Text 11859, 95 rader
Skriven 2014-04-06 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: A story of two tails 431
================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> they are treating both the the customers and the staff very
 JW> well, so they deserve the premium prices they're charging.

 ML> Sort of Wegmansish, then?
 
Very much so from all the descriptions of Wegman's that I have seen
here.

 ML> I wonder why a smaller, poorer store shouldn't have a butcher
 ML> shop.

 JW> Simply because the store is just too small.

 ML> That's pretty small. The groceries I've seen that don't
 ML> have an onsite butcher seem to be that way because of
 ML> laziness or parsimoniousness.

Our downtown Loblaws is just 15,000 sq ft. compared to the newer
uptown store that is 62,000 sf, so it lacks a lot of specialty
depts and carries fewer items.
 
 JW> Loblaws, the largest grocer, to
 JW> purchase Shoppers Drug Mart, the largest pharmacy chain.

 ML> I'd have thought that the brands were big enough already
 ML> so that economies of scale were already optimized.

Lowlaws' inhouse pharmacies were not all that numerous and Shoppers
Drugs' mini grocery dept's did not have access to the No-Name,
President's Choice and Blue Line (reduced salt, reduced fat etc.)
brands before, so now both stores have the opportunity to offer
better products at lower prices (or become a ruthless monopoly).

 ML> FWIW the Competition people have promised to watch the
 JW> new super large corporation for predatory supplier tactics.

 ML> And whose government actually allows the Competition people
 ML> to foster competition?

Ours is ever so slightly more consumer oriented than yours but yours
after all did break up Standard Oil and Ma Bell.

 JW> an Asian foodie in the redneck American South ...

 ML> Might seem southern to you, but that's less than 40 miles south
 ML> of me or the Shipps. The rednecity I don't doubt so much.

There's also that rural-urban divide coming into play. Where I grew
up was a very different place than Ottawa 70 miles away.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kielbasa, Potato and Leek Gratin
 Categories: Sausage, Smoked, Potatoes, Cheese, Dairy
      Yield: 6 Servings

      4 tb Butter
  1 1/2 c  Minced leeks; white and
    Light green parts only
      3 tb Flour
      2 c  Milk; heated
    1/4 c  Grated gruyere cheese
    1/4 c  Grated Parmesan cheese
      1 tb Dijon mustard
    Salt and Pepper
    Freshly-grated nutmeg
      1 lg Garlic clove; peeled
      2 lg Idaho potatoes; peeled and
    Sliced
  1 1/2 lb Smoked kielbasa; diced
    1/3 c  Buttered bread crumbs

  Melt 3 tablespoons butter in a medium saucepan, add leeks, cover
  and cook over low heat for 5 minutes, until tender. Uncover, stir
  in flour and cook 1 minute. Add milk in a thin stream, whisking
  constantly, and simmer 5 minutes, stirring occasionally. Remove
  from heat and add cheeses and mustard, stirring until cheese
  melts; season to taste with salt, pepper and nutmeg.

  Meanwhile, rub a buttered oval gratin dish with garlic clove.
  Layer half of potatoes in bottom of dish, season with salt and
  pepper and top with half of kielbasa. Add half of leek sauce,
  spreading it evenly over sausage and potatoes. Repeat with
  remaining potatoes, sausage and sauce, generously seasoning
  potatoes. Top with buttered bread crumbs and dot with remaining
  tablespoon butter. Bake gratin until top is browned and bubbly,
  about 40 minutes.

  Recipe by: David Rosengarten

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