Quoting Dave Drum to Shawn Highfield <=-

Apparently I live where food proces are very "reasonable".

You certainly do. You are surrounded by productive, relatively cheap
farmland and have numerous processors nearby who occasionally dump
surpluses locally below cost. Case in point: your 49 cent chicken
thighs. Feed grains run $5 per bushel for barley and $5.85 for
corn and slightly more for livestock feed grade wheat that
doesn't make the cut to become flour. There's 48 to 56 pounds to a
bushel. It takes 2.5 pounds of feed to grow one pound of chicken meat
in 8 weeks. So the farmers' cost alone for feed is at least 67 cents
per pound of chicken raised, never mind their other direct and
indirect costs. The average producer price for a live chicken is
currently 84 cents per pound.

Totally around the bend. What is holding you to the area you
are in? Surely if NWT has lower food prices than your locale -
even with their loooooong supply lines and transport costs -
there must be somewhere in Canuckistan more tenable price-wise
and crime-rate wise.

Alberta has the highest income and lowest taxes in Canada with
moderate housing costs: Average household income is $126K, median
$94K. Even with Covid issues the unemployment rate is currently 7.9%
and house prices average $353K. In Peace River which is a pleasant
farm town without any nearby oil and gas activity, the average is
just $268K with older mobile homes in parks as cheap as $24K and one
bedroom condos in an older walk-up starting at $42K.

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

Title: DOENJANG JJIGAE-SEA TANGLE AND BEEF STEW
Categories: Stews, Beef, Tofu, Mushrooms, Korean,
Yield: 4 Servings

100 g Beef brisket; or other
200 g Tofu
50 g Zucchini
2 Dried shiitake mushrooms
-soaked
2 Capsicums- green
1 Capsicums- red
1/2 tb Sesame oil
1/3 ts Sugar
2 c Rice stock; water from
-which rice was washed
SAUCE
3 tb Soybean paste
1 ts Red pepper powder
3 tb Sea tangle stock

A stew made of sea tangle and rice stock, soybean paste
(doenjang), tofu, and assorted vegetables.

Cut tofu into 2cm-cubes. Cut zucchini and soaked shiitake
mushrooms into bite-sized bits. Set aside. Chop green and red
peppers. Set aside. Slice beef into bite-sized bits. Heat sesame
oil in a pot. Add beef. Stir-fry quickly.

Add the sauce. Stir-fry. Add rice stock and bring to a boil.
Simmer for 5 minutes.

Skim off fatty residue from the surface. Add zucchini and shiitake
mushrooms. Return to a boil and simmer for 4 minutes. Add green
and red peppers. Return to a boil and simmer for 3 minutes. Add
1/3 tsp. of sugar and remove from heat.

From: KOREAN COOKING MADE EASY By: KIM YOUNG-HEE
Typed by: KEVIN JCJD SYMONS

MMMMM

Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Apparently I live where food prices are very "reasonable".

You certainly do. You are surrounded by productive, relatively cheap farmland and have numerous processors nearby who occasionally dump surpluses locally below cost. Case in point: your 49 cent chicken
thighs. Feed grains run $5 per bushel for barley and $5.85 for
corn and slightly more for livestock feed grade wheat that
doesn't make the cut to become flour. There's 48 to 56 pounds to a
bushel. It takes 2.5 pounds of feed to grow one pound of chicken meat
in 8 weeks. So the farmers' cost alone for feed is at least 67 cents
per pound of chicken raised, never mind their other direct and
indirect costs. The average producer price for a live chicken is
currently 84 cents per pound.

Is that in CAD or U$? Currently my local Hy-Vee has "Whole Chicken: No
added hormones or steroids. No antibiotics ever." @ U$1.47 lb which is
a decent price point.

They also have 10# bags of leg quarters for U$6.90 (69c/lb). And the
New York Times is doing its best to push dark meat chicken in its recipe postings.

Totally around the bend. What is holding you to the area you
are in? Surely if NWT has lower food prices than your locale -
even with their loooooong supply lines and transport costs -
there must be somewhere in Canuckistan more tenable price-wise
and crime-rate wise.

Alberta has the highest income and lowest taxes in Canada with
moderate housing costs: Average household income is $126K, median
$94K. Even with Covid issues the unemployment rate is currently 7.9%
and house prices average $353K. In Peace River which is a pleasant
farm town without any nearby oil and gas activity, the average is
just $268K with older mobile homes in parks as cheap as $24K and one bedroom condos in an older walk-up starting at $42K.

When Shawn's ol' lady gets out of school maybe he should look there.

Sam Sifton is the current food editor of the New York Times.

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

Title: Samuel's Chicken Adobo
Categories: Poultry, Herbs, Chilies
Yield: 4 Servings

4 lb Chicken thighs

MMMMM--------------------------MARINADE-------------------------------
1 c Coconut milk
1/4 c Soy sauce
1 1/2 c Rice vinegar
12 cl Garlic; peeled
3 Whole bird's-eye chilies
3 Bay leaves
1 1/2 ts Fresh ground black pepper

Combine all of the marinade ingredients in a large,
nonreactive bowl or resealable plastic freezer bag. Add
the chicken and turn to coat. Refrigerate overnight or
for at least 2 hours.

Place chicken and marinade in a large lidded pot or
Dutch oven over high heat and bring to a boil.
Immediately reduce heat to a simmer and cook, stirring
occasionally, until the chicken is cooked through and
tender, around 30 minutes.

Heat broiler. Transfer chicken pieces to a large bowl,
raise heat under the pot to medium-high, and reduce the
sauce until it achieves almost the consistency of cream,
about 10 minutes. Remove bay leaves and chilies.

Place chicken pieces on a roasting pan and place under
broiler for 5 to 7 minutes, until they begin to
caramelize. Remove, turn chicken, baste with sauce and
repeat, 3 to 5 minutes more. Return chicken to sauce and
cook for a few minutes more, then place on a platter and
drizzle heavily with sauce.

by Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

Apparently I live where food prices are very "reasonable".

processors nearby who occasionally dump surpluses locally below
cost/ The average producer price for a live chicken is
currently 84 cents per pound.

Is that in CAD or U$?

CAD. So as a guess your farm prices are probably closer to $0.67
USD.

Currently my local Hy-Vee has "Whole Chicken: No added hormones
or steroids. No antibiotics ever." @ U$1.47 lb which is a
decent price point.

Indeed. A low and very reasonable markup for slaughtering,
processing, transporting and retailing.

They also have 10# bags of leg quarters for U$6.90 (69c/lb).

So they have jumped up 20 cents or 41%. Relatively speaking, that's
worse than the price increases here.

New York Times is doing its best to push dark meat chicken in its
recipe postings.

Yeah, dark meat is becoming quite popular and is no longer cheap.

Title: Samuel's Chicken Adobo

Neekha's man Patrick has an Acadian dad and a Filipina Mom. She says
she used to like adobo when she was first introduced to it but has
had it far too often now and is completely tired of it. Apparently
her MIL is a poor cook so I offered to send Neekha my best adobo
recipes from trusted sources but she very smartly declined, not
wanting to upstage the woman.

Spanish, Mexican, Puerto Rican and Filipino adobos are all quite
different from each other.

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

Title: Adobo (Pork in Adobo)
Categories: Mexican, Pork, Chilies, Sauces
Yield: 6 Servings

2 lb Pork loin
4 tb Lard
6 Dried ancho chiles
2 Onions
2 Cloves garlic
1/2 ts Oregano
1 Bay leaf
4 tb Vinegar
2 c Meat stock
2 Onions for garnish
3 Avocado
1 bn Radishes
Salt and pepper

Cook the pork with one onion, salt and pepper. Toast chile slightly,
soak and grind with an onion, the garlic and the oregano. Saute the
mixture in lard. Add the cooked meat, 2 cups of the stock, the
vinegar and bay leaf. Let simmer until the sauce (adobo) is thick
and coats the meat thoroughly. Serve on a platter garnished with
water-soaked onion slices, strips of avocado and radish flowers.

From: Mexican Cookbook for American Homes by Josefina Velazques de
Leon, Director, Culinary Arts Institute, Mexico City.

From: Walt Gray

MMMMM


Cheers

Jim


... I can't get good Mexican here so it must be atrocious in England.

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JIM WELLER wrote to DAVE DRUM <=-

Currently my local Hy-Vee has "Whole Chicken: No added hormones
or steroids. No antibiotics ever." @ U$1.47 lb which is a
decent price point.

Indeed. A low and very reasonable markup for slaughtering,
processing, transporting and retailing.

They also have 10# bags of leg quarters for U$6.90 (69c/lb).

So they have jumped up 20 cents or 41%. Relatively speaking, that's
worse than the price increases here.

Actually that is 30c under the usual 99c/lb (U$) price point. The 49c/lb
deals I only ever see at Humphrey's Market - and I think they have some "special arrangement" with Jones Poultry - a nearby chooken processor.

https://jonespoultry.com/index.html

New York Times is doing its best to push dark meat chicken in its
recipe postings.

Yeah, dark meat is becoming quite popular and is no longer cheap.

Title: Samuel's Chicken Adobo

Neekha's man Patrick has an Acadian dad and a Filipina Mom. She says
she used to like adobo when she was first introduced to it but has
had it far too often now and is completely tired of it. Apparently
her MIL is a poor cook so I offered to send Neekha my best adobo
recipes from trusted sources but she very smartly declined, not
wanting to upstage the woman.

Spanish, Mexican, Puerto Rican and Filipino adobos are all quite
different from each other.

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

Title: Adobo (Pork in Adobo)
Categories: Mexican, Pork, Chilies, Sauces
Yield: 6 Servings

That is the sort of adobo with which I am most familiar.

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

Title: Adobo (Smoked Chile Marinade)
Categories: Condiments, Chilies, Latino, Marinades
Yield: 1 Servings

3 lg Oranges
1 Lime
3 Chipotle chilies; more to
- taste
3 cl Garlic; chopped
2 ts Dried oregano
1/2 ts Cumin seed
1/2 ts Black pepper
2 tb Wine vinegar
1/2 ts Salt

This spicy marinade owes its unusual flavor to the
chipotle, a smoked jalapeno chile. Chipotles are
usually sold canned in tomato paste. Look for them at
Mexican and Latin American markets. Adobo marinade
goes particularly well with pork.

Juice the oranges and lime. Finely chop chilies and
garlic. Place citrus juices, chilies, garlic,
oregano, cumin, black pepper, vinegar and salt in
blender and puree until smooth.

Makes enough marinade for 1 1/2 to 2 pounds meat or
chicken.

Source: FOODday, July 9, '91 From: Valerie Whittle

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

The 49c/lb deals I only ever see at Humphrey's Market - and I
think they have some "special arrangement" with Jones Poultry -
a nearby chooken processor.

Yeah, that's below cost. Jones is missing a huge opportunity.
Canadian processors export tonnes of frozen legs to China where they
command a premium price, higher than breast meat. They also do a
major business exporting frozen chicken feet. Your tariff wars gave
us a huge advantage in recent years.

That is the sort of adobo with which I am most familiar.
Title: Adobo (Smoked Chile Marinade)
Categories: Latino
3 lg Oranges
1 Lime
3 Chipotle chilies
2 ts Dried oregano
1/2 ts Cumin seed

Yeah, that's Mexican style.

Puerto Rico style is different again. They have a wet and a dry
version:

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

Title: Adobo - Dry Rub for Meat - Spanish-Caribbean
Categories: Caribbean, Spice, Mix
Yield: 1 Serving

4 Cloves garlic; crushed
1 1/2 ts Dried oregano
3 1/2 ts Slat
1/4 ts Paprika
2 1/2 ts Olive oil
1 ts White vinegar or lime juice
1/2 ts Freshly ground black pepper
1 sm Hot pepper; seeded, minced

Make about 2 tablespoons which is enough for 4 lbs chicken or
other white meat. For Pork and red meat, increase garlic to 6
cloves and reduce olive oil to 1 1/2 teaspoons. Combine all
ingredients to form a paste. Store in jar in refrigerator.

Recipe by: The Complete Caribbean Cookbook- Pamela Lalbachan

MMMMM

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

Title: Wet Rub for Meats And Poultry - Adobo Mojado
Categories: Caribbean, Spice, Mix
Yield: 4 Servings

12 Clove garlic; peeled
1 1/2 tb Fine sea or kosher salt
1 tb Black peppercorns
2 tb Dried oregano
2 tb Olive oil
2 tb White wine vinegar

The salt keeps the garlic from flying all over the place as you
pound them together.

Pound the garlic cloves and salt to a paste using a mortar and
pestle. Add the peppercorns and oregano, pounding well after each to
incorporate them into the paste. Stir in the olive oil and vinegar.

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you
a chance to try it on anything you like from fish fillets and pork
chops to turkey cutlets and steaks.

A simple thing like sofrito will change your life, this is another
one of those little life changing secrets. Adobo, either this wet
version or the dry version (see "Adobo Seco"), will change the way
you make pork, chicken, beef, and even fish.

Recipe By: Daisy Martinez
Published in: Daisy Cooks
From: Terry Pogue To: Foodwine

MMMMM





Cheers

Jim


... If you pay $3 for a bottle of Smart Water, it's not working!

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JIM WELLER wrote to DAVE DRUM <=-

The 49c/lb deals I only ever see at Humphrey's Market - and I
think they have some "special arrangement" with Jones Poultry -
a nearby chooken processor.

Yeah, that's below cost. Jones is missing a huge opportunity.
Canadian processors export tonnes of frozen legs to China where they command a premium price, higher than breast meat. They also do a
major business exporting frozen chicken feet. Your tariff wars gave
us a huge advantage in recent years.

I don't know that they don't export to the Asian countries. But there's
the current shipping kerfluffle that's screwing up supply lines. So they
may be sticking close to home - and saving excess transport costs.

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

Title: Chicken Henry
Categories: Poultry, Vegetables, Dairy, Wine, Cheese
Yield: 6 Servings

6 Chicken breasts or thighs
20 oz (2 boxes) broccoli florets
10 3/4 oz Can cream of chicken soup
Salt & pepper
1 c Sour cream
1/4 c Sherry
1/2 c Parmesan cheese
1 c Whipping cream

Simmer chicken in salted water until tender. Cool and
bone. Cook broccoli and drain (do not over cook).

Add sour cream, sherry and 1/4 cup Parmesan cheese to
the soup and beat well. Arrange broccoli in baking dish.
Pour about 3/4 of the sauce over broccoli and arrange
chicken on top.

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Archives

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