Text 4359, 142 rader
Skriven 2010-12-01 00:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bag it
==============
-=> Quoting Dave Drum to Jim Weller <=-

 SD> A lot of the reason for the over-proliferation of places like
 SD> Walgreens/CVS/Rite Aid/et al is convienence.... Douglasville
 SD> [has three] 24 hour pharmacy in a little podunk bedroom town

 DD> It's the current retail model.

I am really surprised that sales levels are high enough to sustain
all those stores and their extended hours. We have large chains
with big stores here that tend to co-anchor shopping centres along
with a supermarket and a department store but those malls will be a
few miles apart and the drug store keeps the same hours as the
other stores. They do not stay open all night.

But then I don't understand Black Friday midnight madness either.
[g]

 SD> request a new medication that they saw on TV for their illness

 JW> I don't think that's a very good idea either.

 DD> Nor does my doctor.  Bv)=

I can imagine! Go to school for eight years just to become an order
taker like a fast food clerk for some couch potato who probably has
strong opinions one way or the other about Bristol's dancing ability.

 JW> Some other differences between our two countries...
 
 JW> Junk, convenience foods and meat are a one-third less expensive

 DD> In which direction? 

Cheaper in the USA.

 JW> Fresh fruits and vegetables can be up to 20 per cent less expensive
 JW> (That makes sense climate and transportation-wise.)

Most of my produce is from California. With our strong dollar we
actually have negative food inflation at the moment.

 DD> At Walmart all that is certain is that
 DD> most of what you spend is going to wind up in China.

Sadly that's true at other stores too, even iconic Canadian Tire.


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     Title: About Sformato
Categories: Italian, Info
  Servings: 1 text file

           sformato

A sformato is essentially a savory custard, in a ring mold. Sformato
(a term literally meaning 'unmolded') is something like a savory
flan or perhaps a souffle without the puff. At its most basic, it is
actually a rather simple dish, a mixture of pureed or finely diced
vegetables with bechamel and eggs, baked or steamed in a mold until
set.

some wiki somewhere.
      

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     Title: Cauliflower Sformato
Categories: Italian, Vegetables
  Servings: 4

      1 sm cauliflower (about 2 lb.)
      2 TB olive oil;
           more for the gratin dish
           Kosher salt
  1 3/4 oz freshly grated
           Parmigiano-Reggiano (2/3
           cup)
  3 3/4 c  whole milk
      4 oz unsalted butter  (1/2 cup)
  2 1/4 oz all-purpose flour (1/2 cup)
      3 lg eggs
      2 lg egg yolks
      2 Tb extra-virgin olive oil
           Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375
F. Core the cauliflower and separate it into florets. Cut the
florets into  1/4-inch-thick slices. Put the cauliflower on a rimmed
baking sheet and toss with the olive oil. Spread in an even layer,
season with 1/2 tsp. salt, and roast until tender, 30 to 35 minutes.
Let cool.

Raise the oven temperature to 400 F. Brush an 8x10-inch (2-quart)
gratin dish with olive oil and evenly coat with about half of the
Parmigiano. Set aside.

Heat the milk in a 2-quart saucepan over medium heat until just
about to boil. Meanwhile, melt the butter in a 4-quart saucepan over
medium-low heat. Whisk in the flour and cook, whisking constantly,
until the mixture turns light golden, 2 to 4 minutes. Slowly add the
hot milk, whisking constantly until very smooth. Bring just to a
boil and reduce the heat to maintain a simmer. Add 1 tsp. salt and
cook, stirring frequently, for 10 minutes to develop the flavor.
Transfer to a large bowl.

In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil.
Roughly chop 1  1/2 cup of the cauliflower, and puree the rest in a
food processor. Stir the chopped cauliflower, cauliflower puree, egg
mixture, and the remaining Parmigiano into the sauce. Season to
taste with salt and pepper. Pour the mixture into the prepared
gratin dish and bake until the sformato is just set and browned
around the edges, about 30 minutes. It should jiggle just a little
when you remove it from the oven.

Let rest for 10 to 15 minutes before serving.

Recipe Notes A sformato is an Italian version of a souffle. If you
like, you can bake the cauliflower mixture in individual ramekins or
gratin dishes; just reduce the baking time. Serves 6 to 8 .

Published in: Fine Cooking
Publish Date: Oct/Nov, 2010

  From: Terry Pogue To: Foodwine        
 
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Cheers

YK Jim


... What's the weather like out there? "It's hot. Damn hot! Real hat!

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