Text 22821, 122 rader
Skriven 2007-11-15 09:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Grocers
===============
On 10-21-07 DALE SHIPP Scribbled to CAROL SHENKENBERGER about Re: Kroger 

DS> CS> A Kroger store is next to the Home Depot now.  I went in after
DS> CS> getting the chimney cap while the chimney repairs were being
DS> CS> done.

DS>  We do not have Kroger stores in our area, but have been where they
DS>  were in the past.   I recall liking them.

DS> CS> Get this, the store clerk drew me a map on how to find where the
DS> CS> Asian Grocery moved to!  He also called the manager and they
DS> CS> wrote down the

DS>   That was nice -- all too often they do not realize that being
DS>   helpful gives you a good impression about the store overall that
DS>   helps more than losing the sale on one small item.

DS> CS> On to the fish section, we found the first place here with good
DS> CS> looking fish at a decent price.  We were *not* amused at the
DS> CS> commisary fish. Harris Teeter is not looking very good either
DS> CS> and Food Lion didnt have many choices nr did they look all that
DS> CS> good.  BJs (a local SAMS like place) had some that was so old,
DS> CS> it scared us.

DS>  Our BJs does not store fish well either.  It sits in an open
DS>  counter in the middle of the aisle.   That sort of counter may be
DS>  adequate for cheese, but not for fish.  Gail will not buy seafood
DS>  from them.  We have been stung twice.  Once on huge shrimp that was
DS>  so bad when we opened it that we drove back to complain and get a
DS>  refund.  The second time was on farm salmon that had an off taste.
DS>  She says "never again".

Yeah - but youse guys have got H-Mart. Heck with Kroger's. I wish we had 
a BJ's or a Costco. Or that my Asian Food Supply would re-open after the 
tornados. I don't think that's likely, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato-Onion Tart
 Categories: Pastry, Vegetables
      Yield: 5 servings
 
      1 lg Yellow onion
      1 tb Extra virgin olive oil; plus
           - additional oil as needed
      2    Sprigs thyme
           Coarse salt & black pepper
      3 md Tomatoes
      1    Sheet puff pastry dough;
           - defrosted (about 7-8 oz)
      3 oz Pitted Kalamata olives; thin
           - sliced or chopped
      3 oz Grated smoked provolone,
           - Gouda or mozzarella
      6 tb Panko
           Chopped parsley or thyme
           - (opt)
 
  This vegetarian tart — a take on the French pissaladiere that
  incorporates anchovies — is heavenly when served warm, but is also
  good at room temperature.
  
  Cut the onion in half, peel and slice thinly lengthwise (from root to
  stem end). Add 1 tablespoon oil to a medium-size skillet over medium
  to medium-low heat. When the skillet is hot, add the thyme and onion.
  Season to taste with salt and pepper. Cook, stirring occasionally,
  until the onion is soft and golden and any moisture has evaporated
  (the volume should be decreased by half), about 20-25 minutes. Remove
  the thyme when it becomes aromatic and has perfumed the onion. Remove
  pan from heat and set aside. This can be made a day ahead and
  refrigerated.
  
  Cut the tomatoes into 1/4-inch slices; spread the slices out on a
  plate to drain (don't stack more than a few slices together).
  
  For the pastry: Preheat the oven to 400 degrees. Unfold the dough
  onto a flour-dusted board or piece of parchment paper. Roll out
  slightly to make the dough about 1/8-inch thick. (Dough may be cut in
  half, or into individual-sized tarts.) To make an optional crust
  edge: trim a 1/2-inch piece from each edge. Moisten the 1/2-inch
  piece with water; flip it over on top of the large piece. Trim the
  excess lengths of crust so it fits; gently press the crust to seal it
  to the bottom of the tart. Prick the dough well with a fork (except
  for the edges). Bake until light golden and cooked through, about
  25-30 minutes. The crust edges, if added, should puff up.
  
  Assembly: Allow the puff pastry to cool slightly. Spread the onion
  mixture over the pastry and top with the olives. Combine the grated
  cheese and panko. Cover the onion mixture with about half of the
  cheese mixture; sprinkle the cheese with parsley or additional
  chopped thyme, if using. Discard the excess liquid from the tomatoes.
  Arrange the tomato slices in overlapping rows on top of the cheese,
  then season to taste with salt and pepper. Finish with the rest of
  the cheese mixture. Bake at 400 degrees until the onion mixture is
  heated through, the tomatoes are warm and juicy and the cheese is
  melted and browned, about 7-10 minutes.
  
  Serves 4-6 as a first course
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 July 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Just what chicken and which road are we talking about?

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)