Text 4341, 123 rader
Skriven 2010-11-30 06:35:00 av Dave Drum (47999.cooking)
     Kommentar till en text av Glen Jamieson (47957.cooking)
Ärende: Rounding up
===================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Another way of beating the system and getting the coins back without
 GJ> returning the trolleys is allow a pair of them to mate well away from
 GJ> their relatives.   Of course the couple remain locked together, and
 GJ> can only be brought back to the family still mated, unless released by
 GJ> a kindly store employee with money.

In other words you need to find a cart that someone has abandoned, giving up on
the coin locked in its mechanism. If the fee is a dollar or a Euro - that is
not going to be easy. People will lose a quarter (25c) in order to not be
bothered. A dollar/Euro has more psychological significance than a fractional
coin. 
 
 GJ> When your lot decide to replace the bum fodder by coins, get them to
 GJ> also phase out the useless, expensive and time-wasting 1c coins as
 GJ> well.  Automatic rounding of purchases to the nearest 5c value by cash
 GJ> registers works smoothly, and no one ever worries about losing or
 GJ> gaining the 2c rounding value.  Even small shop owners have learnt to
 GJ> mentally round up or down, or just label prices in 5c multiples.

Some merchants are doing that on cash transactions here. Plastic purchases pay
the exact amount. But, for cash? Rounded to the nearest nickle. One merchant I
know would ditch the paper dollars in favour of the coined dollars - if he
could get a reliable supply from his bank. He'd keep the paper dollars
collected in sales and deposit them in the bank - but, only return coined
dollars in change.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kam Chin Tofu (Golden Coin Bean Curd)
 Categories: Oriental, Seafood, Wine, Mushrooms
      Yield: 4 Servings
 
MMMMM---------------------------COINS--------------------------------
      1 lb Soft bean curd (tofu)
      2    Egg whites, beaten lightly
      6    Water chestnuts; peeled,
           - chopped
      3    Spring onions; chopped
      1 ts Corn flour
    1/2 ts Salt
      1 ts Alkaline water or karn sui
      5 c  Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
      2 oz Cooked crabmeat
           +=OR=+
      5 oz Prawns
      5    Dried Chinese mushrooms;
           - soaked in tap water
           - overnight in the fridge
      2 oz Bamboo shoots; sliced fine
     10 oz Baby mustard greens or
           - choy sum
      3 cl Garlic; peeled, chopped
      5    Shallots; peeled, chopped
  1 1/2 c  Chinese yellow wine or
           - hua teow jiu
      2 ts Light soya sauce
  1 1/2 tb Oyster sauce
    1/2 ts Salt
      1 ts Sugar
    1/4 ts White pepper
      1 ts Sesame oil
      1 c  Chicken soup stock
      3 tb Vegetable oil
 
  Mash tofu and wrap it with cotton cloth or muslin.  Twist
  cloth to squeeze out tofu liquid. Drain further by weighing
  tofu down with a heavy object; leave for 1 hour. Place tofu
  in a bowl. Add beaten egg whites, water chestnuts, spring
  onions, corn flour, salt and alkaline water. Stir well to
  mix. Heat oil in a wok over high heat till smoking hot.
  Scoop up 1 tablespoon of the tofu mixture. Using another
  tablespoon, lightly toss the tofu mixture from one spoon
  to the other to form a slightly puffy "coin" shape. Ease
  the tofu coins into the hot oil and deep-fry over medium
  high heat for about 3-4 minutes till golden brown & crispy.
  Flip over the tofu coins when one side is done. Drain on
  kitchen paper and place on a platter.
  
  Squeeze mushrooms; cut off stalks and slice caps finely.
  Mix light soya sauce, oyster sauce, salt, sugar, pepper
  and chicken stock in a bowl. Add sesame oil last. If using
  young mustard greens, cut off stems slightly and leave each
  stalk whole. If using normal-sized mustard greens, cut in
  finger lengths. Heat vegetable oil in a wok over high heat.
  When hot, stir-fry garlic and shallots for 3-4 minutes till
  fragrant. Add bamboo shoots and mushrooms; stir-fry for a
  few seconds. Add wine by dribbling it along the sides of
  the wok. Add mixed ingredients (see above) and seafood.
  
  Stir well and turn off heat. Pour sauce gently over the
  tofu coins and arrange mustard greens around the platter.
  
  Serve.
  
  If you like your sauce thicker, break an egg over simmering
  sauce. For tofu to absorb more flavor, add the tofu coins
  together with your seafood meat and simmer for 3-4 minutes.
  
  From "A Singapore Family Cookbook" by Violet Oon
  
  From: Davcut Clinton
  
  Uncle Dirty Dave's Archives
  
  A FIDO Cooking Echo Recipe
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... You can't wait for inspiration. You have to go after it with a club.
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