Text 10493, 119 rader
Skriven 2007-01-14 00:27:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: House Brands
========================
 -=> On 01-13-07  07:15,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about House Brands <=-

 DSac> The tipoff is on the label: if it says "Distributed by" then it ain't
 DSac> made by them.  (That's true no matter WHAT the brand name.
 DSac> "Distributed by BJWC of Natick MA" means that someone else made and
 DSac> packaged the product, labeled it with BJ's house brand, and deliverd it
 DSac> to them to sell.  "Distributed by Target" = same idea.  Someone out
 DSac> there's making it and selling it somewhere else too.  Target's not
 DSac> going to tell you, but you'll find it sooner or later.)

  Quite true.   I don't recall if the Archer chips were "distributed by"
  or "made for" Target, but will take a closer look next time I come in
  proximity.

  Many stores carry store brands.   Sometimes they are distributed by,
  and sometimes they are made by.   Giant supermarket used to have a
  large ice cream manufacturing plant just inside the Washington DC
  beltway -- but they closed it a year or so ago.   Since then we have
  bought one package of Giant premium ice cream (the butterscotch ripple
  that only they made) and found it to be vastly inferior to what we had
  gotten when the plant was active.

  Another local chain, Safeway, has a lot of house brand items.  Their
  jellies and jams are as good as any I have found elsewhere.  They make
  a Saville Orange Marmalade that is a very close cousin to the Orange
  Marmalade that Ian brought to share with us several years ago.  Unlike
  most other American made orange marmalade, it has a pleasant tartness
  and sour/bitter of rind flavor versus the overly sweet Kraft marmalade
  etc.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlicky Chicken Stew
 Categories: Herb, Poultry, Stew, Vegetable
      Yield: 1 batch
 
    3/4 c  Sliced onions
    3/4 c  Sliced leeks
           ;white & tender green
           ;parts only
      2 tb Olive oil
      3 md Cloves garlic, pureed
      3 c  Plum tomatoes, chopped
           ;peeled & seeded
           ;(1/2 canned, 1/2 fresh)
      5 lb Bone-in chicken parts
           Salt
           Freshly ground pepper
      3 c  Chicken stock
           -or-
      3 c  Canned broth
  2 1/2 c  Dry white wine
      2    Bay leaves
    1/2 ts Thyme
    1/2 ts Fennel seeds, crushed
      3 pn Saffron threads
           Dried orange peel
           ;(one 3" piece)
    1/4 ts Hot pepper sauce
           Boiled potatoes
    1/4 c  Chopped fresh parsley

MMMMM---------------------------AIOLI--------------------------------
      8 lg Cloves garlic
           Salt to taste
    1/2 c  Fresh bread crumbs
           ;lightly packed
    1/2 ts White wine vinegar
      6 lg Egg yolks
    1/2 c  Olive oil (to 1 c.)
 
  Season the chicken with salt and pepper and arrange pieces in the
  casserole, spreading the vegetables over and around them. Cover and
  cook for 5 minutes, then turn and cook for 5 minutes longer . Pour
  in the stock and wine, adding just enough liquid to barely cover
  the chicken. Add the bay leaves, thyme, fennel seeds, saffron,
  orange peel and hot pepper sauce. Season lightly with salt and
  pepper.  Cover and simmer 15-25 min., depending on the cuts of
  chicken selected. The chicken is done when the meat feels springy at
  the fleshiest part and the juices run clear yellow if the meat is
  pierced.
  
  Transfer the chicken to a plate. Remove the skin. Tip the casserole
  and skim the fat from the cooking juices. Return the chicken to the
  casserole. (The stew can be made to this point up to 1 day ahead.
  Refrigerate it uncovered, then cover when chilled.)
  
  To make the aioli, puree garlic cloves in a mortar. Add 1/2 tsp.
  salt and pound to a fine paste. Pound in the breadcrumbs and a few
  drops of the vinegar.  Add the egg yolks and pound to a thick and
  sticky mass. Whisk in the oil by droplets to make a thick sauce. If
  the aioli becomes very stiff, whisk in drops of the vinegar. Season
  with salt. If not serving shortly, cover with plastic wrap and
  refrigerate.
  
  Bring the stew just to a simmer. Gradually, and by driblets, whisk 1
  cup of the hot cooking liquid into the aioli. Pour the aioli into the
  casserole and swirl slowly over moderate heat for several minutes
  until the sauce thickens to the consistency of light cream. Be very
  careful not to let the sauce come near a simmer (the yolks will
  scramble) but you must let it heat to the point of thickening; it
  will register over 160 - enough to kill off any harmful bacteria!
  Discard the bay leaves.
  
  Ladle the stew into warm soup plates. Add a serving of potatoes and
  garnish with parsley. Serve immediately, with a fork, knife and
  spoon. Also great ladled over hot cooked rice instead of the potatoes.
  From: Cathy Harned                    Date: 07 Feb 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:06, 13 Jan 2006
___ Blue Wave/DOS v2.30

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