Subj : Local Meats was: Knuckle
To : Ruth Haffly
From : Dave Drum
Date : Tue Jan 24 2023 05:31:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Apparently. Both Magro's and Humphrey's supply local/regional
DD> restaurants as well as selling to the general public.
RH> Sadly, I don't think many of the local restaurants use local meats. I
RH> know of one for sure, not as sure about some of the others.
The chain places are required by their franchise agreements to buy from
the "company approved" supplier(s). Local places pick their own. One of
the local *upmarket* places (Fritz' Wagon Wheel) notes on their menu that
all their meat is supplied by Humphrey's. And I know that Obed & Issac's
(microbrewery) uses both Magro's and Humphrey's.
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.
DD> There are butchers in most places. Use your Bing or Duck Duck Go
DD> search engine to find out where they are located. Once you've
DD> experienced the pleasures of buying meat exactly to your needs for
DD> the project at hand you'll begin passing by the film-wrapped styro
DD> tray prepackaged offerings on the gondolas down the stupormarkup.
RH> Have to weigh in convenience of access, price, etc in that equation.
RH> Sometimes being able to get what's needed quickly at the local
RH> supermarket is better than hunting down a butcher who may/may not have
RH> what you need when you need it.
My local "chicken pluckers" (CIota & Foster) have closed up shop - and
retired. I asked at Humphrey's when I picked up the 10# bag of chicken
leg quarters where they sourced their chicken now that Gino amd Al have
ceased supplying fresh chicken to the area. They now use Jones Poultry
from Barry, MO (in the Missouri Ozarks). I learned that they (Humphrey's)
are a jobber for Jones and supply chicken along with other meats to the
local eateries.
RH> BTW, the stitches come out of the finger tomorrow; it's making good
RH> progress with therapy. Can't quite bend the joint as much as the others
RH> yet but working toward that goal.
That's good to hear. It may never go back to 100% of what was. But your
body will develop work-arounds. And it beats the pain and suffering of
the wonky part. So says my brother who has had both knees and a shoulder
done.
Served this for dinner last week - with Spanish rice n' beans, frozen
(pre-made) Green Giant Mexi-corn, and crusty bread.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spanish-Style Pork Tenderloin
Categories: Pork, Herbs
Yield: 4 servings
1 lb Pork tenderloin
2 ts Olive oil
3/4 ts Smoked paprika
1/2 ts Ground coriander
1/4 ts (ea) salt & ground cumin
1/8 ts (ea) cinnamon & black pepper
Set oven @ 450ºF/232ºC.
Drizzle and rub oil over surface of pork.
Combine paprika, coriander, salt, cumin, cinnamon and
pepper in small dish. Sprinkle and rub mixture evenly
over pork.
Place tenderloin on rack in shallow roasting pan. Roast,
uncovered, in heated oven for 20 to 25 minutes.
Transfer tenderloin to carving board; loosely cover with
foil. Let rest for 5 minutes. Cut into 1/2" thick slices
and serve
RECIPE FROM:
https://magrosmeatprocessing.com
Uncle Dirty Dave's Kitchen
MMMMM
... Are cranberries healthy? I've never heard one complain.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
