Serene Vannoy wrote:
> The Mom Food Project for the week was going to be her ham with pineapple
> gravy, so I went to Safeway, where I usually go when I want to buy a lot
> of meat. No hams. None. Well, a glazed spiral cut one (one!), and some
> ham steaks, and some turkey ham, but um, no.
>
> Went to the Berkeley Bowl, my local grocery with the great meat
> department. No hams. Some ham steaks, but otherwise nothing.
>
> No hams! Is it just not the right time of year? the last time I bought a
> ham, it was for a holiday, so it was easy to find. Is it hard to find
> the rest of the year?
>
> (We're going to end up having pork enchiladas instead. I found a bone-in
> pork butt for $4.50 a pound, and I'm pressure-cooking it now -- half of
> it will go in the enchiladas, and half will be for sandwiches later in
> the week.)
>
> ObRFC: I'll be using this enchilada sauce recipe, posted by Becca in
> 2002, but with pork stock instead of chicken:
>
> Enchilada Sauce
>
> 12 New Mexico dried chiles
> 1/2 onion, quartered
> 4 cloves garlic
> 1 qt boiling chicken broth
> 1-2 tblsp Masa Harina
> salt to taste
>
> Remove stems and seeds from chiles and rinse. Combine chiles, onion,
> garlic and boiling chicken broth in a blender and allow to sit for 10
> minutes. Puree until smooth. To thicken, and add flavor, I will us a
> tablespoon or two of Masa Harina, then salt to taste.
>
> Instead of using a food processor or blender, you can bring the
> chicken stock to a boil, add the chiles, onion and garlic, then use the
> hand held immersion blender in the pot.

To heck with ham. Your enchiladas sound wonderful, but I always put
onions in the enchiladas, but not the enchilada *sauce*.

Funny that pork "butts" are actually a shoulder cut. They're very
popular here in St. Louis, and they get really cheap, like $1.19/#.
>
> Serene

--Bryan, who's all for making corn into ethanol, as long as it's for
drinking not cars, but would rather see corn flour or cornmeal.