Text 22020, 90 rader
Skriven 2009-03-16 23:58:00 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: COMPUTERIZED CHECK 90316
================================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

 -> I see.  But didn't the blood come out of the meat, so should be assumed
 -> to be part of it?   If the storekeeper was honest, s/he would set down
 -> the zero of the scales an amount equivalent to the weight of the dry
 -> tray. Then the labelled weight would be correct, including the blood.
 -> 
 HN> The "official" procedure is to weigh the meat,
 HN> print out the price sticker and THEN package 
 HN> it all up. At that point it would not matter what
 HN> the packaging weighed as the sticker would only
 HN> be for the weight of the meat (including any blood).
 HN> What the store was doing was packaging it all up
 HN> THEN weighing it...adding  the weight of the packaging
 HN> to the price...not much when looked at as an individual
 HN> sale...but when you figure each store was selling hundreds
 HN> of packages a day and there were hundreds of stores....
 HN> well you get the idea of a bit of extra profit.........
 HN> the modern equivalent of the old thumb on the scale
 HN> trick!

I see that Dirty's friend's son has revealed that at least some stores
do the logical solution as I suggested, of setting back the scale zero
point to allow for the weight of the packaging.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EMERIL'S SPICE PACK
 Categories: Emeril, Spices, Rubs, Basic
      Yield: 3 Mixtures
 
MMMMM---------------------ESSENCE OF EMERIL--------------------------
  2 1/2 tb Paprika
      2 tb Salt
      2 tb Garlic powder
      1 tb Black pepper
      1 tb Onion powder
      1 tb Cayenne pepper
      1 tb Dried oregano
      1 tb Dried thyme
           ** Yield: 2/3 cup
           - Combine all ingredients
           - thoroughly.

MMMMM----------------EMERIL'S SOUTHWEST SEASONING---------------------
      2 tb Chilli powder
      2 ts Ground cumin
      2 tb Paprika
      1 tb Dried oregano
      1 tb Ground coriander
      1 ts Cayenne pepper
      1 tb Garlic powder
      1 ts Crushed red pepper
      1 tb Salt
      1 ts Black pepper
           ** Yield: 1/2 cup
           - Combine all ingredients
           - thoroughly.

MMMMM--------------------EMERIL'S RUSTIC RUB-------------------------
      8 tb Paprika
      3 tb Cayenne
      5 tb Fresh ground black pepper
      6 tb Garlic powder
      3 tb Onion powder
      6 tb Salt
  2 1/2 tb Dried oregano
  2 1/2 tb Dried thyme
 
  Combine all the ingredients in a mixing bowl. Blend well. Can be
  stored in an airtight container in your spice cabinet for up to 3
  months.
  
  Yields: 2 cups
  
  Adapted from Louisiana Real and Rustic by Emeril Lagasse
  
  SOURCE: Essence of Emeril TV Show; Copyright 1997, TV FOOD NETWORK
  
  MM Format by Dave Drum
  
  FROM: Uncle Dirty Dave's Kitchen
 
MMMMM
 

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--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)