I've seen where some banks started charging
for counting change.
Our credit union has a coin counting machine that gives you a slip to
use in making a deposit. No charge. Strange thing is the number of
rejected items sitting on top of the machine -- including some circular batteries.
Not so weird, perhaps, or at least partly explainable.
I know people who keep loose change in the same place
as loose other things - paper clips, hearing aid
batteries, cough drops, ... . It would not be too
much of a stretch to imagine them myopically throwing
the whole contents of a bowl of junk into their bag
of coins to be sorted and having the machine do the
work. Thing is that hearing aid batteries are worth
far more than coins, so you'd think folks would want
to save them. Maybe they're used batteries.
Some grocery stores here also have coin counting machines. I believe,
but am not sure, that there is no charge if you spend the money in the
store.
I inquired, and it seems that the machines charge an
extortionate 7%, but some of the systems will let the
customer use the full amount on purchases in the store
or on Amazon, commission-free.
Title: Pork on Horseback
That is a seriously weird recipe. At least
it's the year of the pig now. One could
substitute pork for chicken in this inauthentic
but perfectly okay dish below.
Classic chicken balti
categories: British, Indianish, main, poultry
servings: 4
1 Tb peanut oil
1 onion (finely chopped)
1 garlic clove (minced)
1 cm ginger (fresh, peeled and grated)
2 lg chicken breasts (cut into bite-sized pieces)
250 mL vegetable stock or chicken stock
1 ts tomato pur˙e
salt to taste
1 bay leaf
1 lg tomato (sliced)
h - For the Balti Spice Mix:
1/2 ts mustard seeds, crushed
2 Tb cilantro, fresh, chopped
1 ts Garam Masala
4 curry leaves, dried; crushed
1 ts palm sugar
1 ts coriander
1 ts cumin
1 ts cinnamon
1 ts cloves
1 ts turmeric
1 ts nigella seeds
3 green chiles, chopped
4 cardamom pods, split
Assemble all the spices.
Heat the oil in a large pan. Once hot but not
smoking, add the lightly crushed mustard seeds,
cook for 30 sec only, beware they may pop and
spit out of the pan. Add the chopped onion,
lower the heat and cook 3 to 5 min until soft
but not coloured. Then, add all the spices
plus the garlic and ginger. Cook on medium heat
making sure the spices don't burn.
Add the chicken and sugar stirring well to coat
in the spices. Cook 10 min stirring occasionally
Add the stock, the tomato puree, a pinch of salt
and the bay leaf. Stir again and then lower the
heat. Cook gently for 25 min until the chicken
is cooked through and tender. Finally add the
cilantro/coriander and tomato, stir and cook for
a further 3 min.
Serve piping hot in balti dishes with naan
breads on the side.
Elaine Lemm, thespruceeats.com
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