Text 10175, 106 rader
Skriven 2011-05-02 11:13:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: TIPPING AGAIN  10502
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> A tip for a drink?  Something I have never done.  I would rather go
 GJ> without the drink.
 ML> One then goes thirsty in the States.
 ML> One is expected to tip (used to
 ML> be a quarter, now it's a buck) for alcohol
 GJ> Is that per drink or per order?

 JW> Figure 10% of the tab for beer or two part cocktails and up to 20%
 JW> for fancy drinks and excellent attentive service but always a $1
 JW> minimum on a single order.

I see.  So your country has to suffer that indignity as well as USA?
 
 GJ> is a tip added to each and every drink?  If so, why aren't all drinks
 GJ> priced a set %-age or fixed sum more, which would eliminate the
 GJ> necessity for the present degrading and confusing tipping?
 JW> That would be preferable to me but in the meantime until the system
 JW> changes I'm not going to stiff the staff who get paid about 1/4 of
 JW> the minimum wage as they are exempt from the minimum wage laws as
 JW> everyone knows they get tips.

As result of past union activities, we don't have that sort of
exemption from standard minimum wage rates.
 
 GJ> (Apologies to your culture, but "tipping", to me, conjures up a
 GJ> picture of a servile, forelock-tugging peasant placing the steps for
 GJ> an extravagantly dressed nobleman as he descends from his carriage,
 GJ> and being tossed a groat for his trouble.
 JW> You're right of course, in theory, but there's no good going to come
 JW> of stiffing a waiter or a bartender.

I promise I will not raise this subject again, for ages and ages!

 JW> Title: Chewy Drinks With Basil Seed

 JW> basil seed

 JW> If you like bubble tea, basil seed is just for you. When immersed in
 JW> water, basil seeds form a spherical jelly coating, a kind of natural
 JW> tapioca pearl. Bite down and the sphere pops, releasing a mild
 JW> floral flavor napped with basil and the slight savoriness of
 JW> charnushka. The interior seed cracks with a light crunch, a final
 JW> textural reward. Basil seeds are a singularly strange textural and
 JW> flavor experience, and if this description sounds at all appealing
 JW> to you, they're worth seeking out.

Have you tried that?  The bubble tea I have seen and tasted had almost
pea-sized bubbles, but I found some months-old, gone-to-seed dried
basil on the top of my bookcase, and took the seeds out of it.  I
followed your instructions, as above, and the 1 mm diameter seeds did,
in fact, form translucent spheres, but they were only about 3 mm
diameter.  Not much flavour, but an interesting texture.  A lot of
hard work, though.

 JW> Indian, Thai, or Middle Eastern groceries often carry them, but you
 JW> can also get them from the internet. You could also get basil seed
 JW> from a gardening supply store or farmers' market, but be sure to ask
 JW> if the seeds are safe to eat raw. (Ignore the odd looks; intrepid
 JW> spice hunters mustn't be afraid of such things.)

Perhaps Asian basil seeds are larger than the Italian variety...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Style Tempeh
 Categories: Main dish, Thai, Asian
      Yield: 4 Servings
 
    250 g  Tempeh
      4 tb Oil
      2 tb Thai red curry paste; see
           ;separate recipe
    400 ml Coconut milk
      2 ts Palm sugar
      2 tb Fish sauce
      2    Kaffir lime leaves
           Basil leaves; or
           ;coriander
 
  Cut tempeh into thin slices, about 6mm and then into bite-sized
  pieces. Heat oil in a wok and fry tempeh slices until golden. Drain
  on paper towels. Discard all but 1 tb of the oil, and in it fry the
  curry paste, stirring, until fragrant. Add coconut milk stirring.
  
  Add palm sugar, fish sauce and lime leaves.
  
  Allow to simmer uncovered for 10 minutes before adding the tempeh.
  Return to simmer for 5 minutes and scatter fresh herbs in just before
  serving with steamed rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia From: Glen Jamieson Date:
  12-06-09
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)