Text 4953, 126 rader
Skriven 2013-09-22 21:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: competition 197
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> #2 eastern based Sobey's is taking over #3
 JW> western Safeway

 ML> Will your competition bureau put a monkey wrench into this?

Of the 213 stores acquired analysts expect the Competition Bureau
will want between 15 and 20 stores sold off, most of them in
Alberta, where both firms are already very strong. A lot of small
towns with two stores have one of each. That will mean there is room
for food retailers like IGA, Whole Foods and others to take
advantage of the impending cull of Safeway stores. Our competition
bureau is very aware that Canadian retail chains must be large
enough and strong enough to compete with Wal-Mart and now Target,
but dislikes out and out monopolies.

 JW> YIG stores

 ML> And I presume the stores smell okay.

Yeah, that too.
 
 JW> twice as many shelf stockers and three times as many cashiers

 ML> How do they propose to finance these improvements?

Oh, prices are up, about 15% overall, but I for one am not
complaining. The improvement is worth it.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Filet of Beef w/Potato Blue Cheese Ravioli
 Categories: Beef, Steak, Eggs, Mushrooms, American
      Yield: 4 Servings
 
           RAVIOLI:
    1/2 c  Skinless baked potato,
           Mashed with a fork
    1/4 c  Crumbled Maytag Blue or
           Stilton cheese
      1 tb Chopped chives
      1 tb Thinly sliced green onion or
           Additional chives
    1/8 ts Salt
    1/8 ts Freshly ground black pepper
      1    Egg
      8    (4-inch) wonton skins, ends
           Trimmed to form 3 1/2-inch
           Circles
           SAUCE BASE:
      1 tb Unsalted butter
      2 tb Chopped shallots
      2 c  Dry red wine
      1 c  Veal stock or canned
           Low-salt beef broth
      1    Sprig fresh thyme
           Salt and freshly ground
           Black pepper to taste
           FILET, MUSHROOMS AND SAUCE:
      5 tb Unsalted butter
      1 tb Olive oil
     12 oz Assorted exotic mushrooms,
           Such as chanterelle, morel,
           Shiitake and oyster, sliced
      3 tb Chopped shallots
      2 tb Chopped chives
      4 X  6 oz Beef tenderloin steaks,
  1 1/2    inches thick
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 c  Dry red wine
           Garnish
           Chervil or thyme sprigs

  To make the ravioli: Combine potato, cheese, chives, green onion,
  salt and pepper; mix with a fork. In a small bowl, beat egg. Add
  half of egg to potato mixture; mix well. Brush remaining egg over
  one side of each wonton wrapper. Spoon about 2 tablespoons potato
  mixture in center of 4 wonton wrappers. Place remaining wonton
  wrappers egg wash-side down over filling. Press out any air and
  seal edges with tines of a fork. Set aside on waxed paper.
  
  To make the sauce base: Melt butter in a medium saucepan. Add
  shallots and saute 2 minutes. Add 2 cups red wine and boil over
  medium-high heat until reduced to 2/3 cup, about 10 minutes. Add
  veal stock and thyme and boil until reduced to a scant 1 cup,
  about 7 minutes. Strain mixture; set aside.
  
  To make the filet, mushrooms and sauce finish: Melt 1 tablespoon
  butter with olive oil in a large skillet over medium heat. Add
  mushrooms and saute 5 minutes. Add shallots and saute 3 minutes or
  until vegetables are tender. Remove from heat; stir in chives and
  keep warm. Meanwhile, in another large skillet, melt 2 tablespoons
  of butter over medium-high heat. Sprinkle the filets with salt and
  pepper. Sear in hot butter for 3 minutes per side or until
  browned. Reduce heat to medium and continue cooking about 5
  minutes, turning once for rare steaks. Transfer steaks to a plate;
  keep warm. Pour off butter from skillet. Add 1/2 cup red wine and
  deglaze pan over medium-high heat until almost dry, about 3
  minutes. Add sauce base and heat through. Add any accumulated
  juices from steaks to sauce. Remove from heat; swirl in remaining
  2 tablespoons butter. Season with salt and pepper. Meanwhile, cook
  ravioli in a large pot of boiling salted water for 4 minutes or
  until tender.
  
  To serve: Arrange mushroom mixture on 4 serving plates. Place
  steaks over mushrooms and top with ravioli. Spoon sauce evenly
  over all; garnish with herb sprigs.
  
  Chef Patrick Clark, Hay Adams Restaurant, Washington, D.C.
  From: Josefina Anita Brown-King
 
MMMMM


 

YK Jim


... The price/performance ratio is extremely high.

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