Thread: The economy MUST be bad ...

On Thu, 29 Oct 2009 19:42:30 -0400, cybercat wrote:

> Prices at Kroger were so good tonight it kind of scared me. (Which did not
> stop me from buying ...)
>
> Pork shoulders (a big roast with a bone in the middle, I have never tangled
> with this cut uncured) 99 cents a pound, so I got a six-pound one for $6;
> ground beef $4 for three pounds, so what is that, $1.33 a pound? And whole
> sirloin tip roasts for $1.77 a pound, so I got a ten-pound roast for $17.
> Sharpening my knives now, and will portion the pork and sirloin in freezer
> bags. First dish: pork and sauerkraut second vegetable beef soup.

Assuming that a pork picnic shoulder and not a pork butt/boston
roast (which are never sold cured), you're going to have a bitch of
a time trying to trim and portion that out when raw. It should be
cooked whole; there is no other sensible option.

I don't suspect you'll take my advice, so somebody else try and save
her from making a mess.

-sw

On Thu, 29 Oct 2009 20:46:04 -0500, Sqwertz <[email protected]>
wrote:

>Assuming that a pork picnic shoulder and not a pork butt/boston
>roast (which are never sold cured), you're going to have a bitch of
>a time trying to trim and portion that out when raw. It should be
>cooked whole; there is no other sensible option.

Hmm.. I could be wrong on this, since it has been a while since I was
last in the South, but I could swear I used to be able to buy a cured
boston butt.. That was in VA, by the way.

Maybe someone like the old fart from VA can correct me on this..

Christine

"Christine Dabney" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 29 Oct 2009 20:46:04 -0500, Sqwertz <[email protected]>
> wrote:
>
>>Assuming that a pork picnic shoulder and not a pork butt/boston
>>roast (which are never sold cured), you're going to have a bitch of
>>a time trying to trim and portion that out when raw. It should be
>>cooked whole; there is no other sensible option.
>
> Hmm.. I could be wrong on this, since it has been a while since I was
> last in the South, but I could swear I used to be able to buy a cured
> boston butt.. That was in VA, by the way.
>
> Maybe someone like the old fart from VA can correct me on this..
>
> Christine

We can buy both raw and cured picnics but I've never seen a cured butt in
this area. Could be a regional thing. Most butts are boneless also but on
occasion a bone in will be spotted. Right now, picnics are running 99¢,
boneless loins at low as 1.49, but mostly 1.79.

Agree with SW, cook, then portion the cooked meat if desired.

On Thu, 29 Oct 2009 22:36:57 -0400, "Ed Pawlowski" <[email protected]>
wrote:


>We can buy both raw and cured picnics but I've never seen a cured butt in
>this area. Could be a regional thing. Most butts are boneless also but on
>occasion a bone in will be spotted. Right now, picnics are running 99¢,
>boneless loins at low as 1.49, but mostly 1.79.

As I said, I could be totally wrong. It may be picnics that I am
thinking of... I can visualize them really well..but I don't remember
which piggy part it was...


Christine. who could use some cured pork right now for her turnip
greens.

On Thu, 29 Oct 2009 19:53:19 -0600, Christine Dabney wrote:

> Hmm.. I could be wrong on this, since it has been a while since I was
> last in the South, but I could swear I used to be able to buy a cured
> boston butt.. That was in VA, by the way.

I remember seeing small 2-lb and less portions of a smoked,
seasoned, boneless butt in South Carolina labeled as some sort of
specialty roast (but it couldn't legally be called a ham) meant to
be used as a lunchmeat I presume. But there was only one brand and
I only ever saw them at one store.

I have never seen a cured butt, though. Unless we consider those
butts at Walmart that are treated with a 12-15% solution of salt,
phosphates, etc... to be "cured".

Smithfield, at least, does make a wet-cured smoked picnic. They
sell a fair amount of them to people expecting them to be like ham
(which they are, but they're also a bitch to work with - lots of
waste).

-sw

On Thu, 29 Oct 2009 22:36:57 -0400, Ed Pawlowski wrote:

> Most butts are boneless also but on
> occasion a bone in will be spotted.

With the exception of CostCo, 95% of the butts in the stores around
here are bone-in. Even in the stores that only sell only bone-in
butts, they also sell the bones with the meat on them pulled out of
the boneless butts. They're about 2/3rds meat and 1/3rd bone. And
that meat tucked into that shoulder bone nook is excellent stuff.

Boneless butts here are always chopped into 1"-2" chunks and sold as
pork for carnitas.

-sw

On Thu 29 Oct 2009 06:53:19p, Christine Dabney told us...

> On Thu, 29 Oct 2009 20:46:04 -0500, Sqwertz <[email protected]>
> wrote:
>
>>Assuming that a pork picnic shoulder and not a pork butt/boston
>>roast (which are never sold cured), you're going to have a bitch of
>>a time trying to trim and portion that out when raw. It should be
>>cooked whole; there is no other sensible option.
>
> Hmm.. I could be wrong on this, since it has been a while since I was
> last in the South, but I could swear I used to be able to buy a cured
> boston butt.. That was in VA, by the way.
>
> Maybe someone like the old fart from VA can correct me on this..
>
> Christine
>

Maybe this is not what you're talking about, but a "cottage ham" is made
from the shoulder butt end of the pig. It is cured and smoked. At one
time we used to buy them fairly often in Cleveland, but they became
increasinginly harder to find.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Ed Pawlowski" <[email protected]> wrote
>
> Agree with SW, cook, then portion the cooked meat if desired.

I like this idea, since I like to cook it with the bone in. There are so
many thing I can do with it and I can remove a bunch of the fat after I cook
it. I will brown and braise it.

On Fri, 30 Oct 2009 03:13:53 GMT, Wayne Boatwright
<[email protected]> wrote:

>Maybe this is not what you're talking about, but a "cottage ham" is made
>from the shoulder butt end of the pig. It is cured and smoked. At one
>time we used to buy them fairly often in Cleveland, but they became
>increasinginly harder to find.

I really don't know if it is or not.
All I know is that in the South, they will find a way to cure any part
of the pig....

Christine

On Thu, 29 Oct 2009 20:46:04 -0500, Sqwertz <[email protected]>
wrote:

>On Thu, 29 Oct 2009 19:42:30 -0400, cybercat wrote:
>
>> Prices at Kroger were so good tonight it kind of scared me. (Which did not
>> stop me from buying ...)
>>
>> Pork shoulders (a big roast with a bone in the middle, I have never tangled
>> with this cut uncured) 99 cents a pound, so I got a six-pound one for $6;
>> ground beef $4 for three pounds, so what is that, $1.33 a pound? And whole
>> sirloin tip roasts for $1.77 a pound, so I got a ten-pound roast for $17.
>> Sharpening my knives now, and will portion the pork and sirloin in freezer
>> bags. First dish: pork and sauerkraut second vegetable beef soup.
>
>Assuming that a pork picnic shoulder and not a pork butt/boston
>roast (which are never sold cured), you're going to have a bitch of
>a time trying to trim and portion that out when raw. It should be
>cooked whole; there is no other sensible option.
>
>I don't suspect you'll take my advice, so somebody else try and save
>her from making a mess.
>
What's wrong with pork and sauerkraut second or vegetable beef soup?
I don't eat sauerkraut, so pork & sauerkraut is foreign to me.... if I
made it, I'd probably use smoked pork, but again - I don't eat that
stuff.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" <[email protected]> wrote
> What's wrong with pork and sauerkraut second or vegetable beef soup?
> I don't eat sauerkraut, so pork & sauerkraut is foreign to me.... if I
> made it, I'd probably use smoked pork, but again - I don't eat that
> stuff.

Smoked pork and sauerkraut???

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> Maybe this is not what you're talking about, but a "cottage ham" is made
> from the shoulder butt end of the pig. It is cured and smoked. At one
> time we used to buy them fairly often in Cleveland, but they became
> increasinginly harder to find.

Our butcher back "home" sold this. It was so good!

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

cyberpurrs wrote:

> "sf" <[email protected]> wrote
>> What's wrong with pork and sauerkraut second or vegetable beef soup?
>> I don't eat sauerkraut, so pork & sauerkraut is foreign to me.... if
>> I made it, I'd probably use smoked pork, but again - I don't eat that
>> stuff.
>
> Smoked pork and sauerkraut???


Oh fer CRIPES sake, cyberpussie, you are DUMBER than I thought...

Lol...


--
Best
Greg

On Fri, 30 Oct 2009 01:56:13 -0400, "cyberpurrs"
<[email protected]> wrote:

>
>"sf" <[email protected]> wrote
>> What's wrong with pork and sauerkraut second or vegetable beef soup?
>> I don't eat sauerkraut, so pork & sauerkraut is foreign to me.... if I
>> made it, I'd probably use smoked pork, but again - I don't eat that
>> stuff.
>
>Smoked pork and sauerkraut???

We can buy smoked pork chops here. I can visualize them paired with
sauerkraut. Hubby HATES sauerkraut, so I don't bother with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

Sqwertz wrote:
> On Thu, 29 Oct 2009 19:42:30 -0400, cybercat wrote:
>
>> Prices at Kroger were so good tonight it kind of scared me. (Which
>> did not stop me from buying ...)
>>
>> Pork shoulders (a big roast with a bone in the middle, I have never
>> tangled with this cut uncured) 99 cents a pound, so I got a
>> six-pound one for $6; ground beef $4 for three pounds, so what is
>> that, $1.33 a pound? And whole sirloin tip roasts for $1.77 a
>> pound,
>> so I got a ten-pound roast for $17. Sharpening my knives now, and
>> will portion the pork and sirloin in freezer bags. First dish: pork
>> and sauerkraut second vegetable beef soup.
>
> Assuming that a pork picnic shoulder and not a pork butt/boston
> roast (which are never sold cured), you're going to have a bitch of
> a time trying to trim and portion that out when raw. It should be
> cooked whole; there is no other sensible option.
>
> I don't suspect you'll take my advice, so somebody else try and save
> her from making a mess.
>
> -sw

Well, the OP clearly said a big pork shoulder with a bone in the
middle, not a butt. That's difficult to trim and portion raw. I've
cooked a lot of them and cooked is the way to go.
It's even tricky to carve when cooked.

Dora

On Oct 29, 8:46*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 29 Oct 2009 19:42:30 -0400, cybercat wrote:
> > Prices at Kroger were so good tonight it kind of scared me. (Which did not
> > stop me from buying ...)
>
> > Pork shoulders (a big roast with a bone in the middle, I have never tangled
> > with this cut uncured) 99 cents a pound, *so I got a six-pound one for $6;
> > ground beef $4 for three pounds, so what is that, $1.33 a pound? And whole
> > sirloin tip roasts for $1.77 a pound, so I got a ten-pound roast for $17.
> > Sharpening my knives now, and will portion the pork and sirloin in freezer
> > bags. First dish: pork and sauerkraut second vegetable beef soup.
>
> Assuming that a pork picnic shoulder and not a pork butt/boston
> roast (which are never sold cured), you're going to have a bitch of
> a time trying to trim and portion that out when raw. *It should be
> cooked whole; there is no other sensible option.
>
> I don't suspect you'll take my advice, so somebody else try and save
> her from making a mess.

I second that. Trying to cut meat off of a raw picnic is not
something one would want to do twice. Even cooked they're somewhat
difficult.
>
> -sw

--Bryan

cybercat wrote:
> Prices at Kroger were so good tonight it kind of scared me. (Which did not
> stop me from buying ...)
>
> Pork shoulders (a big roast with a bone in the middle, I have never tangled
> with this cut uncured) 99 cents a pound, so I got a six-pound one for $6;
> ground beef $4 for three pounds, so what is that, $1.33 a pound? And whole
> sirloin tip roasts for $1.77 a pound, so I got a ten-pound roast for $17.
> Sharpening my knives now, and will portion the pork and sirloin in freezer
> bags. First dish: pork and sauerkraut second vegetable beef soup.
>
> Red, yellow, and orange peppers were a buck a piece, too.

The last time I found red, yellow and orange peppers for $1, I bought a
bag full of them. I washed them, sliced them into strips and put them
in the freezer.


Becca

"Becca" <[email protected]> wrote
> The last time I found red, yellow and orange peppers for $1, I bought a
> bag full of them. I washed them, sliced them into strips and put them in
> the freezer.

Great idea. We eat them as a snack, with a sour cream dip, instead of chips
or other less healthy snacks, but I also use them in cooking. I had not
thought of freezing them.

On Fri, 30 Oct 2009 12:14:09 -0400, "cybercat" <cybe[email protected]>
wrote:

> We eat them as a snack, with a sour cream dip, instead of chips
>or other less healthy snacks, but I also use them in cooking. I had not
>thought of freezing them.

If you have a Trader Joe's nearby, don't bother because you can buy
packages of frozen of red/yellow/green bell pepper strips there at a
very low price.


--
I love cooking with wine.
Sometimes I even put it in the food.