Text 23089, 87 rader
Skriven 2012-03-30 23:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Corporate Demise
========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> "You can beat Wal-Mart's prices by a wide margin if you look around.
 DD> And it's easier to get parking near the door at the Dollar Stores."

I don't know about the rest of Canada, but in my town WM is the
cheapest place to shop... by a few pennies and the Dollar stores
carry useless crappy junk. Still for a few pennies I will patronize a
Canadian owned chain with a locally owned store that is clean, well
run, with good staff and good quality merchandise. So my dollars are
split between Loblaws, Shoppers Drug Mart and Canadian Tire which is
more than just tires... they are a full line hardware store with a
reasonable kitchenware section. As a bonus the people running my
three favourite stores buy lots of high end houses; the Wal-Mart
managers that they parachute in annually just rent.

 DD> Meijer which is a dual store concept have a store here. The grocery
 DD> and merch sides of the business are kept pretty definitely divided.
 DD> I've not noticed the service meat, deli, seafood, etc. suffering.

Such a store needs two managers with two skill sets. I am not
impressed with Loblaws non-food section.

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

      Title: Smothered Chicken with Fennel and Green Olives
 Categories: Chicken, Potatoes, Wine, Bacon, Mushrooms
      Yield: 10 Servings

      2 tb Butter
      3 sl Bacon; cut up
      2    4 lb Chickens
    1/2 c  Flour
    Salt
    1/2 lb Onions; thinly sliced
      1 lb Fennel bulb
      2 c  Dry white wine
      2 lb Boiling potatoes; cubed
      1 c  Green olives; unpitted
    1/2 lb Mushrooms; quartered
    1/2 c  Chopped fennel fronds

  Cook butter and bacon in bottom of large, heavy casserole over medium
  heat until bacon crisps, about 10 minutes. Cut up each chicken into
  10 serving pieces (2 wings, 2 drumsticks, 2 thighs and each breast
  half cut in half). Combine flour and 2 teaspoons salt in large mixing
  bowl. Toss each chicken piece in seasoned flour, knock against side
  of bowl to get rid of excess flour and set aside on plate. When bacon
  is crisp, remove with slotted spoon and reserve, leaving fat in
  bottom of pan. Begin frying chicken, using only enough pieces to fill
  bottom of pan without crowding. Cook chicken until lightly browned on
  both sides (about 10 minutes per side). Remove chicken to cooling
  rack over baking sheet. Repeat until all chicken is browned. When all
  chicken is browned, drain all but 1 tablespoon fat. Add onions and
  cook, stirring and scraping bottom of pan to release brown sticky
  residue. Cut fennel in quarters, remove cores, then cut into 2-inch
  sections. Add to onions and cook until fennel begins to soften, about
  5 minutes. Add chicken, putting legs and thighs on bottom, then wings
  and finally breast pieces. Add wine. Put lid on pot slightly askew
  and cook over medium-low heat, stirring occasionally, 30 minutes. If
  chicken begins to stick, reduce heat to medium-low. While chicken is
  cooking, cook potatoes in large pan of boiling, lightly salted water
  until tender, about 15 minutes. When chicken is tender enough to
  pierce easily with a knife, add reserved bacon squares, green olives
  and mushrooms to chicken and cook 10 minutes more. Add potatoes and
  heat through, about 5 minutes. Before serving, garnish with fennel
  fronds and stir well.

  Recipe Source: Los Angeles Times - 11-04-1998

  Formatted for Mastercook by Lynn Thomas

MMMMM


Cheers

YK Jim

I saw this tag after last year's Black Friday excesses made
headlines:

... BREAKING: US to Deploy Walmart Shoppers in Afghanistan

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