Text 22516, 83 rader
Skriven 2015-01-02 22:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Gas prices
==================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> although the tax in Maryland is $0.13 less that it is in
 DS> Illinois, the lowest price on regular gas is higher

There are other factors in play as well. Transportation costs from
refinery to market is one. I have learned from insiders that the
cost of moving the fuel 1000 miles from Edmonton to Yellowknife is
35 cents per US gallon.

 DS> I can drive 15 miles and get gas more than $0.30 less than it
 DS> is in my town of Columbia.

The local markup is higher here than average as well with the excuse
being higher than average land costs, building rents, operating
costs and wages.  That part may or may not be completely legit.
Could that be a factor in Columbia?

The posted rate here is $4.46/ga ($3.83 USD) down from $5.22. I get
a further $0.38 off from that by pumping my own at a cardlock in the
industrial park using a company fleet card. Still expensive when
Edmonton retail is $2.96.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tartiflette - Potatoes w/Onions, Bacon & Cheese
 Categories: French, Potatoes, Bacon, Cheese, Onion
      Yield: 8 Servings
 
      4 lb Yukon Gold potatoes
           Salt
    1/4 lb Thickly sliced bacon
      2 lg Onions; finely chopped
           Freshly ground pepper
      5 oz Reblochon or Pont-l'Eveque
           Cheese
    1/2 c  Dry white wine
 
  Potatoes:  Peel and cut into 1" dice
  
  Bacon:  Cut crosswise into strips
  
  Cheese:  Whole cheese, rind removed and halved horizontally.
  
  Preheat the oven to 425 F.  In a large saucepan, cover the
  potatoes with water and bring to a boil.  Salt the water and cook
  the potatoes until tender, about 12 minutes; drain well.
  
  In a large skillet, cook the bacon over low heat, stirring, until
  crisp, about 7 minutes.  Add the onions and cook, stirring
  occasionally, until softened, about 12 minutes.  Add the potatoes,
  season with salt and pepper and toss to coat.
  
  Place the 2 cheese halves on the bottom of a roasting pan and spoon
  the potatoes and onions on top.  Pour the wine into the pan and bake
  for 12 minutes or until the cheese has melted.  Using 2 metal
  spatulas, gently stir the potatoes to coat with melted cheese,
  sprinkle with pepper and serve at once.
  
  Recipe by:  Claudine Peltot.
  
  Source: Food & Wine, March 2002
  
  From: Mimi Hiller

  Reblochon and Pont-l'Eveque are soft, raw milk, washed rind, smear
  ripened French cheeses. Brie would be a reasonably good substitute
  in the US which doesn't allow raw milk cheese to be made or
  imported. -JW


MMMMM


YK Jim


... I am an accomplished cheese paparazzi

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