Text 5703, 85 rader
Skriven 2006-09-21 10:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Weggies 279
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 JM> In our area, Wegmans sort of forces competitive prices
 JM> on all the major competitors. And I am aware this also

The good thing I've found about Wegmans is that even where
it's the 800-lb gorilla, the quality remains high and the
pricing (although high on a lot of items) on the fair side.

 JM> has to do with state laws on pricing. Where my Mom lives,
 JM> a state authority sets minimium prices for eggs and milk
 JM> according to a farmers' cooperative scheme, so they never
 JM> go on "sale" unless they are near the sell-by date.

What happens to a farmer who defies the cooperative in one
way or another? Is it just ostracism, or are there substantial
penalties? I'm wondering about constitutional issues too.

 JM> She envies my fresh-milk pricing, but tells me about
 JM> "deals" she can get on other stuff I cannot imagine!

Things even out. Sometimes peculiarly. Up in New England,
for some reason, meat (beef, especially) was until just last
year substantially cheaper than elsewhere in the country,
even in the stockyard states.

 JM> I couldn't shop efficiently without access to a car,

One major criterion in my choice of apartments was
walking distance to a grocery store!

 ML> I agree with that. I can't understand people who just have
 ML> to have hamburgers when the ground beef is $3/lb and can't
 ML> wait until it's $1.79.
 JM> Or have a plan when the stuff goes on sale but only
 JM> for 4-5 pounds at a time.

Yay for chili and spaghetti sauce.

 JM> the minimum buy on a sale item. There are some
 JM> greens I should be using tonight but don't fit with
 JM> the beef I got on sale. Maybe tomorrow.

In such a case I'd cook two smaller meals separately, so
that nutritionally I get the benefit of both but without
the aesthetic issues of eating them side by side. Sort
of like a homemade tapas meal.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cream of Oyster Soup
 Categories: Soups, Mollusca
      Yield: 6 Servings

    1/4 c  Butter
      2 T  Flour
      1 qt Milk
    1/2 pt Oysters
      1 ts Salt
    1/4 ts Celery salt
      1 ds Pepper

  Melt butter in top of double boiler, remove from heat, and blend in
  flour. Add milk and stir constantly over direct heat until mixture
  boils and thickens slightly.  Add seasonings and place over boiling
  water; cover. Remove any bits of shell from oysters.  Chop oysters,
  using chopping bowl; add with liquor to hot mixture, heat thoroughly,
  approximately ten minutes, and serve piping hot with crisp crackers
  or buttered toast rings and strips.

  Note:  This is an inexpensive soup which tastes more like oysters
  than its recipe would lead you to suspect, especially if you have
  been reading older rules that call nonchalantly for quarts and pails.

                                          FISHER, M.F.K.
                                          The Art of Eating
                                          Macmillan Publishing Company
                                          New York, 1990

  MM Format by John Hartman
  Indianapolis, IN
  17 August 1997

MMMMM
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