Score at the meat counter!!

A

anaesthesiologist

New member
Heya folks,

Well..I headed down into the L.A. area today, since Santa Barbara
doesn't have some crucial stores here, like Asian markets worth
anything. I wanted one where there was live fish, great inexpensive
veggies and almost any Asian ingredient I could find. There are 99
Ranch markets there, and that was one of my objectives.

But, I also happen to like a chain of markets called Jons Marketplace.
They often have neat deals, and they cater to a really diverse
clientele. I stopped by one today, and I must have heard at least a
dozen languages while I was there, including one I think was Russian.
They have a lot of middle eastern customers, so middle eastern
products are easy to find there.

But today, the meat counter won out. I spied packages of veal
breasts, with bones in them!! A whole stack of them..at $2.95/pound.
I use them to make veal stock a la Madeline Kamman. I didn't want to
make a ton of it this time. So I only got one package, at about 1.5
pounds.... Enough to make a small batch. Wow... I haven't seen veal
breasts like this in ages!!

Just had to tell y'all.. If any of you are in the L.A. area, Jons is
a great chain.

Christine
--
http://nightstirrings.blogspot.com
 
On Sun, 17 Apr 2011 20:20:43 -0700, Christine Dabney wrote:


They are usually cheaper than that around here. I've seen them as low
as $1.49/lb in the last year. Never more than $2.49. I can never
find them when I'd like them, though. I want to try smoking some.
Just like I do lamb breast. But now they're up from $.99/lb to
$1.99/lb.

-sw
 
On Sun, 17 Apr 2011 22:58:49 -0500, Sqwertz
wrote:


I rarely see them at all. When I first moved to the bay area back in
1985, I could find them all the time at my local Luckys. I forget
what the price was, but they weren't expensive then.

I am betting Jons carries them because of their international customer
base.

I have only used them for stock, although I know some folks like to
bone them out, and stuff them, then roast/braise them. I think the
French and the Italians cook them more often than most people.

If I find more then next time I go back, I might get some and try to
use them some other way. Don't have my smoker handy, so braised will
probably be my method of choice. Not sure about the stuffing yet. ;)

Christine
--
http://nightstirrings.blogspot.com
 
Christine wrote:


*I* have your smoker, and I think there's some kind of "abandoned property"
article in California law which says that if you don't claim it within a
certain timeframe, I can keep it. Maybe I can retain Lionel Hutz to research
that for me.

Bob
 
In article ,
Sqwertz wrote:


I often see veal breast at the local Lunardi's for under $2.50/lb.
Please tell me more about this "smoking" thing ...

Isaac
 
On Sun, 17 Apr 2011 22:04:33 -0700, isw wrote:


Like lamb breast, they are very fatty. I cure and smoke them. Just
like I would ribs. You have scrape off the fat to get to the meat
once they're done, but the meat will be super velvety and oh so
luscious.

If you cure them (pink salt #1), you really don't need to smoke them.
Just roast for 5-6 hours covered.

Either way, they're hard to present cleanly as a meal to company, but
great if you want to dig in yourself, unabashed and don't mind the
mess and grease. That rendered fat can then be used to make french
fries or other fried potato products.

-sw
 
On Mon, 18 Apr 2011 03:46:50 -0700, Bob Terwilliger wrote:


I'm just kidding of course. If you don't even know what kind of
bullet smoker, I'd argue that you don't know how to use it anyway and
you should just give it to me!

-sw
 
On Sun, 17 Apr 2011 22:58:49 -0500, Sqwertz
wrote:



Around here breast of veal is the lowest priced veal cut... I often
see them at less than a buck a pound after Easter... a very fatty
cut... the brisket of veal.
 
On Sun, 17 Apr 2011 21:08:25 -0700, Christine Dabney
wrote:


Veal is typically slaughtered in spring. Many folks serve breast of
veal for a traditional Easter dinner. It's not really such a bargain
after getting through all the fat and bone. My mother and father
liked stuffed breast of veal... reminescent of living through The
Great Depression, was about the least expensive festive holiday meal
one could serve... a breast of veal could barely serve a family of
four... stuffed it could stretch to serve five.
 
Steve wrote about Christine's smoker:


Who says I don't know what kind of smoker it is? I just didn't want to
provide details which might make you covetous. :-)

But this has interesting ramifications. Do you see this as a race between
you and Christine, with the first person who gets here winning the "prize"
of the smoker?

Bob
 
On Mon, 18 Apr 2011 12:50:39 -0400, Brooklyn1 wrote:


Isn't that the truth? I once weighed some 39 cent/pound chicken leg
quarters before and after cooking and boning them. It worked out to
less than 40% of the initial weight in finished meat. Still not a bad
price, all things considered, but 60+% of the price per/pound was fat
and bone. The price you pay when buying something that isn't filleted
to remove the bones and most of the fat.
 
On Mon, 18 Apr 2011 10:02:53 -0700, Bob Terwilliger wrote:


I'm, guessing it's a late model WSM (do you know what that stands for?
;-)


No, no, no. It's just that how many times have we heard where
Christine's smoker is? :-)

I have as many smokers as I possibly need right now. And I know how
to use them, and often.

-sw
 
On Mon, 18 Apr 2011 12:50:39 -0400, Brooklyn1 wrote:


Get with the times, dude. This is the third millenium. We grow cows
all year round now. This is not your grandmothers farm.

There is no "season" for meat anymore.

-sw
 
Christine Dabney wrote:

I haven't seen veal breasts (complete with bone) in years. I used to
cut a pocket in one, fill with savoury stuffing and bake. Good lord,
I can't remember the last time I did that but it's very tasty.
 
"Christine Dabney" wrote in message
news:[email protected]...
I brown the veal parts at 325F in the oven for an hour and a half or so,
along with an onion. I think the browning richens the stock. I also add a
tiny bit of tomato paste. You can't taste it after. It also richens the
stock a bit. As you know the veal is what adds the richness to brown stock.
Even without beef in the stock you can create a nice rich beef stew. I'm
able to get leftover veal parts up here where they butcher the veal from the
whole calf.

Kent
 
Re: isw-C4674A.22043317042011@[216.168.3.50]

isw wrote:


I'm pretty sure they are just talking about low and slow barbecue method.
That would be at say 225F until tender in a smoker or indirect grill.

I can't say more than that because I've barbecued a lot of different meats
but veal breast is not one of them. So as far as seasoning and any bastes or
sauce, I have no idea.

MartyB
 
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