-=> Shawn Highfield wrote to Dave Drum <=-
DD> ground chuck (85/15) I used to see on offer at Humphrey's for
DD> U$1.49/lb is on "special" this week @ U$3.49/lb in 5# bag.
SH> insane isn't it? Andrea was telling me about her gum. She noticed
SH> yesterday there were now only 7 peices not 8 and they are all
SH> smaller for the same price.
With the meat you get full measure on the weight. What Andrea is seeing
is "shrink-flation". Smaller package for the same old price. It's really
bad in coffee. I used to buy 3 pound cans of ground coffee. It's gotten
so bad that the standard container has less than 2 pounds and for more
money. Just looked and their "big" container is only 26.7 oz. And the
small (used to be 16 oz) container is nlt 11 oz. FEH!
DD> My usual steak purchase ever since I discovered its existence is a
DD> chuck- eye steak. Ohhhhh yeahhhhhh.
SH> I'm lucky that Andrea isn't picky, any beef that's onsale is good for
SH> her. With the exception of organ meat which I love and she doesn't.
SH> She will eat chopped liver if I make it with Chicken livers though so I
SH> do that. Works out in my favour anyway as they are cheaper. LOL
I likes chicken livers. I'll sometimes stop at Humphrey's and pick up
8 ounces of "ready to eat" livers and a pit container of canteloupe
pieces. Makes a nice lunch.
But I likes me liver & onions, too. 'Specially when it's got bacon in
the mix.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings
2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk *
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme
Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. *
Fry bacon and onions in the oil and set aside. Dredge
liver through the flour, salt and pepper mix. Fry liver
in a heavy skillet until slightly pink in the middle
(medium). Remove liver and set aside.
Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.
Serve.
* I often omit this step - especially if using calve's
or yearling's liver.
From: http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Better a cruel truth than a comfortable delusion." -- Edward Abbey
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