Text 37387, 113 rader
Skriven 2013-05-30 06:58:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: generic names
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  SR> They used to, and a hot dog relish too. I haven't looked in
 ->  ->  SR> ages.

 -> Oddly enough I was at my local Schnuk's to get something else and
 -> discovered Schnuk's house-branded dill relish on the shelf. But,
 -> only in a 7 oz jar. Nothing larger. I bought one to try. But, jeez, 
 -> Louise ... I wish these people would carry the stuff I like,
 -> especially when they have a special offer.
 
 SR> It happens.  Smaller stores don't carry everything.
 
These were pretty good-sized mainstream stupormarkups.

 -> I went out to buy diet soda the other day - a couple places had Coke
 -> products 12 packs 4/$10. But none had Peach Fresca or Diet Seagram's
 -> Ginger Ale. Heck, one of the places didn't have *any* Fresca or ginger
 -> ale in the Coke section. And I was already stocked up on Coke Zero -
 -> which is one special offer often enough that I usually don't run low.

 SR> I don't drink any of the above regularly enough to worry about it.  I
 SR> did snag some Zevia recently, but it's not that great.  Stevia sodas
 SR> have an unpleasant aftertaste.

Back when Pepsi came out with Pepsi One I started drinking it because it had
zippadee doo dah calories and tasted very much like original Coke. I was
working a part-time gig in a convenience store but, we never had and Pepsi One
in stock. I damned near had to pull a gun on the Burpsie Cola route driver to
get him to leave 10 cases - which promptly sold out. Next time it was the same
deal ... and I know that the route drivers get a part of their pay based on the
number of units they move. You'd think the dumb-ass could have learned to
count, even if he didn't know how to recognise opportunity. Then Pepsi decided
to push Pepsi One and so they reformulated to be as syrupy sweet (still with no
calories) as regular Burpsie Cola. FEH!!! Fortunately Co'Cola came about with
Coke Zero about that time ... and the rest, as they say, is history.

I know you like your ginger. You might give the Seagram's Ginger Ale a shot -
regular or unleaded. It's the best ginger ale I have had in recent memory -
including Vernor's Ginger Soda.
 
 ->  -> carry the mainstream ones.) I picked up 20 (5 oz) cans of chunk lite
 ->  -> tuna in water at Sav-A-Lot for 45c/can. I can taste tuna salad
 ->  -> sarnies in my future. Bv)=

 ->  SR> Sounds like!  That's cheap!  Tuna casserole here we come!

 -> 45c/can *is* an excellent price. Sort of like when they put the Banquet
 -> pot pies on sale for 50c - quantities limited by the size of your freezer.

 SR> You get my share of those.  I can motor through some tuna though,
 SR> especially if the cats volunteer to help out!

Cats will always help clean out the tuna cans. If they don't/won't it's time
for the trip to the Cat Hospital.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duckling l'Vernors
 Categories: Poultry, Citrus, Booze
      Yield: 4 Servings
 
      4 lb Duckling; quartered
           Salt & Pepper
     24 oz Vernors Soda *
      2 sl Ginger; 1/4" thick
      1 c  Orange Juice
    1/2 c  Dark brown sugar; packed
    1/2 c  Orange marmalade
      2 tb Dijon mustard
      1 tb Scallions; minced
    1/4 c  Brandy

MMMMM--------------------------GARNISH-------------------------------
           Orange Slices
 
  *  If you can't get Vernor's, use regular ginger ale but
  double the amount of fresh ginger to 4 slices, and add a
  dash of vanilla to the orange juice. This will approximate
  the flavour of the real thing.
  
  Remove fat from cavity of duck; cut off extra neck skin.
  Wipe quartered pieces with damp cloth, sprinkle with salt
  and pepper. Place skin side down on roasting pan. Bake 50
  minutes.
  
  As duck bakes, combine Vernors and ginger slices in sauce
  pan. Simmer until reduced to 1 cup. Add orange juice, brown
  sugar, marmalade, mustard, scallions and 2 T brandy. Bring
  to a boil, reduce heat, and simmer until mix is like a thin
  syrup, 20 to 25 minutes.
  
  Remove ginger. Turn duck skin side up, drain fat, and baste
  thoroughly with Vernors sauce. Return to oven; bake another
  45 minutes, basting every 10 minutes.
  
  Add remaining brandy to sauce and simmer until thickened.
  
  Remove duck to heated plater and pour on the sauce.
  
  Garnish with orange slices and serve.
  
  Serves 4
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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