Hi Sean,

You will like Publix. We first encountered then when we moved to
Savannah; they were our "go to" store when not shopping at the
commissary. We made more trips to see Steve's parents in FL when we
were stationed on the east coast so found out that Publix is FL based;
and Wal-Mart. Needless to say, we were happy that Publix decided to
build in Wake Forest--and have patronised the store, pre Wegman's.

I'm familiar with Publix. When I lived in Douglasville, Georgia, I
used to shop there fairly frequently. Now, unfortunately, they are
out of my budget currently though I will visit them for certain
specialty items.

We found them to be about on the level of Harris Teeter, maybe a bit
above Lowe's. The latter had been our main shopping store when we first
moved to WF, mostly because it was convenient to where we lived at the
time.

There was one on the other side of WF, sort of run down, but they built
a new one, further out. Cosmetically, it looks nicer than the old one
but it's a lot less convenient to get to and honestly, I still am not eanamored over the brand.

I haven't had a change to go there and look at their prices. The only place I shop currently that has consistent prices is ALDI. Everyone
else seems to inflate their prices at random.

Our main issue with Aldi (and Lidl) is that they don't carry some of the basics. I was looking for something fairly common some years ago, got
told "we don't carry it" so had to go to another store. That's happened
often enough that we rarely buy groceries there any more.

Publix is trying to hang off of Wegman's coat tails in the customer service line. They are much better than those stores where you're told "....if we had it, it would be Aisle x or y"...... Publix employees
will drop whatever they're doing and walk you to the correct spot.

My experience with Wegman's, though limited, has not been with good service or prices. Admittedly, the only one I've been to is in Williamsport, PA; it's the one next to the Holiday Inn downtown.
While the store was decent and fairly clean, the employees were indifferent
and acted like they all had something else to do.

That's completly out of the norm for Wegman's. Their reputation is that
they are one of the top stores in the country to work for/customer
service and satisfaction.

I noticed that the ALDI in Johnson City now has a motorized cart for
use now. I cracked to my dad that I'm suprised you didn't have to put
50
cents into a switch to allow you to unplug it from the wall. :D

They probably feel that it is subsidised from the quarters from other
carts. a lot of time at our store, we'll catch a cart from someone
returning it & give them a quarter. Then when we're done, we'll pass it
on, for free--usually to a young mom with her arms full of little kids.

When I am able to, I will drive the 45 minutes west to Greeneville to
do my monthly grocery shopping. The stores are cleaner, quieter, and usually better stocked. If I go on an "off time", like early Tuesday morning, it would be a lot less stressful on me. The drive to
Greeneville isn't bad once you get out of Jonesborough. It's a nice four-lane divided highway right up into Greeneville where ALDI and
Walmart are across the highway from each other.

Sounds like when we were first married--we'd often go up to Jacksonville
(about 20 miles) to shop at the A&P. We had a grocery store in Swansboro
but often did other shopping while we were in town.

If I want to take the time, I know all of the backroads out there so I
can avoid the highway completely.

Taking the scenic route. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Our main issue with Aldi (and Lidl) is that they don't carry some of
the basics. I was looking for something fairly common some years ago,
got told "we don't carry it" so had to go to another store. That's happened often enough that we rarely buy groceries there any more.

ALDI is my go-to for their L'oven bread which is probably the best store
bought bread I have come across. I particularly like the split-top multi-
grain loaf. And their eggs and milk are always *very* reasonably priced.
They seem to be waging a pricing war against Ruler Foods (Kroger's ALDI equivalent). There are other things I buy at ALDI - especially salty
snacks and canned goods/soups.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and
maybe a Dollar General. I do not, however buy fresh meat or produce at
either ALDI or Ruler.

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

Title: Chicken Soup w/Kluski
Categories: Soups, Poultry, Vegetables
Yield: 8 Servings

4 Chicken legs & thighs
1 1/2 lb Carrots; scraped, sliced
- thin
6 (to 8) ribs celery; washed,
- sliced thin
3 md Turnips; peeled, then diced*
1 sm Parsnip; peeled, sliced thin
15 oz Can diced tomatoes w/celery
- and green pepper
1 md Onion; chopped
1 c Leek; chopped or more onion
Minor's chicken base if you
- need it more chickeny
500 g Kluski **

EQUIPMENT:
5-7 qt pot
Containers to freeze soup for a later day

* Not being a big fan of turnips I used potatoes.

** your preferred noodle. Kluski is Polish for noodle.
I used a 500g package of Swabian Spaetzle from ALDI.

Put chicken in the pot generously cover chicken with water
but not to the top. Bring chicken to a boil then let
simmer while you prepare vegetables as stated in recipe.

Once you are done preparing vegetables bring chicken up to
a boil for about 5 minutes take chicken out of pot and
then add vegetables bring to a boil then down to a simmer
while you de-bone chicken and cut into smaller pieces
including skin.

Taste stock to see if it is chickeny enough for you if not
add some Minor's chicken base to your liking. Add the cut
up chicken and simmer until dinner time. Mine usually
simmers from 2-4 hours if not longer. Boil noodles in own
pot just before serving so everyone can add their own.

Serve with a salad for a complete meal.

Recipe by Pam Praner; Deerfield, IL

Revisions by Uncle Dirty Dave

From: http://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM


... Meetings are indespensible when you don't want to do anything.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

ALDI is my go-to for their L'oven bread which is probably the best
store bought bread I have come across. I particularly like the
split-top multi- grain loaf.

The bread at ALDI is really good for the price. I like their multigrain
bread also.

And their eggs and milk are always *very* reasonably priced.

They seem to have the best price consistantly around here both in
Johnson City and Greeneville.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

I have bought fresh meat and produce from ALDI and haven't been
disppointed. I do buy frozen chicken breasts and thighs from ALDI
quite often as I eat that two to three times a week with some veggies.
Just put a few piece of chicken at 375F in a glass 13x9 pan for 50
minutes and et voila! dinner is served.

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

Title: Greek Lemon Baste for Chicken
Categories: Sauces, Ceideburg, Chicken, Grill
Yield: 1 Servings

Stephen Ceideburg
1/2 c Lemon juice
1/4 c Olive Oil
2 Garlic cloves, minced
Grated zest of 1 lemon
-(yellow part only)
2 tb Chopped parsley
1 ts Dried oregano, or 1
-tablespoon chopped fresh
-oregano
Salt and freshly ground
-black pepper, to taste

Combine all ingredients.

Makes 3/4 cup. Enough for 3 pounds of chicken.

To use: Brush on skinned chicken pieces, quarters or halves and let
marinate 30 minutes to 1 hour before grilling.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Lead me not to temptation, I enjoy finding it myself.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hi Dave,

Our main issue with Aldi (and Lidl) is that they don't carry some of
the basics. I was looking for something fairly common some years ago,
got told "we don't carry it" so had to go to another store. That's happened often enough that we rarely buy groceries there any more.

ALDI is my go-to for their L'oven bread which is probably the best
store bought bread I have come across. I particularly like the

We'll buy the Nature's Own brand as a generic, everyday sort of bread.
Did get some of the Wegman's own brand the other night--better price
than the former. We've also bought more specialty type breads--Wegman's
makes a good sourdough miche bread.

split-top multi- grain loaf. And their eggs and milk are always *very* reasonably priced. They seem to be waging a pricing war against Ruler Foods (Kroger's ALDI equivalent). There are other things I buy at ALDI
- especially salty
snacks and canned goods/soups.

Snacks we usually get at Costco or Sam's Club tho Steve found several
non corn based chips at Wegman's that he likes. Canned soups--I like the Wegman's Own brand.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

Steve likes the price of bananas at Lidl but will look them over well
before putting them into the buggy.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

ALDI is my go-to for their L'oven bread which is probably the best
store bought bread I have come across. I particularly like the

We'll buy the Nature's Own brand as a generic, everyday sort of bread.
Did get some of the Wegman's own brand the other night--better price
than the former. We've also bought more specialty type breads--Wegman's makes a good sourdough miche bread.

Nature's Own is hardly "generic". The company behind Nature's Own,
Flowers Foods, has more than 100 years of baking experience. Flowers
Foods (NYSE: FLO) offers a wide range of delicious bakery foods.

They also own "Tasty Kake" stores as an outlet for ageing product near
its "sell-by" date. We have a Tasty Kake here. It's the only used bread
store between Chicago and St. Louis. I've bought bread and other bakery
items there from time-to-time.

split-top multi- grain loaf. And their eggs and milk are always *very* reasonably priced. They seem to be waging a pricing war against Ruler Foods (Kroger's ALDI equivalent). There are other things I buy at ALDI
- especially saltysnacks and canned goods/soups.

Snacks we usually get at Costco or Sam's Club tho Steve found several
non corn based chips at Wegman's that he likes. Canned soups--I like
the Wegman's Own brand.

My usual salty snacks are tater chips, hot pork rinds and nuts. I seldom
go for Fritos type stuff. Sav-A-Lot's house brand (J. Higgs) is of good
quality at an excellent price. ALDI potato chips are also pretty good.
But it's hard to find hot pork rinds there. Bv)=

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

Steve likes the price of bananas at Lidl but will look them over well before putting them into the buggy.

As I mentioned elsewhere I have excellent sources for produce. Not to
mention almost the only fruit I buy from a produce aisle in a
stupormarkup is Mandarins. Melons and berries I get at Suttill's Garden
or the thrice weekly farmer's market.

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

Title: Watermelon Rind Pickle
Categories: Fruits, Preserving, Citrus
Yield: 1 Batch

7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in
1" squares.

Put rind in large bowl and pour over them the salt and
water mixed (brine). Let soak for three days. Drain and
let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut
the lemon (rind and all) paper thin. Put melon rind and
lemon into hot syrup and boil until watermelon is clear.
Seal in jars. *

From South Union, Ky. In "The Shaker Cook Book: Not by
Bread Alone" by Caroline B. Piercy. New York: Crown
Publishers, Inc., 1953.

Typed for you by Cathy Harned.

Recipe from: http://www.recipesource.com

* My grandmother used the hot water canning method in
her Mary Dunbar canning rig. My Grandfather and I ate a
lot of these. - UDD

Uncle Dirty Dave's Archives

MMMMM

... Don't downgrade your dream just to fit reality. -- John Assaraf
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello, Dave!

Replying to a message of Dave Drum to Ruth Haffly:

They also own "Tasty Kake" stores as an outlet for ageing product near
its "sell-by" date. We have a Tasty Kake here. It's the only used
bread store between Chicago and St. Louis. I've bought bread and
other bakery items there from time-to-time.

We used to have a Flowers Foods outlet store here in Johnson City but it closed. Now the nearest one is in Gray, about a 15 minute drive from here, and one in Greeneville, about 45 minutes. Well, Johnson City annexed most of the Gray community so technically, it's in the Johnson City limits, but for longtime area residents, it's still Gray.

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

Title: Asian Chicken Wontons
Categories: Appetizers, Asian
Yield: 25 Servings

8 oz Ground raw chicken or pork
1/2 c Shredded carrot
1/4 c Finely chopped celery*
1 T Soy sauce
1 T Dry sherry
2 t Cornstarch
2 t Grated ginger root
1/2 pk Wonton wrappers
2 T Margarine or butter; melted
1 x Plum or sweet & sour sauce

*Note: 1/4 cup finely chopped water chestnuts may be substituted for
1/4 cup chopped celery.

For filling: in a medium skillet, cook and stir ground chicken or pork
until no pink remains; drain. Stir in carrot, celery or water
chestnuts, soy sauce, sherry, cornstarch, and ginger root; mix well.
Spoon 1 rounded teaspoon of the filling atop a wonton wrapper.
Lightly brush edges with water.

To shape each wonton, carefully bring 2 opposite corners of the square
wonton wrapper up over the filling and pinch together in the center.
Carefully bring the 2 remaining opposite corners to the center and
pinch together. Pinch together edges to seal.

Place wontons on a greased baking sheet. Repeat with remaining
filling and wonton wrappers. Brush wontons with melted margarine or
butter.

Bake in a 375 degree F oven for 8 to 10 minutes or till light brown
and crisp. If desired, serve with plum or sweet-and-sour sauce.

To make ahead: bake appetizers as directed; cool completely. Transfer
to a storage container. Cover tightly and freeze up to 1 month. To
serve, place frozen wontons on a greased baking sheet. Bake in a 375
degree F oven for 8 to 10 minutes or till wontons are light brown and
crisp.

Nutrition information: 44 calories (52% from fat), 2 g fat, 6 mg
cholesterol, 2 g protein, 3 g carbohydrate, 0 g fiber, and 95 mg
sodium per wonton.

From "Better Homes and Gardens" magazine, Dec 1991.

MMMMM

Later,
Sean
--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

They also own "Tasty Kake" stores as an outlet for ageing product near
its "sell-by" date. We have a Tasty Kake here. It's the only used
bread store between Chicago and St. Louis. I've bought bread and
other bakery items there from time-to-time.

We used to have a Flowers Foods outlet store here in Johnson City but
it closed. Now the nearest one is in Gray, about a 15 minute drive
from here, and one in Greeneville, about 45 minutes. Well, Johnson
City annexed most of the Gray community so technically, it's in the Johnson City limits, but for longtime area residents, it's still Gray.

I know the words to that song. Avenue of the Americas is still 6th Ave.
to long-time NYC residents. And MLK Boulevard is still 18th St to nearly everyone in Springfield.

Before Wonder Bread went tits-up we had two Wonder Bread Outlet stores
(AKA "used" bread stores) and two Butternut used bread outlets. When
Wonder shuttered all operations locally Butternut took over one of the
stores in the 'hood. And then they (Butternut) reorganised and closed
all their Springfield operations - including the bakery. We were sans
a used bread store for several years until Tasty Kake opened up on the northwest side of town. About as far from me as they can get and still
be in Springfield. Bv(=

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

Title: Unyeasted Dutch Rye Bread
Categories: Breads
Yield: 1 Loaf

4 c Rye meal; (coarsely cracked
- rye, which contains some
- flour
1 c Cracked wheat
1 1/2 ts Salt
2 tb Honey or molasses
2 tb Oil
1/4 c Wheat bran
3 3/4 c Boiling water
Wheat germ

Mix all together. Dough will be wet. Cover and let sit
overnight.

Add more bran or wheat flour if necessary in order to
shape loaf. Roll loaf in bran or wheat germ.

Bake in covered pan for 5 hours at 200ºF/93ºC with a pan
of hot water in the oven on a lower shelf. (Refill with
water as necessary).

After completely cooled, wrap in moist towel, and
refrigerate for 1 or 2 days before serving, with butter,
cream cheese, marmalade, soups, etc...

Source: The Tassajara Bread Book. Copyright Tradubec Inc.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Guilt: The gift that keeps on giving." -- Erma Bombeck
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

We'll buy the Nature's Own brand as a generic, everyday sort of bread.
Did get some of the Wegman's own brand the other night--better price
than the former. We've also bought more specialty type breads--Wegman's makes a good sourdough miche bread.

Nature's Own is hardly "generic". The company behind Nature's Own,
Flowers Foods, has more than 100 years of baking experience. Flowers
Foods (NYSE: FLO) offers a wide range of delicious bakery foods.

In this case, I meant generic as in a plain whole wheat loaf, good for sandwiches. Not on the quality of my home made whole wheat or an
artisinal loaf. It's the whole wheat equivalent to the store brand white sandwich bread my mom and dad used to buy, IMO.

They also own "Tasty Kake" stores as an outlet for ageing product near
its "sell-by" date. We have a Tasty Kake here. It's the only used
bread store between Chicago and St. Louis. I've bought bread and other bakery items there from time-to-time.

I'm not sure if there's an outlet near us or not. Not that I'd be that interested but if somebody needed to know..............

split-top multi- grain loaf. And their eggs and milk are always *very* reasonably priced. They seem to be waging a pricing war against Ruler Foods (Kroger's ALDI equivalent). There are other things I buy at ALDI
- especially saltysnacks and canned goods/soups.

Snacks we usually get at Costco or Sam's Club tho Steve found several
non corn based chips at Wegman's that he likes. Canned soups--I like
the Wegman's Own brand.

My usual salty snacks are tater chips, hot pork rinds and nuts. I
seldom go for Fritos type stuff. Sav-A-Lot's house brand (J. Higgs) is
of good quality at an excellent price. ALDI potato chips are also
pretty good.
But it's hard to find hot pork rinds there. Bv)=

Steve is a muncher on just about any sort of snack food. I'll limit how
much I graze, usually measuring out a serving (or less), if I have the munchies. The best pork rinds we've had were home made, from a little
bbq restaurant outside of Lexington, NC. Got those several times when we
took the camper in for service at the dealership; they're no longer
servicing campers so it means no more trips to Speedy Lohr's.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

Steve likes the price of bananas at Lidl but will look them over well before putting them into the buggy.

As I mentioned elsewhere I have excellent sources for produce. Not to mention almost the only fruit I buy from a produce aisle in a
stupormarkup is Mandarins. Melons and berries I get at Suttill's
Garden or the thrice weekly farmer's market.

We'll get it at different places, including the local farmer's market.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We'll buy the Nature's Own brand as a generic, everyday sort of bread.
Did get some of the Wegman's own brand the other night--better price
than the former. We've also bought more specialty type breads--Wegman's makes a good sourdough miche bread.

Nature's Own is hardly "generic". The company behind Nature's Own,
Flowers Foods, has more than 100 years of baking experience. Flowers
Foods (NYSE: FLO) offers a wide range of delicious bakery foods.

In this case, I meant generic as in a plain whole wheat loaf, good for sandwiches. Not on the quality of my home made whole wheat or an
artisinal loaf. It's the whole wheat equivalent to the store brand
white sandwich bread my mom and dad used to buy, IMO.

Fair enuff. Home made is mostly better than store-bought. There are a
few things where store-bought is as good as or better than what I can
do on my own. And a long list of things that I start with store-bought
and "tart-it-up" to my taste/purpose. Just as a short-cut. Bv)=

My usual salty snacks are tater chips, hot pork rinds and nuts. I
seldom go for Fritos type stuff. Sav-A-Lot's house brand (J. Higgs) is
of good quality at an excellent price. ALDI potato chips are also
pretty good. But it's hard to find hot pork rinds there. Bv)=

Steve is a muncher on just about any sort of snack food. I'll limit how much I graze, usually measuring out a serving (or less), if I have the munchies. The best pork rinds we've had were home made, from a little
bbq restaurant outside of Lexington, NC. Got those several times when
we took the camper in for service at the dealership; they're no longer servicing campers so it means no more trips to Speedy Lohr's.

My usual snacks are cashews, Savoritz (ALDI's RITZ) and crunchy peanut
butter, or ridged tater chips and dip. Many days that's supper. Just
enough to "take the adge off" of my hunger.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

Steve likes the price of bananas at Lidl but will look them over well before putting them into the buggy.

Did you check out the list of the 10 best grocery stores in USA. Both
ALDI and LIDL are mid-pack.

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

Title: All American Lamb Burger
Categories: Lamb/mutton, Breads, Sandwiches, Herbs
Yield: 8 Servings

2 lb Ground lamb
1 c Tomato sauce
1/2 c Old fashioned oats
1/2 c Onion; minced
3 tb Fresh basil; chopped
+=OR=+
1 tb Dried basil; crushed
1 ts Instant garlic powder
1 ts Seasoned pepper
8 Fresh sliced hamburger buns;
- split & toasted
8 Lettuce leaves
1 lg Red onion; sliced
1 lb Tomatoes; sliced

Turn on broiler or prepare grill. Combine first 7
ingredients in a bowl. Mix thoroughly and shape into 8
patties 1/2" thick. Broil or grill 4" from heat source
5 minutes per side, or to desired degree of doneness.

Serve on buns, topped with lettuce, red onion & tomato
slices.

Makes 8 servings

From: http://www.aldimeals.com

Uncle Dirty Dave's Archives

MMMMM

... "Negative energy always costs in the end." -- Tom Hiddleston
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Nature's Own is hardly "generic". The company behind Nature's Own,
Flowers Foods, has more than 100 years of baking experience. Flowers
Foods (NYSE: FLO) offers a wide range of delicious bakery foods.

In this case, I meant generic as in a plain whole wheat loaf, good for sandwiches. Not on the quality of my home made whole wheat or an
artisinal loaf. It's the whole wheat equivalent to the store brand
white sandwich bread my mom and dad used to buy, IMO.

Fair enuff. Home made is mostly better than store-bought. There are a

So where do you rate bakeries? There's one in the Catskills that does
just sourdough type bread/rolls, etc. I'd count them as good as home
made, any day.

few things where store-bought is as good as or better than what I can
do on my own. And a long list of things that I start with store-bought
and "tart-it-up" to my taste/purpose. Just as a short-cut. Bv)=

My usual salty snacks are tater chips, hot pork rinds and nuts. I
seldom go for Fritos type stuff. Sav-A-Lot's house brand (J. Higgs) is
of good quality at an excellent price. ALDI potato chips are also
pretty good. But it's hard to find hot pork rinds there. Bv)=

Steve is a muncher on just about any sort of snack food. I'll limit how much I graze, usually measuring out a serving (or less), if I have the munchies. The best pork rinds we've had were home made, from a little
bbq restaurant outside of Lexington, NC. Got those several times when
we took the camper in for service at the dealership; they're no longer servicing campers so it means no more trips to Speedy Lohr's.

My usual snacks are cashews, Savoritz (ALDI's RITZ) and crunchy peanut butter, or ridged tater chips and dip. Many days that's supper. Just enough to "take the adge off" of my hunger.

Usually Sunday nights are our nosh nights. I'll have most anything but
peanut butter--usually cheese, if I want protein.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

Steve likes the price of bananas at Lidl but will look them over well before putting them into the buggy.

Did you check out the list of the 10 best grocery stores in USA. Both
ALDI and LIDL are mid-pack.

Saw the list and I've shopped all but a couple of them. Market Basket
was near where I went to college.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

In this case, I meant generic as in a plain whole wheat loaf, good for sandwiches. Not on the quality of my home made whole wheat or an
artisinal loaf. It's the whole wheat equivalent to the store brand
white sandwich bread my mom and dad used to buy, IMO.

Fair enuff. Home made is mostly better than store-bought. There are a

So where do you rate bakeries? There's one in the Catskills that does
just sourdough type bread/rolls, etc. I'd count them as good as home
made, any day.

We have several "craft" bakeries here - mostly aimed toward desserts.
Like "Small Cakes". Then there is "Incredibly Delicious" who do breads,
rolls, muffins, etc. And they are very good. Their gooey butter cake is
the "bomb".

But, I do bread at home so seldom that a loaf either is stale or has
become a host for penicillin bu the time I get to the last of it.

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

Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings

MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) all-purpose flour

MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) all-purpose
- flour
Confectioners’ sugar; for
- sprinkling

In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.

Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.

Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.

Set oven @ 350°F/175°C.

TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.

Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.

By Melissa Clark

Yield: 16 to 20 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... The multicultural New South: tacos stuffed with barbecue.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Fair enuff. Home made is mostly better than store-bought. There are a

So where do you rate bakeries? There's one in the Catskills that does
just sourdough type bread/rolls, etc. I'd count them as good as home
made, any day.

We have several "craft" bakeries here - mostly aimed toward desserts.
Like "Small Cakes". Then there is "Incredibly Delicious" who do
breads, rolls, muffins, etc. And they are very good. Their gooey
butter cake is the "bomb".

But, I do bread at home so seldom that a loaf either is stale or has become a host for penicillin bu the time I get to the last of it.

Put it in the freezer between uses. It thaws quickly, keeps fresher (if
well wrapped) and you get to use the whole loaf.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

But, I do bread at home so seldom that a loaf either is stale or has become a host for penicillin bu the time I get to the last of it.

Put it in the freezer between uses. It thaws quickly, keeps fresher (if well wrapped) and you get to use the whole loaf.

Room in the freezer? What's that? If I haven't filled it to overflowing
the Dennis has.

I have to plan my cooking "for future reference" sessions verrrrrry
carefully indeed.

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

Title: Beef Mushroom Freezer Mix
Categories: Beef, Mushrooms, Soups, Wine
Yield: 4 Quarts

4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 (10 3/4 ounce) cans Cream
- of Mushroom soup
12 oz Mushroom stems & pieces
1/2 Can water
+=OR=+
1/2 Can red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat until brown.

Drain off fat.

Stir in remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 15 minutes, stirring
occasionally.

Divide mixture among four 1-quart freezer containers
(about 3 cups in each).

Cool quickly.

Cover and label; freeze no more than 3 months.

NOTE: If using a vacuum sealer freezer life can be
quadrupled or more. -- UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... A husband who decides to surprise his wife is often much surprised himself. --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

But, I do bread at home so seldom that a loaf either is stale or has become a host for penicillin bu the time I get to the last of it.

Put it in the freezer between uses. It thaws quickly, keeps fresher (if well wrapped) and you get to use the whole loaf.

Room in the freezer? What's that? If I haven't filled it to
overflowing the Dennis has.

I understand, mine are usually quite full also. I'm trying to empty them
out somewhat so I can give them a good cleaning and defrost (the chest freezer).

I have to plan my cooking "for future reference" sessions verrrrrry carefully indeed.

I know, I'll be wanting to do my winter stock up in the next couple of
months but have to make sure there's room.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I understand, mine are usually quite full also. I'm trying to empty
them out somewhat so I can give them a good cleaning and defrost (the chest freezer).

We need to do this to the chest freezer. We do have a large cooler so
if we have to we're going to load the fridge freezer, the cooler and
possibly the freezer at the trailer just to unplug the chest for a few
days. We've been eating out of it but then I'll find a deal I just
can't pass up.... Sigh

I know, I'll be wanting to do my winter stock up in the next couple of months but have to make sure there's room.

Squash season is almost here and I always stock up on those.

Shawn

... I'm so hungry I could eat a vegetable.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

I understand, mine are usually quite full also. I'm trying to empty
them out somewhat so I can give them a good cleaning and defrost (the chest freezer).

We need to do this to the chest freezer. We do have a large cooler so
if we have to we're going to load the fridge freezer, the cooler and

We empty the freezer into a cooler, the fridge and sometimes a box or
two. It's surprising how much that thing holds!

possibly the freezer at the trailer just to unplug the chest for a few days. We've been eating out of it but then I'll find a deal I just
can't pass up.... Sigh

I know, I'll be wanting to do my winter stock up in the next couple of months but have to make sure there's room.

Squash season is almost here and I always stock up on those.

I'd stock up on blue hubbards if I could find them. They're one of
Steve's favorite winter squash but we rarely find them around here.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

We empty the freezer into a cooler, the fridge and sometimes a box or
two. It's surprising how much that thing holds!

Crazy isn't it? The heat is a bit too much to try right now, I think we'd
lose too much food. LOL

I'd stock up on blue hubbards if I could find them. They're one of
Steve's favorite winter squash but we rarely find them around here.

We like celebration squash quite a bit.

Shawn

... I am Homer of Borg, you will be assim...Oooh, donuts!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

We empty the freezer into a cooler, the fridge and sometimes a box or
two. It's surprising how much that thing holds!

Crazy isn't it? The heat is a bit too much to try right now, I think
we'd lose too much food. LOL

I know, maybe in another month or two. By then the freezer should be
emptied enough that I won't need to worry about keeping too much cold.

I'd stock up on blue hubbards if I could find them. They're one of
Steve's favorite winter squash but we rarely find them around here.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I have a mind like a steel ...uh...er...whatchamacallit!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

I know, maybe in another month or two. By then the freezer should be emptied enough that I won't need to worry about keeping too much cold.

We're hitting a high of 37c without the humidity today. Of course this
is a day we're going to Toronto. With luck I will have a restaurant
review.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

I'm on a chromebook that's all kinds of hacked together so I can't
cut and paste from a browser window. It's a type of acorn squash according
to wikipedia.

Shawn

... Better to understand little than misunderstand a lot.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

I know, maybe in another month or two. By then the freezer should be emptied enough that I won't need to worry about keeping too much cold.

We're hitting a high of 37c without the humidity today. Of course

We're supposed to be in the upper 80s today, then low to mid 90s for a
few days. Weather forecasters are predicting low 80s for next week.

this is a day we're going to Toronto. With luck I will have a
restaurant review.

Looking forward to it, don't get too many of those any more.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

I'm on a chromebook that's all kinds of hacked together so I can't
cut and paste from a browser window. It's a type of acorn squash according to wikipedia.

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

This is what I made yesterday. It turned out quite good. I didn't follow
the measurements as I almost never do. Also used white wine vinegar as it's what I had in the house.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Baked Fish With Zucchini
Categories:
Yield: 4 Servings

1/4 c Olive Oil
1 medium zucchini,diced
2 medium tomatoes,diced
1 T red wine vinegar
1 T freshly minced scallions
1/4 t freshly ground black pepper
1 lb fish steaks,1 inch thick

[Note: Recipe provided by Low Cholesterol Olive Oil Cookbook ]
Preheat oven to 400 degrees F.

In a large skillet, saute zucchini and tomatoes in olive oil over
medium heat for 5 minutes. Remove skillet from heat and stir in vinegar
and scallions. Sprinkle with pepper.

Arrange fish steaks in one layer in a medium oiled baking dish. Pour
tomato and zucchini mixture over fish. Bake for 15 minutes or until
fish is done.
-----



... At this very moment, somewhere a BBS has crashed.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

This is what I made yesterday. It turned out quite good. I didn't
follow the measurements as I almost never do. Also used white wine vinegar as it's what I had in the house.

Title: Baked Fish With Zucchini
Categories:
Yield: 4 Servings

Looks good. We've still got some flounder in the freezer; I might try
something like that with it. We have both red and white wine vinegars in
the house, as well as cider, balsamic, lemon balsamic, rice and white.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

Title: Baked Fish With Zucchini

Looks good. We've still got some flounder in the freezer; I might try something like that with it. We have both red and white wine vinegars
in the house, as well as cider, balsamic, lemon balsamic, rice and
white.

It was quite good. Andrea said she wanted that one moved to the front
of the list. ;)

I have white wine, distilled and apple cider. Just haven't been shopping
in a while.

Shawn

... Alimony: Bounty after the mutiny
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

Title: Baked Fish With Zucchini

Looks good. We've still got some flounder in the freezer; I might try something like that with it. We have both red and white wine vinegars
in the house, as well as cider, balsamic, lemon balsamic, rice and
white.

It was quite good. Andrea said she wanted that one moved to the front
of the list. ;)

Sounds like you had a winner there.

I have white wine, distilled and apple cider. Just haven't been
shopping in a while.

They all have their uses. For instance, when I make sauerbraten, I
marinade the meat in either red wine or cider vinegar. Depends on which
I have more of or which I'd rather use at the time. Salad dressings
usually are made with one of the balsamic vinegars. All depends on what
I'm making.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)