Text 36044, 133 rader
Skriven 2010-03-21 06:23:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Prices of Grub
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> What y'all pay there at the extreme far end of the supply chain is, of
 DD> course, going to be higher than prices in, say, Thunder Bay or Sudbury
 DD> in Ontario.

 JW> Absolutely. When I try to compare Canadian to American prices in
 JW> general I tend to use Edmonton as my comparable, not here.

 DD> breadbasket of the nation -
 DD> larger pork processors

 JW> Yep. You have it good in many respects.

Smiles smugly ... 
 
 DD> Boston and New York (not NYC, however) in fairly recent memory and
 DD> marvelled that some people actually manage to survive on minimum wage
 DD> jobs.

 JW> I wonder if anyone in Boston or NYC actually gets just the minimum
 JW> wage. In the NWT the legal minimum wage is $8.50 but I don't know of
 JW> a single job in YK that pays less than $11 to $15 per hour. Subway
 JW> starts off kids at $11 and gives then a $1 raise for every 600 hours
 JW> of experience up to $15, Molly Maid has two person crews and pays
 JW> $14 for the inexperienced helper and $15 for the senior cleaner who
 JW> must have a driver's licence; the hospital's housekeeping dept.
 JW> starts at $12.50 with all the benefits of being a government
 JW> employee: dental, pension etc. Even at $15 it is hard to recruit and
 JW> retain staff.

It's not just the groceries - rents, property prices, taxes, etc. are all at
much elevated levels from what I see here in the Great American Outback. Wages
are of course the least the employer can get away with. I do know that in the
Midwest part of the US that the entry level fats food jobs in college towns
(where many students live on McD's and Burger Whop) pay min wage plus and then
plus again. Even in this downed economy. They also hire a lot of part-time
seniors eking out a pension.

As in your area, hospital staff positions are "plums" given the bennies
involved. Especially the health care/insurance.
 
 DD> Oh, and as an aside - the major component in hooch prices is the $$$
 DD> added by the tax man. I have no idea what the Canadian Sin Tax on demon
 DD> rum is in your area.

 JW> Canadian + NWT taxes, which are the highest of any province in
 JW> Canada, together push up the price of a fifth/26er/750 ml bottle
 JW> to $32. But that tax is a major source of funding for our free (to
 JW> the user) universal health care plan, so I don't bitch too much.

I am glad to see the the US is on the brink of passing health care reform. I am
saddened at the same time that it is going to be a pale shadow of what it could
be. And that's as far as I can go here without getting into both verboten
subjects of politics and religion. 
 
 JW> That bottle would cost $24 in Edmonton which is why I stock up there
 JW> and according to my BIL the rodeo guy, just $10 in North Dakota. (Do
 JW> you know how much whisky you can hide in a tractor trailer full of
 JW> Brahma bulls and never get caught by Customs?!?)

As long as the bulls don't do an internal stampede and mash the containers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Plum Sauce
 Categories: Oriental, Sauces, Fruits, Chilies
      Yield: 4 pints
 
      3 md Bell pepper; red
  2 1/2 lb Apricots; stoned, quartered*
  2 1/2 lb Plum, red; stoned,quartered*
  5 1/2 c  Cider vinegar
  2 1/2 c  Water
  1 1/2 c  White sugar
      2 c  Light brown sugar
    1/3 c  Light Karo
    1/2 c  Fresh ginger; peeled,chopped
      2 tb Kosher salt
    1/4 c  Mustard seeds; toasted
      1 md Onion; quartered
      2    Serranos; seeded, diced
      5 cl Garlic; minced
      1    Cinnamon stick
 
  * weight before preparation
  
  Roast the peppers to remove skin; quarter lengthwise
  and de-vein. Set aside.
  
  Combine the apricots, plums, three cups of vinegar and
  water in a large non-reactive kettle and simmer until
  soft; about 25 minutes. Remove from heat and set aside.
  
  In another non-reactive kettle, this one very large,
  combine the remaining vinegar, sugars, and Karo and
  bring to a boil, stirring. Add the fruit mixture,
  ginger, salt, mustard seeds, onion, chilies, garlic,
  cinnamon, and the skinned bell peppers. Simmer,
  covered, for five minutes then simmer uncovered for
  one hour, stirring every so often. Remove the cinnamon
  stick.
  
  With a food processor, pulse the mixture for a couple
  of seconds (this has to be done in batches; process a
  little longer if you like a less-textured sauce).
  Return to the kettle and boil gently, stirring, until
  the sauce has thickened, about 15 minutes (the sauce
  will thicken some more as it cools).
  
  Ladle into sterilized jars, either half-pint or pint.
  Process in a boiling water bath for 10 minutes (for
  half-pint jars) or 15 minutes (for pint jars). Allow
  to age in the jar for 2 to 4 weeks before using.
  
  Better than Store-Bought; Witty & Colchie
 
  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 

 

... To stay young, live honestly, eat slowly and lie about your age.
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