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JHE LAST WORD A spicy discovery T here's a radio station here in New Orleans that, for two hours each day, devotes all phone calls to the subject of food: "Who makes a good oyster po-boy in the Ninth Ward" or "How come Galatoire 's don't put mynez (mayonnaise) in their remoulade sauce?" For someone like me who's always thinking two meals ahead, it's critical listening. A few weeks ago a caller named George called the host in breathless glee. He had just returned home from a trip to Africa with a possession so prized he could hardly contain himself. In fact , it was so stupendous that he hesitated momentarily before revealing what it was, perhaps out of fear that a listener would recognize George's voice, track him down, and steal his booty. Finally secure in the knowledge that this was a scant possibility, he proceeded. "Tom, I've been all over the world and sampled some of the most exotic cuisines you could ever imagine," George bragged. "I've brought back some truly memorable foodstuffs in my time, but what I picked up in Africa is truly a sight to behold." What could it be? A rare fruit? Silverware with ivory handles? Some exotic African delicacy like fresh wildebeest testicles? "It's saffron! " For those unfamiliar with it, dried stigmas from the saffron flower are used in cooking such PLAY METER 182 JULY 1992 things as the Spanish rice dish may be lured in by a price that seems too good to be true-and is. aromatic and imparts a deep As Fay said, "If any operator is oforange color to the dish. Saffron, fered a Street Fighter, Champion though, is very expensive; about Edition for $640 to $800, he ought the only thing more costly is the to be aware that it's a copy board. white truffle. The parallels are going for betAnyway , George continued ween $1 ,500 and $2,000. What you with h is tale . " I was walking have is copyright, and maybe through a street crowded with even trademark, infringement." vendors hawking everything imBesides getting yourself in a aginable , when I heard one say, heap of trouble, think of others 'Mister, mister, quart of saffron you may be hurting. In bypassing for $200! ' I bought it on the spot, a reputable spice merchant, and now here it is, back with me in George not only got stuck with New Orleans. " something he didn't want, but he "Uh, George, what color is the also enriched the pocketbook of saffron?" asked Tom. an unscrupulous swine. "Kind of gray," he replied. Operators do the same when they "Why, what's wrong?" bypass conventional coin-op "I hate to tell you this George, channels, Fay says. but that's not saffron," Tom said. "Don't turn your back on a "For one thing, it's supposed to be distributor that's supported you an intense orange. Second, saf- throughout the years, just to save fron isn't sold by the quart. And a few bucks. To take money out third, even if you had a quart of of the normal industry circulation saffron, it would cost about pattern and give it to people on $3,000! I don't know what that the outside looking in is like guy sold you, but it isn't saffron. throwing money down the drain." In fact , don't even take a chance. George only got stuck with a Just throw it out, whatever it is." mysterious powder. End up with "I guess you're right," said a de- a copy board on your hands and jected, embarrassed George. Two you could end up with a bigger hundred dollars and a heady problem than what to season case of euphoria, gone. your rice with. D In an interview this month, AAMA executive vice president Bob Fay warns prospective Georges in the coin-op industry about the dangers of buying Christopher Caire parallel boards that turn out to be copies. Like George, operators News Editor paella, for example. It's highly