Text 19941, 51 rader
Skriven 2009-01-21 19:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: dinner 100
==================
 JW> Nice story here. ...
 JW> A genuinely nice man who became quite wealthy without ever screwing
 JW> over anyone.

Very nice story indeed.

 JW> Ray worked there in the 80's. Kids got $6 to start and raises to $8
 JW> as soon as they were proficient, while full time adults started at
 JW> $10 back then. Ray thought he worked better and harder than several
 JW> of the adults and asked for a raise from his supervisor which was
 JW> turned down. A week later he asked Newton Wong for the raise. Newton
 JW> said you're my best kid but if I pay you $10 I have to pay everyone
 JW> $10. Ray said he wouldn't tell if Newton didn't. He got his raise.

Looks like Ray has some business savvy himself.

 JW> Title: Pork Cheeks with a Spiced Ratatouille

Looks pretty good, but the ratatouille appears to be
kind of supernumerary, especially the courgettes part.
And why yogurt?

Question. What's the relative size of pork cheeks to
beef cheeks?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Cheeks
 Categories: Fish, Main dish, Native
      Yield: 1 Batch

           Fish cheeks from pickerel
           -or lake trout
      1    Egg, beaten
           Salt and pepper to taste
      6    Crackers, crumbled (or 8)

  The cheeks of pickerel and lake trout are large enough to use.  They
  are boneless, skinless and considered a delicacy.  Wash well.  Add
  salt and pepper to egg.  Dip cheek into the egg and then roll in the
  crumbs. Fry over medium heat in bacon fat or oil.

  Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books.
  Edison, NJ.

  MM Format by John Hartman Indianapolis, IN

MMMMM
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