Text 21568, 90 rader
Skriven 2009-03-06 04:45:06 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Bulk Foods 319
======================
 ML> I usually find one with an open end and sample one, but if
 ML> it's acceptable, I go no further and buy the package. But to me
 ML> taking one sample prior to purchase isn't quite so heinous as
 ML> lifting bulk candy.
 GJ> Not quite, but that is only a matter of degree.

You're thinking in a peculiar manner, but one that is not unlike
that of Bernard Shaw, who is said to have asked a noble lady if
she would do the dirty deed with him for a million pounds, which
she averred that she might ... and then whether she would do so
for ten quid, to which she replied, what do you take me for, SIR?
To which he said, we've already determined that, but we're still
haggling on the price.

The question of course is what's the threshold. If it's zero,
as you imply, I suppose you don't mind being charged every time
you exceed your speed limit by a kph.

   Some supermarkets
 GJ> here sell out of season grapes from California in those plastic bags
 GJ> for $12/kg or some such iniquitous price.  I prefer to wait until local
 GJ> grapes come into season at $3/kg or less.

Interesting that you get California grapes whereas we get
Chilean ones.

 GJ> One disadvantage of that scheme was that there was no bar code for the
 GJ> checkout to recognise, so the human there had to be able to tell the
 GJ> difference between a brazil nut, peanut, macadamia, cashew, etc.
 ML> I met someone who admitted that he used the computerized checkouts
 ML> because for any exotic or costly vegetable he purchased, he would
 ML> put in the code for cabbage.
 GJ> I have never used such a device.  Isn't there some human checker to
 GJ> monitor such dishonesties?

Only in a very remote way. The first time I used this kind of
checkout, I had some broccoli and couldn't find the code; after
standing there stupidly for a while I discovered that the code
for broccoli had miraculously shown up on the screen. I looked
around, and the only possible intervention would have been from
the antitheft squad upstairs. The second time I used this kind
of checkout was yesterday, in anticipation of answering your
message. I had one item (a greeting card with a bar code printed
on the back), and I scanned it, and it charged me 13c more than
I had anticipated (there's tax on luxuries such as greeting cards,
but no worries, it's deductible).

 GJ> My American dictionary gives it as, "maneuver".

Ah, yes, no wonder - rather ugly. I seldom use the word,
which usually appears in a military sense.

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

     Title: Rajas De Chile Poblano (Chile Poblano Strips)
Categories: Mexican, Chiles
  Servings: 6

      8    chiles poblanos -- roasted
           and peeled
      6 TB peanut oil
  1 1/2 md onions -- thinly sliced
    1/2 ts salt

In the central and northern part of Mexico, where the chile poblano is
used a great deal, to ask for rajas most commonly means strips of chile
poblano cooked in this way. It makes an excellent accompaniment for
broiled meats.

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inches long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft. Add the chile strips and salt to the onions in the pan,
cover, and cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the
refrigerator for several days. They are inclined to get a bit soggy if
you freeze them.

Recipe By: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
From: El Charro Cafe Favorite Recipes

MMMMM

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