Text 34659, 93 rader
Skriven 2015-12-30 16:07:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: semi-honest 736
===========================
> If we really hate the restaurant we are unlikely to be there... ;)  But
> we do mention overcharges, too...  :)

A place I really hate gets gone to once. I figure if the
food and service are such that I hate the place, there's
an increased chance that something awful will happen at
the cashier, as well.

>  ML> At bars, if my count is higher than theirs, I tend to 
>  ML> assume I've been comped something unless there's reason
>  ML> to believe otherwise.
> Not a place we spend much time (or money) at... And the few times I
> might have had a bar tab, it's rarely for more than one drink... and
> usually in those cases, someone else at the table is buying... :)

Bars are social clubs for those without the means to pay
dues. You have other social opportunities I think.

> Generally any shortcharges at the store have been from things as
> scanned, so I tend to lay the blame to the computer, not the cashier,
> and would figure that spy cameras aren't going to be seeing that...
> especially at the grocery store...  

If it's a computer problem, and the error is in my favor,
I won't say anything ever. If I'm being shortchanged in such
a situation, for sure I'll bring it up.

>  ML> when a bagger has been known to put someone else's item
>  ML> in my bag - not much I can do after unpacking my stuff
>  ML> at home, and it is up to the shorted person to figure
>  ML> that out, and anyway it happens to me at least as much
>  ML> as I get benefitted, so things even out more or less.
> Richard usually bags for us... and he's pretty careful..  :)

At Weggies here, you don't self-bag - or if you can, it's
not generally done.

> Trifling with a trifle...  ;)  I suppose they thought they were making
> it simpler and "healthier"...  ;)

Remembere that dinner that Annie had auctioned off as a
benefit for the SPCA? We met with the winning bidder, and
we agreed on a completely different menu - shrimp either
coconutted or satay-style, Annie's vegetable soup, chicken
with cashew nuts, Annie's lamb tagine, beef rendang, and
Annie's trifle: so that's three things for each person, a
somewhat equitable distribution of labor. We went to Wegman's
today to pick up fruit for the trifle, and she got close to
$40 worth of berries, which were totally exorbitant, with
blueberries 50% more than blackberries, which were something
close to normal price. I suggested she make a jam trifle, but
she had never heard of such a thing. By my calcs, we are
putting down $100-125 in food PLUS wine for the occasion.
Annie couldn't find ladyfingers, so the head of the SPCA had
to go get some; meanwhile Annie had thrown away the remaining
half the orange cake, which I had told her would be perfect 
for making into trifle. It's amazing how we tolerate each
other, as she is totally unadaptable - she forgot to get
chicken broth for the vegetable soup base and is getting all
stressed about that, but there are 5 quarts of beef-and-chicken
broth in the fridge that she refuses to use for the purpose.

Spice-Rubbed Lamb Chops 
categories: main, starter, lamb
servings: 1 or 2

1 ts dried thyme
1/2 ts ground cumin
1/2 ts ground coriander
1/4 ts paprika
1/2 ts coarse salt
Freshly ground pepper
2 lamb rib chops (about 5 1/2 oz each)
2 ts extra-virgin olive oil
1 oz arugula (about 2 c)

Stir together thyme, cumin, coriander, paprika, and 
salt in a small bowl; season with pepper. Put chops 
on a plate; rub each side with spice mixture. Let 
stand at least 10 min, up to 1 hr.

Heat 1 ts oil in a medium heavy skillet over 
medium-high heat until very hot. Add chops. Reduce 
heat to medium. Cook chops, flipping halfway though, 
until deeply browned, about 10 min total for 
medium-rare. Transfer each chop to a serving plate. 
Divide arugula between plates; drizzle with remaining 
oil. Serve with cauliflower.

Source: Martha Stewart

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