WE pay the tarriffs, because they raise the prices to cover them having to pay the tarriffs effectively passing the cost onto us, the citizens. It ain't that complicated, people try like hell to make it seem like people aren't paying them, but we are......it is a TAX on the American people......period. DD
In my Seargeant Hulka voice, Relax Francis. Yes, we all pay the tariffs. The question WAS at what point in a products journey does the tariff get paid?
At every point......from the very first time they buy any goods to start manufacturing, it raises the price all along the chain...... It is a semantics argument you seem to be trying to make - yes, the importers had to pay tax on the goods when they get them and then they pass that cost off to us. It is a disingenuous discussion to try to say, well they were paid by the importers....it is just a bait and switch argument. Francis.....was funny though, thanks Big toe! DD
Did you read my first post on this. It was just a question from me because I did not know at which point the tariff money is paid as far as shipping and such? It's still very gray to me. Army training sir.
The answer is "It depends" some tariffs are on plastic or rubber, etc so manufacturers pay them when they start making the widget, some are on the final widget, there are tariffs compounded on top of tariffs, it is a disastrous policy. There are some instances when you are protecting one of your own competing industries - like Auto etc - when they might be effective, but the way Trump is doing it like a bull in a china shop is just dumb. Barnacky? Barnacky? He owes me money! DD
In the USofA tariffs are collected at the point of entry, if that's the answer to the question I think you've been asking ...btw I'm also quite fond of the fish or shrimp (grilled not fried) tacos
I had fish tacos (tilapia) in San Diego last year. If they were readily available around Albany where I reside, they would be a staple.
Look for IQF (individually quick frozen) wild caught white fish or shrimp. Flounder is my go-to, because that's the best quality ones they have at the HEB here 1. Quick pickle a red onion in a mason jar 2. Blend up serranos, cilantro, avocado and crema 3. Open pack of pre-cut cabbage (think cole slaw without the dressing) 4/5. Heat corn tortillas and cook seafood 6. Profit
Im the one on the left. I make a killer fish taco. Problem is Irish wife don't do da fish. Plus, I'm around food all day. I'm a dining services Director. Thats for sure a weekend only make.
Then why can't you find a fish taco in Albany? Also, have you mentioned to your wife that she's from an island? I knew you were a chef-type, much respect, that's a hell of a hard career. My brother finally bailed out of it after 20-something years.
Took me 10 years to figure out the way is administration. I can't stand in one spot for 10 hours a day. Seafood is the most under utilized product in Ireland. They are finally coming around. Not a lot of passable Mexican restaurants in my neck of the woods.
You have a kichen at home, don't you? I still can't comprehend why/how you can't make a fish taco. My brother went kinda your way, out of the kitchen and he got a job designing and equipping new restaurant kitchens...then Covid happened and his job evaporated
Because I'm not making two dinners after being around food all day. I have to make a solo vegetable every night as it is. Wife don't dig the veggies. I will make some when my friends come over next time. Good excuse to use the Blackstone
