Text 21761, 137 rader
Skriven 2007-10-14 14:07:58 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: AFFIRMATIVE ACTIONS 71014
=================================
 -=> Quoting Jim Weller to Michael Loo <=-

 JW> We have people relocating here from Australia
 
 ML> Perhaps we could get Kevin to emigrate to YK and get off
 ML> the welfare rolls in South Australia. He could become a
 ML> bartender....

 JW> That could be fatal!

To Kevin, or the economics of the bar?  The effect on the Australian
wine consumption could be accommodated, as the previous glut of wine
has been drunk, and as the drought has resulted in reduction or
cessation of irrigation, the quantity produced this year and in the
foreseeable future will be down by over 30%.  The quality should be
better though, so prices may rise.
 
 ML> What's the pay scale for unskilled labor up there?

 JW> Nothing pays less than $10 per hour. Subway starts at $11 and gives
 JW> $1 raises every 600 hours worked until you hit $15 plus a $1000
 JW> retention bonus every year paid at Christmas. At the office, we pay
 JW> homeless street people $20 to shovel the snow off our sidewalk. My
 JW> cleaning lady charges $25 per hour, a handyman $45, a journey trades
 JW> person $65-$85.

And itinerant violinists?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Glossary of Edible Flowers
 Categories: Information, Misc
      Yield: 1 Servings
 
           None
 
  Anise hyssop: Lilac-coloured blossoms. Strong anise-licorice taste.
  Sweet and tasty. Flavor similar to root beer. Great in salads, sweet
  pastries, butter cookies and as a garnish. Leaves can be used to make
  tea.
  
  Bachelor's buttons:  blue blossoms with fuzzy silver-gray leaves.
  Bland taste.
  
  Bergamot Red, pink, white and violet flowers. Perfumy, tea-like
  taste. Goes nicely with peach desserts.
  
  Borage: Large blue flowers. Cucumber-like flavor. Great in salads,
  dips, fruit compotes and candied for desserts. also known as anchusa.
  
  Calendula: Yellow or gold flowers. Slightly green, tangy, peppery
  taste.. Nice with corn muffins.
  
  Carnations: Pink, yellow, white or red flowers. Bland and sometimes
  bitter flavor.
  
  Chives: Lavender flowers. Mild onion flavor
  
  Chrysanthemums: White, yellow, orange, red, pink and purple flowers.
  Each color has a different flavor, some strong and bitter.
  
  Daisies: White with yellow centres. Mild flavor.
  
  Dandelions: Yellow. Bitter flavor.
  
  Day lilies:  Many shades of orange and yellow. Slightly sweet,
  nut-like flavor. A cross between asparagus and zucchini. Interesting
  with pasta and mushrooms.
  
  Dianthus:  Red, pink or white flowers. Little flavor. Pink variety
  spicy, like cloves.
  
  Geraniums (scented):  Pink, red, white or purple flowers. Flavored
  leaves (rose, lemon, mint, apple and nutmeg). May be slightly sour or
  bitter. A nice addition to cake batter.
  
  Herb flowers: Most popular are chives, rosemary, thyme, oregano,
  marjoram, basil, onion, garlic, cilantro and sage. Recommended for
  salads, atop vegetables, and as a pizza topping.
  
  Johnny jump-ups:  violet, mauve, yellow and white flowers. Light
  winter-green flavor. Great in salads and as garnish for pastry and
  desserts.
  
  Lavender:  purplish flowers. Lemon flavor. Excellent in cream for
  desserts.
  
  Lilacs:  white, violet, blue, pink, white, yellow and magenta flowers.
  Light floral flavor. Can be slightly bitter.
  
  Lovage:  yellow and white flowers. Mild celery flavor.
  
  Marigolds:  yellow, orange and gold flowers. Mild peppery taste. Some
  varieties less intense and bitter. Others citrusy and milder. Goes
  well with mushroom salad.
  
  Mustards:  bright yellow flowers. Hot, pungent mustard flavor. Great
  in salads.
  
  Nasturtiums:  rainbow of colors. Piquant, like watercress. Great in
  salads, salsas, compound butters, vinaigrettes, grilled dishes and
  stuffed with guacamole.
  
  Pansies:  blue, orange and purple flowers. Mild flavor. great as a
  garnish, in salads and for candying.
  
  Rocket:  white with red and pink veins. Less piquant. Smoky, nutty
  flavor. Superb in spring salads.
  
  Rose petals:  white, yellow, orange, pink and red flowers. Sweet to
  bitter. Red flowers have a mineral flavor. Lighter coloured varieties
  are more delicate in taste. Great in jams, sugars, vinegars, syrups,
  jellies and teas.
  
  Safflower:  orange flowers. Slightly bitter in taste. Good in salads,
  cooked in rice or added to pasta as a garnish.
  
  Squash:  orange and yellow flowers. Vegetable flavor with the mild
  taste of raw squash. Great for stuffing, frying or sauteing when
  whole. cut into julienne for pancakes, omelets, soups and salad.
  
  Tulips:  wide variety of colors. Little flavor, slightly sweet or
  bitter.
  
  Violets:  purple flowers. Mild taste (except viola odorata, which is
  sweet). Excellent for candying and as garnishes for desserts and tea
  sandwiches. Good in salads.
  
  Source: The National Culinary Review, June'94
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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