Text 21760, 119 rader
Skriven 2009-03-08 23:13:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Bulk Foods 332
======================
 GJ> I remember reading that Shawism, and am flattered that you equate my
 GJ> thinking with his.

Though it's faulty.

     The dividing line between acceptable test
 GJ> sampling and theft is sometimes difficult to establish.  If you take
 GJ> "just one" truffle to taste, most store keepers would object, and in
 GJ> fact, anticipating the desires of would-be samplers I have seen them
 GJ> in a US supermarket displayed under locked glass screens.

If you have an IQ of greater than 12 or so, which I'm sure of,
the difference between a grape out of a bunch and a truffle
out of a case should be quite clear. But speaking from
experience, I will tell you that a dealer in fungal or
chocolate truffles alike is likely to offer a free sample if
the possible reward is a sale of a large number.

 ML> The question of course is what's the threshold. If it's zero,
 ML> as you imply, I suppose you don't mind being charged every time
 ML> you exceed your speed limit by a kph.
 GJ> If I hadn't read that the police allow a 5 kph margin, I would be
 GJ> slightly nervous when speeding slightly.

Slightly nervous, fearful of conviction of crime, and morally
 guilt-ridden are all quite different.

 GJ> Setting acceptable margins of excess can be difficult in many fields.
 GJ> Is a politician allowed to accept a free lunch from a lobbyist?  A
 GJ> free tour?  A million dollars?

I understand there are pretty explicit guidelines, though not
being a politician and not knowing many lobbyists (I encounter
only one at times, who is not inclined for various reasons to
buy me anything) it has never been a subject of interest to me.

 ML> Interesting that you get California grapes whereas we get
 ML> Chilean ones.
 GJ> Understandable, as Chilean would come into season at the same time as
 GJ> Australian ones, but are closer.  I have seen Californian oranges sold
 GJ> here, and Australian tangerines in US s/markets.

Chilean grapes I believe are available year-round, though as with
other subjects they've never been particularly interesting to me.

 ML> the only possible intervention would have been from
 ML> the antitheft squad upstairs.
 GJ> So there is a beady little electronic eye observing your heinous
 GJ> activities, and someone counting the number of grapes you sample?  And
 GJ> the human at the other end of the wire also controls the codes, and
 GJ> can call the store security officer if you over-step what s/he thinks
 GJ> is reasonable?

Doubt it, you loonie. I probably called attention to myself by my
ineffectual efforts to use the machinery. Whereas if a larcenous
customer just smoothly lied to the device by thought, word, and
deed, there would be no reason to doubt him from afar.

 ML> of checkout was yesterday, in anticipation of answering your
 ML> message. I had one item (a greeting card with a bar code printed
 ML> on the back), and I scanned it, and it charged me 13c more than
 ML> I had anticipated (there's tax on luxuries such as greeting cards,
 ML> but no worries, it's deductible).
 GJ> Tax deductible?  Not here.
 
For me, in this circumstance, the entire cost of the card is
deductible. In any case, the tax itself is deductible.

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      Title: LAMB KORMA
 Categories: Lamb, Chileheads, Indian, Yoghurt
      Yield; 4 servings

    2.5 lb lamb, cut into pieces
      2    garlic cloves
    1/2 oz ginger, fresh
      2 C  water, cold
      2 md  onions, finely chopped
    1/4 lb butter (undoubtably should
           - be ghii, instead)
    1/2 C  yoghurt
      2 Tb tomato paste
      1 Tb coriander powder**
      2    cloves
      2    cardamoms
      1 ts turmeric
      1 ts cumin
      1    stick cinnamon, small
           cayenne powder to taste
           -- the more the merrier
           salt to taste

  ** UDD says "I use less 'cuz I'm not a fan of soapweed. You
  need some for the flavour. Use your own judgement."

  Mince garlic and ginger into a bowl and add 2 cups cold water.

  Saute onion in half of the butter until transparent. Add yoghurt,
  tomato paste, spices, and salt.

  Saute meat in another pan in remaining butter until golden. Stir
  in the spice mixture, add some of the garlic-ginger infusion, and
  simmer, covered, until meat is tender. Add more garlic-ginger
  water from time to time as necessary. (The sauce for korma should
  be very very thick.)

  Correct seasonings and serve with cooked rice.

  (from Diipak's book in India, ~1970)
  FROM: Chile-Heads Digest & Mailing List
  Format by Dave Drum

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