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
Oh, probably resolved enough from the back
office's point of view - as long as there's
sufficient geographical separation, and
people using one loyalty plan don't complain
about nontransportability, like, who cares?
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.... ;)
Small differences in name can mean big
differences. United Airlines is different
from United Van Lines, after all. Or,
touching on a subject I'm more familiar
with, Stag's Leap Wine Cellars is different
from Stags' Leap Winery. Those two companies
had a massive trademark kerfuffle that put
the California wine industry on its ear,
with an eventual Solomonic court decision
that one company put the apostrophe after
the second S, and the other put it after the
first, that supposedly being enough to let
the general public distinguish between them
(as if!). In response, another company was
founded a few years lter that called itself
Frog's Leap to make fun of the whole thing.
All three make good wines; Nicholas preferred
Frog's Leap to the two Stags.
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...
Could be, but I'm saying only that if you like
one iteration of Weggie's brand sushi, that would
create a reasonable expectation that other examples
would also be good. And if there's substantial
inconsistency, it's more likely that the worse
versions will be the ones that stick in the public's
memory.
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....
And often the rice is terrible, too.
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. :)
Of course, there are foods that are best bolted
down freezing cold with as little contact with
the taste buds as possible.
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... ;)
Well, of course all of them put alimentation
dowh their gullets. I was implying that some
of them showed no signs of having taste buds.
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....
In the US. Bear that in mind.
... 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... :)
Some of the more invasive ones are useful, too,
Kudzu has been mentioned here. And what are grains
if not grasses gone to seed?
Sattu Ka Ladoo
categories: Indian, sweet
servings: 12
1 c sattu flour (toasted chickpea flour)
3/4 c powdered jaggery
1/3 c ghee
1 ts cardamom powder
Take sattu flour in a dry pan and toast for 3 to
4 mins till it gets hot and toasty. Take it in a
bowl. Add all ingredients to it and mix well.
Take small portion and shape it into ball or
ladoo. Serve.
yummytummyaarthi.com
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