Text 4315, 80 rader
Skriven 2008-03-25 01:30:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Costco
==================
 -=> On 03-24-08  22:00,  Dave Sacerdote <=-
 -=> spoke to Dave Drum about Costco <=-

 DSac> Do they move into existing buildings like that?  When Costco

  Most companies seem to like to shape the building to their own ideas,
  rather than adapt to the building.   Only exception I know of was when
  Sam's Club bought out PACE -- they moved in to at least some of the
  stores and were open for business within a week or two.   OTOH, they
  have now abandoned those same old PACE locations and built new ones in
  nearby areas.

 DSac> At any rate, I wish you luck with your scouting.  Their prices
 DSac> aren't necessarily better on everything (though they are un-
 DSac> questionably as good on most things) and there's that human
 DSac> resources part.

  Our view is that the warehouse store prices are almost always better
  on a per unit basis than the "regular" grocery store price.   That
  statement comes with two caveats.   First, we buy relatively little at
  "regular" prices, but shop the sales.  Second, on some products the
  warehouse size is not reasonable for us.  A good example is a jar of
  Hellman's Mayo that is four times the size of what we might reasonably
  use before it goes off, and would not fit in our frig anyhow.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fromage De Tete De Porc
 Categories: Snack, French, Hogshead ch
      Yield: 4 servings
 
      1    Fresh pig's head
      4    Shallots
      4    Carrots
      4    Onions
      1 lg Leek
      1    Clove garlic
      1    Sprig each parsley, marjoram
           -thyme
      1    Bay leaf
      1 tb Salt
     10    Black peppercorns
      4    Cloves
           -black pepper (optional)
      2 tb Finely chopped parsley
 
  Have the butcher split the head into halves and remove the ears.
  Place cut side down in a sieve and pour fast-boiling water over the
  skin. Drain and scrape off any blemishes. Peel and finely chop the
  shallots. Peel the carrots and onions and trim the leek, cut them all
  into pieces. Place the pig's head, car- rots, onions, leek and peeled
  garlic in a large pan, cover generously with cold water and bring
  slowly to boiling point over low heat. Skim off the froth that rises
  and when clear add the herbs tied together, seasoning and cloves.
  Cover and cook, sim- mering steadily, for 2 hours or until the meat
  detaches itself from the bones. Remove the meat, skin and fat from
  the bones, Cut into pieces and place in a large bowl. Add the brains,
  and the tongue skinned and cut into small pieces. Mash with a fork
  and mix well. Test for seasoning, add black pepper if necessary so
  that the mixture is well flavoured. Mix in the chopped shallot and
  parsley, and stir to incorporate thoroughly. Pour into 2 wetted
  moulds and when cold refrigerate until required.
  
  To serve, cut into slices and arrange on a large serving dish
  surrounded by lettuce leaves. Hand French mustard separately and a
  mixed green salad tossed in vinaigrette dressing.
  
  Being made of fresh meat this brawn should be eaten within a
  week.
  From the files of Earl Shelsby
 
MMMMM


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