Subj : Brisket
To   : Dale Shipp
From : Ruth Haffly
Date : Sat Sep 24 2022 13:20:26

Hi Dale,


 RH> Can't beat a deal like that.

 DS> Not the best deal we've ever gotten.  Our local Giant had a policy
 DS> that if the register price was higher than the marked sale price in
 DS> the bin, then the item was free.  We bought a ham.  I don't recall the
 DS> exact
 DS> price or the bin sale price but there was a significant difference.
 DS> We spoke to the manager and got our ham for free.  She also sent a

That is a super deal! Aldi has, on things returned, given us our money
back and told us to get a replacement of the item at no cost. We've not
tried it with anything like meat so don't know if it's the same deal, no
matter what the item is.


 DS> worker
 DS> back to remove that sale price marker which was really for a previous
 DS> week.

OOPS! Somebody goofed there. Lately, when Steve has had to go back to
check a price, he's taken a picture of it on his phone for proof to the
cashier. Never been questioned but always good to have the evidence
you're telling the truth.


 RH> Steve trimmed a good bit of fat off of
 RH> this brisket, then rendered the fat. Got a quart jar of unrefined beef
 RH> tallow to use in cooking.

 DS> We never used beef tallow in our cooking.  Actually, we rarely used
 DS> any sort of fat.  I was tempted to cut out that middle vein of fat,

We'll use fat for some things, usually bacon fat or butter tho. Hmm,
wonder how tallow would work in a pie crust for some sort of pot
pie........

S> but
 DS> never did -- just let it drip into the water pan.

I'm not sure if Steve trims that vein or not but he had quite a pile of
it the other day. (G)

 RH> Something to think about for the pound and half or so of pork cubes
 RH> I've got in the freezer. Other option I'm debating is chili verde;
 RH> either one will have to wait a few more weeks tho.

 DS> Here is a recipe that we used and liked.  This was after several
 DS> attempts, and some comments from others on the echo about previous
 DS> recipes we tried and posted.

 DS> We thickened with corn flour.  You could substitute or not thicken at
 DS> all, your choice.


 DS>       Title: Chile Verde (testing)
 DS>  Categories: Chilies, Stews, Pork
 DS>       Yield: 6 Servings

 DS>       4 lb Pork butt; trimmed,
 DS>            - in 1 inch cubes
 DS>            (3+ lbs meat and bones)
 DS>       1 ts Salt
 DS>       1 ts Ground black pepper
 DS>     1/2 lb Yellow onions
 DS>       4 oz Anaheim chile;
 DS>            - cut in 1" dice
 DS>       4 oz Poblanos chile;
 DS>            - cut in 1" dice
 DS>       4 oz Serrento
                      *  No T in this pepper

 DS>       1    Jalepeno
 DS>       1 lb Tomatillos; peeled, chopped
 DS>       2 cl Garlic; peeled, sliced
 DS>   1 1/2 tb Dried oregano
 DS>       4 ts Ground cumin; more to taste
 DS>       2 tb Coriander seeds; crushed,
 DS>       1    Bay leaves
 DS>       3 ts Thyme

OK, looks like something I can riff on. I've got several varieties of
peppers in the freezer, only a pound and a half of pork. I think I've
just got to pick up some tomatillos; everything else is either in the
pantry, freezer or spice cabinet.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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