Subj : Re: Canned hash To : Shawn Highfield From : Dave Drum Date : Wed Aug 14 2024 10:18:00 -=> 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 SH> canned 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 DD> gladly 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 SH> you 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 birds’ 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 --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .