Mike Powell wrote to DAVE DRUM <=-

Do you have a Winn-Dixie near you? They just (last week) got snapped up
by ALDI. Bv)=

They had all left this area long ago. I was surprised to hear that
there were any left to be snapped up!

When they left here, their prices were better than Krogers or Wal-Mart.
:(

The news story I saw said: "Aldi is buying 400 Winn-Dixie and Harveys supermarkets"

"Grocery shoppers in the Southeast can expect to see more Aldi stores
starting 2024.

The German supermarket giant is acquiring Winn-Dixie and other grocery
stores in the Southeast in a move to increase its presence in the
region, the company announced Wednesday. Some of the nearly 400
Winn-Dixie locations Aldi is acquiring will keep the familiar
red-and-white Winn-Dixie branding and traditional store layout.

Aldi will be converting a "significant amount" of Winn-Dixie and Harveys
stores to its bare-bones store format over the coming years, CEO Jason
Hart said to CNN.

The acquisition - which includes Harveys Supermarket - will add
locations across Alabama, Florida, Georgia, Louisiana and Mississippi to Aldi’s portfolio. Almost 300 of these stores are based in Florida.

The transaction is expected to close in the first half of 2024 and is
pending regulatory approval." (BING search engine)

I only shopped a Winn Dixie one time. When I attended my 1st echo picnic
in Alabama. Had to get some ground beef for my planned pot of red. The
service meat counter set me right up with some freshly coarse-ground 80/20 (chuck) and a small package of suet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper

* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.

Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.

Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining
tablespoon of garlic powder and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli powder at this time. Trust me on the garlic and
cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.

As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.

From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Sun, 19 Sep 1999

From: http://www.pepperfool.com

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They had all left this area long ago. I was surprised to hear that there were any left to be snapped up!

The acquisition - which includes Harveys Supermarket - will add
locations across Alabama, Florida, Georgia, Louisiana and Mississippi to Aldi's portfolio. Almost 300 of these stores are based in Florida.

I think they pulled out of Kentucky, and points north, sometime around
2000. I don't see Tennessee listed, either. I have not been farther south than Tennessee since 2000 so that explains why I didn't know they were
still going strong in the deep Southeast. ;)

I only shopped a Winn Dixie one time. When I attended my 1st echo picnic
in Alabama. Had to get some ground beef for my planned pot of red. The service meat counter set me right up with some freshly coarse-ground 80/20 (chuck) and a small package of suet.

When I moved here, according to the locals, the meat counters ranked as follows: Pic-Pac, Winn Dixie, Kroger, and then Save-A-Lot. Now the first
two are gone. I am not too surprised that you got good service.

Mike

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Mike Powell wrote to DAVE DRUM <=-

They had all left this area long ago. I was surprised to hear
that there were any left to be snapped up!

The acquisition - which includes Harveys Supermarket - will add
locations across Alabama, Florida, Georgia, Louisiana and Mississippi
to Aldi's portfolio. Almost 300 of these stores are based in Florida.

I think they pulled out of Kentucky, and points north, sometime around 2000. I don't see Tennessee listed, either. I have not been farther south than Tennessee since 2000 so that explains why I didn't know they were still going strong in the deep Southeast. ;)

With the Land of DeSantis having over 300 locations unless Idalia did a
whole lot of them in.

I only shopped a Winn Dixie one time. When I attended my 1st echo picnic
in Alabama. Had to get some ground beef for my planned pot of red. The service meat counter set me right up with some freshly coarse-ground 80/20 (chuck) and a small package of suet.

When I moved here, according to the locals, the meat counters ranked as follows: Pic-Pac, Winn Dixie, Kroger, and then Save-A-Lot. Now the
first two are gone. I am not too surprised that you got good service.

I've learned a lot from the meat cutters at Humphrey's (my local go-to
for service meat). My area is very fortunate in having two, no, three
meat forward places - all of which compete not only for walk-in trade
but for food service business as well. Humphrey's and Magro's are (both) complete operation from meat on-the-hoof to finished product. Turasky's
focuses on the meat processing from fresh carcasses and are mostly a
commercial operation - slthough they will sell retail to walk-ins. And
they have no "grocery" component to their business unlike Humphrey's
and Magro's.

Then there is Hy-Vee - a Wegman's-like regional chain which has the top
service meat department of all of the stupormarkups in town.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Angus Beef Pot Roast
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 10 Servings

1 lg Yellow onion; fine chopped
4 md Carrots; peeled, in 1-1/2"
- pieces
1 lb Sweet potatoes; peeled, in
- 2" chunks
2 Shallots; peeled, halved
- horizontally
14 1/2 oz Can beef broth
3 lb Angus boneless chuck roast
5 Fresh thyme sprigs
1 Bay leaf
Salt & pepper

Place onion, carrots, potatoes, shallots and broth in
slow-cooker and stir to combine.

Place beef roast on top of vegetables; add thyme sprigs
and bay leaf. Season with salt and pepper, if desired.

Cover and roast on LOW for 9 to 11 hours, or until meat
is tender.

Remove meat and vegetables from slow-cooker and serve,
discarding thyme sprigs and bay leaf.

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Archives

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