-=> Quoting Dave Drum to Jim Weller <=-

 DD> Then they redesigned things, closed off the south entrance (where the
 DD> things I *used* to buy are located). While Target is a "big box" store
 DD> in every sense of that description I used to be able to pull in, park
 DD> near the south entrance, get my stuff, pay and leave in short order.

 DD> No more. Their marketroids have designed the layout so that one has to
 DD> trudge nearly the length of the big box to get the products one came
 DD> for. And trudge all the way back to the cashier station. FEH! ...
 DD> 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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