Text 7774, 76 rader
Skriven 2013-12-12 06:49:00 av Dave Drum (71869.cooking)
   Kommentar till text 7769 av Dale Shipp (1:261/1466.0)
Ärende: Budget
==============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> be in a certain position. Even the Pick 3 game is a hosing on the odds.
 DD> All 10 numbers are in play on each of the three draws ... which by my
 DD> quick calculations is 1000:1 against.  For a payout of 100
 DD> dollars (1/10th what the odds indicate).

 DS> Your odds calculations are right.  Here in Maryland the state sponsored
 DS> pick 3 pays out $500 for getting all three numbers right in the correct
 DS> order, which is half of the "fair" pay off.  If your state only pays
 DS> $100 for all three, then they are really taking the lions share!  They
 DS> also have lots of other ways to play the game, but I've never bothered

Illinois has added multiplier balls to the pick 3 and pick 4 games - called
"Fireballs" As far as I can determine they are an even worse sucker bet than
the straight or box picks on the numbers you play.

 DS> to compute the odds for them.  Here what happens in the pick 3 (and
 DS> pick 4) is that 50% of the money bet goes out in winnings.  About 25%
 DS> or so goes to the company running the game, and the rest goes to the
 DS> state. Of course, back when the numbers game was played by crime groups
 DS> -- they payed out $600 for a winning ticket.

Never played the "numbers" but back in the day my friend Dennis and I had more
phone wire in a four block area of downtown Springfield that the telephone
company did. All running from the backs of pay-phones (remember those?) in some
tavern or other to one of three (illegal) horse parlors. We never bet. Just
collected our fees for running the wire.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horsemeat Sirloin w/Ground Cherries
 Categories: Exotics, Wine, Fruits, Nuts
      Yield: 4 Servings
 
      4    (1 lb ea) horse meat sirloin
           - slices; boneless

MMMMM--------------------GROUND CHERRY SAUCE-------------------------
    1/4 c  (60 mL) extra virgin olive
           - oil
      1 tb (15 mL) French shallots;
           - chopped
      3 tb (45 mL) Sicilian pistachios
    1/4 c  (60 mL) white wine *
    1/2 c  (125 mL) ground cherries;
           - halved
      2 ts (10 mL) white wine vinegar
      2 ts (10 mL) maple syrup
    1/4 c  (60 mL) demi-glace sauce;
           - reconstituted
 
  * Substitute of white grape juice will work.
  
  In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown
  the shallots and peanuts. Deglaze with the white wine. Let
  reduce by half. Add ground cherries and let simmer 1 to 2
  minutes.
  
  Fold in the vinegar, maple syrup and demi-glace sauce.
  Simmer 1 minute. Set aside. In a hot frying pan, add the
  rest of the oil and cook the slices of sirloin 2 to 4
  minutes each side.
  
  Serve with the ground cherry sauce.
  
  From: http://www.metro.ca/recette
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If all the world's a stage, I want to operate the trap door. -- Paul Beatty
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