Text 11896, 99 rader
Skriven 2014-04-08 01:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: A story of two tails 461
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 ML> Sort of Wegmansish, then?
 JW> Very much so from all the descriptions of Wegman's that I have seen
 JW> here.

Another place I have to visit. Speaking of which, the
Lilli engine is taking me to Barrow in July. Using my
miles, of course, but I think (hope) her hotel points.

 ML> I wonder why a smaller, poorer store shouldn't have a butcher
 ML> shop.
 JW> Simply because the store is just too small.

So it sells shrink-wrapped meats cut by whom? I'd have
guessed the bigger Loblaws would have been an appropriate
candidate.

 JW> Our downtown Loblaws is just 15,000 sq ft. compared to the newer
 JW> uptown store that is 62,000 sf, so it lacks a lot of specialty
 JW> depts and carries fewer items.

There was a time when 15000 sf was at least medium-size;
out east here the predatory monsters that killed off the
mom-and-pop delis and bakeries and greengrocers were
originally no bigger than that.
 
 ML> I'd have thought that the brands were big enough already
 ML> so that economies of scale were already optimized.
 JW> Lowlaws' inhouse pharmacies were not all that numerous and Shoppers
 JW> Drugs' mini grocery dept's did not have access to the No-Name,
 JW> President's Choice and Blue Line (reduced salt, reduced fat etc.)

But there could easily be cross-distribution without real
merger: several lower 48 chains have at one time or other
offered PC products.

 JW> brands before, so now both stores have the opportunity to offer
 JW> better products at lower prices (or become a ruthless monopoly).
 
My view of this perhaps should be under the pessimism
subject line.

 JW> Ours is ever so slightly more consumer oriented than yours but yours
 JW> after all did break up Standard Oil and Ma Bell.

Ma Bell is often lamented - her amoeboid offspring have
been worse to us than she had been. Standard Oil, that was
a long time ago, and I'm not sure under exactly whose
auspices that breakup happened.

 JW> an Asian foodie in the redneck American South ...
 ML> Might seem southern to you, but that's less than 40 miles south
 ML> of me or the Shipps. The rednecity I don't doubt so much.
 JW> There's also that rural-urban divide coming into play. Where I grew
 JW> up was a very different place than Ottawa 70 miles away.

There is that, and the eastern shore does carry that
reputation (some say proudly). It was at Crisfield, MD
that my family was prevented from using the white
restrooms, but that was before the Civil Rights Act.

Grilled lobster with Thai red curry sauce
cat: California, shellfish, fusion, starter
Serves: 4

h - For the lobster
2 whole lobster tails
Olive oil, for basting
Smoked sea salt to taste
h - For the Thai red curry sauce
2 cloves garlic, chopped
1 ts minced ginger
1 Tb brown sugar
3 Tb Thai red curry paste
4 Tb olive oil
1/2 c coconut milk
1 Tb yuzu lime juice 
2 Tb chopped parsley, for garnish

Split lobster tails in half. Baste with olive oil and
smoked sea salt to taste. Grill with the shell side down
for 5 min. Flip and grill with the meat side down for
an additional 5 min. Remove from heat.

In a saucepan over low heat combine garlic, ginger,
brown sugar, curry paste, and olive oil. Saute 5 min,
stirring continuously. Add coconut milk and bring to a
boil. When mixture comes to a boil, remove from heat.
Add yuzu lime juice. Strain through a fine mesh strainer.
Cover and keep warm until ready to use.

Place one lobster tail half on each of four plates.
Spoon Thai red curry sauce over each portion. Garnish
with chopped parsley.

William Bradley, Addison at Grand Del Mar, San Diego

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