Text 16409, 87 rader
Skriven 2008-11-14 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: CELCIUS 81113
=========================
-=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> The way around that, which works, is to round totals to the nearest 5
 GJ> cents.  The cash register does it automagically.  In fact, Joe can make
 GJ> a small gain if he wishes.  Shelf prices are shown as, "$2.99" each, so
 GJ> if Joe buys 2 of them, the $5.98 total is rounded to $6.00 and he would
 GJ> lose 2c.  Otoh, if he buys 3 of 'em, the $8.97 is rounded to $8.95 and
 GJ> he comes out 2c to the better.  In practice, very few people bother to
 GJ> do that, over a mere 2c per total purchase.

 DS> In the US, $8.97 would get rounded UP to $9.00 - consumers would
 DS> WANT to round down, but businesses and tax collectors etc. would
 DS> universally round UP.  You can call it a "mere" 2c per total 
 DS> purchase if you want, but that's just a lawyerly red herring to
 DS> distract from the real issue, which is: Multiply that 2c by a few
 DS> million transactions, and Average Joe is out millions of dollars.

We have already done away with farthings and half pennies and we
have fractional round offs on purchases all the time. If I buy
something for $0.99 and the 5% GST is added on I owe $1.0395 but get
charged for $1.04. Who cares? Our cash registers round down as well
as up here.

 DS> It is traditional in America to stealthily secret one's olive stones
 DS> in the host's houseplants, atop tall furniture, beneath uneaten
 DS> vegetables, &c.
 
Nyuck, nyuck.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: No Fuss Baked Eggs
Categories: eggs, info
  Servings: 4

           eggs
           rolls

Eggs are one of the wonderful, edible creations that we can feast
on. Sometimes they carefully nestle golden bulbs of creamy yolks
waiting to explode. Other times, they're a wonderfully yellow folder
squeezing together our favorite meats, cheeses, and vegetables.
However, while we lovingly whip up many classic egg incarnations;
fried, poached, scrambled; we very rarely take on the baked egg.

It just doesn't make sense. Even when we're presented with crisp,
pita-wrapped options, the baked egg falls into the forgotten drawer
of gourmet meals that might come out on special occasions, but
rarely gets mentioned as a normal, eggilicious option.

Not anymore, or at least I hope. You can make a delicious baked egg,
whether you want it moist and overflowing with yolk, or firm and
Jello-jiggly, with absolutely minimal effort and cleanup. Read on...

Basically, everything you need is one roll and one egg. From there,
you can sass it up with sauteed veggies, add a little cheese, or
include some rich and tasty meat.

All you need to do is grab a roll and cut out a hole big enough for
the egg (and whatever additions) to fit into without overflowing.
Toast the bread briefly, add the egg and toppings, put it on an
oven-safe tray, and cook it at 350 for approximately 20 minutes.
Keep an eye on it after the first 10-15 and then take the dish out
once the egg looks cooked to your liking.

Viola! You have a delicious egg with minimal effort (unless you get
fancy with the toppings), and very minimal cleanup (just wipe off
pan and clean plate/knife/fork).

For the egg above, I sprinkled a big of the chive and parsley oil
from my recent potatoes, just to give a fresh, herby kick to the
dish, and then just a little bit of sharp cheese in the corners.

Posted by Monika Bartyzel

From: Slashfood
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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