Text 32203, 125 rader
Skriven 2013-01-03 05:19:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MARK LEWIS
Ärende: Potpourri - was Honey Boo
=================================
-=> mark lewis wrote to Dave Drum <=-

 DD> I've never done "hard" drugs - either the "back in the day" stuff
 DD> or the current crop - which has some really scary sh!+ in its list.
 DD> But, I thought crack and meth were different things.

 ml> i've never done hard drugs, either... i just know folks who have been
 ml> involved with them in one manner or another... "crack cocaine" and
 ml> "crystal methamphetamine" are different but if they are smoked, they
 ml> can cause the same damage to the front teeth... both are "speed" or
 ml> "upper"...

  -- SNIP --

 ml> crystal methamphetamine is all chemicals... it gets the "crystal"
 ml> portion of its name because it is cooked down and left to cool such
 ml> that the chemicals grow into crystals just like salt and sugar grow
 ml> crystals... it also goes thru the same type of stepping on to reduce

When I was working part-time in a gas station/convenience store I busted a guy
who came in and bought all our pseudo-ephedrine. I knew it was an ingredient
used in cooking meth - so, I called a deputy sheriff I knew and gave him all I
could remember of the guy's description, make, model and licence tag of his
wheels and direction of travel as he left. The store manager moved the product
behind the counter and posted a sign limiting purchase to 2 containers. And the
sheriff's detectives got a nice "Atta Boy" for taking down a mid-sized meth
lab. Illinois also got a new law adding products containing pseudo-ephedrine to
the list that could be sold only to people over 18 with proof of identity - and
required them to sign a register.
 
 ml> bulking things up by adding "cut" is pretty common all over the
 ml> world... look at the liquid soaps that we wash with... those
 ml> "concentrated" ones simply have less water in them than the cheaper
 ml> bottles... there was a time when what we buy today as "concentrate" was
 ml> the normal stuff without that word on the label... then someone decided
 ml> they could add more water and sell it for the same price while taking
 ml> the original formula and charging more for it...

Merchants have been doing that for years. And their supplies have been cutting
the weight of the contents in the package - which remains the original size.
Coffee was where I first noticed it. An honest 3# (48 oz) tin of Old Judge
coffee became a 38 oz tin - in the same sized can at the same price. Some
brands get down to 33 or 34 oz (barely over 2#) in the old 3# sized can.
Cranberry sauce is the same - the former Ocean Spray 16 oz cranberry sauce is
now 14 oz per can. 

We have a law requiring merchants to post price per unit on the shelf where the
item is stocked. But, there are so many loopholes and gotchas that most don't
bother to read the cost per oz/serving/unit. I do - but, I am both careful with
my money and in a tiny minority.
 
 ml> then you have our food products... things like chicken, pork and beef
 ml> that all have water added to it sometimes with color enhancers... this,
 ml> too, bulks the product up making it weigh more than what you are really
 ml> getting in the end... since most all food is bought on price per
 ml> quantity of weight, you end up paying a lot for mere water in many
 ml> cases... water which you throw away...

Which is why I buy my meat from a reliable meat cutter or stupormarkup with a
service meat counter and do not shop with the Walmartians.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Veal Piccata
 Categories: Beef, Poultry, Citrus, Wine, Herbs
      Yield: 8 servings

MMMMM---------------------------SAUCE-------------------------------
  1 1/4 c  Chicken stock or broth
    1/3 c  Dry white wine
      1 tb All-purpose flour
      2 tb Water
      1 tb Unsalted butter
      1 tb Fresh lemon juice
      2 tb Chopped fresh flat-leaf
           - parsley

MMMMM---------------------------VEAL--------------------------------
      2 lb Veal cutlets; aka scaloppine
           - 1/4-inch thick
    3/4 ts Salt
    1/2 ts Black pepper
      1    Lemon; thin sliced

  Special equipment: a well-seasoned ridged grill pan

  Accompaniment: buttered noodles with chives

  Make sauce: Boil stock and wine in a 2- to 3-quart heavy
  saucepan until reduced by about half (to about 3/4 cup),
  about 3 minutes. Whisk together flour and water in a cup,
  then whisk into stock. Boil, stirring, 1 minute, then
  remove from heat and stir in butter, lemon juice, and salt
  and pepper to taste. Keep sauce warm.

  Prepare veal: Cut veal into 3-inch pieces, then pat dry
  with paper towels. Lightly oil grill pan and heat over
  high heat until just smoking.

  While pan is heating, sprinkle veal with salt and pepper.
  Grill veal in batches, without crowding, until browned,
  about 30 seconds on each side, transferring with tongs to
  a platter. Grill lemon slices, in batches if necessary,
  until lightly browned, about 1 minute per side,
  transferring to platter with veal.

  Stir parsley into warm sauce and pour over veal.
  
  Cooks' note: - If uncooked cutlets are more than 1/4 inch
  thick, pound to 1/4 inch thick between 2 sheets of plastic
  wrap with a rolling pin. 

  Yield: Makes 8 servings

  Gourmet | January 2002 

  From: http://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM

... "And now, please welcome my assistant... Pinky!"
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