JIM WELLER wrote to DAVE DRUM <=-
Then they redesigned things, closed off the south entrance (where the things I *used* to buy are located). While Target is a "big box" store
in every sense of that description I used to be able to pull in, park
near the south entrance, get my stuff, pay and leave in short order.
No more. Their marketroids have designed the layout so that one has to trudge nearly the length of the big box to get the products one came
for. And trudge all the way back to the cashier station. FEH! ...
they pi$$ed me off.
I've seen a few articles about that phenomenon. They (and others)
did that, thinking they could increase sales of high margin impulse
items that people would see while strolling by to get to the low
profit groceries. It didn't work because a lot of people thought the
way you did, so sales dropped and their new and recently renovated
stores now have two entrances again.
They haven't returned my local example to reason. So I haven't returned.
Similarly Loblaws places the bread and milk at the very back of
their stores while the chocolate bars are right by the cash
registers at the front.
As I told Sean - I know the layouts of all of my "usuals". I can go in,
go right to what I came for, pay and beat feet for home (or the next
stop).
Another take on Orange Beef ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hunan Orange Beef
Categories: Chinese, Beef, Chilies, Nuts, Fruit
Yield: 4 Servings
Not oranges but similar and one of my favourites (serve w/plain fried
rice):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings
4 Tangerines or Mandarins
3 tb Oil
3/4 lb Boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper
Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.
In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.
Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.
Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.
Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.
From:
http://www.goodhousekeeping.com
Uncle Dirty Dave's Kitchen
MMMMM
... Drinking screwdrivers for 3 days straight is not a juice cleanse!
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)