Subj : Grocers was:Vaierty Pack
To : Ruth Haffly
From : Dave Drum
Date : Sat Jun 08 2024 06:11:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> My mom always used the Ann Page salad dressing, cheaper than mayo.
DD> Godfrey Daniel! How long has it been since the Great Atlanic & Pacific
DD> Tea Company took the gas pipe? Our last remaining example shuttered
DD> its windows in '81 as the company shrank back to the Northeast
RH> The one in the town where I grew up folded in the first decade of this
RH> millenium. Bought out by Fresh Town, locals thought they upped prices
RH> but Steve and I found them pretty much in line with what we pay.
Kroger is still the #1 supermarkt retailer in America, Albertsons is
in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13.
Kroger left my town in the 1980 in a labour dispute and were replaced
by Shop & Save (a St. Louis outfit). We currently have s Kroger version
of Sav-A-Lot (#19 on the Top 25 list) called Ruler Foods which took over
half of the space of an Eagle supermarket. The other half became an
outpost of Fit Club.
DD> I grew out of that phase and discovered other condiments that I like
DD> better for enhancing boring food. Like Woerber's Horseradish Sauce.
DD> Or Heinz Spicy ketchup (made w/Tabasco)
RH> I grew up with spicy brown mustard, with or without horseradish. Steve
RH> grew up with yellow mustard; when we got married, he converted to spicy
RH> brown so we weren't buying 2.
DD> When I was at home (40s & 50s) mustard was yellow (French's). Then I
DD> was introduced to Mr. Mustard ... claimed to be DiJon style and hard
DD> to tell from the mustard served in Chinese restaurants. Lit up my
DD> life, it did.
RH> My folks bought Mr. Mustard quite often, also Goulden's but don't
RH> recall them buying French's.
Gulden's, as I remeber was brown with seeds in it. French's is BRIGHT
yelloow. In this area it's the default on-the-table mustard in cafe and
restaurant venues.
8<----- SNIP ----->8
DD> I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a
DD> round of pre-stuffed pork chops at Hy-Vee if the price is attractive.
RH> We get a fair amount of meat at Wegman's. I don't buy the pre stuffed
RH> pork chops but will buy pork chops and make my own stuffing mix. Will
RH> usually put the stuffing (dressing, since it's not stuffed into
RH> anything) down in a pan, put the pork chops over that and bake. Easier
RH> than trying to wrestle with putting stuffing into the chops--tried that
RH> when we were first married but found it easier to do unstuffed chops.
When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a pocket
in a thick chop and stuff it (literally) with the mixture. Cooking for
one most of the time it's a genuine P.I.T.A. to stuff a pork chop. Bv)=
DD> It may depend on which commisary the franchisee uses for items like
DD> that. We've only got one KFC store left here (down from 4). I only go
DD> there for the lunch AYCE buffet with friends - never at my suggestion.
RH> We've not gone to KFC in years, tho there's at least one in WF.
DD> My favourite fats food chicken used to be Brown's, a Chicago-based
DD> chain. They, at one time, had five stores in my town (Springfield, IL)
DD> which did very good volume. Then in the early 90s came the "Brown's
DD> Chicken Massacre" near Chicago and overall sales dropped by almost
DD> half. Soon the chain contracted to just the Chicago area. I still
DD> miss them.
DD> But Popeyes keeps me afloat.
RH> We hit them up every so often, there's one in the same plaza as Harbor
RH> Freight down in Raleigh.
I buy very little at Harbor Freight as I don't care to support Comrade
Xi and his dirty commie rats. Sometimes you can't get away from buying
Chinese made stuff - but I avoid it when/where I can ... even it it is
a bit more expen$ive.
16 oz Stale bagels; in 1" cubes
2 Ribs celery; chopped
1 lg Onion; chopped
6 tb Butter; diced
1 c Stale beer
1 lb Bacon; cooked, crumbled
1 tb + 1 1/2 ts minced fresh
- thyme
+=OR=+
1 1/2 ts Dried thyme
Salt & pepper
1 c Chicken or pork stock
1 lg Egg
12 oz Cheddar cheese; shredded
Set oven @ 350ºF/175ºC.
Place bread in a single layer on two rimmed baking
sheets. Bake for 15-20 minutes or until toasted, turning
once. Cool completely on a wire rack.
Saute celery and onion in butter in a large skillet over
medium-high heat for 6-8 minutes or until tender. Reduce
heat to medium; pour in beer. Bring to a boil; cook and
stir for 2-4 minutes or until liquid is reduced to 1/2
cup. Remove from the heat. Stir in bacon and thyme.
Season with salt and pepper to taste.
Whisk stock and egg in a large bowl. Add bread cubes and
bacon mixture; toss until well coated. Fold in shredded
cheddar.
Spoon into a greased 2 quart baking dish. Bake, covered,
for 30 minutes. Uncover; bake for 15-20 minutes longer
or until top is golden brown.
Or use to stuff butterfly pork chops.
Stuffs 8 chops nicely. Leftover stuffing may be baked
and served with a nice gravy as a side dish at another
meal.
Uncle Dirty Dave's Kitchen
MMMMM
... If we closed all the Wal-mart stores would China go bankrupt?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
