Text 16079, 117 rader
Skriven 2011-09-27 14:35:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: COMMENTARY  10927
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Nicely sarcastic/ironic comment there. (tips non-existent cap)
 
 GJ> Thanks.  I try not to do that too often, as my kids then follow my
 GJ> example, and say it gets them into trouble.  I suppose that is normal
 GJ> - blame Dad for everything!

 DD> It helps if your intelligence it on a par (at least) with the person
 DD> at whom you are tossing your barbs. People moderately less bright tend
 DD> to take offence and be insulted. Those woefully less mentally equipped
 DD> take extreme umbrage and often resort to physical things like
 DD> free-lance dentistry or chiropractic manipulation of the spine or major
 DD> joints/bones. 

It is better if you can say something which will take them time to
work out the meaning of, then that gives you a chance to get out of
range of retaliation.

There are subtle differences in meanings, which are worth knowing.  In
Australia, if you say, "Bastard!" to someone, he will probably hit
you, but if you say, "You old bastard!", he will buy you a beer.

 DD> Most of our non-specialist stupormarkups tend to label what you lot
 DD> refer to (broadly) as "capsicums" as bell peppers and chilies as "hot
 
 GJ> The check-out chicks would also need to be able to identify the items,
 GJ> by looking at them.

 DD> Standard stupormarkup practice in my area is to have a single price
 DD> for all "hot" peppers/chilies. If there is a batch of specialist
 DD> peppers such as habanero or rocoto at a premium it's a crap shoot as to
 DD> whether the checkout clerk will ring them at the higher price or as the
 DD> more economical "hot pepper" charge.

Here, if it is not obvious as to its identity the CC will usually ask
the customer.  If she overcharges, the customer should check the
receipt after paying, and then come back and complain, in which case
he is refunded the value of the full payment made for that item.

 DD> BTW - any "greengrocer" specialty shops around here tend to be farm
 DD> stands offering fresh, seasonal produce. Either alongside the road or
 DD> from the back of a pickup truck in a parking lot. Unless the particular
 
 GJ> We do have farmers' markets, but also a few green-grocers, which sell
 GJ> retail fruit and vegetables.  They are mainly Chinese or Vietnamese,
 GJ> so sell things like bitter melon, okra, bok choy, daikon, lemon grass,
 GJ> sweet potato leaves, alugbati, Thai eggplant, etc etc as well as the
 GJ> more Anglo-American veggies and fruit.  Often they sell a few other
 GJ> items, like balut, and a large range of spices.  The attendants know
 GJ> all about what they sell, and can tell how to cook them.

 DD> Our farmer's  market/farm stand folks know their product and its
 DD> usages. But, we don't have many boat people this far inland ... most of
 DD> our produce at such places is standard European/South & Central
 DD> American derived Mittleamerika standard stuff.

At least you have a range of exotics from south of the border, which
we don't have much of.  Our exotics are from the tropical north.
 
 DD> From the MM version (8.05) I see that the recipe is fairly ancient.

 GJ>            -of salted soya beans,
 GJ>            ;chilies, sugar, garlic and
 GJ>            ;sesame oil)
 
 DD> And I would never use a semi-colon to set off a continued ingredients
 DD> listing.
 GJ> Is there another symbol that works, to avoid capitalising?

 DD> Nearly any punctuation character - such as comma, colon, period, etc.
 DD> I have just worked out that the dash and a space is more pleasing to my
 DD> eye. And since I am the one doing up the recipes ...

Yes, that is more "finished" in appearance.
 
 DD> This is not a recipe in my current archives. Possibly it is trapped in
 DD> the dead hard disk from my confuser of four or five years ago - which
 DD> died and went to the grave with all its secrets intact.  Bv)=
 GJ> As far as I can determine, you would have posted that recipe in about
 GJ> February, 2003.  I have quite a few from those early days, some of
 GJ> which were old then.

 DD> Then it definitely is on that moribund (so far) hard drive.

Do you have a tame miracle worker who can raise it from the dead?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dead Reckoning
 Categories: Alcohol, Beverages
      Yield: 1 servings
 
      2 oz Mount Gay Extra Old rum
    1/2 oz Navan Vanilla liqueur
    1/2 oz Tawny Port
    1/2 oz Grade A Maple Syrup
      1 oz Fresh lemon juice
      1 oz Unsweetened pineapple juice
      1 oz Fever-Tree Premium Spring
           Club Soda
      1 ds Angostura bitters
 
  Shake everything except soda on ice. strain into a tall, ice filled
  glass. Gently stir in soda. Garnish with a fresh mint sprig and a
  lemon spiral.
  
  created by Martin Cate
  From: Slashfood
 
MMMMM
 
On this day in 1540, the Jesuit order was established by Pope Paul 3.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)