Text 6500, 99 rader
Skriven 2006-10-14 01:14:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: DIFFERENTLY 403
===========================
 -=> On 10-13-06  09:13,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about DIFFERENTLY 403 <=-


 DSac> 2. Their influence has also led to the elimination of interest
 DSac> rate caps (once upon a time known as "usery laws.")  How
 DSac> is someone ever going to get ahead of their debts if they
 DSac> have to pay 29.98% interest on a loan?  How can it even be
 DSac> LEGAL for a company charge that kind of interest??

  I agree.

 DSac> 4. Capitol One changes the rules in mid-game and makes it
 DSac> deliberately difficult to get in touch with a customer
 DSac> service rep.  They can keep your account stalled and
 DSac> unusable for months while racking up service charges,
 DSac> penalties, and other fees which can increase your debt
 DSac> by huge amounts.

  You mean things like "you were one day late, +$29, kaching".

 DSac> I don't ask for purity.  I only want a level playing field.

  We have a Mastercard issued by the credit union where I used to work.
  It gives me a 1% rebate on all purchases, relatively low interest
  rates for a credit card (currently 10.9%) and a customer service group
  second to none.  We used to have another card issued by Citibank on
  behalf of AT&T which gave a 5% rebate on groceries and gasoline, but
  after a year or so, they decided to drop it because it cost too much
  because of folks like us that never carried any balance forward.

  I just saw a sign on the Shell gas pump touting their mastercard.  For
  two months it will give a 15% rebate on gas and a 3% rebate on every
  thing else -- then revert to 5% and 1%, but I think I will pass on
  that deal.  The rebate is only good if you spend it on Shell gas.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish Fragrant Eggplant
 Categories: Low fat, Chinese
      Yield: 4 Servings
 
      1 lg Eggplant
      4 tb Soy sauce
      1 tb Cornstarch
      3 tb Dry sherry
      3 tb Sugar
    1/4 c  Distilled white vinegar
    1/4 c  Water
      1 ts Crushed dried red pepper
      6 sl Ginger, about the size and
           Thickness of a quarter
      4    Scallions, chopped, separate
           White and green parts
 
  (no, there is no fish but it is supposed to taste something like fish)
  
  Serves 4
  Radically adapted from Ethnic Cuisine by Elisabeth Rozin
  
  1. Cut stem end off eggplant. Dice eggplant into small cubes.
  Sprinkle eggplant with salt and place in a colander to drain.
  Let sit for 15 minutes. Squeeze as much liquid out as possible.
  
  2. In a small bowl, combine soy sauce, sugar, vinegar and water.
  
  3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
  peppers and stir. Add ginger, white part of scallion. Stir
  fry briefly until ginger becomes fragrant. Add the squeezed
  eggplant and saute approximately 8-10 minutes, stirring
  occasionally, until eggplant is thoroughly cooked. You shouldn't
  have any trouble with sticking because the eggplant still
  has a bit of moisture in it but if it does, add a little bit
  of water or sherry.
  
  4. Add soy sauce mixture and cook over high heat until most of
  the liquid is  evaporated and eggplant is thoroughly
  coated with reduced sauce - about 5 minutes.
  
  5. Combine 2 tbl sherry with cornstarch.
  
  6. Add chopped green part of scallions and sherry mixed with
  cornstarch. Stir and cook until thick. Serve hot over plain rice.
  Date:    Thu, 28 Apr 94 16:36:59 MDT
  From:    "Sharon Badian, AT&T - GBCS Labs, Denver"
  <seb1@bighorn.dr.att.com>
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:26:15, 14 Oct 2006
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