Text 27711, 109 rader
Skriven 2009-08-21 14:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Being Carded
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Many establishments have problems when they rely on the judgment of
 DS> their employees when it comes to telling who's over 21.  Hell, I was
 DS> 16 and drinking in bars

Granted, up to a point. I think that what we practise here is a
sensible compromise. Around cigarette counters and in bars I see
signs that say, "if you look like you're under 25 we need to card you."
To card people of the age of Michael, Dave D or Glen is ludicrous.

 DS> Yeah, it's inconvenient to be held up 15 seconds longer in line.
 DS> It's not an invasion of privacy - no one is recording who buys what,
 DS> no one is writing down names, ID numbers, and birth dates

I realize that. If it ever happened to me I would just laugh and go
along with it. My point is, that it never has happened to me, in
Canada, since I was about 22 or so (when the legal drinking age was
18). We are just more practical here. If a government undercover
inspector finds an underaged drinker (or overly drunk customer or
an over capacity crowd) the bar owner/manager is told to correct things
on the spot, gets issued a citation, gets a hearing and then might
get a fine or a suspension of licence for 1-14 days as a penalty if
found negligent. There is no immediate lose of licence pending the
hearing. (A place can be closed down permanently if it is a multiple
repeat offender.)

And now back to the topic at hand:


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

     Title: Bobby's Sesame Chicken
Categories: Chicken
  Servings: 4

      2 lg boneless skinless chicken
           breasts
      2 TB raw sesame seeds
      2    green onions (sliced)
           MARINADE:
      1 ts chicken base
    1/4 ts salt
    1/2 ts sesame oil
           ground white pepper
    1/4 ts sugar
      1 TB raspberry wine (or any
           fruity flavored wine)
           BATTER:
    1/2 c  all purpose flour
      1 ts baking powder
      1    egg (beaten)
    1/2 c  water (or as much as needed
           to make batter smooth)
      3 TB cornstarch
           salt (to taste)
      1 TB vegetable oil
           SAUCE:
      3 TB honey
      2 TB sugar
           Salt (to taste)
      2 TB ketchup
      1 TB white distilled vinegar
           sprinkle of ground black
           pepper

Step 1: Cut chicken breasts into 1" chunks and in a glass bowl
combine all of the marinade ingredients and mix well. Add the
chicken and coat evenly. Cover and marinade for 30 minutes in the
refrigerator.

Step 2: Meanwhile, in separate bowl combine all of the batter
ingredients and mix thoroughly. The batter should be thick enough to
coat the chicken but thin enough to flow around the pieces. Set
aside.

Step 3: Using a fork or tongs remove the pieces of chicken from the
marinade and dip them into the batter to coat evenly (one by one).
Deep fry the chicken in batches in your deep fryer for about 10
minutes or until golden brown. Drain on paper towels. (or you can
fry in hot oil at about 325 degrees in your wok for about 3-4
minutes or until golden brown

Step 4: In your wok combine the sauce ingredients and warm over
medium heat. Bring to a boil while stirring and simmer until sauce
slightly thickens.

Step 5: In the wok or in a serving dish coat chicken with the sauce
and garnish with sliced scallions and sesame seeds.


  From: Bobby In Michigan Http://Blogchef.net
 
MMMMM-------------------------------------------------





Cheers

YK Jim


... The best minds are not in government. Business would hire them away.

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