Text 11692, 103 rader
Skriven 2014-04-02 07:53:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Tipping was: cultural
=============================
-=> Nancy Backus wrote to MICHAEL LOO <=-

 ML> exchange rate being what it was, I was tipping more than
 ML> the standard US tip, because the smallest bill there is
 ML> no longer a one or a two, and tipping change is said to
 ML> be an insult (or are the travel writers scamming us?).

The travel writers enjoy being snooty and doing leg-pulls in wholesale lots.
 
 NB> Maybe that stricture has changed, with the advent of larger coins,
 NB> worth what the lower bills used to...?  I remember someone (maybe my
 NB> dad) stocking up on Susan B's to use for tipping on trips...

I regularly make trips to one of the local banks to stock up on gold dollar
coins and two dollar bills. Never did like the Susan B's as they were too
easily confused with the quarter. I think the United States could have chosen a
better, more fitting tribute to such an historical figure.
 
 ML> Later, after I left, I read that even the suited and
 ML> professional desk staff are supposed to be tipped. I
 ML> had not done so, but they didn't have their paws out or
 ML> anything, so I figured I was good to go, and they were
 ML> uniformly polite. We had tipped doormen, bellhops,
 ML> bartenders, waiters, and maids more than adequately, so
 ML> I'm pretty sure I didn't give the impression of being
 ML> a stiffer, but who knows.

 NB> You probably made the right impression with the important people... ;)
 NB> Those you did tip, that is... ;)

I have been known to leave a two penny, or sometimes a whole nickel, tip. To
show that I did NOT forget to tip and that I DID remember the abysmal service
or crappy attitude.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rib Tips
 Categories: Pork, Bbq, Sauces, Rubs, Chilies
      Yield: 4 Servings
 
      4 lb Pork rib tips

MMMMM----------------------------RUB---------------------------------
    1/4 c  Light brown sugar
      2 tb Kosher salt
      1 tb Chilli spice
      2 ts Ground black pepper
      1 ts Cayenne
      1 ts Dried sage
      1 ts Onion powder
      1 ts Old Bay seasoning

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Ketchup
    1/3 c  Pineapple juice
    1/4 c  Light brown sugar
      2 tb Apple cider vinegar
      1 tb Chilli spice
      2 tb Sugar
      2 tb Worcestershire sauce
      1 ts Dry mustard powder
      1 ts (ea) Kosher salt & ground
           - black pepper
    1/2 ts Celery seeds
    1/2 ts Garlic powder
 
  Make the rub: Mix sugar, salt, chilli spice, pepper,
  cayenne, sage, onion powder, and Old Bay in a bowl. Rub ribs
  all over with spice mixture. Let sit 1 hour.
  
  Meanwhile, make the sauce: In a 2-qt. saucepan, whisk
  together ketchup, juice, sugars, vinegar, Worcestershire,
  chilli spice, mustard, salt, pepper, celery, and garlic
  powder; bring to a simmer over medium heat. Cook, stirring,
  until thickened, 25-30 minutes; set sauce aside.
  
  Prepare your grill using the kettle grill, bullet smoker, or
  gas grill method, using apple wood chunks or chips.
  
  Place tips on grill grate. Maintaining a temperature of
  225oF/105oC to 250oF/120oC (if using a kettle grill or
  bullet smoker, replenish fire with unlit coals, as needed,
  to maintain temperature; see How to Grill article), cook,
  turning once and basting with sauce the last 30 minutes of
  cooking, until the tip of a small knife slips easily in and
  out of the meat, 3-4 hours.
  
  Rib tips, the flavorful ends removed from spare-ribs, are
  famous at Uncle John BBQ on Chicago's South Side. This
  recipe first appeared in our June/July 2011 BBQ issue along
  with Michael Stern's story South Side Style.
  
  From: http://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I feel like a fugitive from the law of averages. -- William H. Mauldin
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