Text 21848, 124 rader
Skriven 2009-03-12 21:47:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Plastic vs Paper
========================
-=> Glen Jamieson wrote to Hap Newsom <=-

 GJ> In May, supermarket plastic bags will be phased out here, so everyone
 GJ> will be expected to use their own bags or buy re-usable fabric store
 GJ> bags. People are getting used to them already.  I have been using my
 GJ> own bag for years, and either the checkout girl or I pack the goods
 GJ> into it.  No problems.

Whatever happened to paper sacks??? They recycle much more easily than plastic.
I do have (and use) my own set of cloth totes ... but, sometimes when I am
making a shopping stop that I have not planned on the totes are at home. On
those occasions I get paper bags whilst paying with plastic.

Mayhap your stupormarkups should look into the ultimate recycled paper for
their grocery bags ... Roo-Poo (or Wombat-Poo) Paper.

http://news.bbc.co.uk/2/hi/asia-pacific/4266857.stm

 -> HN> I don't use ATM's either, I need

 HN> Because that's the way I want to do
 HN> it. I don't like ATM's don't like the additional
 HN> charges, don't like pin numbers and don't like
 HN> standing out in the open waiting for money
 HN> to fall out of a machine. Here in Washington
 HN> more muggings are happening at ATM's than
 HN> almost any other location.

 GJ> I use ATMs a lot, particularly when travelling, to get money in the
 GJ> currency of the country.  I can still remember my pin number (g).
 GJ> There is a cost, but I am prepared to pay that for the convenience.  So
 GJ> far I have never been mugged, but I do choose my time and place.  Some
 GJ> places in Europe have the ATMs in a locked room which can only be
 GJ> opened by inserting a credit card in a slot.  In Manila most banks have
 GJ> a security guard outside the bank, by the ATM room.

Errrrmmmmm, for both of you - go into a grocery store and buy something
inexpensive. Get casg back from the check-out. No ATM fees. Simple.

 GJ> Another way of getting money here is from the supermarket, as the girl
 GJ> asks, "Money out?" when the customer uses a credit or debit card to pay
 GJ> for goods, and then she gives out the required amount of cash with the
 GJ> receipt.  Very convenient and at no extra cost.

Oooops, should have kept reading before opening my mouth.

 HN> The nearest full service gas station is over
 HN> 200 miles away....in Oregon, where it's against
 HN> the law to pump your own gas. I'd wager that
 HN> in Washington state, you could not find 3
 HN> full service gas stations. You would have a
 HN> hard time finding free air or water at one
 HN> too. In fact I don't think I've seen a gas
 HN> station with a work bay and car hoist
 HN> in several years.  Now they're all "mini marts".
 HN> Most don't even have a bathroom.

In Illinois all such venues are statutorially required to have publicly
accessible "rest" rooms. Most are mini-marts (taking the place of the
neighbourhood grocery) because there is MUCH more profit in convenience items
than there is in petroleum products. I worked in one such and their goal was to
be making ALL of their basic operating budget from the C-store things and any
profits from fuel sales would just be an added benefit.

 GJ> Good points.  These days you are expected to clean your own windscreen
 GJ> as well as fill the tank.   BTW, we don't have to pump fuel any more,
 GJ> using that big lever on the side of the bowser, as we have these
 GJ> new-fangled electric pumps.  Much easier!   (G)

As long as your electricity supply is reliable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sautéed Chicory
 Categories: Five, Greens, Chilies
      Yield: 12 servings
 
      3 lb Chicory; outer ribs
           - discarded, remainder in
           - 2" pieces
    1/4 c  Extra-virgin olive oil
      4 lg Garlic cloves; fine chopped
    1/2 ts Hot red-pepper flakes
 
  Despite her pride in her cultural heritage, Miraglia Eriquez
  says: "I gotta be honest, some Italians are known for cooking
  vegetables to death, and I like to keep my greens green."
  So she boils chicory for only a few minutes to tame its
  bitterness, then sautés it briefly, keeping the leaves fresh
  and slightly crisp. This simple, light side dish is great
  with the hearty ragù-coated pasta.
  
  Wash chicory. Cook in an 8-quart pot of boiling salted water
  (3 tablespoons salt for 6 quarts water), uncovered, stirring
  occasionally, until tender, about 5 minutes. Drain well.
  
  Dry pot, then heat oil over medium heat until it shimmers.
  Cook garlic with red-pepper flakes, stirring, until golden,
  about 1 minute.
  
  Add chicory, stirring to coat. Increase heat to med-high
  and cook, stirring occasionally, until most of liquid has
  evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.
  
  Cooks' note:
  
  Chicory can be boiled and drained 1 day ahead, then chilled
  in a sealable bag.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet | January 2009
  
  Yield: Makes 12 (side dish) servings
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Aliens!  What will we do?"   "Look for the cafeteria?" - Animaniacs
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)