Text 21351, 73 rader
Skriven 2009-02-28 07:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bulk foods 286
======================
 ML> that had bulk Jelly Bellys and told stories of people snacking
 ML> by the handful.
 GJ> Unfortunately that is still done.  In supermarkets selling grapes, in
 GJ> particular, customers too often grab one to taste, and then pass on,
 GJ> leaving obviously partly eaten bunches.

The stores here tend to prepackage grapes in ventilated plastic
bags. I usually find one with an open end and sample one, but if
it's acceptable, I go no further and buy the package. But to me
taking one sample prior to purchase isn't quite so heinous as
lifting bulk candy.

 GJ> Woolworths used to have hoppers of nuts, dried banana slices and
 GJ> similar, with small scoops so that shoppers could fill plastic bags.
 GJ> One disadvantage of that scheme was that there was no bar code for the
 GJ> checkout to recognise, so the human there had to be able to tell the
 GJ> difference between a brazil nut, peanut, macadamia, cashew, etc.

I met someone who admitted that he used the computerized checkouts
because for any exotic or costly vegetable he purchased, he would
put in the code for cabbage.

 GJ> In a supermarket in Nadi, Fiji, I saw spices in bulk bins, priced by
 GJ> the kilogram, with scoops capable of holding 500g or so, and wondered
 GJ> how many people bought a kilo of powdered chili at a time.  It was
 GJ> likely that customers tasted the spices to test for freshness, using
 GJ> the wet finger method, which could worry some, but the store wouldn't
 GJ> lose much that way.

It would make sense for a store to stock only one size of scoops.
A 500g scoop could serve for rice and flour but still be manageable
enough to manoeuvre (being senile this morning, I forget the
American spelling) a 50g purchase of powdered chile.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Stuffed Eggs In Puff Pastry
 Categories: Starters, Cheese/eggs, Pastry, Hungarian
      Yield: 6 servings

      1 lb Puff pastry
      3 oz Butter; melted
     12    Eggs
      2    Breakfast rolls
     10 fl Milk
           Salt, pepper
           French mustard
           Parsley
      1    Egg; beaten
           Madeira Sauce

  Boil the eggs for 10 minutes. Put them in cold water and shell them.
  Cut them across, remove yolks and rub them through a sieve, together
  with two breakfast rolls soaked in milk. Into this mixture stir the
  melted butter and season with salt, pepper, French mustard and
  chopped parsley. Fill the whites of the eggs with this puree, and
  join the halves to- gether again to look like whole eggs. Roll the
  puff pastry, cut it into as many square pieces as you have eggs and
  brush lightly with beaten egg. Place an egg in the middle of each
  square and pack the pastry around it. Close the top of each with a
  round of pastry. Brush over with egg and bake. Serve with Madeira
  sauce.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM



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