Postage

On 2014-03-08 06:02:07 -0600, Martin said:

On Fri, 7 Mar 2014 20:08:06 -0600, Dan Stephenson
wrote:

On 2014-03-07 05:19:56 -0600, Martin said:

On Thu, 6 Mar 2014 19:43:05 -0600, Dan Stephenson
wrote:

On 2014-03-06 03:40:23 -0600, Martin said:

On Wed, 5 Mar 2014 21:10:51 -0600, Dan Stephenson
wrote:


All the market is, is the free association of people trading for mutual
benefit. If there are problems after a privitization, it is because
those structural problems that were always there, become revealed.

The ground rules were changed after privatisation. Competitors are allowed to
employ staff at less than the minimum legal salary. They are not obliged to
deliver mail in a timely manner.

Then that is not a free market!

In what way isn't it a free market?

The government interference to which you referred.

The government implemented a free capitalist market based on maximum
profits for
minimum services. They didn't interfere.

You said "the ground rules were change", therefore, interference. It
is not a free market if "the government implements" it. A free market
exists in the *absence* of influence of institutions that are
un-connected from the free exercise of will by individuals.


--
Dan Stephenson
http://stepheda.com
Travel pages for Europe and the U.S.A. (and New Zealand too)

On 2014-03-08 05:59:32 -0600, Martin said:

On Fri, 7 Mar 2014 20:05:52 -0600, Dan Stephenson
wrote:

On 2014-03-07 02:16:48 -0600, Frank Hucklenbroich said:

Am Thu, 6 Mar 2014 19:43:05 -0600 schrieb Dan Stephenson:

In Germany, I like the schnitzel.

You get that a lot in Germany, but it's originally from Austria. The real
Asutrian "Wiener Schnitzel" has to be made from veal btw.

Regards,

Frank

Oh right! von kalb

It came from some kind of fruit dressing. It was a nice touch. What I
*really* like is when a fried egg is place on top of it.

AID?

I don't recognize the name of that fruit. It was some kind of berry, I
think, like a strawberry but more tart.

--
Dan Stephenson
http://stepheda.com
Travel pages for Europe and the U.S.A. (and New Zealand too)

Am 09.03.2014 12:50, schrieb Dan Stephenson:

I don't recognize the name of that fruit. It was some kind of berry, I
think, like a strawberry but more tart.

Probably lingonberry (cowberry???) - often served with venison.

Josef



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On 2014-03-09 07:14:26 -0500, Josef Kleber said:

Am 09.03.2014 12:50, schrieb Dan Stephenson:

I don't recognize the name of that fruit. It was some kind of berry, I
think, like a strawberry but more tart.

Probably lingonberry (cowberry???) - often served with venison.

Josef

Hmm maybe. It was dark red. Does that sound right? Anyway, it was awesome!

I could find of photo from my collection but I found this one that
shows the little cup with fruit sauce:

http://www.tripadvisor.com/LocationP...nce-Vaduz.html


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--
Dan Stephenson
http://stepheda.com
Travel pages for Europe and the U.S.A. (and New Zealand too)

Am Fri, 07 Mar 2014 10:23:59 -0500 schrieb James Silverton:

I know the
German for turkey is der Puter/die Pute and, perhaps more formally, der
Truthahn/die Truthenne.

The animal is mostly called Truthahn, the meat ist called Pute most of the
time. Something like pig/pork.

Regards,

Frank

Am 09.03.2014 23:00, schrieb Dan Stephenson:
On 2014-03-09 07:14:26 -0500, Josef Kleber said:

Am 09.03.2014 12:50, schrieb Dan Stephenson:

I don't recognize the name of that fruit. It was some kind of berry, I
think, like a strawberry but more tart.

Probably lingonberry (cowberry???) - often served with venison.

Hmm maybe. It was dark red. Does that sound right?

Yes. It's kind of a european cranberry.

Anyway, it was awesome!

Well, i like it too! :-)

I could find of photo from my collection but I found this one that shows
the little cup with fruit sauce:

http://www.tripadvisor.com/LocationP...nce-Vaduz.html

It's too dark to judge. If it was in Liechtenstein, it probably was
lingonberry. It's quite common in western austria. In the viennesse
cuisine it would be lemon slice, anchovy and maybe capers.

Josef


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On Fri, 7 Mar 2014 09:16:48 +0100, Frank Hucklenbroich wrote in post :
:

In Germany, I like the schnitzel.

You get that a lot in Germany, but it's originally from Austria. The real
Asutrian "Wiener Schnitzel" has to be made from veal btw.

Traditionally yes, but you will find, especially in Vienna that Schitzel
connoisseurs often prefer it made from the more usual pork. Veal tends to
dryness and can be a little bland. Apart from the cost.
--
Tim C. Linz, Austria.

On Fri, 07 Mar 2014 10:23:59 -0500, James Silverton wrote in post :
:

I've seen "Pute Schnitzel" in German and Swiss supermarkets. I know the
German for turkey is der Puter/die Pute and, perhaps more formally, der
Truthahn/die Truthenne.

Pute is the female turkey, Truthan is the male.

--
Tim C. Linz, Austria.

On Fri, 7 Mar 2014 20:47:20 +0000 (UTC), Erilar wrote in post :
:

James Silverton wrote:
On 3/7/2014 8:44 AM, Erilar wrote:
Frank Hucklenbroich wrote:
Am Thu, 6 Mar 2014 19:43:05 -0600 schrieb Dan Stephenson:

In Germany, I like the schnitzel.

You get that a lot in Germany, but it's originally from Austria. The real
Asutrian "Wiener Schnitzel" has to be made from veal btw.

Regards,

Frank

I love Wiener Schnitzel, but Schweineschnitzel Wiener Art is great, too!


I've seen "Pute Schnitzel" in German and Swiss supermarkets. I know the
German for turkey is der Puter/die Pute and, perhaps more formally, der
Truthahn/die Truthenne.


I'm sure I'd like that, too, if I ran across it over there on a menu.

It's very popular with children as it is usually more tender than
pork/veal.

--
Tim C. Linz, Austria.

On Fri, 7 Mar 2014 20:05:52 -0600, Dan Stephenson wrote in post :
news:2014030720055284571-stephedanospam@maccom :

Am Thu, 6 Mar 2014 19:43:05 -0600 schrieb Dan Stephenson:

In Germany, I like the schnitzel.

You get that a lot in Germany, but it's originally from Austria. The real
Asutrian "Wiener Schnitzel" has to be made from veal btw.

Regards,

Frank

Oh right! von kalb

It came from some kind of fruit dressing. It was a nice touch. What I
*really* like is when a friend egg is place on top of it.

Sacrilege!!


or, like Germans often do, serve it with some sort of sauce(mushroom is
common) or gravy.



--
Tim C. Linz, Austria.