Text 4251, 73 rader
Skriven 2013-09-03 20:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chains 102
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 -=> Dale Shipp said to Ruth Haffly <=-

 RH> OK, on the one trip you took us to several places so I got mixed up.
 RH> Thanks for the clarification but now I'm wondering where there might
 RH> be others of the chain.
 DS> David's isn't a chain.  But he does have two other locations, one in
 DS> Forest Hill and one in Gambrills.

I've always sort of wondered how many links makes a chain.
I've seen cited anywhere between 2 and 10 for the minimum.
If it were myself, I would say any group that has a central
warehouse that is shared among stores. If there's a big
store and a small store, and the big one serves as the depot,
that's a borderline case. I also wonder whether there are
in the general view different criteria for national, regional,
or local chains.

 DS> Not sure what other stores are going to be in the new center.  They
 DS> are making noises that David's will be the "grocery store", even though
 DS> it is not a normal grocery store -- but serves a niche market.

I thought the prices disqualified David's from being a
neighborhood grocery; also the limited selection; also the
cultish feel to it. On the other hand, a substantial number of
people shop at places like Whole Foods, Trader Joe's, Fairway,
Dean & Deluca, Central Market, or Metropolitan Market as their
main grocery, despite these places having largely the same
issues.

-Begin Recipe Export- QBook version 1.00.14

Title: Spice Infused Oils
Keywords: Oil, infused, homemade, spiced, gift, text, information

  Flavor      Method           Type of Oil             Amount of Spice
allspice   cold oil   canola, corn, peanut, olive    3 tbs ground seeds
caraway    cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
cardamon   cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
clove      cold oil   canola, corn, peanut, olive    3 tbs ground
coriander  cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
cumin      cold oil   canola, corn, peanut, olive    3 tbs ground seeds
curry      cold oil   canola, corn, peanut, olive    1/4 cup powder
hot chile  warm oil   canola, corn, peanut, olive    1/2 cup dried
fennel     cold oil   canola, corn, peanut, olive    1/2 cup ground seeds
ginger     warm oil   canola, corn, peanut           1 cup peeled, chopped
pepper     warm oil   canola, corn, peanut, olive    1/2 cup mixed, cracked

  Each recipe uses 3 cups of oil. For ground spice oils, buy whole spices and
  grind them in a spice grinder, coffee mill, or with a mortar and pestle.

  Master Method for Warm Oil Infusing:
  Combine oil and flavoring in nonreactive, heavy-bottomed pan. Starting on
  lowest heat possible, bring oil temperature to 140 degrees (use deep-fry or
  candy thermometer to gauge temperature), and maintain temperature for 10
  minutes as oil weakly bubbles. Carefully transfer oil and flavoring to bowl
  and cool to room temperature. Let sit for at least 1 day before using. Pour
  into a clean, tightly sealed glass jar and refrigerate. Use within 1 month.

  Master Method for Cold Oil Infusing:
  In stainless steel, glass, or ceramic bowl, combine oil and flavoring.
  Leave loosely covered with plastic wrap in a cool, dry place for 3 days.
  The oil may be used at this point. If making a ground spice oil, strain
  through two layers of cheesecloth and discard spice sediment. Pour oil into
  clean glass jars  with snug-fitting lids. Keep refrigerated and use within
  1 month.

  Cook's Illustrated
  January/February 1995
  Shared by: Diane Lazarus, Jan/95.

-End Recipe Export-  Chipped from the bottom of Sharon's Igloo   ^^oo^^
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