-=> JIM WELLER wrote to DAVE DRUM <=-

 JW>   Subj: Cheese

 JW> Oka / was 50% off. I loaded up with four wedges. If they were
 JW> smarter they would be raising the price for "extra aged".

 DD> Wizard! I used to buy a lot of meat marked down at least 50% on
 DD> "last- day-of-sale".

 JW> My store discounts 50% on baked goods but only 30% on meat and don't
 JW> discount produce soon enough. I go almost daily just before lunch
 JW> time looking for office snacks and always stroll done the bread
 JW> aisle and the meat counter keeping an eye out for deals but never
 JW> stop at the produce dept's markdown area.

I don't generally shop my grocer's bakery department(s). I've a good
tange of specialty bakers from "Incredibly Delicious" to "Loaves & Twigs"

We're down to only one "used-bread" store. Apparently it's the only one
between the Chicago metro area and St. Louis.
 
 JW>   Subj: Chili

 DS> Title: Jinney's Chili

 JW> According to my definition in the last post this does indeed qualify as
 JW> chili. My biggest criticism would be the tomato soup, not the beans.

 DD> Pintos or brown beans are much more acceptable.

 JW> In Canadian cuisine, Italian Borlotti beans are more common than
 JW> Pinto beans. They're pretty similar though. My favourite bean to go
 JW> with chili is those small red ones, Rojos Pequenos, when I can find
 JW> them.

Red (and black) beenz are OK. But, it's easier to find pintos around 
here.

 JW> Occasionally I pull a Loo and make chili with lentils.

 JW> Canadians often add mushrooms to their mild, extra tomatoey chili

 DD> I'd have to pass on 'shrooms in my chilli.

 JW> It's not horrible. I do have serious objections to carrots, parsnips
 JW> and zucchini though. To my horror such recipes do exist. They are
 JW> probably designed for people who like to use Campbell's tomato soup
 JW> in their chili!

Personal taste/choice.

 DD> This is my go-to chilli recipe
 DD> Title: Chilli Supper: The Recipe

 JW> I don't have a recipe; I just make it.

I have done chilli so often I don't consult the recipe unless making a
batch for others. Then I'll print out an ingredients list and check off
items as used - just in case I have a "senior moment" in the midst of
things.  Bv)=
 
 JW>   Subj: Good soy sauce

 JW> Lee Kum Kee LKK premium soy sauce

 DD> Never tried China Lily - now I won't bother. Thanx

 JW> It's the default soy sauce in bad, cheap Chinese restaurants. It's
 JW> made by breaking down vegetable proteins by acid hydrolysis rather
 JW> than slow natural fermentation.

 JW> I did a little internet sleuthing and discovered it's made in
 JW> Toronto by a Lee's Food Products Ltd. a privately owned company
 JW> with no website. I doubt if it's sold in the USA so you're safe.

PHEW! (wipes brow) Bv)=
 
 JW>   Subj: Jobs

 DD> "FDA warns after Family Dollar distribution center found
 DD> infested with rodents"

 JW> Yellowknife will be getting it's first dollar store in about three
 JW> months. I've been working on the lease arrangements for about a year
 JW> now. The brand name is Dollarama. You may not be familiar with the
 JW> name but it's the largest chain of its kind in Canada with 1400
 JW> branches and the company is not only listed on the TSE it is a
 JW> component of the S&P/TSX 60 Index. It's a 10 year lease on 18,000 sf
 JW> so the commission is quite healthy.

Our major "Dollar" store - DollarTree is now (unofficially) Dollar & a
Quarter Tree. The CoVid driven inflation and supply chain issues have
taken their tool.
 
 JW> Weird chili:

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

 JW>       Title: Zesty Chili
 JW>  Categories: Bad Chili, Turkey, Vegetables
 JW>       Yield: 1 large batch

Pretty sucky to have to arse to the BOTTOM of the directions before you
ever see chilli spice mentioned. It's supposed to be a chilli recipe 
for cat's sakes.

Some people's kids! I swear! (exasperated look)  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dollar Cocktail Buns
 Categories: Breads
      Yield: 48 Buns
 
      1 pk Active dry yeast
      1 c  Warm water-110-115¨F/43-46¨C
      3 tb Sugar
      1 ts Salt
      3 tb Shortening; melted
      1 lg Egg; beaten (reserve one tb
           - for brushing)
      3 c  (to 3 1/4 c) flour
           Poppy, sesame or caraway
           - seeds
 
  For serving large groups, double the recipe. Rolls may
  be frozen until party time.
  
  Soften yeast in warm water in mixing bowl. Stir in sugar
  salt, shortening and egg. Gradually add flour to make a
  stiff dough. (Use mixer on low speed until dough starts
  to climb beater. Stir in remaining flour with a spoon.)
  Cover; store in refrigerator at least 1 hour or longer.
  
  Make buns the size of a silver dollar. Place on greased
  baking sheet; brush with reserved egg mixed with a
  teaspoon water. Sprinkle with poppy, sesame or caraway
  seeds. Cover; let rise in warm place until double, about
  30 minutes.
  
  Bake at 400§F/205§C for 10 to 12 minutes or until golden
  brown.
  
  Split and fill with slice of ham, cheese, dab of mustard
  and horseradish.
  
  Makes about 4 dozen
  
  Source: Recipe booklet: Collector's Bake Book, Occident/
  King Midas Flour, Peavey Company Flour Mills, (1960's)
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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