Subj : Re: Grocery Getters
To : Ruth Haffly
From : Dave Drum
Date : Mon Jan 13 2025 05:04:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I grew up in a small town, population was about 850. At that, there
RH> were smaller villages in the area that had no grocery stores so the
RH> folks came to us for shopping. Going over the mountains in winter was
RH> not a fun experience; one place in particular was notoriously bad. I
RH> think most people stocked up when they came, and, a lot of the farmers
RH> were able to do their own butchering. My parents, having white collar
RH> jobs, bought meat from the grocery stores.
DD> I didn't always live in the "metropolis" that is the State Capitol.
DD> But, both Taylorcille and Carlinville were larger than 1000
DD> population. Still, it was "small town America."
RH> Since getting married, I've lived in places as small as 1,000 (late
RH> 70s/early 80s Swansboro) to as large as 3.5 million (reunited Berlin)
RH> and all sorts of sizes between. Always something interesting, no matter
RH> how large or small a place. Some of the big places have "neighborhoods"
RH> so you have a small town feel in the midst of a big city.
Biggest actual city I've lived in was Memphis, TN - after I got out of
Uncle Sugar's Yacht Club. I lived in a 'burb of Los Angeles (Inglewood)
but it was all part od the "metro" area.
Whoops, just remembered a part of my life I've tried to forget, I *did*
live in L.A. for about six months 0 near the Colosseum - just before I
scarpered back to Illinois.
DD> 8<----- EDIT ----->8
DD> When my shift at the Zone is done at 11 o'clock I'm swinging by to get
DD> a nice order of frozen and dry goods. All of the attendants in the
DD> pick up section know me and my car so they just automatically pull the
DD> tote with my order and bring it out to the car.
RH> We've not tried that, doing all of our grocery shopping in person. May
RH> hve to change that as we get older, but I'll not like not being able to
RH> pick my own produce, etc.
Give it a shot when it's not "critical". Canned/boxed/packaged staples
do not need on-site selection. Produce, deli, and meat ... that's a
different story. As I said below. Bv)=
DD> I still buy/select my own produce and fresh meat. Staple items are
DD> all that I let/have them pick and bag for me.
RH> We may reach that point eventually.
I'm at the point where I will use one of the battery-powered cats
if one is available. And the r3egular cart makes a nice "walker" to
lean on if trudging through the aisles.
8<----- EDIT ----->8
RH> We've got to find out if the person we were communicating with is still
RH> at CPL. Also need to make a list of what we have, run it by my siblings
RH> and get their ok since it is family papers.
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.
DD> Probably not enough volume of business to sustain a presence.
RH> Possibly, but the way the town has grown, it won't be long. When the
RH> Wegman's development was announced, it included plans for a number of
RH> other stores and apartment buildings. The other stores are across the
RH> highway, more small restaurants than stores actually. The latest one to
RH> open up opened yesterday, Bibibop Asian Grill. Fast Asian style (mostly
RH> Korean-ish) bowls; we tried it for lunch yesterday. Had a good sized
RH> crowd but that could be opening day novelty; we'll see if it lasts.
RH> Food was ok, not the best Korean we've had but could have been much
RH> worse. We'll go back, but it most likely won't be a regular.
Do you have a sizable population of any one ethnicity? We have quite a
few from the Asian sub-continent (India/Pakistan) as well as Latino and
Oriental groups. And we're beginning to see African themed/based eateries.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Fish in Peanut Sauce
Categories: Seafood, Herbs, Chilies, Nuts, Vegetables
Yield: 4 Servings
Palm oil
3 lb Whole fish porgy or bream;
- washed, patted dry, in
- serving pieces (reserve
- the head)
3 cl Garlic; minced
1 ts Coriander
1/2 ts Ground ginger
1/2 ts Nutmeg; grated
Salt & black pepper
Smoked or dried shrimp, fish
- prawns; half ground into
- powder, half for garnish
Peanut oil
1 lg Onion; sliced very thin
3 Chilies; cleaned
1 c Peanut butter
Heat a few spoonfuls of palm oil in a skillet. Fry the
fish and half of the garlic on both sides until done. Set
aside on absorbent paper.
Grind together the coriander, ginger, nutmeg, salt, black
pepper, and half the dried shrimp (or fish).
In a saucepan bring four cups of water to a boil. Add the
fish head and the spices and ground dried shrimp (or
fish). Reduce heat and let simmer.
Heat a few spoonfuls of peanut oil in a clean skillet. Fry
onion and remaining garlic until browned. Add chile
pepper. Reduce heat. Add the fried fish to the
onion-garlic mixture.
Remove fish head from broth. Strain broth if desired. Add
peanut butter. Stir until smooth. Simmer over low heat
until it is thickened into a sauce. Pour the thickened
sauce into the skillet over the fish and onions. Add
remaining dried shrimp (of fish). Simmer together for a
few minutes.
Serve fish and sauce over boiled Rice, with boiled
Plantains on the side. The cooked chile peppers can be
served or discarded as desired.
Recipe from:
http://congocookbook.com
Uncle Dirty Dave's Archives
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