Quoting Mark Lewis to Nancy Backus <=-

Aldi's rebrands food products from elsewhere

FWIW: they most all do that... it is one reason why we tend to get
store brands most of the time... of course, if they're not as good as
what we like, we spend the extra few cents but we generally try the
store brand at least once...

It's harder to track where a generic is made here as we don't label
our foods with Establishment Numbers. For example my No Name cocoa
can merely says "Made for Loblaws" and "Product of Netherlands".

Sometimes a generic product's taste profile will change
significantly. In all likelihood that's because the grocer has put
out tenders for a new one or multi-year contract and switched
suppliers.

My Loblaws has numerous in store labels with several different
levels of quality and price.

The cheapest generics are branded "No Name". Like you, I will always
try them once and stick to them maybe half the time,

Next up is President's Choice which will equal or exceed national
names in quality and still be a little less expensive. I have never
been disappointed by PC products.

And then there's Black Label which is very high quality, usually
imported, and which attracts a significant premium but not as much as
buying similar imported food from specialty boutiques. I generally
give them a pass, unless they are close to their best before date
and marked down 50%. They are always so good that they tempt me to
pay full price in the future but the frugal side of me emerges and I
resist. Some of my half price black label cheese discoveries have
been down right awesome.

Loblaws also carries environmentally friendly cleaning products with (naturally) green labels and a low salt, low fat blue label line,
which I generally avoid because I don't want to compromise on flavour
and textures.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Somali Fatayer Dough
Categories: African, Breads
Servings: 4

2 1/2 c all-purpose (plain) flour
1 1/2 ts instant yeast
1 TB white granulated sugar
1/2 ts salt
1 c whole milk (lukewarm)
1/3 c olive oil

Fatayer are the perfect, crowd-thrilling party food. They are easy-
to-pick-up finger foods that are filled with meat, or cheese, or
spinach. Another good filling is a mixture of spinach, carrots, &
potatoes, Unlike Turkish pide, which is supposed to be crunchy,
fatayer are soft, fluffy and tender. Fatayer take different shapes
based on the type of filling. The convention is to make meat fatayer
into square shapes, cheese fatayer into boat shapes, and spinach
fatayer into triangular ones. Not everyone follows that rule and our
Syrian neighbour in Jeddah, who taught us how to make fatayer, made
boat-shaped meat fatayer.

The dough is easy to prepare, easy to knead, and easy to work with.
It can be prepared a day ahead and refrigerated. Rolling out fatayer
does not need special rolling skills. You can flatten the dough with
your fingers and a rolling pin is not even necessary.

This dough does not need much time to rise. All it needs is 10 to 15
minutes of rest before shaping and filling the fatayer. All instant
yeast are not created equal and we recommend that you use good
quality yeast that has been properly stored. Store unopened packages
in a cool, dry place and once opened, refrigerate or freeze in an
airtight container.

You can adjust the recipe based on your preferences. For example,
you can eliminate the sugar, reduce or eliminate the salt, use
vegetable oil, use a combination of powdered milk and water instead
of the milk, use low-fat milk, and so on.

Steps for preparing the dough

Place the flour in a bowl and make a well in the centre. Add the
yeast, sugar and salt. Whisk the dry ingredients then add the milk
and olive oil. Mix well until combined then knead for 5 minutes.
Cover and let the dough rest for 10 to 15 minutes.

Leila Adde & Abdullahi Kassim,
Xawaash restaurant in Rexdale
http://xawaash.com


MMMMM-------------------------------------------------


Cheers

Jim


... Bread was the staff of life before humans became gluten intolerant.

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