Text 34341, 79 rader
Skriven 2013-03-02 23:28:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34281 av Nancy Backus (64459.cooking)
Ärende: Wegmans vs BJs
======================
 -=> On 03-01-13  22:17,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Calamari <=-

 NB> On a slightly different subject... having bought a tongue at Wegmans,
 NB> and then being in BJ's for some other shopping later, I got curious as
 NB> to whether (and for how much) BJ's had tongue.  Turned out they did,
 NB> and it was the exact same cryopak from Rumba that Wegmans carries. 
 NB> Their price was 4.99/lb... Wegmans (I checked when I got home) was
 NB> 4.49/lb.  Dunno if you get tongue, but thought you might be interested
 NB> as you have the option of both places to shop, too... :)

I don't think that I have ever had tongue.  I would not be adverse to
trying a slice -- but doubt that I'd buy it in any quantity just to try
it.


That price differential (in Wegman's favor) does not surprise me.  BJs
had pretty good prices on many things, including meats.  Plus, the
prices stay pretty consistent.   However, they do get beat on some
things -- especially when a grocery store puts on a loss leader sale.
Wegmans is a bit less on cryovac pork shoulder than BJs, and a lot less
than the other groceries around here.  OTOH, they are a lot more
expensive on other things.  We have settled into buying BJs Porterhouse
steaks.  They are consistently priced at $7.99 per pound.  The grocery
stores sometimes offer them at $6.99, but more often at $11 and up --
for a lesser quality steak at that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steak Stroganoff Sandwiches - SL 5/85
 Categories: Sandwich, Steak, Beef, Sthrn/livng
      Yield: 4 Servings
 
    2/3 c  Beer
    1/3 c  Vegetable oil
      1 ts Salt
    1/4 ts Garlic powder
      1 ds Pepper
      2 lb Flank steak
      4 md Onions; thinly sliced
      2 tb Butter or margarine; melted
    1/2 ts Paprika
      1 ds Salt
      1    8-ounce carton commercial
           -sour cream
    1/4 ts Prepared horseradish
      8 sl French bread; lightly
           -toasted
           Additional paprika
 
  :    Combine beer, oil, salt, garlic powder, and pepper in a shallow
  dish, stirring well.  Place steak in marinade, spooning marinade on
  top.  Cover and refrigerate at least 8 hours.
  :    Remove steak from marinade; broil 5 inches from heat about 5
  minutes on each side or until the desired degree of doneness is
  reached.  Cut steak diagonally across the grain into thin slices, and
  set aside.
  :    Saute onion in butter until tender; add paprika and salt.  Set
  aside. Combine sour cream and horseradish in a small saucepan; cook
  over low heat just until thoroughly heated.
  :    To serve, place one-fourth of each steak, onion mixture, and sour
  cream mixture on tops of 2 slices of bread, sprinkle with paprika.
  Repeat procedure 3 times with remaining ingredients.  Yield: 4
  open-face sandwiches.
  
  From Karen Davage of California, in May, 1995 "Southern Living".
  Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 05-20-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:41, 02 Mar 2013
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