Text 31914, 59 rader
Skriven 2015-10-12 12:12:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: hypermarches 325
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> > The beef at the last S&S I went to was acceptable, more than
> > that if you picked and chose carefully. And cheaper than at
> > Giant (its Royal Ahold stablemate in the mid-Atlantic).
> There are probably regional differences.  This one isn't always that 
> great.  

Regional, local, and manager-driven, and so on. Even one
decent butcher in an otherwise crappy store will make a
difference. Or a crappy butcher in an otherwise decent
place. Recall what I said about the Wegmans in Williamsport,
where the produce manager wasn't on the ball, and the whole
place suffered. I think someone besides me complained, 
because the situation is now somewhat better.

> Lucky stiff.  You're getting local product.  Stop&Flop gets theirs from 
> who knows where.

Just cut up a paleron (chuck blade roast) because Ian got the
great idea to ask me to make chili. I'm doing so using local
ingredients, including tomatoes from the garden here, onions
from "the onion man" in Brive, Gebhardt's chili powder, and
chiltepins.

> We now have a live butcher in town for the Muslim market; I gather they 
> keep chickens on the premises but you have to order a lot of other 
> things.  

Lamb heads, mmm.


Praline-walnut cookies
categories: French, dessert
yield: 16 to 20

130 g butter. softened
75 g sugar
1 egg
1 vanilla bean, scrapings from the inside
100 g flour
1 ts baking powder
125 g crushed praline
25 g walnut meats, chopped

Mix the butter and sugar until it becomes light in color.
Add the egg and vanilla.

Add the flour and the baking powder, then mix in the 
praline and nuts. Refrigerate 15 to 20 min.

Form into equal-size balls and arrange them on a
baking parchment on a baking sheet. Flatten each
with the back of a spoon.

Bake 12 to 15 min at 400F - shorter cooking for
tender cookies, the longer for crunchy ones.

Source: Grand Frais supermarket
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