Text 9373, 105 rader
Skriven 2014-01-31 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: various
===============
  Subj: Tracking Sales

JW> I knew a small furniture store that was doing that in a crude way on
JW> an Apple II way back in 1981.

DD> Probably someone wanted to feel "modern" if it was a small place.
DD> The owner or manager of a small store would know his stock and
DD> know trends

Yeah, but it sure impressed the hell out of his banker (me) when he
went in to get his lines extended. Instead of saying, "I get a
little better than three turns a year ... I guess", he could show
off a printout that his turnover ratio was 101.6 days. [g]

  Subj: Salt

JW> Sea salt is about 2% organic matter and other salts...
JW> a subtle difference one can argue that it is not worth the
JW> premium price.

DD> Correct. AFAIAC Fleur de Sel, French Grey Salt, Black Hawaiian
DD> Salt, Cyprus Flake Salt, Redmond Real Salt, and/or Mediterranean
DD> Sea Salt, etc. are affectations foisted upon a gullible public

I wouldn't go that far. It is not worth the premium to me (or to you
obviously) but that is not to say that some people will knowingly
and happily pay the premium for that little difference in taste.
Some people are happy with $6 jug wine and hesitate to spend $20 for
a wine that scores 92 while others will pay $200+ for something that
scores a 97, a tenfold increase for a 5% improvement). Roslind will
pay up to $20 per lb. for select coffee beans while her sister buys
cans of preground whatever is on sale that week at the grocery
store.

  Subj: Rant

JW> Cute little death bears

DD> re-purpose those bears as a patent medicine.
 
Nyuk, nyuk, nyuk!

  Subj: Big Mac Pricing

> a second Big Mac or second Egg McMuffin for the temperature at
> noon of the previous day. I got a pair of Big Macs the other day
> for $4.65+tax. If the noon temps were below zero (F) the second
> sarnie is free.

They don't do that here for some reason [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bistro Beef Steak
 Categories: Beef, Steak, Wine, Potatoes, Onion
      Yield: 4 Servings
 
      1 lb Beef top sirloin, boneless
           Cut 3/4 inch thick
      2 tb Italian parsley; chopped
      2    Cloves garlic; crushed
    1/2 ts Pepper
      1 lg Red onion
      1 tb Olive oil
           Salt; optional
    1/4 c  Dry red wine
  1 1/2 lb New potatoes; steamed
 
  Trim fat from beef steak. Cut steak lengthwise in half and then
  crosswise into 1/2-inch thick strips. In a medium bowl, combine beef,
  parsley, garlic and pepper; toss to coat. Set aside.
  
  Cut onion into 1/4 inch thick slices; separate into rings. In a large
  nonstick skillet, heat oil over medium-high heat until hot. Add
  onion, then cook and stir 3 to 5 minutes or until crisp-tender.
  Remove to serving platter; keep warm.
  
  In same skillet, add beef and stir-fry 2 minutes or until outside
  surface is no longer pink. Season with salt, if desired. Place beef
  on top of onion.
  
  Add wine to skillet; cook and stir until browned bits attached to
  surface are dissolved and liquid thickens slightly. Pour sauce over
  beef. Serve with potatoes.
  
  To steam new potatoes, place steamer basket in 1/2 inch of water
  (water should not touch bottom of basket). Place 10 to 12 new
  potatoes (about 1 1/2 pounds) in basket. Cover tightly and heat to
  boiling; reduce heat. Steam 18 to 22 minutes or until tender.
  
  Recipe Courtesy of the National Cattlemen's Beef Association
  
  From: Bobbie
 
MMMMM


YK Jim


... Entropy isn't what it used to be.

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