Text 1558, 128 rader
Skriven 2013-06-22 08:34:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Groceries
=================
-=> MICHAEL LOO wrote to ALL <=-

 ML> In case anyone cares about the other end of this poll:

 ML> 1. Wegmans (northeast)
 ML> 2. Trader Joe's (nationwide)
 ML> 3. Publix (south)
 ML> 4. Fareway (midwest)
 ML> 5. Costco (nationwide)
 ML> 6. Harris Teeter (east coast)
 ML> 7. Market Basket (MA, NH)
 ML> 8. Raley's (CA, NV)
 ML> 9. Hy-Vee (midwest)
 ML> 10. Stater Brothers (CA)

 ML> Weggie's comes in at the top of most such these days;
 ML> it's a fashionable brand.

For very good reasons. Like customer service and quality.

 ML> TJ's and Costco are fine but
 ML> shouldn't be lumped in with the full-range stores. I
 ML> disagree with Publix (unless they've changed a lot,
 ML> they're mediocre) and Market Basket (really mediocre,
 ML> especially in the cleanliness department, and the price
 ML> advantage it once boasted is shrinking rapidly). I
 ML> don't recall having been in a Fareway (as opposed to

Me too on the Fareway - although they are listed as (midwest) there is one
store in Illinois (Moline), three or four in Minnesota, a couple in Nebraska
and South Dakota and one or two in Kansas. And all the rest are in Iowa -
except for Keokuk and Fort Madison - where I am with fair regularity.

 ML> the Fairway in NYC), Raley's, Hy-Vee, or Stater.

The only Califunky store I have been in on either end of the list is Ralph's.
MEH

Hy-Vee is coming to a location next door to where I work. It's an old Big Box
location that began as a Woolco, morphed into a Venture and then into a K-Mart.
I see quite a few of them in my travels to the west of Springfield. But, I
think their entry into my area is their furthest east location. Heard nothing
but good about them, however.
 
 ML> By the way, the top rating for Weggie's was earned
 ML> on a score of 88/100.
 
Some people will gripe even if you hang them with a new rope.

 ML> Rating supermarkets seems to be the trend of the day.
 ML> Here's another, seriously idiosyncratic, list from
 ML> bonappetit.com that includes local local stores.

 ML> 1. Wegmans
 ML> 2. Rouse's (Gulf coast)
 ML> 3. Raley's
 ML> 4. Jungle Jim's (Cincinnati)
 ML> 5. Bi-Rite (San Fran)
 ML> 6. The Good Food Store (Missoula, MT)
 ML> 7. Central Market (TX)
 ML> 8. Andronico's (San Fran)

 ML> Central Market I'd put pretty close to the top, well
 ML> above Trader Joe's. Maybe it wasn't included in the
 ML> CR poll because it's a one-stater, but in fact its
 ML> geographic reach exceeds that of many of those listed
 ML> in the poll.

Thanks for posting those lists. Especially as I do not (and will not) subscribe
to either of those magazines.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine W/Brown Butter & Sage
 Categories: Five, Pasta, Beef, Cheese
      Yield: 4 servings
 
8 13/16 oz Pkg dried egg fettuccine
           (such as De Cecco)
  4 1/2 tb Butter
     20    Fresh sage leaves; stemmed
  4 1/2 tb Frozen veal stock; thawed
           =OR=-
      2 tb Beef broth
           =AND=-
  2 1/2 tb Lo-salt chicken broth
      5 tb Grated Parmesan cheese;
           Additional for serving
 
  Mix in sautOed 1/2" cubes of butternut squash, if you like.
  
  Cook pasta in large pot of boiling salted water until tender, stirring
  occasionally. Drain, reserving 1/2 cup cooking liquid.
  
  Meanwhile, melt butter in heavy large skillet over medium-low heat.
  Add sage leaves and cook until edges curl and butter is dark amber
  (do not burn), stirring and turning leaves occasionally, about 6
  minutes. Transfer sage to paper towels. Add veal stock to brown
  butter.
  
  Add pasta and 5 tablespoons grated Parmesan cheese to brown butter
  mixture in skillet; toss to coat, adding reserved cooking liquid by
  tablespoonfuls if dry. Season with salt and pepper. Divide among
  bowls. Garnish with fried sage leaves, passing cheese alongside.
  
  TEST-KITCHEN TIP: In this recipe, the brown butter isn't strained, but
  it is in the shortbread and the ice cream. Why? In some recipes, the
  milk solids are strained out of the brown butter to ensure a smooth
  texture. In others, the brown butter is strained because it will be
  cooked with other ingredients and the milk solids might burn.
  
  Janet Fletcher
  
  Makes 4 first-course servings
  
  Bon AppOtit - Features | January 2008
  
  MM Format by Dave Drum - 10 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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