[Sca-cooks] Re: Shepherd's Pie

[M. Traber]

in the american institutional system, the available meats are beef, 
chicken, turkey and pork/ham. some are available  whole muscle only and 
some are also available ground. the generic 'sausage meat' is in general 
what we consider breakfast sausage unless labled kielbasa, or in the 
form of hot dogs. certain 'cold cuts' are available, sliced turkey, 
sliced ham, sliced beef and in general american or provalone or swiss 
cheese also in slices.

in general the school systems in america get the bulk of their supplies 
through USDA commodity programs like the one i worked with a couple of 
years ago when i worked for US Foodservice. yes, some schools would also 
buy specialty items, but in general that was the private and parochial 
schools. Back in the 70s, when i was in school, early, say 71, 72, 73 
and into 74 horse meat was available in the system, but a general outcry 
by woosy parents stopped that. really a pity, as i happen to like horse. 
lower in fat and a bit richer in flavor. you could tell the difference 
in the ground meats by the color, horse was generally a litle darker 
with red tones to the individual little chunkies=)

the shepherds pie made at home would be very different, what i wanted 
was the public school version=) and when i want comfort food, that is 
the version i make=)

tracey sawyer wrote:

> Amazing -- you use minced (ground) beef for shepherd's pie!?!!  


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