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> My brother in law recently found chocolate covered bing cherries there > that > were, in his words, "food of the Gods". I disagree look for the Chocolate Covered Peanut Butter Filled Pretzels They also have great flash frozen fish. I used to live near one that had beer and wine and those were all fun to try but alas not at my present location! |
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______________snip_____________
> My brother in law recently found chocolate covered bing cherries there > that > were, in his words, "food of the Gods". I disagree look for the Chocolate Covered Peanut Butter Filled Pretzels They also have great flash frozen fish. I used to live near one that had beer and wine and those were all fun to try but alas not at my present location! |
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"Dog3" in 4... > Our 1st Trader Joe's had the grand opening on Friday. ... > I've seen the store mentioned in threads in the past. I wonder, Dog3, if you know how deeply true that statement is! In pre-HTTP days of the 1980s, when newsgroups made up _all_ of the public Internet forums, Steve Pope and others used to post on net.wines, later rec.food.drink, about going to Southern California to pick up particular values in wine at Trader Joe's. (Later in the 1980s we also had an Internet mailing list about wines which carried some of those accounts.) At that time, it was a purely local chain. Later it expanded in the Western states and I don't know how far it has gotten. Sometimes I still find (and locally post) good wine values at my local Trader Joe's, as well as regular specialty products -- the firm carries all sorts of frozen stuff including lately fresh Bolete wild mushrooms, frozen; excellent house-label fruit preserves; the Appel Feinkost line of superior tinned-fish products from Germany including the smoked trout filets; various deli items and cheeses refrigerated, et cetera. And it's no longer necessary for everyone to make a trip to Los Angeles, not all prospective TJ shoppers live near there. -- Max |
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"Dog3" in 4... > Our 1st Trader Joe's had the grand opening on Friday. ... > I've seen the store mentioned in threads in the past. I wonder, Dog3, if you know how deeply true that statement is! In pre-HTTP days of the 1980s, when newsgroups made up _all_ of the public Internet forums, Steve Pope and others used to post on net.wines, later rec.food.drink, about going to Southern California to pick up particular values in wine at Trader Joe's. (Later in the 1980s we also had an Internet mailing list about wines which carried some of those accounts.) At that time, it was a purely local chain. Later it expanded in the Western states and I don't know how far it has gotten. Sometimes I still find (and locally post) good wine values at my local Trader Joe's, as well as regular specialty products -- the firm carries all sorts of frozen stuff including lately fresh Bolete wild mushrooms, frozen; excellent house-label fruit preserves; the Appel Feinkost line of superior tinned-fish products from Germany including the smoked trout filets; various deli items and cheeses refrigerated, et cetera. And it's no longer necessary for everyone to make a trip to Los Angeles, not all prospective TJ shoppers live near there. -- Max |
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On Sun, 2 Jan 2005 00:27:21 -0800, "Max Hauser"
> wrote: > the firm carries all sorts of frozen stuff including > lately fresh Bolete wild mushrooms, frozen; excellent house-label fruit > preserves; the Appel Feinkost line of superior tinned-fish products from > Germany including the smoked trout filets; various deli items and cheeses > refrigerated, et cetera. > I bought a bag of frozen fresh porccini mushrooms the other day.  > And it's no longer necessary for everyone to make a trip to Los Angeles, not > all prospective TJ shoppers live near there. It hasn't been that bad for at least 30 years. Granted, it was a small California chain for a long time, but it wasn't limited to LA. http://www.traderjoes.com/locations/index.asp sf |
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"sf" in ...
> On Sun, 2 Jan 2005 00:27:21 -0800, Max Hauser wrote: > >> ... >> And it's no longer necessary for everyone to make a trip to >> Los Angeles, not all prospective TJ shoppers live near there. > > It hasn't been that bad for at least 30 years. Granted, it > was a small California chain for a long time, but it wasn't > limited to LA. Los Angeles or somewhere in the general latitude. We did not have these shops in northern California, to speak of, at least through the early and middle 1980s when, as I mentioned, one friend of mine who was posting at that time would scout out good wine values at TJ in Southern California, 400 miles away. (Louis Roederer Champagne at $11, at one point, I still have the notes on it.) Early-middle 1980s was less than 30 years by my math, though of course I could be wrong. Anyway my point was, if still unclear, that what was a localized _southern_ California chain is wider now, and, as the first post implied, still growing. Cheers -- Max |
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Max Hauser wrote:
> We did not have these shops in northern California, > to speak of, at least through the early and > middle 1980s About the time (1988) that Karl Albrecht bought the chain from Joe Coulombe. |
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On Sun, 2 Jan 2005 12:14:29 -0800, "Max Hauser"
> wrote: > We did not have these > shops in northern California, to speak of, at least through the early and > middle 1980s We most certainly did. The one I used was in Santa Rosa, granted it was the ONLY one I knew of at the time. sf |
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Max Hauser wrote:
> sf wrote: > > > Granted, it was a small California chain for a long time, but > > it wasn't limited to LA. > > Los Angeles or somewhere in the general latitude. We did not > have these shops in northern California, to speak of, at least > through the early and middle 1980s ... In 1976 when I moved to Pasadena, CA to go to college, there were under 10 TJ stores in existance and they were all in the LA suburbs. The original is in South Pasadena, and others were in Pasadena (the one I went to), Glendale and so on. All suburbs north and/or east of downtown LA. At some point in the early 1980s they stopped listing all of their locations on their Fearless Flyer because the list no loner fit on the page. Since then they have undergone explosive growth. For a long time, if I encountered something that I thought I would like at TJs I knew I had to purchase it *then* or I might neve see it again. I remember buying a bottle of wine, liking it, going back the *next day* and finding them out of it forever. To some extent TJs are still like that but now most of their items are there for years at a time. |
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On 3 Jan 2005 12:49:18 -0800, "Doug Freyburger" >
wrote: >Max Hauser wrote: >> sf wrote: >> >> > Granted, it was a small California chain for a long time, but >> > it wasn't limited to LA. >> >> Los Angeles or somewhere in the general latitude. We did not >> have these shops in northern California, to speak of, at least >> through the early and middle 1980s ... > >In 1976 when I moved to Pasadena, CA to go to college, >there were under 10 TJ stores in existance and they were all >in the LA suburbs. The original is in South Pasadena, and >others were in Pasadena (the one I went to), Glendale and so >on. All suburbs north and/or east of downtown LA. I know I shopped at the West Los Angeles TJ's on National Blvd. as early as 1978 (I remember buying a case of Stag's Leap Merlot for a Thankgiving bash there) and it appeared at that time to have been open for some time previously. So TJ's had already expanded beyond N and E of downtown LA. |
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"sf" in ...
> On Sun, 2 Jan 2005 12:14:29 -0800, "Max Hauser" > > wrote: > >> We did not have these shops in northern California, >> to speak of, at least through the early and middle 1980s > > We most certainly did. The one I used was in Santa Rosa, > granted it was the ONLY one I knew of at the time. Sorry, sf, I keep expressing myself to your dissatisfaction. WE did not have Trader Joe's at that time. YOU may have had them in Santa Rosa in particular. But Mark Thorson, Steve Pope (who used to go to SoCal and shop at TJs), the folks who spun off the "alt" net in 1987, and millions of other people in northern California who now have TJ's nearby did not have them at that time. It was known (on and off the Usenet, rightly or wrongly) as a southern-California chain. (I may be beating a dead horse here ...) Cheers -- Max |
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On Mon, 3 Jan 2005 14:56:49 -0800, "Max Hauser"
> wrote: > It was known (on and off the Usenet, rightly or wrongly) as a > southern-California chain. (I may be beating a dead horse here ...) LOL! Yes, you are beating a dead horse, because in my part of the world there WAS a TJs and I didn't have a clue it wasn't the only one in existance. Didn't care either. Very simply, I liked it a lot and wished I didn't have to cross the Golden Gate Bridge and drive for 20 minutes more to get to the store. sf |
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On Mon, 3 Jan 2005 14:56:49 -0800, "Max Hauser"
> wrote: > It was known (on and off the Usenet, rightly or wrongly) as a > southern-California chain. (I may be beating a dead horse here ...) LOL! Yes, you are beating a dead horse, because in my part of the world there WAS a TJs and I didn't have a clue it wasn't the only one in existance. Didn't care either. Very simply, I liked it a lot and wished I didn't have to cross the Golden Gate Bridge and drive for 20 minutes more to get to the store. sf |
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On 3 Jan 2005 12:49:18 -0800, "Doug Freyburger"
> wrote: > For a long time, if I encountered something that I thought I > would like at TJs I knew I had to purchase it *then* or I > might neve see it again. Wow, the long lost memories are returning... > I remember buying a bottle of > wine, liking it, going back the *next day* and finding them > out of it forever. You can say that again. I bought the BEST bottle of Spanish red at TJs and never was able to find it again there or in any other wine/liquor shop (we had quite a few specialy wine shops in those days). sf |
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On 3 Jan 2005 12:49:18 -0800, "Doug Freyburger"
> wrote: > For a long time, if I encountered something that I thought I > would like at TJs I knew I had to purchase it *then* or I > might neve see it again. Wow, the long lost memories are returning... > I remember buying a bottle of > wine, liking it, going back the *next day* and finding them > out of it forever. You can say that again. I bought the BEST bottle of Spanish red at TJs and never was able to find it again there or in any other wine/liquor shop (we had quite a few specialy wine shops in those days). sf |
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On Mon, 03 Jan 2005 13:40:29 GMT, Dog3 >
wrote: > Steve Pope rings a bell too. I've been reading > this group for at least 20 years, off and on. You been reading this group for 20 years? Oh, now that I think of it... I've been online nearly as long. GAWD, I'm old. Why'd you bring that up? :P sf |
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On Mon, 03 Jan 2005 13:40:29 GMT, Dog3 >
wrote: > Steve Pope rings a bell too. I've been reading > this group for at least 20 years, off and on. You been reading this group for 20 years? Oh, now that I think of it... I've been online nearly as long. GAWD, I'm old. Why'd you bring that up? :P sf |
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On 2005-01-03, Dog3 > wrote:
> this group for at least 20 years, off and on.... Seriously? Really Dog, has rfc been around that long? If so, thanks for making me feel young again.  nb |
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On 2005-01-03, Dog3 > wrote:
> this group for at least 20 years, off and on.... Seriously? Really Dog, has rfc been around that long? If so, thanks for making me feel young again. nb |
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"notbob" in news:G0rCd.21813$3m6.1827@attbi_s51...
> On 2005-01-03, Dog3 > wrote: > >> this group for at least 20 years, off and on.... > > Seriously? Really Dog, has rfc been around that long? Hi notbob. No, prior to late 1986, the group was called net.cooks. Here is a sample from 1983, as currently archived by Google: http://tinyurl.com/5zbd2 I don't know how much of the associated thread was archived. (The H-P "Notes" posting tool obscured the threading.) The reference to purists who dislike garlic presses was in reality a dig at Steve Upstill, an avid cook and software engineer who argued that point in person, who also later produced the commercial "-MU" recipe formatting macro package for the Troff typesetting program from Bell Labs (widely used at the time to typeset documents). Later in 1983 Steve sent me an email message beginning "Re garlic presses: F*ck you, Max" and proceeding to other and pleasant matters. -- Max |
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"notbob" in news:G0rCd.21813$3m6.1827@attbi_s51...
> On 2005-01-03, Dog3 > wrote: > >> this group for at least 20 years, off and on.... > > Seriously? Really Dog, has rfc been around that long? Hi notbob. No, prior to late 1986, the group was called net.cooks. Here is a sample from 1983, as currently archived by Google: http://tinyurl.com/5zbd2 I don't know how much of the associated thread was archived. (The H-P "Notes" posting tool obscured the threading.) The reference to purists who dislike garlic presses was in reality a dig at Steve Upstill, an avid cook and software engineer who argued that point in person, who also later produced the commercial "-MU" recipe formatting macro package for the Troff typesetting program from Bell Labs (widely used at the time to typeset documents). Later in 1983 Steve sent me an email message beginning "Re garlic presses: F*ck you, Max" and proceeding to other and pleasant matters. -- Max |
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On 2005-01-04, Max Hauser > wrote:
> The reference to purists who dislike garlic presses was in reality a dig at Dang, that's usenet archaeology. And I take issue with the anti-garlic-press attitude. Presses are superior in some applications. Even the most finely minced garlic is inferior to pressed garlic in a garlic butter. nb |
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On 2005-01-04, Max Hauser > wrote:
> The reference to purists who dislike garlic presses was in reality a dig at Dang, that's usenet archaeology. And I take issue with the anti-garlic-press attitude. Presses are superior in some applications. Even the most finely minced garlic is inferior to pressed garlic in a garlic butter. nb |
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In article >,
wrote: > simply, I liked it a lot and wished I didn't have to cross > the Golden Gate Bridge and drive for 20 minutes more to get > to the store. 20 minutes to Santa Rosa? Please let me know when you are going to be up this way. I'll stay off the roads! It's 50 miles, so in 20 minutes that's 150mph! -- Dan Abel Sonoma State University AIS |
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sf wrote:
> > You been reading this group for 20 years? The oldest posting for RFC in the Google archive is from Nov 1986. It is a crosspost that replies to a net.cooks posting. No clearcut sign that it is actually the first posting ever as Google's archives are incomplete that far back. My oldest posting is from 1983 but I posted on net.lang.c in 1982 at least once. Stuff that long ago never got archived in many cases. So Nov 1986 minus Jan 2005, nope not 20 years yet. Real Soon Now though. |
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sf wrote:
> > You been reading this group for 20 years? The oldest posting for RFC in the Google archive is from Nov 1986. It is a crosspost that replies to a net.cooks posting. No clearcut sign that it is actually the first posting ever as Google's archives are incomplete that far back. My oldest posting is from 1983 but I posted on net.lang.c in 1982 at least once. Stuff that long ago never got archived in many cases. So Nov 1986 minus Jan 2005, nope not 20 years yet. Real Soon Now though. |
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Dog3 wrote:
> "Max Hauser" > wrote in > : > > > > ... prior to late 1986, the group was called net.cooks. > > ... a sample from 1983, as currently archived by Google: > > > > http://tinyurl.com/5zbd2 > > > > [Anecdote on how that message came about] > > > > Thanks Max, I could not remember. In '77 I was not > sure what server what was on. Usenet was so new then. Very new: It had not been born yet! Newsgroups (and by extension, self-service public Internet forums in general) are attributed to Steve Bellovin at UNC-CH in 1979, and to his associates who converted his original script into source code. (I'm using "Usenet" in the traditional meaning, which is to say, newsgroups. Whether carried over the Internet proper or by other means, as usual.) My first contact with the Internet proper (called ARPAnet then, and a few years later, ARPA Internet) was very cursory and was in 1976. On the other hand, one person I knew in those days, who reads this newsgroup and whom I won't name, at present, was so active at playing around with the Internet in those days that he got arrested, or at least interviewed at uncomfortable length, by the FBI I believe. In 76 or 77. The wild old days. Cheers -- Max |
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Dog3 wrote:
> "Max Hauser" > wrote in > : > > > > ... prior to late 1986, the group was called net.cooks. > > ... a sample from 1983, as currently archived by Google: > > > > http://tinyurl.com/5zbd2 > > > > [Anecdote on how that message came about] > > > > Thanks Max, I could not remember. In '77 I was not > sure what server what was on. Usenet was so new then. Very new: It had not been born yet! Newsgroups (and by extension, self-service public Internet forums in general) are attributed to Steve Bellovin at UNC-CH in 1979, and to his associates who converted his original script into source code. (I'm using "Usenet" in the traditional meaning, which is to say, newsgroups. Whether carried over the Internet proper or by other means, as usual.) My first contact with the Internet proper (called ARPAnet then, and a few years later, ARPA Internet) was very cursory and was in 1976. On the other hand, one person I knew in those days, who reads this newsgroup and whom I won't name, at present, was so active at playing around with the Internet in those days that he got arrested, or at least interviewed at uncomfortable length, by the FBI I believe. In 76 or 77. The wild old days. Cheers -- Max |
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>>From: notbob > > >>Dang, that's usenet archaeology. And I take issue with the >>anti-garlic-press attitude. Presses are superior in some applications. >>Even the most finely minced garlic is inferior to pressed garlic in a garlic >>butter. > > I have begun almost exclusively to grate garlic with my microplane grater. It's easier to clean than a press and doesn't waste as much. gloria p |
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>>From: notbob > > >>Dang, that's usenet archaeology. And I take issue with the >>anti-garlic-press attitude. Presses are superior in some applications. >>Even the most finely minced garlic is inferior to pressed garlic in a garlic >>butter. > > I have begun almost exclusively to grate garlic with my microplane grater. It's easier to clean than a press and doesn't waste as much. gloria p |
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On Tue, 04 Jan 2005 08:18:47 -0800, (Dan
Abel) wrote: > 20 minutes to Santa Rosa? Please let me know when you are going to be up > this way. I'll stay off the roads! It's 50 miles, so in 20 minutes > that's 150mph! Whoops! My bad... San Rafael!!!!! But you'd be well advised to stay off the roads anyway, because I drive like a bat out of Hell. sf |
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On Tue, 04 Jan 2005 08:22:19 GMT, notbob
> wrote: > On 2005-01-04, Max Hauser > wrote: > > > The reference to purists who dislike garlic presses was in reality a dig at > > Dang, that's usenet archaeology. And I take issue with the > anti-garlic-press attitude. Presses are superior in some applications. > Even the most finely minced garlic is inferior to pressed garlic in a garlic > butter. > Sometimes you need a huge garlic press and a lot of hand power. It used to be great to just put UNPEELED garlic in one and squeeze. Can't do that anymore, though (my hands are getting old). sf |
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On 04 Jan 2005 22:10:35 GMT, (Julian9EHP)
wrote: > I can't clean my sole garlic press. Look for a "self cleaning" garlic press. It has little bumps on the back of the presser. When you roatate the handle back 359 degrees, the bumps go through the holes so you can rinse out all the glop. This is what one looks like, go for a basic design similar to this... some designs are mind bending, to say the least. http://www.discountcooking.com/produ...lic-press.html or http://tinyurl.com/4nwz4 sf |
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On 04 Jan 2005 22:10:35 GMT, (Julian9EHP)
wrote: > I can't clean my sole garlic press. Look for a "self cleaning" garlic press. It has little bumps on the back of the presser. When you roatate the handle back 359 degrees, the bumps go through the holes so you can rinse out all the glop. This is what one looks like, go for a basic design similar to this... some designs are mind bending, to say the least. http://www.discountcooking.com/produ...lic-press.html or http://tinyurl.com/4nwz4 sf |
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On Tue, 04 Jan 2005 23:03:16 GMT, Puester
> wrote: > I have begun almost exclusively to grate garlic with my > microplane grater. It's easier to clean than a press > and doesn't waste as much. How do you protect your fingers and use all of the garlic? sf |
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On Tue, 04 Jan 2005 23:03:16 GMT, Puester
> wrote: > I have begun almost exclusively to grate garlic with my > microplane grater. It's easier to clean than a press > and doesn't waste as much. How do you protect your fingers and use all of the garlic? sf |
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