Text 17209, 136 rader
Skriven 2014-09-21 06:45:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Reconfigs
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Nancy Backus on 09-20-14  04:26 <=-

 NB>> Around here, those have to go back to the store, to be redeemed for
 NB>> their nickle/can deposit... that can add up pretty fast...  ;)
 DD>> Some states - like Michigan - it's a dime ... plastic soda bottles and
 DD>> milk jugs included.
 NB>> Yeah, I know about MI... ;)  Our milk jugs aren't included, but our
 NB>> water bottles also carry the nickle deposit... also any soda or beer
 NB>> bottles, whether metal or glass or plastic...  :)

 DD> A number of states have similar "recycling" charges. Iowa is, I think,
 DD> a 10c state - but, as I can't recall buying anything drinks to-go there
 DD> except in paper or plastic cups I am unsure what all is included.

 NB> According to the top of my soda can, ME VT MN NY HI IA CT OR are all 5
 NB> cents, and MI is 10, while CA is CRV.  According to the glass Ginger
 NB> Brew bottle here, DE and MA are added to the same 5 cent list, with MI
 NB> and CA the same (10 and CRV respectively).  Nothing plastic at hand at
 NB> the moment...  :)  If you were buying over the counter instead of from
 NB> a machine, likely you would just get the paper, plastic or styrofoam,
 NB> and no deposits required...

I went and looked up what the CRV acronym stands for. "California Redemption
Value" is also subject to sales tax - unlike the bottle deposit(s) in other
states. This $$$ is kept by the clever bureaucrats in Sacramento ... and not
refunded when the bottles are cashed out at a recycling centre.
 
 DD>> a guy at the Detroit terminal picking up beer and soda cans to bring
 DD>> back to Illinois to sell as scrap aluminum (averaging 1c to 1 1/2c per
 DD>> each). He never could get a grip on the Michigan recycling program.
 NB>> He'd've made a lot more taking them in to the store for deposit
 NB>> refund...  ;)

 DD> Well, his name was Witkowski and he was the walking, talking
 DD> embodiment of a favourite genre of ethnic jokes.

 NB> I suppose there always are some that fit the stereotypes... ;)

Else how would we get stereotypes?

 DD>> Any bleu cheese is OK with me. Stilton, Roquefort, bleu, whatever
 DD>> .....
 DD>> Cheddar is pretty good stuff, too. Even American cheese - which is
 DD>> really a mild cheddar when it's home in its jammies.   Bv)=
 NB>> I do prefer my cheddars to be sharper, even muenster is better when
 NB>> it has some age on it.  :)

 DD> I like Cheddar - from mild to wild - but, the really "sharp" Cheddar
 DD> often does weird things to the lining of my mouth.

 NB> Haven't had that sort of trouble.. but, then, rarely get it that far
 NB> aged, either...  :)

 NB>> There's a really nice cheese that comes from Great
 NB>> Britain, has layers of stilton and a cheddar, so one gets both in
 NB>> one cheese...  :)  It's one of my splurges when I can afford it
 NB>> and see it available in the store...  ;)

 DD> I've not come across that one. But, I'd give it a whirl were I to see
 DD> it in a store and knew what I was looking at.

 NB> I looked for it in the store yesterday, to no avail... I guess it's the
 NB> wrong season for it, or something... not being pushed at the moment,
 NB> anyway... I was hoping to at least refresh my memory as to the name of
 NB> it... and besides, talking about it got me hankering for it...  oh,
 NB> well. I think you would enjoy it... :)

Probably would. I like most cheeses - especially the stinky ones.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Limburger Mac & Cheese
 Categories: Pasta, Cheese, Vegetables, Dairy
      Yield: 3 Servings
 
      8 oz Macaroni
      4 tb Butter; divided
    1/4 c  Flour
      2 c  Milk; warmed
      8 oz Block Limburger cheese; in
           - large cubes
      1 tb Oil
    1/2 lg Red onion; diced
      1 tb Deli mustard
      1 ts Kosher salt
           Fresh ground black pepper
    1/4 c  Grated Parmesan cheese
      3 sl Stale rye bread; crumbled,
           - buttered
 
  Preheat oven to 350oF/175oC.
  
  Place crumbled stale rye bread in a pan with ~1 tbsp of
  butter and cook over medium heat until lightly toasted.
  Remove breadcrumbs from heat and set aside.
  
  Place oil in a pan and add onions, sautOing until onions
  are translucent and slightly charred. Remove from heat
  and set aside.
  
  Bring water to boil and add macaroni, cooking it two
  minutes fewer than the package instructions (it will
  finish cooking in the oven). Remove from heat and set
  aside.
  
  In separate saucepan melt 3 tbsp butter on medium heat and
  gradually add flour, cooking until a smooth light blond
  (about 6 minutes), stirring continually. Gradually add
  warmed milk and stir smooth.
  
  Once sauce is smooth and thickened place the heat on low;
  stir in cheese cubes, mustard, onions, salt and pepper.
  Combine with macaroni and then place in a 7" + 11" baking
  dish. Top the dish with breadcrumbs and Parmesan cheese
  and bake for 30 minutes.
  
  This will yield a dish that would make your German Great
  Grandmother slap your face and exclaim, "Wunderbar!" We
  live in Wisconsin after all, the home of the only American
  cheese factory that even produces Limburger, embrace it!
  Truly I tell you, it is the closest we will ever come on
  earth to smelling the feet of God.
  
  From: http://www.foxvalleyfoodie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The supreme irony of life is that hardly anyone gets out of it alive.
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