> I certainly accept that BJs (and Costco's) rotisserie chickens have to be
> a loss leader.  I am all for grabbing up loss leaders and deep sales.
> We are not as good at that as CT Ruth though.

Curious, I looked some stuff up, and according to various
agricultural departments and schools, as of a couple years
ago, the cost of raising a chicken start to finish using
conventional methods and feeds was about 90c/lb in a small
backyard operation. Then there are the costs of transport,
cooking, seasoning, and breakage; I see no reliable data on
these. But then there must be economies of scale - Costco
has built a chicken operation in Nebraska that rivals the
big boys. Just because something costs less than I can 
make it for doesn't mean the manufacturer is losing money;
I'm betting that it's pretty close to breaking even, as 
are the famous hot dogs and pizza (did I note here that 
I have had the pizza, and it's a lot of food for the dough,
but it is in no way great pizza).

>  ML> And the cheese has to be good, or the dish is a
> Agreed.

There are situations where cream cheese, Whiz, vashkiri
(look it up! Google knows) are handy, but that's mostly 
when texture is more the focus than taste.

>  ML> disappointment. I don't think it has to has to be
>  ML> Gruyere, but flavorful, sharp, and nutty, that's
>  ML> all mandatory. As with in the following titles.
> I don't consider the various Swiss type cheeses as being "sharp". In
> fact, sharp and extra sharp I only associate with cheddar cheese.

Gruyere, the Swissiest of the Swiss cheeses, is one of 
the few hard cheeses that regularly ties my taste buds 
up in knots, which Cheddar seldom if ever does even at
several years. Some of the washed-rind semisoft 
cheeses do that to me, but I never eat them undiluted.

>  >       Title: Sandwich Cubano (Cuban Sandwich)
>  ML> Pressed sandwiches are sort of cool, speaking of
>  ML> maximizing flavors, but if not carefully and
>  ML> thoroughly done they'll be very cool, and if the 
> We have a panni press -- which is getting very little use now of course.

Might come in handy to revive a delivered or leftover
sandwich.

>       Title: Hearty Ham Sandwiches

That sandwich would benefit greatly from 
being toasted.

Pita Flat Bread 
categories: celebrity, starch, breads
yield: 12

4 c plain flour 
1 ts salt 
1 pk active dry yeast 
1 1/2 c warm water 
2 ts sugar 

1. Sift flour and salt into a mixing bowl and warm in 
a low oven. Remove 1 c flour and keep aside. 

2. Dissolve yeast in 1/4 c of the warm water. Add 
remaining water and sugar and stir. 

3. Make a well in the center of the flour and add the 
yeast mixture. Blend in a little flour to make a thick 
liquid, cover and leave in a warm place until frothy. 

4. Blend in remaining flour in bowl and beat with 
wooden spoon. Stir in some reserved flour to make a 
soft dough and knead in remainder by hand. Knead for 
5 to 10 min, adding extra flour if necessary to stop 
dough sticking. 

5. When smooth and glossy, shape into a ball, and 
sprinkle lightly with flour. Cover bowl and leave in 
a warm place until doubled. Preheat oven to 260C/500F. 

6. Turn onto a floured board and knead for 1 min. 
Divide into 12 equal portions, shaping each into a 
ball. Cover with a damp cloth and leave for 20 min. 

7. Roll out. each ball of dough to a 15 cm (6") round 
and place carefully on a floured cloth. Once dough is 
rolled out, care must be taken not to damage surface 
as this could prevent the pita from forming an air 
pocket during baking. Cover and leave for 20 min. 

8. Place a heavy griddle or baking sheet on the lowest 
shelf in the electric oven or the hottest section of 
gas oven. Heat for 10 min and grease with wad of paper 
towelling dipped in oil. 

9. Carefully lift two rounds onto a floured, flat-edged 
baking slide or plywood board and slide onto heated 
griddle or baking sheet. 

10. Bake in a very hot oven for 2 min until pita puffs 
out like a balloon, turn pita with a pancake turner so 
that the top browns. Cook 2 min more and remove. 

11. Bake remaining pitas in the same way, placing them 
in oven after set temperature is reached. 

12. As breads are cooked, wrap in a cloth to keep them 
soft. 

Note: Pita may be cooked in an electric frypan. Preheat to 
highest setting with lid on, grease surface and slide in 
pita, one at a time. Cover, cook for 3 min, turn and cook 
for further 3 min. 

King Hussein of Jordan
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