On 05-07-18 13:53, Nancy Backus <=-
spoke to Dale Shipp about Re: 681 Trader Joes <=-

14 Aldi

We have been to one in Columbia, interesting but not on our main list
of places to go.

We've shopped a couple of our local ones, generally buying for someone else that wanted specific things from there.... it doesn't seem to be anything that we'd be regularly shopping at...

Actually, we went there today. We were in that shopping center, and
Gail wanted to stop for the braunschweiger that they carry. Since Oscar
Mayer stopped selling in our area, it is the best tube braunschweiger for
her. None of the others come close.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SHELLFISH STEW WITH WHITE BEANS AND CABBAGE - BON APPETIT
Categories: .ba, Main dish, Seafood
Yield: 4 Servings

1 md Head savoy cabbage (about
-1 1/2 lb), cored, outside
-leaves left intact
1 T Olive oil (preferably
-extra-virgin)
8 Sea scallops, halved
-crosswise
4 Uncooked jumbo shrimp,
-peeled, deveined
1 sm Uncooked lobster tail,
-shelled, cut crosswise
-into 1/2-inch-thick slices
1/2 c Chopped leek (white and
-pale green parts only)
3 Garlic cloves, minced
4 c Chicken stock or canned
-unsalted broth
1 Bay leaf
2 c Canned cannellini (white
-kidney beans), rinsed,
-drained
1 md Carrot, peeled, thinly
-sliced
1 c Thinly sliced celery
1 c Finely chopped zucchini
2 T Chopped fresh Italian
-parsley

Bring large saucepan of lightly salted water to boil. Add cabbage;
cover and cook 3 minutes. Using slotted spoon, transfer cabbage to
large strainer and drain. Rinse with cold water and drain.

Remove 4 outer leaves from cabbage and reserve. Quarter remaining
cabbage and finely slice enough to yield 2 C; reserve remainder for
another use. (Can be prepared 6 hours ahead. Cover and let stand at
room temperature.)

Heat 1 T olive oil in deep large nonstick skillet over medium-high
heat. Add scallops, shrimp and lobster to skillet and saute 2
minutes. Transfer seafood to plate. Reduce heat to low. Add 1/2 C
chopped leek and 3 minced garlic cloves to skillet and stir 2
minutes. Add 4 C chicken stock and bay leaf. Increase heat to high
and boil mixture until reduced to 3 C, about 8 minutes. Add 2 C
cannellini, sliced carrot, sliced celery and 2 C sliced cabbage and
cook until tender, about 4 minutes. Add 1 C chopped zucchini and cook
1 minute. Stir in seafood. Season stew to taste with salt and pepper.

Line 4 large soup bowls with reserved whole cabbage leaves. Ladle
stew into leaves. Sprinkle with parsley and serve immediately.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:32:31, 09 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

14 Aldi

We have been to one in Columbia, interesting but not on our main list
of places to go.

We've shopped a couple of our local ones, generally buying for someone else that wanted specific things from there.... it doesn't seem to be anything that we'd be regularly shopping at...

Actually, we went there today. We were in that shopping center, and
Gail wanted to stop for the braunschweiger that they carry. Since
Oscar Mayer stopped selling in our area, it is the best tube braunschweiger for her. None of the others come close.

They're also the source of the chocolate Steve and I picked up for the
picnic. When my dad was in the hospital last fall & we made the trip to
see him, he asked for some chocolate. We knew there was an Aldi in town
so went there to get some. He had some that day, don't know if he
finished it before he passed away 2 weeks later. He used to get it for
me (not at Aldi); it was my turn to get some for him.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Nancy Backus on 05-09-18 02:26 <=-

14 Aldi

We have been to one in Columbia, interesting but not on our main list
of places to go.

We've shopped a couple of our local ones, generally buying for someone
else that wanted specific things from there.... it doesn't seem to be
anything that we'd be regularly shopping at...

Actually, we went there today. We were in that shopping center, and
Gail wanted to stop for the braunschweiger that they carry. Since
Oscar Mayer stopped selling in our area, it is the best tube braunschweiger for her. None of the others come close.

That makes it a good choice for you, at least for that... :) We haven't
found anything there with a similar pull for us... :)

ttyl neb

... Facts do not cease to exist because they are ignored -- Aldous Huxley

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 11-29-18 00:06, Janis Kracht <=-
spoke to Stephen Haffly about Putting up was:Tempe <=-

I read some texts about aldi's when I did a search for
their shop here in Ithaca:

<<SNIP>>

As Dave Drum said to you -- take those reviews with a tablespoon of
salt, something that is often true of some reviews.

I dunno... I will probably check it out, but not really
plan on shopping there much, given those two comments.

Give them a try. Many people swear by them. Bear in mind that they are
not a typical American grocery store and that many of the things that
they stock are imported. Some are good and some less so. For example,
they have Ritz Crackers, European style. Gail does not like them as
well as the normal ones. I can't say what the difference is, but they
are different. They have some pretty good non-grocery items, e.g. we
recently got some shopping carts that we use to haul groceries in from
the garage to the kitchen. They have a braunsweiger that is the best
Gail has found since Oscar Myer stopped producing their brand.

In a way, it is sort of like going into an Asian grocery store. You
can find a lot of good things not present at most American grocery
stores.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ARMENIAN RAGOUT OF LENTILS SQUASH APRICOTS
Categories: Vegan, Low-fat, Main dish
Yield: 4 Servings

MMMMM----------------EAT MORE, WEIGH LESS; ORNISH---------------------
1 1/2 lb Butternut squash
3/4 c Green lentils
1 c Vegetable stock, plus more
-as needed for thinning and
-reheating
1 Onion; chopped
2 Garlic cloves; finely minced
1 ts Cinnamon
1/2 c Apricots, dried; cut into
-quarters, soaked in hot
-water
1 c Plum tomatoes; diced (opt)
2 tb Lemon juice
Salt and pepper
Chopped parsley

Preheat the oven to 375 degrees.

Bake the butternut squash for 45 to 50 minutes, until tender but
firm. When the squash is cool enough to handle, remove the peel,
discard the seeds, and cut the flesh into 1/2-inch chunks. Or you may
peel the squash, cut it into 1/2-inch chunks, and poach them in water
or vegetable stock until firm-tender. Drain and set aside.

Cover the lentils with cold water and bring up a boil. Simmer until
firm-tender, 20 to 30 minutes. Keep testing, as the cooking time for
lentils can vary greatly depending on their age. When the lentils are
cooked through, drain them well and set them aside.

Bring the vegetable stock to a boil and add the onion. Reduce the
heat and cook, covered, until tender and translucent, about 15
minutes. Add the garlic, cumin, and cinnamon and simmer for a few
minutes. Add the dried apricots with some of their soaking liquid,
the reserved lentils and squash. Stir in the lemon juice and season
with salt and pepper. If the ragout seems dry, add more apricot
liquid or stock. Sprinkle with chopped parsley. Serve with rice.

Serving size: 1 1/2 cups 194 cal .7 g fat 0 mg chol 86.7 mg sodium w/o
added salt, 3% of calories from fat

Posted on GEnie Food & Wine RT Nov 04, 1993 by DEEANNE

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes

Recipe posted by: Sylvia Steiger

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 03:18:35, 02 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Janis Kracht <=-

take those reviews with a tablespoon of salt
Give them a try. Many people swear by them.

Anyone that can go from nothing to #3 in just a few years must be
doing something right! I like the concept of a no frills store
selling good quality products at a discounted price. I want to
spend my money on wholesome food not fancy trappings. And I am
a firm believer in private label house brands given my experience
with President's Choice. I can't wait for Aldi to come to Canada.

Since we're talking abut potted meats ...

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

Title: Potted Hough
Categories: Beef, British, Veal, Offal
Yield: 4 Servings

450 g Beef hocks; in pieces
1 kg Veal knuckle; in pieces
2 l Water
1 ts Salt
1/2 ts Pickling spices, whole
Black peppercorns

If you can't get hock of beef, use shin and ask your butcher for a
beef bone to add flavour to the stock.

Place the meat, water and salt in a large saucepan, bring to the
boil, then cover and simmer for 2-3 hours until the meat is really
tender.

Remove the meat, discard the bones and mince the meat. Divide it
between small ramekin dishes.

Add the whole spices and peppercorns to the saucepan of cooking
liquid. Simmer for a further 1 1/2 hours. Strain the stock over the
meat, leave to cool, then chill until set. Serve cold.

From: Traditional Scottish Cookery
Edited by: Sheila Macrae
Typed by: Kevin jcjd symons

MMMMM

Cheers

Jim


... When you wait for the waiter do you not become the waiter?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Dale,

As Dave Drum said to you -- take those reviews with a tablespoon of
salt, something that is often true of some reviews.

I dunno... I will probably check it out, but not really
plan on shopping there much, given those two comments.

Give them a try. Many people swear by them. Bear in mind that they are
not a typical American grocery store and that many of the things that
they stock are imported. Some are good and some less so. For example,
they have Ritz Crackers, European style. Gail does not like them as
well as the normal ones. I can't say what the difference is, but they
are different. They have some pretty good non-grocery items, e.g. we recently got some shopping carts that we use to haul groceries in from
the garage to the kitchen. They have a braunsweiger that is the best
Gail has found since Oscar Myer stopped producing their brand.

Can't hurt to check them out, that's for sure. :)

In a way, it is sort of like going into an Asian grocery store. You
can find a lot of good things not present at most American grocery
stores.

Sure, sounds good.

Take care,
Janis

Grilled Portobello Mushrooms

4 large portobello mushrooms
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
2 cloves garlic, minced
salt, pepper

Remove the stems from the mushrooms and reserve for other use.

Saute the garlic in the olive oil until lightly golden.

Meanwhile, mix the balsamic vinegar into olive oil and garlic. Season with salt, pepper.

Wipe off the mushrooms, and then baste generously with the oil and vinegar mixture. Grill the mushrooms on an outdoor grill grate covered with tin foil for about 20 minutes, or until tender.

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)