Text 23061, 84 rader
Skriven 2009-04-08 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cheating the customer449
================================
 ML> Yep. Next day I went to Phoenix Municipal Park, where
 ML> they charged $20 or 21 for the best seats: I got one
 ML> in the upper boxes for 18. And beers were "hors de prix"
 ML> - $7+ for anything even vaguely worth drinking.
 DS> Strangely enough, Gail and I mentioned the price of baseball tickets
 DS> tonight.  We were watching a show which mentioned the *average* price
 DS> of tickets at Yankee stadium as being $81.  The last time we went to a
 DS> baseball game at Memorial Stadium, I think we paid no more than $5. 
 DS> You can tell it has been a long time since we went!  Especially since
 DS> Memorial Stadium is no more.

At Camden Yards, the fairly impressive successor to Memorial
Stadium, the ticket price range is now $9 to 55, except for
Yankee and Red Sox games, when it is $10 to 80; this is not an
inconsiderable amount. The Yankees of course have to cover a
$210000000 annual payroll: I looked up their prices, and the
range is $14 to 375. This is per ticket, and the top prices
quoted aren't for the best seats, which are for season ticket
holders who can commit to 81 games a year for multi-seasons.
New Yankee Stadium is I believe the only park where you can get
Sassicaia, often regarded as the fanciest of all Italian wines,
for $330 a bottle (150% of retail).

=

 DS> Another fake (that may be an urban legend) is scallops which are
 DS> really out of (grouper, ray fish, take your pick) made with a cookie
 DS> cutter.  I can recall hearing that when I was a young lad, and we know
 DS> how old that makes it:-}}

I've cast doubt on this report over the years. For one thing,
anyone who has ever eaten a scallop could never mistake any
part of a finfish for one. It is a (remote) possibility that
at one time in the distant past fish bits were sold as scallops
to people who had never had a scallop but had heard of them,
in the same way that some Connecticut person is said to have
once sold carved pieces of wood as nutmegs (see cslib.org/
nicknamesCT.htm). Of course, Barnum said it well.

Cauliflower with ham and cheese
cat: vegetable
Servings: 6

1 cauliflower (1 kg)
6 sl prosciutto
20 g butter
salt
h - Sauce
50 g butter
75 cl milk
35 g grated Gruyere
1 pn nutmeg
s & p

Chou-fleur gratine au jambon de parme

Separate the cauliflower into 6 small bunches.
Rinse and dry them. Blanch in boiling water
15 min. Drain and keep warm.

Cut the prosciutto into thin strips.

Fold the ham around the cauliflower bouquets
and put them in buttered gratin dishes.

Make the sauce: melt the butter and add the
flour all at once. Mix well. Add the milk,
season, and cook, stirring constantly until
thick and smooth. Cook on low heat for 10 min;
then, off heat, mix in the cheese and nutmeg.

Pour the sauce over the cauliflower. Bake in a
preheated 240C/475F oven until the tops are
golden. Serve very hot.

Le bon accord : un costieres de nimes (Rouge,
Languedoc-Roussillon)

Source : http://www.CuisineAZ.com


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