Subj : Re: Leftovers
To : Ruth Haffly
From : Dave Drum
Date : Tue Jan 07 2025 05:51:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Sounds like FreshTown; it replaced the A&P in my folk's town in the
RH> Catskills. People in town thought it on the expensive side but Steve
RH> and I thought they were well in line with what we pay.
I miss the A&P. They, and Piggly-Wiggly were my first supers. Before
that it was Shuppman's, Novak's, or Joe Palai's grocery store. They
were all centered on their butcher department.
DD> Many higher quality stupormarkups get the rap of being "high-priced".
DD> And I suppose that's true to those who don't care about quality nor
DD> have a clue about how to shop. Mostly Joe Sixpack and his slatternly
DD> girlfriend/wife Ima (fill in your own disparaging term).
RH> In this case, it's "small town provincial". If you've not travelled
RH> over 50 miles from where you grew up, all your life experiences are
RH> based on that small town point of view, nothing to compare it to. OTOH,
RH> if you've done a lot of travel, you have a lot of different life
RH> experiences that influence your view point.
DD> I get the weekly adverts for all of the local stores delivered to my
DD> in-box. And before I start a shopping trip I parse the ads to see
DD> where the deals are. I do not buy groceries from (or anything else)
DD> WalMart DD> or Target. Target I give a miss because they've redesigned
DD> their local HUGE BOX store so that grocery shopping is *very*
DD> inconvenient.
RH> Most often now we shop at Wegman's, for the convenience and quality. We
RH> will stop at Lidl sometimes; it's just up the road from Wegman's to
RH> check out their "other than groceries" stuff, but don't buy a lot of
RH> food there. We shopped Lowe's a lot when we first came to WF, then
RH> Publix when they moved in, will stop in those 2 if we're out an need
RH> something & they're nearby. Same with Harris Teeter; Food Lion is
RH> further out so we generally don't hit them up. Usually don't go to
RH> Target, will get some groceries (but no meat or produce) at Wal Mart if
RH> we're there for other, non food, stuff.
ALDI (LIDL's cousin) is a regular stop for me for some things, mostly
eggs, packaged bread and milk. I don't eat a lot of bread and their
L'Oven whole wheat/grain bread seems to have a much longer shelf life
than Brownberry or Pepperidge Farm, etc. We have a new(ish) market here
named "Harvest Market" which is part of a local(ish) mini-chain whose
"schtick" is locally grown/processed/fresh meat and produce and packaged
products. They have a nice in-store restaurant like Wegman's or Hy-Vee
which I have tried a couple times. I have yet to buy any groceries at
that location.
Then there are the ethnic markets. We have Indian, Chinese, S.E. Asian,
Italian-American Imports, etc. I buy my miso paste at one of the Chinese
markets. And some Indian specialities at Masala Mart.
RH> Sheet pan cooking has been popular for a few years now. I've not tried
RH> it formally but have put meat & potatoes on a pan, something like
RH> squash in another one and shoving it all in the oven. Been doing that
RH> for years. (G)
DD> I may try a few things - the New York Times has been touting some nice
DD> sheet-pan recipes. I may give one a shot if cooking for more than just
DD> me.
DD> Dunno where I'd find rhubarb this time of year - but this looks good
DD> ...
RH> Print it out, stick it on your fridge to remind you when rhubarb comes
RH> in season in a few months. That's what I do with recipies I want to try
RH> but need to pick up some of the ingredients called for.
Dennis has the front of the icebox covered with pension cheque schedules,
grandkid pixtures, etc. Rhubarb is a regular "get" for me at the farmer's
market, Food Fantasies, or Hy-Vee. I'll be starting a small patch between
two of the raised bed islands that replaced the evergrees in fron to the
house. The other aisle-way will get asparagus. No H.O.A. to tell me I can't.
And as long as I don't raise livestock or chickens the city doesn't care.
2 c Water
2 c (level) sugar
3 lb Rhubarb; in 1" pieces
Make a syrup with the water and sugar. Boil together a
few minutes.
Add rhubarb to syrup when it starts boiling in center.
Watch closely and let boil *JUST* *1* *MINUTE*
Now here is the trick that makes ordinary rhubarb sauce
a Sauce Deluxe: Pour into a bowl or pan with a tight
cover. Leave tightly covered until cold, and you will
find a sauce very different from any you have ever eaten.
Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.
Originally from Recipes With A History; Yankee Magazine
Uncle Dirty Dave's Kitchen
MMMMM
... "It's not what you achieve, it's what you overcome." -- Carlton Fisk
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