-=> Shawn Highfield wrote to Dave Drum <=-

 DD> There is a law in my state that prohibits different pricing for
 DD> credit or for ca$h. So they do a "wotk around" in most places by
 DD> offering a "discount for cash" usually <5% which cover the processing

 SH> That's the same here.

 DD> plastic. The smart places build the cost of processing into their
 DD> price structure. Then if they get ca$h it's a bonus toward the annual
 DD> Holiday Party.  Bv)=

 SH> A lot of stores around here just won't take cash.  Even when I argue
 SH> and say it's the only legal form of payment.  It's not worth the
 SH> argument so I stopped carrying it.

That's just bizarre. I carry different ca$h money than most. And it's
just for "waitress bait" (tips). I do U$2 bills, U$1 coins and 50c coins.
It has the effect of making me remembered and always getting wonderful
service rhw next time I'm at that venue. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isaiah's Gluten-Free Sandwich Bread
 Categories: Breads
      Yield: 1 Loaf
 
  1 1/4 c  (170 g) brown rice flour; +
      1 tb For dusting
      1 c  (113 g) sorghum flour
      1 c  (115 g) tapioca starch
    2/3 c  + 1 tb. (85 g) whey powder
      2 tb (30 g) sugar
  1 1/2 tb (12 g) xanthan gum
  1 1/2 ts (9 g) salt
      7 g  Active dry yeast
      2 lg Eggs; room temperature
    1/4 c  (85 g) oil; more for
           - greasing pan
  1 1/2 c  (340 g) seltzer; room temp,
           - as needed
      1 ts Rice bran; + more for
           - coating pan
 
  In a large bowl, whisk together the rice flour, sorghum
  flour, tapioca starch, whey powder, sugar, xanthan gum,
  salt and yeast.
  
  In a small bowl, whisk together the eggs and oil.
  
  Place the flour mixture in the bowl of a standing mixer
  fitted with the paddle attachment. Add the egg mixture
  and with the motor on low speed, slowly stream in the
  seltzer until a sticky, stretchy batter-like dough
  forms. Increase the speed to medium-high and mix for 4
  minutes.
  
  Meanwhile, grease an 8 1/2" X 4 1/2" X 2 2/4" loaf pan
  with cooking spray and coat with rice bran. In one
  piece, scoop the dough into the pan and gently smooth
  out the top with greased fingers (to avoid degassing).
  Cover loosely with plastic wrap and let proof at room
  temperature for about 90 minutes or until the dough
  peeks over the top of the pan.
  
  In a small bowl, stir together the rice bran and 1 tbsp.
  rice flour.
  
  Place a pizza stone (or a heavy duty cookie sheet) on
  the middle rack of the oven and set @ 350ºF/175ºC.
  
  Lightly dust the loaf with the rice bran mixture and
  using a serrated knife, diagonally score the loaf three
  times, 1/4" deep. Bake until golden brown, about 1 hour.
  Remove the loaf from the pan and place directly on the
  pizza stone (or cookie sheet). Bake on the pizza stone
  (or cookie sheet) until the loaf sounds hollow when
  thumped on the bottom, about 15 minutes. Place the loaf
  on its side on a wire rack to cool completely before
  slicing, about 1 hour.
  
  NOTES: You can store the bread in an airtight plastic
  bag at room temperature for up to four days, refrigerate
  for up to two weeks or freeze for up to three months.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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