Text 4460, 147 rader
Skriven 2010-12-02 20:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: drug stores
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I am really surprised that sales levels are high enough to sustain
 JW> all those stores and their extended hours.

 DD> I don't understand it either - our "drug stores" are more general
 DD> merchandise stores with a pharmacy department at the far back of the
 DD> store ... except for the Mom & Pop type places which are pharmacy
 DD> stores with a nod toward general merchandise

Canadian stores tend to be full of perfumes, cosmetics, health and
grooming products but not a lot of general merchandise. Really small
town stores are the exception where half the store may carry
specialty goods not otherwise sold locally. The one in Cobden when I
was growing up had a selection of china and glassware. One in
Yellowknife used to carry arts, crafts and children's schools
supplies as the office supply store didn't really cater to that
crowd. Later we got a full blown hobby store and a Staples arrived.

 DD> traditional soda fountain.

Coolness. I haven't even seen one anywhere since the 70's.

 DD> China.
 
 JW> Sadly that's true at other stores too, even iconic Canadian Tire.

 DD> tires are probably not all of their business
 DD> What do they get from China of any major importance?

They also sell automotive supplies, hardware and tools, plumbing and
wiring supplies. And more recently, paint, lamps, and household and
kitchen wares and appliances. Most of them have an attached full
service auto repair shop, not just a tire mounting bay.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lee's Chislic
Categories: Beef, Chilies
  Servings: 4

      3 lb beef sirloin, cut into
    1/2    -inch cubes
    1/4 c  brown sugar
      2 ts garlic powder
      1 ts onion powder
      2 TB chili powder
      1 TB ground ancho chile powder
      2 ts ground chipotle chile
           pepper
      2 TB salt-free seasoning blend
  1 1/2 ts liquid smoke flavoring
    3/4 c  Worcestershire sauce
           black pepper to taste
      2 c  vegetable oil for frying

Place the beef cubes into a large mixing bowl. Season with brown
sugar, garlic powder, onion powder, chili powder, ancho powder,
chipotle powder, salt-free seasoning, liquid smoke, Worcestershire
sauce, and black pepper. Marinate in the refrigerator at least 1
hour. Heat the oil in a large skillet over medium-high heat until
shimmering. Cook the beef in batches in the hot oil until browned on
all sides and cooked to your desired degree of doneness, about 3
minutes for medium. Drain the beef cubes briefly on a paper
towel-lined plate before serving. Allow the oil to become hot again
before cooking the next batch of beef.

By: Lee Kruger

  From: Kevin Jcjd Symons               
 
MMMMM-------------------------------------------------


I had never heard of Chislic. This is what I learned...


--MM

About chislic
cat: info, American, meats
yield: 1 text file

Chislic

Chislic (or sometimes chislick) is a preparation of cubed red meat,
usually deep-fried or grilled. It is virtually unknown outside the
state of South Dakota in the USA. The term, while non-specific to
any particular meat or seasoning, generally describes wild game,
mutton, or beef, deep-fried and served hot on a skewer or toothpick.

Etymology: The word chislic bears similarity to schaschlik, the
German variant of shashlik. It may have originated as a derivative
of shish kebab, as the pronunciation of the word bears a close
resemblance to other items in the same food family.

Preparation:

Cut meat into small cubes, generally no bigger than a half-inch. The
meat may include any of the following: lamb, beef, venison, goose.

Into a deep-fryer, drop the cubed chunks of meat and cook to desired
degree of doneness. Generally, chislic is not overcooked, and served
medium rare to medium...  warm pink inside.

After cooking, place the meat on a paper towel and allow to cool
slightly. While the meat is cooling, sprinkle with Lawry's Seasoned
Salt or garlic salt.

Insert toothpicks into the cubes of meat and serve hot.

Regional differences:

In the Pierre area, if you ask for chislic, you will most often get
a marinated meat, dipped in batter and deep-fat fried. This local
delicacy started showing up in the 1970s at Rocky Mountain oyster
feeds as an alternative for those who did not eat calf testicles.

In the Sioux Falls area, chislic is a popular bar food that goes
very well with beer. It is served with garlic salt, soda crackers
and hot sauce.

In the southeastern South Dakota communities of Menno and Freeman,
chislic is generally prepared deep-fried. The meat is almost
invariably lamb, but wild game chislic, such as venison, do appear
when in season. It is traditionally seasoned with garlic salt and
eaten with soda crackers. A small, blunt skewer usually holds five
or six cubes of meat. The same dish is also served grilled when
prepared for large groups, such as gatherings at community
organization fund-raisers or baseball games during the Fourth of
July. The grilled variety is sometimes cooked with a brushing of
barbecue sauce.

http://en.wikipedia.org/wiki/Chislic

---


Cheers

YK Jim


... A 401K? I'd never be able to run that far.

___ Blue Wave/QWK v2.20
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)