Text 36711, 117 rader
Skriven 2010-04-12 21:06:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BASEBALL 042  00412
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Taxation at rates based on income level does tend to move money
 GJ> downwards.

 ML> Would that that were true, but certainly in the US, the theoretical
 ML> graduated taxation doesn't do much for the poor. Perhaps it's the
 ML> ease by which the rules are circumvented. Let me point out, though,
 ML> that that's not the way the trickle-down theory works.

It didn't help the poor much in the days of fief or other forms of
slavery, but once the lords and masters had to pay the forelock
pullers for their services, things improved.
 
 ML> In the US, there's a widening gap between the richest and the
 ML> poorest - and the pyramid is becoming fatter. I'd suspect that
 ML> in China much the same is happening.
 
In a recent survey of conditions in China that I saw recently, of the
over 5 million universary graduates each year, only 3/4 got jobs in
the first year after graduating, and their starting salaries were not
much more than workers in fast food outlets, which is where many of
them have to work to get some income.  (Does that sound familiar?)

 GJ> I am ever hopeful that we have seen the last major war.

 ML> One can hope.

Real wars have become too expensive for even the richest nations to
wage.  Guerrilla wars are much more economical.  For the expenditure
of a few hundred dollars you can terrify a whole nation and cost it
billions for useless weapons and psychiatric care.
 
 ML> Let's see. He gets one for reaching home. What would you imagine
 ML> he got for stopping at an intermediate point?
 GJ> Perhaps a 1/4 point?

 ML> And if one orders steak, potato, and two veg and gets only one veg
 ML> with no steak or potato, one should pay 1/4 of the menu price?

I should hope so.  Many years ago I used to frequent a cheap cafe run
by a Yugoslav family, which sold big bowls of rich soup for 9 pence.
"Soup and (unlimited) bread" was 1 shilling and 6 pence.  A hungry
university student could live on that.  If someone didn't have any
money he could fold paper serviettes for a couple of hours and get
paid with a meal.

 GJ> to achieve a Century in an innings is very commendable.  In
 GJ> the history of first class cricket there have even been a few double
 GJ> centuries.

 ML> And in fact, a quintuple, what makes your Bradman small
 ML> potatoes by comparison.

Until very recently, Bradman had the best overall batting average of
99.97 runs (or thereabouts).  It was a disaster that in his very last
match he got out for a duck, otherwise he would have made the 100.
 
 ML> Tomorrow I leave at 7, but I doubt a beer will be available,
 ML> a good thing because my next task is auditioning violinists
 ML> - perhaps a more taxing occupation than taking the audition
 ML> oneself.

As sole judge, or one of a committee?  I suspect that if the latter,
it would take several times as long to get through the hopefuls.
 
 ML> Outback Steakhouse's Kookaburra Wings

[Groan!]

 ML> 1/3 c Crystal Louisiana Hot Sauce
 ML> 1 ts Old El Passo taco seasoning
 ML> 1 ts Good Seasons Italian Salad Dressing Mix
 ML> Oil for frying
 ML> 20 chicken wings

All traditional Australian ingredients!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARPACCIO-STYLE EMU
 Categories: Preserves, Game, Australian
      Yield: 1 servings
 
      1 kg Emu
     40 g  Spice- sea salt ;coarse
      1 tb Pepperberries ;rough chop
      2    Lemon myrtle leaves
    150 ml Alc- brandy
 
  Carpaccio is a raw meat cured by means of salt & air drying, Marcel
  Bouvier recommends drum fillets for this recipe.
  
  Trim the emu meat of any sinew & wipe dry. Rub the salt,
  pepperberries & leaves into the meat & store in a container in the
  refrigerator for a week, turning it every 24 hours. Remove the meat
  from the container. Discard the juices.
  
  Put a cake rack inside a clean container, place the meat on the cake
  rack & put another cake rack on top of the meat [so that the meat is
  sandwiched between the two racks]. Put a heavy weight on top of the
  uppermost rack. Refigerate & leave the meat for a week. Discard the
  juices.
  
  Place the cured meat in a wire-mesh fish griller & allow it to dry in
  a well-ventilated, fly-screened area for a minimum of 10 days.
  
  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU ISBN 1
  86436 650 8 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)