Text 40419, 81 rader
Skriven 2010-07-29 00:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: CRUISE  00726
=========================
 -=> On 07-27-10  08:59,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about CRUISE  00726 <=-

 DS> Agreed.  Just like restaurants -- they want you to drink only their
 DS> booze, served at triple regular retail prices.

 GJ> Except that many restaurants have BYO, but charge corkage (or, these
 GJ> days, "screwage") of $3 to $6 a bottle.  (In Perth, Western Australia,
 GJ> the last time I was there, in most restaurants diners were free to
 GJ> bring their own wine, beer or whatever, and glasses were provided at
 GJ> no charge.  A wonderfully civilised attitude.)

Around here, I believe that the corkage fees are more -- perhaps twice
that amount, except at places that do not have a liquor liscense and
encourage BYOB.
 
 DS> I don't think that I would want to go on a cruise where booze was
 DS> free. Such do exist, but I suspect that there would be many who would
 DS> over indulge and make a nuisance of themselves.

 GJ> I would expect the cruise authorities would take appropriate
 GJ> precautions, with plenty of security guards, and probably have
 GJ> somewhere to incarcerate the more excessively antisocial offenders.
 GJ> (Take them to the brig and clap them in irons, Mr Christian!)

Or -- put them off at the next port and let them find their own way
home.  That is actually what can happen if you are caught trying to
smuggle booze aboard.

 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Pinto Beans
 Categories: Beans, Cajun
      Yield: 8 servings
 
      1 sm Bag pinto beans, washed and
           -picked through
    1/4 c  Flour
    1/4 c  Bacon grease
      1 lg Onion, chopped
      6    Clove Garlic, chopped
    1/2 c  Celery, chopped
      1    Bay leaf
    1/4 c  Chili powder
      2 tb Ground cumin
      1 cn Ro-Tel tomatoes w/chiles
           -Salt to taste
      2 lb Ham hock or salt pork
           -OPTIONAL
           -Chopped cilantro
 
  Pick through pinto beans and wash. Soak 1 small bag pinto beans
  overnight in cold water and 1 tbsp of baking soda. Rinse beans and
  cook for 1 hour. Change water and add 1 tbsp baking soda again. Cook
  for another hour or two and change water for last time, add baking
  soda and cook till done.
  
  Roux:
  Fry 1/4 cup flour and 1/4 cup bacon grease into dark roux (color of
  cocoa). Add and stir the following until wilted: 1 large chopped
  onion, 5 or 6 cloves chopped garlic, 1/2 cup chopped celery, 1 bay
  leaf, and cilantro. Add 1/4 cup chili powder, 2 tablespoons ground
  cumin, 1 can Ro-tel tomatoes with chilies and salt to taste. May be
  cooked with a 2 pound ham hock or salt pork.
  
  Using this roux adds a truly great flavor to pinto beans. Serve with a
  double batch of your favorite cornbread.
  
  Formatted for Compu-Chef v2.01 by Jess Poling
  From: Jess Poling                     Date: 01-03-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:16, 29 Jul 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)