Text 9200, 123 rader
Skriven 2014-01-26 06:57:08 av Dave Drum (1:18/200.0)
   Kommentar till text 9167 av Nancy Backus (1:261/1381.0)
Ärende: Tracking Sales
======================
Nancy Backus Said to MICHAEL LOO about Re: corniness 88

NB>  NB>> Of course, more bought at the store probably means more
NB>  NB>> available at the store more likely than not...  :>
NB>  ML> I am not under the illusion that our purchases would have any
NB>  ML> significant effect on the store's stocking patterns.

NB> They claim that their computer tracks sales, and that future buying
NB> is based on that... or at least someone has made that claim... ;)
NB> So a single person's purchase might not have a lot of effect, but it
NB> would weigh into it...  :)

It's not just a claim. Grocery stores bigger than Mom & Pop operations 
have to do it - their profit margins depend on how many stock "turns" 
they get. If something is not moving off the shelves at a profitable 
pace it is soon in the remainder bin and not re-ordered. It works much 
the same at Auto Zone (first hand knowledge here) we stock in our store 
a lot of product for a lot of cars. If the product(s) aren't moving at a 
pace to justify having them at hand for the casual "off the street" 
customer they are recalled to a central warehouse for "special order".

We used to have another parts place (Car Quest) where we would do 
"outside buys" to satisfy out commercial accounts (garages and mechanic 
shops) for obsolete parts. They kept an amazing array of old, dusty 
(literally) parts on their shelves. But, they got bought up by Advance 
Auto Parts and brought, kicking and screaming, under the Advance 
computerised inventory system. And the mechanics who used to use us or 
Advance for their parts for older cars - and the ones who went direct to 
Car Quest are pretty much hosed ... or forced to deal over the interweb 
or mail-order.

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

      Title: Mom & Pop Pulled Pork (Nutzie's Pulled Pork)
 Categories: Pork, Bbq, Herbs, Vegetables, Sauces
      Yield: 11 servings

      6 lb Pork butt; bone-in
  1 1/2 ts Coarse salt
      1 ts Black pepper
      3 c  Chicken or beef broth
      1 tb Liquid smoke
      4 c  Barbecue sauce; below
    1/2 c  Cider vinegar; more to taste
           Sliced soft rolls; toasted
           Coleslaw & pickles; (opt)

MMMMM----------------------HOMEMADE SAUCE---------------------------
      2 tb Oil
  1 1/2 c  Chopped onions
      2 tb Fine chopped garlic
      4 c  Heinz ketchup
    1/2 c  Cider vinegar
    1/4 c  Firmly packed brown sugar
    1/4 c  Honey
    1/4 c  Tomato paste
      3 tb Worcestershire sauce
      2 tb Dijon mustard
      1 tb Chilli spice mix
           Coarse salt & black pepper

  Heat oil in a large saucepan over medium heat. Add onion
  and garlic and cook, stirring occasionally, until slightly
  softened, about 3 minutes. Add ketchup, vinegar, brown
  sugar, honey, tomato paste, Worcestershire sauce, mustard,
  and chilli spice. Season with salt and pepper, stir well
  and let simmer over medium-low heat until flavors meld,
  about 15 minutes.

  If you like your sauce a bit chunky from the chopped
  onions, it's ready to go. If you like it smooth, let cool,
  then purOe in a food processor.

  MAKE THE PORK:

  Preheat oven to 350oF/175oC.

  Place pork butt in a large pot with a lid. Season with
  salt and pepper, to taste. Pour broth around pork until it
  covers about one quarter of the meat. Add liquid smoke.
  Cover pot and put in oven.

  Bake pork until internal temperature registers 190-200
  degrees on an instant-read thermometer and meat is falling
  apart, 3 1/2-4 1/2 hours. Use a fork to pull at pork, and
  make sure it comes apart easily. Remove pork butt from
  oven and let it sit in pot 15-20 minutes. Remove from pot,
  and discard bone and cooking liquid. Cut fatty parts off
  meat, then use two forks or your fingers to shred meat
  into small pieces. Place shredded pork in a large bowl.

  Warm barbecue sauce in a small pot over medium heat. Mix
  shredded meat with barbecue sauce and vinegar until evenly
  coated. Taste. If pork could use a bit more zing, add more
  vinegar, to taste. Season with additional salt and pepper.
 
  Pile pulled pork onto rolls, or serve it plain with
  coleslaw and pickles.

  Serves 10-12

  Recipe by: Katie Workman

  Originally published in The Wall Street Journal.

  From: http://online.wsj.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
... When you go to buy, use your eyes, not your ears. - Czech Proverb



--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)