Text 5796, 158 rader
Skriven 2006-09-24 02:03:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: incomprhnsbl tngs 29
================================
 -=> On 09-23-06  20:16,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about incomprhnsbl tngs 291 <=-

 DSac> And _that_ is the reason why I don't generally shop at places like
 DSac> BJs or Costco.  For one thing, the quantities are usually far too
 DSac> large for us to use.  For another, the prices really aren't that much
 DSac> of a bargain.

 DSac> Produce, for example.  I could buy three pineapples in a bundle at
 DSac> Costco and pay $9.  But there is no way the three of us are going
 DSac> to eat three pineapples before they ferment in the refrigerator. So

   Our BJs routinely sells pineapple at $2.99 each.  They don't bundle
   them, but if they did -- we would never buy a bundle.  Same as you.

 DSac> we go to the produce store, buy the single pineapple which is all we
 DSac> need, and pay only $1.99 for it.

  As in other cases, you seem to have better prices at your local stores
  than we do.   Grocery store pineapple is either $3.99 on sale or $4.99
  when not on sale.

 DSac> and so on.  But over time, they have evolved into places where you
 DSac> can't buy one roll of Scotch tape, you need to buy a twelve-pack.  And

   That is true.

 DSac> you might save five cents a roll doing it, but by the next time you

   I think the discount is much more than 5 cent per roll.

 DSac> need a piece of tape, all twelve rolls have found their ways to
 DSac> different parts of the house, or the kids have used them up, or
 DSac> they've just gotten lost, and you end up at Target buying just one
 DSac> roll again.

  And that single roll gets lost just as quickly:-}}

 DSac> Seriously, I think the warehouse stores have done a marvelous job
 DSac> of convincing the public that there are fantastic deals to be had
 DSac> buying in bulk.  But it is a false economy, because most people are
 DSac> buying far beyond their needs and not questioning the economics
 DSac> behind it.  The payoff is greater in doing your homework and carefully
 DSac> checking prices at various sources than it is to simply buy like
 DSac> hell at BJs, Sam's, or Costco.

  Very true -- and a point we have made.   There are some things we buy
  from them, and some things we will not buy from them.   E.g. who would
  ever use up a #10 can of vegetables?  Or a gallon of mayo?  I don't
  care how cheap the unit price is per ounce -- I can't use that sort of
  quantity.

 DSac> Not to say it doesn't work for some people, but it certainly
 DSac> doesn't work well for us.

  I think that you seem to have other sources, many of which are better
  quality and/or better price.  We don't.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wolfgang Puck's Pizza
 Categories: Main dish, Cheese/eggs, Pizza, Vegetable
      Yield: 4 Servings
 
MMMMM----------------------EQUIPMENT NEEDED---------------------------
           Small bowl
           Mixer with dough hook
           Pastry brush
           Small rolling pin
           Pizza stone
           Pizza cutter

MMMMM-------------------INGREDIENTS FOR DOUGH------------------------
      1 pk Active dry or fresh yeast
      1 ts Honey
    3/4 c  Warm water (105 to 115F)
  2 3/4 c  All-purpose flour
      1 ts Salt
      2 tb Olive oil plus additional
           -for brushing, you can use
           -chili and garlic oil
           -see recipe below.
           Toppings of your choice

MMMMM--------------------VEGETARIAN TOPPINGS-------------------------
      3 c  Grated mozzarella cheese
      2 c  Grated fontina cheese
      2 c  Sliced fresh artichoke
           -hearts, sliced
      2 c  Sliced eggplant, grilled
           -or sauteed
      4 tb Grated parmesan cheese
      1 ts Chopped fresh oregano

MMMMM--------------------CHILI AND GARLIC OIL-------------------------
      1    Whole head garlic, peeled,
           -cloves seperated
      2 c  Olive oil
      1 tb Chili flakes
 
  1.  In a small bowl dissolve the yeast and houey in 1/4 cup of the
  warm water.
  
  2.  In a mixer fitted with a dough hook, combine the flour and the
  salt. pour in 2 tablespoons of the oil and when absorbed, scrape in
  the dissolved yeast.  Add remaining 1/2 cup of water and knead on low
  speed about 5 minutes.
  
  3.  Turn out on board and knead 2 or 3 minutes longer.  Dough should
  be smooth and firm.  Let rise in a warm spot, covered with a damp
  towel, about 30 minutes.  (dough will strech when lightly pulled).
  
  4.  Divid the dough into 4 balls, about 6 oz each.  Work each ball by
  pulling down the sides and tucking under the bottom of the ball.
  Repeat 4 or 5 times.  Then on a smooth unfloured surface, roll the
  ball under the palm of your hand until the dough is smooth and firm,
  about 1 minute.  At this piont, the balls can be loosely covered with
  plastic wrap and refigerated for 1 or 2 days.
  
  5.  Preheat the oven to 525 degrees F.  Place a pizza stone in the
  oven.
  
  6.  To prepare each pizza, place a ball of dough on a lightly floured
  surface.  Press down on the center, spreading the dough, or roll a 7
  to 8 inch circle, with the outer border a little thicker than the
  inner circle. Brush lightly with oil and arrange the toppings of your
  choice (if using the vegetarian toppings place them in the order
  listed) only over the inner circle.
  
  7.  Arrange the pizza on the baking stone and bake 15 to 20 minutes,
  or until the pizzas are nicely browned.  Transfer to a firm surface
  and cut into slices with a pizza cutter.  Serve immediately.
  
  MMMMM-----------------Chili and garlic oil--------------------------
  
  1.  In a small sauce pan, combine the cloves of garlic and oil bring
  to a boil.  Turn down the heat and simmer until the garlic turns
  golden brown, 10 to 15 minutes.
  
  2.  Let cool and then add the chili flakes.  Let sit for at least 2
  hours before using.  Oil will last 2 to 3 weeks.
  
  Recipe from Chef Wolfgang Puck, Spago Restaurant Los Angeles, Ca
  MM format and typoes by Fred Ball
  
  From: Fred Ball                       Date: 10-04-97
  Cooking
 
MMMMM



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