Quoting Michael Loo to Jim Weller <=-
"Your Independent Grocer" [...] are all franchisees who can access
Loblaw's supply chain and brands but are also free to stock what
they want from elsewhere.
ML> We have IGA stores, somewhat along the same lines,
We have IGA in Canada too. I worked in the one in Cobden Ontario
when I was 14-15. These days its a franchise not a true association
of independent owners. Sobeys, the second biggest grocer in Canada,
owns the Canadian IGA brand along with a dozen others they've
acquired, including Safeway (Canada). And Sobeys in turn is owned by
Empire, a sprawling Canadian conglomerate active in a lot of areas:
real estate, drug stores, movie theatres and even heavy industrial
and construction equipment sales and servicing.
We also have an IDA here - the Independent Druggists' Alliance.
I don't recall having had unsalty lupins - I thought
soaking in brine was an integral part of making them
safe to eat, but no doubt they have been selectively
bred to get rid of the toxic alkaloids.
Most lupins require prolonged soaking in several changes of water
whether they're salted or not. But toxin free "sweet" lupins have
been developed over time. CLIC's canned Lebanese ones were the
latter kind and no more salted than any other canned vegetable. They
tasted a little like favas or limas.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bableves (Hungarian Bean Soup)
Categories: Beans, Soups, Hungarian, Bacon, Dairy
Yield: 6 Servings
1 c Shelled fava beans
3 pt Ham stock or water
2 tb Butter
1 c Diced bacon
1 sm Onion, diced
1 tb Flour
Salt and pepper
4 tb Sour cream
Simmer the beans in a saucepan in the lightly salted water or
stock until tender. Drain, reserving the liquid. Melt the butter
in a pan and lightly brown the bacon. Lift out with a slotted
spoon and reserve. Add the chopped onion to the pan and cook until
softened. Dust with flour and brown lightly. Add a little of the
liquid from the beans, stir, and add remaining liquid, beans and
fried bacon. Bring to a boil and simmer for 5 minutes. Season
with salt and pepper. Swirl in the sour cream just before serving.
From "A Little Hungarian Cookbook" by Gretel Beer
MMMMM
Cheers
Jim
... Fry the garlic until your kitchen smells glorious.
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