My supermarket experiences in the US

On Sat, 26 Mar 2011 13:17:22 +0100, "Giusi"
wrote:


Thanks. I will pull up one or two to see what they are like.

The curb market here gets green Vidalia onions about this time of
year. I used some as a substitute for leeks, which no grocery around
here carries. They are the kind of thing I would have to plan for and
get when we get to the "city."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
On 2011-03-26, Giusi wrote:

It's whatever the mkt will bear. Would you believe $3.85 EACH! for
organic persimmons? Leeks are not well known to US cooks, so have
alway been pricey, IME.

nb
 
On Mon, 28 Mar 2011 19:21:05 +0200, "Giusi"
wrote:


Toasted, not roasted? How do you toast a leek?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Mar 2011 18:25:52 -0400, "cshenk" wrote:


I spent a bit of time in San Diego. It is significantly different than
northern California, especially the bay area. And even different from
the Los Angeles area... And all of them, at least in my experience
are very, very different than the east coast.

Christine
--
http://nightstirrings.blogspot.com
 
"notbob" wrote in message
news:[email protected]...


I can barely find leeks for my signature potato-leek soup. The ones I do
manage to find are rather puny, like slightly overgrown green onions. It's
weird, I had better vegetable choices at the grocery store in TN than I do
here in SC. You'd think it would be the other way around since we have a
longer growing season.

Jill
 
On Sat, 26 Mar 2011 21:26:24 -0700 (PDT), spamtrap1888
wrote:


It's called real life. You don't have a tree, I don't either and
neither do my neighbors.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 26 Mar 2011 14:47:31 GMT, notbob wrote:


Leeks are well known to US cooks... that's not why they're pricy.

Leeks are not easy and cheap to grow, they require special growing
conditions... leeks generally won't grow in the typical home garden
anywhere in the US. Leeks need an exceptionally long growing season
of cool temperatures and they are very labor intensive, they require
constant blanching (the careful piling of soil to protect from light).
Leeks also don't store well (not like dry onions) so there's excessive
spoilage. Also leeks are not popular in many regions, this also
significantly contributes to spoilage on the shelf. In the US one
doesn't find large displays of leeks at the green grocer, they're just
not all that popular. In the US leeks are mainly considered a soup
vegetable and oniony soups are not very popular in the US, nor are
most oniony dishes. There are many other ways to cook leeks but
again, the US palate is not all that fond of oniony dishes.. try to
think of the last time you served your family creamed or braised
onions, even fried onion rings are not all that popular... most don't
want onions in their salads or even on a burger, which is why
restaurants typically serve onion on the side or it needs to be
requested. I happen to like onions but still I don't buy leeks, I can
substitute other onions quite nicely... and leeks besides being pricy
contain a lot of waste... leeks are really two separate vegetables,
most folks use the tender white portion but few bother with the tough
green parts.
 
Giusi wrote:


I live one light rail station away from three supermarkets: Cub,
Rainbow, and Aldi. The first two have a fair amount of immigrant food;
for example, the Cub has injera (the Ethiopian bread which looks like a
sponge.)

Their Hispanic sections are interesting mixtures. Taco Bell sauces,
and other Americanized stuff; imports from Mexico; and Hispanic foods
made in the US. (Including spaghetti; I don't know if it's any
different from American spaghetti except for the labels being partly in
Spanish.)

Supermarkets in more prosperous areas of Minneapolis have much smaller
selections of such foods.

--
Dan Goodman
dsgood at lj, dw, ij, fb, tw__
 
"Christine Dabney" wrote


I understand Christine, but all areas are different. 3 years Hawaii, 3
years San Antonio, 7 Japan, added to Norfolk and San Diego and it was all
different. One was not however 'better' than another other though some
products were better (local things) in some places than others. There's
nothing wrong with liking your market. Just keep in mind it's not actually
'better' in bayside than it is along the major cities of the east coast.
Thats just california hype. San Antonio markets can be awesome! New
Orleans pre-Katrina boggled the mind.

Granted my little Clemson SC was a small spot, but 30 miles away you hit a
sizable place if you needed fancy.
 
In article ,
The Cook wrote:


Thanks. Interesting. Nice than you could offload stuff, but who has
excessive amounts of asparagus to offload? You dawg!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"sf" ha scritto nel messaggio "Giusi"

It describes the flavor as opposed to other cooking styles. They taste
toasted, not roasted or fried or whatever.
 
projectile vomit chick wrote:


I deal with this by slitting them once lengthwise, from about 3/4 inch
from the root end, all the way to the other end. Then the sand
can be rinsed out without the leek falling apart.


S.
 
On Mar 28, 1:42?am, [email protected] (Steve Pope) wrote:

Good method, I just can't justify the effort. I have never found
leeks particularly essential or appetizing. But while we're on the
subject of leeks, who in the world buys that horrible Knorr dried leek
soup? Is it anything like those God-awful Lipton onion soup packets?
 
On 28 Mar 2011 17:17:46 GMT, notbob wrote:

Maybe it's a who, not a what.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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