Text 23146, 85 rader
Skriven 2012-04-01 00:05:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Corporate Demise
============================
 -=> On 03-31-12  05:25,  Dave Drum <=-
 -=> spoke to Jim Weller about Corporate Demise <=-

 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."
 
 JW> I don't know about the rest of Canada, but in my town WM is the
 JW> cheapest place to shop... by a few pennies and the Dollar stores
 JW> carry useless crappy junk. Still for a few pennies I will patronize a

 DD> The Dollar stores around here carry both national brand and store
 DD> brand  merch. The national brand stuff is pretty much at or below 
 DD> China-Mart pricing. I *always* buy my laundry and dish-
 DD> washing soap at either Dollar General or Family Dollar - 
 DD> depending on who has the best price. Couple days ago I 
 DD> scored a 128 oz jug of Xtra laundry detergent for U$5. I 
 DD> won't even need to look at an advert for laundry soap for 
 DD> the next six months.

Your Dollar Stores much march to a different drummer.   Around here,
they sell nothing at a price more than $1.  Never would have something
priced at $5.

Big Lots is another story though.  They have some of the cheap stuff,
and some decent (albeit non standard) stuff at fair prices.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crock Pot Sauerbraten
 Categories: Crockpot, Beef
      Yield: 10 Servings
 
  5 1/2 lb Rump roast, trimmed
  2 1/2 c  Water
  1 1/2 c  Red wine vinegar
      2 md Onions -- peeled and sliced
      1    Lemon -- sliced
      1 tb Sugar
      3    Beef bouillon cubes --
           -crushed
    1/4 ts Ground ginger
     12    Whole cloves
      3    Bay leaves
      6    Whole peppercorns
    1/2 c  Chopped onion
    1/2 c  Chopped carrot
    1/4 c  Chopped celery
      1 c  Gingersnap cookies --
           -broken
 
  In removable liner, combine water, vinegar, sliced onions, sliced
  lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and
  peppercorns.
  
  Add meat.   Cover and refrigerate 36 to 72 hours, turning meat
  occasionally.  The longer the meat marinates, the spicier it gets.
  
  Remove meat from marinade; strain marinade;  reserve one cup.
  
  Place chopped vegetables in bottom of removable liner;  place meat on
  vegetables;  pour reserved cup of marinade over all.
  
  Place liner in base. Cover and cook on low 9-11 hours or on high 5
  hours.
  
  Remove meat to carving board and let sit 15 to 20 minutes for meat to
  firm before carving.
  
  Add gingersnaps to liquid in cooker and cook on high for 15 to 20
  minutes.
  
  Slice meat and ladle on sauce.
  
  From: Mike Key                        Date: 01-15-99  Recipes
 
MMMMM



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