• 885 happy hols + exte

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Thursday, January 31, 2019 10:30:30
    I wonder. We had two different kinds of Star
    Market in New England. The one I'm referring to
    was founded by the Mugar family, later became
    part of Jewel/Osco, and now has been revived by
    I think Albertson's.
    I don't know who owned our Star Market, and it's been gone for decades
    now, maybe as much as 40 years.....

    It's always been a puzzlement what happens
    with trade names and interstate business
    expansion. Pennsylvania's Giant Food was
    different from and a potential rival of
    the Delmarva chain of the same name; that
    never resolved until the Royal Aholds
    swooped down and bought both companies.
    Up until recently at least the loyalty
    card schemes were not integrated, though.

    but the name, owned
    by Albertson's or someone like that, is making a
    comeback. The one whose "sushi" I had is an upscale
    one, in Chestnut Hill.
    Apparently the sushi isn't even as good as Weggies'...?
    I thought not, and I was not all that
    enthusiastic about Weggie's's.
    I think that Wegmans' sushi's goodness depends in part on the particular store and its sushi chef(s)... Friday, we used a couple of digital

    But inconsistency, especially not at
    the artist level, is a bad thing.

    coupons to purchase sushi for shopping night supper.... We did choose carefully among the options (and the chefs were gone for the night
    already, so it wasn't freshly fresh).... Richard remarked that it
    actually was pretty good.... better than the reasonably decent buffet
    sushi we can get... Still can't hold a candle to Fu's, of course...

    I'd just as soon not have any unless it's of
    good quality and made on the spot. Much beyond
    that and I agree with people who characterize
    it as "bait."

    It's merely important to keep out of others'
    toes, and after a point, most families have
    gotten to that condition. Not so random
    agglomerations of people, but here on the
    echo we've come to know each other and our
    habits well enough that we can work together.
    The echo is more of a family by now than a random agglomeration of
    people, after all... ;)

    One likes to think so.

    There's something to be said for that kind
    of family. There's less to be said for other
    kinds of families.
    True. :) My brother and I continually are thankful that we do get
    along well, especially as it's impacted our job as excutors of the
    estate... :)

    One likes to think so. And even in other
    situations concord is generally better
    than discord.

    The good parts I tend to eat plain, with the
    tail meat getting dipped into butter, and then
    when the scraps get too small to enjoy
    individually, they get stored in that butter
    until a good big mouthful is collected.
    At that point, it shouldn't matter much if the butter is
    congealed... :)
    Texturally, it's better with melted.
    OK, I'll give you that... :)

    The flavors are more intense when food is
    not cold, as well.

    I bought just the meat and did it myself, it probably would have been more cost as well as more work.... :)
    If that's really the case, ... .
    In this case, I think it really was... :)
    I've seen situations in which the cost to
    the consumer for the added value is zero or
    even negative, but those are special conditions.
    Those mostly happen to people like CT Ruth, that make an ongoing
    practice to try to make that sort of thing happen... I tend to mostly
    just occasionally luck into a pretty good situation... :)

    For those who make a profession of it, it's
    a profession. For the rest of us, ... .

    There was a BBS called Cyberealm, where in its
    heyday people were MMing and posting what they
    did the day before, whether it was any good or
    not. That irritated me, and I really came down
    hard on one guy, but there were several culprits.
    Did they at least offer with the recipe a critique on how well or not it turned out....? Or any ideas on what might make things work better next time....?

    Pretty much never. It seemed to be mostly
    obsessive recipe collectors, though there
    seemed to be those who actually ate.

    Gluten-intolerance, maybe...? Don't really know Daddy's reasoning for getting either of them, except for cheap (and hopefully filling)... and can't ask him any more...
    Gluten intolerance was rare before it became a
    Thing. If it were just that, the stuff wouldn't
    have been invented until long after.
    You were asking for any reason ever... gluten-intolerance could explain
    it now.... I do recall running into instances of celiacs before it was
    a Thing... but, granted, a lot fewer than now... Some of it might be
    less fad, and more just that bodies are breaking down in more ways
    because of the stresses put on them....

    And yet life expectancies are way up.

    I admit that cream of wheat and cream of
    rice are completely different, and the smell
    (but not the taste) of the former brings back
    some of my fondest childhood memories.
    We had both cream of wheat and Wheatena growing up... much less often
    than oatmeal, so more of a treat.... never cream of rice, although the

    Cream of wheat is objectionable because it's
    tasteless; Wheatena is objectionable because
    it tastes like something.

    baby rice cereal probably was essentially cream of rice...

    Indeed it was.

    ... If it's lush, green and thriving in the garden... it's a weed.

    Thing is many weeds are edible and useful.

    ---------- Recipe via Meal-Master (tm) v8.01

    Title: Eggplant with Quinoa and Chickpeas
    Categories: Vegetarian, Rice/grains
    Yield: 4 servings

    2 Eggplants (sm. to med.) 1 Banana or hungarian
    pepper
    -water to fill large pot - seeded and chopped
    fine
    1 c Quinoa 1/2 c Tomato puree or
    tomato sauce
    2 1/2 c Water 1/2 ts Salt
    1/4 c Water Freshly ground pepper
    1 sm Onion; peeled, chopped, -OR- - to taste
    1/2 lg -Onion, peeled and chopped 1/4 c Ground walnuts
    2 Garlic cloves; minced 1 c Cooked chickpeas
    1 Poblano pepper 1 tb Wheat flour
    - seeded and chopped fine 1 tb Gluten flour

    Preparation time: 20 minutes Baking Time: 1 hour

    In a large pot, bring water to boil. Slice the eggplant in half and scoop
    out the insides. Place the eggplant shells in the water and cook until
    soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

    In another saucepan, bring the quinoa and water to a boil, then reduce
    the
    heat, cover, and cook until all the water is absorbed, about 15 minutes.

    In a large frying pan, add the water and heat over medium heat. Then add
    the onion, garlic, peppers, and the eggplant insides, and saute, adding a
    little more water as needed. Then add the tomato puree, salt, pepper,
    walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring
    occasionally.

    Preheat oven to 350.

    Turn off the heat for all three pans. Drain the eggplant shells from the
    water. Add the cooked quinoa, wheat flour, and gluten flour to the
    vegetable saute and stir well. Place the eggplant shells in a large
    casserole dish with a cover. Fill the eggplant shells with the quinoa
    mixture. Put the cover on the casserole dish, and place in the oven. Bake
    at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower,
    and
    a green salad, such as a spinach salad.

    ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg

    -----
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  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Sunday, February 03, 2019 22:44:00
    Quoting Michael Loo to Nancy Backus on 01-31-19 09:30 <=-

    was founded by the Mugar family, later became
    part of Jewel/Osco, and now has been revived by
    I think Albertson's.
    I don't know who owned our Star Market, and it's been gone for decades
    now, maybe as much as 40 years.....
    It's always been a puzzlement what happens with
    trade names and interstate business expansion.
    Pennsylvania's Giant Food was different from and
    a potential rival of the Delmarva chain of the
    same name; that never resolved until the Royal
    Aholds swooped down and bought both companies.
    Up until recently at least the loyalty card
    schemes were not integrated, though.

    So perhaps still not totally resolved... To complicate the Star Market
    issue, we also had an independent grocer at one time called White Star Market.... that was down Post Ave (or maybe Woodbine) between Brooks and Genesee Park Blvd.... ;)

    but the name, owned by Albertson's or someone like
    that, is making a comeback. The one whose "sushi" I
    had is an upscale one, in Chestnut Hill.
    Apparently the sushi isn't even as good as Weggies'...?
    I thought not, and I was not all that
    enthusiastic about Weggie's's.
    I think that Wegmans' sushi's goodness depends in part on the particular store and its sushi chef(s)... Friday, we used a couple of digital
    But inconsistency, especially not at
    the artist level, is a bad thing.

    Only saying that we might have a better chef at the Lyell Ave store than
    some of the other ones might have...

    coupons to purchase sushi for shopping night supper.... We did choose carefully among the options (and the chefs were gone for the night
    already, so it wasn't freshly fresh).... Richard remarked that it
    actually was pretty good.... better than the reasonably decent buffet
    sushi we can get... Still can't hold a candle to Fu's, of course...
    I'd just as soon not have any unless it's of
    good quality and made on the spot. Much beyond
    that and I agree with people who characterize
    it as "bait."

    Most of the ones we check out at buffet places are no better, sometimes
    worse, than "bait", to be sure....

    There's something to be said for that kind
    of family. There's less to be said for other
    kinds of families.
    True. :) My brother and I continually are thankful that we do get
    along well, especially as it's impacted our job as excutors of the
    estate... :)
    One likes to think so. And even in other
    situations concord is generally better
    than discord.

    Indeed.

    The good parts I tend to eat plain, with the
    tail meat getting dipped into butter, and then
    when the scraps get too small to enjoy
    individually, they get stored in that butter
    until a good big mouthful is collected.
    At that point, it shouldn't matter much if the butter is
    congealed... :)
    Texturally, it's better with melted.
    OK, I'll give you that... :)
    The flavors are more intense when food is
    not cold, as well.

    OK. :)

    I bought just the meat and did it myself, it probably would have
    been more cost as well as more work.... :)
    If that's really the case, ... .
    In this case, I think it really was... :)
    I've seen situations in which the cost to
    the consumer for the added value is zero or
    even negative, but those are special conditions.
    Those mostly happen to people like CT Ruth, that make an ongoing
    practice to try to make that sort of thing happen... I tend to mostly
    just occasionally luck into a pretty good situation... :)
    For those who make a profession of it, it's
    a profession. For the rest of us, ... .

    Indeed. :)

    There was a BBS called Cyberealm, where in its
    heyday people were MMing and posting what they
    did the day before, whether it was any good or
    not. That irritated me, and I really came down
    hard on one guy, but there were several culprits.
    Did they at least offer with the recipe a critique on how well or not it turned out....? Or any ideas on what might make things work better next time....?
    Pretty much never. It seemed to be mostly
    obsessive recipe collectors, though there
    seemed to be those who actually ate.

    That latter is at least a step in the right direction... ;)

    Gluten-intolerance, maybe...? Don't really know Daddy's reasoning for getting either of them, except for cheap (and hopefully filling)... and can't ask him any more...
    Gluten intolerance was rare before it became a
    Thing. If it were just that, the stuff wouldn't
    have been invented until long after.
    You were asking for any reason ever... gluten-intolerance could explain
    it now.... I do recall running into instances of celiacs before it was
    a Thing... but, granted, a lot fewer than now... Some of it might be
    less fad, and more just that bodies are breaking down in more ways
    because of the stresses put on them....
    And yet life expectancies are way up.

    I think I heard that they are starting to come back down again....

    ... If it's lush, green and thriving in the garden... it's a weed.

    Thing is many weeds are edible and useful.

    Granted... and, actually, I have a rather soft spot for most plants
    classified as weeds.... the more invasive ones, not so much... :)

    ttyl neb

    ... Data, data everywhere, and not a byte to eat.

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