• Target

    From JIM WELLER@1:135/392 to DAVE DRUM on Wed Jul 28 22:55:00 2021

    Quoting Dave Drum to Jim Weller <=-

    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.

    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.

    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

    2 lg Oranges
    2 tb Cornstarch
    1 1/2 lb Flank steak - cut across the
    Grain into bite size strips,
    1/4 -inch thick
    2 tb Chili paste
    3 cl Garlic; minced
    3 tb Soy sauce
    1 tb Grated fresh ginger
    4 ts Granulated sugar
    1/2 ts Salt
    1 bn Green onions, white part
    Sliced and
    Green part slivered
    2 tb Peanut or vegetable oil
    Hot steamed rice

    Grate zest from oranges (you will need 2 tablespoons zest, the
    colored portion of the peel). Set oranges aside. In a large bowl,
    thoroughly mix zest, cornstarch and steak; let stand 10 to 15
    minutes. Into a 2-cup measure, squeeze enough juice from the
    oranges to measure 3/4 cup. Stir in chili paste, garlic, soy
    sauce, ginger, sugar, salt and white part of green onions. Heat a
    large nonstick skillet over high heat. Add oil and meat mixture.
    Spread out meat; brown on one side before turning. Turn; cook
    until most of the pink has disappeared. Add orange juice mixture;
    cook until most of the liquid has evaporated and sauce reaches the
    consistency of gravy, 4 to 5 minutes. Stir in slivered green
    onions and serve hot with steamed rice.

    Recipe by: Jack and Mary Billings
    Source: St. Louis Post-Dispatch 6-24-98
    From: Lisa Minor

    MMMMM




    Cheers

    Jim


    ... I saw her dip sushi in ranch so I just had to call the authorities.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Fri Jul 30 09:49:00 2021
    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!
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