Text 1625, 108 rader
Skriven 2006-05-21 16:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TEX-MEX  60520
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> You should be able to buy a press cheaply.

 JW> not common items in Canadian stores.

 GJ> With 20 million Hispanics resident across the border, I would be
 GJ> surprised if a few presses haven't been brought with them for their
 GJ> own use or for sale.

But I am one more border away. There are 50,000 Mexicans living in
Canada but very few (just one!) have migrated all the way to the extreme
northern areas.

In our last complete census, in 1996 we had....

All persons          17,195 (We're over 20,000 today)
Native and Metis      3,240
Immigrant             1,845
Visible minority      1,665
Filipino                300
Chinese                 230
Vietnamese              190
South Asian             145
Black                   140 (Canadian, American, Caribbean and African)
Arab                     45 (includes 27 Somalians)
Japanese                 35 (many more today)
Latin American           35 (but just one Mexican)

I met all 35 of the Latinos at a party once plus 4 Spaniards, 2
Portuguese and 1 Macao/Brazilian Chinese-Portuguese-African-Native guy.
I bet he had fun filling out his census form! We are allowed and
encouraged to tick off more than one ethnic choice. The food that night
was fantastic; I believe I reported on it at the time (New Year's Eve
several years ago.)


 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Capretto Alla Locarnese (Kid Locarno-Style)
 Categories: Lamb, Swiss, Italian
      Yield: 4 Servings
 
           Goat kid
 
  Thoroughly brown a seasoned, good-sized cut of kid in hot butter.
  Reduce the heat and add to the pan some crushed juniper berries,
  chopped mint, chopped sage, ground nutmeg, and ground cinnamon. Stir
  and cook for a few minutes. Add a cup or so of white wine, cover the
  pot and simmer the meat until tender. Remove the meat. Add a cup or
  more of heavy cream and a little rum to the strained sauce, bring to
  a boil and reduce it until the sauce is thick and creamy. Return the
  kid to the sauce, reheat and serve.
  
  From Italian Switzerland
  
  Nicholas
  
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
 Categories: Swiss, Italian, Lamb, Alcohol, Casseroles
      Yield: 4 Servings
 
      2 lb Boneless kid or lamb
           Salt
           Pepper
      3 tb Butter
  1 1/2 ts Ground sage, or
  2 1/2 ts Fresh sage
      6    Juniper berries, crushed
    1/2 ts Dried mint, or
      1 tb Fresh mint
    1/8 ts Ground cinnamon
    1/8 ts Nutmeg (fresh if poss.)
      1 c  Dry white wine
      1 c  Heavy cream
      1 tb Rum
 
  Cut the meat into bite-sized pieces.  Sprinkle the meat with the salt
  and pepper.  Heat the butter in a casserole, and add the sage, juniper
  berries, mint, cinnamon and nutmeg.  Cook, stirring constantly, for 3
  minutes. Add the meat and brown on all sides. Lower the heat and add
  the wine. Simmer, covered, until the meat is tender (it took me a
  little more than an hour with the kid I had). Remove the meat and keep
  warm. Strain the sauce. Put the sauce back in the casserole, and stir
  in the cream and rum. Bring to a boil and reduce to the consistency of
  heavy cream. Return the meat to the sauce and heat through. Serve with
  dry boiled rice and green peas. (it says here:  but I served it with
  wide homemade egg noodles, and I think that works better than rice
  would, even if not strictly the way they would do it in Locarno.)
 
MMMMM
 

Cheers

Jim, in Yellowknife




... Booze, rioting and actions contributing to the delinquency of goats.
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