Text 1658, 82 rader
Skriven 2006-05-22 19:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: White Castle 711
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 ML> even raw economics.
 ML> I can go to the 99 and get a fried seafood platter for
 ML> $12 that would cost me that much for the ingredients alone
 JW> But that's not true here. I can't think of a single meal out that
 JW> isn't at least triple the ingredient cost or double my retail cost.

We have the advantage of a large consumer market as
well as proximity to the supply.

 ML> of course, there's the beer thing
 JW> And beer's cheaper at home too.

That of course shoots the economic argument (except that
there is a 99 restaurant within half a mile of the apartment,
and the closest beer store with reasonable beer is more than
a mile away).

 JW> Plus I don't have to tip the waitress, just give her a kiss or a pat
 JW> on the bum.

Well ... I won't go there (but note that others have,
with great glee).

 ML> - a 100-second Peep has begun to show signs of
 ML> wanting to catch fire. I didn't go beyond 100 sec.
 JW> We didn't go there.

We, however, went very close, in the interests of science.
I did take pity on Carol's old microwave, though, and
didn't do the 2-minute combustion.

 ML> How sad to see the cute little chick things balloon
 ML> out and elephantmanize ...
 JW> The young scientist got great joy from the experiment, but then she
 JW> also likes taking the heads off Barbies. There may be a latent Lord of
 JW> the Flies streak in her. Or perhaps all small girls are naturally
 JW> ferocious and cruel.

Ooh, a dab of imperfection in the child. Cherish it.

 JW> Title: Havana Prawns

No, but gotta lotta seelva.

 JW> 1 1/2 oz dark rum

I noticed that the Corridor had a bottle of 151-proof
Gosling for 18.99, a terrific price. Pity it's illegal
to take anything overproof on the airplane.

Your recipe, strikes me, would be okay but for the
vast amount of caramel.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Margarita Liqueur
 Categories: Alcohol, Beverages, Mexican
      Yield: 24 ounces

      1    Bottle silver tequila
      1    Peel of orange; cut in
           .  continuous spiral
      1    Peel of lime; cut in
           .  continuous spiral
      6 oz Cointreau

  Share a shot of tequila with a friend while making this. Add citrus
  peel to tequila remaining in bottle, and then add the Cointreau to
  taste. Keep refrigerated and serve in sherry glasses. Remove citrus
  peel if liqueur starts to become bitter. It can be served straight or
  on the rocks with a twist of orange peel.

  Take a bottle of this to the host of a dinner party instead of a
  bottle of wine.

  Source:  Tequila: Cooking with the Spirit of Mexico
  ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **

MMMMM
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