Butcher vs Grocery Store

Pheasant

Think about the meat you eat and where it comes from. I fished for trout, bass, walleye, and even perch growing up. Hunted whitetail deer, small game, ducks, and pheasant (my favorite). I learned from my grandfathers and father how to clean game, filet, and butcher it by hand to provide dinner for a family.

In today's day and age, not as many people do it, they just "run to the store." Find a local butcher shop. Most modern butchers have all of the things mentioned above, fresh, organic, and are willing to wrap up the amount that you want. How much more organic can you get than by getting it from nature and not from a company that "prepackages" the product? Do you get to choose the amount you purchase?

True butcher shops have given way to having a "deli" counter in the grocery store. The deli makes it appear as fresh, offer a lower cost than pre-packaged, but to be honest, it is all similar, and most of the deli offer is sliced pre-packaged meat. A common phrase butchers have started using is "those that can't butcher, go deli." I watched the receipts from my last grocery shopping, priced it out with the local butcher and I would have saved $12.30 if I bought it from her. And, she runs "specials" every month which end up being less expensive than the grocery store.

But the key thing here is about "nutritional content." Fresh meat from a butcher is a heck of a lot lower than the "manufactured, processed, packaged" ones that you get at a grocery store. I'd rather have quality and nutritional availability than worry about all of that. Plus, I can purchase a smaller amount, saving a few dollars.

Gibbs Butcher Block

Another strong point to make, is that you can NEGOTIATE or BARTER with a butcher. If you desire a specific cut or trim, they'll do it; a grocery store won't, you get what you get. I am fortunate that I have a butcher shop nearby... find yours. Another benefit of a butcher is that they get their meat from local farms. I am fortunate that I can get fresh fish from Lake Erie, local beef, local turkey, local bison, and local pork. Ever have a cut of bacon from bison? Try it is you can. They also make over 200 recipes of home-made bratwurst. They hire county sheriffs on the weekends to direct traffic, that's how busy they get.

Spring is coming, so you can bet your bottom dollar that I'll be out in the streams and fields... rod and bow in hand...

Tortilla Pizzas à la Q

Assembled (pre-cooking) view of Tortilla Pizzas à la Q

In trying to share with my recently teen aged son some quick and easy food to make in the kitchen (without burning down the place), I used a dish that Elektra Q-Tion exposed me to. Using basic ingredients in the microwave for an easy and quick meal or even snack. Thank you Q!

Ingredients

• 6" tortillas
• pizza or spaghetti sauce
• shredded cheese
• pepperoni slices/toppings

Directions

• spread 3 TBSP sauce per tortilla (leave 3/8" edge as the "crust" area)
• spread several pinches of cheese (as much as you want)
• place 8 pieces of pepperoni (in 4 stacks of 2 like the image above)
• place on a microwave plate and cook in the microwave (on HIGH) for 30 seconds
• cut with a butter knife or pizza cutter into 4 pieces

Suggestions

• 3/8" edge because the cheese will melt and spread into those areas, keeping it on the tortilla instead of the plate
• Laying the pepperoni that way, makes for easier cutting between them without causing a mess
• 30 seconds to melt the cheese and heat it all up, but the plate isn't too hot for bare hands to handle
• Cut into 4 pieces, fold them over on themselves to use a fork or simply use fingers

Observations

• We all have items in our pantry or fridge that can be thrown on the pie. Modify this by what you have. Use the last few TBSP of salsa, tomato soup, or even ketchup in the fridge, and the last 2 or 3 slices of cheese.
• Quick sauce for 5 or 6 of the pies explained above: 8 ounce can of tomato sauce, Italian mix herbs, simmer for about 5 minutes.
• Make larger pies by using the 10" or 12" tortillas. Add several more seconds to cooking time and enough ingredients to evenly cover the crust.
• Smaller sized tortillas are easier for younger teens to handle. The easier to handle, the less mess made on the counter top.
• Use more toppings (browned ground sausage, cooked ham cubes, hot dogs, crisp bacon, tomatoes, cooked veggies, etc.) but play with the cooking time to determine what works.
• Flour tortillas (white or wheat) but not corn ones because they don't tend to cook "right" for me.
• Use a plate as the only "key" dish so there are less things requiring washing. Teens DON'T wash dishes.

Easy & quick to make, less expensive than getting frozen pizza snacks, and your teen helps you get rid of the food that would get thrown away. Especially during the late night kitchen raids they mysteriously perform.