Text 23343, 119 rader
Skriven 2007-11-23 15:05:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Pricing Policies
========================
On 11-04-07 GLEN JAMIESON Scribbled to JIM WELLER about ASIA 364 71104

GJ> JW> going down and he said simply, "ee-yup". I like that guy!

GJ>So would I!  Such honesty is rare in this competitive world, and is
GJ>to be respected.  Do the Mennonites run a restaurant anywhere?  If
GJ>so, I would expect it to have a "No Tipping" policy, like other
GJ>countries where bargaining is considered to be demeaning, and the
GJ>vendor sets honest, reasonable prices for what s/he offers for sale.

It would be nice to know, in advance, if the vendor wants to haggle or 
not to haggle. Some places the seller is insulted if you accept meekly 
the merchandise at the first price. Other places they grow highly 
incensed if you make a counter offer.

What really got up my wick was, when I had my stalls at the flea market, 
I would ask a prospective customer, would you like to negotiate a price? 
Or, would you like my best price right away? And if they selected option 
two - 90% would try to haggle and get all bent out of shape when I'd say 
"That's the price. You have two options. Take it. Or, leave it."

Fortunately the flea market gig was not my only livelihood - so I had 
some independence.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Alla Cacciatora
 Categories: Poultry, Pork, Wine, Italian, Classic
      Yield: 4 servings
 
    1/2 lb Pancetta; sliced 1/4" thick,
           - unrolled and cut crosswise
           - into 1/4" strips
      2 tb Olive oil + additional; if
           - needed
  6 1/4 oz Jar oil-packed sun-dried
           -tomatoes; oil reserved
      8 md Chicken thighs
           Coarse salt & black pepper
      2 lg Red onions; diced
      3 tb Fine minced garlic
      2    To 3 tablespoons coarse
           - chopped fresh marjoram
  1 1/2 tb Chopped fresh thyme
      1    Bay leaf
      1 c  Chicken stock
      1 c  Dry red wine
      1 lb Fresh white or cremini
           - mushrooms; wiped clean and
           - quartered
      1 c  Oil-cured black olives;
           - pitted *
           Chopped flat leaf parsley;
           - garnish (opt)
 
  Instead of using canned plum tomatoes, which can be astringent, I use
  sun-dried tomatoes for their sweet, concentrated flavor. Serve this
  with mashed or roasted potatoes, or soft polenta.
  
  In a large saute pan over medium heat, cook the pancetta in 2
  tablespoons olive oil until it is cooked half way. Remove pancetta
  with a slotted spoon and set aside. Leave the drippings in the pan.
  
  Julienne the sun-dried tomatoes; set aside with the reserved oil from
  the jar. Season the chicken pieces with salt and pepper.
  
  Add additional olive oil to pan drippings if needed to get enough fat
  to brown chicken. Heat, then add chicken, skin side down, and brown
  over high heat. Turn and brown other side, cooking about 10 minutes
  in all. (If your pan is small you may have to do this in batches.)
  
  Set the chicken aside. Discard the oil. If the fond — the browned bits
  clinging to the pan — is not too dark, deglaze the pan with a little
  wine or broth and reserve. Otherwise, scrape out and discard the
  overbrowned fond.
  
  In a Dutch oven or large, heavy saucepan with a lid, add the oil from
  the sun-dried tomatoes, about 2 to 3 tablespoons, and warm over medium
  heat. Add the onions, and cook, stirring occasionally, until lightly
  colored, about 12 to 15 minutes. Add the garlic, 1 tablespoon of the
  marjoram, 2 teaspoons of the thyme, bay leaf, sun-dried tomatoes,
  chicken stock and wine; bring to a gentle boil. Reduce the heat to low
  and simmer, uncovered, for 10 minutes.
  
  Return the chicken and pancetta to the pan; add mushrooms and deglazed
  liquids, if using. Cover and cook over low heat until chicken is
  cooked through, about 20-30 minutes stirring once to make sure the
  mushrooms are covered with sauce. During the last 10 minutes of
  cooking, uncover the pan, add the olives and remaining thyme and
  marjoram, and continue to simmer to reduce the sauce slightly.
  
  * Note: Specify at the deli counter that you want the pancetta cut in
  1/4-inch slices. If the olives aren't pitted, warn your guests!
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 04 October 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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