Quoting Dale Shipp to Jim Weller <=-

I cannot recall seeing picnic hams in the grocery stores. Why not?
Have all of the picnic shoulders gone over to the home smoking crowd?

My store still carries picnic hams (the upper portion of the
foreleg) as well as "fresh picnic roasts" and both smoked and fresh
shoulder blade or butt roasts. I just checked on-line and this week
at least they are actually more expensive than ham, which is odd.

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

Title: The Shrubarb Cocktail
Categories: Beverages, Alcohol, Fruit
Yield: 12 Servings

GINGER RHUBARB SHRUB:
2 lb Rhubarb; in 1/4" pieces
7 inches ginger in 1/4" coins
3/4 c Apple cider vinegar
1 1/4 c Sugar
COCKTAIL:
2 oz Gin
1 1/2 oz Ginger rhubarb shrub
1/2 oz Fresh lime juice
Club soda

For the ginger rhubarb shrub: Combine rhubarb, ginger, vinegar,
and sugar in a medium saucepan over medium high heat. Cover and
bring to a boil, then reduce heat to low. Cook, stirring
occasionally, until rhubarb is completely broken down and strands
are visible, 10-15 minutes.

Using a fine-mesh sieve or a colander lined with cheesecloth,
strain mixture into a glass container. Let cool to room
temperature, then chill.

The ginger-rhubarb shrub can be made up to a week in advance and
stored in the refrigerator. The shrub makes enough for 12
cocktails.

For each cocktail: Combine gin, lime juice, and ginger rhubarb
shrub in a cocktail shaker. Fill shaker with ice and shake until
outside of shaker is frosty, about 30 seconds. Strain into an
ice filled Collins glass, filling three quarters full. Top off
with club soda.

Matt Duckor in Bon Appetit

MMMMM

Cheers

Jim


... A bar without gin is like an Italian kitchen without pasta

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JIM WELLER wrote to DALE SHIPP <=-

I cannot recall seeing picnic hams in the grocery stores. Why not?
Have all of the picnic shoulders gone over to the home smoking crowd?

My store still carries picnic hams (the upper portion of the
foreleg) as well as "fresh picnic roasts" and both smoked and fresh shoulder blade or butt roasts. I just checked on-line and this week
at least they are actually more expensive than ham, which is odd.

That got me looking .... Meijer (the "super-stores" that WalMart copied)
has fresh picnic shoulders @U$1.79/lb and "Spiral sliced, bone in hams"
@U$.99 /lb.

Hy-Vee (our Wegman's equivalent) has "Cook's Ham Portions (7.55 lb)"
@U$1.48/lb and Hy-Vee Spiral Sliced whole ham (14.95 lb) @U$2.48/lb and
Pork shoulder roast @U$1.78/lb

OTOH whole pork loins are U$2.49/lb but are often on sale for <99c/lb.

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

Title: Apple-Cinnamon Pork Tenderloin
Categories: Five, Pork, Fruits
Yield: 3 Servings

1 lb Grassfed * pork tenderloin
2 Tart apples; peeled, cored
- sliced
2 tb Cornstarch
2 tb Raisins
1 ts Ground cinnamon

Set the oven @ 350ºF/175ºC

Place the pork tenderloin in a roasting pan or casserole
dish with a lid.

Combine and blend apples, cornstarch, raisins & cinnamon
in a bowl.

Distribute the blend around the pork tenderloin and bake
about 35 minutes. Remove the lid and spoon the apple
mixture over the meat. Bake an additional 15 minutes or
so until the tenderloin is browned and cooked to your
satisfaction.

Be careful not to overcook any of these grassfed * pork
tenderloin recipes so as to destroy valuable nutrients
and toughen the meat. Grassfed * pork has less fat so
it cooks faster than normal "store-bought" grainfed pork.

* Beg to differ on "grass" fed pork. Pigs do not,
normally, eat grass. They are omnivores, like humans, and
like humans, are unable to utilise quantities of hay,
silage or pasture grasses. Certainly pigs can eat grasses
and modified grasses as humans do. They also rely on bark,
dead pigs or other animals, trees, worms, insects, and
garbage for their food.

"Free Range" would be a better descriptor for the meat
called for in this recipe. -- UDD

From: http://www.grassfedrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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On 12-29-21 06:36, Dave Drum <=-
spoke to Jim Weller about picnic hams <=-

OTOH whole pork loins are U$2.49/lb but are often on sale for <99c/lb.

Something I have mused on before is that when we went to BJs, they
usually sold whole boneless pork loins for quite a bit less than the
ribs that used to be attached to a full loin. Go figure?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: DIRIGIBLES
Categories: Meats
Yield: 4 Servings

4 lg Baking potatoes
1/2 c Diced cooked turkey
- or chicken or pork
1/2 c Diced cooked ham
1/4 lb Sharp Cheddar Cheese;
- diced, (1 cup)
1/4 lb Provolone cheese;
- diced, (1 cup)
1 lg Green pepper; seeded
- and diced
1 md Onion; chopped
1/2 c Butter or margarine
Commercial sour cream
- or yogurt, for topping
Chopped chives
Crumbled cooked bacon

Scrub potatoes under cold water and place, wet on a baking sheet. Bake
potatoes at 400 degrees until done, about 1 hour. Let potatoes cool
to the touch. Cut potatoes in half lengthwise and scoop out pulp,
leaving nice little boats. Divide pulp in half, reserving half for
other use. Put a pat of butter in each shell. Mash remaining potato
pulp and mix with onion, pepper, meat, half the cheese and a spoon or
two of the sour cream. Spoon into each shell, leaving a well in the
middle. Divide remaining cheese into the wells and put a pat of
butter on top. Chill overnight. Heat at 375 degrees until heated
through. Top with sour cream, bacon, and chives and serve with a nice
green salad and a crusty bread.

From AOL. Christie Aspegren, September 93 Round Robin.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:19:21, 30 Dec 2021
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Dale Shipp wrote to Dave Drum <=-

OTOH whole pork loins are U$2.49/lb but are often on sale for <99c/lb.

Something I have mused on before is that when we went to BJs, they
usually sold whole boneless pork loins for quite a bit less than the
ribs that used to be attached to a full loin. Go figure?

It's down to marketing and marketroids. Ribs are "popular" and pushed.
Which leaves a lot of tenderloins behind. In my area "St. Louis Style"
ribs are a big thing. And rib tips which are cut off the rack to make
"St. Louis Style" ribs are cheap. I quite like rib tips ... for the
price and the cartilage. In that I'm like our departed former guy. Bv)=

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

Title: Slow Cooker Pork Rib Tips
Categories: Pork, Sauces, Rubs
Yield: 4 Servings

MMMMM----------------------------RUB---------------------------------
2 tb Brown sugar
1 tb Chilli spice mix
1 ts (ea) salt, pepper, garlic
- powder & onion powder

MMMMM----------------------------RIBS---------------------------------
1 lb Pork rip tips
18 oz Bottle BBQ sauce; divided
1 tb Liquid smoke flavoring *

Mix brown sugar, chilli spice, salt, pepper, garlic
powder, and onion powder in a small bowl. Rub each rib
with dry rub mixture until thoroughly coated. Let rest
for 10 minutes (or longer).

Mix BBQ sauce and liquid smoke * until well combined.

Place ribs in the slow cooker and pour BBQ sauce mix evenly
over ribs.

Cook on Low until ribs are tender, 4 to 6 hours.

Set an oven rack about 6" from the heat source and
light the oven's broiler.

Remove ribs from the slow cooker and baste w/remaining
BBQ sauce.

Broil ribs in the preheated oven for 3 to 5 minutes on
each side.

COOK'S NOTE: Instead of broiling the rib tips, you can
also throw them on the hot grill.

UDD NOTE: Approach the "liquid smoke" with extreme
care. It's awf'ly easy to overload. I'm more likely
to use dry hickory smoke flavouring in the rub. Or
use Weber/McCormick's/Steven Raichlen pre-made rub
with the "smoke" already loaded in.

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

Uncle Dirty Dave's Kitchen

MMMMM

... American tea is every bit as good as British coffee, unfortunately.
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