Text 4837, 112 rader
Skriven 2013-09-19 18:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: IGA 164
===============
-=> Quoting Michael Loo to Jim Weller <=-

 JW> a franchise system going called "Your Independent Grocer".

 ML> Lobs seems to be really octopusing the grocery biz in your
 ML> country.

Big enough that when they take over another chain our Competition
Bureau (similar to your FTC) often make them divest part of their
acquisition to a competitor in select regions to prevent local
monopolies.

They were #1. Now that #2 eastern based Sobey's is taking over #3
western Safeway I'm not sure who the biggest chain is.

The second of the YIG stores just re-opened after extensive
renovations and I am quite impressed. The coolers, freezers, shelves
and flooring are all new and shiny.

Whereas before the layout was 50/50 groceries and junky general
merchandise a la Wal-Mart the store is now 75% groceries and 25%
kitchen related good quality merchandise. So there is far more space
available for fresh produce and ethnic foods and I can now get a lot
of new foods never sold here before. For example I saw King Oyster
mushrooms here for the first time; granted they were $22/kg and I
didn't get any but at least I could have if I wanted too. Also neat
to see was a sushi station manned by three young Japanese guys ready
to put together customized take out trays to order.

And every dept. had at least one really nicely priced special: I
picked up fresh, never frozen, wild caught Pacific salmon (just dog
salmon mind you) for $1.99 per pound, red and yellow bell peppers
priced like green peppers and half price Ben and Jerry's (500 ml
"pints" at 2/$5).  

Also there are twice as many shelf stockers and three times as many
cashiers, so lineups are pleasantly short.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Pot Roast
 Categories: Beef, Wine, Potatoes, American, Casseroles
      Yield: 4 Servings
 
  2 1/2 lb Boneless square-cut beef
           Short ribs or
           Boneless chuck roast
      1 ts Salt
    1/4 ts Freshly ground black pepper
      2 ts Olive oil
      1 md Carrot; chopped
      1    Rib celery; chopped
      1 lg Red onion; peeled, chopped
      2    Bay leaves
      2    Fresh parsley sprigs
      1 c  Zinfandel
      2 c  beef broth or stock
           (enough to cover meat)
           Pennsylvania Dutch Black
           Vinegar Sauce; see recipe
           Garlicky Mashed Yukon Gold
           Potatoes
 
  Sprinkle meat pieces with salt and freshly ground black pepper.
  Heat oil in large, heavy skillet; brown beef on all sides. Place
  carrots, celery, onion, bay leaves and parsley in bottom of heavy
  casserole or dutch oven, just large enough so ribs fit snugly. Add
  wine and enough beef broth to cover meat.  Place casserole on high
  heat; heat liquid to a boil. Remove from heat, cover with lid or
  heavy foil and bake (braise) at 350 F 1-1/2 to 2 hours or until
  meat is very tender. Let meat stand in braising liquid until ready
  to serve.

  Slice meat thickly and serve with black vinegar sauce and
  potatoes.
  
  Note: Beef may be cooked a day ahead and then refrigerated,
  covered. Reheat beef in braising liquid. Braising liquid can be
  pureed and used to make a wonderful low-fat sauce or gravy by
  chilling liquid and removing fat. Or use it as a soup base or
  pasta sauce.

  Black vinegar sauce:
  4 cups red wine vinegar
  1 1/2 cups packed dark brown sugar
  3/4 cup dark raisins

  Combine vinegar and brown sugar in heavy saucepan. Heat to boil
  over medium-high heat. Reduce heat to medium-low; simmer rapidly
  until liquid reduces to about 2 1/2 cups, about 50 minutes. Add
  raisins. Heat sauce back to boiling; reduce to 2 cups, about 15
  minutes. (Sauce should be black, syrupy and glossy. Be careful
  sauce does not over-reduce and burn.) Let sauce cool slightly. (The
  sauce may be made ahead and kept indefinitely.) Thickly slice pot
  roast; serve with 2 tablespoons vinegar sauce per serving.


  Recipe by: Zinfandel Restaurant - Chicago IL
  Source: www.roa.com Recipes of America, Milwaukee PBS
  From: Shermeyer-Gail
 
MMMMM


YK Jim


... Cruddy stores sometimes have accidentally ripe avocados

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