Subj : Grocery Getters was: Left
To : Ruth Haffly
From : Dave Drum
Date : Thu Jan 09 2025 05:35:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I miss the A&P. They, and Piggly-Wiggly were my first supers. Before
DD> that it was Shuppman's, Novak's, or Joe Palai's grocery store. They
DD> were all centered on their butcher department.
RH> We had A&P, Victory Market and an independent grocery store in town at
RH> one time. At some point the independent store folded--I think as the
RH> owners aged and more people went to the chain stores. Then the Victory
RH> folded, after sitting empty for a while, it was turned into a church
RH> and school. A&P sold out to Fresh Town. I remember the 2 chain stores
RH> having their own butchers, don't remember about the independent one as
RH> Mom stopped shopping there when the Victory came to town when I was
RH> quite young.
Both, nay all, of the independent grocery stores I have *ever* patronised
have been owned/started by butchers. The two non-chain grocers we have
left folow that model. Dad runs the butcher shop and Mom/family take care
of the "front of the house". Humphrey's has been in their locationsince
it was founded in 1932 and is its 3rd generation of Humphreys at the helm.
Magro's Meats, located in an old Eagle Supermarket store is a mega-butcher
with groceries, dry good, etc. more-or-less an afterthought. They began
in a nearby small town and were denied zoning to expand operations for the
slaughtering and processing of "on the hoof" animals. So they moved to my
town where they are doing a good business. Bv)=
8<----- EDIT ----->8
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> we're there for other, non food, stuff.
My regular non-meat/produce grocery orders I get from Hy-Vee. If you but
$25 or more in product they will pick and bag your order. Then you ull in
to the "pick-up" area, pop the trunk (or raise the hatch) and your bagged
groceries are loaded and you're ready to go home and stow your plunder.
When my shift at the Zone is done at 11 o'clock I'm swinging by to get a
nice order of frozen and dry goods. All of the attendants in the pick up
section know me and my car so they just automatically pull the tote with
my order and bring it out to the car.
DD> ALDI (LIDL's cousin) is a regular stop for me for some things, mostly
RH> We've got Aldi also; they were here before Lidl. We've been there for
RH> shopping, but not that frequent.
I'm not frequent, but regular. Especially when I'm jonesing for chocolate
to snack on. Their Moser-Roth is as good (in my estimation) as Ghirardelli
and less $$$$.
DD> eggs, packaged bread and milk. I don't eat a lot of bread and their
DD> L'Oven whole wheat/grain bread seems to have a much longer shelf life
DD> than Brownberry or Pepperidge Farm, etc. We have a new(ish) market
RH> We usually get our bread at Wegman's.
I don't do a lot of bread so l'Oven's long shelf life is a plus. When
the penicillin starts to grow I turn it into bird/squirrel food.
DD> here named "Harvest Market" which is part of a local(ish) mini-chain
DD> whose "schtick" is locally grown/processed/fresh meat and produce and
DD> packaged products. They have a nice in-store restaurant like Wegman's
DD> or Hy-Vee which I have tried a couple times. I have yet to buy any
DD> groceries at that location.
RH> Sounds like an interesting place to check out.
It is/was. But, it's about as far from me as it can be and still be
"in town". I've done some 'walk-about' when I've met folks there for
a lunch or similar occasion.
DD> Then there are the ethnic markets. We have Indian, Chinese, S.E.
DD> Asian, Italian-American Imports, etc. I buy my miso paste at one of
DD> the Chinese markets. And some Indian specialities at Masala Mart.
RH> Those are all down in Raleigh, don't think there are any in WF.
Probably not enough volume of business to sustain a presence.
8<----- AGAIN ----->8
RH> We're not in an HOA either, nice for Steve putting up all kinds of
RH> antennas. Understand that the previous owners raised chickens, some
RH> older Google Earth pictures show the chicken coops.
I've raised chickens - but, they're a lot of work if done right. And
whilst it would be nice to have he fresh eggs it's a lot easier to just
grab a dozen down the ALDI - once this bird-flu thing settles down and
prices go back where they should be. Bv)=
Not to mention, I don't have te facility, area, nor ambition to catch,
kill, pluck and clean my own chicken dinner at my advanced age. Lots
easier to let Mr. Perdue or Tyson handle that.
MMMMM----------------------------RUB---------------------------------
4 ts Salt
2 ts Onion granules
1 1/2 ts Fine ground black pepper
1/2 tb Rubbed sage
1 ts Dried Thyme
1/2 ts Garlic granules
MMMMM--------------------------CHICKEN-------------------------------
2 (3 1/2 - 4 lb) fryers; cut
- up in 8 or 10 serving
- pieces each
2 c Flour; seasoned w/S&P
2 lg Eggs; well beaten
+=WITH=+
2 c Whole milk
3 c (or more) Crisco
In a small container, combine rub ingredients, mixing
well. Sprinkle the seasoning on chicken and rub it in.
Seal the chicken in a container and refrigerate over-
night, if possible.
Remove chicken from refrigerator at least 1 hour before
cooking.
Place seasoned flour in a pie pan and set aside. In a
wide, shallow bowl, beat eggs and milk and set aside.
In a large deep skillet, heat oil to 375ºF/190ºC.
Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and
back into flour once again.
Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.
NOTE: You can use a deep fryer to good effect here.
But, you won't get the gribbens and pan juices necessary
to make a good cream gravy for the mashed 'taters.
As remembered from watching/helping my Grandmother.
Uncle Dirty Dave's Kitchen
MMMMM
... Any salad can be a Caesar salad if you stab it enough.
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