Text 7837, 84 rader
Skriven 2006-11-22 03:12:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: commisary
=====================
 -=> On 11-20-06  13:25,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about commisary <=-

 RH> For some people, yes; others, like us, used the cashier's cage at the
 RH> PX.  Banks have taken over that area now but even without an account,
 RH> you can write a check for up to $300. in cash if the check has
 RH> personal info (name, rank, address,etc) printed on--even tho, as is our
 RH> case the info is somewhat incorrect.  A check made out to you tho can
 RH> only be cashed up to $100.

  We seem to rarely use cash anymore.   That started when the grocery
  stores started accepting credit cards -- and even issued a credit card
  that gave a substantial rebate (3% or 5%, I forget).   After the
  credit card company figured out that they were losing money on the
  deal, they canceled it -- but the grocery store continued to accept
  credit cards.   Our current primary credit card gives us a 1% rebate
  on all purchases and so it pays to use it instead of cash, even for
  small purchases.   Sometimes I might go for a month without spending
  more than $50 in cash.

 RH> The word "hoarding" was drilled into us--we couldn't buy more than a
 RH> reasonable amount for our family without raising eyebrows.  But, word
 RH> of mouth spreading that an item was available was OK.
 
  In our case, I think that the time and distance from the commissary
  was an acceptable reason to bring back a few extra heads of iceberg
  lettuce for co-workers (but only for those eligible to go to the
  commissary).
 
 RH> We buy in 2-5 (depending on type of rice) incriments.  Found some
 RH> plastic containers that have rubber gaskets in their seals over in
 RH> LOng's Drug Store in HI that I keep rice, pasta and some other dry
 RH> good sundries in.

  Gail has some very large glass jugs (a gallon?) that have a rubber
  seal and a spring loaded closer.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Orleans Muffaletta
 Categories: Italian, Cajun
      Yield: 1 servings
 
      1    Loaf Italian Bread, round
           -am
           -Salami
           -Provolone Cheese
           -Mozzarella Cheese
           -Olive Salad (available from
           -most Italian groceries and
           -delis)
 
  Slice the loaf of Italian bread in two and warm in an oven until
  toasty. Place the cheeses on one half and the meats on the other.
  Thickness and quantity of cheese and meat can vary with each
  individual, but one layer of each ingredient is standard.  Cover the
  half that has the meat on it with olive salad.  Put the two halves
  together and cut in quarters.
  
  There are three crucial elements to making a good muffaletta:
  
  1.  Fresh, quality ingredients
  2.  Good olive salad.  The Central Grocery in New Orleans, which
  probably makes the definitive New Orleans Muffaletta, now sells their
  olive salad by the jar.  It's available in groceries across New
  Orleans, but I don't know if it is distributed past here.
  3.  Warming the bread *before* making the sandwich.  Many people put
  everything together on the bread and shove the whole thing in the
  oven. This is wrong.  When you remove the sandwich, the cheese and
  the olive salad are way too hot.  If you heat the bread before making
  the sandwich, the cheese will melt on the warm bread, the meat will
  warm up, and the olive salad will stay around room temperature.
  
  From: Elendil@mintir.New-Orlean       Date: 04-05-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:29, 21 Nov 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)