Text 23407, 111 rader
Skriven 2007-11-25 20:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Pricing Policies
============================
-=> Quoting Dave Drum to Glen Jamieson <=-

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

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

When Ray was house hunting he often took Neekha along. One of the
places he looked at belonged to Neekha's day care lady who had a
daughter the same age.  We all heard the following exchange and
smiled:

"Oh wow, you have a trampoline! Does it come with the house?"

"No. It's extra."

"I'll give you five dollars."

"It costs a million."

(Mexican stand-off results and negotiations break down.)

Another clammy dish:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Icelandic Housewives' Fish Gratin
Categories: Scandinavia, Fish
  Servings: 4

      3 md red-skinned potatoes, peeled
           and halved
      1 TB plus 2 1/2 teaspoons salt,
           plus extra for seasoning
      2 c  milk
      1 TB veg., corn or canola oil
      2 lb skinless cod, haddock, or
           hake fillet
      1 ts pepper, plus extra to season
           fish and topping
    3/4 c  bottled clam juice
      8 TB unsalted butter
      1 md onion, finely chopped
    3/4 ts curry powder
      6 TB all-purpose flour
      1 c  fresh bread crumbs
    1/4 c  chopped fresh parsley

The name of this cherished national dish is actually "mashed fish in
Sunday clothes" (plokkfiskur i sparifotum). The basic fish and
potato mixture is dressed up (Sunday clothes) and baked into a
gratin.

Bring a medium pot of water to a boil. Add the potatoes and 1
tablespoon of salt and cook until just tender but still firm, about
17 minutes. In a colander, drain the potatoes. When cool enough to
handle, use a dinner fork to mash them roughly, and set aside. In
the now empty pot over low heat, heat the milk just until it steams
(but does not boil), and keep warm.

Meanwhile, adjust the oven rack to the middle position and heat the
oven to 400 degrees. Smear a 3-quart baking dish with 1 1/2
teaspoons of oil, add the fish, and smear it with the remaining 1
1/2 teaspoons of oil, sprinkle with salt and pepper to taste, cover
lightly with aluminum foil, and bake until just cooked through,
about 20 minutes. Let cool, then break into large flakes and set
aside. Pour liquid in the baking dish into a measuring cup, add clam
juice to measure 1 cup, and add to the warm milk. Wipe the baking
dish with paper towels, grease it with 1/2 tablespoon of butter, and
set aside.

In a straight-sided saute pan or large saucepan set over medium
heat, melt 6 tablespoons of butter. Add the onion and cook, stirring
occasionally, until the onion is translucent, about 4 minutes. Add
curry powder, 2 1/2 teaspoons salt, and 1 teaspoon pepper, and cook,
stirring continuously, for about 45 seconds. Add flour, stir to
combine (and work out any lumps), and cook, continuing to stir, for
about 2 minutes. Gradually add the milk and clam-broth mixture,
stirring vigorously, until the sauce is smooth and thick. Reduce the
heat to low and continue to cook, stirring constantly, for about 5
minutes. Remove from the heat, add the reserved potatoes and fish,
and stir to combine. Transfer the mixture to the baking dish, smooth
the top, and set aside.

In a small saucepan over low heat (or alternatively, in a bowl in
the microwave), melt the remaining 1 1/2 tablespoons of butter. Add
bread crumbs, parsley, and salt and pepper to taste, stir to
combine, and sprinkle the mixture evenly on the surface of the fish
mixture. Bake until it is bubbling and the bread crumbs are golden
brown, about 35 minutes. Allow the gratin to rest for about 5
minutes, and serve.

From: The Boston Globe
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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