Text 318, 98 rader
Skriven 2013-06-14 14:35:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Thin Mints
==================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Spend twenty bucks (before tax) in an Auto Zone and they put a point on
 DD> your card. Get five points and Auto Zone gives you a twenty dollar
 DD> in-store credit.

 NB> I go to Auto-Zone every so often, for oil/filters, and a few little
 NB> things, but rarely enough to make it worth my while, as far as I can
 NB> see..

But, you're not the typical Auto-Zone customer with a fairly fresh spouse just
starting out in life and having a somewhat "iffy" car. Or an established family
person with two or three driving teenagers - who could break an anvil with a
rubber mallet. It's a good deal for those sorts of people.
 
 DD> Sometimes it took over an hour just to get her checked out. But, she
 DD> managed to accumulate enough "points" to buy a crate engine for her
 DD> Chevy Blazer - saving around U$1900.

 NB> That certainly was an abuse of the system... even if there weren't any
 NB> specific rules about it...

 DD> This is the main reason that only three reward points per day are
 DD> allowed. And purchases must be separated by at least three hours to
 DD> earn a point. But, it's a good deal overall for the average customer.

 NB> Makes sense.  :)

Auto Zone thought so. They refined the system further so that the "points" are
on a six month cycle and expire off if not accumulated into a reward by then.
And the rewards have to be "spent" within six months of being earned. The
company is more interested in driving business that helping someone (like the
babe above) to game the system.   Bv)=
 
 DD> Wegmans programme sounds similar to that of Office Max
 DD> - I get e-mails with 20% off coupons for nearly anything in store or
 DD> on-line.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mule Drivers' Style Salt Cod (Ajo Arriero)
 Categories: Seafood, Potatoes, Chilies, Eggs
      Yield: 4 Servings
 
    400 g  Salt cod filet; soaked in
           - water for 48 hours, water
           - changed twice a day
      2 lg Pontiac potatoes; sliced
           - thin, cut in postage stamp
           - sized squares
      1 l  Olive oil
      4    Piquillo peppers *
      1 cl Garlic; fine chopped
      4 lg Eggs
      1 lg Handful flat-leaf parsley;
           - coarse chopped
 
  To serve: thickly sliced sourdough, toasted
  
  Remove skin from salt cod and shred the meat off the bones,
  discarding skin and bones. Combine cod and potatoes in a
  large non-stick wok (see note) and pour over olive oil to
  cover. Bring the temperature of the oil up to a simmer
  quickly over medium heat, then reduce heat to low (about
  90oC/195oF), so oil gently bubbles, and cook for 30 minutes
  or until tender. Using the back of two wooden spoons, mash
  fish and potato together into tiny pieces. Transfer to a
  strainer and stand for 20 minutes.
  
  Meanwhile, process peppers and garlic in a food processor,
  add eggs and combine.
  
  Return cod mixture to a clean wok, pour over pepper mixture
  and add parsley. Cook over low heat, stirring, using two
  wooden spoons to mash the mixture, then beat for 5-10
  minutes or until thick and creamy and season to taste with
  sea salt and freshly ground black pepper.
  
  Serve warm, thickly spread over freshly toasted bread.
  
  * Piquillo peppers are small beak-shaped peppers (Piquillo
  meaning alittle beaksA in Spanish), from the northern
  Navarra region, which have been smoked, hand-peeled and
  bottled in their own juices. They are available from select
  delicatessens. You may need to use a heat diffuser under
  your wok so it doesnAt get too hot.
  
  From: http://gourmettraveller.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A converted cannibal is one who, on Friday, eats only fishermen. E. Lotney
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