Quoting Sean Dennis to Jim Weller <=-

Yeah the bacon will be on sale in two weeks when your cheap eggs are
all used up!

Isn't that usually how it is anyway? :D

Yeah, but a good shopper can keep up with their little games and a
good cook knows how to make tasty substitutes when they lack
an ingredient.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Extra-Brown Browned Butter
Categories: Sauces, Info
Servings: 1

1/4 lb butter, cut into large
cubes
3 TB whole milk
1/2 ts fine sea salt

Browning butter comes from letting the remaining traces of milk, an
inevitable remnant from the process of making butter from cream,
slowly caramelize into speckles of browned bits. To make it
relentlessly nuttier (and salty good) simply add milk.

Combine salted butter, whole milk and sea salt in a small non-stick
pot (important, okay?). Cook over medium to medium-low heat,
stirring frequently if not constantly, until the liquid has all
evaporated, and the butter starts to get foamy on the surface. Push
aside the foam with a wooden spoon to check on the milk solids, and
continue to cook until they turn gorgeously browned. Pour into a
bowl immediately to stop further cooking. The whole process should
take about 9 to 10 minutes.

Mandy Lee, Taiwan-born, Vancouver & NYC-raised, then Beijing and now
Hong Kong

From: Http://Ladyandpups.Com

MMMMM-------------------------------------------------

Cheers

Jim


... A good breakfast is no substitute for a large dinner.

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Hi Jim,

Yeah, but a good shopper can keep up with their little games and a
good cook knows how to make tasty substitutes when they lack
an ingredient.

My mom taught me how to shop. I don't shop at one place normally: I shop at ALDI for bare basics, another regional grocery chain or two for the nicer items, and Publix for the odd-off stuff. All of these places are within a mile
or two of each other in Greeneville.

As for substitutions, it's one I make for bacon when the decent bacon here is $5 or more a pound.

No recipe tonight as I am just doing a quick check of mail on the BBS before bed.

Later,
Sean

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JIM WELLER wrote to SEAN DENNIS <=-

Yeah the bacon will be on sale in two weeks when your cheap eggs are
all used up!

Isn't that usually how it is anyway? :D

Yeah, but a good shopper can keep up with their little games and a
good cook knows how to make tasty substitutes when they lack
an ingredient.

I have a local butcher who *always* has tasty sausage (breakfast/Italian/ chorizo/etc.) @ <U$3/lb. He also sells pork burgers (patties) at that
price.

One of the local restaurants (Hamburger Dan's Sunrise Cafe) ran an
experiment a few years ago offering a choice between beef and pork for
your burger. It's now a regular menu item. Bv)=

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

Title: Dirty Dave's Pork-U-Swine Sandwiches
Categories: Pork, Chilies, Breads, Sandwiches
Yield: 8 Servings

2 tb Water
2 ts Hot pepper sauce
1 1/2 lb Ground pork
1/2 lb Bulk hot Italian sausage
8 Sandwich buns
8 Lettuce leaves
8 sl Onion

In large bowl, combine water and pepper sauce; blend well.
Add pork and sausage, mix gently.

Shape into 8 patties. Place on grill or in pan. Cook until
desired doneness, turning once.

Serve on buns with lettuce leaves and any desired additions.

Serves 4 hungry diners - 8 sandwiches

An Uncle Dirty Dave Special

Uncle Dirty Dave's Kitchen

MMMMM

... Pigs can turn vegetables into bacon. What's your superpower?

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Sean Dennis wrote to Jim Weller <=-

Yeah, but a good shopper can keep up with their little games and a
good cook knows how to make tasty substitutes when they lack
an ingredient.

My mom taught me how to shop. I don't shop at one place normally: I
shop at ALDI for bare basics, another regional grocery chain or two
for the nicer items, and Publix for the odd-off stuff. All of these places are within a mile or two of each other in Greeneville.

I taught myself that very system through being careful with my money.
ALDI is in the mix, certainly. And so is Sav-A-Lot and Ruler Foods
(Kroger's semi-warehouse effort). And, of course, experience has taught
me which is best for which items. I also have a Gordon Food Service
store (restaurant/catering supply), two local slaughter house/butcher
places, a seafood store, etc. As well as niiiiiiiiiice regional chains.

I take the weekly adverts and plan my route. I often find good bacon at
GFS for $3/lb in 3 lb packages. Every so often I have a bacon day where
I cook the bacon and store it in containers for future reference. It's
quite handy to be able to add a strip or two of bacon to an otherwise uninteresting sandwich or other item without huge effort.

As for substitutions, it's one I make for bacon when the decent bacon
here is $5 or more a pound.

See tagline

No recipe tonight as I am just doing a quick check of mail on the BBS before bed.

Add this one to your stock ............

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

Title: Oven Bacon
Categories: Five, Pork
Yield: 1 recipe

1 lb Thick-cut bacon *

MMMMM------------------------EQUIPMENT-------------------------------
Large rimmed baking sheet
Aluminum foil
Baking rack (Opt: Cooking
- the bacon on a rack makes
- the bacon crisper, & lets
- the grease drip off the
- bacon as it cooks. **

Set your oven @ 400°F/205°C.

You won't be broiling the bacon, so put your oven rack
in the middle of your oven to distribute the heat
evenly. Note: You can also start with a cold oven and
let the bacon cook as the oven warms.

Line a large baking sheet with aluminum foil. Make sure
the foil extends up the sides of the pan so it captures
all the bacon grease and clean-up is easier.

Arrange bacon strips directly on the foil. It's okay if
the bacon overlaps slightly, because it will shrink
slightly as it bakes. OR place the bacon on a rack.
Place the baking pan in the oven.

Cook bacon for 10 to 20 minutes, depending on how chewy
or crispy you like your bacon.

Transfer cooked bacon to a paper towel-lined platter.
The extra grease will be absorbed by the paper towels,
and the bacon will crisp up a bit as it cools. You can
then transfer it to a clean plate to serve.

By Vanessa Greaves

* This works with thin-sliced bacon as well but the
timing is different - UDD

** If you go the rack route, you should still line your
baking pan with foil to make clean-up easy. Save the
tasty bacon fat for cooking all manner of other stuff.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


... Bacon has no substitute.

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Quoting Dave Drum to Jim Weller <=-

a good cook knows how to make tasty substitutes when they lack
an ingredient.

These days adding bacon to burgers and sandwiches and also wrapping
all sorts of things with it has become a popular fad. Consequently
it has become much more expensive than the rest of the pig,
especially when considering the meat to fat ratio. (Most of us here
value bacon fat but the majority of the population discards it.)

Here, bad bacon is $4/lb, a lot of brand names are at $5.50 and
some super premium ones are as high as $8.

I have a local butcher who *always* has tasty sausage
(breakfast/Italian/ chorizo/etc.) @ <U$3/lb.

I was thinking of thinly sliced fried ham or smoked shoulder as the
bacon substitute.

I can get good sausage occasionally for $4 CDN so basically the same as
you. Brand names cost more but are no better.

He also sells pork burgers (patties) at that price.

I often buy unseasoned ground pork in bulk for meatballs, burgers
and meatloaf. again, $4 per lb.

Right now pork is especially cheap compared to fish, chicken or beef
thanks to the fallout from trade politics. North America has a glut
it can't export. But that could end soon given the African swine
fever outbreak in China which is facing short supply and climbing
prices. So Chinese counter tariffs are being cancelled. (I filled
my freezer last week.)

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Cabbage & Smoked Sausage Stuffed Pig Stomach
Categories: Offal, Pork, Sausages
Servings: 18

3 lb red potatoes, cut into
1/2 -inch cubes
3 lb pork loin, cut into 1/2-inch
cubes
3 lb smoked sausage, such as
kielbasa, cut into 1/2-inch
slices
1 head green cabbage, outer
leaves trimmed and cut into
1/2 -inch cubes
Salt and freshly ground
black pepper
3 pig stomachs

Preheat the oven to 325 degrees F. In a large bowl, stir together
the potatoes, pork loin, sausage and cabbage until thoroughly
combined. Sprinkle the mixture with salt and pepper. Using your
hands, carefully stuff each pig stomach with the mixture until
stretched out about three times the original size. Be careful not to
tear the stomachs. With the needle and thread, sew closed both ends
of the stomach tightly. If there are any tears or holes, sew those
closed as well.

Place the stuffed stomachs into a large roasting pan. Add water to
the pan to come about one-third up the side of the stomachs. Cover
tightly with aluminum foil. Bake until a paring knife inserted comes
out easily, 4 hours to 4 hours 30 minutes.

Cook's Note: If pig stomach is not readily available simply place
the filling into a 3-quart casserole dish, cover tightly with foil,
and bake at 325 degrees F until a paring knife inserted comes out
easily, 3 hours to 3 hours 30 minutes.

Recipe courtesy of Bonnie Boyer, Nazareth, Penn.

From: Www.Cookingchanneltv.Com

MMMMM-------------------------------------------------

Cheers

Jim

... A fundamental principle: Foods cooked in pork fat taste really good.

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Quoting Sean Dennis to Jim Weller <=-

I don't shop at one place normally

I have three supermarkets to choose from: the Co-Op and 2 Loblaws
stores. The downtown one is smaller with less selection but is very
handy to my office for take-out lunches and snacks. The deli counter
does pretty good fried chicken. The suburban one has more variety,
more ethnic foods and an in house bakery. I used to read fliers and
shop both Loblaws and the Co-op for specials but these days I find
I'm further ahead to just stick with Loblaws, use their loyalty card
and get their on-line only specials which are generally 20% off on
selected items. Last week I loaded up on all things pork as it was
off 20% and it may be the last time for a long tim3 for that for the
reasons I wentioned in my post to Dave.

shop at ALDI for bare basics, another regional grocery chain or
two for the nicer items, and Publix for the odd-off stuff. All
of these places are within a mile or two of each other

That's fine if they're close together but if there's too much time
and driving involved to get a so-called bargain it's not worth the
effort.

As for substitutions, it's one I make for bacon when the decent
bacon here is $5 or more a pound.

Thinly sliced fried smoked pork shoulder is very nice and half the
price. Plus the rind makes cracklin's and the bone makes soup.


MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Leberkaese (Also Called Fleischkaese, German Meatloaf)
Categories: German, Groundmeat, Pork, Beef, Veal
Servings: 4

1.5 lb meat mix
For this project I used;
1/2 lb ground pork
1/2 lb ground beef
1/2 lb ground veal
4 oz shaved ice, about 1 cup
SEASONINGS:
1 ts salt
1/2 ts "Pink Curing Salt"
1/2 ts white pepper
1/2 ts mace or nutmeg
1/2 ts ground coriander
1/2 ts paprika
1 ts marjoram
1 ts fresh grated ginger or
1/2 ts powdered ginger
1/4 ts cardamom
1/2 ts grated lemon zest
1/2 md onion chopped
2 cloves garlic

You can substitute 1/4 lb. bacon or pork fat for some of the veal.

Pre-heat oven to 350 degrees

Mix the dry spices, salt and pepper in a bowl. Put ice cubes in a
food processor and grind fine, reserve 1 cup and keep in freezer
till ready to use. Place half of the meat, spice mix and ice in the
food processor and grind till very smooth. This takes about 2 to 3
minutes. Place in a bowl and grind the other half. Add back the
first half and add the onion, garlic, lemon and ginger and blend
till smooth. Spray a loaf pan with non stick spray or grease it. Add
the mix and bake for 60 to 90 minutes, till 165 degrees. It will be
very firm and will have pulled away from the sides of the loaf pan.

Cool slightly and remove from pan. Serve a finger thick slices, with
fried potatoes or potato salad, spicy German mustard, and rye bread
or pretzel. You can also serve a nice thick slice on a brotchen or a
good bread roll.

For breakfast fry up a slice and serve it on toast with a sunny side
up egg and fried onions.

From: Https://Kitchenproject.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Swapping turkey bacon for real bacon should be a federal offense.

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JIM WELLER wrote to DAVE DRUM <=-

a good cook knows how to make tasty substitutes when they lack
an ingredient.

These days adding bacon to burgers and sandwiches and also wrapping
all sorts of things with it has become a popular fad. Consequently

It has *always* been popular with me.

it has become much more expensive than the rest of the pig,
especially when considering the meat to fat ratio. (Most of us here
value bacon fat but the majority of the population discards it.)

Most of the rest of the world's people have grown up in a "disposable"
economy where thrift and repurposing were never factors.

Here, bad bacon is $4/lb, a lot of brand names are at $5.50 and
some super premium ones are as high as $8.

Well, yeah. You're at the farthest end of a loooooong supply chain. I,
on the other hand, am 40 miles from a major pork processor and within
a mile or two of two excellent local slaughterhouse/butcher shops.

I have a local butcher who *always* has tasty sausage
(breakfast/Italian/ chorizo/etc.) @ <U$3/lb.

I was thinking of thinly sliced fried ham or smoked shoulder as the
bacon substitute.

Never really cared for fried ham. It always seemed either too bland or
overly salty - depending on the cure.

I can get good sausage occasionally for $4 CDN so basically the
same as you. Brand names cost more but are no better.

And in many cases nowhere near as good. Brand names, in trying to be
"all things to all people", are very often lowest common denominator.

He also sells pork burgers (patties) at that price.

I often buy unseasoned ground pork in bulk for meatballs, burgers
and meatloaf. again, $4 per lb.

I use Humphrey's or Hy-Vee Italian sausage for my meatballs. Straight
ground pork goes into chile verde, pork burgers, and the like. I don't
do meatloaf.

Right now pork is especially cheap compared to fish, chicken or beef thanks to the fallout from trade politics. North America has a glut
it can't export. But that could end soon given the African swine
fever outbreak in China which is facing short supply and climbing
prices. So Chinese counter tariffs are being cancelled. (I filled
my freezer last week.)

Interesting - since Smithfield (a MAJOR pork packer) is owned by Chinese interests. Global tit-for-tat politics makes my head ache and my butt
tired. 2020 can't come fast enough for me.

(Two recipes)

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

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions, cheese
and egg. Mix thoroughly. Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350°F/175°C for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

Serves 6 with pasta and red gravy

Also makes scrumptious meatball subs using 6 inch (15cm)
"hoagie" rolls w/marinara and some mozzarella cheese.

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

2 lb Bulk Italian sausage; mild
- or hot, your choice
+=OR=+
1 lb Bulk Italian Sausage
+=AND=+
1 lb Ground chuck-grade beef
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen. Use your
food processor to get the texture you want. For this
recipe a medium grind seems to work best.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

Uncle Dirty Dave's Kitchen

MMMMM

... "Who included me among the ranks of the human race?" -- Joseph Brodsky

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JIM WELLER wrote to SEAN DENNIS <=-

That's fine if they're close together but if there's too much time
and driving involved to get a so-called bargain it's not worth the
effort.

Relatively speaking they're all close to each other. Aldi and Walmart are across the street from each other, Ingles and Food City are next door to
each other, and Publix is next to Lowe's (the home improvement chain). All
are on the north side of the east-west highway so when I come into town going east to west, if I plan it right, I can just go down the road in a line and then turn around when I'm done.

Thinly sliced fried smoked pork shoulder is very nice and half the
price. Plus the rind makes cracklin's and the bone makes soup.

I will definitely have to remember that.

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

Title: Pueblo Barbecued Pork Roast
Categories: Game, Bbq, Ceideburg, Pork, Chilies
Yield: 6 Servings

Stephen Ceideburg
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,
-crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered,
-seeded
1 1/4 c Water
2/3 c Cider vinegar
1/3 Cto 1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican
-red chile, crushed
2 ts Salt
1 oz Square unsweetened
-chocolate, grated
4 lb To 5 lb pork rib roast

From "American Game Cooking," by John Ask and Sid Goldstein.

Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick.

Preheat oven to 350 degrees F.

Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 hours, basting occasionally with sauce
and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion.

PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g
carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg
sodium, 1 g fiber.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Posted by Stephen Ceideburg

MMMMM

Later,
Sean

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