Text 21663, 102 rader
Skriven 2009-03-08 13:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Cheating on the laws
================================
-=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> If I hadn't read that the police allow a 5 kph margin, I would be
 GJ> slightly nervous when speeding slightly.

 DD> According to a retired Illinois State cop who works with me at Auto
 DD> Zone, the rule of thumb on people exceeding the posted speed limits
 DD> (fudging) is "Nine (mph over) you're fine. Ten - you're mine"
 
In Canada the margin is 15 kg (about the same), unless a particular
cop has it in for you.

When I was a bank manager in the grandiosely named Grand Centre,
Alberta my admin officer was pulled over for going 5 over in a
school zone (during summer vacation, on a weekend, at night). The
jerk took over 15 minutes to check out his ID before writing the
ticket and had attitude. (I was a passenger in the car.)

The following Monday he was at the branch, in uniform, trying to
cash a pay cheque without an account and without "adequate" ID. The
admin guy had the teller direct him to the side counter where he
refused to cash it. The jerk then stormed into my office to
complain; I backed up my guy stating that anybody could get a
uniform like that at any Halloween costume store and that I needed
an Alberta driver's licence and a second piece. (He had just
transferred in from somewhere else.) So he went away mad and
penniless. It was a small town and we knew all the cops and all the
MPs from nearby CFB Cold Lake personally; most were customers and/or
friends. So there were no repercussions. It turned out that he
thoroughly disliked by his fellow cops and ultimately bounced from
the force for roughing up a Native from the Cold Lake Reserve for no
reason. (He was a racist as well as a jerk.)

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

     Title: Warm Prosciutto, Fig, And Blue Cheese Salad
Categories: Salads, Ham, Cheese, Fruit
  Servings: 2

      6    thin slices prosciutto,
           roughly chopped
      2    figs
      2 oz (two large handfuls) mesclun
           salad mix
  1 1/2 oz blue cheese
    1/4 c  plus 2 tb olive oil
      2 TB sherry or other vinegar
           Freshly cracked black
           pepper

Prosciutto, figs, and blue cheese - after eating them together, I'm
almost ready to declare them a platonic pairing. Salty and meaty
prosciutto sets the savory tone, then gets balanced by sweet
complexity of figs, while blue cheese snaps the palate to attention
with its creamy, sharp funkiness. The combination is common as figs
stuffed with blue cheese, wrapped in prosciutto, then grilled, which
is an incredible explosion of flavor. Nice for fancy hors d'oeuvres,
but too rich to make a meal. Nestling the elements separately in a
well-dressed oil and vinegar salad, though, makes for an elegant
dinner literally five minutes away.

The idea came from Mark Bittman.

1. Cut off the top and bottom of the figs, then quarter them
lengthwise. Cut into medium chunks. In a large serving bowl, add the
vinegar. Dribble in a little olive oil, whisking constantly and
vigorously to create an emulsion. Continue adding the vinegar in a
slow stream, whisking constantly until all but the remaining two
tablespoons are added.

2. Heat the remaining olive oil in a non-stick skillet over medium
heat. Add the prosciutto and crisp in the oil, stirring often, about
1 minute. Add the figs and toss well, then continue cooking for an
additional minute.

3. Judge how much dressing is in the bowl compared to how much salad
you have, pouring some away if necessary since it can always be
added back in. Add the salad to the serving bowl and toss well. Add
the contents of the skillet and toss again. Serve immediately with
the blue cheese crumbled on top and freshly ground black pepper.

Adapted from The New York Times

Posted by Blake Royer


  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Life happens too fast for you ever to think about it.

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