Text 20035, 95 rader
Skriven 2009-01-24 09:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Incompetent Staff
=============================
-=> Quoting Dave Drum to Sean Dennis <=-

 SD> incompetent.... the kids have become more and more
 SD> incompetent (read: absolutely moronic) over the years!

 DD> Try watching one try to make change if the ca$h register
 DD> doesn't tell how much change is due.   Bv)=   Most don't even
 DD> know how to count.

Shucks, just ask for half a dozen McNuggets when they come in
batches of 6, 9 or 12 and watch their eyes glaze over.

I was at the supermarket recently rather than my Co-Op (which has
well trained, mature, full time staff), drawn in by some good flyer
specials. I hit:

-1- Nobody in the meat dept and the advertized special mispriced. I
flagged down a nearby aisle stocker. He couldn't or wouldn't change
a price label or do anything else to help, like call someone, even
after I showed him the flyer. Neither would the cashier. Both were
under 16 with no supervisor in sight. Neither could even figure out
who to page who could deal with it. There is a huge sign up that
states if there is a discrepancy between the advertized price, the
shelf price or the computerized cash register price, the lowest
price will prevail. I pointed this out but they still wouldn't sell
me the meat cheaply as they didn't know who had the key to do price
overrides. And they couldn't take less money than the scanner called
for. So I didn't buy.

-2- Mislabelled vegetables in that dept. This worked to my
advantage this time. I got curly endive ($2.99) at leaf lettuce
prices ($0.99) and large portobellos at the price of small criminis.

Michael mentioned bricking a chicken which made me drool:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Under a Brick
 Categories: Italian, Chicken, Chilies, Grill
      Yield: 4 Servings
 
      1    Chicken or
      4    bone-in chicken breasts
    1/4 c  Extra-virgin olive oil
      1 ts Crushed red pepper flakes
      2    Lemons; washed, sliced
      6 lg Cloves garlic; smashed
           Non-stick vegetable oil
           -cooking spray
      1 ts Salt
      2    Bricks; wrapped in aluminum
           -foil
 
  This method of pressing the meat while cooking yields very moist
  chicken and crispy skin. Although the original recipe calls for
  halving a whole chicken, we found it worked well with bone-in
  chicken breasts as well.
  
  Place whole chicken breast side down on cutting board. Split along
  1 side of backbone. Place chicken skin side up and press down with
  your hand to flatten.
  
  Place chicken in non-metal bowl or resealable plastic bag. Drizzle
  with olive oil, pepper flakes, half of the lemon slices and
  garlic. Refrigerate at least 2 hours or overnight, turning
  occasionally.
  
  Prepare grill for medium-low fire. Spray grill rack with non-stick
  vegetable oil cooking spray before placing over fire. Remove
  chicken from marinade, discarding lemon and garlic; sprinkle with
  salt. Place chicken flat on grill, skin side down, and place
  bricks on top. Cover and grill 15 minutes. Turn chicken over,
  replacing bricks, and grill until juices run clear, about 15
  minutes.
  
  Remove chicken from grill and let stand 10 minutes before serving.
  Place remaining slices of lemon on grill for 2 to 4 minutes per
  side, until lightly browned. Garnish chicken with lemon slices
  before serving.
  
  From: "Italian Grilling," by Jean Galton
  Source: Chicago Tribune
  Posted to TNT - Prodigy's Recipe Exchange Newsletter
  By: Rrairie
 
MMMMM

Cheers

YK Jim


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