Text 3958, 70 rader
Skriven 2010-11-19 07:20:08 av Michael Loo (1:18/200.0)
   Kommentar till text 3928 av Nancy Backus (1:261/1381.0)
Ärende: health, economic 769
============================
 NB> One would think so, but apparently, despite the downturn, they are
 NB> doing well in their chosen path.  At least, even in their super stores,
 NB> they also/still have the normal run of quality foods at reasonable

YK Jim, with his finger on the pulse of the economy, sees
a return to life in the upscale sectors. Whether this will
trickle down in the Reaganomics sense (Stockman admitted
later on that he knew all along that this theory was bogus)
one can't predict.

 NB> prices.  So I guess that in some ways they do still cater to most of
 NB> the different classes of grocery shoppers...

It's good to have the comprehensive selection if the volume
is sufficient; the well-off will always want their oysters
and oyster mushrooms, and the less well-off will always
aspire to them and feel good that they're to be had for a
splurge. But in an area where there's less customer base
in the upper tier - due not only to local living standards
but also to low volume - it might not make so much sense.
But having positioned itself as offering the top end
selections as well as the normal ones, I see that my
previous suggestion, that Wegmans aim for the vast impoverished
middle, might be brand-damaging. Surely the analysts for the
company have thought all this out down to the penny. One
possibility might be to offer a pared-down selection under
a different brand name. I don't see this so much now here,
it's been tried in the past, and in Europe it's still common.

 NB> ... The art of living well: make good use of garlic.

And shellfish.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mussels Alla Marinara
 Categories: Seafood, Soups, Stew, Italian
   Servings: 6

      1    (28 oz.) can tomatoes,
           -undrained
      2 ts Olive oil
      2    Carrots, peeled and sliced
           -diagonally into 1/2 inch
           -slices
      1    Onion, cut in eighths
      4    Cloves garlic, sliced
    2/3 c  Dry white wine
           Salt to taste
    1/4 ts Freshly ground black pepper
      2 lb Mussels, scrubbed, beards
           -removed

  This half-soup, half-stew recipe will serve 4 as an appetizer or two as the
  main course.

  Coarsely chop tomatoes and set aside.  In a Dutch oven heat oil over medium
  heat.  Add carrots, onions, and garlic and saute' for 3 to 4 min, or
  until softened.  Add wine, tomatoes, salt and pepper and bring to a boil
  over high heat.  Add mussels, cover and cook for 3 to 4 min, or until
  they have opened.  (Discard any that do not open).

  Posted by Michael Grosz. Courtesy of Fred Peters.

MMMMM

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