Text 37966, 112 rader
Skriven 2010-05-20 07:27:00 av Dave Drum (40684.cooking)
  Kommentar till text 37913 av Ruth Haffly (1:396/45.28)
Ärende: Big Box Stores
======================
-=> Ruth Haffly wrote to Janis Kracht <=-

 JK> I haven't been there yet because of the darn car, but Ron says if
 JK> Lowe's doesn't have it there are custom tile shops here that will.
 JK> I'm betting on the Lowe's over here (g).  I will definitely call both
 JK> places on Monday.

 RH> Or, if they discontinue it in the south, they also do in the north.
 RH> Can't ever tell with these big box folks.

Sure you can. If it isn't turning over - out it goes. Big box retail is all
about how many times the stock turns over in a period. The days of out-dated,
dusty package treasures are past. Often the removed product will be shipped
back to a central warehouse and given "special order" status. At least that is
how the auto parts retailers where I have worked does things.

Sometimes the recalled merchandise is sold off to specialty retailers. I dunno
about quarry tile or other building/flooring materials but a fair amount of
Auto Zone's "non-stock" merchandise goes to places like Ford Parts Obsolete or
Old Chevy Parts, etc. To be sold via catalog and/or on-line.
 
BTW - for quarry tile you can check with Flooring Depot (if you have access to
one) or any good flooring supply. Also, restaurant supply firms ... unglazed
quarry tile is used on a lot of commercial kitchen floors.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Al's Soup Kitchen Seafood Bisque
 Categories: Soups, Seafood, Shellfish, Herbs, Citrus
      Yield: 6 servings
 
      2 c  Dry white wine *
      1    Bay leaf
      1 lg Onion; rough chopped
      1 cl Garlic
      2    Ribs celery
  1 1/2 lb Lobster
     12 md Shrimp in the shell
     24    Mussels; well scrubbed
     12    Sea scallops
      4 c  Heavy whipping cream
      1 c  Milk
      1 ts Dried thyme
      1 tb Minced fresh parsley
    1/4 ts Dried rosemary
      1 c  Fresh spinach; chopped
    1/2 c  Grated carrot
           Salt & pepper
    1/2 ts Fresh lemon juice
 
  * Substitute one or more of these for non-alcoholic. Chicken
  broth or stock, diluted white wine vinegar or cider vinegar,
  white grape juice diluted with white wine vinegar, ginger
  ale, canned mushroom liquid, water.

  Combine the white wine, bay leaf, onion, garlic, and celery
  in a large stockpot over medium heat. Bring to a boil. Add
  the lobster, cover the pot and steam for 10 minutes. Remove
  the lobster.
   
  Add the shrimp, cover the pot, and steam for 5 minutes.
  Remove the shrimp with tongs.
   
  Add the mussels, cover the pot and steam until they open,
  about 5 minutes. Remove the mussels with tongs, extract the
  meat, and discard the shells. Discard any that do not open.
   
  Add 2 cups water to the liquid in the pot, bring to a boil,
  and then add the scallops. Cover the pot and steam for 3
  minutes. Remove the scallops with tongs.
   
  Extract the lobster meat, reserving the shells. Peel and
  devein the shrimp, reserving the shells. Chop the meats into
  bite-sized portions; cover and set aside.
   
  Return the seafood shells to the pot of broth and add 2 cups
  water. Bring to a boil, and then reduce the heat and simmer
  for 30 minutes. Strain the broth and return to the pan.
   
  Bring the broth to a simmer over low heat. Add the cream,
  milk, thyme, parsley and rosemary and simmer until the
  mixture thickens slightly, 5 minutes. Add the lobster,
  shrimp, mussels, and scallops and simmer for 2 minutes. Stir
  in the spinach and carrots and simmer another 2 minutes just
  to wilt the spinach. Season with salt and pepper, and stir
  in the lemon juice. 

  Serve hot.
   
  Serves 6.
   
  Source: The New York Cookbook, Molly O'Neill, 1993
 
  From: Al's Soup Kitchen, NYC

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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