Text 37769, 69 rader
Skriven 2010-05-14 06:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: sugar 152
=================
 HN> In 2003 the Kraft company closed the Lifesavers plant in 
 HN> Holland Michigan and moved production to Montreal Quebec.

Hah, but now they have to deal with the French Canadians.

 HN> This was soley an economic move as the company saved
 HN> 10 cents a pound on sugar costs...(note: the cost of lifesavers
 HN> did not go down, but the company's profits did go UP) in
 HN> Canada as compared to the USA. 

10c a pound is killer, and the stockholders probably loved
that, and the capitalization of the company improved, and
more power was bought. What could be bad, except for the
further degradation of Michigan, though the Tigers have
been doing that for a while.

The question is should we have protective tariffs or
try to prevent globalization of industrial production -
I'd say neither or both.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
 Categories: Desserts, French can
   Servings:  1

      2 c  Blueberries;fresh -OR-
      1 pk -Blueberries, 300 g
           -individually frozen,
           -unsweetened
    3/4 c  Sugar,granulated
      1 ts Lemon rind;grated
  1 1/4 c  Flour;all purpose
  1 1/2 ts Baking powder
    1/4 ts -Salt
    1/4 c  Shortening
      1    Egg;beaten
      1 ts Vanilla
    2/3 c  Milk
           Whipped cream -OR-
           Ice cream; opt

  Pouding Renverse des Bleuets

  Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
  dessert. When I was immersed in French language studies at Jonqiere's
  Centre linguistique, Jeannine Renouf treated me to this recipe and also to
  a version that she makes with wild raspberries. It was a delectable kind of
  immersion.

    Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
  inch square baking pan.
    In a bowl, combine flour, baking powder and salt. In another bowl, cream
  shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and
  vanilla. Add dry ingredients alternately with milk, blending well after
  each addition and finishing with dry ingredients.
    Pour batter over fruit in pan and bake in a preheated 350F oven for about
  40 minutes, or until a tester inserted in centre comes out clean. Let cool
  slightly; turn out onto serving plate. Cut in squares and serve warm or at
  room temperature, with whipped or ice cream, if desired. SERVES: 6-8

  SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne MacLellan

MMMMM


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