I made the bread with a half cup of grapenuts, and I thought it turned out
well. As somebody here mentioned, they did not give the crunch that I
originally hoped they would, so perhaps next loaf I make I will use
sunflower kernels and see how that works.

Incidentally, I do not have a bread machine right now and I CAN knead the
dough by hand, but...bread purists need to avert their eyes for the next
couple of words...I knead the dough in a food processor.

Any way, every once in a while I make myself a sandwich. Nothing fancy,
just some ham, cheese, mustard, or something like that, and of course the
homemade bread and mayonnaise when I make them. Here is the deal, I like to
put some tomato slices on them, but I can't figure out how to keep them.

If I buy a big one, I do not use it fast enough to use it up before it
starts rotting. If I buy something real small, like cherry tomatoes, I have
the same problem because I have never seen them in any thing less than a
1-lb. or so bag. Even Roma tomatoes, which it takes about half of the
tomato for a sandwich, I do not use up before they start rotting (Romas are
the smallest that I have seen that are able to be purchased individually.)

Is there any way to keep tomatoes for more than perhaps a day, perhaps even
up to a week, especially after they have been cut. Refrigerating or not
refrigerating them doesn't seem to make much difference.

Brian Christiansen

"Brian Christiansen" > wrote in message
t...
>I made the bread with a half cup of grapenuts, and I thought it turned out
>well. As somebody here mentioned, they did not give the crunch that I
>originally hoped they would, so perhaps next loaf I make I will use
>sunflower kernels and see how that works.
>
> Incidentally, I do not have a bread machine right now and I CAN knead the
> dough by hand, but...bread purists need to avert their eyes for the next
> couple of words...I knead the dough in a food processor.
>
> Any way, every once in a while I make myself a sandwich. Nothing fancy,
> just some ham, cheese, mustard, or something like that, and of course the
> homemade bread and mayonnaise when I make them. Here is the deal, I like
> to put some tomato slices on them, but I can't figure out how to keep
> them.
>
> If I buy a big one, I do not use it fast enough to use it up before it
> starts rotting. If I buy something real small, like cherry tomatoes, I
> have the same problem because I have never seen them in any thing less
> than a 1-lb. or so bag. Even Roma tomatoes, which it takes about half of
> the tomato for a sandwich, I do not use up before they start rotting
> (Romas are the smallest that I have seen that are able to be purchased
> individually.)
>
> Is there any way to keep tomatoes for more than perhaps a day, perhaps
> even up to a week, especially after they have been cut. Refrigerating or
> not refrigerating them doesn't seem to make much difference.
>
> Brian Christiansen

You can buy a tomato keeper. It's a plastic container with snap on lid.
Rounded on one side, flat on the other. I got one online. Will keep the
tomato in the fridge for at least a few days. I am lucky in that there is a
cold food bar at the store near me and I can get slices of tomato whenever I
want.

"Brian Christiansen" > wrote

> Incidentally, I do not have a bread machine right now and I CAN knead the
> dough by hand, but...bread purists need to avert their eyes for the next
> couple of words...I knead the dough in a food processor.

Is it possible that bread purists would flip over using the food processor
to knead dough yet a bread machine, no problem? Just curious.

Regarding the tomatoes, uncut they usually last longer than after
they've been cut, so I'd think the smaller tomatoes would work
out better for you. Regardless, I'd buy the tastiest tomato I could
find of any size, use what I want for the sandwich and eat the
rest as a snack or as a side with dinner. Better to have a good
tomato than whatever would just work logistically.

Perhaps you'd like little grape tomatoes cut up on your
sandwich. They seem pretty sturdy. Same with campari
tomatoes, I find those at Costco. They sit on the counter
for several weeks with no ill effects.

nancy

Julie Bove wrote:

>> Is there any way to keep tomatoes for more than perhaps a day, perhaps
>> even up to a week, especially after they have been cut. Refrigerating or
>> not refrigerating them doesn't seem to make much difference.
>>
>> Brian Christiansen
>
> You can buy a tomato keeper. It's a plastic container with snap on lid.
> Rounded on one side, flat on the other. I got one online. Will keep the
> tomato in the fridge for at least a few days. I am lucky in that there is a
> cold food bar at the store near me and I can get slices of tomato whenever I
> want.
>
While I *never* refrigerate uncut tomatoes (ruins the flavor and
texture) whenever I do have a cut one and need to keep it I just toss it
into a ziplock sandwich bag. I use a lot of Roma tomatoes, so it isn't
common for me to actually have cut ones to store as I just use 'em up. I
wouldn't want to buy precut tomato slices for many reasons...loss of
vitamins, exposure to the elements, someone else sneezing on it.. I
sort of skeeve salad bars anymore.

On Sat, 29 Sep 2007 06:04:22 GMT, "Brian Christiansen"
> wrote:

>I made the bread with a half cup of grapenuts, and I thought it turned out
>well. As somebody here mentioned, they did not give the crunch that I
>originally hoped they would, so perhaps next loaf I make I will use
>sunflower kernels and see how that works.

About the only things that will maintain a crunch inside the loaf are
nuts and seeds. You can add crunch by coating the outside of the risen
loaf though, using either water, milk or beaten egg/ egg white to make
the coating stick better. (brush on with a pastry brush, taking care
not to deflate your dough, them sprinkle on the crunch.)
>
>Incidentally, I do not have a bread machine right now and I CAN knead the
>dough by hand, but...bread purists need to avert their eyes for the next
>couple of words...I knead the dough in a food processor.

You really don't have to do much kneading at all, if any for a lot of
breads (there are exceptions). Look up "stretch and fold" bread on
google and you'll find a full explaination as well as videos of the
technique.

Some people use mixers, some use food processors, some use their
hands, some use stretch and hold.....do what makes you most
comfortable and experiment to see which technique or techniques give
you the textures you like.

>Any way, every once in a while I make myself a sandwich. Nothing fancy,
>just some ham, cheese, mustard, or something like that, and of course the
>homemade bread and mayonnaise when I make them. Here is the deal, I like to
>put some tomato slices on them, but I can't figure out how to keep them.
>
>If I buy a big one, I do not use it fast enough to use it up before it
>starts rotting. If I buy something real small, like cherry tomatoes, I have
>the same problem because I have never seen them in any thing less than a
>1-lb. or so bag. Even Roma tomatoes, which it takes about half of the
>tomato for a sandwich, I do not use up before they start rotting (Romas are
>the smallest that I have seen that are able to be purchased individually.)
>
>Is there any way to keep tomatoes for more than perhaps a day, perhaps even
>up to a week, especially after they have been cut. Refrigerating or not
>refrigerating them doesn't seem to make much difference.
>
>Brian Christiansen
>
A cut tomato can be refrigerated and still be appealing to some
poeple, Others are adamant that a tomato be consumed immediately and
at room temp. Chacun a son gout.

This one I have no solution for.

Boron

On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >
wrote:

>
>"Brian Christiansen" > wrote
>
>> Incidentally, I do not have a bread machine right now and I CAN knead the
>> dough by hand, but...bread purists need to avert their eyes for the next
>> couple of words...I knead the dough in a food processor.
>
>Is it possible that bread purists would flip over using the food processor
>to knead dough yet a bread machine, no problem? Just curious.

Making bread should be a pleasure, not a chore, Whatever makes the
task comfortable and makes the bread taste and look the way baker
wants it to, is the method to use.

There are some types of bread that may require particular techniques
to acquire their crust or crumb, but that is something else
altogether.

Boron

"Boron Elgar" > wrote

> On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >
> wrote:

>>Is it possible that bread purists would flip over using the food processor
>>to knead dough yet a bread machine, no problem? Just curious.
>
> Making bread should be a pleasure, not a chore, Whatever makes the
> task comfortable and makes the bread taste and look the way baker
> wants it to, is the method to use.

Hey, I agree with that. I'm not a break making purist, though.

> There are some types of bread that may require particular techniques
> to acquire their crust or crumb, but that is something else
> altogether.

It just struck me as strange if people would be horrified at
the idea of kneading in a processor yet a bread machine would
be fine.

nancy

On Sat, 29 Sep 2007 10:34:59 -0400, "Nancy Young" >
wrote:

>
>"Boron Elgar" > wrote
>
>> On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >
>> wrote:
>
>>>Is it possible that bread purists would flip over using the food processor
>>>to knead dough yet a bread machine, no problem? Just curious.
>>
>> Making bread should be a pleasure, not a chore, Whatever makes the
>> task comfortable and makes the bread taste and look the way baker
>> wants it to, is the method to use.
>
>Hey, I agree with that. I'm not a break making purist, though.
>
>> There are some types of bread that may require particular techniques
>> to acquire their crust or crumb, but that is something else
>> altogether.
>
>It just struck me as strange if people would be horrified at
>the idea of kneading in a processor yet a bread machine would
>be fine.
>
>nancy
>
I am not sure anyone would be - wait - let me take that back....there
will *always* be someone out there who will get into high dudgeon
because another person does something in a way that is not
"traditional." Read "traditional" as "that's not the way I do it." If
there were only one way to do things, none of us would be here reading
all the posts.

There are those who use bread machines because of their convenience,
mixing, kneading and baking in one. Others use the machine for mixing
and kneading, and remove the dough for shaping, rise and baking in a
regular oven.

I have a lot of bread making books and a few very specifically offer
instructions on how to mix & knead in the food processor, adapt the
recipe to the bread machine, or knead by had or mixer. Quite
convenient for those who may not be able to do an adaptation of a
one-method only recipe.

Boron

"Nancy Young" > wrote in news:L_mdnTYi1Nq3
:

> It just struck me as strange if people would be horrified at
> the idea of kneading in a processor yet a bread machine would
> be fine.
>
> nancy
>
>

Well; if you use a steel blade in the processor it heats up the dough too
much...But nothing's stopping you if you use the plastic one.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Boron Elgar" > wrote in message
...
> On Sat, 29 Sep 2007 10:34:59 -0400, "Nancy Young" >
> wrote:
>
>>
>>"Boron Elgar" > wrote
>>
>>> On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >
>>> wrote:
>>
>>>>Is it possible that bread purists would flip over using the food
>>>>processor
>>>>to knead dough yet a bread machine, no problem? Just curious.
>>>
>>> Making bread should be a pleasure, not a chore, Whatever makes the
>>> task comfortable and makes the bread taste and look the way baker
>>> wants it to, is the method to use.
>>
>>Hey, I agree with that. I'm not a break making purist, though.
>>
>>> There are some types of bread that may require particular techniques
>>> to acquire their crust or crumb, but that is something else
>>> altogether.
>>
>>It just struck me as strange if people would be horrified at
>>the idea of kneading in a processor yet a bread machine would
>>be fine.
>>
>>nancy
>>
> I am not sure anyone would be - wait - let me take that back....there
> will *always* be someone out there who will get into high dudgeon
> because another person does something in a way that is not
> "traditional." Read "traditional" as "that's not the way I do it." If
> there were only one way to do things, none of us would be here reading
> all the posts.
>

Actually, my comment about bread purists needing to avert their eyes was
merely in jest. I really don't care about what someone else thinks of how I
make bread, and I really think very few, even "bread purists," could even
tell the difference unless they saw it being made, I told them how I did it,
or perhaps they saw the hole from the machine paddle.

I, however have actually talked to (not just "heard of") someone who made
bread and absolutely freaked out at the idea of using a bread machine, food
processor, stand mixer, or anything other than hand-kneading. In fact, I
had one, I would probably use a stand mixer with a dough hook.

The Idea for using the food processor came from the new basics cookbook by
Julee Rosso and Sheila Lukins. They specifically mention using a food
processor for making pizza dough, but as far as I am concerned, pizza dough
and bread dough are basically the same stuff, one being bake in a loaf pan
and the other is flattened out with tomato sauce and cheese and other stuff
being put on it.

Brian Christiansen

"Nancy Young" wrote:
>
> It just struck me as strange if people would be horrified at
> the idea of kneading in a processor yet a bread machine would
> be fine.

I think "horrified" is a bit strong. ABMs much more closely replicate
kneading whereas processors merely beat the dough, and much too
rapidly to call it kneading.... so, with processors the action is way
incorrect and much too fast, but better than no bread making at all,
so I wouldn't be horrified, I think the better word is aghast.

In any case before I'd ever consider using a processor to make any
dough I'd knead that wee widdle bit it is capable of by hand.

On Sep 29, 1:13?pm, hahabogus > wrote:
> "Nancy Young" > wrote in news:L_mdnTYi1Nq3
> :
>
> > It just struck me as strange if people would be horrified at
> > the idea of kneading in a processor yet a bread machine would
> > be fine.
>
> > nancy
>
> Well; if you use a steel blade in the processor it heats up the dough too
> much...But nothing's stopping you if you use the plastic one.

The plastic "kneading" blade, because its dullness exerts more
pressure, it actually creates more heat than the sharper metal blade.
My main objection to using food processors for kneading doughs is that
they operate at too high an rpm. But I'm not a fan of the home type
food processor since it does nothing well other than take up a lot of
space and collect dust. I'm not a fan of multi-task machines, I much
prefer the real deal in the form of a dedicated machine. I don't care
for what essentially is a motor with an array of attachments none of
which work very well... from what I've been told even the attachments
for personal vibrators don't work well... naturally nothing works as
well as kneading by hand.

On Sat, 29 Sep 2007 10:40:18 -0700, "Brian Christiansen"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sat, 29 Sep 2007 10:34:59 -0400, "Nancy Young" >
>> wrote:
>>
>>>
>>>"Boron Elgar" > wrote
>>>
>>>> On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >

>>>
>>>It just struck me as strange if people would be horrified at
>>>the idea of kneading in a processor yet a bread machine would
>>>be fine.
>>>
>>>nancy
>>>
>> I am not sure anyone would be - wait - let me take that back....there
>> will *always* be someone out there who will get into high dudgeon
>> because another person does something in a way that is not
>> "traditional." Read "traditional" as "that's not the way I do it." If
>> there were only one way to do things, none of us would be here reading
>> all the posts.
>>
>
>Actually, my comment about bread purists needing to avert their eyes was
>merely in jest. I really don't care about what someone else thinks of how I
>make bread, and I really think very few, even "bread purists," could even
>tell the difference unless they saw it being made, I told them how I did it,
>or perhaps they saw the hole from the machine paddle.

Indeed.
>
>I, however have actually talked to (not just "heard of") someone who made
>bread and absolutely freaked out at the idea of using a bread machine, food
>processor, stand mixer, or anything other than hand-kneading.

That person falls into my "that's not the way I do it" category. I
have no objections to anyone hand kneading. It's great exercise, but
there are only certain types of breads it can be done with. Try
working with a very high hydration "artisan" type loaf as it flows off
the board and tries to make a beeline to the floor and let your
conversation buddy come talk to me about hand kneading. Granted, those
are often recipes that take well to stretch and old techniques, but
I've one favorite high hydration Carol Field recipe that stays in
mixer for 17 minutes.


>In fact, I
>had one, I would probably use a stand mixer with a dough hook.

They are great. Really are. I have two - an older Kenwood and a Magic
Mill by Electrolux. Wonderful machines, both of them. The MM will
handle a massive amount of dough without even using the dough hook,
but just using the roller.

>The Idea for using the food processor came from the new basics cookbook by
>Julee Rosso and Sheila Lukins. They specifically mention using a food
>processor for making pizza dough, but as far as I am concerned, pizza dough
>and bread dough are basically the same stuff, one being bake in a loaf pan
>and the other is flattened out with tomato sauce and cheese and other stuff
>being put on it.
>
>Brian Christiansen
>
Again, if you have recipes that turn out bread the way you want it to
turn out and you have success kneading it in the food processor or
using a John Deere lawn tractor, that is really the path you should
follow.

Enjoy your bread baking.

Boron

On Sat, 29 Sep 2007 17:13:20 GMT, hahabogus > wrote:

>"Nancy Young" > wrote in news:L_mdnTYi1Nq3
:
>
>> It just struck me as strange if people would be horrified at
>> the idea of kneading in a processor yet a bread machine would
>> be fine.
>>
>> nancy
>>
>>
>
>Well; if you use a steel blade in the processor it heats up the dough too
>much...But nothing's stopping you if you use the plastic one.

I use the steel blade for everything. That plastic one sits at the
back of a drawer somewhere. The only thing the plastic thing will do
is get stuck in the dough and hasten burning out your motor. I do NOT
hand turn bread dough. It's boring, boring, boring. I can make bread
in my food processor in a matter of seconds. It takes no more than 3
minutes max from dump to dough.

Also, I don't know what you mean by heating up the dough "too much".
You've already heated water to proof yeast, you've melted butter and
you don't need a stone cold dough. If I want a long slow rise, I
refrigerate my dough.
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Sat, 29 Sep 2007 17:13:20 GMT, hahabogus > wrote:
>
snip
>
> Also, I don't know what you mean by heating up the dough "too much".
> You've already heated water to proof yeast, you've melted butter and
> you don't need a stone cold dough. If I want a long slow rise, I
> refrigerate my dough.
> --
Generally considered when the kneaded dough exceeds 80F in temperature.
Yes, you can refrigerate afterward, but it isn't the same thing.
Janet

"Janet B." > wrote in message
...
>
> <sf> wrote in message ...
>> On Sat, 29 Sep 2007 17:13:20 GMT, hahabogus > wrote:
>>
> snip
>>
>> Also, I don't know what you mean by heating up the dough "too much".
>> You've already heated water to proof yeast, you've melted butter and
>> you don't need a stone cold dough. If I want a long slow rise, I
>> refrigerate my dough.
>> --
> Generally considered when the kneaded dough exceeds 80F in temperature.
> Yes, you can refrigerate afterward, but it isn't the same thing.
> Janet

I agree -- 78 is the magic number for me. I always try to get enough water
in from the start, so I won't be adding water and heating up thedough.
Dee Dee

On Sep 29, 1:04 am, "Brian Christiansen"
> wrote:

> If I buy a big one, I do not use it fast enough to use it up before it
> starts rotting. If I buy something real small, like cherry tomatoes, I have
> the same problem because I have never seen them in any thing less than a
> 1-lb. or so bag. Even Roma tomatoes, which it takes about half of the
> tomato for a sandwich, I do not use up before they start rotting (Romas are
> the smallest that I have seen that are able to be purchased individually.)
>

There's something volatile in your environment. I live in "da delta",
a land of ultra heat, humidity, filth and rot. I buy tomatoes in
season from supermarkets, fresh markets, veggie markets and farmer's
markets, usually three or four at a time. I eat half a tomato a day at
lunch, use the rest for salads that night. If I have leftover tomato,
I fridge it, liking the cold tomato more than missing the slight loss
of flavor. Tomatoes may last a week and one may develop a spot after
three or four days, but rotting? Main non. Here in my fetid abode, I
fear roof rats and predatory birds more than tomato rot.

On Sat, 29 Sep 2007 10:40:18 -0700, "Brian Christiansen"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sat, 29 Sep 2007 10:34:59 -0400, "Nancy Young" >
>> wrote:
>>
>>>
>>>"Boron Elgar" > wrote
>>>
>>>> On Sat, 29 Sep 2007 07:55:38 -0400, "Nancy Young" >
>>>> wrote:
>>>
>>>>>Is it possible that bread purists would flip over using the food
>>>>>processor
>>>>>to knead dough yet a bread machine, no problem? Just curious.
>>>>
>>>> Making bread should be a pleasure, not a chore, Whatever makes the
>>>> task comfortable and makes the bread taste and look the way baker
>>>> wants it to, is the method to use.
>>>
>>>Hey, I agree with that. I'm not a break making purist, though.
>>>
>>>> There are some types of bread that may require particular techniques
>>>> to acquire their crust or crumb, but that is something else
>>>> altogether.
>>>
>>>It just struck me as strange if people would be horrified at
>>>the idea of kneading in a processor yet a bread machine would
>>>be fine.
>>>
>>>nancy
>>>
>> I am not sure anyone would be - wait - let me take that back....there
>> will *always* be someone out there who will get into high dudgeon
>> because another person does something in a way that is not
>> "traditional." Read "traditional" as "that's not the way I do it." If
>> there were only one way to do things, none of us would be here reading
>> all the posts.
>>
>
>Actually, my comment about bread purists needing to avert their eyes was
>merely in jest. I really don't care about what someone else thinks of how I
>make bread, and I really think very few, even "bread purists," could even
>tell the difference unless they saw it being made, I told them how I did it,
>or perhaps they saw the hole from the machine paddle.
>
>I, however have actually talked to (not just "heard of") someone who made
>bread and absolutely freaked out at the idea of using a bread machine, food
>processor, stand mixer, or anything other than hand-kneading. In fact, I
>had one, I would probably use a stand mixer with a dough hook.
>

you gotta stop hanging out with amish folks.

your pal,
blake

> put some tomato slices on them, but I can't figure out how to keep them.
>
> If I buy a big one, I do not use it fast enough to use \

Brian, have you tried buying just small amounts of fresh things like
celery, tomatoes, green pepper, etc., at a neighborhood supermarket
deli counter? Ours has a salad bar - that's where I go for celery,
particularly, since I never use up a whole stalk.

N.

Nancy2 wrote on Tue, 02 Oct 2007 11:07:46 -0700:

??>> put some tomato slices on them, but I can't figure out how
??>> to keep them.
??>>
??>> If I buy a big one, I do not use it fast enough to use \

N> Brian, have you tried buying just small amounts of fresh
N> things like celery, tomatoes, green pepper, etc., at a
N> neighborhood supermarket deli counter? Ours has a salad bar
N> - that's where I go for celery, particularly, since I never
N> use up a whole stalk.

Ah, you've caught onto my methods! Buying things at a salad
counter may be expensive per ounce but it can be cheaper than
buying a package and throwing the excess away. I do it to make
one serving of tuna salad and enough spinach or lettuce for one
and peppers for a stir-fry component.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:m4wMi.594$n92.426@trnddc06...
> Nancy2 wrote on Tue, 02 Oct 2007 11:07:46 -0700:
>
> ??>> put some tomato slices on them, but I can't figure out how
> ??>> to keep them.
> ??>>
> ??>> If I buy a big one, I do not use it fast enough to use \
>
> N> Brian, have you tried buying just small amounts of fresh
> N> things like celery, tomatoes, green pepper, etc., at a
> N> neighborhood supermarket deli counter? Ours has a salad bar
> N> - that's where I go for celery, particularly, since I never
> N> use up a whole stalk.
>
> Ah, you've caught onto my methods! Buying things at a salad counter may be
> expensive per ounce but it can be cheaper than buying a package and
> throwing the excess away. I do it to make one serving of tuna salad and
> enough spinach or lettuce for one and peppers for a stir-fry component.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

And you're not alone! I raid the salad bar on a regular basis for salad
components and small bits and pieces of fruits and vegetables.

Felice

One time on Usenet, "Felice Friese" > said:
>
> "James Silverton" > wrote in message
> news:m4wMi.594$n92.426@trnddc06...
> > Nancy2 wrote on Tue, 02 Oct 2007 11:07:46 -0700:
> >
> > ??>> put some tomato slices on them, but I can't figure out how
> > ??>> to keep them.
> > ??>>
> > ??>> If I buy a big one, I do not use it fast enough to use \
> >
> > N> Brian, have you tried buying just small amounts of fresh
> > N> things like celery, tomatoes, green pepper, etc., at a
> > N> neighborhood supermarket deli counter? Ours has a salad bar
> > N> - that's where I go for celery, particularly, since I never
> > N> use up a whole stalk.
> >
> > Ah, you've caught onto my methods! Buying things at a salad counter may be
> > expensive per ounce but it can be cheaper than buying a package and
> > throwing the excess away. I do it to make one serving of tuna salad and
> > enough spinach or lettuce for one and peppers for a stir-fry component.

> And you're not alone! I raid the salad bar on a regular basis for salad
> components and small bits and pieces of fruits and vegetables.

My local stupidmarket sells celery in bulk (great when all I want is
one stalk to parboil a roast chicken), but little else. The salad bar
idea would be great for other stuff, I'll have to remember that...

--
Jani in WA

On Oct 2, 1:49 pm, (Little Malice) wrote:
> One time on Usenet, "Felice Friese" > said:
>
> My local stupidmarket sells celery in bulk (great when all I want is
> one stalk to parboil a roast chicken), but little else. The salad bar
> idea would be great for other stuff, I'll have to remember that...
>

Come to Schnucks ole gal and we'll have a cabaret ole gal. Thought
I'd lost my mind when I encountered an acquaintance in line who was
trying to hide one stalk of celery. That's it. Her sole purchase and
she was contrite about it. Explaining that's all she needed. Frankly I
thought she was losing her mind too. But there's a principle involved
and it's not frugality of coin but frugality of product. It's not the
loss of a dollar but seeing a whole stalk of celery turn brown in the
fridge.

One time on Usenet, stark > said:
> On Oct 2, 1:49 pm, (Little Malice) wrote:
> > One time on Usenet, "Felice Friese" > said:
> >
> > My local stupidmarket sells celery in bulk (great when all I want is
> > one stalk to parboil a roast chicken), but little else. The salad bar
> > idea would be great for other stuff, I'll have to remember that...
> >
>
> Come to Schnucks ole gal and we'll have a cabaret ole gal.

I'd never heard of Schnucks until I read about them on the Net.
I'm too far West.

> Thought
> I'd lost my mind when I encountered an acquaintance in line who was
> trying to hide one stalk of celery. That's it. Her sole purchase and
> she was contrite about it. Explaining that's all she needed. Frankly I
> thought she was losing her mind too. But there's a principle involved
> and it's not frugality of coin but frugality of product. It's not the
> loss of a dollar but seeing a whole stalk of celery turn brown in the
> fridge.

Exactly. Those of us who grew up hearing about the starving children
in <insert area here> would rather spend an extra dollar than waste
food...

--
Jani in WA