Text 4709, 89 rader
Skriven 2010-12-07 01:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: dolares 851
===================
 SH> People should, but then again, people should have a say. If a poll
 SH> were taken, I am sure the majority would choose to have more of a
 SH> difference in the size of the two coins. Unfortunately, the powers that
 SH> be just go ahead and make these things and then wonder why people
 SH> reject their great idea.

Perhaps a poll was taken, but other considerations outweighed the
will of the people, as sometimes (fairly often) happens.

 SH> However, I do remember some of the older types that could be fooled. I
 SH> am not sure if a paper vending box would be of the type that would
 SH> consider it a quarter or a dollar. We don't use those often, but when
 SH> we move, we do have to resort to using one of them until we get settled
 SH> in. Some have been unreliable and have eaten my change with no paper
 SH> given out and no refund. That is the type I was thinking of in my
 SH> original illustration.

Ah. Those are quite primitive mechanisms - easy to cheat and easy
to cheat you. I can count on my fingers how many times I've used
them in my life ... and I've been cheated out of either my paper
or my change or both most of those times, which may explain why I
used them so seldom.

 -=> Stephen Haffly said to Dave Drum <=-

 SH> they still were too close to a quarter in size. They should have been
 SH> made large enough so that there would be no chance of confusion. Why
 SH> not make them the same size as the old dollar coins?

Too big, too much metal. As you surmise, saving on raw materials
was a factor. Speaking of confusion, why are all US paper money
the same size? Your example to Dave of the dishonest cashier who
"accidentally" mistakes a $1 for a quarter is peanuts compared
to the one who does the same with a $20 for a $10 (which happens
to me probably every year or two and is irritating to correct).

  They could have
 SH> made them from an aluminum alloy so they would be lighter, but still
 SH> larger than a quarter.  I guess they figured with inflation, the dollar
 SH> just wasn't worth the extra cost a larger coin.

Aluminum coins pose vending machine problems. I thought that a
design the size of the Carter quarters but a bit thicker might
have made sense.

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

      Title: White Buttercream Icing
 Categories: Spreads
      Yield: 12 servings

      1 c  Crisco 3/4 to 1 1/2 c OK            1 pn Salt
    3/4 ts CLEAR Vanilla                     1/2 c  *<or more>Milk or Water
    1/4 ts CLEAR Almond                        2 lb Confectioners' Sugar
    1/4 ts CLEAR Butter                      1/3 c  *Cream Whip Icing Base

  *By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.
  You might try substituting regular marshmallow creme. Does not contain
  gum------only difference. But one reason I use this is to make my
  buttercream roses crust harder. I can handle them better. We sell this in
  smaller quantities in our cake supply shop. Other reasons to use it: Makes
  icing softer & more "whipped creamy" tasting. ~Takes out a little of the
  sweet taste too. Add in order given: Crisco and flavors in a heavy duty
  mixer on low speed. Add milk or water and confectioners' sugar. Mix on
  medium speed until light and fluffy. Keep icing covered at all times. This
  recipe will cover one cake mix and do decorations. Keeps unrefrigerated for
  2 weeks in reasonably cool room. Keeps indefinately in fridge...Yes, made
  using milk too! Milk/Water- makes no difference in taste. But <purple>
  roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add
  all the p.sugar so you won't burn up the mixer. When icing is nice &
  fluffy, THEN add the rest of the p.sugar...or enough to get it to
  spreadable consistency. If mixer gets hot <set a timer!>, turn it off for
  20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's
  Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate
  color you want. If you want strong chocolate taste, you must add more
  cocoa. Butter: Of course icing made with butter tastes better. But it melts
  just setting out, so think what it does in the bag in your warm hands! Of
  course, you can substitute butter for Crisco <same amounts> or sub. half
  the Crisco, making it half Crisco & half butter. When butter icing is
  requested, I do it & just caution my customers that the decorations won't
  be as perfect. Usually they don't mind. Dolores McCann, Hamilton, OH...ICES
  representative for OH

  Dolores McCann, Prodigy Food & Wine Board

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