Subj : Re: hot fries and cereal
To   : JIM WELLER
From : Dave Drum
Date : Mon Jun 13 2022 04:53:00

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

 DD> I don't stock cold cereals.

 JW> I don't eat them often and when I do it's as a bedtime snack and
 JW> not a breakfast item but I do keep some in the pantry for when that
 JW> occasional urge hits.

 DD> Andy Capp's Hot Fries;

 JW> Amazon.ca has it at $2.99 plus shipping for a 3 oz bag.

 DD> Amazon US and WallyWorld both come in at about 24c/oz.

 JW> It's amazing what resellers think they can get away with just by
 JW> flogging something imported. Bud Light sells for more money here
 JW> than Kokanee Gold or Big Rock Pale Ale. And Corona sells for more
 JW> than Bud.

Time to vote with your wallet. In the case of the brewski - import duty
may have something to do with the pricing. As well as transport. Corona
is from Mexico and has to be trundled across a whole olther country to
get to Canadia. Here in middle America Corona and Buttwiper are about
the same price. As I drink neither - Corona having all the flavour of
Coors Light and Buzzwheeler being waaaaaay too sweet - it makes me no
never minds as what they fantasize it's worth.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carbonnade (Belgian Beer Stew)
 Categories: Beef, Pork, Stews, Beer, Booze
      Yield: 8 Servings
 
      3 lb Chuck roast
      1    Smoked ham hock
    1/2 c  Oil
  2 1/2 ts Salt
      1 lg Onion; thin sliced
      3 tb Flour
           Beer
      1 c  Beef broth
    1/2 ts Black pepper
      2 ts Sugar
      2 tb Parsley flakes
        pn Marjoram
        pn Thyme
      1 cl Garlic; chopped fine
      4 lg Carrots; in 1" pieces
    3/4 c  Walnuts; opt
      2 tb Red wine vinegar; or red
           - wine
      2 tb Scotch whiskey
 
  Cut beef into 1" x 2" strips. (I cube them, 1") Remove
  ham from bone and cut into cubes. Brown beef and ham in
  oil in large skillet. Lift meat out, sprinkle with 1 ts
  salt and set aside. Brown onions in same oil. Set aside.
  Drain and save all but 3 Tb oil. Sift flour into oil and
  cook to light brown roux. Gradually add 1 1/2 cup beef,
  stirring until mixture boils.
  
  Add broth, rest of salt, pepper, sugar, herbs and garlic.
  Alternate layers of meat, onions and carrots in large
  casserole. Add sauce and enough beer to cover meat.
  
  Cover and cook in 300ºF/150ºC oven for 2 1/2 hours.
  Check occassionaly and add beer if needed.
  
  Shortly before stew is ready, saute walnuts in reserved
  oil. It takes only a couple of minutes to get them crisp.
  Do NOT scorch. Add them to stew.
  
  Just before serving, add vinegar and scotch.
  
  Recipe by: Ana Kurland
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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