Quoting Shawn Highfield to Shawn Highfield <=-

Hoping for any deal next week. ;)

I checked the flyer as soon as it came out. There were no deals of
any kind on any meat except pork chops which we already have plenty
of. All I bought this week was a jug of milk, Chapman's ice cream
on sale and an assortment of frozen vegetables. We can draw down on
old bargains in the freezer for a while.

Went back to the store yesterday for something and
they had whole chickens marked down $1.70 a lb to
$3.10 a lb. Got a couple of them for $6.80 each
which is almost 1/2 what they normally cost.

That is more expensive 9pre-discount) than here! It must have been
an in-store special because they were moving too slow at the old
price.

When the budget is tight at my place I don't turn to TVP but I do
cook up a lot more peas, beans and lentils. I've got eight different
kinds in the pantry. We just finished off some homemade Boston baked
beans with wiener coins and I'm now soaking some black beans to do
something with Sunday.

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

Title: Moose Steaks Braised with Onions and Beer
Categories: Canadian, Venison, Steak
Yield: 6 Servings

6 Steaks from the shoulder or
Outside bottom round
4 tb Butter
Salt and pepper
2 lg Onions, sliced
1 cl Garlic, chopped
2 tb Flour
1 cn Beer
Thyme
Marjoram
1 tb Chopped fresh chives

Preheat oven to 360 F. Heat butter in a large saucepan over medium
heat.

Season steaks with salt and pepper. Brown on both sides. Remove
meat and set aside.

Place onions and garlic in the pan and saute until golden brown &
soft.

Stir in flour and fry for a minute. Add beer and bring to a boil,
scrape off all solids from the bottom of the pan. Return meat to
the sauce and add thyme and marjoram. Cover tightly and place in
the oven. Meat should be tender in about 1 1/2 hours. Remove meat,
place on a serving dish and keep warm. Bring sauce back to a boil
and adjust seasoning if necessary. Pour sauce over the steaks,
sprinkle with chopped chives. Serve with mashed or boiled potatoes
and carrots.

You can substitute deer or buffalo. (Even beef or lamb if you
haven't been hunting.)

Elenore, Kamloops, B.C.

MMMMM

Cheers

Jim

... Fast, easy, cheap: sounds like a back alley relationship, not lunch

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

on sale and an assortment of frozen vegetables. We can draw down on
old bargains in the freezer for a while.

We're going to eat the freezer down for a while. Need to do that anyway.

$3.10 a lb. Got a couple of them for $6.80 each
which is almost 1/2 what they normally cost.

That is more expensive 9pre-discount) than here! It must have been
an in-store special because they were moving too slow at the old
price.

It was an in-store special. Those "bagged" chickens. Normally a small
one is $12 here. Lb of ground beef is $10 or more. We can't afford to
eat meat anymore.

When the budget is tight at my place I don't turn to TVP but I do
cook up a lot more peas, beans and lentils. I've got eight different
kinds in the pantry. We just finished off some homemade Boston baked
beans with wiener coins and I'm now soaking some black beans to do something with Sunday.

I have some red lentils left I should do something with this week, we quite like them in soups and stews.

Shawn

... A hunch is creativity trying to tell you something.
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Shawn Highfield wrote to JIM WELLER <=-

It was an in-store special. Those "bagged" chickens. Normally a small one is $12 here. Lb of ground beef is $10 or more. We can't afford to eat meat anymore.

10CAD/pound is uber expensive. Even at $10CAD/kilo it's very pricey.
Only Waygu is more 'spensive. (U$10/lb) Bv)=

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

Title: Le Wagyu Burger
Categories: Beef, Herbs, Breads, Cheese, Vegetables
Yield: 4 servings

1 tb Oil
1 lg Yellow onion; halved, then
- julienned
1/2 ts Chopped fresh thyme
32 oz Ground wagyu beef
1/4 c Dijon mustard
Salt & ground black pepper
4 sl Gruyere cheese
4 tb Butter
4 Brioche hamburger buns
4 Leaves green leaf lettuce;
- trimmed
1 lg Tomato; sliced
Desired condiments; to serve

Heat oil in a skillet over medium-high heat. Add the
onion and saute until golden brown and caramelized, 5 to
6 minutes. Add the thyme and mix well. Set aside on low
heat until ready to serve.

Divide wagyu into 4 equal patties (see Cook's Note).
Spread 1 tablespoon Dijon mustard on one side of each
patty. Place the patties, mustard-side down, in a large
skillet over medium-high heat. Sprinkle with salt and
pepper to taste. Cook until the mustard sides of the
patties have cooked through and become a caramel brown
color, then flip the patties over and cook until the
centers of the patties have reached the ideal
temperature for diners' tastes, using an instant-read
thermometer. (Without a thermometer, a patty that is
firm to the touch in the center but not tough and has a
thin line of pink through the middle is around
medium-well.) Remember, you still have to melt the
cheese on top, so you may want to cook a little under
your normal preference at this stage, because it will
continue to cook while the cheese melts.

Add 1 ounce (1/8 cup) sauteed onions to the top of each
wagyu patty. Add 1 slice of Gruyere on top of each
serving of onions. Cover the skillet for about 30
seconds to allow the steam to melt the cheese.

Butter brioche buns and lightly toast using a separate
skillet, if desired. Place a patty on each brioche bun.

Serve with lettuce and tomato on the side for garnish,
along with desired condiments.

RECIPE FROM: https://www.tfrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... When you wait for the waiter do you not become the waiter?
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DAVE DRUM wrote to SHAWN HIGHFIELD <=-

10CAD/pound is uber expensive. Even at $10CAD/kilo it's very pricey.
Only Waygu is more 'spensive. (U$10/lb) Bv)=

I'm gonna take a picture and post on my website. I will try to hit the
no frills up today or tomorrow (Monday or Tuesday). I need to find a
coin laundrymat anyway. (Takes 2 weeks to paint the laundry rooms in
our building I guess)

Shawn


... "Bad things go away faster if you whine about them." -- Jon-Eric Chamness --- EzyQwk V3.00 01FB001F
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