Text 7693, 73 rader
Skriven 2013-12-09 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: YK Shopping
===================
-=> Quoting Nancy Backus to Jim Weller <=-

 -=> Quoting JIM WELLER to ALL on 08 Dec 13  00:36:00 <=-
 
 JW> The Asian section is twice as big as it was before

 NB> Apparently there are sufficient customers for Asian products...

Yep. Yellowknife is about 50% Native, Metis and Inuit, 50% Other.
And about 10% of the Other population is (in order) Filipino,
Vietnamese and Chinese with a sprinkling of Japanese and a small
number of Koreans.

 JW> cheese counter / the slow movers at 50% off

 NB> white Stilton with cranberries... usual price $14/pound

My usual self imposed upper limit is $1.00/oz.

 JW> But a lot of low cost, low markup, bulky items are now gone.

 NB> I guess the larger bags didn't move fast enough to keep from
 NB> spoilage...?

Nope. Just low profit to the store. They may come back if enough
people ask for them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chiffon Cake
 Categories: Cakes, Low-cal, Diabetic, Chocolate
      Yield: 12 Servings
 
      8    Egg whites
    3/4 c  Boiling water
  1 2/3 c  Sugar Twin
    1/2 ts Lite salt (optional)
  1 1/4 c  Eggbeaters
    1/2 ts Cream of tartar
    1/2 c  Unsweetened cocoa
  1 3/4 c  Flour
  1 1/2 ts Baking soda
    1/2 c  Liquid BUTTER BUDS
      2 tb Vanilla
 
  In large bowl, let egg whites warm to room temp, about 1 hour.
  Preheat over to 325 F. Place cocoa in a small bowl. Add boiling
  water, stirring til smooth. Let mixture cool, about 20 minutes. In
  another bowl, mix flour, Sugar Twin, baking soda, and lite salt.
  Make well in center; pour in liquid butter buds, eggbeaters,
  vanilla & cooled cocoa. Beat til smooth with electric mixer.
  Sprinkle cream of tartar over egg whites. With an electric mixer,
  beat on high til stiff peaks form. Do not overbeat. Pour batter
  over egg whites. With rubber spatula or wire whisk gently fold
  into egg whites til just blended. Turn batter into 10" tube pan.
  Bake 65-70 minutes on 325F. Invert pan over neck of bottle; let
  cake cool completely, about 1 1/2 hrs. With spatula, carefully
  loosen cake from pan, remove.

  Original recipe from BUTTER BUSTERS by P. Mycoskie 
  Recipe from Janie Kittle with sugar twin instead of sugar
  Posted by Christine Walsh-XBGF46B

MMMMM

YK Jim


... Cooks marry ingredients in the way a poet marries words.

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