Text 3956, 63 rader
Skriven 2010-11-19 06:39:04 av Michael Loo (1:18/200.0)
   Kommentar till text 3895 av Jim Weller (1:123/140)
Ärende: economy 767
===================
 NB> Wegmans wants to go for the upscale market
 ML> With the economic retrenchment, though, perhaps it should rethink
 ML> its model and return more attention to the regular grocery market.
 JW> Word is, with the stock market recovery, the well to do are spending
 JW> again. The middle class, struggling with declining home equity,
 JW> mortgages and unemployment are not.

The airlines are beginning to make money again, and that's a sign
of strengthening in the upper-middle sector. Interestingly, the
most notable growth is in paid business and first class (bad for
me, as I tend to travel on free or upgraded tickets). It's not
just that the prices are beginning to become rational, but also
that the rich seem to be getting richer again.

 JW> You now what? I recall reading scare stories on how the world was
 JW> going to run out of cocoa as demand soared and supply waned due to
 JW> political instability in Africa way back in the 60s.

But the demand wasn't so pervasive in the '60s. As demand gradually
grew, plantations were planted, leading to the current happy situation
where we have all the chocolate we want at a price we can afford. The
question arises whether demand will continue to increase.

Or maybe if prices rise we'll see substitute flavors come to the
fore, such as cardamom, or a resurgence of the ignored but delicious
vanilla. This line of thought may be relevant to the issue of how
black pepper took over from things like grains of paradise as the
top spice.

___------- Recipe via Meal-Master (tm) v8.01

      Title: Firnee (Almond & Cardamom Cream Pudding)
 Categories: Ethnic, Desserts
      Yield: 6 servings

           Karen Mintzias                    1/2 c  Slivered blanched almonds
      3 c  Milk                              1/4 ts Ground cardamom (or more)
      1 pn Salt                              1/4 ts Saffron threads (pounded)
    1/3 c  Granulated sugar                  1/4 c  Finely chopped pistachios
    1/2 c  Cornflour (cornstarch)                   -- (blanched)
    1/4 c  Cold water

  Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to
  heat gently, stirring to dissove sugar.  Blend cornflour into reserved milk
  with the 1/4 cup water and pour into warm milk, stirring constantly. Add
  almonds and keep stirring until mixture thickens and bubbles.  Use a whisk
  if mixture becomes lumpy.  Add cardamom to taste and the pounded saffron.
  Cook on low heat for 5 min, letting pudding simmer very gently. Stir
  occasionally.

  Pour into 6 or 8 individual sweet dishes, spreading evenly.  Sprinkle
  pistachio nuts around edge of each dish.  To serve firnee in the
  traditional manner, the pudding should be poured into two plates, decorated
  with pistachio nuts and cut into quarters to serve in wedges.

  From: "The Complete Middle East Cookbook" by Tess Mallos.
  :      ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

___--
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)