Text 5674, 78 rader
Skriven 2006-09-20 11:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Pre-War bids 272
========================
 -> I'm not saying bid below the reserve when you know what the reserve
 -> is, which I can see as being unethical. I'm saying putting in a bid
 -> with the knowledge that one might have to buy the thing.
 RH> Not unethical, just pointless.  If an auction doesn't meet the reserve
 RH> the item doesn't sell.  If you end up as high bidder on something
 RH> without a reserve, you're obligated to pay up. 

But when one knows the reserve ...

 -> So (I asked Hap this but didn't understand the answer) why
 -> not tell people what the reserve is ahead of time, the way
 -> they do in real live auctions?
 RH> Sometimes online sellers do, or will if you ask.  Most live auctions
 RH> do not disclose the reserve

Every live auction I've been a bidder in (musical instruments
only) have had public reserves. Sometimes they're even published
in the catalogue (but more frequently the numbers are estimated
ranges, which can of course be notably inflated). I've never had
the slightest interest in any other kind of auction, although I've
had people drag me to antiques ones in the past: I've not paid
attention to whether these have had reserves or not.

 RH> Pour the salt into a sieve and drain the oil out?

You could do that, but it's messy.

 RH> The drained salt would make a great crust for a beef roast, if I ever
 RH> get that far.   

It could in fact be used like salt, if it's not too dusty.

 RH> Definitely reconstitute first; these aren't pitted olives.  

The world dealt with pitful olives for a long time.

 RH> For once, a not weird recipe?  How'd that happen?

If you're going to take that attitude with me, young
lady, ...

---------- Recipe via Meal-Master (tm) v7.02

     Title: TROUT CREPES
Categories: Fish
  Servings: 20

-----------------------------------CREPES-----------------------------------
      4    Eggs                                1 c  Flour
      1 c  Water
----------------------------------FILLING----------------------------------
    1/3    Minced onion                      2/3 c  Sauterne
    1/4 ts Pepper                            1/4 c  Flour
      1    Clove garlic, minced                4 c  Cooked, skinned, deboned
  1 1/3 c  Milk                                     Trout
    1/3 c  Butter                            1/2 ts Salt

  In cooking the crepes, before filling and rolling up with the trout
  mixture, a 6-inch skillet is handy.  Makes 20 crepes.
  NOTE: To make crepes, mix the ingredients for the batter together
  thoroughly and let rest for at least 1 hour. Brush skillet with a little
  butter, heat until almost smoking, and pour enough batter to thinly cover
  bottom of pan after it is tipped to spread evenly to edges. Cook over
  medium heat, turning when bubbles appear on surface; cook other side until
  lightly browned.  Repeat, making 20 crepes in all, set aside.

  Cook and stir onion and garlic in butter until onion is tender. Remove from
  heat.  Blend in flour, salt, and pepper.  Cook over low heat, stirring,
  until mixture is bubbly.  Remove from heat. Stir in milk and wine. Heat to
  boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces.
  Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven
  for 10 minutes. Serve crepes topped with remaining filling. Source unknown.

-----

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