-=> Shawn Highfield wrote to Dave Drum <=-
DD> I *always* check the clearance/markdown display when I go down the
DD> store. I've gotten some tremenjous bargains that way.
SH> Yes I do as well, We also have these discount stores where they sell
SH> lots of expired foods dirt cheap. I've got some great deals there and
SH> as you know expire dates don't mean a thing (especially when getting canned
SH> stuff)
Those aren't actual "expiration" dates on the canned goods. They're "best by"
dates. And they're arbitrary as well as very cautious. Meat, on the other
paw .... There used to was a Kroger stupormarkup a few blocks from my home
at the time. I made a practice of going there after 19:00 when the "meat-bot" in
his little lab coat and white hard-hat came out of the cooler area and deposited
all of "Last Day of Sale" for that day in the markdown bins. I
always had a freezer full of steaks and roasts and chops bought at 50% or
more markdown.
And it always (well. nearly always) seemed to be the expensive cuts. Folks would
buy the less pricey stuff before it expired.
DD> All three are experienced moochers and two are chile-heads. All will gladly
DD> pre-wash and food container they can access. Bv)=
SH> Laugh. Ask them to do a better job so you can just put it right back
SH> in the cupboard. My sister in law Princess is proud of the fact the
SH> dish is spotless when she's done with it. LOL
Oh, Izzy (Isobel) gets them pretty spotless, But I still plunge them into
hot, soapy water for form's sake. Plus I don't kow what else they've been
scavenging. Bv)=
DD> I knew a Hungarian guitar picker named Gabor Szabo. My friend Laszlo
DD> Acs brought him to one of our monthly confuser get-togethers. Turns
DD> was a well-known picker with several records on the shelves.
SH> Very cool. We call him Gabe because years ago a manager we both had
SH> said about his normal nick name of "Gub", "That's stupid, we're calling you
SH> Gabe" and it's stuck for too many years for me to count. :)
When I met him he was an old dude, Seems he followed the Django Reinhardt
"Gypsy" guitar school/genre of music. Along w/ jazz and pop. He snuffed it
in the mid-1980s.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Galletto alla Povera Zingara (Poor Gypsy's Chicken)
Categories: Game, Marinades, Herbs, Mushrooms, Chilies
Yield: 6 Servings
3 (1 lb ea) pigeons
MMMMM--------------------------MARINADE-------------------------------
3 tb Olive oil
3 tb Lemon juice
1 1/2 ts Pepper; fresh ground
1 1/2 ts Dried rosemary; crumbled
3/4 ts Salt
Hot pepper sauce
MMMMM---------------------------SPREAD--------------------------------
12 oz Fresh mushrooms; cleaned
3 tb Unsalted butter
Salt & fresh ground pepper
3 tb Dijon mustard
1/2 ts Hot pepper sauce
3 tb Tomato ketchup
1/4 c Lemon juice
1 ts Fresh ground pepper
Cut off and discard wing tips from the birds. Remove the
giblets and reserve. Cut the birds in two along the breast
bone. Open the hen, dry the cavity with paper towels, and
pound the bird flat with a meat mallet.
Prepare the marinade by mixing well the olive oil, lemon
juice, pepper, rosemary, salt and hot pepper sauce. Place
the pigeon on a plate and baste it with the marinade,
turning it over and over.
Preheat the broiler for 10 minutes.
Chop the mushrooms coarsely. Clean and chop the birdsΓÇÖ
giblets. Melt the butter in a saute' pan and put in the
giblets, mushrooms and salt and pepper to taste. Cook for
4 minutes or until the mushrooms have released their
moisture. Let cool.
Chop or grind the giblets and mushrooms to a paste. Add
any pan juices, the mustard, hot pepper sauce, ketchup,
lemon juice, and half-teaspoon additional pepper. Taste
for salt and adjust if necessary.
Place the pigeon halves, cavity up, in the broiler pan;
broil 5-6 minutes or until well browned, brushing with the
marinade once or twice as they cook.
Turn and brown the bird's skin side, basting as you did
before. When the skin is browned, turn again, spread the
cavity with the mushroom mixture, and broil 3-4 minutes
until the spread is cooked and beginning to crisp. Turn
the skin side up, brush with remaining spread, and broil
another 3-4 minutes.
Makes 6 servings
Source: The New Romagnoli's Table by Margaret and G.
Franco Romagnoli
This is a formula originally worked out for pigeon and
squab. American Cornish hens are the perfect birds to
receive a poor gypsy's touch of herbs, mushrooms and
mustard.
From: http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... "The only way you can beat the lawyers is to die with nothing" -- Will
oger
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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