Text 27671, 122 rader
Skriven 2015-06-01 11:29:00 av Dave Drum (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Re: Dating
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> In stores that do not re-date their product - as one store in
 DD> my area is known to do. I do not buy meat there, ever.

 JW> Highly illegal! I would never buy anything from such a store. A
 JW> young nephew of mine once worked in the meat dept at a supermarket
 JW> while he was in high school. One day, he was ordered to unwrap trays
 JW> of chicken parts, soak them in a mild bleach solution, rinse them
 JW> off and then re-package and re-date them. He resigned by dropping
 JW> his apron on the floor and stomping out. That night he sent e-mail
 JW> to the Dept of Health, a radio station, a TV station, and a
 JW> newspaper followed by a job application to a competing store. (They
 JW> hired him.) He also called dozens of relatives and told every one in
 JW> his class to tell their parents boycott the store. I was pretty
 JW> proud of him as until that day he had been extremely quiet, shy and
 JW> obsequious.

A guy I knew, back in the day, was employed as a "plongeur de hotel"
(dishwasher) at a local upmarket Holiday Inn. He was tasked with dumping a
bunch of smelly chicken pieces/parts into a 30 gallon plastic trash can with 
a
bleach solution. This was before e-mail was common but one of the city health
inspectors was a family friend - and got a phone call. The kitchen was caught
doing the deed and closed. He also called the Holiday Inn headquarters in
Memphis (then - they are now headquarted in Atlanta, GA). The Innkeeper had 
to
step lively - including firing all his executive restaurant staff to keep his
Holiday Inn branding. That location devolved, over a period of time, to a
Ramada Inn and finally to an independent "Route 66 Hotel and Conference 
Center"
and is making a pretty good comeback in both quality and occupancy rates.

 DD> 1900 each day - armed with a roll of '50% OFF' stickers

 JW> My store does their markdowns at 8 AM and opens their doors at 8:30.
 JW> I sometimes go then, before work, as the specials don't last long.

 JW> The bakery dept. has 50% off on perfectly sound and reasonably fresh
 JW> goods.

 JW> The produce dept. is slacker and by the time they marks down stuff I
 JW> don't want it anymore.

 JW> The meat dept. is only 30% off. They started at 50% but too many
 JW> people waited for the markdown and sales suffered so they backed
 JW> off a bit.

That's what I liked about Krogers (even Schnuks) I could be there at 1900 to
snap up the bargains I could use before they disappeared in to someone else's
trolley.

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Barbecued Chicken with Vinegar Basting Sauce
 JW>  Categories: Chicken, Chilies, Grill, Condiments, Sauces
 JW>       Yield: 4 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BBQ Chicken & Andouille Hash w/Poached Eggs
 Categories: Emeril, Bbq, Poultry, Dairy, Pork
      Yield: 4 Servings
 
      6 oz Chicken breast
    1/4 c  Prepared BBQ sauce
           Salt & pepper
      2 tb Olive oil
      2 c  Cooked potatoes; 1/2" dice
    1/4 c  Onions; diced small
      2 tb Shallots; minced
      1 c  Andouille sausage (8oz)
           - chopped
      1 tb Garlic; minced

MMMMM------------------------POACHED EGGS-----------------------------
      4 lg Eggs
      3 tb Green onions; sliced
           Sauce Picante
 
  Recipe courtesy Emeril LaGasse; 1996
  
  Heat the grill or broiler. Season the chicken with salt
  and pepper. Brush the BBQ Sauce on the chicken, coating
  the breast completely. Place the chicken on the hot grill
  or broiler and cook for 5-6 minutes on each side. Set
  aside and cool.
  
  FOR HASH: In a saute pan heat the oil. Add the potatoes
  and saute, shaking the pan occasionally, for 2 minutes.
  Add the onions, shallots, and andouille sausage and stir
  fry for 1 minute. Small dice the BBQ chicken and add to
  the andouille mixture and saute 1 minute. Add the garlic
  and season with salt and pepper, stir occasionally for 4
  minutes.
  
  FOR POACHED EGGS: Bring 3 cups of water to a boil with
  1/2 teaspoon white vinegar and 1/2 teaspoon salt in a
  small saucepan ov-\er high heat. Crack and egg into a cup
  and slide the egg gently into the water. Crack another
  egg into cup and when water returns to a boil, reduce
  heat to low and simmer until eggs are set, about 2 to
  2 1/2 minutes. Drain on paper towels.
  
  TO ASSEMBLE: Spoon a small amount of picante sauce in
  the center of plate. Place 3/4 c of the hash on sauce.
  Top with poached egg and garnish with shaved green
  onions.
  
  Source: Essence of Emeril, #2280
  
  Formatted by Lisa Crawford, 4/27/96
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily. 
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)