Why are US dollar bills all the same size and colour? How do blind and partially-sighted people know which is which? Has there been any plan to change this ?
I think it's a device to confuse tourists .There must be mistakes made. We come from countries where the colour of each banknote,'bill', is different and they are of different sizes, as here
You can tell the value at a glance by colour, or by touch from the size.And if you have a wad of mixed values, you can sort them out and pick out the different ones by 'squaring' the wad.
That, in itself, seems unnecessary. If you can tell at a glance by the color, why would you also need to tell by the size?Or vice versa? Why not just have different sizes. Even sighted people could be accomodated by that. I seem to recall that the Canadians also have different colored banknotes, and I know the subject comes up periodically in this country. The subject of the wisdom of making pennies which cost more than a penny to manufacure also comes up quite often.
As to the size or shape of bills, I wonder how that would work in the laundromats and casinos, where the money and/or change dispensed, has to recognize the denomination of the bills inserted? I suspect that may have something to do with the fact that the only 'fast cash' I can ever get out of an ATM machine has to be in multiples of $20 bills. Granted a machine could detect colors as readily as it can distinguish between Lincoln and Jefferson, etc. But, wouldn't the different sizes or shapes create a problem for a machine?
Originally posted by frankvan: That, in itself, seems unnecessary. If you can tell at a glance by the color, why would you also need to tell by the size?Or vice versa? Why not just have different sizes.
Because sighted people tell by the colour; there's no need for us to look at the number, or anything else, indicating the value and we never do; blind people tell by the size and partially-sighted people are aided by colour, the large printed figure and by each note having a large distinctive shape, such as a triangle, printed on it (the last is true of British notes, anyway, and the euro notes appear to have some distinctive pattern, too).
Our cash machines read all different notes. For example, if you pay the machine in a French car park 8 euros, by inserting a 10 or 20 euro note, it recognises which note that is and gives the right change for the note.Likewise our cashpoints [ATMs] dispense a variety of notes to the sum demanded.
Your blind people have no way of telling which they have.Dollar bills don't have any obvious mark on the surface, such as Braille dots, to help them.
'The US government has been told to change the size or texture of its banknotes because it is difficult for blind people to tell the notes apart...'US is told to revamp dollar notes
There are differences in the FEEL of our bills, which blind people can "see". I don't know what they are, or how they do it, but I know many blind vendors that can tell what bill they have been given.
I think there are some raised areas which we normally don't notice, but that people who read braille notice.
Who's the bloke on the left of the note? And is he really prettier than Sir John Houblon [£50 note in my 'Pounds' link above]? Surely not! (He might beat the unglamorous Elizabeth Fry, on our £5, though )
No, Fred; French Canadian 'soupe aux pois' is not green. It's made with dried pea beans, and I'm not sure but I think perhaps salt pork. It is more yellow in color. Those are the kind of peas we used to shoot out of a pea-shooter. Some of the Canadians here may be familiar with a restaurant called Pot Aux feu, I think it was in Cartierville. It has been at least 60 years since I've visited the place and had any real hearty French Canadian cuisine, but the memory lingers on. Delicious.
They used to make a French Canadian Tarte aux Suif. The main ingredient was beef suet and brown sugar, served hot. It produced a kind of caramel filling. It has probably been outlawed by this time, because it would no doubt clog arteries in weeks.
Ah, the 'yellow' pea soup is akin to what we call lentil soup in Britain, the lentil being of the same family (legume) as the green pea. Your yellow soup is made, as you say, with dried peas and is sometimes found in France.In Britain , dried peas used to be made into pease pottage, but no more
Yabbut a French Canadian pulp-cutter, working in Northern Quebec outdoors in winter, would likely burn about 5,000 calories in work-energy and just keeping warm! So they'd burn it up before it clogged.
One of Mme. Benoit's French Canadian pea soup recipes:
1 1/2 cups green or yellow split peas 6 cups hot water 1 ham bone 1 onion chopped finely 1/2 cup diced celery 2 cups milk 1 tablespoon butter 1 teaspoon fresh mint salt and pepper to taste
Rinse the peas and soak over night in enough cold water to cover them. Drain and add - the hot water - ham bone, onion and celery.
Cover and simmer for two hours.
Remove the ham bone. Sieve the soup. Add milk, butter, mint, salt and pepper.
Simmer a few minutes and serve with buttered croutons.
(Of course the celery and mint would only be used in season. No fresh produce markets in those days, there. And salt pork could substitute for the ham bone. And in late winter, when the cows stopped producing milk, the farm wife or camp cook would just add a little more water.)
Posts: 6961 | Location: British Columbia, Canada | Registered: 06-11-02
Our ancestors knew how to cook good ingredients so as to get a little warmth and comfort to their poor bodies that worked all day in very cold weather!
Here is a recipe for tallow pie, a traditional dish from our grandmother's day :
This is what you will need:
1 cup ( 227 g ) of grated maple sugar 1 cup ( 227 g ) of dried raisins 1/2 cup ( 114 g ) of beef tallow (fat) from around the kidneys 1 1/2 tablespoons ( 23 ml ) of vinegar 1/2 teaspoon ( 3 ml ) nutmeg 2 unbaked piecrusts
How to make it:
Preheat the over to 375 degrees °F Mix all the ingredients melt them over gentle heat.
Pour into one piecrust and cover with the other.
Bake for about forty minutes.
Serve the pie very hot!
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Nos ancêtres savaient cuisiner les bons ingrédients pour procurer un peu de chaleur et de réconfort à leurs pauvres corps qui travaillaient toute la journée au grand foid!
Voici donc une recette de tarte au suif, un met traditionnel du temps de nos grand-mère!
Ce qu'il vous faut:
1 tasse ( 227 g ) de sucre d'érable râpé 1 tasse ( 227 g ) de raisins secs 1/2 tasse ( 114 g ) de suif de rognon de bœuf 1 1/2 c. à table ( 23 ml ) de vinaigre 1/2 c. à thé ( 3 ml ) de muscade 2 abaisses de croûte de tarte non cuites
Comment faire:
Préchauffer le four à 375 degrés °F Mélanger tous les ingrédients et lles faire fondre sur un feu doux. Verser dans une croûte de tarte et recouvrir avec l'autre croûte de tarte. Cuire au four une quarantaine de minutes. Servir la tarte très chaude!
Posts: 6961 | Location: British Columbia, Canada | Registered: 06-11-02
.There must be mistakes made. We come from countries where the colour of each banknote,'bill', is different and they are of different sizes, as here
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