Text 31154, 145 rader
Skriven 2012-11-21 01:03:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31147 av Michael Loo (1:123/140)
Ärende: Re: under the radar 589
===============================
 -=> On 11-20-12  20:59,  Michael Loo <=-
 -=> spoke to Dale Shipp about under the radar 589 <=-

 ML> Of course, you didn't have to do something. You could have
 ML> just gone with 6 toppings or something.

Or as suggested, double down on the pepperoni and sausage.  This week
the Ravens also won, but with only one touchdown so it was not really
worth it -- especially so soon after the last one.
 
 DS> Although the CEO of Papa John's was a Romney supporter, and is
 DS> considering his options, when I look at his web page I see that he
 DS> does offer health plans to his employees, both full time and part time.
 DS> He has also stated that the cost is less than $0.15 per pizza -- not a
 DS> big deal.  It is not yet clear exactly what he might do.

 ML> Not so long ago he threatened to cut employees, and I must
 ML> remind you that you should look at his Web presence as of
 ML> several months ago, not just now.
 
Yes, and that possibly was posturing in an attempt to cause some Romney
votes.  Now that he is faced with the reality, he might back down and do
something sensible -- or not.  In fact, according to a Huffingtonpost
article today, he said [quote]
Many in the media reported that I said Papa John's is going to close
stores and cut jobs because of Obamacare. I never said that. The fact is
we are going to open over hundreds of stores this year and next and
increase employment by over 5,000 jobs worldwide. And, we have no plans
to cut team hours as a result of the Affordable Care Act.
[/quote]

 DS> IOW, that Mike is not being totally truthful about the company's
 DS> policy and is certainly off base with his statement about the pizza
 DS> product itself -- the pizza is pretty decent, our second favorite in
 DS> the area. 

 ML> Mike C. is a committed unionist, but I have never seen him
 ML> post anything that didn't have some evidence behind it. He
 ML> also is a New Yorker, and Papa John's pizza would not cut
 ML> the cake, er, pie, in that territory.

I had never heard of him before -- where is he posting?  I can imagine
that any pizza chain would have a hard time in NYC, there are just too
many good Italian places there.  Based on what Sacerdote has said here
in the (distant) past, same could be said of his area of New England.
Papa John's is not our number one pizza in the area, but it is number
two and the Raven's deal is hard to pass up when they score big.
 
 ML> I go way past that and think that a basic level of medical
 ML> care - one that suffices to preserve life and mostly take
 ML> care of comfort and well-being - should be available to all
 ML> for free.

I would agree with you -- for those who cannot afford better insurance
via group plans (such as I have) or privately.

 ML> Most countries offer such (all other first-world
 ML> ones do), with greater or lesser efficiency. The British NHS,
 ML> of course, is the poster child for incompetent implementation,
 ML> but the Scandinavian countries, for example, do much better.

Having lived in England with access to their NHS, I fully agree with
your statement -- at least as it was in the 70's.

 
 DS> that practice the sham of restricting their employees to part time so
 DS> that they can make them either do without insurance or find insurance
 DS> at a higher cost on their own deserve to be shunned.

 ML> I know of several companies that do just that.

It is not an uncommon practice, but I still say that I think it is
despicable.  At one time our daughter in law was subject to exactly
that.  She is a physical therapist, and was doing contract work through
an agency -- but was not allowed to work more than 39 hours per week for
exactly that reason.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LA BOURRIDE
 Categories: Seafood, Stews, Main dish
      Yield: 6 Servings
 
MMMMM----------------SOURCE: THE NATIONAL CULINAR---------------------
           Anne Willan's version of
           -Mediterranean garlic-fish
           -stew with aioli.
      3 lb Saltwater fish (sea bass,
           -seabream, John Dory,
           -whiting,
           Monkfish or conger eel)
  1 1/2 qt Fish stock
      1 ea Onion, sliced
      1 ea Sprig fresh thyme
      1 ea Bay leaf
      1 ea Stalk fennel or pinch of
           -fennel seed
           Pared strip of orange rind
      1 ea Sprig fresh parsley
     14 ea To 18 cloves garlic
           Salt and pepper to taste
      2 c  + 1 tablespoon olive oil
           -(room temperature)
      7 ea Egg yolks
           Juice of 2 or more lemons
      2 t  Lukewarm water
      1 sm Loaf French bread

MMMMM----------------METHOD: DISCARD FINS, SCALE---------------------
           Use them to make 1 1/2
           -quarts stock.  Cut fish in
           -thin slices; wash
 
  and dry.  In large pot, put onion, thyme, bay leaf, fennel, rind,
  parsley and 2 cloves garlic.  Add stock, salt, pepper and 1
  tablespoon oil. Bring to boil.  Add firm fish; simmer 5 minutes. Add
  remaining fish; simmer 15 minutes or till just tender.  Transfer fish
  to platter; cover and keep warm.  Strain stock and keep hot.
  Meantime, prepare aioli. Using mortar and pestle, work remaining 12
  to 16 cloves garlic with a little salt and white pepper till smooth.
  Then work in 2 egg yolks. Add remaining 2 cups oil drop by drop,
  stirring constantly with pestle. When half the oil has been added,
  stir in lemon juice and water; then continue adding oil (or, puree
  garlic, yolks and seasoning in food processor.  With blades turning,
  add oil in thin stream.  Add juice and water at end).  Slice bread.
  Toast till crisp. Immediately before serving, in heavy saucepan,
  whisk aioli with remaining 5 egg yolks.  Gradually whisk in hot
  broth. Heat over low setting, stirring constantly till soup thickens
  to consistency of thin cream. Do not boil, or soup will curdle.
  Correct seasoning if necessary. For each serving, ladle soup into
  individual bowl.  Add a few pieces of fish, and set a slice of toast
  on top.  Serve at once, passing more toast separately. Bon Appetit,
  Ecec.Chef Magnus Johansson
  
  Submitted By SHERREE JOHANSSON   On   09-19-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:36, 21 Nov 2012
___ Blue Wave/DOS v2.30

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