Text 2115, 121 rader
Skriven 2008-02-09 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PAGKAIN  80209
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> They already knew me well and treated me as a regular; I'm the crazy
 JW> white guy that wants chile sauce with everything I order

 GJ> Do they just have the one type of chili sauce or do you get a
 GJ> choice?
 
Just one. A garlicky medium, hot fairly, thick chile sauce much like
Sriracha. There is also a squeeze bottle of Hoisen sauce at every
table as well as the standard Canadian ketchup and vinegar.

 JW> kids $9.00 and the full time adults $11 [...] He now pays the
 JW> kids $11 too when they got organized. My S-GD Chloe was
 JW> instrumental in that (with some assistance from me in the
 JW> background).

 GJ> You old stirrer, you!  That would be getting up towards a
 GJ> living wage.

I wouldn't want to live in this town on just $22-28,000 a year!
Mind you with a working spouse that's $44-56,000 per household.

 JW> cashiers all make the same amount. The shift managers make $14.

 GJ> Now that the sandwich makers get more, I would expect the shift
 GJ> managers to agitate for more.

The shift manager is merely the highest paid sandwich maker with the
most experience. The franchisee has two stores and hired two general
managers; they probably make $55-$66,000 per year each.

 JW> (I only tip 10% at buffets because all the waitstaff do
 JW> is provide water and coffee and occasionally clear away plates.)

 GJ> At the buffets I have been to, in other countries, the customer loads
 GJ> his tray with his choice of food, then the cashier looks at the tray,
 GJ> enters the prices into the cash register, adds it up and you pay
 GJ> her/him the amount shown.  Is that the point where you add your tip,
 GJ> or do you leave it on your table?

At Canadian buffets you load your plate(s) yourself from the buffet
table(s). A waitress takes your beverage order and brings water,
drinks and coffee to the table. She presents the bill at the end
once the drinks are tallied and you toddle off to the cashier. So
you can leave the tip on the table in cash or at the cashier on your
Visa bill.

 GJ> Tipping a hairdresser?!!!  Amazing!  They charge the earth, anyway. 
 GJ> My hairdresser tips _me_

Well Roslind was the very best one in the city and therefore all of
the Northwest Territories before she switched careers and started
teaching. People were grateful to get an appointment with her to get
repairs done after seeing someone else who had botched things up as
she usually just booked regulars and not casual walk-ins. She had
clients from as far away as Iqaluit and Inuvik who would book with
her months in advance when they were in town on business. If their
meeting and airline schedules were tight she would open the shop for
them evenings or Sundays. Those people always paid the going rate,
which was already the earth and the sky, plus tip plus a take away
meal plus dinner wine on such occasions. Some of her more famous
clients were the premier, his wife, our federal member of parliament
and Mrs. Jean Cretin, the previous Prime Minister's wife. Mrs.
Cretin always had her hair set for formal dinners by Roslind when
they were on northern trips, which was fairly often as Cretin was
the Minister of Indian and Northern Affairs under Trudeau long
before he became the Prime Minister. The president of N.W.T. Air
always had Roslind cut his hair when he was in town and even
proposed that he send a plane to her so she could do the same in
Phoenix, Arizona when he was on winter vacation.

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

     Title: Bill Wissian's Bannock
Categories: Canadian, Native, Bread
  Servings: 12

      3 TB baking powder
      6 c  flour good stuff like robin
           hood
      2 c  lard (1 1/2 inches in a cast
           iron pan)
      1 TB salt
      2 TB good honey and
      2 TB duck, goose or bacon fat
  3 1/2 c  water warm

Here's is one way We make our Bannock.

As for currants or raisins, We here feel they are good in biscuits
not Bannock.

You'll also need a medium sized mixing bowl. In the bowl, mix the
flour and baking powder together by hand. Then add the salt and
the duck, or goose fat. Or bacon grease. Once this is done, add
the water and work the ingredients into a dough. The less you
handle the dough, the better the proof. Next, you have two
options: the camp fire or the stove. To cook over a camp fire
adds a beautiful smoke flavor to your bannock fry both sides
until golden brown. Keeping and working with your hot lard is the
trick, 350 no more then 375 degrees. So watch your heat and
you'll have great Bannock. Your looking for golden brown.
                    
  From: Bill Wissian To: Native-Cooking-List
 
MMMMM-------------------------------------------------






Cheers

YK Jim


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