The money food chain

David Kaspar — Wed, 17 Dec 2003 12:18:41 +0000

Observation:
Our car was serviced the other week and most of the costs were for parts. I paid by credit card and thus postponed the actual debiting of my account until the end of the month. I was also rewarded with a few reward points that I eventually will be able to trade in for trips, hotel stays or car hire.
The owner of the car shop was a very friendly gentleman and we ended up chatting for a good half hour about life and things. He mentioned that he is paying by credit card for most parts that he orders for his clients. He is using the same credit card company as me and recently he was on a trip to Paris for two, paid by reward points.
Now, what if the dealer that he is ordering parts from is using a credit card as well for their rather large amount of purchases. This would mean that possibly the same credit card company is able to charge a fee 3-4 times for the same product; while it is traveling from a producer, via various middle hands to the final consumer (me).
It also means that possibly 3 individuals/companies have earned reward points on behalf of my purchase. No doubt something that I as the final consumer will be burdened with in the form of higher annual fees.
So, does this make me a player at the top of the food chain? Am I positioned at the top as I pick and choose what to consume by spending money on it?
I think not. Instead I suspect I am at the bottom of the money food chain. I, like billions others, are like small plankton feeding some slightly larger predators above us. At the top are a few global predators and I bet that American Express is one of them.

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Swedish meatballs

David Kaspar — Mon, 20 Oct 2003 08:11:28 +0000

Some of the more Swedish dishes would be herring, smoked salmon, beef with beet root and fried potatoes and sausage cubes (pytt i panna). Swedish Meatballs, though, is probably the most Swedish dish of all dishes. You can find the ingredients anywhere in the world.
For 4 – 5 portions you need: roughly 400 g of mixed minced meat; 3/4 dl of bread crumbs (you can also crush dry white bread); 2 dl of milk; 1 – 1,5 teaspoon salt; 1/2 teaspoon white or black pepper; 1 tablespoon grated onion; 1 egg.

1. Preparing:
First of all mix the bread crumbs with the milk. Let stand for 10 minutes, otherwise the meatballs may get a taste of bread Meanwhile, mix the minced meat with the salt. The salt actually helps the mince stay together. Add pepper, and if desired also other spice, such as ginger, and the onion.
Now add the milk and bread crumbs mixture, and the egg. The egg makes the whole mixture more porous and easier to fry. Mix the ingredients well, but don’t overdo which could result in that the fat escapes from the meat. Don’t use a kitchen mixer, use your hands!
2. Frying:
Roll the mixture to balls, about 20 – 25 mm in diameter / 1″, using your hands. Washing your hands in cold water now and again makes the rolling easier. Place the balls on a cutting board that has been rinsed in water (prevents the balls from sticking). Heat butter in a hot frying pan. Place the balls in the pan, but not all at once. Shake the pan now and again so the meatballs get fried on all sides. Once they have obtained a golden brown colour, reduce the heat and let them fry for another 3 – 5 minutes, depending on size. Do not cover the frying pan.
3. The gravy:
After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and spice with soy sauce.
4. Suggestions for serving:
Swedes enjoy their meatballs with boiled potatoes and lingonberries. Pour the gravy over the meatballs and potatoes when serving. Yummy! Some also like their meatballs together with stewed macaroni.

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The money food chain

Swedish meatballs