Text 12353, 96 rader
Skriven 2014-04-20 00:08:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12343 av Nancy Backus (1:261/1381.0)
Ärende: Re: Tipping
===================
 -=> On 04-19-14  17:48,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Tipping <=-

 DS> Our switch to a no-cash system started many years ago.  Our Giant
 DS> supermarket introduced a MC that gave 5% back on groceries.  That was
 DS> too good a deal to pass up.  Unfortunately, the deal only lasted about
 DS> six months.  I think that the bank sponsoring the MC did market
 DS> research on current practices, but did not take into account the major
 DS> changes in spending habits such a card would cause.

 NB> Could be.  Or maybe their intent was always to only offer it for a
 NB> short term, just didn't let the customers in on that part.  They'd get
 NB> the use of your money running through their hands in any case... A 5%
 NB> rebate on something you are buying anyway is pretty tempting...  :)
 
It did have the effect of changing our habits.  We used to pay for
groceries with check, and get $20 or so back to spend on other things.
That card changed us to paying by plastic for everything.  With our MC,
I don't even have to worry about paying the bill -- it is automatically
deducted from our credit union account once per month.  I also have our
gas & electric set up on a monthly automatic pay as well as our Verizon
bill.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kouloura Rolls and Buns
 Categories: Greek, Breads
      Yield: 1 Servings
 
      2 tb Dry or cake yeast
    1/2 c  -Warm water
      2 c  Milk; warm
      3 tb -Sugar; -OR-
      5 tb Sugar; if making Koulourakia
      3 tb Butter, margarine or oil
    3/4 ts Salt
      7 c  All-purpose flour; unsifted
      1    Egg

MMMMM--------------------------TOPPING-------------------------------
      1    Egg yolk
    1/4 c  Sesame seeds
 
  Melt yeast in warm water.  Set aside.  Bring milk to boil.  Add sugar,
  butter and salt.  Allow milk to cool slightly.
  
  Put flour in a large bowl leaving about a tablespoon of it in the
  measuring cup for hands and make a hole in the center.  Pour liquid
  into it.  Add yeast and egg.  Start mixing with spoon or paddle,
  pushing flour from all sides into center.  Dough will be sticky until
  flour is absorbed. Begin kneading dough in the bowl and then transfer
  it to a lightly floured board.  Continue kneading until dough is
  smooth and elastic, about 20 minutes.
  
  Place dough in a greased bowl.  Cover with towel dampened with hot
  water. Set aside in a warm place to rise until bulk has doubled,
  about 4 hours.
  
  Punch down in the middle.  Knead for a few minutes and shape into a
  round loaf or into individual rolls (see below).  Using fingers, rub
  top with egg yolk and sprinkle with sesame seeds.  Place in greased
  baking pans. Let rise once more, uncovered, in a warm place,
  approximately 1 hour.
  
  Bake in preheated oven at 375 F for 45 minutes.  Remove from oven;
  allow to cool 10 minutes before removing bread from pan.
  
  To Shape Traditional KOULOURA:  Divide dough into 3 long ropes.  Braid
  together.  Place braid in a greased tube pan or a large round baking
  pan. Stretch dough to make ends meet.  Use egg yolk to stick ends
  together.
  
  To Shape KOULOURAKIA Rolls:  Pinch off pieces of dough.  Roll on board
  with the palms of your hands to make a rope 6" long.  Twist it into a
  hairpin, coil the ends around each other and stick the tips together
  with a dab of egg yolk.  Or coil it like a snake, round and round; or
  roll into small round balls using the palms of your hands.  Do not
  flatten or press down as you roll.
  
                   Source: The Complete Greek Cookbook -
                   by Theresa Karas Yianilos
                   Avenel Books, New York
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:57, 20 Apr 2014
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