Tonight's dinner

On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>

Quoted message said:

I have to say I love having a butcher who doesn't bat an eye when I
ask him to sell me two slices of bacon.

What butcher is this? Where? 😉

Christine

Oh pshaw, on Mon 19 Nov 2007 08:21:49p, Christine Dabney meant to say...

Quoted message said:

On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>

Quoted message said:

I have to say I love having a butcher who doesn't bat an eye when I
ask him to sell me two slices of bacon.

What butcher is this? Where? 😉

Christine

I know of at last two butchers in the Phoenix area who will do this. One
also supplied me with the half pound of shredded suet I needed to make my
mincemeat. I've found most are fairly accomodating.

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Oh pshaw, on Mon 19 Nov 2007 08:19:48p, Serene meant to say...

Quoted message said:

I rarely am in the mood for smoky foods, but today I am, and James
had requested beans and rice for dinner, so I decided to go kind of
Louisiana-flavored today. I'm certain it's not authentic anything,
and there's no roux in sight, but it's really yummy.

I soaked a cup of red beans. Sauteed diced onion, celery, and green
pepper with olive oil and salt. Added a large andouille sausage,
sliced into half-moons. Poured the beans and enough water to cover
in there, added a big pinch of chili powder and five cloves of
minced garlic, and pressure-cooked for five minutes at high
pressure, letting it come down naturally.

When the pot of beans was done, I added about 5 ounces of shrimp
(peeled/deveined/chopped) and simmered for a few minutes, then added
some cooked white rice. On the side, mustard greens cooked with two
slices of applewood bacon that I minced and cooked first (along with
their grease) and a dash of salt. (

I have to say I love having a butcher who doesn't bat an eye when I
ask him to sell me two slices of bacon.

Man, this is some good [censored].

Serene

Authentic or not, it sounds out of this worldly good!

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Christine Dabney said:

On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>

Quoted message said:

I have to say I love having a butcher who doesn't bat an eye when I
ask him to sell me two slices of bacon.

What butcher is this? Where? 😉

:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love* them.

Serene

Serene said:

I rarely am in the mood for smoky foods, but today I am, and James had
requested beans and rice for dinner, so I decided to go kind of
Louisiana-flavored today. I'm certain it's not authentic anything, and
there's no roux in sight, but it's really yummy.

I soaked a cup of red beans. Sauteed diced onion, celery, and green
pepper with olive oil and salt. Added a large andouille sausage, sliced
into half-moons. Poured the beans and enough water to cover in there,
added a big pinch of chili powder and five cloves of minced garlic, and
pressure-cooked for five minutes at high pressure, letting it come down
naturally.

When the pot of beans was done, I added about 5 ounces of shrimp
(peeled/deveined/chopped) and simmered for a few minutes, then added
some cooked white rice. On the side, mustard greens cooked with two
slices of applewood bacon that I minced and cooked first (along with
their grease) and a dash of salt. (

I have to say I love having a butcher who doesn't bat an eye when I ask
him to sell me two slices of bacon.

Man, this is some good [censored].

Serene

That's how my new orleans born and bred grandmother makes it...without
the shrimp though...So good....

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

On Mon, 19 Nov 2007 19:50:38 -0800, Serene <[email hidden]>

Quoted message said:

:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love* them.

Serene

Yeah, I love them too. I was just curious...

Christine, who will be back there sometime in the next year.

Christine Dabney said:

On Mon, 19 Nov 2007 19:50:38 -0800, Serene <[email hidden]>

Quoted message said:

:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love* them.

Serene

Yeah, I love them too. I was just curious...

Christine, who will be back there sometime in the next year.

Coolness!

Serene

On Tue, 20 Nov 2007 00:11:11 -0800, Serene <[email hidden]>

Quoted message said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

Christine, who will be back there sometime in the next year.

Coolness!

Serene

Yeah, I am starting to dream of the area now. And dreaming of walking
into a market with wonderful vegetables that aren't priced out the
wazoo. Plus good bread. It will be like coming home.

It will either be late January or early summer. After summer,I am
hoping to be there all the time...and probably will be looking a
permanent place to live after next summer. And it will be in the east
bay, if I can help it, within a not too far distance of Monterey
Market and Berkeley Bowl.

Christine

Serene said:

Christine Dabney said:

On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>

Quoted message said:

I have to say I love having a butcher who doesn't bat an eye when I
ask him to sell me two slices of bacon.

What butcher is this? Where? 😉

:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love*
them.
Serene

We have one place about a half-hour away from us that will do this, too. I
call them the "dreaded meat market" because it stinks, it's cold and I hate
it in there. Heck, they even sell pizzle (beef penis). It's a Mexican meat
market and when we go, we're the palest ENGLISH speaking folks in the whole
place. LOL. But, we can get whatever cut and how much of it we want.

kili

Serene said:

I rarely am in the mood for smoky foods, but today I am, and James had
requested beans and rice for dinner, so I decided to go kind of
Louisiana-flavored today. I'm certain it's not authentic anything, and
there's no roux in sight, but it's really yummy.

I soaked a cup of red beans. Sauteed diced onion, celery, and green
pepper with olive oil and salt. Added a large andouille sausage, sliced
into half-moons. Poured the beans and enough water to cover in there,
added a big pinch of chili powder and five cloves of minced garlic, and
pressure-cooked for five minutes at high pressure, letting it come down
naturally.

When the pot of beans was done, I added about 5 ounces of shrimp
(peeled/deveined/chopped) and simmered for a few minutes, then added
some cooked white rice. On the side, mustard greens cooked with two
slices of applewood bacon that I minced and cooked first (along with
their grease) and a dash of salt. (

I have to say I love having a butcher who doesn't bat an eye when I ask
him to sell me two slices of bacon.

Man, this is some good [censored].

Serene

Sounds good to me! Adding the shrimp may have been a little over the
top, but what the heck. It is the holiday season, after all.

Becca

Christine Dabney wrote:
[Moving to the Bay Area]

Quoted message said:

It will either be late January or early summer. After summer,I am
hoping to be there all the time...and probably will be looking a
permanent place to live after next summer. And it will be in the east
bay, if I can help it, within a not too far distance of Monterey
Market and Berkeley Bowl.

Yeah. I have never regretted my decision to get a place within
walking distance of the Berkeley Bowl.

I still haven't been to Monterey Market. Maybe we can plan a field
trip after you come. Oh, and a cook-in, either at your new place,
or at mine. My second home in San Leandro has a backyard, a nice
kitchen, and a gas grill.

Serene

kilikini said:

Serene said:

Christine Dabney said:

On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>
wrote:

> I have to say I love having a butcher who doesn't bat an eye when I
> ask him to sell me two slices of bacon.
What butcher is this? Where? 😉

:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love*
them.
Serene

We have one place about a half-hour away from us that will do this, too. I
call them the "dreaded meat market" because it stinks,

I don't know if I could/would shop at a meat market that stinks. :-(

Serene

Serene said:

kilikini said:

Serene said:

Christine Dabney wrote:
> On Mon, 19 Nov 2007 19:19:48 -0800, Serene <[email hidden]>
> wrote:
>
>
>> I have to say I love having a butcher who doesn't bat an eye when
>> I ask him to sell me two slices of bacon.
> What butcher is this? Where? 😉
:-) It's the Berkeley Bowl folks. I swear, I love them, and I don't
even eat all that much meat. But when I ask for a pound of chicken
feet; or I ask them for two whole chickens, one cut and one halved;
or a beef femur cut in three-inch lengths, they're on it. I *love*
them.
Serene

We have one place about a half-hour away from us that will do this,
too. I call them the "dreaded meat market" because it stinks,

I don't know if I could/would shop at a meat market that stinks. :-(

Serene

It smells like blood and dead meat, because that's what it is. Ick. I hate
going there, but the prices are good and the meat is really fresh.

kili

On Tue, 20 Nov 2007 09:04:17 -0800, Serene <[email hidden]>

Quoted message said:

I still haven't been to Monterey Market. Maybe we can plan a field
trip after you come. Oh, and a cook-in, either at your new place,
or at mine. My second home in San Leandro has a backyard, a nice
kitchen, and a gas grill.

Serene

That sounds like a plan. I imagine the first day I get back, will
involve a trip to the produce markets. And maybe a farmers market
the weekend I get back: I do love the Alemany market that is just
south of the City. The Berkeley farmer's market is nice too, but I
think the Alemany market is very special. It isn't as foo-foo as the
Ferry Plaza or Berkeley market...but that is just fine with me. Good
prices there.

I took sf when I was there last time, but we couldn't make ourselves
get going early enough, so by the time we got there, many of the
vendors had left. It is a lot of fun when you get there early. I
much prefer that market to the Ferry Plaza one.

We can plan a field trip to all the neat places around...I imagine I
will be dying to go find stuff... Would you believe I haven't been to
what used to be the old Housewives Market? And Oakland has a thriving
Chinatown: Joseph has talked about showing that to me... I have a
mini-van, so we could all traipse around in that.

Mind you, when I get back, I will be on contract and will have company
provided housing. It won't be til later in the year that I will have
my own permanent residence. But I still intend to be in the east bay.
Foodie heaven!!!

We could have a small cook-in when I get back... I think that would be
fun!! And then when I find my house later in the year, we can have a
combo housewarming/cook-in!!!

Now I am getting excited!!

Christine