Subj : Re: Ribs
To   : Jim Weller
From : Dale Shipp
Date : Thu Aug 04 2022 01:19:04

 -=> On 08-03-22  21:00,  Jim Weller <=-
 -=> spoke to Dale Shipp about Ribs <=-

 JW> All the rib cuts are expensive when you consider the ratio of meat
 JW> to bone and cartilage. This week back and side ribs were both $10
 JW> per lb while boneless loin rib roasts trimmed of almost all their
 JW> fat were just $3.49.

Very true.  I can recall discussing on the disparity in price between
Saint Louis style ribs and boneless pork loins.  The loins were all meat
and some fat for dollars less per pound than the ribs with a lot of
bone.

Same sort of thing that makes chicken wings so expensive these days.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salisbury Steak with Onion Gravy
 Categories: Toh, Testing, Easy
      Yield: 2 Servings
 
     10 oz Ground beef
      1 l  Egg
      1 ea Condensed French onion soup
           Undiluted  divided
    1/3 c  Panko crumbs
    1/4 t  Salt
      1 ds Pepper
      1 tb Flour
    1/4 c  Water
    1/4 c  Catsup
      1 tb Worchester
    1/4 ts Prepared mustard
      2 c  Cooked egg noodles
 
  in large bowl mix egg,,stir in 1/3 cup of soup, bread crumbs, salt and
  pepper.  Add beef, mix gently.  Shape into two oval patties.  Brown in
  skillet over medium heat 3 to 4 minutes per side.
  
  Remove and set patties aside. Discard drippings,
  
  In skillet combine flour and water until smooth.  Add catsup,
  Worchestershire sauce, mustaed and remaining soup.   Cover and bring
  to a boil.  Cook and stir for 2 minutes.
  
  Return the patties to skillet.  Cover and simmer 15 minute or until
  patties are no longer pink.
  
  Serve patties and gravy over noodles.
  
  TOH  Ground Beef Cookbook
  
  testing  3/13/17
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:27:13, 04 Aug 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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