Text 10671, 124 rader
Skriven 2011-05-11 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: TIPPING
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> 38 years ago

 $3 was an OK wage back then.
 
 HN> It was barely ok.. $120 a week

Hawaii was/is an expensive place to live.

Back then, I quit my job in Ontario that paid $2.25, caught the oil boom
in Alberta, started at $3.60 and quickly got a raise to $5.40. I
put in 60 hour weeks with time and half after 40 so I was hitting
$378 per week. And as it was a camp job, accommodations and meals were
provided. We actually worked seven days a week not six and took a
three day weekend every third week. On those rare weekends off I'd
grab a company pickup truck full of gas, throw a sleeping bag in the
back and take off. Expenses were low.

I took a look online and was astounded how pathetically low minimum
wages are today in some states. These are the worst offenders...

For tipped employees I found:

Georgia $2.13
Massachusetts $2.63
Michigan $2.65
Rhode Island $2.89
Utah $2.13
Wisconsin $2.33
Wyoming $2.13

And for a general minimum wage I found:

Georgia $5.15
Montana $4
Oklahoma $2.00!

And to top it off some places don't even have a minimum:

South Carolina
Tennessee
Louisiana
Mississippi
Alabama

Those numbers are all way below the poverty line. Are there places
that actually pay that little? And can they ever hire anyone?

The min here is $10 and that covers everyone including tipped
employees, youth, trainees and live in nannies (less a reasonable
room and board deduction). Hell, I pay Neekha $10 an hour for
shovelling snow and Lexi $5 for helping sweep the steps.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sydney Oland's Zwiebelkuchen 
Categories: German, Pizza, Onions, Bacon
  Servings: 4

    1/2 c  warm water
      1 ts sugar
      1 pk active dry yeast
      3 c  all-purpose flour
      1 ts salt
      5 TB butter, melted
      1    egg
    1/2 c  milk
    1/2 lb bacon
      4 lg onions, sliced
    1/3 c  sour cream
      3 TB heavy cream
      1    egg
      2    scallions, sliced

Zwiebelkuchen (which translates literally to onion cake) is, in the
most basic sense, some sort of bread or crust, filled or topped with
onions. The recipe here uses a thicker bread base and tops it with
softly cooked onions and bacon suspended in soft custard. This
Eastern European dish is traditionally served in the fall, but I
feel the addition of some fresh scallions makes it perfect for a
hearty spring brunch. Even though it's tempting to cut into this
dish as soon as it leaves the oven, let it sit for at least 10-15
minutes before you do so; serve this zwiebelkuchen with big steins
of beer.

Combine warm water, yeast and sugar and let sit until yeast begins
to foam. Place flour and salt in large bowl and stir to combine.
Combine melted butter, egg, and milk, and once the yeast is proofed,
the yeast and water mixture. Pour over flour and stir with wooden
spoon until all the ingredients are incorporated and a sticky dough
forms. Place in well-greased bowl and allow to double in bulk, about
20 minutes.

Cook bacon in skillet until almost crisp; remove and drain on paper
towels and roughly chop. Pour off all but 1 tablespoon of bacon fat
and place back on heat. Add onions to pan and cook over medium heat,
stirring often until very soft and brown, about 15 minutes. Combine
sour cream, heavy cream and egg.

Preheat oven to 375. Place dough in well-oiled 9x13 pan and, using
fingertips, stretch until it covers the pan completely. Place onions
and chopped bacon on dough, then pour over cream/egg mixture and
sprinkle with scallions. Bake until dough is golden brown, about 40
minutes. Remove from pan, slice, and serve.

Posted by Sydney Oland

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Claret is for boys; port, for men; but a hero must drink brandy.

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