• chicken

    From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Sat Sep 25 20:45:00 2021

    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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  • From Shawn Highfield@1:229/452 to JIM WELLER on Sun Sep 26 10:51:24 2021
    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.
    --- EzyBlueWave V3.00 01FB001F
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  • From Dave Drum@1:229/452 to Shawn Highfield on Mon Sep 27 10:03:48 2021
    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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  • From Shawn Highfield@1:229/452 to DAVE DRUM on Mon Sep 27 07:56:00 2021
    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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