If you have the time and aren't rushed too much, you might want to investigate this archive at your earliest convenience. This is merely an overview of what I saw, but you can take some time and find out what only the grocery manager knows first hand.
POPULAR ITEM OR NOT
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If you shop frequently and you have some extra paper, try listing the things at the store you find to be not selling so well and the possible reason.
When you go through the vegetable section at the store please note the acorn and butternut squash, and you might also consider the mustard greens also. These items might not be running off the shelves, but they are still good to eat. Of course, you might want to consider the papaya and also the horseradish. Anaheim peppers also need a customer or two don't you think?
Now off to the cheese selection you go, and what do you think of the great aromas you will find? The older the better in some cases but this gets a little extreme. Blue cheese is great on salads, and the more colorful it is, the better the smell right? This is the section that only the proficient in medicine do very well in, but you can try to peel off some wax if you want to experience the most of what the cheese selection has to offer. Aphrodisiacs? Maybe, but you might drive some people off when you try to explain yourself.
The specialty meats are some of the best offerings the store has to show a customer, and the better you are in the kitchen at home the more you can make out of it. Anchovy paste is what traditionally goes into Ceaser Salad dressing. The better you get at making it, the better you will look too. Now, everyone whose religion doesn't stop them from eating it, you have crab in the can, and sardines, smoked oysters and anchovies. Pizza was where the anchovies went when I remember their consumption, but where did sardines go into and what recipe calls for them? I believe if you can mask over the smell, you can get a fairly good meal out of sardines. Smoked oysters are really tasty, but if you put them in stuffing like the recipe calls for, you might not have any people over for Thanksgiving dinner again.
When it comes to crackers and cookies, the yellow colored ones seem to go the slowest, but there are enough selections of pre-made shortbread and specialty crackers to go with that clearance braunsweiger sausage you found on mark down. I like the Melba toast, and you know it tastes a lot like Captain Crunch™ cereal if you like milk, peanut butter and some honey. Honey buns are a nice staple and those pinwheel cinna-mini-buns are to die from. Take my word, when you go to the bagged chip aisle, don't forget the Bugles™ and the Corn-Nuts™.
Please get the sour cream with the seal attached to the top of the tub, and if you eat the plain flavored yogurt in the quart sized tub, don't pick a fight with me unless I had one too.
Thanks for your time,
Bruce W. Raulston
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