Text 4378, 89 rader
Skriven 2010-12-01 06:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: markets 813
===================
 ML> Is there a substantive difference between Wegmans and Italian
 ML> Classics products of the same sort, for example, crushed tomatoes?
 NB> I haven't actually done a side-by-side comparison of the same product
 NB> differently labled.  There are some more upscale variants in the
 NB> Italian Classics line, and the things there that I've been interested
 NB> in have all been at least a small cut above what one might expect. 

It's the same product competing with itself phenomenon that
I'm more interested in: so like Italian-style peeled tomatoes
vs. pomodori pelati, that kind of thing.

 NB> Some of them, like the canned quartered artichoke hearts, are even
 NB> reasonably priced.  The fancier pastas are under the IC label, the more
 NB> interesting sauces, also.  And the refrigerated pasta and sauces are
 NB> all also in the IC line.  The basic pastas and sauces on the shelves
 NB> are the Wegmans, much less expensive usually, line.

Fancier pastas as in fancier shapes or fancier ingredients?
Preflavored pastas strike me as being kind of silly.

 NB> Yes, indeed, I know that is a major risk..  One hopes that the girls'
 NB> stated devotion to the company, despite their shift in direction, will
 NB> keep things family-owned for at least a few more generations...  So
 NB> far, Wegmans does seem to keep winning top honors in the best company
 NB> to work for lists... we can but hope... :)

One can hope, but I think every successful customer-oriented
enterprise carries within itself the seeds of its own destruction.
It's just a matter of time before some greedy jerk takes over and
runs the business into the ground. That's my bah, humbug for the day.

 -=> Nancy Backus said to Jim Weller <=-

 NB> It has a certain cachet (achieved through deft marketing) as being the
 NB> "poor man's filet mignon".  It also gets touted as being healthy due

Eye round resembles filet mignon only in appearance: in flavor,
texture, and general wholesomeness there's no comparison.

 NB> to its leanness...  Monkfish was advertised as being "poor man's
 NB> lobster", but I tried it once and never again... perhaps had I used
 NB> quantities of butter I might have seen more of a similarity to lobster,
 NB> but I'd much rather have lobster. 

It's said that monk and various other fish taste like lobster
because they eat crustaceans. I believe that's somewhat bogus.
If you cook monkfish fillet to just the right point, before
the connective tissue dissolves and the flesh becomes mushy,
there's a certain resiliency that might remind one of lobster;
but you have to close your eyes and think hard to get a flavor
resemblance.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Wu's Beef B1
 Categories: Beef, Chinese, Meats
      Yield: 4 servings

      1 lb FILET MIGNON, GRISTLE             1/2 ts RED COOKING WINE
           -REMOVED                          1/2 ts SUGAR
      1 tb PLUS                                1 pn SALT
      1 ts CORNSTARCH                          1 pn PEPPER
      1 tb PLUS VEGETABLE OIL                1/3 pk CHINESE RICE NOODLES
      1 ts DARK SOY SAUCE                    1/2 c  COARSELY CHOPPED ONIONS
      2 ts LIGHT SOY SAUCE                     1 ts OYSTER SAUCE
      1 ts HOISIN SAUCE

  Thinly slice filet mignon across grain into strips 2x1/2x1/4 in. In mixing
  bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 tbs. dark soy sauce, 2 tsp.
  light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. sugar, salt, pepper.
  Marinate sliced beef in this mixture 15 min. Pour 2 qt. oil in deep-fryer,
  heat to 400 on high heat. Test for readiness by dropping a rice noodle into
  oil. If it pops up, the oil is hot enough. Put in the skein of noodles.
  They should explode into a larger puff on contact w/ oil. Immediately drain
  on paper towels. Heat wok or skillet on high heat. Coat sides, bottom w/ 2
  tbs. oil. Fry onions 1 min., then add beef; cook 2 more min. Stir very
  little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce,
  1 tsp. dark soy sauce, oyster sauce, & 3 tbs. water; stir until smooth. Add
  to beef & onion mix, stir 1min. remove from heat. Spoon beef on noodles.
  Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE

  M's note: why bother with filet mignon in this dish?

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)