apparently. Both Magro's and Humphrey's supply local/regional restaurants
as well as selling to the general public.
DD> And, of course, there is my beloved Humphrey's which has been doing
DD> business at their "same old stand" since 1915. The neighbourhood
DD> has changed around them but nthe soldier on, winning the "Beat Meat"
DD> category in the annual "Reader's Choice" and "Best Of" pools in both
DD> the daily (State Journal-Register) and weekly (Illinois Tines)
DD> newspapers.
RH> There was a butcher in the San Tan Valley area but we never got over to
RH> his place (The Pork Shop) when our daughter lived in that area. Maybe
RH> we ought to check it out--make a day trip of it as it's near an olive
RH> grove/shop--next time we're in AZ.
There are butchers in most places. Use your Bing or Duck Duck Go search
engine to find out where they are located. Once you've experienced the
pleasures of buying meat exactly to your needs for the project at hand
you'll begin passing by the film-wrapped styro tray prepackaged offerings
on the gondolas down the stupormarkup.
1 lb (4) Humphrey's bratwurst
36 oz Beer *
5 tb Brown sugar
1 ts Cayenne pepper
6 sl (thin) Humphrey's bacon;
- halved
Toothpicks to affix bacon
* Non-alcohol beers like Sharp's or O'Doul's may by
used if there is a relifious or dietary restriction.
Poke bratwurst several times with a small fork, and
place into a saucepan with the beer. Bring to a boil
over high heat, then reduce heat to medium, and simmer
for 15 minutes. Remove the bratwurst from the beer,
and allow to cool to room temp. Discard used beer.
Set oven @ 425ºF/220ºC.
Line a baking sheet with aluminum foil, and place a
wire rack on top.
Toss the brown sugar and cayenne pepper together in a
large bowl and set aside. Cut each bratwurst in three
pieces, wrap each piece with half strip of bacon, and
secure with a toothpick. Toss the bratwurst with the
cayenne mixture to coat, then place onto the prepared
baking sheet.
Bake in heated oven until the bacon is brown and crisp,
25 to 35 minutes.
Recipe by Humphrey's Market, Springfield, IL
Uncle Dirty Dave's Kitchen
MMMMM
... LA invented the Korean BBQ taco; there is no sanctity in food there.
