Text 2252, 88 rader
Skriven 2008-02-12 00:02:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Dads
================
 -=> On 02-10-08  21:15,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Dads <=-

 JW> calculating unit prices.
 
 DS> Our stores post unit prices.  

 JW> So do mine but they are sloppy in their application. A box of facial
 JW> tissues may contain 150, 180, 200 or 240 sheets and have a unit price
 JW> of around a penny or two. So far, so good. But the 4, 8 and 12 packs
 JW> may have a unit price per box of around $1.50 or $2.40 so I still
 JW> have to check the number off tissues per box before picking a brand.
 JW> And in the deli dept meat and cheese may be priced by the ounce, the
 JW> pound, the kilogram or by the 100 gram portion.

   I've run into similar also.   Unit pricing does not do much good if
   the units are dis-similar.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab And Sweet Corn Chowder With Basil Cornbread
 Categories: Soup, Corn, Bread, Chowder
      Yield: 4 Servings
 
MMMMM--------------------------CHOWDER-------------------------------
    1/2 c  Bacon, diced
           -kernels
      1 md Onion, chopped
      1    Bay leaf
    1/2 ts Thyme
      2    Chef or new potatoes
           -diced (2 cups)
      2 c  Fresh or frozen corn
      2 c  Heavy cream
    1/2 lb Cooked crabmeat
      2 tb Dry sherry
           -salt and pepper to taste

MMMMM----------------------BASIL CORNBREAD---------------------------
    1/4 c  Unsalted butter
    2/3 c  All purp. flour
    2/3 c  Yellow corn meal
      2 ts Baking powder
    1/2 ts Salt
    1/8 ts Ground pepper
      1    Egg
    2/3 c  Milk
      2 tb Minced fresh basil
 
  Cook bacon over low heat until fat is rendered and meat is crisp.
  Transfer bacon with slotted spoon to paper towels and drain.  Add
  onion to remaining fat in saucepan; cook over medium heat until
  softened. Add bay leaf, thyme, potatoes and 1-1/2 cups of water.
  Bring to a simmer; cover for 20 minutes.  Stir in corn and cream.
  Return to a simmer for 5 minutes.  Add crabmeat.  Stir in sherry,
  salt and pepper.
  
  Note: To give body to the soup, thicken slightly with a roux or
  cornstarch.
  Garnish top of soup with reserved crisp bacon
  
  For the basil cornbread:
  Preheat oven to 400.  Melt butter over low heat; remove and let cool
  completely.  Sift flour, cornmeal, baking powder, salt and pepper into
  a mixing bowl.  Beat eggs lightly;  add milk, basil and cooled butter.
  Stir this into the flour mixture all at once until it is _just_
  blended.
  Pour batter into a greased and floured 8 inch square baking dish;
  smooth over the top.  Bake for 15-18 minutes or until golden and bread
  is pulling away from the edges.  Cut into squares and serve with sweet
  butter.
  
  From: Chef Neil West, Executive Chef, Genville Restaurant and Hotel,
  from:                    Bay Head, New Jersey
  Shared By: Pat Stockett
  
  From: Pat Stockett                    Date: 03-12-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:05:30, 12 Feb 2007
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