The Canadian division which was still making money was sold off
to Quebec based Metro Stores long ago and their Ontario stores
rebranded as Metro while A&P in the USA folded completely
(bankruptcy) a few years later.

Somewhat sad...

Maybe, but it's a hard knock life, and when a
company rests on its bay leaves, kaboom is
almost inevitable.

A&P was a leader and an innovator in the early days and became the number one grocery chain in North America but then they rested on
their laurels and stagnated while others got bigger and and better.

A familiar pattern...

One that would be okay if more of the
enterprises focused on the better part.

Do the Metro stores still exist...?

Yes. It's one of the Big 3 in Canada.

So at least the ghost of A&P still remains... ;)

Pretty much only in the persistence of
the 8 O'Clock brand.

Sounds like a different marketing climate in Canada... :)

Yep. And it's hard to identify exactly what that difference is. The unanswered multi billion dollar question is why does Tim Horton's
beat Dunkin Doughnuts here but vice versa in the US when their
products are so similar? Or why the Bay thrives when Sears fails?
And why did Canadian shoppers reject Target?

Probably something that seems minor, but makes a bigger difference than
one would think... Interestingly (as I may have mentioned before) Tim Horton's is pretty big here in Rochester... I'd guess that there are
easily as many Tim Horton's as there are Dunkin Donuts around here, and
they seem to be flourishing.... except for one that was recently built
on the site of what once was one of our favorite places, Yangs... They
bought the property, tore down the old restaurant building, put up a brand-new building... and were open for all of one day... We are still scratching our heads over that one... That smacks of behind the scenes problems, not necessarily related to the chain itself... The building
still stands there, with the Grand Opening sign torn down, but otherwise
as it was...

The reason why I posted this - chain doughnuts
are pretty interchangeable, except for Krispy
Kreme, which might be marginally better when
hot and fresh but become wretched when old and
cold - I suspect the issue is the grease used.
I didn't see a substantial difference between
Dunkin and Tim Horton's, though I might have a
regional-based prejudice in favor of the former
(and the fact that a friend's father was the
inventor of the Munchkin (prior to his intervention,
the punched-out dough balls were worked back into
the mass, and when that became economically
unfeasible, discarded altogether - he made a profit
center out of an annoyance and liability).

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Raised Donuts
Categories: Breads, 1941
Servings: 6

1 c Sugar
1 c Milk, scalded
2 tb Melted butter or butter
-substitute
1/2 ts Salt
2 Eggs, well beaten
Flour
1/2 Cake dry yeast
OR 1/2 cake compressed
-yeast
1/4 c Lukewarm water
1/4 ts Nutmeg
OR
1/4 ts Cinnamon

Scald milk, at night, and add butter and salt. Cool until lukewarm. Add
yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough
flour to make of soft roll dough consistency. Cover and let rise
overnight.
Next morning cut down, add sugar, eggs, and enough additional flour to
form
a soft roll dough. Cover and let rise until double in bulk. Turn onto
lightly floured board, roll in sheet 1/3 inch thick, cut with lightly
floured cutter. Cook in deep, hot fat (365 F). Drain on crumpled,
absorbent paper. The doughnuts should rise to the top and begin to brown
almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA.

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

On 05-19-18 11:18, Michael Loo <=-
spoke to Nancy Backus about 756 Timmy's was Yang's wa <=-

The reason why I posted this - chain doughnuts
are pretty interchangeable, except for Krispy
Kreme, which might be marginally better when
hot and fresh but become wretched when old and
cold - I suspect the issue is the grease used.

That seems to be true of almost all glazed donuts. Some seem to go off
faster than others. They are very good when fresh, but yuck when even a
day old.


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

Title: BEEFSTEAK OR ROAST BEEF PIE
Categories: Meats, Pies
Yield: 5 Servings

3 c Leftover roast beef or
-steak, cut in 3/4" cubes
3 tb Bacon fat
1 ea Clove garlic, mashed
1 lg Onion, sliced
1/4 lb Mushrooms, sliced
3 tb Flour
2 1/2 c Canned consomme (2
-cans...do not cheat and
-use beef broth, the
Flavouring in the consomme
-adds something necessary
-here..mgc)
1/2 c Red wine
Salt and pepper
1 ts Minced parsley (dried works
-fine)
1/2 ts Marjoram
1 ts Worcestershire sauce

Pastry or biscuits for crust...(I always use pie pastry, I don't
think the biscuits would work as well) Directions: Melt fat in heavy
skillet and saute onions, garlic and mushroom suntil onions begin to
colour. Stir in meat cubes and saute lightly a few minutes. Sprinkle
flour over all and mix well. Pour on consomme and wine, sirring
constantly until sauce is smooth and thickened. Season to taste with
salt and pepper, add herbs and worcestershire. Pour into a 2 qt.
casserole and top with either rolled pastry, slashed to allow steam
to escape, or small baking powder biscuits. Bake in hot over (450)
about 20 minutes until top is golden brown.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:25:20, 20 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Michael Loo <=-

chain doughnuts are pretty interchangeable, except for Krispy
Kreme, which [...] become wretched when old and cold - I
suspect the issue is the grease used.

I don't even like them fresh and hot. They seem greasier. I don't
know if the dough is fattier or if they fry their product at lower
temperatures so that they soak up the cooking oil.

That seems to be true of almost all glazed donuts. Some seem
to go off faster than others. They are very good when fresh,
but yuck when even a day old.

Tim Horton's are OK the second day if you microwave them exactly 11
seconds each. I suspect Dunkin' Donuts would be no different. They
are also marginally OK after having been frozen, thawed and
microwaved.

On another topic, as we've entered Ramadan, imagine being a devout
Moslem in Inuvik and trying to fast: last Wednesday's sunset was at
12:22 AM Thursday and sunrise was less than 3 hours later at 3:20
AM. And the nights there are getting shorter every day; the sun will
rise at 2:30 a.m. on May 24 and will not set until July 20!

Roslind will be in Cambridge Bay Monday May 21 for a week which is a
bit further north and the sun rises for the last time May 22 and
sets for the first time on July 24. (She is taking 20 pieces of
frozen KFC she picked up a couple of weeks ago in Edmonton and 2
dozen frozen doughnuts from here as treats for the people who give
her smoked whitefish and char.)



Cheers

Jim


... Expressions that sound dirty but aren't: #4 - Frosting the Pastry.

___ 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 05-20-18 22:38, Jim Weller <=-
spoke to Dale Shipp about Donuts <=-

Roslind will be in Cambridge Bay Monday May 21 for a week which is a
bit further north and the sun rises for the last time May 22 and
sets for the first time on July 24. (She is taking 20 pieces of
frozen KFC she picked up a couple of weeks ago in Edmonton and 2
dozen frozen doughnuts from here as treats for the people who give
her smoked whitefish and char.)

Sounds to me like the two of you are getting the better end of that
deal, but then I'd imagine that the other people feel the same way -- exchanging what for them is common stuff for stuff that they cannot get
any other way.


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

Title: Beef/Mushrooms/Red Wine
Categories: Testing, Crockpot, Easy
Yield: 6 Servings

3 lb Chuck steak or round steak
1 inch hick
5 sl Precooked bacon, small dice
16 oz Sliced mushrooms
3 ea Cloves garlic, minced
1 c Diced celery
1 c Diced carrots
1/2 ts Salt (divided)
1/2 ts Pepper (divided)
3 tb Tomato paste
5 tb All purpose flour
1 lb Frozen pearl onions
14 oz Beef broth
1 c Red wine
3/4 t Dried thyme (divided)

MMMMM--------------------------OPTIONAL-------------------------------
Cooked noodles

Cut beef into 1 inch pieces. If using chuck roast try to get 1 inch
pieces.

Heat large fry pan add olive oil. Add half of the beef cubes and stir
until pieces are browned, remove and place in crock pot. Add other
half of beef and brown.

Add mushrooms and garlic to skillet and sprinkle with 1/4 ts each
sald and pepper. Cook over medium heat stirring occasionally for
about 5 minutes. Stir in the tomato paste and cook another 2 minutes,
stirring often. Add flour and stir until mixed in. Add broth and
wine to pan, stir to deglaze and then scrape contents of the skillet
into slow cooker. Add the celery, carrots, and pearl onions and 1/2
ts thyme.

Stir well to incorporate everything. Cover cook on High for 6 hours
or 8 hours on low (or more) until beef is tender. When beef is
tender, add the remaining salt, pepper, thyme.

Serve on top of egg noodles if desired.

Variation of recipe from Parents.comrecipes.

Tested 3/5/11 in 6 quart crockpot.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:07:57, 22 May 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Jim Weller <=-

Roslind will be in Cambridge Bay [...] (She is taking 20 pieces
of frozen KFC (and) 2 dozen frozen doughnuts for the people who
give her smoked whitefish and char.)

Sounds to me like the two of you are getting the better end of that
deal, but then I'd imagine that the other people feel the same way

You're right on both counts.

They offer her whale and seal meat as well, but she gives it a pass
(unless Michael Loo is coming to Yellowknife!) And she takes them
avocados, limes, good tomatoes, fresh mild chiles (usually Caribe
peppers as hot peppers are not appreciated there) and fresh cilantro
and makes guacamole for the women at the Wellness Centre and the
nursing station. They had never had avocados. limes or cilantro
before, just heard about them and they now like guac ... a lot. It
gets served with fresh homemade fry bread, bannock or tortillas, not
chips from the store (which are both inferior and hideously
expensive up there).

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

Title: Calavo Guacamole Dip
Categories: Dips, Mexican, Tex-mex, Chilies
Yield: 1 1/2 cups

1 sm Chili pepper
1 tb Fresh lemon or lime juice
1 md Onion
3/4 ts Salt
1 sm Garlic clove
1 ds Seasoned salt
1 sm Tomato; peeled
1 ds Dry mustard
2 md Ripe Calavo avocados
Pepper to taste

Chop chili pepper, onion, garlic, peeled tomato and blend. Cut
avocado into halves, remove seed and skin, mash with chili
mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt
and dry mustard. Serve with crackers, corn chips, potato chips or
tortillas.

From: Nancy Berry

MMMMM


Cheers

Jim


... Warning! Wasabi is not the Japanese word for guacamole.

___ 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 05-22-18 21:39, Jim Weller <=-
spoke to Dale Shipp about Donuts <=-

Roslind will be in Cambridge Bay [...] (She is taking 20 pieces
of frozen KFC (and) 2 dozen frozen doughnuts for the people who
give her smoked whitefish and char.)

Sounds to me like the two of you are getting the better end of that
deal, but then I'd imagine that the other people feel the same way

You're right on both counts.

Which is of course what makes a good deal. Both sides come away feeling
very pleased, having gotten something valued to them and given away
something common in exchange.

They offer her whale and seal meat as well, but she gives it a pass (unless Michael Loo is coming to Yellowknife!) And she takes them avocados, limes, good tomatoes, fresh mild chiles (usually Caribe
peppers as hot peppers are not appreciated there) and fresh cilantro
and makes guacamole for the women at the Wellness Centre and the
nursing station. They had never had avocados. limes or cilantro
before, just heard about them and they now like guac ... a lot. It
gets served with fresh homemade fry bread, bannock or tortillas, not
chips from the store (which are both inferior and hideously
expensive up there).

Guacamole is something that Gail and I do not realy care for very much, although she likes it better than I do. Our son is said to make a very
good version and knows how to select the avocados at peak.


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

Title: Cerdo Camaronero (Pork & Shrimp)
Categories: Meat, Pork, Seafood
Yield: 4 Servings

1 lb Bacon strips, cut each strip
In half
35 md Shrimp, shelled and
Deveined
5 lb Pork tenderloins*
6 oz Ground achiote paste
1 c Olive oil

MMMMM---------------------LEMON BUTTER SAUCE--------------------------
1 c Beef stock (bouillon or
Demiglace)
4 Lemon's juice
4 Lime's juice
1 lb Butter
Salt (to taste)
Pepper (to taste)

MMMMM---------------------------SALSA--------------------------------
2 Red bell pepper, cored,
Seeded, and finely diced
1 Avocado, peeled, pitted, and
Diced
1 bn Cilantro, minced
2 Avocado, peeled, pitted, and
Sliced

* trimmed, flattened slightly, and sliced into 1-in thick medallions

Wrap each of the shrimp with a bacon strip. Secure the bacon to the
shrimp with toothpicks to form mini-skewers. In a saute pan or on a
grill, place the skewers and cook until the shrimp are cooked through
and the bacon is crispy, about 3 to 5 minutes.

Rub each of the pork medallions with the achiote paste. In a saute
pan over high heat, heat the olive oil. Add the pork slices and cook
for 5 minutes. Turn the pork and cook for 3 minute on the other side
or until the desired doneness.

FOR THE SAUCE: In a pan, reduce the beef stock, lemon juice, and lime
juice by 1/3rd. Whisk in the butter until melted and smooth. Season
with the salt and pepper to taste.

FOR THE SALSA: In a bowl, combine the bell peppers, diced avocado,
and cilantro.

SERVING SUGGESTION: On a plate, place the pork and shrimp. Pour the
sauce over the pork. Serve with the avocado and red pepper salsa and
garnish with the avocado slices.

Recipe: National Pork Producers Council in cooperation with the
National Pork Board

From: David Pileggi Date: 05-18-96
Cooking

MMMMM

... Shipwrecked on Hesperus in Columbia, Maryland. 02:37:20, 24 May 2018
___ Blue Wave/DOS v2.30

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