Text 17204, 100 rader
Skriven 2011-10-29 17:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: King mushrooms&insurance
================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Sounds complicated. I prefer the Canadian way: I pay my taxes, get a
 > gov't health card, flash it whenever I need something, never see a
 > bill and pay nothing.

 CS> It's simpler but what you pay in taxes for it pretty much equals what
 CS> janis is paying.

I don't want to get into a flag waving debate but I do have to state
briefly that you are wrong there.

The United States spends much more money on health care than Canada,
on both a per-capita basis and as a percentage of GDP, although not
everyone has full access to the health care system.

Per-capita spending for health care in Canada was $3,678; in the
U.S.$6,714. That was in 2006. Because of inflation the overall
numbers have increased but not the ratio between the two countries.

The U.S. spent 15.3% of its GDP on health care in that year; Canada
spent 10.0%.

70% of health care spending in Canada is financed by government
(that would be 100% of medical expenses but not dental, drug or eye
glass expenses unless you are (a) Native Aboriginal, (b) very poor
or (c) in some jurisdictions, a Senior), versus 46% in the United
States.

The total government spending per capita in the U.S. on health
care was 23% higher than Canadian government spending.

Sources: Fraser Institute, Statistics Canada and WHO

Not only do we spend less overall, EVERYONE is fully covered.

Have you noticed that the ones most opposed to American health care
reform are the drug and insurance companies?

 CS> Actually, king mushrroms (pornographic mushorroms is the local name)

Are your "king" mushrooms the large oyster mushrooms or the boletus
kings?
    
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Quails with Whisky Marmalade Sauce
 Categories: British, Quail, Alcohol, Mushrooms, Sauces
      Yield: 6 Servings
 
      6    Oven ready quail
      1    Garlic clove; peeled and
           -halved lengthways
      2 tb Oil
     75 g  Butter
      4    Sprigs rosemary; fresh
      1 tb Soft brown sugar
     24    Shallots or baby onions;
           -peeled
    150 ml Chicken stock
    250 g  Oyster mushrooms; cleaned
      1    Clove garlic; crushed
           FOR THE SAUCE:
     90 ml Orange marmalade
     60 ml Malt whisky
      1    Lemon; juice of
 
  Pre-heat oven to 190C/325F/gas 5. Rub the quail with the garlic.
  Heat the oil and half the butter in a large pan. Stuff the birds with
  a sprig of rosemary and season and put into the pan and brown all
  over.
  
  Place into the oven and cook for 12-15 minutes, then remove and leave
  covered in a warm place.
  
  Heat the remaining butter with the sugar in a large pan, then add the
  onions and glaze. Add the stock and cook gently approximately 12-15
  minutes. Add the mushrooms sliced, with some extra butter, then add
  the garlic and stir, season and keep warm.
  
  Portion the cooked quail and place on to a plate. Scatter with the
  oyster mushrooms and onions and spoon over the marmalade sauce.
  
  For the sauce: Melt the marmalade and add in the whisky and lemon
  juice.
  
  Carlton Food Network http://www.cfn.co.uk/
  
 
MMMMM

Cheers

YK Jim

... Health care is a right, not a product.

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