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wrote:
> Sheldon wrote:
> > Forty years ago there were but a handful of stupidmarkets in NYC, and
> > they were tiny, naturally no parking lot, usually three rather short
> > aisles, and many had no shopping carts, a clerk would literally run to
> > pick stuff off the shelves from your list and bring them up to the
> > register... early on the register receipt was a brown paper bag,
> > notated by a clerk who knew the price of every item in the store, who
> > could actually do math with a pencil. But it took a long time before
>
> The supermarket chains I remember are A&P. Daitsch (sp?) & Olinsky. A&P
> sold this exotic coffee -- Bustello whole bean that you ground in the
> store. My mother never bought it. Daitch was known for its dairy
> products and lox/smoked white fish etc. I forget Olinsky. My friend
> Joel B's father owned a few too, but I forget their name. These were
> all large enough that you couldn't hand or call in a shopping list and
> have the clerk pick and pack your order, but the smaller groceries
> (like Sam's on the corner of Sheridan Ave and 164th St (?)) would. They
> alse had barrrels of pickles at the counter. I always had to have one.
> I think they were 7 or 8 cents each. There were larger chains like
> "Stop and Shop" in the "shopping centers" in the suburbs near my Aunt
> Gracie. During my teens the revolution began: a chain of then "big box"
> supermarkets named Pathmark opened and stayed open 24 hrs/day.
>
> > without da fuzz coming down on ya. Now someone is going to ask what's
> > a micky. hehe
> >
>
> What's a micky?

I think if you search back further you'll find a much more elaborate
explanation.

Meriam Webster
mick
noun
: often capitalizedEtymology: Mick, nickname for Michael, common Irish
given name often offensive : IRISHMAN
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Newsgroups: rec.food.cooking
From: (PENMART10) Date: 1999/04/20
Subject: REQ: Baked Potatos...how to -- correction

(Bob Y.) writes:
>Actually you shouldn't wrap a potato in aluminum foil even in the oven.
>Instead of getting nice fluffy insides and a crisp skin (pass the butter, salt and
>pepper), you get a soggy, insipid steamed potato. If that's what you want,
>you can probably get it faster using a steamer on top of the stove.
>If I'm in a hurry, I'll microwave it and then transfer to the oven to finish it.

Actually, the best baked potatoes are "Mickys" - *stolen* potatoes -
wrapped
in layers of newspaper and tossed directly into an open fire built in a
vacant
city lot... not many girls have ever tasted a "Micky", save those eager
to
trade something of consummate value to certain incorrigible young
hooligans.
<G>

Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
----

Sheldon