Quoting Dave Drum to Jim Weller <=-

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.

The US does export chickens and parts but you had a 10 year long
trade war with China, the world's biggest importer, which is just
now winding down. For the longest time China imposed a 25% tariff on
American but not Canadian chicken. So our exporters made 25% more
than yours.

there's the current shipping kerfluffle that's screwing up supply
lines.

That affects both our countries equally.

I checked some industry websites. Frozen chicken dark meat is worth
$2.00 per pound there and it costs $13,000 to move a 40T container
across the Pacific these days or 27 cents per pound.

To get from the factory to the coast a reefer can haul 21 T at $3
per mile, so about $6000 per truckload or another 14 cents.

The punitive tariff eats up 50 cents leaving $1.16 for the American
factory less some additional expenses for middlemen, agents and
brokers, storage facilities etc. along the route. Way more than the
49 cents they getting selling to the local supermarket.

What I found fascinating while I researched the numbers is that in
China live chickens are worth $4.00 per lb., frozen dark meat $2.00,
chicken feet $1.00 but breasts only 80 cents. And those prices are
for trades in the multiples of tons. I can just imagine how
expensive chicken must be at retail there.

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

Title: Barbecue-Braised Oxtail with Red Chili Beans
Categories: Beef, Beans, Stews, Chilies, Condiments
Yield: 6 Servings

6 lb Oxtails; trimmed
Seasoned flour for dredging
6 tb Vegetables oil
3 c Finely chopped onion
3 lg Garlic cloves; minced
1 tb Grated peeled ginger root
2/3 c Packed light brown sugar
1 1/2 c Ketchup
3 tb Dijon-style mustard
1 c Cider vinegar
1/4 c Worcestershire sauce
1/4 c Lemon juice
Tabasco to taste
Cayenne to taste
28 oz Italian tomatoes; drained,
-chopped, reserving juice
1 lb Dried small red chili beans;
-soaked overnight, drained
Chopped scallion greens

Dredge the oxtails in the flour, shaking off the excess. In a
heavy kettle heat 4 tablespoon of the oil over moderately high
heat until it is hot but not smoking and in it brown the oxtails
in batches, transferring them with a slotted spoon as they are
browned to a plate. To the kettle add the remaining 2 tablespoon
oil, in it cook the onion, the garlic, and the gingerroot over
moderately low heat, stirring, until the onion is softened, and
stir in the brown sugar, the ketchup, the mustard, the vinegar,
the Worcestershire sauce, the lemon juice, the Tabasco, the
cayenne, the tomatoes with the reserved juice, and salt and pepper
to taste. Simmer the sauce, stirring occasionally, for 5 minutes,
add the oxtails, and simmer the mixture, covered, stirring
occasionally, for 2 1/2 hours.

While the oxtails are cooking, in a large saucepan combine the
beans with enough cold water to cover them by 2 inches, bring the
liquid to a boil, and simmer the beans, covered, for 1 hour, or
until they are tender. Drain the beans well and stir them into the
oxtail mixture. Simmer the mixture, uncovered, stirring
occasionally, for 30 minutes to 1 hour, or until the meat is very
tender, and serve it sprinkle with the scallion greens.

Gourmet March 1991

MMMMM

Cheers

Jim


... No need to worry, apparently it's only prices going up, not inflation

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JIM WELLER wrote to DAVE DRUM <=-

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.

Take advantage whilst the opportunity is there.

I don't know that they don't export to the Asian countries.

The US does export chickens and parts but you had a 10 year long
trade war with China, the world's biggest importer, which is just
now winding down. For the longest time China imposed a 25% tariff on American but not Canadian chicken. So our exporters made 25% more
than yours.

there's the current shipping kerfluffle that's screwing up supply
lines.

That affects both our countries equally.

8<----- SNIP ----->B

What I found fascinating while I researched the numbers is that in
China live chickens are worth $4.00 per lb., frozen dark meat $2.00, chicken feet $1.00 but breasts only 80 cents. And those prices are
for trades in the multiples of tons. I can just imagine how
expensive chicken must be at retail there.

Makes me glad I don't live in China. Although if I had known then what
I know now I'd have emigrated to Canada in my 20s. Too late now that
I'm at a point where my next natal anniversary will have an eight as
the first number.

I just take advantage of bargains where/when found. When Kroger was a
presence in my town (before the labour dispute that led to their retreat)
I had a Kroger about 6 blocks from my house. And I knew that at 19:00 a
white coated meat 'bot would emerge from the back of the meat department
and put all the "last day of sale" product into the used meat bin at a
discount of 50% or more. My freezer was always full of steaks, roasts
and chops.

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

Title: Kroger's Chicken Marsala
Categories: Poultry, Wine, Vegetables, Herbs, Dairy
Yield: 4 Servings

3/4 c Chicken stock
2 tb Shallot; fine chopped
5 tb Unsalted butter
10 oz Mushrooms; trimmed, thin
- sliced
1 1/2 ts Fresh sage; fine chopped
1/4 ts Kosher salt
1/8 ts Fresh ground black pepper
1 c All-purpose flour
2 lb Skinned, boned chicken;
- pounded to 1/4" thickness
2 tb Extra-virgin olive oil
1/2 c Dry Marsala wine; + 2 tb,
- divided
2/3 c (5 oz) heavy cream
1 ts Fresh lemon juice

Saute shallot in 3 tablespoons butter in an 8" or 10"
heavy skillet over moderate heat, stirring, until
shallot begins to turn golden, about 1 minute. Add
mushrooms, 1 ts sage, salt and pepper and cook, stirring
occasionally, until all liquid is evaporated & mushrooms
begin to brown, 6-8 minutes. Remove from heat.

Pat chicken dry and season with salt and pepper, dredge
in flour, 1 piece at a time, shaking off excess. Heat 1
tablespoon each of oil and butter in a 10" heavy skillet
over moderately high heat until foam subsides, then
saute half of chicken, turning over once, until golden
and just cooked through, about 4 minutes total.

Transfer chicken to a large heatproof platter, put
platter in oven to keep warm (heated to 200ºF/93ºC).
Cook remaining chicken in same manner, wiping down
skillet with paper towels before starting over.

Add 1/2 cup of wine to skillet and boil over high
heat, stirring and scraping up brown bits, about 30
seconds. Add chicken stock, cream and cooked mushrooms,
then simmer, stirring occasionally, until sauce is
slightly thickened, 6-8 minutes. Add lemon juice and
remaining 2 tablespoons of wine and 1/2 teaspoon sage.

Generously top chicken with wine sauce and serve
immediately. Refrigerate any leftovers.

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

Uncle Dirty Dave's Archives

MMMMM

... Ever been so drunk you got hit by a parked car?
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Quoting Dave Drum to Jim Weller <=-

if I had known then what I know now I'd have emigrated to
Canada in my 20s.

A lot of your compatriots did move here in the 60s. It was quite
controversial at the time. No need to get into it here.

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

Title: Herbed Oxtail Terrine
Categories: Beef, Wine, Corn, Dairy, Herb
Yield: 8 Servings

FOR THE TERRINE:
5 lb Meaty oxtails; trimmed of
-excess fat
1/4 c Vegetable oil
9 c Beef broth
1 1/2 c Dry red wine
14 oz cn Tomatoes including juice
2 Onions; chopped coarse
2 Carrots; chopped coarse
4 Garlic cloves; crushed
1 Bay leaf
1 1/3 c Chopped scallion
1/2 c Minced fresh parsley leaves
3 tb Fresh lemon juice
1/2 ts Black pepper
FOR THE SAUCE:
1/3 c Sour cream
1/4 c Mayonnaise
2 tb Drained bottled capers;
-chopped
1 tb Dijon-style mustard
2 ts Drained bottled horseradish
Garnish:
Soft-leafed lettuce
Bottled pickled onions and
-French sour cornichons


Make the terrine: Pat the oxtails dry, season them with salt and
pepper, and in a heavy kettle brown them in batches in the oil
over moderately high heat, transferring them as they are browned
to a platter or shallow baking pan. To the kettle add the broth,
the wine, the tomatoes with the juice, the onions, the carrots,
the garlic, the bay leaf, and the oxtails with any juices that
have accumulated on the platter, bring the liquid to a boil, and
braise the oxtails, covered, in the middle of a preheated 325F.
oven for 4 hours.

Transfer the oxtails with a slotted spoon to a bowl, reserving the
liquid, let them cool, and remove the meat, discarding the bones
and fat. Strain the reserved cooking liquid through a sieve into a
large bowl. In another large bowl stir together the meat, the
scallion, the parsley, the lemon juice, the pepper, and 2 cups of
the cooking liquid until mixture is combined well, reserving the
remaining cooking liquid.

Rinse a loaf pan, 9 by 5 by 3 inches, with cold water (do not dry
it), spoon the oxtail mixture into it, and add some of the
reserved cooking liquid if necessary to just cover the oxtail
mixture. Chill the terrine, covered, for 4 hours, or until it is
set. The terrine may be prepared up to this point 2 days in
advance and kept covered and chilled.

Let the terrine stand at room temperature for 20 minutes. Run a
thin knife around the edge of the terrine to loosen it, dip the
pan in hot water for 20 seconds, and invert a chilled platter over
it. Invert the terrine with a sharp rap into the platter and with
an electric knife or a very sharp knife cut into 1/2-inch-thick
slices.

Make the sauce: In a bowl whisk together the sour cream, the
mayonnaise, the capers, the mustard, and the horseradish until the
sauce is combined well.

Line each of 8 plates with some of the lettuce, arrange a slice of
the terrine on the lettuce, and spoon a dollop of the sauce over a
corner of the slice. Garnish each serving with some of the pickled
onions and cornichons and serve the remaining sauce separately.

Gourmet January 1993

MMMMM


Cheers

Jim


... GM's survival business plan: traveling back through time to 1955.

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JIM WELLER wrote to DAVE DRUM <=-

if I had known then what I know now I'd have emigrated to
Canada in my 20s.

A lot of your compatriots did move here in the 60s. It was quite controversial at the time. No need to get into it here.

I was already draft-class "1Y" (prior service) before the Dulles brothers conflict heated up and became a war.

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

Title: Diana's Vietnamese Caramel Shrimp
Categories: Seafood, Chilies, Vegetables, Herbs, Citrus
Yield: 4 servings

1 1/2 lb Medium shrimp; peeled,
Deveined
2 tb Oyster-flavored sauce
1/2 ts Salt; to taste
1/2 ts Cayenne pepper; more to
- taste
1/2 ts Flour
3 tb Oil
3 cl Garlic; minced
1/4 c Water; more as necessary
1 tb Sugar
1 sm Onion; chopped
1 Red chile pepper; thin
- sliced
Fresh ground black pepper
2 ts Lime juice
4 (to 5) sprigs cilantro;
- garnish, opt

In a large bowl, combine the shrimp with the
oyster-flavored sauce, salt, cayenne pepper and flour.
Set aside to marinate for 5 to 10 minutes.

In a large skillet or wok over medium heat, heat the
oil. Add the garlic and cook until golden brown, about 3
minutes.

Transfer the shrimp to the skillet or wok, discarding
any marinade.

Cook the shrimp, stirring occasionally, until they begin
to turn pink. Add the water and sugar and simmer for 3
minutes. Add the onion and cook, stirring constantly,
for 2 minutes. Add the chili pepper and black pepper to
taste. Squeeze the lime juice over the top of the shrimp
and transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately.

Adapted from "The Vietnamese Cookbook," by Diana My Tran
(Capital Books, 2003).

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

Uncle Dirty Dave's Archives

MMMMM

... It's a lot cheaper to borow money than to marry for it.
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