Text 24095, 75 rader
Skriven 2012-04-26 12:27:04 av Dave Drum (1:18/200.0)
  Kommentar till text 24067 av Nancy Backus (1:261/1381.0)
Ärende: Corporate Demise
========================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Personally I think that the stores should be more personal and
 DD> personable.   Bv)=

 NB> Personally, I agree with you on that.  ;)  That is my biggest beef with
 NB> the fourth generation owners of Wegmans, that they seem to be losing
 NB> sight of that.  The first three generations, especially the first two,
 NB> had that well in hand, and it showed.  The girls need to regain that,
 NB> or they are in danger of losing what makes Wegmans truly such a good
 NB> store.

That's a shame. Truly. Every time I have been in a Wegman's store - from the
little one that Burt kept apologising for in Newark, to the one in Canandaigua
or the mega-store we trekked to in Rochester I have been blown away. And Burt
had nothing to apologise for about the "little" Weggies near his home. It was
(and I believe I told him this) better than anything I had (or have - although
some are raising their game) in the supermarket line at my home area.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wegman's Fish w/Tomatoes, Olives & Capers
 Categories: Seafood, Vegetables
      Yield: 6 Servings
 
      6    Filets-Roughy, Trout, Sole
    1/2 c  Flour
    1/4 c  Extra Virgin Olive Oil

MMMMM--------------------------SAUCE--------------------------------
      1 ts Capers, drained
     12    Pitted Kalamata olives;
           - halved
     12    Sun-dried tomatoes; drained,
           - cut up (olive oil packed)
     28 oz Can cut tomatoes w/basil
    1/3 c  Chopped parsley
           Salt & pepper
 
  Sprinkle fish lightly with salt and pepper and coat with
  flour.
  
  Preheat oil in large pan over medium heat. Add fish and
  cook for 1 1/2 minutes on each side. (A little longer [2 -
  2 1/2 minutes] for the Orange Roughy which is thicker and
  denser than the others, according to the demo man.)
  Transfer to paper towels to drain while preparing the
  sauce.
  
  Add capers, olives, sun-dried tomatoes and canned tomatoes
  to the frying pan. Simmer until heated through, about 2-3
  minutes.
  
  Add fish back into pan with sauce; simmer two minutes.
  Transfer to platter and garnish with parsley.
  
  Shirley and I had full servings of this at a demo at a
  local Wegman's Supermarket. It was superb. The demo guy
  agreed with Kathy Pitt's caution to be <very> careful
  about overcooking fish. Kathy, Chief Cook at Texas Red
  Lobster, wrote me once here about the best way to order
  fish: ask the waiter to slowly walk the raw fish on a
  platter through the hot kitchen and serve it.
   
  Typed and U/L to NCE by Burt Ford 3/97
  
  From: Burton Ford           Date: 15 Mar 97

  Uncle Dirty Dave's Kitchen
 
MMMMM

... If you're not part of the solution, you're part of the precipitate.
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