Text 20401, 124 rader
Skriven 2009-02-03 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Silver
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> The Viets and Thais will always have gold and silver...
 HN> Unless you know them however you'd never
 HN> know about it. We have several Viet Jewelers...
 HN> armed security personnel that you can
 HN> not see.

Another tale from the past, from my banking days. During the boat
people era, three Vietnamese guys came into the branch and asked to
see the manager to open an account. The customer service clerk went
to the manager who brushed them off. She tried to open an account
for them but they wanted to deal with a guy in a private office. She
goes back to the manager who said take them them to Weller (I was a
junior personal loan officer at the time and didn't work the deposit
side of things but I had an office and not just a cubicle). She
brought them to me and told them I was the account manager. The
first guy was ancient, spoke no English, had a wispy moustache and
looked a little bit like Ho Chi Minh. The second guy looked just
like Odd Job, the Korean in Goldfinger; he was muscle bound and his
clothes fitted badly. He didn't say anything through the whole
process. The third guy looked and acted normal and did all the
talking. He explained that his uncle and cousin had just arrived in
Canada and wanted to open an account, make a deposit and order
cheques. He also asked if we in fact were a bank that bought and
sold bullion. I assured him we did. Then Odd Job opened up his
leather coat to reveal numerous pockets holding 8 one kilo gold bars
which he placed on my desk without a word. They were irregular and
had no assay marks. They were home smelted! I excused myself, went
to another office and called our head security guy at regional
office, an ex-cop who is an expert in fraud and forgery, for
direction. He told me to treat them with respect but be very careful
checking IDs thoroughly for all of them including passports. And not
to let them withdraw more than 5% until everything was checked out.
There would be a delay anyway as the bullion would have to shipped
to a re-refiner, melted down and re-cast before the value could be
ascertained as those kind of bars usually contained a fair amount of
silver in them. And he wanted all the ID info as soon as they were
gone. So I photostated all their ID, opened up an account, credited
it with 5% of the nominal value, and told them the balance would be
deposited within 14 days or less. I don't know what lengths the
security guy went to vet them but he got back to me about a week
later telling me everything was fine. So everything turned out to be
uneventful, despite feeling very spooky at the time. That was the
first and last account I opened in 10 years with the bank.

More deep fried stuff:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Fritters
 Categories: Vegetables, Eggs
      Yield: 6 Servings
 
           Peanut oil; for Deep frying
      4 c  Carrots; peeled & grated
    1/4 c  Cilantro; minced
      1 ts Fresh ginger; grated
      2 ts Cumin seed; toasted, crushed
      1 tb White mustard seeds
      4 tb All purpose flour
      2 ts Baking powder
      1 ts ea Salt & pepper
      4    Eggs; lightly beaten
      1 bn Cilantro; broken into sprigs
           HONEY-GINGER MUSTARD:
      2 tb Coleman's hot dry mustard
      1 tb Ice water
    3/4 c  Dijon mustard
    1/4 c  Honey
    1/4 c  Candied ginger
      1 ts Fresh ginger; grated
      2    Cloves garlic; minced
    1/2 ts Black pepper, fresh
      2 tb Cilantro; minced
 
  In a deep frying pan, heat about 2 inches of peanut oil to 350
  degrees. While the oil is heating, quickly mix the fritter batter.
  In a large mixing bowl, toss together the carrots, minced
  cilantro, and ginger.  In a small bowl, combine the cumin, mustard
  seeds, flour, baking powder, salt, and pepper. Add the mixture to
  the carrots, and toss together lightly.  Pour the beaten eggs over
  the carrot mixture and toss quickly with a fork.
  
  Make the fritters: Use a small (1 ounce) ice cream scoop or a soup
  spoon to shape the fritters, and drop them, one by one, into the
  hot oil, being careful not to crowd them.  Turn the fritters after
  1 minute, and fry until they are golden brown, about 1 minute
  more.  Using a slotted spoon, transfer the fritters to absorbent
  paper to drain.  Allowing the oil to return to 350 degrees after
  each addition, continue until all the batter has been used.
  
  Spread the cilantro sprigs on a serving platter, place the
  fritters on top, and serve immediately, with the honey ginger
  mustard sauce on the side.
  
  For the Honey - Ginger Sauce: Mix the dry mustard with the ice
  water in a small bowl to form a smooth paste. Let the paste sit
  for 20 minutes.  Add the Dijon mustard, honey, candied and fresh
  ginger, garlic, pepper, and cilantro, and stir until the mixture
  is smooth.  Let the mustard rest for at least 30 minutes before
  using.  Store, covered, in a glass jar in the refrigerator.
  
  The author states that she's never found a better carrot recipe.
  She suggests serving them as an appetizer or as a side dish to
  roasted chicken or even as a main course.
  
  Recipe By: California Home Cooking, Michele Jordan
  
  From: Brenda Adams
 
MMMMM


Cheers

YK Jim


... Officer, I can't reach my license unless you hold my beer.

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