Text 20887, 74 rader
Skriven 2009-02-15 00:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Price differences
=============================
-=> Quoting Dale Shipp to Hap Newsom <=-

 HN> I wonder if there are other price differences from other
 HN> regions?

 DS> pricing for an ad that says "valid in Ellicott City/Elkridge".

There certainly are regional differences. Fast food in YK is priced
higher than throughout Alberta. It has to be. I helped Subway find a
location and negotiate a lease 10 years ago. The guy from HQ told me
he planned a menu that was 11% higher overall than the national one
for YK, Whitehorse and Banff. The prices hikes were subtle and not
obvious to the average consumer: things like a combo at $6.59
instead of $5.69.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nut-Stuffed Cabbage Rolls
 Categories: Vegetarian, Nuts
      Yield: 4 servings
 
     12 lg Cabbage leaves
      1 c  Bread crumbs, whole wheat
      2 tb Onion; grated
    1/2 c  water; boiling
      1 c  Hazelnuts or pecans
    1/2 c  Celery; diced
      2 ts Herbs; mixed
           Salt and pepper to taste
           INGREDIENTS FOR DEEP FRYING:
      3 oz Flour
      8 tb Water
    1/2 c  Bread crumbs, dry
           Oil for deep frying
 
  Blanch whole cabbage leaves two at a time in enough boiling salted
  water to cover for about five minutes. Drain and cool in a
  colander.
  
  Meanwhile mix the cup of whole wheat bread crumbs with two
  tablespoons grated onion, and add one-half cup of boiling water.
  Let stand for five minutes to soften the bread crumbs. Then add
  the chopped nuts, the diced celery, the mixed herbs and spices.
  
  With a sharp knife, cut out the hard stem from each cabbage leaf.
  Lay the leaf flat on a working surface and spoon the filling onto
  the edge of the leaf. Coat the edge evenly, then roll it up
  tightly. If the cabbage leaves are small in size, take two leaves
  and arrange them so that one edge overlaps the other; line the
  leading edge with the filling and roll it up.
  
  In a bowl, combine the flour with 8 teaspoons of warm water. Beat
  them together until they form a thickish batter. Dip the cabbage
  rolls in the batter, then coat them with breadcrumbs and deep fry.
  
  Serve garnished with sprigs of parsley or mint.
  
  Famous Vegetarians and Their Favorite Recipes by Rynn Berry

  MM by DEEANNE
 
MMMMM


Cheers

YK Jim


... Fast food is a heavy, dull, palate-deadening travesty

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