Text 32160, 143 rader
Skriven 2009-12-13 06:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: What things cost
========================
REPOSTED

-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Well, physical plant is mostly a sunk cost, so shouldn't be
 ML> included. Employee expense and utilities ought to be charged
 ML> at the additional cost per burger over lights on and employees
 ML> sitting around on their hands.

 DD> Not according to the bean counters - as they amortize the physical
 DD> plant over as short a span as they think won't get them beat up by the
 DD> Eternal Revenue Service.

 ML> The span shouldn't make much difference.

In a perfect world you'd be right. But, this is the America of the Eternal
Loophole. You're definitely not a tax accountant if you can say "The span
shouldn't make much difference." and be serious in your opinion.

 DD> McDucks' promos change around pretty regularly and vary from area to
 DD> area. The BK deal, AFAIK, is nation-wide.

 ML> If I noticed it, it was probably either in an airport or on the
 ML> east coast - places where prices are likely to be at least as
 ML> high as where you are. And I believe it was around for a pretty
 ML> long time (long enough for me to notice it).

I don't do McD's except for Sausage & Egg McMuffers which are OK with a packet
of Taco Bell orange packet "hot" sauce on them. And the breakfast burritos
which are more than OK just as they are. Oh, and the coffee - which has become
real stuff and a small (senior) cup costs but 55c - the same thing sells to
whippersnappers for U$1. 
 
 DD> Currently they are advertising the "McRib is Back!" on their signs. Too
 DD> bad the Mickey D's in my area blew off the bratwurst promos they have
 DD> done in fall for the past few years.

 ML> McSpam is more like it, if I recall aright from my encounter
 ML> with it in the last millennium, when I tried one for either 1. the
 ML> edification of mankind or 2. no particular reason.

When you dunk anything in that much sweet, tomatoey "BBQ" sauce it's impossible
to taste much of anything but the HFCS laden sauce. But the texture of the meat
puck has little to do with real pork. I tried one when they were first
introduced and again a couple years later. Saw no reason to ever do that again.
Even the burgers are better ... and if that's not damning with faint praise ...
  Bv)= 
 
 DD> The last burger promo I remember in this area from the Golden Arches
 DD> was a 1/4 Pounder meal for U$3.70. Is that the one you remember?

 ML> I don't pay much attention, but I'm pretty sure that it was a
 ML> double cheeseburger for $1 (or 0.99), no ifs, ands, or buts.

Well, as I told Dave the Other, they have taken the double cheeseburger out of
the Dollar Menu and replaced it with a "McDouble" which is the same sammich
less one of the two pieces of yellow cheezoid. 
 
 -=> Dave Drum said to Nancy Backus <=-

 DD> I have HBP - but, I don't think that is what is doing this. I cut back
 DD> on salt intake and went to using Lite Salt (50% potassium chloride) at
 DD> home. Partly because it adds to the potassium levels in my body
 DD> chemistry that the Lasix flushes away. I also have to take 2 X 99mg
 DD> potassium capsules daily. FEH! If I weren't 'llergic to bananananas I'd
 DD> just scarf a couple 'nanners a day ... if I liked bananananas.

 ML> The question I have is what's the advantage of 99 mg K pills?

Convenience. Doctor recommended and all the additional K I need to prevent
cramping. Plus the toots down the health-food store is majorly cute. 
 
 ML> I have before me a KCl product, "Original No Salt Sodium-Free
 ML> Salt Alternative," which offers 650 mg of potassium per serving,
 ML> which is 1/4 ts. That means you could get your 198 extra mg (not
 ML> a particularly significant amount, and if your system is so
 ML> tightly calibrated that that would substantially affect your health,
 ML> you shouldn't have lived so long as you have) in 0.08 ts of the
 ML> stuff. Considering that I get 700 0.08 tss in a canister that costs
 ML> a couple bucks (well, under 5), well, you do the math. Or you
 ML> could do natural supplementation, e.g.:

I do Morton's Lite Salt which is 50-50 NaCl/KCl. And I don't use a lot of that.
I have done Morton's Nu-Salt which is pure crystallised potassium chloride KCl.
And if you over "salt" with that things get bitter in a hurry ... even at less
than 1/4 ts. At least for me. 

I wound up mixing my Nu-Salt with regular NaCl to make an unofficial Lite Salt.
 
 ML> 1 Brussels sprout - 74 mg, 5 mg Na
 ML> 1 baby carrot - 24 mg K, 8 mg Na

 DD> Oh well, avocados are also high in potassium. And I like those.

 ML> Lots of things are high in K. Most veggies.

I know. And I have to pull a gun on myself sometimes to keep from being a
compleat carnivore. Spinach has a lot of good stuff in it, for instance. And I
like spinach.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Tomato Florentine Soup
 Categories: Soups, Vegetables, Poultry, Greens
      Yield: 5 servings
 
     28 oz Canned chicken broth
     14 oz Can spinach
     12 oz Red Gold vegetable juice
      8 oz Can Red Gold tomato puree
      1 tb Sugar
        ds Nutmeg
           Salt & fresh ground pepper        
 
  Combine broth, juice and puree in a saucepan over medium
  heat. when hot, but not boiling, Add remaining ingredients;
  stirring with a wire whisk. Allow to heat gently 30 mins on
  medium-low until you can't stand it any longer.

  Keep hot without letting it boil.

  Freeze leftovers.

  From a starting point given me by Kathy Pitts when I mentioned
  that I really liked the Tomato-Florentine Soup at Red Lobster.

  Recipe and MM Format by Dave Drum - 12 July 1998

  Uncle Dirty Dave's Kitchen

MMMMM

 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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