OmManiPadmeOmelet > wrote:
> In article >,
> Mark Shaw > wrote:
> > Doug Kanter > wrote:

> > > To paraphrase the diner scene in "When Harry Met Sally", I'll have
> > > whatever
> > > you're having. Or smoking. How old are you?
> >
> > I'm in my late forties, which is why the idea of having
> > to remember obscure stuff is becoming kind of problematic.

> Fluff.

> Dad is 73.
> His memory is dubious at best, but he knows that the box that says
> "unsalted" is unsalted!

You may have missed an important point: I remove the sticks
from the box before freezing.

--
Mark Shaw
================================================== ======================
"The most exciting phrase to hear in science, the one that heralds new
discoveries, is not 'Eureka!' but 'That's funny....'" - Isaac Asimov

In article >,
Mark Shaw > wrote:

> OmManiPadmeOmelet > wrote:
> > In article >,
> > Mark Shaw > wrote:
> > > Doug Kanter > wrote:
>
> > > > To paraphrase the diner scene in "When Harry Met Sally", I'll have
> > > > whatever
> > > > you're having. Or smoking. How old are you?
> > >
> > > I'm in my late forties, which is why the idea of having
> > > to remember obscure stuff is becoming kind of problematic.
>
> > Fluff.
>
> > Dad is 73.
> > His memory is dubious at best, but he knows that the box that says
> > "unsalted" is unsalted!
>
> You may have missed an important point: I remove the sticks
> from the box before freezing.

Did not miss that, at all.
My point was, the boxes are labeled to start with.

Is your hand broken that you cannot label the sticks if this is that big
of an issue?

Personally, I leave them in the box.
Better insulation, less freezer burn.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Mark Shaw > wrote:
>
>> OmManiPadmeOmelet > wrote:
>> > In article >,
>> > Mark Shaw > wrote:
>> > > Doug Kanter > wrote:
>>
>> > > > To paraphrase the diner scene in "When Harry Met Sally", I'll have
>> > > > whatever
>> > > > you're having. Or smoking. How old are you?
>> > >
>> > > I'm in my late forties, which is why the idea of having
>> > > to remember obscure stuff is becoming kind of problematic.
>>
>> > Fluff.
>>
>> > Dad is 73.
>> > His memory is dubious at best, but he knows that the box that says
>> > "unsalted" is unsalted!
>>
>> You may have missed an important point: I remove the sticks
>> from the box before freezing.
>
> Did not miss that, at all.
> My point was, the boxes are labeled to start with.
>
> Is your hand broken that you cannot label the sticks if this is that big
> of an issue?

Rubber bands - the 2nd great undiscovered kitchen tool, surpassed only by
clothespins. Put a rubber band around each stick of butter to mark it. If
the rubber band deteriorates in the freezer, you know you've had that butter
around for WAAAAAY too long. :-)

In article >,
"Doug Kanter" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > Mark Shaw > wrote:
> >
> >> OmManiPadmeOmelet > wrote:
> >> > In article >,
> >> > Mark Shaw > wrote:
> >> > > Doug Kanter > wrote:
> >>
> >> > > > To paraphrase the diner scene in "When Harry Met Sally", I'll have
> >> > > > whatever
> >> > > > you're having. Or smoking. How old are you?
> >> > >
> >> > > I'm in my late forties, which is why the idea of having
> >> > > to remember obscure stuff is becoming kind of problematic.
> >>
> >> > Fluff.
> >>
> >> > Dad is 73.
> >> > His memory is dubious at best, but he knows that the box that says
> >> > "unsalted" is unsalted!
> >>
> >> You may have missed an important point: I remove the sticks
> >> from the box before freezing.
> >
> > Did not miss that, at all.
> > My point was, the boxes are labeled to start with.
> >
> > Is your hand broken that you cannot label the sticks if this is that big
> > of an issue?
>
> Rubber bands - the 2nd great undiscovered kitchen tool, surpassed only by
> clothespins. Put a rubber band around each stick of butter to mark it. If
> the rubber band deteriorates in the freezer, you know you've had that butter
> around for WAAAAAY too long. :-)
>
>

Sharpies.

Indelible markers.

They even write on glass. We use them at work for labeling the received
and in use date on EVERYthing. It's a CAP requirment...

but they work in the kitchen too. ;-)

Any office supply store or home improvement center carries them. I get
the "click" ones at Lowe's.

They are cool!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> Mark Shaw > wrote:
> >
> > You may have missed an important point: I remove the sticks
> > from the box before freezing.
>
> Did not miss that, at all.
> My point was, the boxes are labeled to start with.
>
> Is your hand broken that you cannot label the sticks if this is that big
> of an issue?
>
> Personally, I leave them in the box.
> Better insulation, less freezer burn.

Actually butter doesn't get freezer burn, but it does readily absorb
odors... dairys go to great lengths developing packaging that protects
butter from stinking.

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Mark Shaw > wrote:
> > >
> > > You may have missed an important point: I remove the sticks
> > > from the box before freezing.
> >
> > Did not miss that, at all.
> > My point was, the boxes are labeled to start with.
> >
> > Is your hand broken that you cannot label the sticks if this is that big
> > of an issue?
> >
> > Personally, I leave them in the box.
> > Better insulation, less freezer burn.
>
> Actually butter doesn't get freezer burn, but it does readily absorb
> odors... dairys go to great lengths developing packaging that protects
> butter from stinking.
>

Some folks might not have a sensitive palate, but I've found that any
fatty foods get stale in record time.

Even at it's most expensive, butter is cheap enough to have a max
personal shelf life of 1 year.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
says...
> In article .com>,
> "Sheldon" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > In article >,
> > > Mark Shaw > wrote:
> > > >
> > > > You may have missed an important point: I remove the sticks
> > > > from the box before freezing.
> > >
> > > Did not miss that, at all.
> > > My point was, the boxes are labeled to start with.
> > >
> > > Is your hand broken that you cannot label the sticks if this is that big
> > > of an issue?
> > >
> > > Personally, I leave them in the box.
> > > Better insulation, less freezer burn.
> >
> > Actually butter doesn't get freezer burn, but it does readily absorb
> > odors... dairys go to great lengths developing packaging that protects
> > butter from stinking.
> >
>
> Some folks might not have a sensitive palate, but I've found that any
> fatty foods get stale in record time.
>
> Even at it's most expensive, butter is cheap enough to have a max
> personal shelf life of 1 year.

I use enough unsalted butter that freshness isn't an issue. I go through
about a pound a month.

OmManiPadmeOmelet > wrote:
> In article >,
> Mark Shaw > wrote:

> > You may have missed an important point: I remove the sticks
> > from the box before freezing.

> Did not miss that, at all.
> My point was, the boxes are labeled to start with.

They're in the trash (actually, the recycling bin) after the
sticks are removed.

> Is your hand broken that you cannot label the sticks if this is that big
> of an issue?

As originally noted: this is a pain in the ass. And if I
label the sticks with a Sharpie, the ink bleeds through
onto the butter. Not Good Eats.

> Personally, I leave them in the box.
> Better insulation, less freezer burn.

More freezer space than I have, too.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"There must be security for all, or no one is secure. This does not mean
giving up any freedom, except the freedom to act irresponsibly."
- Klaatu

Mark Shaw wrote:
> When the heck did they stop packaging unsalted butter in
> foil? The individual sticks are in distinguishable from
> regular butter.
>
> Rather difficult to tell what's what when you take it out
> of the freezer, unless you go to the trouble of labelling
> it....
>

You have salted and unsalted butter in your house? If so why? Just buy
unsalted butter - problem solved. You can always add salt later if
needed when you are using the butter.

"Mark Shaw" > wrote in message
...
> OmManiPadmeOmelet > wrote:
>> In article >,
>> Mark Shaw > wrote:
>
>> > You may have missed an important point: I remove the sticks
>> > from the box before freezing.
>
>> Did not miss that, at all.
>> My point was, the boxes are labeled to start with.
>
> They're in the trash (actually, the recycling bin) after the
> sticks are removed.
>
>> Is your hand broken that you cannot label the sticks if this is that big
>> of an issue?
>
> As originally noted: this is a pain in the ass. And if I
> label the sticks with a Sharpie, the ink bleeds through
> onto the butter. Not Good Eats.

Sharpies smell, too. I use them, but never in the fridge or freezer.

Mark Shaw wrote:


> Do they actually *say* salted/unsalted on the wrapper? Or
> do I have to remember which is red and which is blue or
> whatever?
>

Try an mnemonic ... if the salted is blue tell yourself that the ocean
is blue and ocean water is salty.
You'll be suprised how it sticks.

In article >,
Tony P. > wrote:

> In article >,
> says...
> > In article .com>,
> > "Sheldon" > wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > > > In article >,
> > > > Mark Shaw > wrote:
> > > > >
> > > > > You may have missed an important point: I remove the sticks
> > > > > from the box before freezing.
> > > >
> > > > Did not miss that, at all.
> > > > My point was, the boxes are labeled to start with.
> > > >
> > > > Is your hand broken that you cannot label the sticks if this is that big
> > > > of an issue?
> > > >
> > > > Personally, I leave them in the box.
> > > > Better insulation, less freezer burn.
> > >
> > > Actually butter doesn't get freezer burn, but it does readily absorb
> > > odors... dairys go to great lengths developing packaging that protects
> > > butter from stinking.
> > >
> >
> > Some folks might not have a sensitive palate, but I've found that any
> > fatty foods get stale in record time.
> >
> > Even at it's most expensive, butter is cheap enough to have a max
> > personal shelf life of 1 year.
>
> I use enough unsalted butter that freshness isn't an issue. I go through
> about a pound a month.
>

Ditto here!
I mostly cook with it.

Funny, before I stopped eating bread on a regular basis, we used to go
thru 2 to 3 lbs. per month! Mostly on toast.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Mark Shaw > wrote:

> OmManiPadmeOmelet > wrote:
> > In article >,
> > Mark Shaw > wrote:
>
> > > You may have missed an important point: I remove the sticks
> > > from the box before freezing.
>
> > Did not miss that, at all.
> > My point was, the boxes are labeled to start with.
>
> They're in the trash (actually, the recycling bin) after the
> sticks are removed.
>
> > Is your hand broken that you cannot label the sticks if this is that big
> > of an issue?
>
> As originally noted: this is a pain in the ass. And if I
> label the sticks with a Sharpie, the ink bleeds through
> onto the butter. Not Good Eats.
>
> > Personally, I leave them in the box.
> > Better insulation, less freezer burn.
>
> More freezer space than I have, too.

Cheap ziplock snack or sandwich bag, + one sharpie. :-)

QED.......

But, you can stick with brands that label their sticks.
Shop around.

Like I said in one post, Wal-mart store brand labels the unsalted butter
as "unsalted".
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article <te0vf.7725$V.5225@fed1read04>, rrb >
wrote:

> Mark Shaw wrote:
> > When the heck did they stop packaging unsalted butter in
> > foil? The individual sticks are in distinguishable from
> > regular butter.
> >
> > Rather difficult to tell what's what when you take it out
> > of the freezer, unless you go to the trouble of labelling
> > it....
> >
>
> You have salted and unsalted butter in your house? If so why? Just buy
> unsalted butter - problem solved. You can always add salt later if
> needed when you are using the butter.

It's not the same..... Not sure why, but it's just not!

I only use unsalted butter for cooking.
For toast, steaks and melting for seafood dipping, I really do prefer
the salted.

Unsalted butter tastes funky with seafood, and adding salt after the
fact does not alter that.

Just my personal tastes tho'. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article <te0vf.7725$V.5225@fed1read04>, rrb >
> wrote:
>
> > Mark Shaw wrote:
> > > When the heck did they stop packaging unsalted butter in
> > > foil? The individual sticks are in distinguishable from
> > > regular butter.
> > >
> > > Rather difficult to tell what's what when you take it out
> > > of the freezer, unless you go to the trouble of labelling
> > > it....
> > >
> >
> > You have salted and unsalted butter in your house? If so why? Just buy
> > unsalted butter - problem solved. You can always add salt later if
> > needed when you are using the butter.
>
> It's not the same..... Not sure why, but it's just not!
>
> I only use unsalted butter for cooking.
> For toast, steaks and melting for seafood dipping, I really do prefer
> the salted.
>
> Unsalted butter tastes funky with seafood, and adding salt after the
> fact does not alter that.
>
> Just my personal tastes tho'. ;-)

CTAD!... hehe

Drawn butter means not only no milk solids and water but made from
unsalted. Restaurants don't serve drawn butter made from salted. And
in in fact most folks don't add salt to cooked SEAfood, especially not
cooked shellfish. And in case you haven't already figured it out in
the process of clarifying butter the salt would also settle to the
bottom and be left behind with the milk solids.

clarified butter [KLEHR-ih-fide]
Also called drawn butter, this is _unsalted_ butter that has been
slowly melted, thereby evaporating most of the water and separating the
milk solids (which sink to the bottom of the pan) from the golden
liquid on the surface. After any foam is skimmed off the top, the clear
(clarified) butter is poured or skimmed off the milky residue and used
in cooking. Because the milk solids (which make butter burn when used
for frying) have been removed, clarified butter has a higher SMOKE
POINT than regular butter and therefore may be used to cook at higher
temperatures. Additionally, the lack of milk solids prevents clarified
butter from becoming rancid as quickly as regular butter. It also means
that the butter won't have as rich a flavor. GHEE is an East Indian
form of highly clarified butter.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

In article .com>,
"Sheldon" > wrote:

> CTAD!... hehe
>
> Drawn butter means not only no milk solids and water but made from
> unsalted. Restaurants don't serve drawn butter made from salted. And
> in in fact most folks don't add salt to cooked SEAfood, especially not
> cooked shellfish. And in case you haven't already figured it out in
> the process of clarifying butter the salt would also settle to the
> bottom and be left behind with the milk solids.

You've missed my other posts on that...

I HATE drawn (clarified) butter and always request fresh melted whole
butter if I eat seafood out!

It has no flavor.

May as well dip your shrimp in corn oil.

Ick.

I mix 1/2 cube of whole butter with the juice of one lemon and nuke it.
That is what I dip shrimp, crab and lobster in.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet > wrote:

> But, you can stick with brands that label their sticks.
> Shop around.

Well, I bought a pound each of Challenge brand yesterday.
A bit pricey, but not horribly so. And the cubes are a
funny shape, but since I mostly use a Butter Bell that's
okay.

And they're wrapped properly - foil for unsalted, waxed
paper for salted. Score!

Now, on to the next trivial thing to obsess over....

> Like I said in one post, Wal-mart store brand labels the unsalted butter
> as "unsalted".

Don't usually shop there - I don't buy pre-brined meat.

--
Mark Shaw
================================================== ======================
"Labor to keep alive in your breast that little spark of mnshaw@
celestial fire called conscience." - George Washington gmail.com

"Mark Shaw" > wrote in message
...
> OmManiPadmeOmelet > wrote:
>
>> But, you can stick with brands that label their sticks.
>> Shop around.
>
> Well, I bought a pound each of Challenge brand yesterday.
> A bit pricey, but not horribly so. And the cubes are a
> funny shape, but since I mostly use a Butter Bell that's
> okay.
>
> And they're wrapped properly - foil for unsalted, waxed
> paper for salted. Score!
>
> Now, on to the next trivial thing to obsess over....
>
>> Like I said in one post, Wal-mart store brand labels the unsalted butter
>> as "unsalted".
>
> Don't usually shop there - I don't buy pre-brined meat.

It sounds like you don't appreciate the trouble Wal Mart goes through to
drive over the vegetables in the parking lot before bringing them in and
putting them on display. This is a major undertaking, and they don't even
charge extra for it.

Here, they contribute to education, by mixing up the unit pricing, thereby
keeping peoples' minds active and alert. Salsa: priced per quart, maybe. The
salsa on the next shelf will be priced per pound. Next Tuesday, they'll
switch them around. Sometimes, the unit price for peanut butter is
designated in sheets, like paper towels, which are also priced in quarts.

Friggin' idiots.

In article >,
Mark Shaw > wrote:

> OmManiPadmeOmelet > wrote:
>
> > But, you can stick with brands that label their sticks.
> > Shop around.
>
> Well, I bought a pound each of Challenge brand yesterday.
> A bit pricey, but not horribly so. And the cubes are a
> funny shape, but since I mostly use a Butter Bell that's
> okay.
>
> And they're wrapped properly - foil for unsalted, waxed
> paper for salted. Score!
>
> Now, on to the next trivial thing to obsess over....

<lol!!!>

>
> > Like I said in one post, Wal-mart store brand labels the unsalted butter
> > as "unsalted".
>
> Don't usually shop there - I don't buy pre-brined meat.

Oh, but there is so much more to buy there!
One stop shopping has it's appeals. ;-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 05 Jan 2006 12:38:51p, Thus Spake Zarathustra, or was it Mark Shaw?

> OmManiPadmeOmelet > wrote:
>
>> But, you can stick with brands that label their sticks.
>> Shop around.
>
> Well, I bought a pound each of Challenge brand yesterday.
> A bit pricey, but not horribly so. And the cubes are a
> funny shape, but since I mostly use a Butter Bell that's
> okay.
>
> And they're wrapped properly - foil for unsalted, waxed
> paper for salted. Score!
>
> Now, on to the next trivial thing to obsess over....
>
>> Like I said in one post, Wal-mart store brand labels the unsalted butter
>> as "unsalted".
>
> Don't usually shop there - I don't buy pre-brined meat.

She was talking about butter, not meat.

I buy a lot of staples at Wal-Mart, including their store branded butter,
which is as good as any other ordinary butter and much less expensive.

I usually buy meat at a butcher shop.

Is there a reason why you can't/don't shop at more than one store?


--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Wayne Boatwright" > wrote in message
...

>> Don't usually shop there - I don't buy pre-brined meat.
>
> She was talking about butter, not meat.

Yeah, but (projecting my attitude here) maybe if he considers that meat to
be nasty, it creates a bad impression of the store as a whole. Here, that's
actually accurate. The local "real" supermarket throws away the kind of
lettuce that Wal Mart is taking out of boxes to put on display. Disgusting.

In article >,
"Doug Kanter" > wrote:

> "Wayne Boatwright" > wrote in message
> ...
>
> >> Don't usually shop there - I don't buy pre-brined meat.
> >
> > She was talking about butter, not meat.
>
> Yeah, but (projecting my attitude here) maybe if he considers that meat to
> be nasty, it creates a bad impression of the store as a whole. Here, that's
> actually accurate. The local "real" supermarket throws away the kind of
> lettuce that Wal Mart is taking out of boxes to put on display. Disgusting.

But see, thats the individual MANAGER that does crap like that!
The produce at our local Wally world is actually quite fresh.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>> >> Don't usually shop there - I don't buy pre-brined meat.
>> >
>> > She was talking about butter, not meat.
>>
>> Yeah, but (projecting my attitude here) maybe if he considers that meat
>> to
>> be nasty, it creates a bad impression of the store as a whole. Here,
>> that's
>> actually accurate. The local "real" supermarket throws away the kind of
>> lettuce that Wal Mart is taking out of boxes to put on display.
>> Disgusting.
>
> But see, thats the individual MANAGER that does crap like that!
> The produce at our local Wally world is actually quite fresh.
> --
> Om.

Well, the store's been here for almost 10 years, and I'm sure managers don't
last that long. Part of the problem is the pay scale - they can't attract
enough employees that give a damn.

The real bottom line is this: 4 times a year, our local newspaper does a
sample grocery shop at Wal Mart, Wegman's and Tops, the last two being real
grocery chains. They buy a long list of identical items totalling around
$100.00. The chains are usually a little cheaper than Wal Mart. The rare
times they're not, the difference is only about three or four dollars. For
that small of a difference, you'd have to be out of your mind to even RISK
shopping at two stores because one didn't have decent lettuce, when you
could've gone to just one place, and spent the travel time reading a book
instead.

On Thu 05 Jan 2006 01:52:43p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article >,
> "Doug Kanter" > wrote:
>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>> >> Don't usually shop there - I don't buy pre-brined meat.
>> >
>> > She was talking about butter, not meat.
>>
>> Yeah, but (projecting my attitude here) maybe if he considers that meat
>> to be nasty, it creates a bad impression of the store as a whole. Here,
>> that's actually accurate. The local "real" supermarket throws away the
>> kind of lettuce that Wal Mart is taking out of boxes to put on display.
>> Disgusting.
>
> But see, thats the individual MANAGER that does crap like that!
> The produce at our local Wally world is actually quite fresh.

Two of the Wal-Mart stores near me have produce at least as good as any of
our regular supermarkets. Some items are actually better.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Doug Kanter > wrote:
> "Wayne Boatwright" > wrote in message
> ...

> >> Don't usually shop there - I don't buy pre-brined meat.
> >
> > She was talking about butter, not meat.

> Yeah, but (projecting my attitude here) maybe if he considers that meat to
> be nasty, it creates a bad impression of the store as a whole. Here, that's
> actually accurate. The local "real" supermarket throws away the kind of
> lettuce that Wal Mart is taking out of boxes to put on display. Disgusting.

That's part of it, but mainly it's that I don't really want to
run around to several different supermarkets for all my groceries.

My local Super Wal-Mart has pretty substandard meat and produce,
and the checkout lines are always very long. I actually won't
buy ANY groceries there unless I'm already picking up some piece
of cheap crap from the "conventional Wal-Mart" part of the store.

There's a "Neighborhood Market" Wal-Mart grocery store closer to
my house, which I'll actually patronize if I need some single
item or two other than meat. The produce is even pretty much
okay.

For normal grocery shopping I stick to Albertson's (force of
habit, non-brined poultry) and Central Market (excellent wine,
beer, seafood, meat and produce selections). Two stops is
really quite enough, though.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"All of my mistakes are giving me ideas." - Natalie Lileks

Here, some moron decided it would be smart to pipe the cash register's
beeping sounds through the PA system above the cashiers. I don't even know
how you do that, unless WM demanded that their cash registers be equipped
with audio outputs. Anyway, the result is that when each item is scanned,
the BLEEP comes out of speakers overhead, loud enough to be irritating after
about 30 seconds. How stupid.

"Mark Shaw" > wrote

> Now, on to the next trivial thing to obsess over....

When push comes to shove, after all the 'how to get around
it' ideas, the fact remains: the sticks of butter should be labeled.
Salted. Unsalted.

nancy

"Nancy Young" > wrote in message
...
>
> "Mark Shaw" > wrote
>
>> Now, on to the next trivial thing to obsess over....
>
> When push comes to shove, after all the 'how to get around
> it' ideas, the fact remains: the sticks of butter should be labeled.
> Salted. Unsalted.
>
> nancy
>

Which brings us to the next subject: Iceberg (brand) vodka. Picked some up
yesterday, at the suggestion of the liquor store guy, when I balked at the
price of Grey Goose, which is also quite good, but ten bucks more. We both
got a chuckle from the sticker on the Iceberg bottle: "No carbohydrates".
:-) Sort of like the bottled water that says "A fat free product".

Doug Kanter > wrote:
> Here, some moron decided it would be smart to pipe the cash register's
> beeping sounds through the PA system above the cashiers.

No.Way.

> I don't even know
> how you do that, unless WM demanded that their cash registers be equipped
> with audio outputs. Anyway, the result is that when each item is scanned,
> the BLEEP comes out of speakers overhead, loud enough to be irritating after
> about 30 seconds. How stupid.

Christ, it must sound like a freakin' casino.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"There must be security for all, or no one is secure. This does not mean
giving up any freedom, except the freedom to act irresponsibly."
- Klaatu

On Thu 05 Jan 2006 02:07:51p, Thus Spake Zarathustra, or was it Mark Shaw?

> Doug Kanter > wrote:
>> "Wayne Boatwright" > wrote in message
>> ...
>
>> >> Don't usually shop there - I don't buy pre-brined meat.
>> >
>> > She was talking about butter, not meat.
>
>> Yeah, but (projecting my attitude here) maybe if he considers that meat
>> to be nasty, it creates a bad impression of the store as a whole. Here,
>> that's actually accurate. The local "real" supermarket throws away the
>> kind of lettuce that Wal Mart is taking out of boxes to put on display.
>> Disgusting.
>
> That's part of it, but mainly it's that I don't really want to
> run around to several different supermarkets for all my groceries.
>
> My local Super Wal-Mart has pretty substandard meat and produce,
> and the checkout lines are always very long. I actually won't
> buy ANY groceries there unless I'm already picking up some piece
> of cheap crap from the "conventional Wal-Mart" part of the store.
>
> There's a "Neighborhood Market" Wal-Mart grocery store closer to
> my house, which I'll actually patronize if I need some single
> item or two other than meat. The produce is even pretty much
> okay.
>
> For normal grocery shopping I stick to Albertson's (force of
> habit, non-brined poultry) and Central Market (excellent wine,
> beer, seafood, meat and produce selections). Two stops is
> really quite enough, though.
>

Obviously, store vary by location. The Albertson's stores in my area are
at the bottom of my choices to shop at. They often don't have things I
want and their produce sucks and is very over-priced.

I like to shop late, and that's a clear advantage in shopping at Wal-Mart
stores.

I shop most at a local chain, Basha's, who has good quality in every
department, and at the butcher shop for meat. My forays into Wal-Mart are
usually monthly.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Nancy Young > wrote:
> "Mark Shaw" > wrote

> > Now, on to the next trivial thing to obsess over....

> When push comes to shove, after all the 'how to get around
> it' ideas, the fact remains: the sticks of butter should be labeled.
> Salted. Unsalted.

Doesn't matter if they are or not (I actually haven't looked).
But unsalted is in foil, and salted is in waxed paper.

I may be getting old and calcified in the cranium, but I can
remember THAT much at least.

Hmm. trot trot trot . . . trot trot trot

Yep, they're labelled. Or at least the unsalted is.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"All of my mistakes are giving me ideas." - Natalie Lileks

"Mark Shaw" > wrote in message
...
> Doug Kanter > wrote:
>> Here, some moron decided it would be smart to pipe the cash register's
>> beeping sounds through the PA system above the cashiers.
>
> No.Way.
>
>> I don't even know
>> how you do that, unless WM demanded that their cash registers be equipped
>> with audio outputs. Anyway, the result is that when each item is scanned,
>> the BLEEP comes out of speakers overhead, loud enough to be irritating
>> after
>> about 30 seconds. How stupid.
>
> Christ, it must sound like a freakin' casino.

Somebody must've thought it would sound busy and "festive". Assholes.

"Mark Shaw" > wrote

> Nancy Young > wrote:

>> When push comes to shove, after all the 'how to get around
>> it' ideas, the fact remains: the sticks of butter should be labeled.
>> Salted. Unsalted.
>
> Doesn't matter if they are or not (I actually haven't looked).
> But unsalted is in foil, and salted is in waxed paper.
>
> I may be getting old and calcified in the cranium, but I can
> remember THAT much at least.
>
> Hmm. trot trot trot . . . trot trot trot
>
> Yep, they're labelled. Or at least the unsalted is.

A brand I have is not. I also don't care to keep the box, I think
the label should say salted or unsalted, and even maybe the
brand name! I know that's too much to ask, what I get for
buying store brand. Probably lucky is has tablespoons
marked off.

nancy

"Nancy Young" > wrote in message
...
>
> "Mark Shaw" > wrote
>
>> Nancy Young > wrote:
>
>>> When push comes to shove, after all the 'how to get around
>>> it' ideas, the fact remains: the sticks of butter should be labeled.
>>> Salted. Unsalted.
>>
>> Doesn't matter if they are or not (I actually haven't looked).
>> But unsalted is in foil, and salted is in waxed paper.
>>
>> I may be getting old and calcified in the cranium, but I can
>> remember THAT much at least.
>>
>> Hmm. trot trot trot . . . trot trot trot
>>
>> Yep, they're labelled. Or at least the unsalted is.
>
> A brand I have is not. I also don't care to keep the box, I think
> the label should say salted or unsalted, and even maybe the
> brand name! I know that's too much to ask, what I get for
> buying store brand. Probably lucky is has tablespoons
> marked off.
>
> nancy
>

Oh Nancy....if you've been cooking for more than a month, you can make your
own tablespoon marks in a stick of butter, with the edge of a sharp knife.
If not, you need to save the cocktails for AFTER things are measured. :-)

"Doug Kanter" > wrote

> "Nancy Young" > wrote

>> buying store brand. Probably lucky is has tablespoons
>> marked off.

> Oh Nancy....if you've been cooking for more than a month, you can make
> your own tablespoon marks in a stick of butter, with the edge of a sharp
> knife. If not, you need to save the cocktails for AFTER things are
> measured. :-)

SHUT UP!

(laugh) nancy

Nancy Young > wrote:
> "Mark Shaw" > wrote

> >> When push comes to shove, after all the 'how to get around
> >> it' ideas, the fact remains: the sticks of butter should be labeled.
> >> Salted. Unsalted.
> >
> > Doesn't matter if they are or not (I actually haven't looked).
> > But unsalted is in foil, and salted is in waxed paper.
> >
> > I may be getting old and calcified in the cranium, but I can
> > remember THAT much at least.
> >
> > Hmm. trot trot trot . . . trot trot trot
> >
> > Yep, they're labelled. Or at least the unsalted is.

> A brand I have is not. I also don't care to keep the box, I think
> the label should say salted or unsalted, and even maybe the
> brand name! I know that's too much to ask, what I get for
> buying store brand. Probably lucky is has tablespoons
> marked off.

Now we've come full circle: that was my original complaint.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"All of my mistakes are giving me ideas." - Natalie Lileks

"Mark Shaw" > wrote

> Nancy Young > wrote:

>> A brand I have is not. I also don't care to keep the box, I think
>> the label should say salted or unsalted, and even maybe the
>> brand name! I know that's too much to ask, what I get for
>> buying store brand. Probably lucky is has tablespoons
>> marked off.
>
> Now we've come full circle: that was my original complaint.

Please do not make me come over there and beat you. I
will.

nancy

Nancy Young > wrote:

> "Mark Shaw" > wrote

> >> A brand I have is not. I also don't care to keep the box, I think
> >> the label should say salted or unsalted, and even maybe the
> >> brand name! I know that's too much to ask, what I get for
> >> buying store brand. Probably lucky is has tablespoons
> >> marked off.
> >
> > Now we've come full circle: that was my original complaint.

> Please do not make me come over there and beat you. I
> will.

Bring it on, girly- uh, girl! Ha-hah!

Now, off to make my famous spaghetti - which has absolutely
NO butter in it.

--
Mark Shaw moc TOD liamg TA wahsnm
================================================== ======================
"We are all benders, it's just a matter of the angle." -Keith A. Lewis

In article >,
Wayne Boatwright > wrote:

> On Thu 05 Jan 2006 01:52:43p, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article >,
> > "Doug Kanter" > wrote:
> >
> >> "Wayne Boatwright" > wrote in message
> >> ...
> >>
> >> >> Don't usually shop there - I don't buy pre-brined meat.
> >> >
> >> > She was talking about butter, not meat.
> >>
> >> Yeah, but (projecting my attitude here) maybe if he considers that meat
> >> to be nasty, it creates a bad impression of the store as a whole. Here,
> >> that's actually accurate. The local "real" supermarket throws away the
> >> kind of lettuce that Wal Mart is taking out of boxes to put on display.
> >> Disgusting.
> >
> > But see, thats the individual MANAGER that does crap like that!
> > The produce at our local Wally world is actually quite fresh.
>
> Two of the Wal-Mart stores near me have produce at least as good as any of
> our regular supermarkets. Some items are actually better.

Ditto here, and their selection/variety is actually superior.

They even had sun chokes, so I bought some and cooked them up for the
first time in years.

It'll be the last time too! Gave me horrible gas and made my poor
housemate very, very ill. :-(

Guess they are not compatible with our physiology. Too bad, they are
tasty.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Doug Kanter" > wrote:

> "Nancy Young" > wrote in message
> ...
> >
> > "Mark Shaw" > wrote
> >
> >> Now, on to the next trivial thing to obsess over....
> >
> > When push comes to shove, after all the 'how to get around
> > it' ideas, the fact remains: the sticks of butter should be labeled.
> > Salted. Unsalted.
> >
> > nancy
> >
>
> Which brings us to the next subject: Iceberg (brand) vodka. Picked some up
> yesterday, at the suggestion of the liquor store guy, when I balked at the
> price of Grey Goose, which is also quite good, but ten bucks more. We both
> got a chuckle from the sticker on the Iceberg bottle: "No carbohydrates".
> :-) Sort of like the bottled water that says "A fat free product".
>
>

Hee!
Gotta love those marketing ploys.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson