Text 7507, 109 rader
Skriven 2013-12-04 23:25:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7450 av Nancy Backus (1:261/1381.0)
Ärende: Re: Chicken
===================
 -=> On 12-03-13  21:40,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Chicken <=-

 NB> BJ's is the only place (at least lately) that I've seen the sharp
 NB> cheddar sticks.  Wegmans has the mild cheddar and some other
 NB> varieties, but not the sharp cheddar that we prefer.  If I have a BJ's
 NB> coupon, it ends up being less expensive than Wegmans, otherwise, I
 NB> think it's about the same.

For some of us, mild cheddar isn't worth the price:-}}  We like extra
sharp, but the sticks only seem to come in sharp.
 
 DS> Some of our other standard purchases from BJs include:
 DS> Porterhouse steaks -- $7.99 per pound, much less than supermarket.

 NB> That's less than Wegmans, too...  I'm more likely to grab a ribeye at
 NB> Wegmans, especially if it's been marked down, though, as part of a
 NB> regular weekly run...

BJs has ribeye stakes also -- we prefer the porterhouse so I don't know
what their ribeyes cost.  I have noticed that Costco often cuts their
steaks about two inches thick -- almost a roast size.  Costco also does
not seem to carry porterhouse.
 
 DS> Butter, milk -- also less than super, but we'll buy milk from anywhere
 DS> when we need it.

 NB> We've been getting our milk weekly from Wegmans, since they almost
 NB> always handle it with care, so the milk doesn't pick up the taste of
 NB> the plastic jug, or be too close to the end date...  Haven't actually
 NB> tried BJ's there, but part of that is in the timing...  :)

Wegman's here has milk at about the same price as BJs -- which is about
$1 less than at the other markets.  But it is not worth driving to the
other side of town just for milk.  We go to our Safeway more often than
either Wegmans or BJs (which are very near each other).
 
 DS> Campari tomatos -- half the price of the super, but Wegmans is about
 DS> the same price as BJs.

 NB> And those, I rarely think about when shopping... ;)

They are the only kind that Gail will buy.  If only we could grow our
own in the summer time, but that does not work because of the lack of
full sun.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRAND MARNIER BROWNIES
 Categories: Dessert, Chocolate, Godiva
      Yield: 15 servings
 
      9 oz Swiss dark chocolate,
           -coarsely chopped
      6 oz Unsweetened chocolate,
           -coarsely chopped
     12 tb Unsalted butter, softened
    3/4 c  Granulated sugar
    3/4 c  Packed dark brown sugar
      3 lg Eggs, at room temperature
    1/3 c  Grand Marnier
      1 ts Vanilla extract
    1/2 ts Finely grated orange zest
    1/4 c  All-purpose flour
    1/4 ts Salt
  1 1/2 c  Coarsely broken walnuts
     15    Chocolate-dipped walnuts,
           -for garnish (optional)
 
 Position a rack in the center of the oven and preheat to 350 degrees F.

 Line a 13-by-9-inch baking pan with aluminum foil so that the foil
 extends 2 inches beyond the two long sides of the pan. Lightly butter
 the bottom and sides of the foil-lined pan.

 Melt the chocolates according to the melting instructions in the
 Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid.

 In a large bowl, using a hand-held electric mixer set at high speed,
 beat together the butter and sugars until creamy. One at a time, beat
 in the eggs, beating well after each addition. Beat in the Grand
 Marnier, vanilla and orange zest until combined. (The mixture may look
 slightly curdled.) Beat in the cooled chocolate until smooth. On low
 speed, beat in the flour and salt just until mixed. Using a rubber
 spatula, stir in the broken nuts.

 Scrape the batter into the prepared pan and smooth the surface with a
 rubber spatula. Bake the brownies for 25 to 30 minutes, or until a cake
 tester or toothpick inserted 2 inches away from the center comes out
 with a few moist crumbs clinging to it. Do not overbake.

 Cool the brownies in the pan on a wire rack. Place the brownies in the
 pan in the freezer and chill for 20 minutes. Using the two long ends of
 the foil as handles, lift the brownies out of the pan. Gently invert
 the brownies onto a cutting board or large plate and carefully peel off
 the foil. Invert again onto a smooth surface and cut into fifteen
 squares. Top with chocolate-dipped walnuts, if desired. Makes 15
 brownies.

 From Charlene Deering Date 03-13 Cooking
 
MMMMM


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