Text 32233, 85 rader
Skriven 2009-12-14 05:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: counting 520
====================
 DD> Not according to the bean counters - as they amortize the physical
 DD> plant over as short a span as they think won't get them beat up by the
 DD> Eternal Revenue Service.
 ML> The span shouldn't make much difference.
 DD> In a perfect world you'd be right.

But the physical plant would be charged to the burgers already
being made anyway, is my point.
 
 ML> I don't pay much attention, but I'm pretty sure that it was a
 ML> double cheeseburger for $1 (or 0.99), no ifs, ands, or buts.
 DD> Well, as I told Dave the Other, they have taken the double
 DD> cheeseburger out of the Dollar Menu and replaced it with a "McDouble"
 DD> which is the same sammich less one of the two pieces of yellow
 DD> cheezoid.  

I wonder if I could get a discount for having the other slice
go missing. Actually, I know the answer to that.

 ML> The question I have is what's the advantage of 99 mg K pills?
 DD> Convenience. Doctor recommended and all the additional K I need to
 DD> prevent cramping. Plus the toots down the health-food store is majorly
 DD> cute.  

The toots is the only advantage. Today I licked the space between
left thumb and forefinger and sprinkled about 300 mg of K on and
lapped it right up. Time expense, seconds. Yuck experience, a
second or two. Cost, cheaper than pills.

 DD> of that. I have done Morton's Nu-Salt which is pure crystallised
 DD> potassium chloride KCl. And if you over "salt" with that things get
 DD> bitter in a hurry ... even at less than 1/4 ts. At least for me. 

So don't overseason! That's an easy one.

 DD> I wound up mixing my Nu-Salt with regular NaCl to make an unofficial
 DD> Lite Salt. 

I use my KCl (brand name is No Salt) and add a dash of NaCl
on top. I find that 3 or 4 to 1 is acceptable.

HUDSON VALLEY SUCCOTASH
cats: vegetables, celebrity
serves: 6

6 ears corn, shucked
2 c fresh shelled cranberry beans (1 1/2 lb in the pod)
3 md tomatoes
2 Tb extra virgin olive oil
1 Tb chopped basil
Salt and freshly ground pepper to taste
2 c chopped red onion
3/4 c chopped scallions
4 Tb butter

Bring large pot of water to a boil. Add corn, and cook 3 min.
Drain corn, reserving 1/4 c cooking liquid. Let corn cool,
and then cut ears in half crosswise. Cut kernels off by standing
a half ear up on a cutting board on its flat (cut) end and scraping
off kernels with a knife. Reserve corn kernels and cooking liquid.

Boil beans in water to cover for 12-15 min, or until tender. Drain
beans, reserving 1 c cooking liquid.

Cut tomatoes in half crosswise, and remove seeds. Cut tomatoes
into 1/2" dice. Toss them in bowl with olive oil, basil, and salt
and pepper. Put red onions and scallions in separate serving bowls.

When ready to serve, place beans, their reserved cooking liquid,
and half the butter in a small saucepan. Cook over medium heat
until butter melts. Season to taste with salt and pepper.
Transfer to a serving bowl.

Place corn, its reserved cooking liquid and remaining butter in a
small saucepan. Cook over medium heat until butter melts. Season
to taste with salt and pepper. Transfer to a serving bowl.

Serve bowls of vegetables while beans and corn are still warm. Let
people mix ingredients on their plates as they wish.

:Waldy Malouf, NY Times 090899

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