Ruth Haffly wrote to MICHAEL LOO <=-

Interesting - your area seems to be a battlefield among the
three German discount supermarkets, and with the opening of
Wegmans, life is going to be even more interesting, though

They must think there's a heavy concentration of Germans in the area. Seriously, it's most likely because of the presence of some top rated schools (Duke, UNC, NC State) as well as a good number of lesser ones
plus the Research Triangle. That's as good a guess as any as to why
we're getting all the stores.

They're not about serving ethnicities - they're about return on
investment. Bv)=

good for you. Trader Joe's and Aldi are subsidiaries of Aldi
Nord and Aldi Sud respectively, long-term family frenemies,
with Lidl the main competitor in the discount grocery niche
in Europe. We shall see what we shall see.

We'll see what the lasting power is of the various ones. I think
Wegman's is going to put a major hurt on some of the lesser stores,
and somewhat less, but still an impact, on the others.

With any luck you'll get what we got when Hy-Vee came to my area. Now
all the other stores have stepped up their game(s). Hy-Vee offered a
delivery service (free if your order was over $100). Now the other
chains (County Market/Niemann and Schnuks) offer delivery. As does
Humphrey's and Country Market which are stand alone operations. Old
standby, Humphrey's, always did offer delivery as they sold to food service/school/catering places. Now they've laid on more trucks and
are delivering to individuals.

My favourite of Hy-Vee services is their "Aisles On-Line" which will
pick your order, bag it, and trot it out to your vehicle and load it
into your trunk/bed/back seat for you. Minimum order for no-charge for
the service is $30 .... which isn't hard to do in this day and age. I
use it fairly often for staple items and some frozen foods. Produce and
meat - I still prefer to do in person. I suspect that Wegman's will
have something similar - if not now, then soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Traditional Irish Shepherd's Pie
Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
Yield: 4 Servings

2 tb Oil
1 lg Onion; fine cut
1 1/4 lb Lean ground lamb, beef, or
- turkey
4 cl Garlic; minced
1 Bay leaf
1 1/4 c Hot water
2 tb Tomato paste
2 tb Worcestershire sauce
1/4 ts Salt
Ground black pepper
pn Thyme
1 lb Frozen mixed vegetables;
- peas, carrots, corn, (opt)
- mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
2 1/2 lb Russet potatoes
Salt & pepper
4 tb Unsalted butter
1/2 c Whole milk or cream
1 Egg yolk
3 Scallions; thin sliced (opt)

* Shepherd's Pie has always been a staple of traditional
Irish cooking. The British use lamb in their Shepherd's
Pie, but beef is quite popular and ground turkey can be
used if preferred. This recipe can also be made in
individual pie dishes, which are always a hit. Drop by
Humphrey's Market to pick up all of your ingredients.

Add 2 Tbsp oil to a medium-size pot, on medium heat,
saute the onions until golden.

Raise the heat to medium-high, add meat, continuously
stir while sauteing, until it begins to brown.

When meat is cooked through, add 1 1/4 cups of hot water,
bay leaf and garlic, put lid on and bring to a simmer and
put the heat on low. Simmer for 30 minutes or until the
liquid reduces to 1/2 cup.

Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
water, until tender. Drain, add salt and pepper to taste,
add butter and mash.

Beat the egg yolk with milk. Add to the mashed potatoes
and stir. Add sliced scallions and stir. Set aside.

To the simmered meat, add tomato paste, Worcestershire
sauce, salt, pepper, thyme, and frozen vegetables. Mix
well and simmer for 5 more minutes. Empty into an
oven-safe deep dish and remove bay leaf.

Place rack on middle shelf of the oven, set thermostat
to 205°C/400°F.

Spread mashed potatoes over top of the meat mixture.
Rough up with a fork so that there are peaks -or- use the
fork to make some designs so the top will brown nicely.

Bake for 30-45 minutes, until golden brown on the top.

Makes 4 servings

RECIPE FROM: http://www.humphreysmarket.com

Uncle Dirty Dave's Archives

MMMMM

... "A rising tide lifts all boats." John F. Kennedy - June 1963

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Interesting - your area seems to be a battlefield among the
three German discount supermarkets, and with the opening of
Wegmans, life is going to be even more interesting, though

They must think there's a heavy concentration of Germans in the area. Seriously, it's most likely because of the presence of some top rated schools (Duke, UNC, NC State) as well as a good number of lesser ones
plus the Research Triangle. That's as good a guess as any as to why
we're getting all the stores.

They're not about serving ethnicities - they're about return on investment. Bv)=

But there are a good number of German products in those stores--stuff we
bought on the economy over there and rarely see in other supermarkets in
the States. Agreed, yes, they do have a good client base in this area,
above the median income level for the state.

good for you. Trader Joe's and Aldi are subsidiaries of Aldi
Nord and Aldi Sud respectively, long-term family frenemies,
with Lidl the main competitor in the discount grocery niche
in Europe. We shall see what we shall see.

We'll see what the lasting power is of the various ones. I think
Wegman's is going to put a major hurt on some of the lesser stores,
and somewhat less, but still an impact, on the others.

With any luck you'll get what we got when Hy-Vee came to my area. Now
all the other stores have stepped up their game(s). Hy-Vee offered a delivery service (free if your order was over $100). Now the other

Harris Teeter offered that for a good while, now other stores in the
area are also doing so. I've also noticed Grub Hub signs in some of the
area restaurants.

chains (County Market/Niemann and Schnuks) offer delivery. As does Humphrey's and Country Market which are stand alone operations. Old standby, Humphrey's, always did offer delivery as they sold to food service/school/catering places. Now they've laid on more trucks and
are delivering to individuals.

If we're ever in your area, Humphrey's sounds like a store I'd like to
check out. I've mentioned Olindo's several times here--they're a
restaurant supply store open to the public in the Rochester area. A lot
of kitchen supplies and Italian foods--another one of our favorite
places to shop when we're in NYS.

My favourite of Hy-Vee services is their "Aisles On-Line" which will
pick your order, bag it, and trot it out to your vehicle and load it
into your trunk/bed/back seat for you. Minimum order for no-charge for
the service is $30 .... which isn't hard to do in this day and age. I

I'm seeing that more and more, even in W-M.

use it fairly often for staple items and some frozen foods. Produce
and meat - I still prefer to do in person. I suspect that Wegman's

I do 99.99% of my shopping in person--do like to look over the meats and produce especially.

will
have something similar - if not now, then soon.

Probably so, will look into it when we go down there. The one they
opened in Raleigh is store #100; they estimated over 30,000 came thru
the store on Sunday (grand opening day). They opened up 15 minutes early because of the line up--estimated at about 3,000 people--and 34,000
people signed up for their Shopper's Club cards. Wegman's will do quite
well in Raleigh. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-03-19 16:09, Ruth Haffly <=-
spoke to Dave Drum about New Competiton was:21 ove <=-

use it fairly often for staple items and some frozen foods. Produce
and meat - I still prefer to do in person. I suspect that Wegman's

I do 99.99% of my shopping in person--do like to look over the meats
and produce especially.

I completely agree with that. Example: today Gail and I went to BJs.
As I have often said, we shop for their $7.99/lb porterhouse steaks
which we vacuum seal and freeze for future use. I always make it a
point to check them out. Today they had one package with two steaks,
but the "tenderloin" section was less than an inch wide. No thanks to
that! Our standard is a tenderloin section which is a 3-4 inch round.

The file of the day did not have any recipes with carb count under 40,
but this might well be suitable for you. Of course, you'll change a few ingredients, e.g. the mustard and the mayo.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Good Habit Tuna Melt
Categories: Sandwich
Yield: 1 servings

1/4 c Tuna in water -- drained,
-flaked
1 tb Diced celery
1 tb Red onion -- diced
1 tb Mayonnaise -- diet
3/4 ts Prepared mustard
1 ds Oregano
-salt
-pepper
1 sl Whole grain bread
1 oz Mozzarella cheese, part skim
-milk -- sliced

Preheat broiler. In small bowl combine tuna, celery, red onion,
mayonnaise and mustard. Add seasonings. Mix well. Toast bread and
spread with tuna mixture. Top with cheese. (If desired, cut into
narrow slices and weave) Broil until tuna is hot and cheese has
melted.

1 Bread 2 Meat 1Fat 225 Calories

Recipe By : Deal-a-Meal

From Internet mailing list, brand-name-recipes@frontiernet.net
Date: Wed, 23 Jun 1999 18:16:35 Edt

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:55:58, 06 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

use it fairly often for staple items and some frozen foods. Produce
and meat - I still prefer to do in person. I suspect that Wegman's

I do 99.99% of my shopping in person--do like to look over the meats
and produce especially.

I completely agree with that. Example: today Gail and I went to BJs.
As I have often said, we shop for their $7.99/lb porterhouse steaks
which we vacuum seal and freeze for future use. I always make it a
point to check them out. Today they had one package with two steaks,
but the "tenderloin" section was less than an inch wide. No thanks to that! Our standard is a tenderloin section which is a 3-4 inch round.

Steve usually looks over the meats at Sam's & Costco. We don't always
buy them but have taken advantage of some of their sales from time to
time.

BTW, this packet had only 2 older messages from me from a few days ago. Yesterday's packet had about 8 or 10. Not sure what's going on between
my uploading one day, downloading the next day & seeing my previous
day's packet duped. I'm not worried about it but thought I'd say
something so whoever sees my mail in the routing line might want to
check it out.

The file of the day did not have any recipes with carb count under 40,
but this might well be suitable for you. Of course, you'll change a
few ingredients, e.g. the mustard and the mayo.

Title: Good Habit Tuna Melt
Categories: Sandwich
Yield: 1 servings

1/4 c Tuna in water -- drained,
-flaked
1 tb Diced celery
1 tb Red onion -- diced
1 tb Mayonnaise -- diet
3/4 ts Prepared mustard
1 ds Oregano
-salt
-pepper
1 sl Whole grain bread
1 oz Mozzarella cheese, part skim
-milk -- sliced

I would definatly change a few things! (G) Looks like a cousin to the
old tuna patty melts our school cafeteria used to serve--but this one is
a bit more "dressed up".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-06-19 21:20, Ruth Haffly <=-
spoke to Dale Shipp about New Competiton was:2 <=-

I completely agree with that. Example: today Gail and I went to BJs.
As I have often said, we shop for their $7.99/lb porterhouse steaks
which we vacuum seal and freeze for future use. I always make it a
point to check them out. Today they had one package with two steaks,
but the "tenderloin" section was less than an inch wide. No thanks to that! Our standard is a tenderloin section which is a 3-4 inch round.

Steve usually looks over the meats at Sam's & Costco. We don't always
buy them but have taken advantage of some of their sales from time to time.

I am not aware that our Costco has sales -- they and BJs seem pretty
consistent on prices. OTOH, the supermarkets certainly do have sales --
some of which are pretty good. Gail searches the flyers for the stores
and looks for items that we buy. When those items go on sale, we might
stock up. An example is the Ocean Spray cranberry juice blends. Normal
price at Giant and Safeway is about $3.99, but sale is sometimes $2.50.
Then we buy six of each of the two flavors that I like (and can have --
can't have grapefruit, but I like it).

BTW, this packet had only 2 older messages from me from a few days
ago. Yesterday's packet had about 8 or 10. Not sure what's going on between my uploading one day, downloading the next day & seeing my previous day's packet duped. I'm not worried about it but thought I'd
say something so whoever sees my mail in the routing line might want to check it out.

I got your email and responded. I sort of doubt that anyone other than
you and people who are users on Marc's system will see them -- but it is
well worth your talking to him about the situation.

Once again, no low carb recipes in this day's file that I would bother
sending to you. But, this sounds decent and in fact may well be a good
recipe to do without the buns.

BTW, we took the leap today and bought a pellet smoker from our friendly
Ace hardware store. I hope that we like it as much as Steve likes his.
It is a fairly large Trager that claims to be able to grill as well as
smoke or roast. Time will see.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FLANK STEAK SANDWICHES
Categories: Sandwiches, Picnic, Sandwich
Yield: 8 Servings

4 tb Extra virgin olive oil
4 Garlic cloves, sliced
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Flank steak, trimmed (2 lb)
8 French rolls

Combine the olive oil, garlic, thyme, oregano, basil, rosemary, salt
and pepper in a non-corrosive casserole. Add the flank steak and turn
it over once to coat. Cover and refrigerate for at least 4 hours or
overnight, turning once.

Grill, broil or sear steak in a hot skillet for about 5 minutes per
side, or until desired doneness. Allow the steak to cool to room
temperature on a cutting board. Slice meat thinly on a diagonal
against the grain. Place slices on French rolls to make sandwiches
and top with horseradish slaw (recipe follows). If you make these
sandwiches in advance, it's a good idea to wrap them individually in
plastic wrap. Submitted By MICHAEL ORCHEKOWSKI On 08-10-95

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 03:16:46, 08 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

which we vacuum seal and freeze for future use. I always make it a
point to check them out. Today they had one package with two steaks,
but the "tenderloin" section was less than an inch wide. No thanks to that! Our standard is a tenderloin section which is a 3-4 inch round.

Steve usually looks over the meats at Sam's & Costco. We don't always
buy them but have taken advantage of some of their sales from time to time.

I am not aware that our Costco has sales -- they and BJs seem pretty

Every so often they will have a sale, same with Sam's Club. They will
also mark down meats that are close to their sell by dates--still good
enough to vaccuum seal and stow in the freezer.

consistent on prices. OTOH, the supermarkets certainly do have sales
-- some of which are pretty good. Gail searches the flyers for the
stores and looks for items that we buy. When those items go on sale,
we might stock up. An example is the Ocean Spray cranberry juice
blends. Normal price at Giant and Safeway is about $3.99, but sale is sometimes $2.50. Then we buy six of each of the two flavors that I
like (and can have -- can't have grapefruit, but I like it).

We try to do that too. Lidl had the scallops we showed you at the picnic
on sale again this past week end so we got several bags. They make an
easy meal; last night I seasoned them with a bit of lemon pepper and
Steve grilled them in the Foreman. With green beans from the farmer's
market (nuked) and brown rice (done in the rice cooker), it was a no
fuss meal.

BTW, this packet had only 2 older messages from me from a few days
ago. Yesterday's packet had about 8 or 10. Not sure what's going on between my uploading one day, downloading the next day & seeing my previous day's packet duped. I'm not worried about it but thought I'd
say something so whoever sees my mail in the routing line might want to check it out.

I got your email and responded. I sort of doubt that anyone other
than you and people who are users on Marc's system will see them --
but it is well worth your talking to him about the situation.

I had no mail for 2 days, then just one from him this morning. I did
another mail run this evening and got this packet, with no dupes so I
sent him a note. Hopefully he's figured out the problem and fixed it;
we'll see in a few days.

Once again, no low carb recipes in this day's file that I would bother sending to you. But, this sounds decent and in fact may well be a
good recipe to do without the buns.

It looks good, either way. (G)

BTW, we took the leap today and bought a pellet smoker from our
friendly Ace hardware store. I hope that we like it as much as Steve likes his. It is a fairly large Trager that claims to be able to grill
as well as
smoke or roast. Time will see.

You should have fun with it. (G) Steve is happy with his no big name brand..............and you tasted some of the output from it.

Title: FLANK STEAK SANDWICHES
Categories: Sandwiches, Picnic, Sandwich
Yield: 8 Servings

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-21-19 15:16, Ruth Haffly <=-
spoke to Nancy Backus about New Competiton was:21 <=-

Oct. 8-15. We were at Wegman's last Friday (18th) at about 5 pm--got
what we needed plus several wants or "let's trys" (including an oven
ready chicken cacciatori--tonight's supper) and were out of there by
5:45. The parking lot and store were quite full, didn't try the
parking deck

Does your Wegmans have two stories? Ours does, but there is not much on
the second floor other than the parking deck outside and meeting and
eating rooms inside. They had planned to put in a wine and beer store
upstairs but that got killed based on Maryland laws and objections from
the local independent wine, beer and liquor stores.

What is inside on your second floor -- if anything?

This is an amusing sort of recipe / blast from the past.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CACKLEBERRY JAM (A.K.A EGG BUTTER)
Categories: Sandwiches, Jelly/jam
Yield: 1 Pint

1 pt Roger's golden syrup
Dash of allspice or cinnamon
To taste
2 Eggs, well-beaten

Bring syrup to boil; stir in spice of choice. Add beaten eggs, and
stir constantly until mixture thickens and comes to a second boil.

Note: If the flavour is stronger than desired, add a little water or
milk. **This was a war-time substitute for sandwich fillings.**
Source: Times-Colonist Newspaper/May 11,1994

From the collection of Karen Deck Submitted By KAREN DECK On 05-16-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:02:20, 23 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Oct. 8-15. We were at Wegman's last Friday (18th) at about 5 pm--got
what we needed plus several wants or "let's trys" (including an oven
ready chicken cacciatori--tonight's supper) and were out of there by
5:45. The parking lot and store were quite full, didn't try the
parking deck

Does your Wegmans have two stories? Ours does, but there is not much
on the second floor other than the parking deck outside and meeting

No, it's a single story. The parking deck is underneath the parking lot.

eating rooms inside. They had planned to put in a wine and beer store

From what I could tell, (We didn't go into the cafe--ready to
eat--area.) all the places to eat were inside, don't know about meeting
rooms, etc. The place was packed with people as, I guess, people were
getting supper, either as take out or eating right there.

upstairs but that got killed based on Maryland laws and objections
from the local independent wine, beer and liquor stores.

AFAIK, all the alcohol sales are in one area on the main floor. I can understand why independent stores put up objections; they'd probably be undercut price wise. Other than what's sold in grocery stores and by the
drink places, NC alcohol sales are state run.

What is inside on your second floor -- if anything?

Probably administration/offices; it's off limits to shoppers. The
parking deck, being below the open air lot, has access by either
elevator or escalator. The escalator has a middle section that the buggy
is secured into, then is kept level for the ride down to the parking
area. Only other place we've seen that is in a Wal-Mart in HI that has
roof top parking.

This is an amusing sort of recipe / blast from the past.

Title: CACKLEBERRY JAM (A.K.A EGG BUTTER)
Categories: Sandwiches, Jelly/jam
Yield: 1 Pint

1 pt Roger's golden syrup
Dash of allspice or cinnamon
To taste
2 Eggs, well-beaten

Bring syrup to boil; stir in spice of choice. Add beaten eggs, and
stir constantly until mixture thickens and comes to a second boil.

Note: If the flavour is stronger than desired, add a little water
or milk. **This was a war-time substitute for sandwich fillings.**
Source: Times-Colonist Newspaper/May 11,1994

From the collection of Karen Deck Submitted By KAREN DECK On
05-16-94

That is quite different; I've never come across anything like it in war
time recipies.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)