"Phred" > wrote in message
...
> In article >, "limey" >
> wrote:
>>
>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>along with liver and onions and mashed potatoes. Fruit for dessert.
>
> G'day Dora,
>
> I have to say that Qld Rail's liver and bacon was one of my favorite
> breakfasts; but I've never managed to make it to anything like the
> same standard. :-(
>
> So I'm interested in alternatives such as your liver and onions.
>
> Care to reveal your recipe and method, please? No detail is too
> trivial to mention when it comes to a liver neophyte like me! TIA
>
>>Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
>>delicious. Thanks, Wayne!
>
> Cheers, Phred.
>
> --
> LID

Same here, all details for cooking liver and onions gratefully received, as
Husband LOVES the stuff, but my only attempt at cooking it was a disaster,
that I couldn't even bring myself to taste it. (Husband ate it all, but I
think he was just grateful I'd tried!)
He wanted Ox liver, my Mum warned me against this and said I needed lambs
liver, but I didn't listen, even the liver served at school was better than
my attempt.
Sarah

Phred wrote:

> In article >, "limey" > wrote:
>
>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>along with liver and onions and mashed potatoes. Fruit for dessert.
>
>
> G'day Dora,
>
> I have to say that Qld Rail's liver and bacon was one of my favorite
> breakfasts; but I've never managed to make it to anything like the
> same standard. :-(
>
> So I'm interested in alternatives such as your liver and onions.

DH makes great liver and onions. He uses 2 fry pans - one for onions
and one for liver. A couple of spanish onions are thinly sliced with a
mandolin then put into the huge deep sided fry pan with butter. Why
they are cooking, he lightly coats the liver with a flour, salt, and
pepper mixture. He browns each piece of liver in the other fry pan. By
this time the onions are translucent and just beginning to carmelize.
He transfers each piece of liver into the onion pan, cover them with
onions then continues cooking until the onions are nicely carmelized.
The liver comes out nice a juicy! It is the only way I'll eat liver.
My FM used to cook it until it was a dry as a shoe sole; DMIL always
cooked it in tomato juice. I've tried but have never made liver and
onions as good as DH does.
>
> Care to reveal your recipe and method, please? No detail is too
> trivial to mention when it comes to a liver neophyte like me! TIA
>
>
>>Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
>>delicious. Thanks, Wayne!
>
>
> Cheers, Phred.
>

On Fri 17 Mar 2006 07:02:03a, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Thu 16 Mar 2006 06:17:09p, Thus Spake Zarathustra, or was it sarah
>> bennett?
>>
>> > Wayne Boatwright wrote:
>> >> On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
>> >> wff_ng_7?
>> >>
>> >>
>> >>>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>> >>>
>> >>>>Depending on the store, I have been buying asparagus at 97¢ or 99¢
>> >>>>per pound for several weeks now and I don't consider where I live
>> >>>>to be an especially low cost area. Although it used to be somewhat
>> >>>>cheaper to live here than it is now. However, the asparagus is
>> >>>>grown in Mexico and I live in Arizona, which I'm sure accounts for
>> >>>>the low cost. Some of the nicest, bright green, thin asparagus
>> >>>>I've seen in a long time.
>> >>>
>> >>>I know I've seen asparagus from Mexico around here too this time of
>> >>>year, maybe that's where my latest batches came from. In summer, it
>> >>>can come from closer areas. Some of the nicest asparagus I've seen
>> >>>in recent years came from New Jersey, of all places. I guess there
>> >>>was a reason New Jersey was called the "Garden State".
>> >>>
>> >>>The "normal" price for asparagus at my local Safeway supermarket is
>> >>>$3.99 a pound. I believe that is what I saw it at today. I won't buy
>> >>>it at that price (or anywhere near it). That price is not
>> >>>necessarily indicative of the price for the region as a whole. I
>> >>>live in downtown Washington, DC. I believe Safeway sets prices store
>> >>>by store. But during sales, prices are uniform region wide. The
>> >>>sales flyers always say "save up to xxx" because the normal price
>> >>>varies by store.
>> >>
>> >>
>> >> $3.99 is also the "normal" price around here, too. The prices at
>> >> Safeway here do not seem to vary from store to store. Typically,
>> >> not all chains are running good specials on asparagus at the same
>> >> time. When I've seen it at one or two chains ~$1.00/lb at one chain
>> >> (including Safeway), it may still be at $1.99-$3.99 at other chains.
>> >> It certainly pays to read the ads before shopping.
>> >
>> > am I the only one who shops according to whats on sale?
>> >
>>
>> No, that's why I buy a ton of asparagus when it's 97-99c/lb. Likewise,
>> I look for good prices on other vegetables and fruits, as well as
>> meats.
>>
>> --
>> Wayne Boatwright o¿o ____________________
>>
>> BIOYA
>
> Wayne, do you freeze, and if so, what is your method for getting a
> good result....thanks....Sharon
>

No, Sharon, I gorge! <vbg> I really don't like frozen asparagus, and I
detest the canned stuff. That leaves me with enjoying eating as much as I
can possibly manage when it's available fresh and cheap.

I have frozen cooked puree made with a small quantity of chicken broth,
which I later use for cream of asparagus soup. That has been successful.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

biig wrote:

<snip>
>>>$3.99 is also the "normal" price around here, too. The prices at Safeway
>>>here do not seem to vary from store to store. Typically, not all chains
>>>are running good specials on asparagus at the same time. When I've seen it
>>>at one or two chains ~$1.00/lb at one chain (including Safeway), it may
>>>still be at $1.99-$3.99 at other chains. It certainly pays to read the ads
>>>before shopping.
>>
>>am I the only one who shops according to whats on sale?
>
>
> Nooooo.....Sharon, who is going shopping this morning with a list
> comprised of sale items from two local stores...

A lot of my grocery dollars are not spent in grocery stores but I'm a
sale shopper too especially during the winter months when I have to buy
out of season fresh vegetables.

"Sarah" > wrote in message
. uk...
>
> "Phred" > wrote in message
> ...
>> In article >, "limey" >
>> wrote:
>>>
>>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>>along with liver and onions and mashed potatoes. Fruit for dessert.
>>
>> G'day Dora,
>>
>> I have to say that Qld Rail's liver and bacon was one of my favorite
>> breakfasts; but I've never managed to make it to anything like the
>> same standard. :-(
>>
>> So I'm interested in alternatives such as your liver and onions.
>>
>> Care to reveal your recipe and method, please? No detail is too
>> trivial to mention when it comes to a liver neophyte like me! TIA
>>
>>>Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
>>>delicious. Thanks, Wayne!
>>
>> Cheers, Phred.
>>
>> --
>> LID
>
> Same here, all details for cooking liver and onions gratefully received,
> as Husband LOVES the stuff, but my only attempt at cooking it was a
> disaster, that I couldn't even bring myself to taste it. (Husband ate it
> all, but I think he was just grateful I'd tried!)
> He wanted Ox liver, my Mum warned me against this and said I needed lambs
> liver, but I didn't listen, even the liver served at school was better
> than my attempt.
> Sarah
>

Here's how I do it.

You want 1/2 inch thick slices of liver. Rinse and trim off anything you
don't want to eat such as blood vessels. Be sure the membrane around the
outside is removed (it is often not present having been removed during
processing). If it remains it will cause the liver to pucker when cooked.
Sprinkle with S&P and dredge in flour. Set on a rack. Do not do this too far
in advance - maybe 15 min.

Cook your bacon in a cast iron skillet. About 2 slices per person is about
right. Set aside, leaving the fat in the pan.

Decide how much onion you want per person. I like about 1/2c. Since it
reduces during cooking, slice twice as much onion, thinly. I use regular
yellow cooking onions. Cook in the bacon fat over medium heat for 10-15
minutes until limp and just starting to brown. Remove and keep warm.

Heat the pan until it is just smoking. Add the liver and cook for about 1
minute on each side. You want a little pink left in the center. Place the
liver on plates and top with the bacon and onions.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Melba's Jammin'" > wrote:
> I do it, too, Sarah, although not exclusively. Mostly I buy what I need
> to keep my pantry stocked as I like it. Usually my sale shopping is for
> canned goods -- usually tomato products or canned soups or canned beans
> (I'm thinking of the stuff that gets stored in the basement) -- and
> meats. MOF, I almost never buy meat that's not offered at a sale price.
> AFA produce goes, I buy what I want and need when I want or need it --
> that is, I think, a benefit of not having to be quite so careful about
> expenditures since it's just two adults in house.

I guess I'm basically similar... things that are non perishable (or can be
frozen) I buy on sale and stock up. Keeping a little ahead, I can wait until
an item goes on sale again. There will always be another sale coming on so
many products; it's like clockwork. Produce is different because it is
perishable and basically can't be frozen. But I can be swayed by sales even
there, like the asparagus on sale vs. another vegetable. Another example is
fruit for breakfast cereal. I absolutely must have fruit on my cereal, but I
am flexible about what kind. A couple of weeks ago, it was mangoes on sale,
so I got those. Another week, bananas, so I got those. This week it was
strawberries again, so I got those.

--
( #wff_ng_7# at #verizon# period #net# )

On Fri 17 Mar 2006 09:10:20a, Thus Spake Zarathustra, or was it Peter
Aitken?

> "Sarah" > wrote in message
> . uk...
>>
>> "Phred" > wrote in message
>> ...
>>> In article >, "limey"
>>> > wrote:
>>>>
>>>>#1.29 a pound yesterday at the Safeway. It will be on the menu
>>>>tonight along with liver and onions and mashed potatoes. Fruit for
>>>>dessert.
>>>
>>> G'day Dora,
>>>
>>> I have to say that Qld Rail's liver and bacon was one of my favorite
>>> breakfasts; but I've never managed to make it to anything like the
>>> same standard. :-(
>>>
>>> So I'm interested in alternatives such as your liver and onions.
>>>
>>> Care to reveal your recipe and method, please? No detail is too
>>> trivial to mention when it comes to a liver neophyte like me! TIA
>>>
>>>>Made Wayne's cream of asparagus soup, to have for lunch tomorrow.
>>>>Tastes delicious. Thanks, Wayne!
>>>
>>> Cheers, Phred.
>>>
>>> --
>>> LID
>>
>> Same here, all details for cooking liver and onions gratefully
>> received, as Husband LOVES the stuff, but my only attempt at cooking it
>> was a disaster, that I couldn't even bring myself to taste it. (Husband
>> ate it all, but I think he was just grateful I'd tried!)
>> He wanted Ox liver, my Mum warned me against this and said I needed
>> lambs liver, but I didn't listen, even the liver served at school was
>> better than my attempt.
>> Sarah
>>
>
> Here's how I do it.
>
> You want 1/2 inch thick slices of liver. Rinse and trim off anything you
> don't want to eat such as blood vessels. Be sure the membrane around the
> outside is removed (it is often not present having been removed during
> processing). If it remains it will cause the liver to pucker when
> cooked. Sprinkle with S&P and dredge in flour. Set on a rack. Do not do
> this too far in advance - maybe 15 min.
>
> Cook your bacon in a cast iron skillet. About 2 slices per person is
> about right. Set aside, leaving the fat in the pan.
>
> Decide how much onion you want per person. I like about 1/2c. Since it
> reduces during cooking, slice twice as much onion, thinly. I use regular
> yellow cooking onions. Cook in the bacon fat over medium heat for 10-15
> minutes until limp and just starting to brown. Remove and keep warm.
>
> Heat the pan until it is just smoking. Add the liver and cook for about
> 1 minute on each side. You want a little pink left in the center. Place
> the liver on plates and top with the bacon and onions.

That's pretty much how I cook it, too.

In a recent thread, someone suggested adding a splash of balsamic vinegar
to the onions. I haven't tried it yet, but thought it sounded good.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Nancy Young" > wrote:
> "Melba's Jammin'" > wrote
>
>> "wff_ng_7" > wrote:
>>
>>> I guess there was a reason New Jersey was
>>> called the "Garden State".
>>
>> I haven't been there in years but I remember being surprised at how
>> beautiful it was. Shattered a stereotype of it being industrial and
>> nothing more. Seems to me I've heard good things about tomatoes grown
>> there, too.
>
> The turnpike is hideous and manages to be so pretty much from
> end to end. People can be forgiven if they think that's what it's
> like.

Yep, you start with Dupont's Chambers Works coming in from Delaware and you
end with Exxon's Bayway Refinery in Linden approaching NYC! ;-) That's
America's view of New Jersey. But going a few miles off to either side of
the Philadelphia/New York City corridor, it can be a very beautiful state.

I think part of the origin of the name "Garden State" came from the large
amount of truck farming supplying produce to the Philadelphia and New York
metropolitan areas. I believe Long Island was also known for truck farming
at one time. Some of the things Long Island was famous for seem long gone. I
was recently talking to a neighbor and mentioned Long Island duck, and she
gave me this look like she had no idea what I was talking about. I guess
it's been a while since that was the nation's center of the duck industry.
Long Island potatoes were also famous at one time. Though I haven't seen a
Long Island duck for many, many years, I did buy a bag of potatoes from Long
Island within the last year or so.

--
( #wff_ng_7# at #verizon# period #net# )

Ranee Mueller wrote:

> In article > ,
> sarah bennett > wrote:
>
> > am I the only one who shops according to whats on sale?
>
> Nope.
>
> One income, six people, soon to be seven, two in private school. We
> shop the ads, the sales, consignment and thrift shops.


I'm single but I like to cook a lot from scratch, I'll rarely buy anything
that is *not* on sale...in fact the only time I normally buy a "hard" copy
of the local newspaper is on Wednesdays so's I can peruse the food ads. To
me it's kinda fun and it's also an exercise in discipline...I am not
especially restrained money - wise but I like to challenge myself by being
"creative" this way.

I know *so* many folks who are always poor - mouthing at the end of the week
or the pay period or whatever, in many cases they are very careless with
their food dollars, e.g. eating out/ordering carry - out many nights of the
week, buying food on impulse, buying expensive lunches every day, wasting
food, or whatever. Most of these are younger and I guess the concept of
frugality (let alone common sense) was never instilled in them...

--
Best
Greg

wff_ng_7 wrote:

> The "normal" price for asparagus at my local Safeway supermarket is $3.99
a
> pound. I believe that is what I saw it at today. I won't buy it at that
> price (or anywhere near it). That price is not necessarily indicative of
the
> price for the region as a whole. I live in downtown Washington, DC. I
> believe Safeway sets prices store by store.


Is your Safeway the infamous "Soviet" Safeway on 17th St. East of Dupont
Circle by any chance? Ye gawdz that place is awful -- *and* expensive!

Safeway owns the Jewel chain here in the Midwest (Chicago) and Jewel has
really taken a noze dive since Safeway bought them...

I posted my recent Jewel shopping foray on chi.general, FWIW here it is:

Subject: My Sucky Jewel Shopping Experience...

"Okay, I was a big brave boy and decided this past Thursday afternoon to pay
a visit to my local Jool's...it's the one on B'way just south of Addison.
My preferred store is the Treasure Island on that strip (Dominick's of
course is off the radar since their B'way/Barry store burned to the ground
last year; I never shopped much there anyways in the last few years)...

I hadn't been to this particular Jool's in prolly about seven or so years.
They were having a "Thursday - only!" special of Kraft Mac 'n Sleeze, three
for a buck so I thought "what the heck"...

My observations:

- Shopping in this store is like shopping in a crowded BASEMENT, it's very
claustrophobic. The aisles are narrow, the shelves are stacked very high,
and the ceiling appears to be dropped low. I remember this store since
before it's last re - modeling, it was okay space - wise back then. Now it
seems like some sort of grocery shopping Skinner Box experience...

- Jewel's MISLEADING advertising, especially their "TEN for TEN dollars!" or
"THREE for FIVE dollars!" schtick. Anyone with brains can read the
Wednesday food ads and get cheaper prices on this stuff elsewhere, including
down the street at Treasure Island. I wanted to yell at all the little old
ladies shopping there, "Hey, go down the street to Treasure Island, that
pension check will stretch MUCH farther...!!!". I can ordinarily beat
Jool's "Preferred Card" prices at TI on most any item or basket of items...

Another trick is to have "reduced from" price tags on most everything on the
shelves. Like Jool's - brand kielbasa is "Only $2.99...REDUCED from $3.99!"
to which I reply "Do I look like I was born in a barn?". I guess they think
so...

- Crummy meat. Boy if Jool's was my only meat source I'd hang it up and
become a vegan. Waaaaay over - priced and on top of that the meat is only
"Select" grade...they also price a lot of stuff by the *portion*, not by the
*pound*...

- Self check - out. Hey, at these prices I'm NOT checking out by myself,
I'll let them do it...tawk about adding insult to injury :-|

- The store was generally poorly - stocked, lots of big stocking carts in
the way with employees stocking the stuff. Lots of product strewn/spilled
in the aisles. Would it kill 'em to hose down that dank 'n dirty entryway
where the carts are all stored?

- Why is a place so CROWDED on a random Thursday at 3:30 PM? This joint was
so jammed that it reminded me of a scene from some atomic disaster movie. I
mean it was so crowded everywhere you literally were elbowing people at ALL
times...it was like running a grocery guantlet and the air of general
desperation was akin to being on _Supermarket Sweep_.

My haul: Yoplait yogurt (50 cents each), Kraft Mac 'n Sleeze, coupla jumbo
cans of jalapenos, some cans of Red Gold tomatoes, some Jool's brick
cheese...

Unless there is something really outstanding bargain - wise I won't be
back...

--
Best
Greg"

</>

On Fri, 17 Mar 2006 06:49:21 -0600, in rec.food.cooking, Melba's Jammin'
wrote:

>I almost never buy meat that's not offered at a sale price.

I'm the same way, and I always have more in my freezer than I need.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Michael "Dog3" Lonergan" wrote >

"limey" wrote>
>>
>> #1.29 a pound yesterday at the Safeway. It will be on the menu
>> tonight along with liver and onions and mashed potatoes. Fruit for
>> dessert.
>>
>> Made Wayne's cream of asparagus soup, to have for lunch tomorrow.
>> Tastes delicious. Thanks, Wayne!
>>
>> Dora
>>
> Asparagus is still expensive here in St. Louis. It was "on sale" this
> week
> for $1.97 a pound. A buck 29 sounds good to me. How much did you buy?
>
> Michael

I'm slapping myself. I bought two pounds and now the sale is over.

Dora

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
> Is your Safeway the infamous "Soviet" Safeway on 17th St. East of Dupont
> Circle by any chance? Ye gawdz that place is awful -- *and* expensive!
>
> Safeway owns the Jewel chain here in the Midwest (Chicago) and Jewel has
> really taken a noze dive since Safeway bought them...

I have shopped in the Safeway you mention if I'm in the neighborhood and
happen to think of something I need. But not very often. That store is
incredibly small by today's standards. But I guess for those in the
immediate neighborhood, it's a convenience that's nice to have. There is a
big Whole Foods market that opened a couple of years ago a few blocks east
on P St. between 14th and 15th, so there are more options now.

My Safeway is the one in Southwest, at 4th & M. It's considerably bigger
than the Soviet Safeway, but much smaller than the typical suburban
supermarkets built recently. Soon it will be the ONLY open business in the
office/shopping complex it resides in. The office portion closed several
years ago, and most of the stores have vacated since. It's a wasteland right
now. Such is urban redevelopment. This complex was the headquarters of EPA,
but they moved out. The redevelopment was to begin when they got a letter of
intent for their new lead tenant's headquarters, Fannie Mae. But then the
Fannie Mae financial scandal broke and they backed out. So the complex sits,
mostly empty, awaiting the wrecking ball.

Things are looking up though. DC is booming, and this part of the city was
recently "discovered". The new baseball stadium for the Washington Nationals
is really going to happen now, ground breaking just a few weeks away. The
new stadium site is about 5 blocks east of this moribund office/shopping
complex.

Speaking of Safeway owning other chains, they used to own a Safeway chain in
the UK from the 1960s to the 1980s, but sold it after emerging from a
leveraged buyout. I did a quick look and saw Safeway UK doesn't exist
anymore... it's been bought by Morrisons a couple of years ago and renamed.

--
( #wff_ng_7# at #verizon# period #net# )

"wff_ng_7" wrote

limey wrote:
>> #1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>> along with liver and onions and mashed potatoes. Fruit for dessert.
>>
>
> You must live in a slightly lower cost area... asparagus was on sale here
> at Safeway last week for $1.39 a pound (Mid Atlantic). Back up to the
> normal outrageous price this week.
>
> ( #wff_ng_7# at #verizon# period #net# )

You are living in an overpriced area, in downtown DC. My son works there
and lived there until he moved to North Bethesda, also an overpriced area.
Since he moved to DC from Manhattan, NYC, he didn't notice the prices. I
now live on Maryland's Eastern Shore and I can assure you that's not
low-cost, either, but not as inflated as DC. $1.29/lb. was a good price - I
wish I had bought more, but the sale's over.

Dora

Melba's Jammin' wrote:

> In article > ,
> sarah bennett > wrote:
>
> >
> > am I the only one who shops according to whats on sale?
>
> I do it, too, Sarah, although not exclusively. Mostly I buy what I
> need
> to keep my pantry stocked as I like it. Usually my sale shopping is
> for
> canned goods -- usually tomato products or canned soups or canned
> beans
> (I'm thinking of the stuff that gets stored in the basement) -- and
> meats. MOF, I almost never buy meat that's not offered at a sale
> price.
> AFA produce goes, I buy what I want and need when I want or need it --
>
> that is, I think, a benefit of not having to be quite so careful about
>
> expenditures since it's just two adults in house.
> --

Im much the same, i keep an eye on the adverts, got "Snow's" clam
chowder 2 cans for a dollar the other day. Limit 4 per customer so i
went with a friend and got 8 cans for my self (my friend don't like clam
chowder), im goinmg back to day for another 4 but dont have much hope of
getting them as i expect them to be sold out.

I don't routinely shop at costcos but picked up 16 cans of garbonzoes
there for around 5 dollars a few months ago.

Our local ":Chinatown" is such a great resource that i don't go much any
where else these days. Whole frozen Tilapia for 98 cents per pound, and
Pomalos 2 for a dollar. Im waiting to see if this spring brings a
repeat of the incredibly good, large leeks at 2 for a dollar we got
there last spring.
---
JL

"Phred" wrote

"limey" wrote:
>>
>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>along with liver and onions and mashed potatoes. Fruit for dessert.
>
> G'day Dora,
>
> I have to say that Qld Rail's liver and bacon was one of my favorite
> breakfasts; but I've never managed to make it to anything like the
> same standard. :-(
>
> So I'm interested in alternatives such as your liver and onions.
>
> Care to reveal your recipe and method, please? No detail is too
> trivial to mention when it comes to a liver neophyte like me! TIA
>
> Cheers, Phred.
>
G'day, mate!

If you look at Peter Aiken's recipe in this thread, it's just about
identical to the way I make liver and onions. The method was taught me
years ago by my proficient husband, since I had been turning out a long
string of shoe leather liver. ;-) I haven't had another failure, more kudos
to him.

Dora

biig wrote:

> sarah bennett wrote:
> >
> > Wayne Boatwright wrote:
> > > On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
> wff_ng_7?
> > >
> > >
> > >>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
> > >>
> > >>>Depending on the store, I have been buying asparagus at 97¢ or
> 99¢ per
> > >>>pound for several weeks now and I don't consider where I live to
> be an
> > >>>especially low cost area. Although it used to be somewhat
> cheaper to
> > >>>live here than it is now. However, the asparagus is grown in
> Mexico
> > >>>and I live in Arizona, which I'm sure accounts for the low cost.
> Some
> > >>>of the nicest, bright green, thin asparagus I've seen in a long
> time.

We are running 1.50 - 2 dollars a pound right now but it wont be long
till it gets down to 60 - 90 cents a pound.
---
JL

"limey" > wrote:
> If you look at Peter Aiken's recipe in this thread, it's just about
> identical to the way I make liver and onions. The method was taught me
> years ago by my proficient husband, since I had been turning out a long
> string of shoe leather liver. ;-) I haven't had another failure, more
> kudos to him.

I used to hate liver as a kid, probably because of the way my mother cooked
it. It was like shoe leather. That is because she wanted to make sure it was
"thoroughly" cooked, or completely dead:

But we've got to verify it legally, to see
To see?
If she
If she?
Is morally, ethic'lly
Spiritually, physically
Positively, absolutely
Undeniably and reliably Dead
As Coroner I must aver, I thoroughly examined her.
And she's not only merely dead, she's really most sincerely dead.

Only after my mother pronounced the liver positively, absolutely, undeniably
and reliably dead, did she serve it to us!

--
( #wff_ng_7# at #verizon# period #net# )

Doug Weller wrote:

> On Fri, 17 Mar 2006 06:49:21 -0600, in rec.food.cooking, Melba's
> Jammin' wrote:
>
> > I almost never buy meat that's not offered at a sale price.
>
> I'm the same way, and I always have more in my freezer than I need.

That's kind of my problem, I have too much meat in the freezer and have
to avoid buying more on sale.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> That's kind of my problem, I have too much meat in the freezer and have
> to avoid buying more on sale.
>

I should have checked the freezer before shopping today. At the beginning
of February I went to the store why I get most of my meat and bought enough
for 4 weeks, brought it home and but it in the freezer. Since then I have
been picking up fresh fish on Fridays (because that is when I shop not
religious reasons) and something special for Sunday dinner. Since I had
not stocked up on meat since then I figured it was time I went there and
did it again. My wife usually gets something out of the freezer for
dinner. They had a sale on chicken legs and on pork chops. I got a nice
chunk of boneless leg of lamb and enough met for 22 meals total. When I got
home I took most of it immediately to the freezer, opened it up and found
enough meat for a week and a half still there from the last big meat
shopping.

Phred > wrote:

> Care to reveal your recipe and method, please? No detail is too
> trivial to mention when it comes to a liver neophyte like me! TIA

Consider Heston Blumenthal's take on it:
<http://www.guardian.co.uk/weekend/story/0,,849676,00.html>.

Victor

On Fri, 17 Mar 2006 17:36:18 GMT, "Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

>I'm single but I like to cook a lot from scratch, I'll rarely buy anything
>that is *not* on sale...in fact the only time I normally buy a "hard" copy
>of the local newspaper is on Wednesdays so's I can peruse the food ads. To
>me it's kinda fun and it's also an exercise in discipline...I am not
>especially restrained money - wise but I like to challenge myself by being
>"creative" this way.

I rarely have to buy a paper to see the food ads anymore. Most of them
are online now, and in most places, the new ones go up on Wednesday,
same as the papers. Only a very few stores have ads that run on a
different schedule.

Check it out: input the name of your favorite stores into a search
engine, and chances are you can find their site on the web, and also
the weekly ads within that site.

Christine

On Fri 17 Mar 2006 04:01:13p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On Fri, 17 Mar 2006 17:36:18 GMT, "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
>>I'm single but I like to cook a lot from scratch, I'll rarely buy
>>anything that is *not* on sale...in fact the only time I normally buy a
>>"hard" copy of the local newspaper is on Wednesdays so's I can peruse
>>the food ads. To me it's kinda fun and it's also an exercise in
>>discipline...I am not especially restrained money - wise but I like to
>>challenge myself by being "creative" this way.
>
> I rarely have to buy a paper to see the food ads anymore. Most of them
> are online now, and in most places, the new ones go up on Wednesday,
> same as the papers. Only a very few stores have ads that run on a
> different schedule.
>
> Check it out: input the name of your favorite stores into a search
> engine, and chances are you can find their site on the web, and also
> the weekly ads within that site.
>
> Christine

We have a weekly mail circular that includes all the adds for all the
supermarket chains in the area. No need for the paper and very handy to
read. They are the same as each of the chains have online.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Peter Aitken" > wrote in message
...
> "Sarah" > wrote in message
> . uk...
>>
>> "Phred" > wrote in message
>> ...
>>> In article >, "limey" >
>>> wrote:
>>>>
>>>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>>>along with liver and onions and mashed potatoes. Fruit for dessert.
>>>
>>> G'day Dora,
>>>
>>> I have to say that Qld Rail's liver and bacon was one of my favorite
>>> breakfasts; but I've never managed to make it to anything like the
>>> same standard. :-(
>>>
>>> So I'm interested in alternatives such as your liver and onions.
>>>
>>> Care to reveal your recipe and method, please? No detail is too
>>> trivial to mention when it comes to a liver neophyte like me! TIA
>>>
>>>>Made Wayne's cream of asparagus soup, to have for lunch tomorrow.
>>>>Tastes
>>>>delicious. Thanks, Wayne!
>>>
>>> Cheers, Phred.
>>>
>>> --
>>> LID
>>
>> Same here, all details for cooking liver and onions gratefully received,
>> as Husband LOVES the stuff, but my only attempt at cooking it was a
>> disaster, that I couldn't even bring myself to taste it. (Husband ate it
>> all, but I think he was just grateful I'd tried!)
>> He wanted Ox liver, my Mum warned me against this and said I needed lambs
>> liver, but I didn't listen, even the liver served at school was better
>> than my attempt.
>> Sarah
>>
>
> Here's how I do it.
>
> You want 1/2 inch thick slices of liver. Rinse and trim off anything you
> don't want to eat such as blood vessels. Be sure the membrane around the
> outside is removed (it is often not present having been removed during
> processing). If it remains it will cause the liver to pucker when cooked.
> Sprinkle with S&P and dredge in flour. Set on a rack. Do not do this too
> far in advance - maybe 15 min.
>
> Cook your bacon in a cast iron skillet. About 2 slices per person is about
> right. Set aside, leaving the fat in the pan.
>
> Decide how much onion you want per person. I like about 1/2c. Since it
> reduces during cooking, slice twice as much onion, thinly. I use regular
> yellow cooking onions. Cook in the bacon fat over medium heat for 10-15
> minutes until limp and just starting to brown. Remove and keep warm.
>
> Heat the pan until it is just smoking. Add the liver and cook for about 1
> minute on each side. You want a little pink left in the center. Place the
> liver on plates and top with the bacon and onions.
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>
>
>
I definitely over cooked mine! I may buy some today, and surprise him with
edible liver!
Sarah

In article <EWDSf.24$vy.4@trnddc01>, "limey" >
wrote:
>"Phred" wrote
>"limey" wrote:
>>>
>>>#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
>>>along with liver and onions and mashed potatoes. Fruit for dessert.
>>
>> G'day Dora,
>>
>> I have to say that Qld Rail's liver and bacon was one of my favorite
>> breakfasts; but I've never managed to make it to anything like the
>> same standard. :-(
>>
>> So I'm interested in alternatives such as your liver and onions.
>>
>> Care to reveal your recipe and method, please? No detail is too
>> trivial to mention when it comes to a liver neophyte like me! TIA
>>
>G'day, mate!
>
>If you look at Peter Aiken's recipe in this thread, it's just about
>identical to the way I make liver and onions. The method was taught me
>years ago by my proficient husband, since I had been turning out a long
>string of shoe leather liver. ;-) I haven't had another failure, more kudos
>to him.

Thanks for the response, Dora. I saw Peter's recipe. It looks good.
Even I may be able to follow it! ... Thanks Peter.

I also checked out the link posted by Victor.
<http://www.guardian.co.uk/weekend/story/0,,849676,00.html>
Some useful comments on liver. I was especially interested in the
emphasis on using veal calf liver for best results, which confirms
advice I got some time ago from a colleague. ... Thanks Vic.

Cheers, Phred.

--
LID

Two or three times a year I invite around 15 friends over for liver and
onions. I make about 8lb of liver, lots of bacon, and about 5lb yellow
onions. I serve with boiled red potatos and boiled carrots.

If I can get it I use veal liver. If it is not available I use beef
liver. If I use beef liver I soak it for a few hours or overnight in
milk. I use a flour coating that has a bit of cornmeal and red hot
pepper in the flour along with the salt a pepper. while I am working on
the liver I boil up red potatos.

Fry up the bacon and onions and remove them to a bowl then use the
bacon grease to saute the liver. As I cook the liver I transfer it to
my big lazagna pan. When all the liver is cooked I top it with the
bacon and onions and then I put about a cup of the potato water into
the pan and seal it up with foil. I keep it in the oven on very low
until the guests arrive. There is usually enough for people to take
some home for the next days lunch. Really great liver and onions
depends on the quality of the liver and the bacon.

This method works for me every time. Pam

Wayne Boatwright wrote:
>
> On Fri 17 Mar 2006 07:02:03a, Thus Spake Zarathustra, or was it biig?
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Thu 16 Mar 2006 06:17:09p, Thus Spake Zarathustra, or was it sarah
> >> bennett?
> >>
> >> > Wayne Boatwright wrote:
> >> >> On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
> >> >> wff_ng_7?
> >> >>
> >> >>
> >> >>>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
> >> >>>
> >> >>>>Depending on the store, I have been buying asparagus at 97¢ or 99¢
> >> >>>>per pound for several weeks now and I don't consider where I live
> >> >>>>to be an especially low cost area. Although it used to be somewhat
> >> >>>>cheaper to live here than it is now. However, the asparagus is
> >> >>>>grown in Mexico and I live in Arizona, which I'm sure accounts for
> >> >>>>the low cost. Some of the nicest, bright green, thin asparagus
> >> >>>>I've seen in a long time.
> >> >>>
> >> >>>I know I've seen asparagus from Mexico around here too this time of
> >> >>>year, maybe that's where my latest batches came from. In summer, it
> >> >>>can come from closer areas. Some of the nicest asparagus I've seen
> >> >>>in recent years came from New Jersey, of all places. I guess there
> >> >>>was a reason New Jersey was called the "Garden State".
> >> >>>
> >> >>>The "normal" price for asparagus at my local Safeway supermarket is
> >> >>>$3.99 a pound. I believe that is what I saw it at today. I won't buy
> >> >>>it at that price (or anywhere near it). That price is not
> >> >>>necessarily indicative of the price for the region as a whole. I
> >> >>>live in downtown Washington, DC. I believe Safeway sets prices store
> >> >>>by store. But during sales, prices are uniform region wide. The
> >> >>>sales flyers always say "save up to xxx" because the normal price
> >> >>>varies by store.
> >> >>
> >> >>
> >> >> $3.99 is also the "normal" price around here, too. The prices at
> >> >> Safeway here do not seem to vary from store to store. Typically,
> >> >> not all chains are running good specials on asparagus at the same
> >> >> time. When I've seen it at one or two chains ~$1.00/lb at one chain
> >> >> (including Safeway), it may still be at $1.99-$3.99 at other chains.
> >> >> It certainly pays to read the ads before shopping.
> >> >
> >> > am I the only one who shops according to whats on sale?
> >> >
> >>
> >> No, that's why I buy a ton of asparagus when it's 97-99c/lb. Likewise,
> >> I look for good prices on other vegetables and fruits, as well as
> >> meats.
> >>
> >> --
> >> Wayne Boatwright o¿o ____________________
> >>
> >> BIOYA
> >
> > Wayne, do you freeze, and if so, what is your method for getting a
> > good result....thanks....Sharon
> >
>
> No, Sharon, I gorge! <vbg> I really don't like frozen asparagus, and I
> detest the canned stuff. That leaves me with enjoying eating as much as I
> can possibly manage when it's available fresh and cheap.
>
> I have frozen cooked puree made with a small quantity of chicken broth,
> which I later use for cream of asparagus soup. That has been successful.
>
> - Thanks Wayne, I'll try that puree trick too. I didn't get any asparagus this week. One store that had decent quality was 2.99 and the one that has it for 1.99, didn't have it in a water tray and it was all wilted...yuck......Sharon

"Phred" wrote >

"limey" wrote:
>>
>>If you look at Peter Aiken's recipe in this thread, it's just about
>>identical to the way I make liver and onions. The method was taught me
>>years ago by my proficient husband, since I had been turning out a long
>>string of shoe leather liver. ;-) I haven't had another failure, more
>>kudos
>>to him.
>
> Thanks for the response, Dora. I saw Peter's recipe. It looks good.
> Even I may be able to follow it! ... Thanks Peter.
>
> I also checked out the link posted by Victor.
> <http://www.guardian.co.uk/weekend/story/0,,849676,00.html>
> Some useful comments on liver. I was especially interested in the
> emphasis on using veal calf liver for best results, which confirms
> advice I got some time ago from a colleague. ... Thanks Vic.
>
> Cheers, Phred.

About the only difference between Peter's recipe and mine is that after I
have removed the cooked onions and fried the liver, I turn the onions back
into the pan, put the liver on top and simmer for just a few minutes. The
trick is to not have the onions too caramelized when you put them back in
the pan or they'll cook up too much.

I've had good luck with beef liver. As I mentioned, the only calves' liver
available to me is too thin and therefore unmanageable. I like the liver
about 1/2" thick.

You could use lamb's liver too, Phred.

Dora

On Sat 18 Mar 2006 08:32:49a, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Fri 17 Mar 2006 07:02:03a, Thus Spake Zarathustra, or was it biig?
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> On Thu 16 Mar 2006 06:17:09p, Thus Spake Zarathustra, or was it
>> >> sarah bennett?
>> >>
>> >> > Wayne Boatwright wrote:
>> >> >> On Thu 16 Mar 2006 05:20:20p, Thus Spake Zarathustra, or was it
>> >> >> wff_ng_7?
>> >> >>
>> >> >>
>> >> >>>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote:
>> >> >>>
>> >> >>>>Depending on the store, I have been buying asparagus at 97¢ or
>> >> >>>>99¢ per pound for several weeks now and I don't consider where I
>> >> >>>>live to be an especially low cost area. Although it used to be
>> >> >>>>somewhat cheaper to live here than it is now. However, the
>> >> >>>>asparagus is grown in Mexico and I live in Arizona, which I'm
>> >> >>>>sure accounts for the low cost. Some of the nicest, bright
>> >> >>>>green, thin asparagus I've seen in a long time.
>> >> >>>
>> >> >>>I know I've seen asparagus from Mexico around here too this time
>> >> >>>of year, maybe that's where my latest batches came from. In
>> >> >>>summer, it can come from closer areas. Some of the nicest
>> >> >>>asparagus I've seen in recent years came from New Jersey, of all
>> >> >>>places. I guess there was a reason New Jersey was called the
>> >> >>>"Garden State".
>> >> >>>
>> >> >>>The "normal" price for asparagus at my local Safeway supermarket
>> >> >>>is $3.99 a pound. I believe that is what I saw it at today. I
>> >> >>>won't buy it at that price (or anywhere near it). That price is
>> >> >>>not necessarily indicative of the price for the region as a
>> >> >>>whole. I live in downtown Washington, DC. I believe Safeway sets
>> >> >>>prices store by store. But during sales, prices are uniform
>> >> >>>region wide. The sales flyers always say "save up to xxx" because
>> >> >>>the normal price varies by store.
>> >> >>
>> >> >>
>> >> >> $3.99 is also the "normal" price around here, too. The prices at
>> >> >> Safeway here do not seem to vary from store to store. Typically,
>> >> >> not all chains are running good specials on asparagus at the same
>> >> >> time. When I've seen it at one or two chains ~$1.00/lb at one
>> >> >> chain (including Safeway), it may still be at $1.99-$3.99 at
>> >> >> other chains. It certainly pays to read the ads before shopping.
>> >> >
>> >> > am I the only one who shops according to whats on sale?
>> >> >
>> >>
>> >> No, that's why I buy a ton of asparagus when it's 97-99c/lb.
>> >> Likewise, I look for good prices on other vegetables and fruits, as
>> >> well as meats.
>> >>
>> >> --
>> >> Wayne Boatwright o¿o ____________________
>> >>
>> >> BIOYA
>> >
>> > Wayne, do you freeze, and if so, what is your method for getting a
>> > good result....thanks....Sharon
>> >
>>
>> No, Sharon, I gorge! <vbg> I really don't like frozen asparagus, and I
>> detest the canned stuff. That leaves me with enjoying eating as much
>> as I can possibly manage when it's available fresh and cheap.
>>
>> I have frozen cooked puree made with a small quantity of chicken broth,
>> which I later use for cream of asparagus soup. That has been
>> successful.
>>
>> - Thanks Wayne, I'll try that puree trick too. I didn't get any
>> asparagus this week. One store that had decent quality was 2.99 and
>> the one that has it for 1.99, didn't have it in a water tray and it was
>> all wilted...yuck......Sharon
>

I hope you see some decent quality at a good price soon!


--
Wayne Boatwright o¿o
____________________

BIOYA

Thanks for the extra detail, Dora. Though I'm beginning to wondewr
when (if!) I'll get a chance to try it. Very severe tropical cyclone
Larry (Cat. 4 approaching 5) is due to cross the coast very near here
tomorrow morning (est. 0700 to 0900). If it keeps on the current
track we'll be on the edge of the very destructive winds; but if it
drifts a teeny bit further north in the next 8 hours we'll be in the
core of the bloody thing with gusts to 280 km/h. Not nice. :-(

In article <_yWSf.9900$bu.7228@trnddc04>, "limey" >
wrote:
>"Phred" wrote >
>"limey" wrote:
>>>
>>>If you look at Peter Aiken's recipe in this thread, it's just about
>>>identical to the way I make liver and onions. The method was taught me
>>>years ago by my proficient husband, since I had been turning out a long
>>>string of shoe leather liver. ;-) I haven't had another failure, more
>>>kudos
>>>to him.
>>
>> Thanks for the response, Dora. I saw Peter's recipe. It looks good.
>> Even I may be able to follow it! ... Thanks Peter.
>>
>> I also checked out the link posted by Victor.
>> <http://www.guardian.co.uk/weekend/story/0,,849676,00.html>
>> Some useful comments on liver. I was especially interested in the
>> emphasis on using veal calf liver for best results, which confirms
>> advice I got some time ago from a colleague. ... Thanks Vic.
>
>About the only difference between Peter's recipe and mine is that after I
>have removed the cooked onions and fried the liver, I turn the onions back
>into the pan, put the liver on top and simmer for just a few minutes. The
>trick is to not have the onions too caramelized when you put them back in
>the pan or they'll cook up too much.
>
>I've had good luck with beef liver. As I mentioned, the only calves' liver
>available to me is too thin and therefore unmanageable. I like the liver
>about 1/2" thick.
>
>You could use lamb's liver too, Phred.

Cheers, Phred.

--
LID

"Phred" wrote in message
> Thanks for the extra detail, Dora. Though I'm beginning to wondewr
> when (if!) I'll get a chance to try it. Very severe tropical cyclone
> Larry (Cat. 4 approaching 5) is due to cross the coast very near here
> tomorrow morning (est. 0700 to 0900). If it keeps on the current
> track we'll be on the edge of the very destructive winds; but if it
> drifts a teeny bit further north in the next 8 hours we'll be in the
> core of the bloody thing with gusts to 280 km/h. Not nice. :-(
>
>Phred

My God. Stay safe. The disaster of Hurricane Katrina is still vivid and
ongoing here - but no gusts of 280 km/h. Let us all know that you have
come through it safely.

Dora

In article >, says...
> In article >, "limey" > wrote:
> >
> >#1.29 a pound yesterday at the Safeway. It will be on the menu tonight
> >along with liver and onions and mashed potatoes. Fruit for dessert.
>
> G'day Dora,
>
> I have to say that Qld Rail's liver and bacon was one of my favorite
> breakfasts; but I've never managed to make it to anything like the
> same standard. :-(
>
> So I'm interested in alternatives such as your liver and onions.
>
> Care to reveal your recipe and method, please? No detail is too
> trivial to mention when it comes to a liver neophyte like me! TIA
>
> >Made Wayne's cream of asparagus soup, to have for lunch tomorrow. Tastes
> >delicious. Thanks, Wayne!
>
> Cheers, Phred.

I'm not Dora, and other people have posted good ways of doing sliced liver and
onions so I won't get into that.

But I've a few other things I do with liver. For instance, cut the slices of
liver into 3/4" squares, saute briefly in a deep pan, then add a thinly sliced
medium onion, 1/2 green and 1/2 red capsicum (medium diced), a bit of celery, a
can of tomatoes (or frozen ones or fresh ones, whatever), tsp of salt, Tbsp of
paprika, pinch of pepper, 1/4-1/2 cup of red wine, put the lid on and simmer on
very low heat for about 10 minutes. Serve over rice or mashed potatoes. (You
have to size the capsicum so it's cooked to *your* liking at the end, I tend to
go for 'fairly small').

A few days ago I invented a new way (new for me, anyway); started off with the
liver & extra onions the same way with the addition of 1/3 cup of finely diced
bacon, ... then chucked in a handful of finely sliced black olives, a cup of
madeira, 1/2 tsp of tabasco sauce and sprinkled about 100g of chevre (~ mild
goat feta) over the top before putting the lid on. My wife thought a lot of it.

Sincerely hope 'Larry' left you with a roof over your kitchen ... -Peter

--
=========================================
firstname dot lastname at gmail fullstop com

In article >, "limey" > wrote:
>
>"Phred" wrote in message
>> Thanks for the extra detail, Dora. Though I'm beginning to wonder
>> when (if!) I'll get a chance to try it. Very severe tropical cyclone
>> Larry (Cat. 4 approaching 5) is due to cross the coast very near here
>> tomorrow morning (est. 0700 to 0900). If it keeps on the current
>> track we'll be on the edge of the very destructive winds; but if it
>> drifts a teeny bit further north in the next 8 hours we'll be in the
>> core of the bloody thing with gusts to 280 km/h. Not nice. :-(
>
>My God. Stay safe. The disaster of Hurricane Katrina is still vivid and
>ongoing here - but no gusts of 280 km/h. Let us all know that you have
>come through it safely.

G'day Dora,

Thanks for your concern (and Peter too). I wasn't really expecting to
be here tonight, but as it turned out "Larry" stuck to its predicted
track and scored a direct hit on Innisfail -- which is now virtually
destroyed, but government at all levels is rushing in assistance -- so
we were on the edge. Had about an hour or hour and a half of very
strong gusty winds here in mid morning, but I don't think any peaked
at much over 110 km/h, whereas Innisfail copped some >300 km/h.

The system crossed the coast as a Cat5 and it was still a Cat2 some 13
hours later after travelling 400 km over land! Last I saw, the
destructive core was about half way across the base of Cape York
Peninsula (between Georgetown and Croydon -- but you'll need a good
map . There'll be an update of warnings in a couple of hours time.

Most damage here was limited to fallen trees and shop awnings etc. I
didn't notice any structural damage to buildings locally. Of course,
many local tree crops were badly affected, especially things like
pawpaws (papaya) and bananas. My backyard mangoes were unscathed
(mango trees are *tough* but a fine crop of feral passionfruit bit
the ground still hard green. :-(

Power remains off to a large part of far north Queensland due to
either damage to a main 132 KVA feeder, or deliberately turned off for
safety because of the number of fallen lines around the region.
(Don't know which option to believe, both seem reasonable.)

Folk have been phoning in to the regional ABC Radio (which is in
"talkback mode" this evening) describing experiences. Those who
haven't lost much other than convenience (e.g. no power) seem to be
bearing up well and having gas barbecues in the back yard and
"camping out" there. (The main problem being lack of cold beer.

Our main concern now is TC Wati which seems to be coming in on a very
similar track across the Coral Sea. However, some met experts have it
turning away to the SE before reaching Oz. (So Kiwis may have to look
out for the welfare of those walking lamb roasts.)

Cheers, Phred.

--
LID

"Michael \"Dog3\" Lonergan" > wrote in
:

>
> Gawd Phred, I'm so glad you and your family are safe. Here in
> Missouri, in the U.S., we don't get much worse than tornadoes but that
> is scary enough. I'm going to have to check the weather reports. I
> have friends that live in the Sydney area.


Michael - the cyclone went through the north Queensland - towards the top
of Australia - a long way from Sydney, so no need to worry about your
friends. The weather around here has been cool ( a lot cooler than it has
been) and grey.

http://www.smh.com.au/

--
Rhonda Anderson
Cranebrook, NSW, Australia

"Phred" wrote in message

"limey" wrote:
>>
>>"Phred" wrote in message
>>> Thanks for the extra detail, Dora. Though I'm beginning to wonder
>>> when (if!) I'll get a chance to try it. Very severe tropical cyclone
>>> Larry (Cat. 4 approaching 5) is due to cross the coast very near here
>>> tomorrow morning (est. 0700 to 0900). If it keeps on the current
>>> track we'll be on the edge of the very destructive winds; but if it
>>> drifts a teeny bit further north in the next 8 hours we'll be in the
>>> core of the bloody thing with gusts to 280 km/h. Not nice. :-(
>>
>>My God. Stay safe. The disaster of Hurricane Katrina is still vivid and
>>ongoing here - but no gusts of 280 km/h. Let us all know that you have
>>come through it safely.
>
> G'day Dora,
>
> Thanks for your concern (and Peter too). I wasn't really expecting to
> be here tonight, but as it turned out "Larry" stuck to its predicted
> track and scored a direct hit on Innisfail -- which is now virtually
> destroyed, but government at all levels is rushing in assistance -- so
> we were on the edge. Had about an hour or hour and a half of very
> strong gusty winds here in mid morning, but I don't think any peaked
> at much over 110 km/h, whereas Innisfail copped some >300 km/h.
>
> The system crossed the coast as a Cat5 and it was still a Cat2 some 13
> hours later after travelling 400 km over land! Last I saw, the
> destructive core was about half way across the base of Cape York
> Peninsula (between Georgetown and Croydon -- but you'll need a good
> map . There'll be an update of warnings in a couple of hours time.
>
> Most damage here was limited to fallen trees and shop awnings etc. I
> didn't notice any structural damage to buildings locally. Of course,
> many local tree crops were badly affected, especially things like
> pawpaws (papaya) and bananas. My backyard mangoes were unscathed
> (mango trees are *tough* but a fine crop of feral passionfruit bit
> the ground still hard green. :-(
>
> Power remains off to a large part of far north Queensland due to
> either damage to a main 132 KVA feeder, or deliberately turned off for
> safety because of the number of fallen lines around the region.
> (Don't know which option to believe, both seem reasonable.)
>
> Folk have been phoning in to the regional ABC Radio (which is in
> "talkback mode" this evening) describing experiences. Those who
> haven't lost much other than convenience (e.g. no power) seem to be
> bearing up well and having gas barbecues in the back yard and
> "camping out" there. (The main problem being lack of cold beer.
>
> Our main concern now is TC Wati which seems to be coming in on a very
> similar track across the Coral Sea. However, some met experts have it
> turning away to the SE before reaching Oz. (So Kiwis may have to look
> out for the welfare of those walking lamb roasts.)
>
> Cheers, Phred.

The pictures were on the news here this morning. Devastating. They also
said another was on the way - now I'll cross my fingers for some of our NZ
friends on here. Thank goodness you are safe but I'm sorry about your
damage. You must have electricity (hence your post) which is good news.
Thanks for posting and putting my mind to rest.

Dora

In article >, says...
>
> Our main concern now is TC Wati which seems to be coming in on a very
> similar track across the Coral Sea. However, some met experts have it
> turning away to the SE before reaching Oz. (So Kiwis may have to look
> out for the welfare of those walking lamb roasts.)
>

I'm not worried [at this stage]; March is normally way too late in the year for
s.th. like that to get down here. If/when we get them at all, it's in January
when it's nice and stinking hot. It would need to meet freak conditions ...

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article > , Peter Huebner > wrote:
>In article >, says...
>>
>> Our main concern now is TC Wati which seems to be coming in on a very
>> similar track across the Coral Sea. However, some met experts have it
>> turning away to the SE before reaching Oz. (So Kiwis may have to look
>> out for the welfare of those walking lamb roasts.)
>>
>
>I'm not worried [at this stage]; March is normally way too late in the year for
>
>s.th. like that to get down here. If/when we get them at all, it's in January
>when it's nice and stinking hot. It would need to meet freak conditions ...

Ah... But the climate is changing!

Seriously, many of the risk analyses we have for residential
developments, dams, and similar projects affected by weather extremes,
are rather suspect. They're based on analysis of past records
(naturally but if the climate is actually changing, then the
historical data becomes less and less relevant, so all bets are off!
(But those lamb roasts are probably fairly safe at this time of year
for a decade or two yet. ;-)

Addendum: Which day in January is usually "stinking hot"?

Cheers, Phred.

--
LID

"limey" > wrote in news:E3BTf.2662$hC.2466@trnddc08:

> The pictures were on the news here this morning. Devastating.

There was a lot of damage, but thankfully no fatalities. There's now worry
about disease such as gastroenteritis and hepatitis, and also mosquito
borne diseases like Ross River fever and dengue fever.

In Phred's post he mentioned damage to crops like bananas. They're saying
80% of the national banana crop has been destroyed. Severe damage to sugar
crops as well (not as much of the national crop as with bananas though).A
devastating blow for the farmers and others in the industry in the area.

In the paper this morning they reported that the price of bananas had
doubled at Flemington markets (large wholesale produce market in Sydney)
yesterday morning before the cyclone even made landfall. They were also
predicting an acute banana shortage in Sydney within a few weeks. Our
quarantine restrictions don't currently allow importation of bananas from
anywhere, so I imagine there'll eventually be only a small supply of quite
expensive bananas available.

--
Rhonda Anderson
Cranebrook, NSW, Australia

In article >, Rhonda Anderson > wrote:
>"limey" > wrote in news:E3BTf.2662$hC.2466@trnddc08:
>
>> The pictures were on the news here this morning. Devastating.
>
>There was a lot of damage, but thankfully no fatalities. There's now worry
>about disease such as gastroenteritis and hepatitis, and also mosquito
>borne diseases like Ross River fever and dengue fever.
>
>In Phred's post he mentioned damage to crops like bananas. They're saying
>80% of the national banana crop has been destroyed. Severe damage to sugar
>crops as well (not as much of the national crop as with bananas though).A
>devastating blow for the farmers and others in the industry in the area.

They're guessing $300 million to $400 million will be taken out of the
local economy of the districts around Innisfail. That will be a
*huge* proportion of local economic activity there. As well, it's
expected some 4,000 people will be out of work. Centrelink will have
a lot of clients down there for the next 12 to 18 months or more. :-(

>In the paper this morning they reported that the price of bananas had
>doubled at Flemington markets (large wholesale produce market in Sydney)
>yesterday morning before the cyclone even made landfall. They were also
>predicting an acute banana shortage in Sydney within a few weeks. Our
>quarantine restrictions don't currently allow importation of bananas from
>anywhere, so I imagine there'll eventually be only a small supply of quite
>expensive bananas available.

The strongest gusts where I am on the fringe of the devastated areas,
came from the west (and later swung to the north as the centre passed
about 50 km south of us). My "backyard" banana is actually on the
eastern side of the house and came though unscathed. I'll have to pay
more attention to its welfare than I've done in the past. :-)

Cheers, Phred.

--
LID

Rhonda Anderson wrote:
> (Phred) wrote in
> :
>
> > They're guessing $300 million to $400 million will be taken out of the
> > local economy of the districts around Innisfail. That will be a
> > *huge* proportion of local economic activity there. As well, it's
> > expected some 4,000 people will be out of work. Centrelink will have
> > a lot of clients down there for the next 12 to 18 months or more. :-(
>
> And a lot of those unemployed will undoubtedly be those whose homes were
> destroyed or severely damaged.
>
>
> so I imagine there'll eventually be only a
> small supply of quite expensive bananas available.

I was reading that bananas are up to AUD6 per kilo. Are they always
that dear? In the states, they're about US$1 per kilo and less most
places. I wonder if it's because of your import restrictions?

Glad you're all alive. The rest of it can be rebuilt or regrown.

maxine in ri