On 02/22/2016 11:02 AM, MICHAEL LOO -> STEVE THRASHER wrote:

 ML> With the prices of oil, what's the '17 PFD going to look like?

It's based on a 5 year average.  Last year it was $2,072, the last 5 years
averaged $1,149.  IIRC a lot of the money is in the stock market/various other
investments, with the profits, along with the "Oil Money" for that year are
used to calculate it.  I expect it to nose dive in a few years since all of
these are not really doing well, I think.  I'm not a financial person, Connie
was the accountant/enrolled agent, she'd hand me the tax forms and say "Sign
here", if I wanted to buy something I'd ask her if we could afford it.  Until
the PFD won't buy my airplane ticket to/from Las Vegas I'll maintain my
eligibility.  FYI, I can't be gone more than 180 days per year.  Last year I
was gone 168 days, this year it's looking like 179 days.  Although I can adjust
that down by a week by staying in Alaska longer before heading out to here,
I'll ponder that, depends on my gut feeling about the weather plus finalizing
my trip.  The days I travel out of state and get back don't count in the 180. 
I have a simple spreadsheet where I plug dates into it and it keeps track of
how long I'm gone for any trip, with a running total for the calendar year. 
Whew!  There's TMI about this subject.

bill@Snail~/Documents> cat /DOS/MM/FIDONET
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: The Ratios
 Categories: Info, Basics, Ffbb
      Yield: 1 Info


  Doughs
  Bread = 5 parts flour : 3 parts water (plus yeast and salt)
  Pasta Dough = 3 parts flour : 2 parts egg
  Pie Dough = 3 parts flour : 2 parts fat : 1 part water
  Biscuit = 3 parts flour : 1 part fat : 2 parts liquid
  Cookie Dough = 1 part sugar : 2 parts fat : 3 parts flour
  Pate a Choux = 2 parts water : 1 part butter : 1 part flour : 2 parts
  egg

  Batters
  Pound Cake = 1 part butter : 1 part sugar : 1 part egg : 1 part flour
  Sponge Cake = 1 part egg : 1 part sugar : 1 part flour : 1 part butter
  Angel Food Cake = 3 parts egg white : 3 parts sugar : 1 part flour
  Quick Bread = 2 parts flour : 2 parts liquid : 1 part egg : 1 part
  butter Muffin = 2 parts flour : 2 parts liquid : 1 part egg : 1 part
  butter Fritter = 2 parts flour : 2 parts liquid : 1 part egg
  Pancake = 2 parts flour : 2 parts liquid : 1 part egg : 1/2 part
  butter Popover = 2 parts liquid : 1 part egg : 1 part flour
  Crepe = 1 part liquid : 1 part egg : 1/2 part flour

  Stocks and Sauces
  Stock = 3 parts water : 2 parts bones
  Consomme = 12 parts stock : 3 parts meat : 1 part mirepoix : 1 part
  egg white
  Roux = 3 parts flour : 2 parts fat
  Thickening Ratio = 10 parts liquid : 1 part roux
  Beurre Manie = 1 part flour : 1 part butter (by volume)
  Slurry = 1 part cornstarch : 1 part water (by volume)
  Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid

  Farcir
  Sausage = 3 parts meat : 1 part fat
  Sausage Seasoning = 60 parts meat/fat : 1 part salt
  Mousseline = 8 parts meat : 4 parts cream : 1 part egg
  Brine= 20 parts water : 1 part salt

  Fat Based Sauces
  Mayonnaise = 20 parts oil : 1 part liquid (plus yolk)
  Vinaigrette = 3 parts oil : 1 part vinegar
  Hollandaise = 5 parts butter : 1 part yolk : 1 part liquid

  Custards
  Free-Standing Custard = 2 parts liquid : 1 part egg
  Creme Anglaise = 4 parts milk/cream : 1 part yolk : 1 part sugar
  Chocolate Sauce = 1 part chocolate : 1 part cream
  Caramel Sauce = 1 part sugar : 1 part cream

  "parts" are in weight units, be it grams or ounces or tons (my humor,
  he warns against commercial scaling unless you know what you're
  doing).
  Unless otherwise noted.
  "Flour" means all-purpose flour.  "Salt" means coarse kosher salt.
  "Eggs" means large eggs.  "Butter" can mean salted or sweet,
  whichever is your preference.

  :     Ratio
  :     The simple codes behind the craft of everyday cooking
  :     2009
  :
  :     Michael Ruhlman
  :
  :     Scribner
  :     ISBN-13:  978-4165-6611-3
  :     ISBN-10:  1-4165-6611-2

MMMMM

--
I have made this [letter] longer, because I have not had the time to make it
shorter.
    Blaise Pascal, "Lettres provinciales", letter 16, 1657

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