RUTH HANSCHKA wrote to DAVE DRUM <=-

Back in the day white bread was "rich folks" fare as the white
flour was very expensive. People preferred white bread made from wheat flour. However, only the richer farmers and lords in villages were
able to grow the wheat needed to make white bread. Wheat could only be
grown in soil that had received generous amounts of manure, so
peasants usually grew rye and barley instead.

Meanwhile the Church used wheat for the hosts. These days a lot of Protestant groups use rice crackers - talk about expensive. The
darker flours always were peasant fare.

That skates too close to the edges of a verboten subject and I don't want
to get what's his face excited.

Rye and barley produced a dark, heavy bread. Maslin bread was made
from a mixture of rye and wheat flour. After a poor harvest, when
grain was in short supply, people were forced to include beans, peas
and even acorns in their bread.

Now they pay through the nose for flours made of peas, beans etc. Go figure.

Only because they'd not know a mortar and pestle if it bit them on the
left cheek of their fundament. And they'd have not a clew as to how to
operate such.

Pumpernickel bread, No Fat Attic" (the last bit being some child's mispronounce of "Added" which got picked up on for the chant)...

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P umbrella.

That's what I meant - Anne Page was an A&P house brand. Still is for
all I'd know.

Good luck on finding an example of what was the largest retailer in the
world until 1965 (and the largest US grocery retailer until 1975). All
of its supermarkets were sold or closed by December 1, 2015

The only Ann Page I can find on a search (other than historical
references) is "Ann Page is the source for all things paper, gifts, stationery, cocktail napkins, party supplies and more!"

https://annpage.com

miss our A&P stores - it was the first stupormarkup I was ever in.
Back in the 1940s we had small neighbourhood grocery stores, Red &
White franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P. Kroger had not yet metastasised into the gigantic tumor that it has
become

My grandmother shopped in an A&P, and the chain bought out a local
chain, Waldbaum's. They both went into the tank eventually. There
are some IGA affiliates here, but no Piggly Wigglies.

IGA stands for Independent Grocer's Alliance. There is a single IGA
location within 50 miles of me - down from 20 or so in the 1980s.

Piggly Wiggly still exists in the south (and peripherally in Illinois
- 9 stores) notably in Mississippi and Alabama. P.W. was the first
grocer to provide checkout stands, price mark every item in the store,
and provide shopping carts for customers, starting in 1937.

They pretty much invented the supermarket concept. The Piggly Wiggly operations in my area were sold to/taken over by Eisner Food Stores and
then by Jewel (which is currently owned by Albertsons). The former Jewel locations here were aquired by Neimann's County Markets division
(formerly branded CUB Foods). It's a twisty, turny path.

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

Title: Crispy Alaska Cod w/Greek Pesto
Categories: Seafood, Sauces, Herbs, Cheese, Breads
Yield: 4 Servings

MMMMM--------------------------PESTO---------------------------------
4 oz Fresh spinach leaves; stemmed
1 ts Dried oregano or rigani
2 tb Fresh oregano or rigani
- leaves; + some sprigs
- for garnish
2 ts Minced garlic
3 tb Olive oil
1 ts Red wine vinegar
1/2 ts Fresh ground black pepper
1/2 c Feta cheese; crumbled *
4 oz Red bell pepper; fine chopped

MMMMM--------------------CRISPY ALASKA COD---------------------------
1/2 c Panko or fine bread crumbs
1 tb Cornmeal
2 tS Dried oregano
1 ts Garlic powder
2 ts Lemon pepper seasoning
2 tb Butter; softened
4 (6 oz ea) Alaska Cod fillets;
- fresh, thawed or frozen
Olive oil
2 tb Fresh lemon juice

Prepare pesto by placing spinach, dried and fresh
oregano, garlic, olive oil, vinegar and black pepper in
a food processor; pulse gently until coarsely minced.
Remove from food processor to a bowl and stir in the
Feta cheese and red bell pepper; set aside.

Heat broiler oven to 450°F/232°C.

In a small bowl, mix the panko, cornmeal, oregano,
garlic powder, lemon pepper and butter to make a paste.

Heat a large, heavy skillet over medium-high heat. Rinse
any ice glaze from frozen Alaska Cod under cold water;
pat dry with paper towel. Brush both sides of fillets
generously with olive oil. Place cod in heated skillet
and cook, uncovered, until lightly browned, moving
fillets gently and adding small amounts of oil as needed
to keep fillets from sticking. Without turning fillets
over, cook 3/4 of the way through, about 5 to 6 minutes
for frozen cod or 3 to 4 minutes for fresh/thawed fish.

Remove fillets from skillet and place in a large baking
pan, browned-side down. Pat fillet tops dry with paper
towel. Brush generously with lemon juice, then spread
with panko/butter mixture. Place fillets in broiler and
cook until the coating is crispy, about 2 to 4 minutes.
Cook just until fish is opaque throughout.

To serve, top with a generous dollop of pesto and
garnish with fresh oregano.

COOK'S TIP: Depending on the saltiness of your Feta, you
may need to add additional salt to the pesto.

Recipes and Images provided by Alaska Seafood

RECIPE FROM: https://www2.mycountymarket.com

Uncle Dirty Dave's Archives

MMMMM

... When someone told me to "delete cookies", I ate another OREO!

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NANCY BACKUS wrote to DAVE DRUM <=-

being breakfast for the family in the car)... "Jane Parker Pumpernickel
bread, No Fat Attic" (the last bit being some child's mispronounce of
"Added" which got picked up on for the chant)...

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P umbrella.

I figured that she meant by that that it was one of the A&P brands, and answered accordingly... ;)

I knew that - I was in smartass mode.

I miss our A&P stores - it was the first stupormarkup I was ever in.

I think it was one of Daddy's favorites... and it was most everywhere
we moved to... except not Rochester, by the time we moved here
(1965)... I miss them too, although Wegmans definately makes up for
it... ;) They were still in the Annapolis MD area when I was going
down there to help my sister with each new baby, in the 80's and maybe
the 90's...

They owned one of my favourite "bean" coffee brands - 8 O'clock. I used
to enjoy hanging out near the big coffee grinder and smelling the freshly ground beans. 8 O'clock was spun-off and has survived its parent.

Back in the 1940s we had small neighbourhood grocery stores, Red &
White franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P. Kroger had not yet metastasised into the gigantic tumor that it has
become

The Red & White franchises, I think used to be here... I don't remember them from other places... Piggly Wigglys we had in Mississippi...
There's still some IGA franchises here and in PA, and probably lots of other places.... :)

Piggly Wiggly started in Memphis, TN but were more of a presence in
Alabama and Mississippi than in Tennessee. I've not seen a Red & White
for years - AFAIK their signage is fairly valuable as collector's items.

The local IGA franchisee has gone over to Sav-A-Lot stores

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

Title: IGA Coleslaw
Categories: Salads, Dressings
Yield: 4 Servings

2 c Shredded cabbage
1 md Carrot; shredded
1/2 sm Green or sweet red pepper;
- fine chopped
2 Green onions; sliced
1/2 c Mayonnaise or salad dressing
1 tb White vinegar
2 ts Granulated sugar
1/2 ts Celery seed

MMMMM------------------VINAIGRETTE ALTERNATIVE-----------------------
1/4 c White vinegar
3 tb Salad oil
2 tb Sugar
Hot pepper sauce; opt

MMMMM------------------NUTTY CITRUS ALTERNATIVE-----------------------
1 sm Orange; peeled, sliced,
- chopped
1/4 c Walnuts; chopped
2 tb Raisins

In a mixing bowl combine cabbage, carrot, green or
sweet red pepper and green onions.

For dressing, stir together mayonnaise or salad
dressing, vinegar, sugar and celery seed. Pour the
dressing over the cabbage mix; toss to coat.

Cover and chill for 1 - 24 hours.

FOR VINAIGRETTE COLESLAW: prepare as above, except
sub vinaigrette for dressing. In a screw-top jar
combine the vinegar, salad oil, sugar, and, if desired,
hot pepper sauce. Cover and shake well. Combine with
cabbage mix.

FOR NUTTY CITRUS COLESLAW: prepare original coleslaw
with salad dressing, except omit green onions. Add
chopped orange, walnuts and raisins. Mix well.

FROM: http://www.cdkitchen.com/recipes

MM Format by Dave Drum - 30 November 2009

Uncle Dirty Dave's Archives

MMMMM

... I don't have any interests... they're too expensive.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Nancy Backus on 09-25-18 06:16 <=-

being breakfast for the family in the car)... "Jane Parker Pumpernickel
bread, No Fat Attic" (the last bit being some child's mispronounce of
"Added" which got picked up on for the chant)...

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P umbrella.

I figured that she meant by that that it was one of the A&P brands, and
answered accordingly... ;)

I knew that - I was in smartass mode.

OK, I pretty much guessed that, but one hates to assume... ;)

I miss our A&P stores - it was the first stupormarkup I was ever in.

I think it was one of Daddy's favorites... and it was most everywhere
we moved to... except not Rochester, by the time we moved here
(1965)... I miss them too, although Wegmans definately makes up for
it... ;) They were still in the Annapolis MD area when I was going
down there to help my sister with each new baby, in the 80's and maybe
the 90's...

They owned one of my favourite "bean" coffee brands - 8 O'clock. I
used to enjoy hanging out near the big coffee grinder and smelling the freshly ground beans. 8 O'clock was spun-off and has survived its
parent.

Yes, I still see it around, various places... And I also remember it
from my childhood, at A&P....

Back in the 1940s we had small neighbourhood grocery stores, Red &
White franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P.
Kroger had not yet metastasised into the gigantic tumor that it has
become

The Red & White franchises, I think used to be here... I don't remember
them from other places... Piggly Wigglys we had in Mississippi...
There's still some IGA franchises here and in PA, and probably lots of
other places.... :)

Piggly Wiggly started in Memphis, TN but were more of a presence in Alabama and Mississippi than in Tennessee. I've not seen a Red & White
for years - AFAIK their signage is fairly valuable as collector's
items.

Only place I ever saw Piggly Wiggly was when we were in Jackson MS..
Daddy was probably shopping both PW and A&P there.... It's a long time
ago, now.... :)

The local IGA franchisee has gone over to Sav-A-Lot stores

I don't think there are any directly in Rochester, though I could be
wrong.... But I drive by the one on Rt 104 in Williamson fairly
regularly on my way to points north in NY or east in NY or beyond... And
I'm pretty sure there's still one out Spencerport Rd on the west side of
town on the way out to Spencerport and Brockport...

ttyl neb

... Memory is the first to go--thank goodness!

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NANCY BACKUS wrote to DAVE DRUM <=-

I knew that - I was in smartass mode.

OK, I pretty much guessed that, but one hates to assume... ;)

Because we all know what "assume" does ...........

I miss our A&P stores - it was the first stupormarkup I was ever in.

I think it was one of Daddy's favorites... and it was most everywhere
we moved to... except not Rochester, by the time we moved here
(1965)... I miss them too, although Wegmans definately makes up for
it... ;) They were still in the Annapolis MD area when I was going
down there to help my sister with each new baby, in the 80's and maybe
the 90's...

They owned one of my favourite "bean" coffee brands - 8 O'clock. I
used to enjoy hanging out near the big coffee grinder and smelling the freshly ground beans. 8 O'clock was spun-off and has survived its
parent.

Yes, I still see it around, various places... And I also remember it
from my childhood, at A&P....

When I was still grinding my own from whole beans I had worked up a
"personal" blend of one bag (11 oz) each of Columbian, Dark, and French
roasts. Then I discovered Maxwell House Ultra Bold and Folger's Black
Silk and gave up blending my own.

Back in the 1940s we had small neighbourhood grocery stores, Red &
White franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P.
Kroger had not yet metastasised into the gigantic tumor that it has
become

The Red & White franchises, I think used to be here... I don't remember
them from other places... Piggly Wigglys we had in Mississippi...
There's still some IGA franchises here and in PA, and probably lots of
other places.... :)

Piggly Wiggly started in Memphis, TN but were more of a presence in Alabama and Mississippi than in Tennessee. I've not seen a Red & White
for years - AFAIK their signage is fairly valuable as collector's
items.

Only place I ever saw Piggly Wiggly was when we were in Jackson MS..
Daddy was probably shopping both PW and A&P there.... It's a long time ago, now.... :)

They were fairly common in Central Illinois until Albert Eisner, the
franchisee decided to stike out on his own. Eisner was gobbled up ny
Jewel in 1957 and the stores re-branded (finally) in 1981. Jewel, in turn
was glommered up by Albertsons.

The local IGA franchisee has gone over to Sav-A-Lot stores

I don't think there are any directly in Rochester, though I could be wrong.... But I drive by the one on Rt 104 in Williamson fairly
regularly on my way to points north in NY or east in NY or beyond...
And I'm pretty sure there's still one out Spencerport Rd on the west
side of town on the way out to Spencerport and Brockport...

What I miss out of all of this is the small, family-owned neighbourhood
markets where one could take the shoe-leather express down the market
and pick up the fresh stuff (meat, fish, veg) for dinner. Sure the prices
were a few pennies higher - but, convenience is worth something and
storage soon fills up ...... especially if, like me, you were born with pack-rat genes.

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

Title: Pork w/Port & Coffee Sauce
Categories: Pork, Sauces, Wine, Dairy
Yield: 8 Servings

4 3/8 lb (2 kg)Pork loin; boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Set oven to 350°F/175°C. Remove rind from pork and trim
fat to make a 1 cm layer. Roll and tie the meat. Weigh
pork and calculate cooking time, allow 25-30 mins. per
500 gr. Place meat in roasting pan.

Roast pork for 30 mins.

Combine coffee, 1/4 c cream, 1/4 c port & sugar, pour
over pork. Continue roasting pork for calculated cooking
time, basting pork every 15 mins with coffee mixture.
This basting gives the outside a beautiful golden glaze
and helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a
warm place while making the sauce.

Skim fat from the pan juices. Place juices in a small
saucepan with water, remaining 1/4 c cream, remaining
port and cornstarch. Cook until thickened, strain.

Slice pork thinly and place a tablespoon or two of
sauce on each serving. Remaining sauce should be
available for guests to add more.

From: The Great Cooks of Australia Cookbook;
: Elisabeth King

Posted by: Joell Abbott 6/94

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "NEW & IMPROVED" may be newer - but it isn't always improved. -- Dave Drum --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Rye and barley produced a dark, heavy bread. Maslin bread was

made

from a mixture of rye and wheat flour. After a poor harvest,

when

grain was in short supply, people were forced to include beans,

peas

and even acorns in their bread.

Now they pay through the nose for flours made of peas, beans

etc. Go

figure.

Only because they'd not know a mortar and pestle if it bit them on

the

left cheek of their fundament. And they'd have not a clew as to how

to

operate such.

They would however look at them in Sur La Table and ooh and ahh over
the latest cool thing.

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P

umbrella.

That's what I meant - Anne Page was an A&P house brand. Still

is for

all I'd know.

Good luck on finding an example of what was the largest retailer in

the

world until 1965 (and the largest US grocery retailer until 1975).

All

of its supermarkets were sold or closed by December 1, 2015

There were some here in CT up until about then. They bought out a
chain called Waldbaum's and the last of those closed as far as I
know.

miss our A&P stores - it was the first stupormarkup I was ever

in.

Back in the 1940s we had small neighbourhood grocery stores, Red

&

White franchises, IGA franchises, Piggly Wiggly stupormarkups

and A&P.

Kroger had not yet metastasised into the gigantic tumor that it

has

become

My grandmother shopped in an A&P, and the chain bought out a

local

chain, Waldbaum's. They both went into the tank eventually.

There

are some IGA affiliates here, but no Piggly Wigglies.

IGA stands for Independent Grocer's Alliance. There is a single IGA
location within 50 miles of me - down from 20 or so in the 1980s.

There are a few different small chains here that hooked up with IGA.

They pretty much invented the supermarket concept. The Piggly

Wiggly

operations in my area were sold to/taken over by Eisner Food Stores

and

then by Jewel (which is currently owned by Albertsons). The former

Jewel

locations here were aquired by Neimann's County Markets division
(formerly branded CUB Foods). It's a twisty, turny path.

The Waldbaum's local chain was bought out by A&P, who then sold most
of them to Big Y. They're regional. The few Shaw's we had became
Shop Rite. There are now two Trader Joe's stores in Hartford County,
which helps.


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RUTH HANSCHKA wrote to DAVE DRUM <=-

Now they pay through the nose for flours made of peas, beans
etc. Go figure.

Only because they'd not know a mortar and pestle if it bit them on
the left cheek of their fundament. And they'd have not a clew as
to how to operate such.

They would however look at them in Sur La Table and ooh and ahh over
the latest cool thing.

Yup(pie)

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P
umbrella.

That's what I meant - Anne Page was an A&P house brand. Still
is for all I'd know.

As I told Nancy, I was in smart-ass mode for that reply.

Good luck on finding an example of what was the largest retailer in
the world until 1965 (and the largest US grocery retailer until 1975).
All of its supermarkets were sold or closed by December 1, 2015

There were some here in CT up until about then. They bought out a
chain called Waldbaum's and the last of those closed as far as I
know.

Grocery store chains seem to be like a "square dance". Change partners
and do-si-do ..... or is that dough see dough?

miss our A&P stores - it was the first stupormarkup I was ever in.
Back in the 1940s we had small neighbourhood grocery stores, Red &
White franchises, IGA franchises, Piggly Wiggly stupormarkups
and A&P.

Kroger had not yet metastasised into the gigantic tumor that it
has become

My grandmother shopped in an A&P, and the chain bought out a
local chain, Waldbaum's. They both went into the tank eventually.
There are some IGA affiliates here, but no Piggly Wigglies.

IGA stands for Independent Grocer's Alliance. There is a single IGA
location within 50 miles of me - down from 20 or so in the 1980s.

There are a few different small chains here that hooked up with IGA.

They pretty much invented the supermarket concept. The Piggly Wiggly operations in my area were sold to/taken over by Eisner Food Stores
and then by Jewel (which is currently owned by Albertsons). The former
Jewel locations here were aquired by Neimann's County Markets division (formerly branded CUB Foods). It's a twisty, turny path.

The Waldbaum's local chain was bought out by A&P, who then sold most
of them to Big Y. They're regional. The few Shaw's we had became
Shop Rite. There are now two Trader Joe's stores in Hartford County, which helps.

I've been in Big Y and Shaw's when shopping for various eastern seaboard picnic supplies.

I see that the Shop & Save stores which took over the former Kroger
locations in my town are going away. Parent company Supervalu is cutting
its losses, apparently. One store has been taken over by County Market (Niemann's) and the rest are looking for new operators or they go down
the oubliette. Several Shop & Saves in the St. Louis market have been
taken over by Schnuks Markets - but, that won't fly here as the remaining
S & S stores are within a few blocks of existing (and busy) Schnuks
markets.

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

Title: Fresco Chicken Soup
Categories: Poultry, Vegetables, Dairy
Yield: 8 Cups

4 sl Hardwood smoked bacon; cut
- across in 1/2" pieces
1 lb Boned, skinned chicken; in
- 1/2" pieces
20 oz Schnucks soup starter
- vegetable mix
+=OR=+
2 c Fine chopped onion
+=AND=+
1 c (ea) fine diced carrot and
- celery
1 tb Unsalted butter
2 lg Ears fresh corn; kernels cut
- from cob (about 2 cups)
2 tb Chopped fresh thyme leaves
1 ts Italian seasoning
1/2 ts Turmeric; optional
1/4 ts Salt
1/2 ts Fresh ground black pepper
14 1/2 oz Can chicken broth
1/2 c Milk

In 5 to 6 quart saucepot, cook bacon over medium heat 5
to 7 minutes or until crisp, stirring occasionally. With
slotted spoon, transfer bacon to paper towel-lined plate
to drain. Discard all but 2 tablespoons bacon fat in
saucepot. Add chicken, soup vegetables and butter to
bacon fat and cook over medium heat 10 to 12 minutes or
until carrots are tender and chicken is no longer pink,
stirring occasionally.

Stir in corn, thyme, Italian seasoning, turmeric, if
using, salt and pepper; cook 5 to 6 minutes over medium
heat or until corn is tender, stirring occasionally.

Stir in chicken broth and milk; heat until boiling over
medium-high heat. Reduce to low, cover and simmer 15
minutes to blend flavors.

Makes about 8 cups. Ladle soup into soup bowls; sprinkle
reserved bacon on top.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Pepe Le Pew found guilty of sexual harassment & stinking.

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Nancy Backus on 09-28-18 06:22 <=-

I knew that - I was in smartass mode.

OK, I pretty much guessed that, but one hates to assume... ;)

Because we all know what "assume" does ...........

Exactly... :)

They owned one of my favourite "bean" coffee brands - 8 O'clock. I
used to enjoy hanging out near the big coffee grinder and smelling the
freshly ground beans. 8 O'clock was spun-off and has survived its
parent.

Yes, I still see it around, various places... And I also remember it
from my childhood, at A&P....

When I was still grinding my own from whole beans I had worked up a "personal" blend of one bag (11 oz) each of Columbian, Dark, and
French roasts. Then I discovered Maxwell House Ultra Bold and Folger's Black Silk and gave up blending my own.

Sigh... I had to just give it all up... coffee and apples... what a pain
to allergic to those... ;0

The local IGA franchisee has gone over to Sav-A-Lot stores

I don't think there are any directly in Rochester, though I could be
wrong.... But I drive by the one on Rt 104 in Williamson fairly
regularly on my way to points north in NY or east in NY or beyond...
And I'm pretty sure there's still one out Spencerport Rd on the west
side of town on the way out to Spencerport and Brockport...

What I miss out of all of this is the small, family-owned
neighbourhood markets where one could take the shoe-leather express
down the market and pick up the fresh stuff (meat, fish, veg) for
dinner. Sure the prices were a few pennies higher - but, convenience is worth something and storage soon fills up ...... especially if, like
me, you were born with pack-rat genes.

We do have something of the sort a few blocks down the street, but I've
not been in there for years... last time I was, it was under different management from what's there now, and I wasn't too impressed with the
quality of what they were stocking... not much fresh, really, and the
prices were more than just a few pennies higher... What I've seen from
the outside more recently doesn't really entice me to go in and check
things out, either....

ttyl neb

... Tomato paste: what you use to fix broken tomatoes.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

When I was still grinding my own from whole beans I had worked up a "personal" blend of one bag (11 oz) each of Columbian, Dark, and
French roasts. Then I discovered Maxwell House Ultra Bold and Folger's Black Silk and gave up blending my own.

Sigh... I had to just give it all up... coffee and apples... what a
pain to allergic to those... ;0

I knew about the apples. I must have missed the coffee allergy. I thought
you just didn't like it. Sorta like beer.

-----< EDIT >-----

What I miss out of all of this is the small, family-owned
neighbourhood markets where one could take the shoe-leather express
down the market and pick up the fresh stuff (meat, fish, veg) for
dinner. Sure the prices were a few pennies higher - but, convenience is worth something and storage soon fills up ...... especially if, like
me, you were born with pack-rat genes.

We do have something of the sort a few blocks down the street, but I've not been in there for years... last time I was, it was under different management from what's there now, and I wasn't too impressed with the quality of what they were stocking... not much fresh, really, and the prices were more than just a few pennies higher... What I've seen from the outside more recently doesn't really entice me to go in and check things out, either....

The neighbourhood grocery has been supplanted by the convenience store - whether attached to a gasoline depot or not. I'm not entirely sure I'm
in favour. Back in the Mom & Pop days - Pop was a meat cutter (usually)
and all the fresh offerings were "service meats". Mom ran the produce,
dry goods and the cash drawer. Modern C-store - min wage, sullen teens clerking, no fresh foods, everything pre-packaged. FEH!

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

Title: Potato Pancakes (Neighborhood Shopping) *
Categories: Vegetables, Potatoes
Yield: 4 Servings

2 lb Potatoes; grated into bowl
- of cold water
1 md Onion; very fine chopped
2 lg Eggs
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Baking powder
1/2 ts Pepper
Vegetable oil; for frying

Soak potatoes in the water 10 minutes; drain and squeeze
dry in a kitchen towel. In large bowl combine all
ingredients except oil; mix thoroughly.

Pour oil into large skillet to a depth of 1/8"; place
over medium heat.

For each pancake, portion 1/2 cup.

Makes 4 to 6 servings (12 pancakes)

* Latkes for the goyim - UDD

Recipe provided by The National Potato Promotion Board.

Neighborhood Shopping 12/4/96

Typos by Bobbie Beers

Uncle Dirty Dave's Archives

MMMMM

... Zall's Law: A dirty book is seldom dusty.
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Only because they'd not know a mortar and pestle if it bit them

on

the left cheek of their fundament. And they'd have not a clew as
to how to operate such.

They would however look at them in Sur La Table and ooh and

ahh over

the latest cool thing.

Yup(pie)

More like Snowflake. Or Potato Flake in this case. They'd want to
know where the QR code for the app was.

That's what I meant - Anne Page was an A&P house brand.

Still

is for all I'd know.

As I told Nancy, I was in smart-ass mode for that reply.

Situation normal in other words.

All of its supermarkets were sold or closed by December 1, 2015

There were some here in CT up until about then. They bought

out a

chain called Waldbaum's and the last of those closed as far as

I

know.

Grocery store chains seem to be like a "square dance". Change

partners

and do-si-do ..... or is that dough see dough?

It's more of a tango - or tangle-go.

The Waldbaum's local chain was bought out by A&P, who then

sold most

of them to Big Y. They're regional. The few Shaw's we had

became

Shop Rite. There are now two Trader Joe's stores in Hartford

County,

which helps.

I've been in Big Y and Shaw's when shopping for various eastern

seaboard

picnic supplies.

I still have a Shaw's card on my tangle of key tags. The Waldbaum's
one is still there too, as a souvenir.

I see that the Shop & Save stores which took over the former Kroger
locations in my town are going away. Parent company Supervalu is

cutting

I've heard of them but never seen one.

the oubliette. Several Shop & Saves in the St. Louis market have

been

taken over by Schnuks Markets - but, that won't fly here as the

remaining

S & S stores are within a few blocks of existing (and busy) Schnuks
markets.

I've heard that name too, but never seen one of them either.

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RUTH HANSCHKA wrote to DAVE DRUM <=-

The Waldbaum's local chain was bought out by A&P, who then
sold most of them to Big Y. They're regional. The few Shaw's
we had became Shop Rite. There are now two Trader Joe's stores
in Hartford County, which helps.

I've been in Big Y and Shaw's when shopping for various eastern
seaboard picnic supplies.

I still have a Shaw's card on my tangle of key tags. The Waldbaum's
one is still there too, as a souvenir.

I see that the Shop & Save stores which took over the former Kroger locations in my town are going away. Parent company Supervalu is
cutting

I've heard of them but never seen one.

SuperValu or Shop & Save? No reason you'd have seen Shop & Save as they are/were a St. Louis based operation. But, you may have seen SuperValu operations without realising that Shaw's, Star Market and United Natural
Foods are/were their operations.

As I have said elsewhere in this thread ownership of store brands is
*very* fluid and fungible.

the oubliette. Several Shop & Saves in the St. Louis market have
been taken over by Schnuks Markets - but, that won't fly here as the remaining S & S stores are within a few blocks of existing (and busy) Schnuks markets.

I've heard that name too, but never seen one of them either.

No reason you would have. They (Schnuks) are regional, based in St.
Louis, Mo. They were the gold-standard in grocery shopping until Hy-Vee
came to town. Hy-Vee is forcing all stores to "raise their game". Nearly
all now offer on-line shopping and curbside pick-up or delivery. I've
not explored thresholds of the other outfits - but Hy-Vee offers to pick
you order for curbside pick-up at no extra charge if your total before
taxes is $50 or more. They will deliver an order of $100 or more for no
charge -- tipping the delivery person is up to you.

I've used the curbside deal a time or two. Just on dry goods, though.
Produce and meat I prefer to select myself. But, a can of peas is a can
of peas. And a 12 pack of diet A&W Cream Soda or Root Beer ..... Bv)=

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

Title: Stuffed Red Peppers
Categories: Beef, Vegetables, Rice, Herbs, Cheese
Yield: 6 Servings

6 md Red bell peppers
1 lb Ground round
1/2 White onion; diced
2 cl Garlic; minced
1/2 c Diced bell pepper; from the
- tops you removed
1/2 c Shredded carrots
1/4 c Dry quick barley
1/2 c Dry Hy-Vee instant brown
- rice
1 c Vegetable broth
1 c Hy-Vee shredded mozzarella;
- divided

Set oven to 250°F/120°C.

Cut tops off peppers; remove seeds and membranes. Place
peppers in a large pot; cover with salted water. Bring
to a boil; reduce heat, cover and simmer for 5 minutes.
Drain peppers and set aside.

In a large skillet, brown beef w/diced onion & garlic.

Stir in bell pepper, carrots, barley, rice and broth.
Simmer, covered, for 10 to 15 minutes.

Stir in 1/2 cup cheese.

Fill each bell pepper with beef mixture. Top each with
remaining cheese and bake for 25 minutes.

Source: Hy-Vee weekly ad from the week of March 6, 2013.

RECIPE FROM: http://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... "There's a difference between a philosophy and a tagline" Dave Drum - 1997 --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Nancy Backus on 10-01-18 06:01 <=-

When I was still grinding my own from whole beans I had worked up a
"personal" blend of one bag (11 oz) each of Columbian, Dark, and
French roasts. Then I discovered Maxwell House Ultra Bold and Folger's
Black Silk and gave up blending my own.

Sigh... I had to just give it all up... coffee and apples... what a
pain to be allergic to those... ;0

I knew about the apples. I must have missed the coffee allergy. I
thought you just didn't like it. Sorta like beer.

No, it's another sad allergy... I've always enjoyed my coffee... once in
a great while, if Richard has some particularly good coffee, I'll take a
tiny sip... that doesn't seem to trigger anything.... but I've not been
able to really drink coffee for over 40 years, now... and don't take
chances with things with it in, when I'm aware of the presence... ;0

What I miss out of all of this is the small, family-owned
neighbourhood markets where one could take the shoe-leather express
down the market and pick up the fresh stuff (meat, fish, veg) for
dinner. Sure the prices were a few pennies higher - but, convenience is
worth something and storage soon fills up ...... especially if, like
me, you were born with pack-rat genes.

We do have something of the sort a few blocks down the street, but I've
not been in there for years... last time I was, it was under different
management from what's there now, and I wasn't too impressed with the
quality of what they were stocking... not much fresh, really, and the
prices were more than just a few pennies higher... What I've seen from
the outside more recently doesn't really entice me to go in and check
things out, either....

The neighbourhood grocery has been supplanted by the convenience store
- whether attached to a gasoline depot or not. I'm not entirely sure
I'm in favour. Back in the Mom & Pop days - Pop was a meat cutter (usually) and all the fresh offerings were "service meats". Mom ran the produce, dry goods and the cash drawer. Modern C-store - min wage,
sullen teens clerking, no fresh foods, everything pre-packaged. FEH!

I think the neighborhood store here is somewhere between the two....
definitely no gasoline depot, just the store... but I doubt that Pop is
cutting the meat or supplying service meats..... last I was there, the
produce wasn't great, either.... but I think there is a little of the
fresh foods, and not sure what the staff is like.... :) I'm sure
there's lots of canned foods and snacky stuff....

ttyl neb

... I finally got my head together, and my body fell apart.

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NANCY BACKUS wrote to DAVE DRUM <=-

I knew about the apples. I must have missed the coffee allergy. I
thought you just didn't like it. Sorta like beer.

No, it's another sad allergy... I've always enjoyed my coffee... once
in a great while, if Richard has some particularly good coffee, I'll
take a tiny sip... that doesn't seem to trigger anything.... but I've
not been able to really drink coffee for over 40 years, now... and
don't take chances with things with it in, when I'm aware of the presence... ;0

I am pretty fortunate in the allergy roulette sweepstakes. It must be genetic-linked, my mother was allergic to strawberries and banananas.
I, thank fortune, am not allergic to strawbs. I am allergic to 'nanners
though. Which is OK as I don't care for them anyway. And both my brother
and I are allergic to wacky tobacky. Which got me out of the 60s fairly
intact .... but didn't help Phil in Vietnam (where he discovered the
allergy). And neither my brother nor I are allergic to poison ivy/oak/
sumac .... we can nap in a patch of it and not get the itchy-scratchies.

The neighbourhood grocery has been supplanted by the convenience store
- whether attached to a gasoline depot or not. I'm not entirely sure
I'm in favour. Back in the Mom & Pop days - Pop was a meat cutter (usually) and all the fresh offerings were "service meats". Mom ran the produce, dry goods and the cash drawer. Modern C-store - min wage,
sullen teens clerking, no fresh foods, everything pre-packaged. FEH!

I think the neighborhood store here is somewhere between the two.... definitely no gasoline depot, just the store... but I doubt that Pop is cutting the meat or supplying service meats..... last I was there, the produce wasn't great, either.... but I think there is a little of the fresh foods, and not sure what the staff is like.... :) I'm sure
there's lots of canned foods and snacky stuff....

The big thing that did for the neighbourhood market was the coming of inexpensive refrigeration. People didn't have to buy their perishables
a day or two at a time. And the stupormarkups offered quantity pricing
the Mom & Pop couldn't match. Not to mention their advertising budgets.

I've told the tale of my sorta niece who buys into the Wal-Mart myth of
"Always the lowest price". Even after I demonstrated to her that I could
do better on both quality and price than Wal-Mart she still goes there
and stands on line waiting to check-out. And puts up with the rudeness
of staff and the long trudges across their parking lot.

She, and people like her are who killed the neighbourhood markets.

<END OF RANT>

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

Title: Roasted Rack of Pork
Categories: Five, Vegetables, Pork
Yield: 6 Servings

5 lb Bone-in pork loin roast;
- chine bone removed
2 cl Garlic; crushed
Coarse ground black pepper

Heat oven to 350°F/175°C.

Trim excess fat from pork loin and trim extra meat from
between rib bones. (This is called "Frenching" the
bones; you can also ask your butcher to do this).

Rub all surfaces with crushed garlic and sprinkle
generously with black pepper.

Place pork roast, bones up, on rack in shallow roasting
pan. Roast for 1 to 1 1/2 hours, until meat thermometer
inserted reads 150°F/66°C to 155°F/68°C.

Remove roast from oven, let rest about 10 minutes. Cut
between rib bones to serve.

WINE SUGGESTION: For an elegant dinner party, pour a
Cabernet Sauvignon; for a summer dinner party, try a
Zinfandel.

SERVING SUGGESTIONS: Serve with Wild Rice Stuffing,
Cooked Carrots, Spinach Salad, and dinner rolls.

Yield: Serves 6

Ward's Neighborhood Market
208 Pine St, Lewiston, ME 04240

Recipe courtesy of National Pork Board.

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

Uncle Dirty Dave's Archives

MMMMM

... If we closed all the Wal-mart stores would China go bankrupt?
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I see that the Shop & Save stores which took over the former

Kroger

locations in my town are going away. Parent company Supervalu is
cutting

I've heard of them but never seen one.

SuperValu or Shop & Save? No reason you'd have seen Shop & Save as

they

are/were a St. Louis based operation. But, you may have seen

SuperValu

operations without realising that Shaw's, Star Market and United

Natural

Foods are/were their operations.

None of the above.

As I have said elsewhere in this thread ownership of store brands

is

*very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

you order for curbside pick-up at no extra charge if your total

before

taxes is $50 or more. They will deliver an order of $100 or more

for no

charge -- tipping the delivery person is up to you.

I've used the curbside deal a time or two. Just on dry goods,

though.

Produce and meat I prefer to select myself. But, a can of peas is a

can

of peas. And a 12 pack of diet A&W Cream Soda or Root Beer .....

Bv)=

...has aspartame in it, so I can't have any.... One more reason I
prefer going in myself too. I can't read labels I can't see.
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RUTH HANSCHKA wrote to DAVE DRUM <=-

SuperValu or Shop & Save? No reason you'd have seen Shop & Save as
they are/were a St. Louis based operation. But, you may have seen
SuperValu operations without realising that Shaw's, Star Market and
United Natural Foods are/were their operations.

None of the above.

Fair enuf. I know they are/were in Connecticut and Rhode Island.

As I have said elsewhere in this thread ownership of store brands
is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner" but
a lot "change partners" and "do-si-do" (dough-see-dough)

you order for curbside pick-up at no extra charge if your total
before taxes is $50 or more. They will deliver an order of $100 or
more for no charge -- tipping the delivery person is up to you.

I've used the curbside deal a time or two. Just on dry goods,
though. Produce and meat I prefer to select myself. But, a can of
peas is a can of peas. And a 12 pack of diet A&W Cream Soda or Root
Beer ..... Bv)=

...has aspartame in it, so I can't have any.... One more reason I
prefer going in myself too. I can't read labels I can't see.

If I have any qualms about what I'm ordering I can whistle up nutritional information/panels with a quick Bing search. I prefer going to the store myself. But, if the press of other things makes it simpler/more
convenient to do the "aisles online" .........

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

Title: St. Swithin's Day Apple Dowdy
Categories: Fruits, Pastry, Desserts
Yield: 6 servings

Tart apples
Light brown sugar
Cinnamon
Grated nutmeg
Butter
Biscuit dough

Peel and quarter firm, tart apples and place them in a
baking dish. Sprinkle light brown sugar over them, the
amount depending upon the sweetness of the apples. Dust
with a very little cinnamon, and grate nutmeg over the
top. Dot generously with butter and pour over 1/2 cup of
warm water. Cover the top with a rich biscuit dough,
rolled about 3/4 of an inch thick, slash a few holes to
allow the steam to escape, and bake in a 300°F/150°C.
oven for three hours. Serve with thick, unwhipped cream.

RECIPE SOURCE: Feast Day Cookbook by Katherine Burton and
: Helmut Ripperger

RECIPE FROM: https://www.catholicculture.org

Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook
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10-07-18 05:53 Dave Drum wrote to RUTH HANSCHKA about Annie Banani
Howdy! Dave and Ruth,

@MSGID: <5BBA1FC4.114665.cooking@capitolcityonline.net>
@REPLY: <5BB9D95D.114661.cooking@capitolcityonline.net>

RUTH HANSCHKA wrote to DAVE DRUM <=-

-SNIP-

As I have said elsewhere in this thread ownership of store brands
is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner" but
a lot "change partners" and "do-si-do" (dough-see-dough)

When I read Daves comment to Ruth my scrambled brain reminded me of being
in a Kroger store a few weeks after the Winn-Dixie stores stopped giving
their customers S&H Green Stamps at the check-out registers.

I was in a check-out line at that Kroger and saw a large Yellow banner
saying:

"We Will Never Take Your Top-Value Stamps Away" .

And YES!, once in a while I will mention that phrase while I'm shopping at Kroger.
But most of the employees I tell it to weren't working for Kroger back when
I saw that banner many years ago.

Yes, I'm a hard case.



... You are the author of Your own Life Story. So make it a good one.
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Ed Vance wrote to Dave Drum <=-

Did you mean to make your post non-public?

10-07-18 05:53 Dave Drum wrote to RUTH HANSCHKA about Annie Banani
Howdy! Dave and Ruth,

RUTH HANSCHKA wrote to DAVE DRUM <=-

-SNIP-

As I have said elsewhere in this thread ownership of store brands
is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner" but
a lot "change partners" and "do-si-do" (dough-see-dough)

When I read Daves comment to Ruth my scrambled brain reminded me of
being in a Kroger store a few weeks after the Winn-Dixie stores stopped giving their customers S&H Green Stamps at the check-out registers.

I was in a check-out line at that Kroger and saw a large Yellow banner saying:

"We Will Never Take Your Top-Value Stamps Away" .

And YES!, once in a while I will mention that phrase while I'm shopping
at Kroger.

But most of the employees I tell it to weren't working for Kroger back when I saw that banner many years ago.

Yes, I'm a hard case.

You'd be hard pressed to find anyone giving "trading stamps" these days.
Here in the Midwest we had Green Stamps (with a redemption store in my
town), Top Value (yellow) Stamps, Plaid Stamps, Blue Chip Stamps and
my grandmother's favourite Eagle Stamps - which could be redeemed for
ca$h money.

Also cigarette coupons. I used to tell my parents for every 20,000
Raleigh cigarette coupons you can get a free lung cancer.

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

Title: Record-Eagle Chile Verde
Categories: Stews, Pork, Poultry, Chilies
Yield: 12 Servings

1 1/2 lb Tomatillos
5 cl Garlic; not peeled
2 Jalapenos; seeded, chopped
2 lg Anaheim chilies; chopped
1 bn Cilantro leaves; cleaned,
- chopped
4 lb Pork shoulder; in cubes
Salt & fresh ground pepper
Olive oil
2 md Yellow onions
3 cl Garlic; peeled, fine chopped
1 tb Dried oregano
2 1/2 c Chicken stock
pn Ground cloves

Chef Randy Chamberlain of blu in Glen Arbor said, "While
most every chilli cookoff chef has a secret to keep, I'm
not one of them. Make this yourself."

Remove papery husks from tomatillos and rinse well. Cut in
half and place cut side down, along with 5 unpeeled garlic
cloves, on a foil-lined baking sheet. Place under a broiler
for about 5-7 minutes to lightly blacken the skin. Remove
from oven, let cool enough to handle.

If you want the additional flavor of chilies other than
jalapenos, you can add a couple Anaheim or poblano chilies.
Either use canned green chilies or roast fresh chilies over
a gas flame or under the broiler until blackened all around.
Let cool in a bag, remove the skin, seeds and stem.

Place tomatillos, skins included, into blender. Remove the
now-roasted garlic cloves from their skins, add them to the
blender. Add chopped jalapeno peppers, other chilies (if you
are using them) and cilantro to the blender. Pulse until all
ingredients are finely chopped and mixed.

Season the pork cubes generously with salt and pepper. Heat
olive oil in a large, heavy-bottomed skillet over medium
high heat and brown pork chunks well on all sides. Work in
batches so that the pork is not crowded in the pan and has a
better chance to brown well. Using a slotted spoon or tongs,
lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place
the onions and garlic in the same skillet and cook, stirring
occasionally until limp, about 5 minutes. If your skillet is
large enough to cook the entire batch of chile verde, with
the sauce and meat, then add the pork back to the pan. If
not, get a large soup pot and add the onion mixture and the
pork to it. Add the oregano to the pan. Add the tomatillo
chile verde sauce to the pork and onions. Add the chicken
stock (enough to cover the meat). Add a pinch of ground
cloves. Add a little salt and pepper. (Not too much).

Bring to a boil and reduce to a slight simmer. Cook for 2-3
hours uncovered or until the pork is fork tender.

FROM: Randy Chamberlain, blu

From: http://www.record-eagle.com/food

Uncle Dirty Dave's Archives

MMMMM

... Make your party as enjoyable and fatality-free as possible.
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Quoting Dave Drum to Nancy Backus on 10-04-18 06:45 <=-

No, it's another sad allergy... I've always enjoyed my coffee... once
in a great while, if Richard has some particularly good coffee, I'll
take a tiny sip... that doesn't seem to trigger anything.... but I've
not been able to really drink coffee for over 40 years, now... and
don't take chances with things with it in, when I'm aware of the
presence... ;0

I am pretty fortunate in the allergy roulette sweepstakes. It must be genetic-linked, my mother was allergic to strawberries and banananas.
I, thank fortune, am not allergic to strawbs. I am allergic to
'nanners though. Which is OK as I don't care for them anyway.

I doubt that mine is genetic-linked, as I don't know of anyone else in
the family with the same allergies... Bananas aren't my favorite fruit,
but I don't mind them too much in small quantities once in a while... :)

And both my brother and I are allergic to wacky tobacky. Which got me
out of the 60s fairly intact .... but didn't help Phil in Vietnam
(where he discovered the allergy).

I never was interested it trying that out, except, inadvertantly, as
secondhand smoke, but I don't think I'm allergic to that...

And neither my brother nor I are allergic to poison ivy/oak/sumac
.... we can nap in a patch of it and not get the itchy-scratchies.

Lucky indeed... :) I've had a couple rather extensive cases of poison
ivy, once as a 5 or 6 year old, and once as a teenager.... I may have a
reduced sensitivity to it now, but I still wouldn't consider napping in
a patch of it.... wouldn't want to take the chance...! :)

The neighbourhood grocery has been supplanted by the convenience store
- whether attached to a gasoline depot or not. I'm not entirely sure
I'm in favour. Back in the Mom & Pop days - Pop was a meat cutter
(usually) and all the fresh offerings were "service meats". Mom ran the
produce, dry goods and the cash drawer. Modern C-store - min wage,
sullen teens clerking, no fresh foods, everything pre-packaged. FEH!

I think the neighborhood store here is somewhere between the two....
definitely no gasoline depot, just the store... but I doubt that Pop is
cutting the meat or supplying service meats..... last I was there, the
produce wasn't great, either.... but I think there is a little of the
fresh foods, and not sure what the staff is like.... :) I'm sure
there's lots of canned foods and snacky stuff....

The big thing that did for the neighbourhood market was the coming of inexpensive refrigeration. People didn't have to buy their perishables
a day or two at a time. And the stupormarkups offered quantity pricing
the Mom & Pop couldn't match. Not to mention their advertising
budgets.

Those probably did all play into the demise... my experience was also
that the neighborhood markets raised their prices higher, having only
the captive audience of those who couldn't get to the supermarkets...
and then offered credit that one never got out from under, even when it
was no-interest.... and the quality of their perishable foods suffered
as well...

I've told the tale of my sorta niece who buys into the Wal-Mart myth
of "Always the lowest price". Even after I demonstrated to her that I could do better on both quality and price than Wal-Mart she still goes there and stands on line waiting to check-out. And puts up with the rudeness of staff and the long trudges across their parking lot.

Sad....

She, and people like her are who killed the neighbourhood markets.

Certainly they don't help the situation....

<END OF RANT>

Gets you going.... ;)

ttyl neb

... I am not a glutton; I am an explorer of food. - Erma Bombeck

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--- Platinum Xpress/Win/WINServer v3.0pr5
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NANCY BACKUS wrote to DAVE DRUM <=-

No, it's another sad allergy... I've always enjoyed my coffee... once
in a great while, if Richard has some particularly good coffee, I'll
take a tiny sip... that doesn't seem to trigger anything.... but I've
not been able to really drink coffee for over 40 years, now... and
don't take chances with things with it in, when I'm aware of the
presence... ;0

I am pretty fortunate in the allergy roulette sweepstakes. It must be genetic-linked, my mother was allergic to strawberries and banananas.
I, thank fortune, am not allergic to strawbs. I am allergic to
'nanners though. Which is OK as I don't care for them anyway.

I doubt that mine is genetic-linked, as I don't know of anyone else in
the family with the same allergies... Bananas aren't my favorite fruit, but I don't mind them too much in small quantities once in a while...
:)

Mine may not be genetic ..... just seems so. It could be a fun-co just
as easily.

And both my brother and I are allergic to wacky tobacky. Which got me
out of the 60s fairly intact .... but didn't help Phil in Vietnam
(where he discovered the allergy).

I never was interested it trying that out, except, inadvertantly, as secondhand smoke, but I don't think I'm allergic to that...

Too bad I wasn't as allergic to nicotine. That would have saved me a LOT
of money and possibly prevented the incipient emphysema I am facing.

And neither my brother nor I are allergic to poison ivy/oak/sumac
.... we can nap in a patch of it and not get the itchy-scratchies.

Lucky indeed... :) I've had a couple rather extensive cases of poison ivy, once as a 5 or 6 year old, and once as a teenager.... I may have a reduced sensitivity to it now, but I still wouldn't consider napping in
a patch of it.... wouldn't want to take the chance...! :)

I wouldn't do so voluntarily. One never knows when an immunity will
reverse spontaneously.

The big thing that did for the neighbourhood market was the coming of inexpensive refrigeration. People didn't have to buy their perishables
a day or two at a time. And the stupormarkups offered quantity pricing
the Mom & Pop couldn't match. Not to mention their advertising
budgets.

Those probably did all play into the demise... my experience was also
that the neighborhood markets raised their prices higher, having only
the captive audience of those who couldn't get to the supermarkets...
and then offered credit that one never got out from under, even when it was no-interest.... and the quality of their perishable foods suffered
as well...

I don't think it was the "captive clientele" so much as they didn't get
the economy of scale discounts the big chains enjoyed. The Red & White
and IGA associations are/were a work-around for that.

My Humphrey's Market is between a Mom & Pop sized neighbourhood store
and a full-goose-bozo stupormarkup. Even though they are a family-owned
and run operation in a semi-dodgy neighbourhood. But, they have a USDA inspected/regulated slaughterhouse attached, all of their fresh meat is "service" meat, produce is as local as possible and they carry local specialities and things that the big guys don't mess with. Like locally produced sauces, salad dressings, noodles/dumplings, spice blends, etc.
They also have their own semi w/reefer which makes trips to the south-
west produce belt when local veg are out-of-season.

I've told the tale of my sorta niece who buys into the Wal-Mart myth
of "Always the lowest price". Even after I demonstrated to her that I could do better on both quality and price than Wal-Mart she still goes there and stands on line waiting to check-out. And puts up with the rudeness of staff and the long trudges across their parking lot.

Sad....

She, and people like her are who killed the neighbourhood markets.

Certainly they don't help the situation....

<END OF RANT>

Gets you going.... ;)

Pretty much. More the way that Wally-World pays their help so little
that a substantial fraction of them are on some sort of public assistance. Truly the "working poor". It's sad.

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 sautéing, 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

... If someone else is paying for it, food just tastes a lot better.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

SuperValu operations without realising that Shaw's, Star Market

and

United Natural Foods are/were their operations.

None of the above.

Fair enuf. I know they are/were in Connecticut and Rhode Island.

Were. They pulled out a good five years ago.

As I have said elsewhere in this thread ownership of store

brands

is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner"

but

a lot "change partners" and "do-si-do" (dough-see-dough)

Mostly dough, half-baked in-house generally speaking.

peas is a can of peas. And a 12 pack of diet A&W Cream Soda or

Root

Beer ..... Bv)=

...has aspartame in it, so I can't have any.... One more

reason I

prefer going in myself too. I can't read labels I can't see.

If I have any qualms about what I'm ordering I can whistle up

nutritional

information/panels with a quick Bing search. I prefer going to the

store

myself. But, if the press of other things makes it simpler/more
convenient to do the "aisles online" .........

The online shopping handles coupons oddly though, at least here;
they'll take them, but you don't get doubles (if your area has
doubles) and the money acts like a credit on your next order as often
as not.
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Quoting Ed Vance to Dave Drum on 10-07-18 15:46 <=-

Howdy! Dave and Ruth,

Hey, there, Ed... good to see you jump in again... ;)

As I have said elsewhere in this thread ownership of store brands
is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner" but
a lot "change partners" and "do-si-do" (dough-see-dough)

When I read Daves comment to Ruth my scrambled brain reminded me of
being in a Kroger store a few weeks after the Winn-Dixie stores stopped giving their customers S&H Green Stamps at the check-out registers.

That was a long time ago.... ;)

I was in a check-out line at that Kroger and saw a large Yellow banner saying:
"We Will Never Take Your Top-Value Stamps Away" .
And YES!, once in a while I will mention that phrase while I'm
shopping at Kroger.

As an irony, I'm sure...

But most of the employees I tell it to weren't working for Kroger back when I saw that banner many years ago.

They probably weren't even born yet... ;)

Yes, I'm a hard case.

So true... (G)

ttyl neb

... Sunday Brunch? Why sleep in when you can go pay $18 for eggs?

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RUTH HANSCHKA wrote to DAVE DRUM <=-

SuperValu operations without realising that Shaw's, Star Market
and United Natural Foods are/were their operations.

None of the above.

Fair enuf. I know they are/were in Connecticut and Rhode Island.

Were. They pulled out a good five years ago.

Untied Natural Foods is pretty recent. They may not have spread out to
the sticks yet.

As I have said elsewhere in this thread ownership of store
brands is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner"
but a lot "change partners" and "do-si-do" (dough-see-dough)

Mostly dough, half-baked in-house generally speaking.

Huh? Dough refers to the green necessary which lives in the ca$h drawer
or may be doubled by folding over.

peas is a can of peas. And a 12 pack of diet A&W Cream Soda or

< > Root Beer ..... Bv)=

...has aspartame in it, so I can't have any.... One more
reason I prefer going in myself too. I can't read labels
I can't see.

If I have any qualms about what I'm ordering I can whistle up
nutritional information/panels with a quick Bing search. I prefer
going to the store myself. But, if the press of other things makes
it simpler/more convenient to do the "aisles online" .........

The online shopping handles coupons oddly though, at least here;
they'll take them, but you don't get doubles (if your area has
doubles) and the money acts like a credit on your next order as often
as not.

I use Hy-Vee for that and their coupons are linked to my loyalty card
account - the coupons are deducted automatically and the gasoline credits
added to the card at the same time. I currently have a re-stock order for
diet soda, hot cereal, Red Gold canned tomatoes and Sriracha ketchup, as
well as some ground Maxwell House Ultra Bols ground coffee, snacky-cracky stuff and canned soups which totals over U$50.

That will get me (according to my figures) 65c/gallon off my next fill-up
at Hy-Vee's station or any of the Casey's C-store/gasoline stations in
the area. I'll nip across the street from my work and pick it up before
I come home tonight. 50c of the 65c is from a special offer they run from
time to time of 50c/gallon off per $50 (before taxes - after coupons)
spent on grocery items (booze and beer and prescriptions don't count).

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

Title: Roasted Garlic & Herb Shrimp w/Spaghetti
Categories: Seafood, Pasta, Herbs, Sauces, Chilies
Yield: 4 Servings

2 tb Olive oil
3 cl Garlic; crushed
3 c Roasted garlic & herb
- Italian sauce
1/2 ts Crushed red pepper
1 lb Medium shrimp; peeled,
- deveined
10 oz Pkg Pepperidge Farm garlic
- bread
16 oz Pkg spaghetti; cooked,
- drained
3 tb Minced fresh Italian parsley
- rosemary or thyme, opt

Heat the oven to 400°F/205°C for the bread.

Heat the oil in a 12" skillet over medium heat. Add the
garlic and cook until it's golden.

Stir the sauce and red pepper in the skillet and heat to
a boil. Reduce the heat to low. Add the shrimp and cook
for 5 minutes or until they're cooked through.

Meanwhile, bake the bread according to the package
directions.

Toss the spaghetti with the shrimp mixture. Sprinkle with
the parsley. Cut the bread into 2" diagonal slices.

Serve the bread with the spaghetti mixture.

From: http://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... You're a chef. I recognize the traditional accoutrements.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 10-09-18 10:51 <=-

And both my brother and I are allergic to wacky tobacky. Which got me
out of the 60s fairly intact .... but didn't help Phil in Vietnam
(where he discovered the allergy).

I never was interested it trying that out, except, inadvertantly, as
secondhand smoke, but I don't think I'm allergic to that...

Too bad I wasn't as allergic to nicotine. That would have saved me a
LOT of money and possibly prevented the incipient emphysema I am
facing.

Indeed. :) Thankfully, that's another I never was interested in trying
out... I am sensitive to the secondhand smoke, though... possible I'd've
been allergic to it... ;)

And neither my brother nor I are allergic to poison ivy/oak/sumac
.... we can nap in a patch of it and not get the itchy-scratchies.

Lucky indeed... :) I've had a couple rather extensive cases of poison
ivy, once as a 5 or 6 year old, and once as a teenager.... I may have a
reduced sensitivity to it now, but I still wouldn't consider napping in
a patch of it.... wouldn't want to take the chance...! :)

I wouldn't do so voluntarily. One never knows when an immunity will reverse spontaneously.

For sure. :)

The big thing that did for the neighbourhood market was the coming of
inexpensive refrigeration. People didn't have to buy their perishables
a day or two at a time. And the stupormarkups offered quantity pricing
the Mom & Pop couldn't match. Not to mention their advertising
budgets.

Those probably did all play into the demise... my experience was also
that the neighborhood markets raised their prices higher, having only
the captive audience of those who couldn't get to the supermarkets...
and then offered credit that one never got out from under, even when it
was no-interest.... and the quality of their perishable foods suffered
as well...

I don't think it was the "captive clientele" so much as they didn't
get the economy of scale discounts the big chains enjoyed. The Red &
White and IGA associations are/were a work-around for that.

Yes, I knew that workaround association... And I understand the lack of
the economy of scale discounts. but in this case, it appeared that their
prices were higher yet than that would have indicated...

My Humphrey's Market is between a Mom & Pop sized neighbourhood store
and a full-goose-bozo stupormarkup. Even though they are a
family-owned and run operation in a semi-dodgy neighbourhood. But, they have a USDA inspected/regulated slaughterhouse attached, all of their fresh meat is "service" meat, produce is as local as possible and they carry local specialities and things that the big guys don't mess with. Like locally produced sauces, salad dressings, noodles/dumplings, spice blends, etc. They also have their own semi w/reefer which makes trips
to the south-west produce belt when local veg are out-of-season.

They've found and maintained their niche, it would appear... :)

<END OF RANT>

Gets you going.... ;)

Pretty much. More the way that Wally-World pays their help so little
that a substantial fraction of them are on some sort of public
assistance. Truly the "working poor". It's sad.

Yup. Lots of reasons to not patronize them....

ttyl neb

... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

SuperValu operations without realising that Shaw's, Star

Market

and United Natural Foods are/were their operations.

None of the above.

Fair enuf. I know they are/were in Connecticut and Rhode Island.

Were. They pulled out a good five years ago.

Untied Natural Foods is pretty recent. They may not have spread out

to

the sticks yet.

They have a distributor out by the Rhode Island border, and watching
the product names scroll we do get a lot of them.

It's more of a square dance than a marriage, when it comes

to

supermarket chains.

Funny, I've made that comparison. Not much of "honour your

partner"

but a lot "change partners" and "do-si-do" (dough-see-dough)

Mostly dough, half-baked in-house generally speaking.

Huh? Dough refers to the green necessary which lives in the ca$h

drawer

or may be doubled by folding over.

They try for folding green, but get greedy as often as not and just
end up folding. Seen that movie a few times.

doubles) and the money acts like a credit on your next order

as often

as not.

I use Hy-Vee for that and their coupons are linked to my loyalty

card

account - the coupons are deducted automatically and the gasoline

credits

added to the card at the same time. I currently have a re-stock

order for

diet soda, hot cereal, Red Gold canned tomatoes and Sriracha

ketchup, as

well as some ground Maxwell House Ultra Bols ground coffee, snacky-

cracky

stuff and canned soups which totals over U$50.

That works great for electronic coupons, not so well for paper ones.

That will get me (according to my figures) 65c/gallon off my next

fill-up

at Hy-Vee's station or any of the Casey's C-store/gasoline stations

in

the area. I'll nip across the street from my work and pick it up

before

I come home tonight. 50c of the 65c is from a special offer they

run from

time to time of 50c/gallon off per $50 (before taxes - after

coupons)

spent on grocery items (booze and beer and prescriptions don't

count).

Are they one of the Royal Ahold stores? It sounds like their sort of promotion.

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RUTH HANSCHKA wrote to DAVE DRUM <=-

That works great for electronic coupons, not so well for paper ones.

That will get me (according to my figures) 65c/gallon off my next
fill-up at Hy-Vee's station or any of the Casey's C-store/gasoline
in stations the area. I'll nip across the street from my work and
pick it up before I come home tonight. 50c of the 65c is from a
special offer they run from time to time of 50c/gallon off per $50
(before taxes - after coupons) spent on grocery items (booze and
beer and prescriptions don't count).

Are they one of the Royal Ahold stores? It sounds like their sort of promotion.

No one knows for sure who invented that sort of promotion. A number of stupormarkup chains use it.

From the WIKI: "Hy-Vee is an employee-owned chain of more than 245 supermarkets located throughout the Midwestern United States in Iowa, Illinois, Kansas, Minnesota, Missouri, Nebraska, South Dakota, and
Wisconsin. Hy-Vee was founded in 1930 by Charles Hyde and David
Vredenburg in Beaconsfield, Iowa, in a small brick building known as
the Beaconsfield Supply Store, which is listed on the National Register
of Historic Places."

"Hy-Vee stores are full-service supermarkets with bakeries, delicatessens, floral departments, dine-in and carryout food service, wine and spirits, pharmacies, health clinics, HealthMarkets (natural and organic products)
and coffee kiosks (Caribou Coffee and Starbucks). The company maintains
fuel stations with convenience stores, fitness centers, and full service restaurants at some of its properties" (like mine except for the fitness
crap)

Hy-Vee is a contraction/mash-up of the founder's names.

I just got another 50c per gallon discount applied to my "Fuel Saver"
card. I ordered a 'Bon Voyage' cake for my bosses going away party -
she's leaving for another job. And when I paid for the cake I presented
my Fuel Saver and got the spiff. They neither know nor care that Auto
Zone is reimbursing me for the cost of the cake. And Auto Zone doesn't
know I got a "hidden benefit". Bv)=

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

Title: Best Ever Tomato Soup
Categories: Soups, Vegetables, Dairy, Herbs, Poultry
Yield: 6 Servings

1 tb Butter
+=OR=+
1 tb Bacon dripping
1 c Chopped onion
3/4 c Shredded carrot
1 tb Minced garlic
1 tb Minced shallots
Salt & black pepper
10 Fresh basil leaves
29 oz (2 cans) Red Gold Petite
- Diced Tomatoes
1/2 c Red Gold Tomato Ketchup
14 1/2 oz Can chicken broth
1/4 c Whipping cream

Melt butter in a large saucepan over medium heat. Add
onion, carrots, garlic and shallots to pan; cook 5
minutes or until vegetables are tender, stirring
frequently. Add salt, black pepper and 4 basil leaves;
cook 5 minutes.

Add ketchup, petite diced tomatoes, ketchup and broth.
Bring to a boil; reduce heat to simmer and cook for 1
hour. Remove from heat.

Place half of soup in a food processor or blender. Place
a clean towel over the opening in the lid and blend
until semi smooth, some pieces still visible.Pour into a
saucepan and repeat the process with the remaining soup.
Add cream and heat for 5 to 10 minutes. Ladle into soup
bowls and garnish with basil leafs.

SERVINGS: 6

RECIPE FROM: https://redgoldtomatoes.com/recipes

Uncle Dirty Dave's Archives

MMMMM

... "Dreams don't have an expiration date." -- David Niven

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10-08-18 07:51 Dave Drum wrote to Ed Vance about Annie Banani
Howdy Dave,

@MSGID: <5BBB713B.114689.cooking@capitolcityonline.net>

Ed Vance wrote to Dave Drum <=-

Did you mean to make your post non-public?

No, I always select the N option after writing a message in MM so it can
be seen by everyone reading the echo, whether they want to read it or not.

AFAITIK* messages in BBS echos aren't Private messages, my thinking may be wrong, a SysOp may have a 'Private Message' Setting option on their BBS.

I think it was on Tom Currie's The Volunteer BBS on GTPower Net that I
saw a Log On message that said something like: "Messages on that BBS Are
Not Private", and since I read that I always thought everyone sees all
echo messages.

I read that in the late 1980's or early 1990's.

I used GTPower BBS Netmail a few times and thought those might be
private messages since (I think) they came in a Netmail Echo instead of
a message echo.

The first time someone sent a Netmail to me it suprised me and made my
Eye Brows raise up slightly.

I haven't sent Netmail through the BBS I use now.

10-07-18 05:53 Dave Drum wrote to RUTH HANSCHKA about Annie Banani
Howdy! Dave and Ruth,

RUTH HANSCHKA wrote to DAVE DRUM <=-

-SNIP-

As I have said elsewhere in this thread ownership of store brands
is *very* fluid and fungible.

It's more of a square dance than a marriage, when it comes to
supermarket chains.

Funny, I've made that comparison. Not much of "honour your partner" but
a lot "change partners" and "do-si-do" (dough-see-dough)

When I read Daves comment to Ruth my scrambled brain reminded me of
being in a Kroger store a few weeks after the Winn-Dixie stores stopped giving their customers S&H Green Stamps at the check-out registers.

I was in a check-out line at that Kroger and saw a large Yellow banner saying:

"We Will Never Take Your Top-Value Stamps Away" .

-snip-

Yes, I'm a hard case.

You'd be hard pressed to find anyone giving "trading stamps" these
days. Here in the Midwest we had Green Stamps (with a redemption store
in my town), Top Value (yellow) Stamps, Plaid Stamps, Blue Chip Stamps
and my grandmother's favourite Eagle Stamps - which could be redeemed
for ca$h money.

I'm in the Midwest also - Indiana.
The Kroger Co. owns the Jay-C Grocery's.
Jay-C on Tuesdays have a 5 Per Cent Senior Discount.

Kroger doesn't have a Senior Discount day any more, I can't remember how
long ago it was that they ended that program.

Both Stores Weekly Ads are printed with just about the same items and Price$
on every page.

* AFAITIK = As Far As I Think I Know



--- MultiMail/MS-DOS v0.49
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Quoting Dave Drum to Ruth Hanschka on 10-11-18 11:40 <=-

I just got another 50c per gallon discount applied to my "Fuel Saver" card. I ordered a 'Bon Voyage' cake for my bosses going away party - she's leaving for another job.

So Misty got the job she was tapped for....? Good for her, but you'll
miss her. I'm sure....

And when I paid for the cake I
presented my Fuel Saver and got the spiff. They neither know nor care
that Auto Zone is reimbursing me for the cost of the cake. And Auto
Zone doesn't know I got a "hidden benefit". Bv)=

Nice deal... all around... :)

ttyl neb

... On the other hand, you have different fingers.

___ Blue Wave/QWK v2.20
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Ed Vance wrote to Dave Drum <=-

Did you mean to make your post non-public?

No, I always select the N option after writing a message in MM so it
can be seen by everyone reading the echo, whether they want to read it
or not.

Fair enough. And after looking at Doc's archives I see that your original
reply was ticked "public" there. The BBS I replied (and asked the
question) from had it listed as "private" in the header. Apparently
something glitched.

I never do private messages in Phydeaux. If it needs to be private - do
netmail or e-mail.

8<----- EDIT ----->B

You'd be hard pressed to find anyone giving "trading stamps" these
days. Here in the Midwest we had Green Stamps (with a redemption store
in my town), Top Value (yellow) Stamps, Plaid Stamps, Blue Chip Stamps
and my grandmother's favourite Eagle Stamps - which could be redeemed
for ca$h money.

I'm in the Midwest also - Indiana.
The Kroger Co. owns the Jay-C Grocery's.
Jay-C on Tuesdays have a 5 Per Cent Senior Discount.

Kroger is a midwestern company - bring from Cincinnati, O-hi-ho.

It is the United States's largest supermarket chain by revenue ($115.34 billion for fiscal year 2016), the second-largest general retailer
(behind Walmart) and the eighteenth largest company in the United States. Kroger is also the third-largest retailer in the world. (Fact checked
at Whackapedia)

Kroger doesn't have a Senior Discount day any more, I can't remember
how long ago it was that they ended that program.

Both Stores Weekly Ads are printed with just about the same items and Price$ on every page.

* AFAITIK = As Far As I Think I Know

Our local iteration of Kroger's is Ruler Foods which moved into half of
an abandoned Eagle Stupormarkup location. The other half is split between
a Dollar Tree schlockmeister store and a Fit Club.

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

Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c AP flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.

Make the pastry.

PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.

Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.

Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.

FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.

Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.

MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.

Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.

Cool 10 minutes on wire rack before cutting.

VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.

Serve with a slice of sharp cheddar cheese between the
top crust and the filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1955, Springfield, IL

From: Dave Drum | Date: December 21, 2002

Uncle Dirty Dave's Kitchen

MMMMM

... "A camel makes an elephant feel like a jet plane." -- Jackie Kennedy

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NANCY BACKUS wrote to DAVE DRUM <=-

I just got another 50c per gallon discount applied to my "Fuel Saver" card. I ordered a 'Bon Voyage' cake for my bosses going away party -
she's leaving for another job.

So Misty got the job she was tapped for....? Good for her, but you'll miss her. I'm sure....

Boy Howdy. The district manager and territory sales manager came in to
give her the "full court press" about an hour before her scheduled end
of shift (and employment) to try to get her to not go. Something that
should have been done as soon as she gave notice. And their money offer
was insulting. Then there was trash talking the place where she is going
to work. When they got all done she unloaded on them .... it was all I
could do to cheer from the balcony.

So Bryan (my store manager) contacted the Regional Manager and threw
both the DM and TSM under the bus. The regional guy had not been aware
of Misty leaving until the day before her last day of work - and he
should have been in the loop from the beginning.

It was hard to see her go. She asked me for a hug as she was leaving and
I was afraid I'd not be able to let go.

And when I paid for the cake I presented my Fuel Saver and got the
spiff. They neither know nor care that Auto Zone is reimbursing me
for the cost of the cake. And Auto Zone doesn't know I got a
"hidden benefit". Bv)=

Nice deal... all around... :)

The only good thing (for me) from this whole rancid affair.

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

Title: Wild Rice Stuffed Pork Chops
Categories: Pork, Rice, Mushrooms, Herbs, Vegetables
Yield: 6 Servings

MMMMM-------------------------WILD RICE------------------------------
1 tb Butter
1 c Wild rice
2 c Water
2 ts Chicken base
1 ts Rubbed sage
1 ts Dried tarragon
1/2 ts Celery salt
1/2 ts Black pepper; or more

MMMMM---------------------CHOPS & STUFFING---------------------------
6 Thick pork loin chops;
- brined if you like
3 tb Butter
2 tb Olive oil
2 c Diced lion's mane mushrooms
3/4 c Oyster mushrooms
1 c Yellow onion; diced
2 c Apple; peeled, diced
1 ts Rubbed sage
1 ts Dried tarragon
Salt & pepper

Rinse wild rice to remove loose hulls and strain the
water out. In a medium sauce pan, melt 1 tablespoon
butter over medium-high heat. Add rice and brown,
stirring frequently for 2-3 minutes. Add water and stir
in chicken base, sage, tarragon, celery salt and black
pepper. Bring just to a boil, then put a lid on the pan
and lower the heat to a simmer. Cook without removing
the lid or stirring for 50 minutes. Remove from heat and
let rest for 10 minutes. (If you don't like crunchy wild
rice, you may want to use 1 more cup of water, 1 more
teaspoon chicken base, and a little more of each herb)
and cook until the rice grains burst, about 60 minutes,
then drain any remaining water from rice.)

While rice cooks, in a large saute pan or skillet, heat
3 tablespoons butter and 2 tablespoons olive oil over a
medium-high heat. Add mushrooms, onion, and apples.
Saute for about 7 minutes, or until the onion becomes
slightly translucent. Add sage, tarragon and salt and
pepper, and cook for a few more minutes. Remove from
heat and add mixture to wild rice.

Set oven to 350°F/175°C.

Carefully cut a pocket into the pork chops with a sharp
knife, making sure not to open the ends or the back
side. Place each chop into a gallon-sized Ziplock bag
and pound flat.

Season the outside of the pork chop (both sides) with
salt and pepper. Drizzle a little olive oil on a sheet
pan (we always cover ours with foil for easy clean up.)
Stuff each pork chop with as much of the wild rice
stuffing as it will hold and carefully lay the stuffed
chop on the baking sheet. Place in the oven for 40-45
minutes, depending on the thickness of your chop.

Rancid Recipes #4: Wild Rice Stuffed Pork Chops

Jen and Justin - Eureka, CA, United States

RECIPE FROM: http://cookingtodiefor.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... There are 350 varieties of shark, not counting loan and pool.

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 10-13-18 11:48 <=-

I just got another 50c per gallon discount applied to my "Fuel Saver"
card. I ordered a 'Bon Voyage' cake for my bosses going away party -
she's leaving for another job.

So Misty got the job she was tapped for....? Good for her, but you'll
miss her. I'm sure....

Boy Howdy. The district manager and territory sales manager came in to give her the "full court press" about an hour before her scheduled end
of shift (and employment) to try to get her to not go. Something that should have been done as soon as she gave notice. And their money
offer was insulting. Then there was trash talking the place where she
is going to work. When they got all done she unloaded on them .... it
was all I could do to cheer from the balcony.

They clearly dropped the ball there.... I know that this has been in the
works for quite a while now... about a year, maybe....?

So Bryan (my store manager) contacted the Regional Manager and threw
both the DM and TSM under the bus. The regional guy had not been aware
of Misty leaving until the day before her last day of work - and he should have been in the loop from the beginning.

Absolutely.... and might have been able to do something had he known
from the beginning what was going on....

It was hard to see her go. She asked me for a hug as she was leaving
and I was afraid I'd not be able to let go.

I hope you gave her the hug anyway.....

And when I paid for the cake I presented my Fuel Saver and got the
spiff. They neither know nor care that Auto Zone is reimbursing me
for the cost of the cake. And Auto Zone doesn't know I got a
"hidden benefit". Bv)=

Nice deal... all around... :)

The only good thing (for me) from this whole rancid affair.

I hear you....

ttyl neb

... I'll have two brains on drugs with bacon toast and coffee.

___ Blue Wave/QWK v2.20
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(before taxes - after coupons) spent on grocery items (booze and
beer and prescriptions don't count).

Are they one of the Royal Ahold stores? It sounds like their

sort of

promotion.

No one knows for sure who invented that sort of promotion. A number

of

stupormarkup chains use it.

From the WIKI: "Hy-Vee is an employee-owned chain of more than 245 supermarkets located throughout the Midwestern United States in

Iowa,

Aha. My favored Big Y is a similar outfit. They're New England only.

restaurants at some of its properties" (like mine except for the

fitness

crap)

Mine barely has a sit down counter to eat food inside the store. The
only ones who really use it are employees on break. (It's right next
to where they generally do food demos and the markdown rack.
Strategic if you ask me.)

I just got another 50c per gallon discount applied to my "Fuel

Saver"

card. I ordered a 'Bon Voyage' cake for my bosses going away party

-

she's leaving for another job. And when I paid for the cake I

presented

my Fuel Saver and got the spiff. They neither know nor care that

Auto

Zone is reimbursing me for the cost of the cake. And Auto Zone

doesn't

know I got a "hidden benefit". Bv)=

Heh. No need to tell them, not that they'd care. It's not
transferrable anyway.

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