Text 8342, 136 rader
Skriven 2013-12-29 11:25:04 av Dave Drum (1:18/200.0)
   Kommentar till text 8311 av Nancy Backus (1:261/1381.0)
Ärende: Re: Scoring
===================
Nancy Backus Said to Dave Drum about Re: Scoring

NB>  DD> I parse the grocery ads - we get two sets. One set in the
NB>  DD> Sunday paper and another in the Wednesday paper (for different
NB>  DD> markets). 

NB> I've stopped getting the paper... their policies finally drove me
NB> away entirely... and I couldn't justify the cost any more when they
NB> raised their rates significantly while decreasing the value of the
NB> paper to those of us that weren't using any of their online extras
NB> or their accessibility features...  Mainly the only grocery ads were
NB> in the Sunday paper, along with the coupon flyers.  In addition to
NB> the paper, though, there was a mailed advertising thingy that shows
NB> up in the mailbox on Fridays... that has some of the coupon flyers,
NB> and a few of the grocery stores put their flyers in that as well.
NB> Once in a while I'll look at the grocery ads there, but as it isn't
NB> for Wegmans, it's not likely that I'd be doing anything there
NB> anyway..  The TOPS ad is in there, but they aren't real good about
NB> having their specials in stock, so we've been rather soured on
NB> making special trips there.

For me it was the price:value when the price of a daily paper went to a 
dollar and they laid off the writers that I enjoyed reading ... see ya, 
boys. I get a previously read copy of the Sunday paper from my friend 
Les when we meet for breakfast on Sundays. And the Wednesday grocery ads 
show up in my mailbox with the Tuesday mail delivery in a thing that is 
rightly called "The Advertiser". Something that Gatehouse mails to all 
(an increasing list) non-subscribers. 

NB>  DD> If I am on a stock-up run I will do a route that is convenient
NB>  DD> and as inexpensive as I can make it. 

NB> Makes sense.  :)

NB>  DD> The only warehouse club we have here is ScAM'S and
NB>  DD> since they are part of China-Mart ..........  

NB> I hear you.  We have that here, too, but haven't (and won't) join
NB> them... 

NB>  DD> I did a fair amount of work to try to entice COSTCO to open a
NB>  DD> location here. And by stirring the pot and finding out what
NB>  DD> tax-increment- financing was available, traffic counts, census
NB>  DD> data, etc I may have inadvertently tipped the new Hy-Vee store
NB>  DD> that is a-building next to my work place - as that is the
NB>  DD> location I had proposed (with numbers) to COSTCO's real estate
NB>  DD> department. Oh, well. The nearest COSTCO to me remains in St.
NB>  DD> Louis - a couple hours  away.    Damn! 

NB> Sigh...  Maybe it was just a coincidence... and there might have
NB> been someone else gathering the same information for the other chain
NB> at the same time...  Is there any connection between COSTCO and
NB> Hy-Vee...?

Not as far as I have been able to determine. Hy-Vee is a western edge of 
the Midwest firm and COSTCO is (I believe) of east coast origins.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausages with Potatoes & Hot Peppers
 Categories: Pork, Vegetables, Chilies, Potatoes
      Yield: 6 servings

      2 lb (4 md) red potatoes
    1/2 c  Extra-virgin olive oil
      6 cl Plump garlic; crushed
    1/2 ts Peperoncino flakes; to taste
      1 c  Tuscan-style peperoncini in
           - vinegar, drained, seeded,
           - thin sliced (12 oz jar)
    3/4 ts Coarse salt; to taste
  1 1/4 lb (6) Italian sausages

  Scrub and dry the potatoes, but don't peel them. Slice
  lengthwise into sticks and wedges about 1/2" wide.

  Pour olive oil into a large heavy-bottomed skillet or
  sautO pan and set over medium-high heat. Scatter garlic
  and peperoncino flakes in the oil. Stir and toss garlic
  for a minute until lightly colored; with a slotted spoon
  or skimmer, scoop all the garlic cloves from the pan and
  reserve.

  Strew the sliced pickled peperoncini in the oil and toast,
  stirring, for about a minute, just to get them sizzling.
  Then scoop them out, letting the oil drain back into the
  pan.

  Scatter the potatoes in the skillet and toss in the
  flavored oil. Season with 1/2 teaspoon salt and cook for 6
  minutes over moderate heat. Toss and turn frequently until
  lightly crisped on all sides.

  Push the potatoes to the side of the skillet and lay the
  sausages in the pan. Cook for 5-6 minutes, rotating and
  shifting the sausages until they're sizzling and lightly
  browned on all sides, and turning the potatoes as needed
  so they don't burn. Remove potatoes from the pan.

  Cover the pan, lower the heat and keep the sausages
  sizzling and caramelizing slowly for about 15 minutes,
  turning occasionally. Remove the cover, return the
  potatoes to the pan, and scatter the reserved garlic and
  peperoncini all over. Add more salt if you like.

  Cook uncovered for another 8-10 minutes over low to
  moderate heat, until the potatoes and sausages are crisp
  on the outside and fully cooked inside.

  Serve hot (and spicy).

  Makes 6 servings.

  Recipe developed by Lidia Bastianich

  She has earned honors and accolades from the James Beard
  Foundation, IACP, Food & Wine and more.

  From: http://www.costcoconnection.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... A censor is a man who knows more than he thinks you ought to. - G. Hicks



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