Text 10310, 124 rader
Skriven 2011-05-05 06:31:00 av Dave Drum (51464.cooking)
  Kommentar till text 10305 av JIM WELLER (1:123/140)
Ärende: TIPPING
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I do not leave 0%

 JW> Neither do I.

 DD> Instead I leave a penny

 JW> As do I.

 DD> We should consider vis-a-vis Glen that, like Brittanicus said of
 DD> Theodotus ... "Forgive him, Caesar - he is a barbarian and considers
 DD> that the customs of his tribe are the laws of nature."

 JW> I still prefer the Australian way. I really hate the idea of
 JW> tipping.

We can only hope that the Australian or Euro system will get established in our
hemisphere. But, I wouldn't bet in it. If food service establishments were
forced to pay staff at least minimum wage the menu prices would rise - and most
diners have not the native wit to associate the menu price plus the (expected)
tip with the actual cost of the item(s).

A practice I see more and more here is that of the establishment automatically
adding a "gratuity" to the bill. That is not a gratuity - which is a favor or
gift, usually in the form of money, given in return for service. That is an
extra charge on the customer.

Besides, given my standards of tipping, I would rather decide for myself how
much, or little, to leave the staff. Based, of course, on the root of TIP -
which is an acronym for To Insure Promptness. Prompt service gets a better tip
from me than slow, draggy, inattentive, or sour service

I do not tip taxi drivers - unless the driver helps me hustle the shopping into
the house or some extra service beyond simply aiming the vehicle toward my
destination.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Taxi Stand Jerk Chicken w/Pineapple Mango Salsa
 Categories: Poultry, Fruits, Salsa, Chilies, Citrus
      Yield: 4 servings

    1/3 c  Red onions; chopped
      4    Green onions; chopped
    1/2 c  Olive oil
    1/2 c  Water
      2    Limes; juiced
    1/4 c  Soy sauce
      1    Scotch bonnet pepper; stem,
           - seed, chop (to taste)
      3 lg Garlic cloves; chop coarse
      1 c  Ketchup
      2 tb Allspice
      1 ts Nutmeg
      1 ts Cinnamon
      2 tb Ground ginger
      1 ts Dried thyme
      4    (6 oz ea) bone-in chicken
           - breasts or thighs, skinned
      1 c  Fresh pineapple; chopped
      1 c  Fresh mango; chopped
      2 tb Red onions; chopped
      1 tb Jalapeno; minced (to taste)
    1/4 c  Fresh cilantro; chopped
    1/4 c  Lime juice
           Salt & pepper

  This recipe for jerk sauce is courtesy of Ray's Hideaway
  Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery,
  but not incendiary, full of flavor, and worth the effort to
  make it.

  In a food processor or blender, combine the red onions,
  green onions, oil, water, lime juice, soy sauce, Scotch
  bonnet chilies, garlic, ketchup, allspice, nutmeg, cinnamon,
  ginger, and thyme and process until a smooth paste forms.
  Set aside.

  Wash the chicken and pat dry. Using rubber gloves cover each
  piece with the jerk paste.

  Place the chicken in a zip lock plastic bag and refrigerate
  for 4 to 8 hours.

  Prepare a charcoal or gas barbecue for indirect grilling,
  placing a drip pan under the cool side of the grill rack.
  Preheat to 350øF/175øC.

  Make sure the grill rack is clean and oil it thoroughly with
  nonstick cooking spray.

  Remove the chicken from the bag and move to the prepared
  grill rack over direct heat.

  Cook for 5 minutes per side, then move the chicken to the
  cool side of the grill and cook for 10 to 15 minutes longer
  per side, until the internal temperature reaches 160øF/70øC.

  Remove the chicken from the grill and let stand for 10
  minutes, covered.

  Meanwhile, prepare the salsa by combining the pineapple,
  mango, red onion, jalapeno, cilantro, and lime juice in a
  food processor and pulsing 3 or 4 times until the
  ingredients are chopped, but still chunky.

  Remove to a bowl, season with salt and pepper, and set
  aside.

  Serve each breast topped with a generous portion of salsa.

  Enjoy!

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... No matter how cynical you get, it is impossible to keep up. - Lily Tomlin
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  telnet://holo.homeip.net (1:261/1381)