Text 23795, 104 rader
Skriven 2009-05-04 09:44:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: FUNNY LAWS  90404
=========================
 -=> Quoting Dave Drum to Janis Kracht <=-

 -=> Janis Kracht wrote to Nancy Backus <=-
 
 JK> LOL :)  That's the truth :)  Boy, they can have some really funny laws
 JK> in NYS at least about carding people when they buy beer - cracks me up
 JK> when we both have to show "proof" to buy a 6-pack.. at our age! but do
 JK> they care about the hazards of cell phone use in aisles??? Not at all
 JK> Lol

 DD> Izzat a "law" or a company doing a CYA manoeuvre? I had a part timer
 DD> as a clerk
 DD> in a gaz-o-lina and convenience store where the company policy was to
 DD> card everyone regardless of gray hair or decrepitude. Thus no judgement
 DD> calls on whether to ID or not and no chance of getting nailed by a law
 DD> enforcement sting
 DD> operation.

A couple of years ago, when buying some booze in MLoo's favourite shop
in Baltimore or thereabouts, *I* was asked for proof of age!  As I
didn't have my passport with me, but only my Australian driver's
licence, I produced that.  Ignoring my grey beard and hair, the girl
had to ask her supervisor whether that foreign licence was acceptable
proof that I was over 21.  Fortunately the supervisor passed me.

Several years earlier, when entering a floating casino at Baton Rouge
with my then 30 year old niece, she was delighted to be asked for
proof of age.   She kept smiling for the next hour.

 DD> The cell phone thing is merely annoying for the most part. Your state
 DD> is one of
 DD> the few I know of which has banned cell phone usage whilst driving -
 DD> although I
 DD> don't know how well (and at which obvious levels of wealth) it is
 DD> enforced. Would that my state would do the same.

Driving while talking on the phone is illegal here, and prosecutions
are frequent.  (Unless, of course, it is a cop who is doing it!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PIT D'INDIOT AMB SALSA D'AMETLLES
 Categories: Mains, Poultry, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
      5    Garlic cloves
           Olive oil
      1 tb Lard
    750 g  Turkey breasts; sliced
      1    Onions; coarsely chopped
      2    Tomatoes; seed/grated
           ;or peeled/seeded/chop
     60 g  Soprassada; OR
     60 g  ;chorizo sausage, skin off
    180 ml Stock- chicken; >250ml, OR
    180 ml ; turkey stock
     12    Almonds; blanch/roast
 
  Turkey - indiot or gall dindi ["Indian rooster"] in Catalan - has been
  known in the pai'sos catalans at least since the early seventeenth
  century, and has long been a popular Christmas treat. In fact, it is
  as much a part of the traditional Christmas dinner in Catalonia today
  as it is in Britain. Here is another use for turkey, though -
  inspired by, though different from, a dish described by Coloma
  Abrinas Vidal in her charming book Cocina selecta mallorquina.
  
  Roast the garlic in a preheated 180øC/350øF/gas 4 oven for about 30
  minutes. Meanwhile, lightly cover the bottom of a cassola or other
  wide cooking vessel with olive oil, add the lard and heat; then brown
  the turkey slices quickly on both sides. Remove the turkey and set
  aside on a large plate [to catch the juices].
  
  In the same cassola with the same fat, make a SOFREGIT of the onion
  and tomatoes, plus the roasted garlic, squeezed from its skin and
  finely minced.
  
  When the sofregit is well-cooked, add the sausage and stir into the
  mixture until dissolved and heated through.
  
  Puree the contents of the cassola in food processor, blender or food
  mill, then return to the pan and stir in 60 mL/12 fl oz of the stock
  plus any juices that have seeped from the turkey.
  
  Pulverize almonds in a food mill, or crush them fine with a pestle and
  mortar; then add them to the liquid. Stir well and bring the liquid
  to a boil, adding more stock as necessary. Reduce the heat, return
  the turkey. slices to the pan and simmer until the turkey is just
  reheated.
  
  Note: A typical Majorcan accompaniment to a dish of this sort would be
  fried potatoes. And, again, be careful of the cassola when pouring
  liquid from it, as it will be very hot.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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