Quote:
Originally Posted by bjones6416
That is great!
In all fairness, though, I don't believe that the food supply here in the U.S. in terms of eating raw meat IS particularly safe, unless you are able to access it as KK describes. I think perhaps in Europe you are possibly a little closer to your food supply, and tend to shop more locally? Not being very well-travelled, I may be wrong in this though...
I can say that I don't know anybody in my immediate area that shops for each meal, unless it's a special occasion or something. Most of the people that I'm acquainted with shop weekly or less, and then most often from supermarket chains.
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Nice post Betty. Indeed I have a good relation, friendly and based on trust and personal appreciation, with a butcher (he
grows his own meat) and the head of the meat department of the big market where I buy my groceries. He advises me quite generously. Once or twice a year I buy with his help a couple of big pieces of sirloin, of about 6-7 lb each. He ties them up in 3 lb pieces. I spread them with olive oil and coarse salt and bake them very rare. We call this English roast beef. When they are cold I brush away the salt, cut them up in about 1 lb pieces, wrap them in foil, freezer bag and freeze them. It comes very handy and it keeps well. I have one of those slicing machines.