Janet Wilder wrote:
> cshenk wrote:
>> "Billy" wrote
>>
>>> "cshenk" wrote:
>>
>>>> the cheapest meat in Sasebo
>>>> Japan.
>>> How many on RFC live there? Just an East Tennessee native and our
>>> cheapest meat might be possum.
>>
>> Grin, you'd be suprised! One of the others said cheap dish used
>> lamb. Not likely to have been living in the USA. This is a global
>> community, not all are USA (or Canada) folks. Another cheap meat in
>> Japan was shrimp.
>
> I was the one who used one lamb shank. Lamb shank at that time (early
> 1980's) was cheap meat. I was living in New Jersey, which, I believe
> was still part of the US at the time <vbg>

Lamb shanks are still cheap compared to some things I can't believe the
price of chuck roast these days. $6.99/lb last week. What?!

Jill

On Thu 04 Sep 2008 04:31:15a, jmcquown told us...

> Lamb shanks are still cheap compared to some things I can't believe
> the price of chuck roast these days. $6.99/lb last week. What?!

You've really got to watch for those sales. I bought chuck roast a couple of
weeks ago for $1.97/lb.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 19hrs 4mins
*******************************************
Why bother phoning a psychic? Let them
phone you!
*******************************************

Wayne Boatwright said...

> On Thu 04 Sep 2008 04:31:15a, jmcquown told us...
>
>> Lamb shanks are still cheap compared to some things I can't believe
>> the price of chuck roast these days. $6.99/lb last week. What?!
>
> You've really got to watch for those sales. I bought chuck roast a
> couple of weeks ago for $1.97/lb.


My last gasp low budget food was always cheap-o pb&j.

Andy

"Vilco" > ha scritto nel messaggio
...
> Lynn from Fargo wrote:
>
>> How about you?
>
> When I was touring around Italy and was a student, I used to eat spam and
> salami for proteins and bread from the local bakeries for the carbs.
> Vitamins, well, some fresh fruit now and then, there's also some kind of
> fruit in-season, all year round.
> Nowadays if I had to make ends meet I'd often eat at kebab stands and fast
> foods, I don't know why but a McDnoald's cheeseburger costs about half of
> the single raw burger patties you find in supermarkets. Large scale
> economics, I guess, and maybe very few meat in theyr patties...
> --
> Vilco

You have never been as skint as many here, Vilco. Having kids to feed for
less than a dollar would wake you up!

I always wonder what is in those "hamburger" patties because they are
outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
meat.

On Thu 04 Sep 2008 05:21:54a, Giusi told us...

> "Vilco" > ha scritto nel messaggio
> ...
>> Lynn from Fargo wrote:
>>
>>> How about you?
>>
>> When I was touring around Italy and was a student, I used to eat spam
>> and salami for proteins and bread from the local bakeries for the
>> carbs. Vitamins, well, some fresh fruit now and then, there's also some
>> kind of fruit in-season, all year round.
>> Nowadays if I had to make ends meet I'd often eat at kebab stands and
>> fast foods, I don't know why but a McDnoald's cheeseburger costs about
>> half of the single raw burger patties you find in supermarkets. Large
>> scale economics, I guess, and maybe very few meat in theyr patties...
>> --
>> Vilco
>
> You have never been as skint as many here, Vilco. Having kids to feed
> for less than a dollar would wake you up!
>
> I always wonder what is in those "hamburger" patties because they are
> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
> meat.

Have you bought "hamburger" in the US lately? If you buy leaner varieties;
e.g., 90% or 93% lean, it's often around $6.95 a pound. Egad, when I was
in my 20s, I can remember buying ground meat for 39¢ a pound.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 18hrs 36mins
*******************************************
Just because I don't care doesn't
meant I don't understand.
*******************************************

Janet Wilder wrote:
> cshenk wrote:
>> "Billy" wrote
>>
>>> "cshenk" wrote:
>>
>>>> the cheapest meat in Sasebo
>>>> Japan.
>>> How many on RFC live there? Just an East Tennessee native and our
>>> cheapest meat might be possum.
>>
>> Grin, you'd be suprised! One of the others said cheap dish used
>> lamb. Not likely to have been living in the USA. This is a global
>> community, not all are USA (or Canada) folks. Another cheap meat in
>> Japan was shrimp.
>
> I was the one who used one lamb shank. Lamb shank at that time (early
> 1980's) was cheap meat. I was living in New Jersey, which, I believe was
> still part of the US at the time <vbg>
>
>
Ah yes, I also like lamb riblets--which I can't even find. Maybe
I can get them from someone at a farmer's market. I have this
Indonesian recipe...

--
Jean B.

Dave Smith wrote:
> Jean B. wrote:
>>> Squid is cheap here. I can buy a package of cleaned and frozen
>>> squids, about 16 to a pack for $3.
>>
>> I meant to say back in dino days when I was doing this, one had to
>> clean one's own squid.
>
> I could get about twice as many for the same price if I was willing to
> clean them myself.
>
Yabbut... Are we going by the initial weight?

--
Jean B.

Jean B. wrote:

Replying to Andy, I screwed up my answer and canceled...

Crackerjacks. I was just reading this morning, and was thus
reminded, that this concoction, then unnamed, appeared at The
Pan-American Exposition of 1893.

--
Jean B.

In article >, Arri London >
wrote:

> Lynn from Fargo wrote:
> >
> > The thread about the abundance of olives got me thinking about what I
> > used to eat mumble mumble years ago when I was a poor student (instead
> > of a poor retired person),
> >
> > I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> > carrots and onions fried in bacon fat or butter. If there was actual
> > bacon that was even better.
> >
> > How about you?
> > Lynn in Fargo
>
> Soup made from whatever was in the fridge.
> Rice with stir-fry made from whatever was in the fridge.
> Rice and beans, usually without any meat.
> Beans without the rice.
> Cheap pasta with cheap tinned tomatoes with some garlic and onions.
> Stews with a tiny bit of meat and lots of potatoes and vegs.
> Instant noodles with vegs and the occasional egg.
>
> Come to think of it....still cook those things anyway LOL.

Cleaning out the freezer for soup works here too. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Giusi" > wrote
> I always wonder what is in those "hamburger" patties because they are
> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
> meat.

This is why I want a meat grinder.


** Posted from http://www.teranews.com **

"Jean B." wrote
> cshenk wrote:

>>> Yeah, I'm curious about that one, too. :~)
>>
>> Depends on where you are. Squid was probably the cheapest meat in Sasebo
>> Japan.

> Ah yes. I wonder why I decided I wasn't going to cook Western food when I
> lived in Japan? But in Sasebo, perhaps you had access to a PX.

Yes, called 'commisary' for the Navy but same thing. It was not cheap even
there, but was better than out in town until you learned to shop and eat
'local style' which we did (grin).

Here's a pic of the Sasebo Commisary.

http://www.cfas.navy.mil/Gallery/Gallery_MB5.html

It's about the size of 3 larger 7-11's inside. Award winning for small
commisaries and well deserved for the wonderful service they manage in that
tiny space they have to work with. They did it by 'rotating stock' meaning
one week you could get dry pintos, another week you'd find dry limas, 3rd
week might be dry black eyed peas etc. White flour was always there but the
self rising might not be and there may not be any other types (though by the
time I left they were rotating in and out whole wheat and rye etc).

When ground beef exceeded 4.50/lb, they would bring on the '60% lean' to get
it down to 3.50/lb. Stateside would have .49/lb chicken parts and we'd have
2.79/lb same parts shipped in frozen.

Oh, and frozen Wonderbread for only 2.50 a loaf! (breadmakers were very
common there as there was very little selection, very high priced, always
pre-frozen, or local stuff and thats one thing the locals dont really do
very well)

"CC" wrote

> Around here on the Virginia coast, squid is cheap bait, (Blood worms cost
> a lot more)
> Take the squid and fish off a pier and catch some fish for dinner,, Back
> then there was
> lots of flounder, trout, spot, blue fish at times, etc, You can still do
> pretty good
> at the free pier beside the James River Bridge, (section of the old bridge
> left up
> when the new one was built.)

Hey CC! You are local to me! Check out the American Asian Grocery off
Greatneck (VB BLVD intersection, just north of VB BLVD). They have squid at
eating quality and lots of other goodies. 8 piece sushi for 2.50 and frozen
ducks for 8.80 each.

Also a TJ's is comming to town. I think it's the old furniture store just
west of that but not sure.

"Janet Wilder" wrote
> cshenk wrote:

>> Grin, you'd be suprised! One of the others said cheap dish used lamb.
>> Not likely to have been living in the USA. This is a global community,
>> not all are USA (or Canada) folks. Another cheap meat in Japan was
>> shrimp.
>
> I was the one who used one lamb shank. Lamb shank at that time (early
> 1980's) was cheap meat. I was living in New Jersey, which, I believe was
> still part of the US at the time <vbg>

LOL! Sorry, must be that area then? I never saw lamb much at all til late
80's and it was much more than beef though I tried it. Was in San Antonio
TX at that time.

'CC' here seems local to me and yes, I can get fresh squid at a good price.
Also quahogs (big clams).

"Christine Dabney" wrote

> Gotta stop at the kosher
>>market on Friday, before they close
>
> What's a kosher market? Other than that they sell kosher food....

Here, it's 'Little Israel' and up on Independance BLVD just north of
Pembroke mall. Nice little store and all sorts of great products. The meat
is good but pre-frozen and expensive (consider it the equal of organic foods
and the taste IS better when I spring for it). I'm sure there are more of
them like it in my area but that's the one I know of. Next time I go by,
need to get some Osem stock. I usually make my own but now and again I need
a little stock powder and that one works for us.

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Wed, 3 Sep 2008 15:49:21 -0400, "cshenk" > wrote:
>
>>the cheapest meat in Sasebo
>>Japan.
>
> How many on RFC live there? Just an East Tennessee native and our
> cheapest meat might be possum.

Nope

Road Kill.

Dimitri

cshenk wrote:
> "Jean B." wrote
>> cshenk wrote:
>
>>>> Yeah, I'm curious about that one, too. :~)
>>> Depends on where you are. Squid was probably the cheapest meat in Sasebo
>>> Japan.
>
>> Ah yes. I wonder why I decided I wasn't going to cook Western food when I
>> lived in Japan? But in Sasebo, perhaps you had access to a PX.
>
> Yes, called 'commisary' for the Navy but same thing. It was not cheap even
> there, but was better than out in town until you learned to shop and eat
> 'local style' which we did (grin).
>
> Here's a pic of the Sasebo Commisary.
>
> http://www.cfas.navy.mil/Gallery/Gallery_MB5.html
>
> It's about the size of 3 larger 7-11's inside. Award winning for small
> commisaries and well deserved for the wonderful service they manage in that
> tiny space they have to work with. They did it by 'rotating stock' meaning
> one week you could get dry pintos, another week you'd find dry limas, 3rd
> week might be dry black eyed peas etc. White flour was always there but the
> self rising might not be and there may not be any other types (though by the
> time I left they were rotating in and out whole wheat and rye etc).
>
> When ground beef exceeded 4.50/lb, they would bring on the '60% lean' to get
> it down to 3.50/lb. Stateside would have .49/lb chicken parts and we'd have
> 2.79/lb same parts shipped in frozen.
>
> Oh, and frozen Wonderbread for only 2.50 a loaf! (breadmakers were very
> common there as there was very little selection, very high priced, always
> pre-frozen, or local stuff and thats one thing the locals dont really do
> very well)
>

Yes, one does have to learn to cook with the foods that are
available unless one is very rich. I forget the section of Tokyo
we had to go to to get Western foods. It was extremely expensive
though. :-(

OTOH, one thing I remember with great fondness and wish we had
here were the local tofu shops. Yum. The flavor is so nice
compared to what is sold around here.

What about cream bread/cream pan?

--
Jean B.

Saerah Gray wrote:
> Wayne Boatwright > fnord
> 5.247:
>
>> On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...
>>
>>> Wayne Boatwright > fnord
>>> 5.247:
>>>
>>>> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>>>>
>>>>> Saerah Gray wrote:
>>>>>> Janet Wilder > fnord
>>>>>> :
>>>>>>
>>>>>>> cshenk wrote:
>>>>>>>> "Billy" wrote
>>>>>>>>
>>>>>>>>> "cshenk" wrote:
>>>>>>>>>> the cheapest meat in Sasebo
>>>>>>>>>> Japan.
>>>>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>>>>> our cheapest meat might be possum.
>>>>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>>>>> global community, not all are USA (or Canada) folks. Another
>>>>>>>> cheap meat in Japan was shrimp.
>>>>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>>>>> (early 1980's) was cheap meat. I was living in New Jersey, which,
>>>>>>> I believe was still part of the US at the time <vbg>
>>>>>>>
>>>>>>>
>>>>>> Plus, with something like a lamb shank, you can flavor a whole
>>>>>> big-ass pot of cheap stuff like beans and potatoes.
>>>>>>
>>>>>> cholent is a dish of necessity, anyhow
>>>>>>
>>>>> The kids called it "glop" I called it "peasant fare" to give it a
>>>>> more culinary-sounding name. I'd make a big mess of it over the
>>>>> weekend and it fed us all week.
>>>>>
>>>> A Jewish friend of mine in Cleveland served this at dinner one
>>>> Sabbath. I loved it, and she graciously shared the recipe she used.
>>>> I don't know how "authentic" it is, but I do make this occasionally
>>>> and really enjoy it.
>>>>
>>>> Naomi's Cholent (1972)
>>>>
>>>> 2 lbs fatty beef—brisket, breast, or rib
>>>> 3 tablespoons light vegetable oil
>>>> 2 large onions, sliced
>>>> 3-5 garlic cloves, peeled and left whole
>>>> 2 marrow bones (optional)
>>>> 2 lbs potatoes, peeled, whole if small, quartered if medium
>>>> ½ lb dried white haricot or butter beans, soaked for an hour
>>>> ½ cup pearl barley
>>>> Salt and pepper
>>>>
>>>> In a large heavy pot or casserole with a tightly fitting lid, brown
>>>> the meat in the oil. Remove it, and fry the onions until soft. Add
>>>> the garlic and fry until the aroma rises. Return the meat to the
>>>> pot, add the marrow bones, and arrange the potatoes, beans, and
>>>> barley around it, sprinkling each layer with salt and pepper.
>>>>
>>>> Cover with water and bring to a boil. Remove the scum, then put the
>>>> lid on and leave in the lowest oven (225ºF) overnight.
>>>>
>>> Sounds right to me. My mom puts carrots and sweet potato in hers,
>>> too. I think the key to good cholent is to use the cheapest beef you
>>> can find. it cooks up so well with the long cooking time (marrow
>>> bones are very much a must. I would always grab them first, before my
>>> brother could). Sometimes my mom puts kishke (
>>> http://en.wikipedia.org/wiki/Kishka_ (food) ) in. Damn, now I want
>>> that too. Gotta stop at the kosher market on Friday, before they
>>> close
>>>
>> I must remember the carrots and sweet potato. I would like that. We
>> had a great Jewish deli restaurant in Cleveland that served delicious
>> Kishka, or one could buy it to take out. I would sometimes order it
>> there. I would never have thought to put it in the cholent. Curious,
>> Saerah... Did your mother keep Kosher? Several of my friends in
>> Cleveland did, although most did not.
>>
>
> My mother keeps kosher very strictly.
>
>> That reminds me of years ago when I still worked in design. I had a
>> client who was doing major remodeling including the kitchen. What we
>> ended up with were basically two kitchens back to back, divided by an
>> island, where there was absolutely two of everything including sets of
>> appliances and dihwashers, probably the ultimate Kosher kitchen.
>>
>
> She doesn;t have two of everything, but she only uses the dishwasher for
> the meat dishes. she puts a different rack in the sink for meat and milk
> washing up. having two kitchens seems like more trouble than its worth.
> Now, a kosher-for-Passover kitchen that you only open up on Passover,
> thats an idea!
>

I had a few friends who had Passover kitchens in their basements. I grew
up in apartments so that was never an option. When my mother got older
and couldn't do all the necessary stuff, she and Dad went to my sister's
for Passover.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:
> On Thu 04 Sep 2008 05:21:54a, Giusi told us...
>
>> "Vilco" > ha scritto nel messaggio
>> ...
>>> Lynn from Fargo wrote:
>>>
>>>> How about you?
>>> When I was touring around Italy and was a student, I used to eat spam
>>> and salami for proteins and bread from the local bakeries for the
>>> carbs. Vitamins, well, some fresh fruit now and then, there's also some
>>> kind of fruit in-season, all year round.
>>> Nowadays if I had to make ends meet I'd often eat at kebab stands and
>>> fast foods, I don't know why but a McDnoald's cheeseburger costs about
>>> half of the single raw burger patties you find in supermarkets. Large
>>> scale economics, I guess, and maybe very few meat in theyr patties...
>>> --
>>> Vilco
>> You have never been as skint as many here, Vilco. Having kids to feed
>> for less than a dollar would wake you up!
>>
>> I always wonder what is in those "hamburger" patties because they are
>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
>> meat.
>
> Have you bought "hamburger" in the US lately? If you buy leaner varieties;
> e.g., 90% or 93% lean, it's often around $6.95 a pound. Egad, when I was
> in my 20s, I can remember buying ground meat for 39¢ a pound.
>

That's why I've taken to grinding my own. I can control the amount of
fat. I know where the meat came from. It has a better consistency than
the mushy stuff the store grinds and, best of all: it tastes lots better!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

cybercat wrote:
> "Giusi" > wrote
>> I always wonder what is in those "hamburger" patties because they are
>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
>> meat.
>
> This is why I want a meat grinder.
>

I have been using the grinder attachment to the Kitchen Aid mixer. Works
well.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

jmcquown wrote:
> Janet Wilder wrote:
>> cshenk wrote:
>>> "Billy" wrote
>>>
>>>> "cshenk" wrote:
>>>
>>>>> the cheapest meat in Sasebo
>>>>> Japan.
>>>> How many on RFC live there? Just an East Tennessee native and our
>>>> cheapest meat might be possum.
>>>
>>> Grin, you'd be suprised! One of the others said cheap dish used
>>> lamb. Not likely to have been living in the USA. This is a global
>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>> Japan was shrimp.
>>
>> I was the one who used one lamb shank. Lamb shank at that time (early
>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>> was still part of the US at the time <vbg>
>
> Lamb shanks are still cheap compared to some things I can't believe
> the price of chuck roast these days. $6.99/lb last week. What?!
>
> Jill

$2.99 a pound on sale here. Still too high. It wasn't so long ago when
it was 79 cents a pound and I was butchering it up for stew, ground
beef, suet for the birds, bones for the soup pot and the little filets
for steaks......well, maybe it was 25 years ago. <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Jean B. wrote:
> Janet Wilder wrote:
>> cshenk wrote:
>>> "Billy" wrote
>>>
>>>> "cshenk" wrote:
>>>
>>>>> the cheapest meat in Sasebo
>>>>> Japan.
>>>> How many on RFC live there? Just an East Tennessee native and our
>>>> cheapest meat might be possum.
>>>
>>> Grin, you'd be suprised! One of the others said cheap dish used
>>> lamb. Not likely to have been living in the USA. This is a global
>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>> Japan was shrimp.
>>
>> I was the one who used one lamb shank. Lamb shank at that time (early
>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>> was still part of the US at the time <vbg>
>>
>>
> Ah yes, I also like lamb riblets--which I can't even find. Maybe I can
> get them from someone at a farmer's market. I have this Indonesian
> recipe...
>

They sell breast of lamb here for a very reasonable price. It must
figure into a Mexican or Border dish that I don't know about. It looks
very fatty, though.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu 04 Sep 2008 11:17:24a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Thu 04 Sep 2008 05:21:54a, Giusi told us...
>>
>>> "Vilco" > ha scritto nel messaggio
>>> ...
>>>> Lynn from Fargo wrote:
>>>>
>>>>> How about you?
>>>> When I was touring around Italy and was a student, I used to eat spam
>>>> and salami for proteins and bread from the local bakeries for the
>>>> carbs. Vitamins, well, some fresh fruit now and then, there's also
>>>> some kind of fruit in-season, all year round.
>>>> Nowadays if I had to make ends meet I'd often eat at kebab stands and
>>>> fast foods, I don't know why but a McDnoald's cheeseburger costs
>>>> about half of the single raw burger patties you find in supermarkets.
>>>> Large scale economics, I guess, and maybe very few meat in theyr
>>>> patties... --
>>>> Vilco
>>> You have never been as skint as many here, Vilco. Having kids to feed
>>> for less than a dollar would wake you up!
>>>
>>> I always wonder what is in those "hamburger" patties because they are
>>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for
>>> ground meat.
>>
>> Have you bought "hamburger" in the US lately? If you buy leaner
>> varieties; e.g., 90% or 93% lean, it's often around $6.95 a pound.
>> Egad, when I was in my 20s, I can remember buying ground meat for 39¢ a
>> pound.
>>
>
> That's why I've taken to grinding my own. I can control the amount of
> fat. I know where the meat came from. It has a better consistency than
> the mushy stuff the store grinds and, best of all: it tastes lots
> better!
>

It depends entirely on the store. There is only one place where I will buy
any type of ground meat, and I'm confident in what I'm getting. They're
"best buy" date is always the following day. They will also grind to order
and to the amount of fat you want.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 12hrs 38mins
*******************************************
I've had a hard drive, think I'll crash.
*******************************************

In article >,
"Dimitri" > wrote:

> > How many on RFC live there? Just an East Tennessee native and our
> > cheapest meat might be possum.
>
> Nope
>
> Road Kill.
>
> Dimitri

If you do that around here, the most common roadkill is squirrel,
followed by white tailed deer, then armadillos or domestic cats.

Then possums.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In my almost broke days, I made something known as How Now Brown Cow I
got out of a Peg Bracken book. IIRC, ya cooked up a mess of cooked
rice, hamburg and mushroom soup. I'd eat it for days on end - cheap,
reheated easily, kept body and soul together. .... Ah, the days when
my grocery bill was about 13 dollars a week.

In article >,
Janet Wilder > wrote:

> Jean B. wrote:
> > Janet Wilder wrote:
> >> cshenk wrote:
> >>> "Billy" wrote
> >>>
> >>>> "cshenk" wrote:
> >>>
> >>>>> the cheapest meat in Sasebo
> >>>>> Japan.
> >>>> How many on RFC live there? Just an East Tennessee native and our
> >>>> cheapest meat might be possum.
> >>>
> >>> Grin, you'd be suprised! One of the others said cheap dish used
> >>> lamb. Not likely to have been living in the USA. This is a global
> >>> community, not all are USA (or Canada) folks. Another cheap meat in
> >>> Japan was shrimp.
> >>
> >> I was the one who used one lamb shank. Lamb shank at that time (early
> >> 1980's) was cheap meat. I was living in New Jersey, which, I believe
> >> was still part of the US at the time <vbg>
> >>
> >>
> > Ah yes, I also like lamb riblets--which I can't even find. Maybe I can
> > get them from someone at a farmer's market. I have this Indonesian
> > recipe...
> >
>
> They sell breast of lamb here for a very reasonable price. It must
> figure into a Mexican or Border dish that I don't know about. It looks
> very fatty, though.

It is very fatty. Mom used to make stew out of them, but she'd roast
them first in the oven with a lot of water to render off most of the fat.

She made the most divine "shepherds stew" out of lamb breast.

The rendered fat was hard as candle wax... We'd mix it hot with bird
seed and put it out for the wild birds in cakes.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Giusi" wrote

> You have never been as skint as many here, Vilco. Having kids to feed for
> less than a dollar would wake you up!

True! Many in the USA do not realize that food overall here is much cheaper
(based on percentage of income) than almost anyplace else. Once you learn
(sadly, often the hard way) to shop places where such is not the norm, then
come back stateside, you find your bills at the market are radically less
than your friends.

I feed my family very well. I also average about 33$ a week per person or
just under 5$ a day each. While I'll grant we do not have the typical diet
of junk food and TV dinners and being not major meat eaters here, we still
have steaks, lobster, etc things at least once a week and some other meat
every day (rotisserie chicken, squid, shrimp, pork loin, pork or beef roast,
sweet-n-sour chile chicken, or various whole fresh fish baked ).

Today, we exceed the average. We are having a whole baked duck (8.80 at the
local asian grocery) stuffed with rice, dried spiced ebi (baby shrimps) and
shimenji mushrooms. Sides are fresh steamed water spinach, pumpernickel
breadmaker bread, and honey drizzeled dates. The meal adds up to about 4.40
each but we do not eat the whole duck so in reality thats 2 meals plus later
we make stock from the carcass. Call it in end effect, about 3$ each with
'2 free stock uses for other things'.

Lunch was Deli sliced ham and home sliced havarti on breadmaker pumpernickel
with brown mustard, and a bowl of congee for me and Don for about $1.85
each. Charlotte ate at school ($1.80).

Breakfast was a fast dashi-tofu-miso soup and toasted rye bread with honey.
(about .40c each).

So with the adjustment on the duck going for 2 meals, we ended up 5.25$ each
today. Add another .25c each for tea, coffee, tang.

It's not hard. People just make it sound hard.

"Janet Wilder" > wrote in message
...
> cybercat wrote:
>> "Giusi" > wrote
>>> I always wonder what is in those "hamburger" patties because they are
>>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
>>> meat.
>>
>> This is why I want a meat grinder.
>
> I have been using the grinder attachment to the Kitchen Aid mixer. Works
> well.
>
>
>
Hmm ... I'll have to take a look at one of them.

Janet Wilder wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>>> cshenk wrote:
>>>> "Billy" wrote
>>>>
>>>>> "cshenk" wrote:
>>>>
>>>>>> the cheapest meat in Sasebo
>>>>>> Japan.
>>>>> How many on RFC live there? Just an East Tennessee native and our
>>>>> cheapest meat might be possum.
>>>>
>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>> lamb. Not likely to have been living in the USA. This is a global
>>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>>> Japan was shrimp.
>>>
>>> I was the one who used one lamb shank. Lamb shank at that time (early
>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>>> was still part of the US at the time <vbg>
>>>
>>>
>> Ah yes, I also like lamb riblets--which I can't even find. Maybe I
>> can get them from someone at a farmer's market. I have this
>> Indonesian recipe...
>>
>
> They sell breast of lamb here for a very reasonable price. It must
> figure into a Mexican or Border dish that I don't know about. It looks
> very fatty, though.
>
Hmmm. That might be a clue.... Thanks!

--
Jean B.

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Jean B. wrote:
>>> Janet Wilder wrote:
>>>> cshenk wrote:
>>>>> "Billy" wrote
>>>>>
>>>>>> "cshenk" wrote:
>>>>>>> the cheapest meat in Sasebo
>>>>>>> Japan.
>>>>>> How many on RFC live there? Just an East Tennessee native and our
>>>>>> cheapest meat might be possum.
>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>> lamb. Not likely to have been living in the USA. This is a global
>>>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>>>> Japan was shrimp.
>>>> I was the one who used one lamb shank. Lamb shank at that time (early
>>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>>>> was still part of the US at the time <vbg>
>>>>
>>>>
>>> Ah yes, I also like lamb riblets--which I can't even find. Maybe I can
>>> get them from someone at a farmer's market. I have this Indonesian
>>> recipe...
>>>
>> They sell breast of lamb here for a very reasonable price. It must
>> figure into a Mexican or Border dish that I don't know about. It looks
>> very fatty, though.
>
> It is very fatty. Mom used to make stew out of them, but she'd roast
> them first in the oven with a lot of water to render off most of the fat.
>
> She made the most divine "shepherds stew" out of lamb breast.
>
> The rendered fat was hard as candle wax... We'd mix it hot with bird
> seed and put it out for the wild birds in cakes.

Hmmm. I was baking or broiling them. It's been so long, I don't
even remember them. And I was young and not concerned about fat.
I fergit whether they'd be good LC fare.

--
Jean B.

In article >,
"cybercat" > wrote:

> "Janet Wilder" > wrote in message
> ...
> > cybercat wrote:
> >> "Giusi" > wrote
> >>> I always wonder what is in those "hamburger" patties because they are
> >>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for ground
> >>> meat.
> >>
> >> This is why I want a meat grinder.
> >
> > I have been using the grinder attachment to the Kitchen Aid mixer. Works
> > well.
> >
> >
> >
> Hmm ... I'll have to take a look at one of them.

If you have a kitchen aid, it does work. Mom used to use hers. I
bought a meat grinder 2 years ago as I got a helluva deal on sale on one.

http://tinyurl.com/5dnn3r

It was on sale for $49.95 during a 3 hour "black friday" sale. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Jean B. wrote:
> >>> Janet Wilder wrote:
> >>>> cshenk wrote:
> >>>>> "Billy" wrote
> >>>>>
> >>>>>> "cshenk" wrote:
> >>>>>>> the cheapest meat in Sasebo
> >>>>>>> Japan.
> >>>>>> How many on RFC live there? Just an East Tennessee native and our
> >>>>>> cheapest meat might be possum.
> >>>>> Grin, you'd be suprised! One of the others said cheap dish used
> >>>>> lamb. Not likely to have been living in the USA. This is a global
> >>>>> community, not all are USA (or Canada) folks. Another cheap meat in
> >>>>> Japan was shrimp.
> >>>> I was the one who used one lamb shank. Lamb shank at that time (early
> >>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
> >>>> was still part of the US at the time <vbg>
> >>>>
> >>>>
> >>> Ah yes, I also like lamb riblets--which I can't even find. Maybe I can
> >>> get them from someone at a farmer's market. I have this Indonesian
> >>> recipe...
> >>>
> >> They sell breast of lamb here for a very reasonable price. It must
> >> figure into a Mexican or Border dish that I don't know about. It looks
> >> very fatty, though.
> >
> > It is very fatty. Mom used to make stew out of them, but she'd roast
> > them first in the oven with a lot of water to render off most of the fat.
> >
> > She made the most divine "shepherds stew" out of lamb breast.
> >
> > The rendered fat was hard as candle wax... We'd mix it hot with bird
> > seed and put it out for the wild birds in cakes.
>
> Hmmm. I was baking or broiling them. It's been so long, I don't
> even remember them. And I was young and not concerned about fat.
> I fergit whether they'd be good LC fare.

The fat is so heavy, it needs to be cooked off imho.
It ruins the flavor and texture, unless you LIKE eating candle wax. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Jean B. wrote:
> Dave Smith wrote:
>> Jean B. wrote:
>>>> Squid is cheap here. I can buy a package of cleaned and frozen
>>>> squids, about 16 to a pack for $3.
>>>
>>> I meant to say back in dino days when I was doing this, one had to
>>> clean one's own squid.
>>
>> I could get about twice as many for the same price if I was willing to
>> clean them myself.
>>
> Yabbut... Are we going by the initial weight?


No. The squid I have been buying come in flat packs, all cleaned. The
others come in a box weighing about twice as much for the same price.
Since the packages of cleaned squid are ample servings for two and still
a cheap meal, I will gladly pay the premium price and not have to clean
them.

In article > ,
"Gregory Morrow" > wrote:

> > If you have a kitchen aid, it does work. Mom used to use hers. I
> > bought a meat grinder 2 years ago as I got a helluva deal on sale on one.
> >
> > http://tinyurl.com/5dnn3r
> >
> > It was on sale for $49.95 during a 3 hour "black friday" sale. :-)
> >
>
>
> Oh, you mean one of those "affirmative action" sales...???
>
>
> ;-D
>
>
> --
> Best
> Greg

<shmacks Greg> ;-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Omelet wrote:

> In article >,
> "cybercat" > wrote:
>
> > "Janet Wilder" > wrote in message
> > ...
> > > cybercat wrote:
> > >> "Giusi" > wrote
> > >>> I always wonder what is in those "hamburger" patties because they
are
> > >>> outrageously expensive. 9 euro a kilo is about $7.20 a pound for
ground
> > >>> meat.
> > >>
> > >> This is why I want a meat grinder.
> > >
> > > I have been using the grinder attachment to the Kitchen Aid mixer.
Works
> > > well.
> > >
> > >
> > >
> > Hmm ... I'll have to take a look at one of them.
>
> If you have a kitchen aid, it does work. Mom used to use hers. I
> bought a meat grinder 2 years ago as I got a helluva deal on sale on one.
>
> http://tinyurl.com/5dnn3r
>
> It was on sale for $49.95 during a 3 hour "black friday" sale. :-)
>


Oh, you mean one of those "affirmative action" sales...???


;-D


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

"Jean B." wrote
> cshenk wrote:

>> pre-frozen, or local stuff and thats one thing the locals dont really do
>> very well)

> Yes, one does have to learn to cook with the foods that are available
> unless one is very rich. I forget the section of Tokyo we had to go to to
> get Western foods. It was extremely expensive though. :-(

Such tends to be. I learned how to make it work in tandem with some things
from the commisary and most out in town.

> OTOH, one thing I remember with great fondness and wish we had here were
> the local tofu shops. Yum. The flavor is so nice compared to what is
> sold around here.

I miss the 'miso lady' and the 'seaweed lady' most now as neither are easy
to get though I can get a few sorts of each here.

> What about cream bread/cream pan?

Yugg.

cshenk wrote:
> "Jean B." wrote
>> cshenk wrote:
>
>>> pre-frozen, or local stuff and thats one thing the locals dont really do
>>> very well)
>
>> Yes, one does have to learn to cook with the foods that are available
>> unless one is very rich. I forget the section of Tokyo we had to go to to
>> get Western foods. It was extremely expensive though. :-(
>
> Such tends to be. I learned how to make it work in tandem with some things
> from the commisary and most out in town.
>
>> OTOH, one thing I remember with great fondness and wish we had here were
>> the local tofu shops. Yum. The flavor is so nice compared to what is
>> sold around here.
>
> I miss the 'miso lady' and the 'seaweed lady' most now as neither are easy
> to get though I can get a few sorts of each here.
>
>> What about cream bread/cream pan?
>
> Yugg.
>
>
Yugg? It's mild and appeals to those who like WB--like my daughter.

--
Jean B.

Omelet wrote:
> In article >,
> Janet Wilder > wrote:

>> They sell breast of lamb here for a very reasonable price. It must
>> figure into a Mexican or Border dish that I don't know about. It looks
>> very fatty, though.
>
> It is very fatty. Mom used to make stew out of them, but she'd roast
> them first in the oven with a lot of water to render off most of the fat.
>
> She made the most divine "shepherds stew" out of lamb breast.
>
> The rendered fat was hard as candle wax... We'd mix it hot with bird
> seed and put it out for the wild birds in cakes.

Hmmm. I might give that a try. Thanx
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu 04 Sep 2008 04:59:29p, Janet Wilder told us...

> Omelet wrote:
>> In article >,
>> Janet Wilder > wrote:
>
>>> They sell breast of lamb here for a very reasonable price. It must
>>> figure into a Mexican or Border dish that I don't know about. It looks
>>> very fatty, though.
>>
>> It is very fatty. Mom used to make stew out of them, but she'd roast
>> them first in the oven with a lot of water to render off most of the
fat.
>>
>> She made the most divine "shepherds stew" out of lamb breast.
>>
>> The rendered fat was hard as candle wax... We'd mix it hot with bird
>> seed and put it out for the wild birds in cakes.
>
> Hmmm. I might give that a try. Thanx

Speaking of breasts... I really like breast of veal, but there's very
little meat on them. They are best prepared stuffed.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 6hrs 37mins
*******************************************
'That's not true, Brain! He's a
crime-fighting genius!' - Pinky
*******************************************

Wayne Boatwright wrote:

> Speaking of breasts... I really like breast of veal, but there's very
> little meat on them. They are best prepared stuffed.

My mother made an incredible stuffed breast of veal. The stuffing was a
combo of s certain brand of flavored breadcrumbs (Jason's?) and mashed
potato with other good stuff in it. She'd slow roast it covered in
aluminum foil. It was one of my favorite things she made.

The only veal around here is still on the hoof <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Lynn from Fargo wrote:
>
> How about you?

What do you mean *NO* money.. don't you mean what do you cook when you
have *little* money? With *NO* money you don't eat unless you steal.
With *little* money the choices are infinite... in fact the best foods
are very inexpensive.

Good, cheap, and plentiful:
http://www.epicurious.com/recipes/fo...CABBAGE-236220