Text 29889, 148 rader
Skriven 2009-10-15 09:01:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Magazine Economics
==========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Truth ... is Playboy available any more, speaking of which?

 DD> Yes, it is. I took a flyer on a subscription @ U$1/issue for 12
 DD> issues. I got rooked.

 ML> Some of those magazines make their revenue on advertising, and
 ML> $1/issue is just a lucky windfall. Sorry you got rooked, though.

Me, too. But, nearly *ALL* publications depend on advertising revenue for their
support. Notable exceptions are Consumer Reports and Cooks Illustrated. 

Having been at the bottom of the publishing food chain (small town weekly
newspapers) I understand the relationship of circulation to advertising to
publication. We always figured that the cost of a subscription should cover the
costs of getting the paper into the customer's hands - after it is printed.

Circulation figures (readership) is what the advertising people are buying. The
higher the circulation the more you can charge for your advertising space. The
more money you get from advertising the more and better features you can have
in your publication ... which makes the publication more desirable so that more
people subscribe ... which lets you charge more for advertising. All in an ever
increasing (hopefully) upward spiral.

In practicality about all a publisher can hope for is to hold what he's got or,
at least, not lose too much. Competition from the Whirled Wide Wait, Broadcast
media, etc. have weaned much adverti$ing revenue away from traditional print
venues.
 
 DD>  The literary content is on a level with TV Guide
 DD> ... and I can see all the nekkid wimmen I want to look at on my
 DD> confuser

 ML> That all may be quite true (haven't seen TV Guide lately), but
 ML> my b-i-l served on a prize committee for science journalism a
 ML> year or two ago, and the prize for best article in a mainstream
 ML> magazine went to something that had been in Playboy. The firestorm
 ML> that ensued was a presage of what the Nobel committee just got.
 ML> He yet a year or two before had received the prize for best article
 ML> in a "small magazine" - that magazine being Business Week, which has
 ML> seen its circulation plummet in the last few years.

I have received three issues of the twelve I signed up for and have found
little beyond "People" style schlock in the interviews ... I mean, who really
wants to know about some twenty-something actor's problems with alcohol and
drug abuse, etc. etc. etc. ad nauseum.

The only feature I really enjoy is Bobby London's "Dirty Duck" comix strip. 
 
 DD> Someone - I think Nanook of Alaska - sent me this in e-mail ...
 DD> Title: Canoles

 ML> Looks vaguely like calzone - never heard of canoles before.

I don't think they are crimped like calzone or empanadas ... different
construction - from reading the direction. Not to mention that using leavened
dough will give a much different texture to the outer casings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas
 Categories: Latino, Appetizers, Pastry, Beef, Chilies
      Yield: 4 servings

    1/4 lb Unsalted butter
      2 c  All purpose flour
      1 ts Baking powder
    1/2 ts Salt (or to taste)
      2 lg Egg yolks
    1/4 c  Chilled water
    1/2 lb Ground beef
    1/2 c  Chopped white onions
      2 tb Seedless raisins
      2 tb Chopped black or green
           - olives
    1/2 ts Ground Cayenne
    1/2 ts Oregano
    1/2 ts Salt
 
  1. Cut the butter into 1/4" cubes.
 
  2. Place the flour, baking powder, salt, and butter in a
  mixing bowl. Combine the ingredients with a pastry cutter
  (or with the steel blade in a food processor).
 
  3. Beat the egg yolks. Mix half of them into the flour
  mixture. Reserve the remainder for step 12.
 
  4. Incorporate the water slowly into the flour mixture
  until the dough becomes a cohesive and semi-firm mass.
 
  5. Shape the sough into two balls. Wrap them in plastic
  wrap and refrigerate them for 15 minutes.
 
  6. Preheat the oven to 375øF.
 
  7. Heat the oil in a large saute pan or skillet over
  moderate heat. Saute the meat for 3 minutes, stirring
  frequently. Transfer the meat with a slotted spoon to a
  warm bowl.
 
  8. Add the onions to the pan and saute them over low to
  moderate heat for 3 minutes, stirring frequently. (Add 1
  or 2 extra teaspoons of oil if necessary).
 
  9. Return the meat to the pan, add remaining ingredients.
  Cook the mixture for 1 minute, stirring constantly. Reserve
  it for step 11.
 
  10. Roll each ball of dough on a lightly floured board
  into a 1/8" thick sheet. Using a cookie cutter with a 4"
  to 5" diameter, cut out rounds. Collect the scraps and
  repeat until the dough is used up.
 
  11. Place one tablespoon of the meat mixture in the center
  of each dough round. Lightly moisten the exposed dough with
  cold tap water. Fold each round in half, creating a half-
  moon shape. Crimp the two edges of dough together, so that
  the stuffing cannot ooze out during the baking step.
 
  12. Brush the tops of the uncooked empanadas with the
  remaining egg yolk.
 
  13. Place the uncooked empanadas on an ungreased baking
  sheet. Bake them in the middle of the oven until the tops
  become light golden brown (roughly 20 minutes).

  Serve the empanadas fresh from the oven.
 
  Serves 4.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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