Text 6465, 93 rader
Skriven 2013-11-03 21:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tariffic 396
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Provincial legislation creates a marketing board which becomes the
 JW> sole legal purchaser of product and which issues quotas.

 ML> Something that even leftists in the US would have difficulty with,
 ML> I think, though there are clever Agriculture Department plans that
 ML> work to similar effect.

Well you have your farm subsidy programs. So instead of transferring
wealth from consumers to farmers, you transfer wealth from taxpayers
to farmers. Both systems help the farmer. The net result is your
food is cheaper at the store.

 ML> How good are the provincial governments at
 ML> gauging the supply and demand for products?

Our marketing boards are legal cartels created by governments but
actually owned by producers. And as our producers, even the smallest
family farmer, are all capitalists they do pretty well. They know
how high they can price cheese where I'll gripe about it but not
actually stop eating it. The only people who have priced themselves
completely off my table are the lobster fishermen (actually I blame
the chains of distribution that get the lobster from Nova Scotia to
Yellowknife).
                
 JW> a cow's dairy quota

 ML> But overage could go to noncommercial or less commercial or less
 ML> formally commercial purposes, right?

I suppose a small amount could and does.

 ML> I can see the makings for a cheese black market.

There actually is one. In Canada cheese must be either made with
pasteurized milk and cream or aged 90 days. But there is something
very special about young raw milk cheeses. When I was young I could
go to the Union Star cheese factory on the Barr Line near Cobden and
buy new cheese at the door but only because I was personally
known to the staff having gone to high school with most of them.
 
"Barr Line cheese" is a googlewhack with just one entry... a 1973
newspaper article from a small local newspaper. I'm surprised its
archives are viewable on line.  

tinyurl.com/barr-line-cheese

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 3-Pepper Quesadillas
 Categories: Tex-Mex, Tortillas, Cheese
      Yield: 6 Servings
 
      1 c  Thin green bell pepper
           Strips
      1 c  Thin red bell pepper strips
      1 c  Thin yellow bell pepper
           Strips
    1/2 c  Thin onion slices
      3 tb Butter, divided
      1 ts Ground cumin
      8 oz Colby or Monterey Jack
           Cheese, shredded
     10    Flour tortillas
           Salsa
 
  Heat oven to 425 degrees. Cook peppers and onions in 2 tablespoons
  butter until tender-crisp. Stir in cumin. Remove vegetables from
  pan. Melt remaining 1 tablespoon butter in skillet. Set aside.
  
  Sprinkle 1/4 cup cheese on each tortilla; top each with pepper
  mixture. Fold tortillas in half, place on cookie sheet. Brush
  lightly with reserved melted butter.
  
  Bake 5 to 7 minutes or until cheese is melted. Cut each tortilla
  in thirds to form triangles. Serve warm with salsa.
  
  From: COOKS.COM
  
  From: Patricia Plummer
 
MMMMM


YK Jim


... After a few beers poutine beckons to you, seduces you.

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