Subj : Local Meats was: Knuckle
To : Shawn Highfield
From : Dave Drum
Date : Fri Jan 27 2023 05:59:00
-=> Shawn Highfield wrote to Ruth Haffly <=-
-=> Ruth Haffly wrote to Dave Drum <=-
RH> So you're still covered with good chicken. We tried a 10# bag of leg
RH> quarters from a low cost grocery store once--and wrote the store off
RH> our (mental) list. Between the poor quality of the chicken pieces and
RH> lots of past expiration date stuff on the shelves, it wasn't a store
RH> we'd prefer to shop at.
SH> We're lucky, there is a low cost grocery store in Ajax (Sals Grocery)
SH> that has amazing meat at great price. Like your experience the rest of
SH> the shelvs are expired. However it's still good. I bought 2 cartons
SH> of "Organic" tomato soup for $1. It was over a year expired but tasted
SH> just fine and neither of us got sick. That expiry date doesn't mean
SH> anything to me unless it's milk or yougart.
SH> Of course we are the working poor here in Ontario so we have to find
SH> any deal we can.
I know the words to that song. Everybody thinks I'm rich because I drive
a BMW. I just got a fantastic deal on it. And it requires less overall
T.L.C. than my brother's GMC Envoy which he paid more for than I did for
the Beemer.
I notice that food packagers are trending now toward "Best by" dating.
Although some still consider that a "drop dead" date. If it's in a can
or sealed frozen container you can usually ignore the "use by" on the
label. There's a putsch on in my stste to make it legal for stores to
donate their "expired" perishables to breadlines, soup kitchen and/or
other charitable "feed the poor/homeless" organisations rather than it
being binned in the dumpster and then dumpster divers being prosecuted
if caught,
My personal opinion is that giving the stuff to charity is a common
sense and beneficial rule .... which means it's probably doomed. Bv(=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Galletto alla Povera Zingara (Poor Gypsy's Chicken)
Categories: Game, Marinades, Herbs, Mushrooms, Chilies
Yield: 6 Servings
3 (1 lb ea) pigeons
MMMMM--------------------------MARINADE-------------------------------
3 tb Olive oil
3 tb Lemon juice
1 1/2 ts Pepper; fresh ground
1 1/2 ts Dried rosemary; crumbled
3/4 ts Salt
Hot pepper sauce
MMMMM---------------------------SPREAD--------------------------------
12 oz Fresh mushrooms; cleaned
3 tb Unsalted butter
Salt & fresh ground pepper
3 tb Dijon mustard
1/2 ts Hot pepper sauce
3 tb Tomato ketchup
1/4 c Lemon juice
1 ts Fresh ground pepper
Cut off and discard wing tips from the birds. Remove the
giblets and reserve. Cut the birds in two along the breast
bone. Open the hen, dry the cavity with paper towels, and
pound the bird flat with a meat mallet.
Prepare the marinade by mixing well the olive oil, lemon
juice, pepper, rosemary, salt and hot pepper sauce. Place
the pigeon on a plate and baste it with the marinade,
turning it over and over.
Preheat the broiler for 10 minutes.
Chop the mushrooms coarsely. Clean and chop the birds’
giblets. Melt the butter in a saute' pan and put in the
giblets, mushrooms and salt and pepper to taste. Cook for
4 minutes or until the mushrooms have released their
moisture. Let cool.
Chop or grind the giblets and mushrooms to a paste. Add
any pan juices, the mustard, hot pepper sauce, ketchup,
lemon juice, and half-teaspoon additional pepper. Taste
for salt and adjust if necessary.
Place the pigeon halves, cavity up, in the broiler pan;
broil 5-6 minutes or until well browned, brushing with the
marinade once or twice as they cook.
Turn and brown the bird's skin side, basting as you did
before. When the skin is browned, turn again, spread the
cavity with the mushroom mixture, and broil 3-4 minutes
until the spread is cooked and beginning to crisp. Turn
the skin side up, brush with remaining spread, and broil
another 3-4 minutes.
Makes 6 servings
Source: The New Romagnoli's Table by Margaret and G.
Franco Romagnoli
This is a formula originally worked out for pigeon and
squab. American Cornish hens are the perfect birds to
receive a poor gypsy's touch of herbs, mushrooms and
mustard.
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... This is just one humble opinion, collect the whole series
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