Text 10353, 78 rader
Skriven 2011-05-05 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: TIPPING
===============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> If food service establishments were forced to pay staff at
 DD> least minimum wage

They do here. Food and beverage waiters get $10 here, the NWT
minimum wage. Fast food employees, at least in Yellowknife, get more
($11 to start, up to $15 with experience) or there wouldn't be any.

 DD> the menu prices would rise

And they did.

 DD> automatically adding a "gratuity" to the bill.

I really dislike that. Either give me an honest full priced menu or
allow me to tip but don't force me to tip.

 DD> I do not tip taxi drivers
 
After looking at their rates and the cost of both the vehicle and
the gas, I do. About 10% Once again I'd rather see a 10% higher
meter rate and no tips. Yellowknife is compact enough that a ride
never costs more than $12, not even to and from the airport.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Liver Terrine
 Categories: Offal, Main dish, Duck, Bacon, Eggs
      Yield: 6 Servings
 
           -full breast from a 1.5 kg
           -duck
      1 tb Vegetable oil
     90 g  Speck
    325 g  Duck livers
      2 ts Salt
    1/4 ts Pepper
      1 pn Quatre spices
    250 ml 45% butterfat cream
      4    Egg yolks
  2 1/2 tb Armagnac
           GARNISH:
      2 c  Sultana grapes in small
           Bunches of 3 to 4 grapes
      1 tb Sugar
      1 tb Butter
      1 tb Armagnac
 
  Place duck breast in roasting tin, pour oil over, and cook in a
  pre-heated 250 C oven for 20 minutes. Cool, remove skin and dice
  the breast meat. Put speck, liver, salt, pepper, quatre spices,
  cream, egg yolks and armagnac into a liquidiser and blend until
  smooth. Pour into a bowl and add the diced duck breast meat. Taste
  for salt and pepper. Pour mixture into an earthenware terrine,
  cover well, and cook in a bain-marie for 30 minutes in a pre-
  heated 250 C oven. Terrine should be 5 cm thick. Allow to cool,
  then place in refrigerator for 24 hours before serving with a
  spoon straight from the dish. Serve with hot toast, freshly ground
  pepper and garnish with warm bunches of grapes.
  
  To make garnish: melt sugar and butter in a frying pan.  Add grapes
  and toss quickly for a few seconds. Flame with armagnac and serve
  warm, This terrine is wonderful served with a chilled sauternes.
 
MMMMM


Cheers

YK Jim


... Are they real scientific figures or made-up statistical babble?

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