Text 20333, 109 rader
Skriven 2009-02-02 06:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: 2 dollar bills
==========================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 JW> deuce = devil

 DS> More likely the same reason dollar and half-dollar coins never
 DS> really caught on here:  There aren't enough slots in the
 DS> standard cash drawer.

There used to be slots for 50c pieces. And one about half the size of a bill
slot (which is still present in *some* cash drawers) directly above (toward the
back) the half-dollar (now quarter) bin. This slot is generally used to store
rubber bands, paper clips and other detrius.

If I ever run a business again (doubtful) that deals in cash register type
sales I will ignore pennies (rounding up or down to the nearest nickle) and use
the current drawer style to accomodate half dollars on the left end. And
Sacajawea dollars above them. Which will free up the dollar bill slot for two
dollar bills. 

This is not original with me. A guy I know has been doing this for some time in
his smallish retail business - with some success. Both from getting metal
dollars and two dollar bills into circulation and from word of mouth
advertising as an "eccentric".

The chief reason that 50c and $1 coins are not in popular use in the US is that
vending machine makers have not made their mechanisms to accomodate them. Trust
me - when the coin operated machines begin to accept $1 coins the popularity of
the Sacajawea Dollar will skyrocket. I am amzed that the gummint/mint has not
co-opted Bally or someone like them to use the dollar coins in their
mechanisms. Got to be cheaper than the bill recognition gadgets used to accept
paper dollars.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lasagna Rolls
 Categories: TvFood, Pasta, Cheese, Pork, Sauces
      Yield: 6 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 tb Unsalted butter
      4 ts All-purpose flour
  1 1/4 c  Whole milk
    1/4 ts Salt
    1/8 ts Ground black pepper
        pn Ground nutmeg

MMMMM--------------------------LASAGNA-------------------------------
     15 oz Container whole milk ricotta
           Cheese
     10 oz Package frozen chopped
           - spinach; squeezed dry
      1 c  + 2 tb grated Parmesan
      3 oz Thin sliced prosciutto;
           - chopped
      1 lg Egg; beaten to blend
    3/4 ts Salt; + more for salting
           - water
    1/2 ts Fresh ground black pepper
      2 tb Olive oil
     12    Uncooked lasagna noodles
      2 c  Marinara sauce
      1 c  Shredded mozzarella
 
  Recipe courtesy Giada De Laurentiis
  
  To make the sauce: Melt the butter in a heavy medium saucepan
  over medium-low heat. Add the flour and whisk for 3 minutes.
  Whisk in the milk. Increase the heat to medium-high. Whisk
  the sauce until it comes to a simmer and is thick and smooth,
  about 3 minutes. Whisk the salt, pepper, and nutmeg into the
  bechamel sauce.
  
  Preheat the oven to 450 degrees F.
  
  Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg,
  salt, and pepper in a medium bowl to blend.
  
  Add a tablespoon or 2 of oil to a large pot of boiling salted
  water. Boil the noodles until just tender but still firm to
  bite. Drain. Arrange the noodles in a single layer on baking
  sheet to prevent them from sticking.
  
  Butter a 13-by-9-by-2-inch glass baking dish. Pour bechamel
  sauce over the bottom of the prepared dish. Lay out 4 lasagna
  noodles on a work surface, then spread about 3 tablespoons
  of ricotta mixture evenly over each noodle. Starting at 1
  end, roll each noodle like a jelly roll. Lay the lasagna
  rolls seam side down, without touching, atop the bechamel
  sauce in the dish. Repeat with the remaining noodles and
  ricotta mixture. Spoon 1 cup of marinara sauce over the
  lasagna rolls. Sprinkle the mozzarella and remaining 2 tb
  of Parmesan over the lasagna rolls. Cover tightly with foil.
  Bake until heated through and the sauce bubbles, about 20
  minutes. Uncover and bake until the cheese on top becomes
  golden, about 15 minutes longer. Let stand for 10 minutes.
  Meanwhile, heat the remaining marinara sauce in a heavy sm
  saucepan over medium heat until hot, and serve alongside.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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