Text 16903, 94 rader
Skriven 2008-11-26 22:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CA$H REGI$TER$  81124
=================================
-=> Quoting Glen Jamieson to Burton Ford <=-

 GJ> I have been caught in US stores when I have looked at the shelf price
 GJ> of something, carefully counted out all the "funny money" to the exact
 GJ> price, and then had the girl on the check-out demand even more money,
 GJ> forcing me to count out more little bits of copper and silvery coins
                                         
That happened to Neekha when she was four and first learned about
the GST. She tried to buy something for $9.99 with a $10 bill and
then they wanted $10.59 which she did not have. Roslind explained
"taxes" to her and "government". Neekha went into a major rant,
"Kids shouldn't have to pay taxes if they're not allowed to vote!"
The cashier and the guy in line behind us stopped and joined into
the conversation, explaining that she benefitted from taxes like
paved roads and free schools. She retorted that her Dad's street was
not paved (he had just moved into a brand new subdivision) and that
he paid Montressori tuition, also not free. And besides, "KIDS
SHOULDN'T HAVE TO PAY TAXES IF THEY'RE NOT ALLOWED TO VOTE!"

Another interestring concept:

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

     Title: Murgh Au Vin 
Categories: Indian, French, fusion, chicken
  Servings: 4

           FOR THE CHICKEN:
      3 TB fruity olive oil
      2 md onions, finely chopped
      4 lg cloves garlic, minced
      1    jalapeno, seeded and finely
           chopped
      2 ts ground coriander
  1 1/2 ts ground cumin
      1    cinnamon stick
      4    cardamom pods, crushed
      6    whole cloves
      2    star anise
      2    bay leaves
      2 ts salt
      8    chicken thighs, skin
           removed
      1    750-ml  bottle dry red wine
           TO FINISH:
      2    scallions, thinly sliced
      1    clove garlic, minced
      1    1-inch piece ginger, very
           thinly sliced
      1    cayenne chili, seeded and
           very thinly sliced
           (optional)
      4 TB cilantro leaves
           Baguette or cooked basmati
           rice (optional).

Heat 2 tablespoons of the olive oil in a wide, heavy pot over medium
heat. Add the onions and saute until translucent, about 5 minutes.
Add the garlic and jalapeno and saute until the onions are golden, 5
minutes. Add the coriander and cumin and saute for about 2 minutes,
then add the cinnamon, cardamom, cloves, star anise, bay leaves and
salt and cook, stirring, for 2 minutes.

Increase the heat to high and add the remaining tablespoon of olive
oil. Add the chicken and fry on both sides until the meat loses its
pink color, about 8 minutes. Add the wine and bring to a boil.
Reduce the heat and simmer until the chicken is tender and falling
off the bone, about 1 hour. Transfer the chicken to a bowl and keep
warm.

Increase the heat to high and boil until the liquid has reduced to 2
cups, about 15 minutes. Remove the cinnamon stick, cardamom pods,
cloves, bay leaves and star anise. Return the chicken to the pot and
stir until heated through.

To finish, add the scallions, garlic, ginger, cayenne (if using) and
3 tablespoons cilantro. Stir quickly for 30 seconds. Transfer to a
serving bowl and garnish with the remaining cilantro. Serve with
French bread or basmati rice.

By MANIL SURI

From: Www.Nytimes.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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