• IGA and lupins

    From JIM WELLER@1:123/140 to MICHAEL LOO on Thursday, May 30, 2019 21:55:00

    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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