On 09-20-22 15:23, Ruth Haffly <=-
spoke to Shawn Highfield about Prices <=-
Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.
Dale Shipp wrote to Ruth Haffly <=-
Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.
It used to be that the Giant stores in Columbia area would have a
summer sale on brisket. Full brisket price was under $3.00 per pound.
We took advantage of that more than once. Then one one day near the
end of the posted sale, almost all of the Giant stores said they were
out of them. We went to one store asking for the sale price on brisket
and showed him the advertisement. He went back into the depths of the meat market and came out with a brisket that he marked at $2.79 for us.
It was a lot smaller than the full briskets we had gotten before. We then realized that it was the flat part only which were marked at $9 or more in the stores. We did not have that end part which has a fat part
of two inches in the middle. That was a pretty good deal. Plus it was good eating as well.
Quoting Dave Drum to Dale Shipp <=-
Rosh Hashanah ... abundance of brisket in the markets even
though brisket os not a traditional part of the celebrations of
the Jewish new year.
JIM WELLER wrote to DAVE DRUM <=-
Quoting Dave Drum to Dale Shipp <=-
Rosh Hashanah ... abundance of brisket in the markets even
though brisket os not a traditional part of the celebrations of
the Jewish new year.
I beg to differ. Just as we Gentiles tend to have turkey and ham
for our holiday meals, Jewish people also like to have a large cut of
meat as the centrepeiece of a celebration feast. Back in Ottawa
where I had a lot of Jewish schoolmates, friends and acquaintances,
the big two were whole braised brisket and large roasted chicken.
Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.
It used to be that the Giant stores in Columbia area would have a
summer sale on brisket. Full brisket price was under $3.00 per pound.
We took advantage of that more than once. Then one one day near the
end of the posted sale, almost all of the Giant stores said they were
out of them. We went to one store asking for the sale price on brisket
and showed him the advertisement. He went back into the depths of the meat market and came out with a brisket that he marked at $2.79 for
us. It was a lot
smaller than the full briskets we had gotten before. We then realized that it was the flat part only which were marked at $9 or more in the stores. We did not have that end part which has a fat part of two
inches in the middle. That was a pretty good deal. Plus it was good eating as well.
Title: Pork Porkolt
Categories: Pork, Stew, Hungarian
Yield: 4 servings
3 tb Fat or oil
1 md Onion, chopped
4 Cloves garlic, chopped
1 lg Bell pepper (green or red,
-no matter), chopped
1 lb Pork, cubed (shoulder is
-good )
3 tb Good Hungarian paprika
1 ts Salt
-black pepper to taste
1 c Stewed tomatoes, with liquid
-OR
1 1/2 c Chopped fresh tomatoes
On 09-22-22 11:57, Ruth Haffly <=-
spoke to Dale Shipp about Brisket <=-
Can't beat a deal like that.
Steve trimmed a good bit of fat off of
this brisket, then rendered the fat. Got a quart jar of unrefined beef tallow to use in cooking.
Something to think about for the pound and half or so of pork cibes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.
Quoting Dave Drum to Jim Weller <=-
Rosh Hashanah ... brisket ... not a traditional part
Jewish people also like to have a large cut of
meat as the centerpiece of a celebration feast. Back in Ottawa
the big two were whole braised brisket and large roasted chicken.
Very true for *some* holidays. But I consulted with both Rabbi
Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.
Rosh Hashanah is as I stated.
Quoting Ruth Haffly to Dale Shipp <=-
Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.
Can't beat a deal like that.
Not the best deal we've ever gotten. Our local Giant had a policy
that if the register price was higher than the marked sale price in
the bin, then the item was free. We bought a ham. I don't recall the exact
price or the bin sale price but there was a significant difference.
We spoke to the manager and got our ham for free. She also sent a
worker
back to remove that sale price marker which was really for a previous week.
Steve trimmed a good bit of fat off of
this brisket, then rendered the fat. Got a quart jar of unrefined beef tallow to use in cooking.
We never used beef tallow in our cooking. Actually, we rarely used
any sort of fat. I was tempted to cut out that middle vein of fat,
but
never did -- just let it drip into the water pan.
Something to think about for the pound and half or so of pork cubes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.
Here is a recipe that we used and liked. This was after several
attempts, and some comments from others on the echo about previous
recipes we tried and posted.
We thickened with corn flour. You could substitute or not thicken at
all, your choice.
Title: Chile Verde (testing)* No T in this pepper
Categories: Chilies, Stews, Pork
Yield: 6 Servings
4 lb Pork butt; trimmed,
- in 1 inch cubes
(3+ lbs meat and bones)
1 ts Salt
1 ts Ground black pepper
1/2 lb Yellow onions
4 oz Anaheim chile;
- cut in 1" dice
4 oz Poblanos chile;
- cut in 1" dice
4 oz Serrento
1 Jalepeno
1 lb Tomatillos; peeled, chopped
2 cl Garlic; peeled, sliced
1 1/2 tb Dried oregano
4 ts Ground cumin; more to taste
2 tb Coriander seeds; crushed,
1 Bay leaves
3 ts Thyme
JIM WELLER wrote to DAVE DRUM <=-
Rosh Hashanah ... brisket ... not a traditional part
Jewish people also like to have a large cut of
meat as the centerpiece of a celebration feast. Back in Ottawa
the big two were whole braised brisket and large roasted chicken.
Very true for *some* holidays. But I consulted with both Rabbi
Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.
My experience is based on personal connections to people. It may
well be that our respective cities have a Jewish population with
differing origins and customs. Most of Ottawa's Jews have
Lithuanian, Polish and Russian backgrounds. Marx sounds German.
Rosh Hashanah is as I stated.
I agree with the part about the apples, carrots, honey and other
sweet things playing a part.
Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.
I love cooking with tallow and lard but it's hard getting meat
that's not overly trimmed these day, thanks to modern trends in
diets.
Title: Collard Greens the New Way
Categories: Vegetables, Chilies
Yield: 10 Servings
Ruth Haffly wrote to JIM WELLER <=-
Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.
I love cooking with tallow and lard but it's hard getting meat
that's not overly trimmed these day, thanks to modern trends in
diets.
I've trimmed a lot of meat in my lifetime, but not as much as this
brisket had. IIRC, Steve said that it weighed 14. something pounds
before trimming, don't know what the post trim weight was. I've used
lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.
wonder how tallow would work in a pie crust for some sort of pot pie........
lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.
Tallow is rendered beef fat, also known as suet. Tallow is in the same
family as pork lard and schmaltz, also known as chicken fat. These old-fashioned fats your thrifty Grandma cooked with are trendy again,
as chefs and home cooks rediscover the flavor those animal fats bring
to
various dishes, even bread. "It's similar to butter, soft when it's
room temperature and solid when chilled," Chef Nick Novello says.
Ruth Haffly wrote to Dave Drum <=-
lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.
Tallow is rendered beef fat, also known as suet. Tallow is in the same
Suet is the fat from around the kidneys. I found that fact out years
ago (pre internet) when I made some green tomato mincemeat from a
recipe Steve's mom gave me. Tried all over Sierra Vista, AZ to find
some; even the butchers in some of the grocery stores had no idea what
I asking about. I finally settled for using some tallow. IIRC, the
recipe didn't call for a lot of suet so the tallow was an acceptable substitute.
family as pork lard and schmaltz, also known as chicken fat. These old-fashioned fats your thrifty Grandma cooked with are trendy again,
I don't know what my grandmothers used. My paternal grandmother passed away before my parents got married so no way to ask her. My maternal grandmother had the first of a series of strokes (over 7 years) when I
was in my early teens, before I got into cooking (other than for the family). Never did ask her before she was not able to answer my
question.
as chefs and home cooks rediscover the flavor those animal fats bring
to various dishes, even bread. "It's similar to butter, soft when
it's room temperature and solid when chilled," Chef Nick Novello says.
I've used bacon fat and lard, even refined our own one year when we
bought a pig & had it cut up. OTOH, I've not really worked with beef
fat (tallow) so it will be interesting to try.
wonder how tallow would work in a pie crust for some sort of pot pie........
It's going to be great for a beef pot pie or a steak and kidney pie.
Also perfect for the pastry for Cornish pasties. But I would stick
to butter for fruited and custard dessert pies.
It'll also be lovely for making roux for gravy, chili con carne when
using very lean ground beef, Chinese style beef fried rice and
sauteeing steaks, potatoes, onions and many other vegetables.
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