Subj : Local Meats was: Knuckle
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jan 29 2023 06:36:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> other charitable "feed the poor/homeless" organisations rather than it
 DD> being binned in the dumpster and then dumpster divers being prosecuted
 DD> if caught,

 SH> Good idea.

My county recently passed regulations that allow non-perishables that
are past their "use/best by" date to food banks and other charities. 
There is also a very arcane set of regulations on perishables. My local
Hy-Vee store marks pre-packaged meats down by 50% on the "sell by" date.
If they're not all sold by end of day they go to St. John's Breadline
or 8th Street Mission's soup kitchen. Expired non-perishables go to the
Coun ty food bank or St. Martin dePorres for give away.

But, next county south .... HAH! Illiois is a home rule state so the map
of what's allowed or denied is a big checkerboard.  Bv)=

 DD> My personal opinion is that giving the stuff to charity is a common
 DD> sense and beneficial rule .... which means it's probably doomed.  Bv(=

 SH> Unfortunate truth there Dave.

Sometimes people are just mean. They believe that when a person is down
that's the best time to kick him. Ron who?

 SH> ... One fifth of the people are against everything all the time.

That's am optimistic estimate, Proud Boy!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basturma (Dried Aged Beef)
 Categories: Beef, Herbs, Chilies
      Yield: 2 Pounds
 
      2 lb Beef cut of choice; filet
           - mignon or other tender cut
           Coarse salt

MMMMM-----------------------CHAIMEN SAUCE----------------------------
      3 tb Fenugreek
      3 tb Paprika powder
    1/2 tb Salt
    1/2 tb Black pepper
    1/2 tb Cumin powder
    1/2 tb Cayenne pepper
    1/2 tb Allspice powder
      3 cl Garlic; crushed
 
  Choice of beef meat, back loin or even filet mignon.
  
  A large piece of Kitchen String, place at one end and
  pull through to other end, and tie a loop at the end.
  
  Sprinkle the meat with coarse salt and place in a bowl
  for four days
  
  After the 4 days, wash off all the salt with water.
  
  Using the string hang the meat with a pan under to drain
  the water. About 1 hour.
  
  Then wrap the meat in a cheese cloth, place into a plate,
  cover with a board and place something very heavy on it.
  
  Change the cheese cloth 4 times in 2 days. (Every 12
  hours)
  
  Hang in a cool dry, preferrably windy place for 8 days
  and possibly longer until the meat is quite dry
  
  Make the Chaimen sauce a day before.
  
  To make the Chaiman, add the ground fenugeek, paprika,
  salt, black pepper, cumin powder, cayenne pepper,
  allspice and crushed garlic with enough water to
  incorporate all the ingredients well together. The
  mixture can be made several weeks ahead of time and
  the longer it stays the longer the flavors will
  marinade together.
  
  In a large flat dish, place the meat and coat the
  chaiman all over. (Wear plastic gloves For this
  process) Keep in the chaiman for 8 to 10 days.
  
  Hang once again for 7 to 10 days or until is pretty
  dry.
  
  Place in a plastic bag or container and best kept in
  a cool place.
  
  Serve very thinly sliced.
  
  Traditionally Basturma is eaten just like this, without
  cooking, but can be cooked with eggs, make sandwiches.
  It is served as an Appetizer at parties and events.
  
  From: http://howtoexpo.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... What, it's Monday again? Didn't we have that *last* week?
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