Text 1477, 90 rader
Skriven 2006-05-16 21:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Food Zone 682
=====================
 DS> "Everyone wanted to know when we were going to open up. We'd be 
 DS> stocking the shelves and people would be knocking on the windows. 
 DS> Today I said, we're ready, let's do it," said Diaz, who with 
 DS> his partner Luis Ferreira owns five grocery stores in and 
 DS> around Manhattan. This is their first venture outside New 
 DS> York City, he said.

I wonder how he chose Springfield. Does he know what he
is getting into? Anyhow, I wish him the very best.

=

 DS> Shoppers themselves were ecstatic, saying they were forced to 
 DS> take buses, drive long distances or make do at convenience 
 DS> stores when Champion Food Supermarket, closed in late January 
 DS> at the 42,000-square-foot space at Belmont Avenue and Oakland 
 DS> Street. The location has been home to a supermarket for four 
 DS> decades.

I did get the distinct feeling that when it closed a lot of
people were going to be unhappy.

 DS> "I'm very happy to see it open again. Thank God," said Manny 
 DS> Almanzar, who shopped with his wife and baby daughter.

Dominican? A nice echoey name.

=

 DS> They're running some great specials, too.  I picked up a whole pork
 DS> shoulder for 65 cents a pound!!!  We're going to be eating a lot of
 DS> vegetable this week.

Pork has been low lately - went to the S&S and saw boneless
loin for 1.77.

We had a power out, so I went to get something for lunch.
After seeing the prices on the lunch meat, I decided to get
the London broil special ($1.97) instead, planning to carve
off a big chunk and eat it raw, but then I thought, Certified
Angus is not supposed to have rBGH and stuff like that, so I'll
splurge, but lo and behold, the CAB London broil was the same
price. I got a pound and half of it, had me a nice tartare, and
had enough to make a pot of spaghetti sauce, which I did after
the power came on in the afternoon.

 DS> I also got to meet the owner, Mr. Diaz.  A very friendly and
 DS> energetic man, he is confident that the market will be successful.
 DS> I hope he is.  They've only been open a couple days and I already
 DS> feel good about the place.

I hope he stays friendly and energetic.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chitlin Or Tripe Andouille
Categories: French, Sausages, Offal
  Servings: 5 pounds

      4 lb Pork
      1 lb Tripe or chitterlings
      2    Garlic cloves
      3    Bay leaves
      2 lg Onions
      1 TB Salt (not iodized)
      1 TB Pepper
      1 ts Cayenne pepper
      1 ts Chili pepper
    1/2 ts Ground mace
    1/2 ts Ground cloves
    1/2 ts Ground allspice
      1 TB Minced thyme
      1 TB Minced marjoram
      1 TB Minced parsley

There's a recipe for andouille that uses tripe, that might have been the
basis for Elgin Sausage.

For andouille this is a little light on the garlic, the 5 pound recipe I
normally use calls for a half cup! It is very good, it snaps at ya'
twice when you bite into it. Of course, it is not normally eaten
straight up, but it is used to season gumbo - like an herb concentrate.

Source: some web page somewhere out there

MMMMM

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