Text 16827, 90 rader
Skriven 2007-06-16 20:23:00 av JIM WELLER (1:123/140)
Ärende: re-post 12
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Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 14                                           Date: 14 Jun 107  21:46:50
  From: Jim Weller                                   
    To: Michael Loo                                  
  Subj: exotic imports
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Michael Loo to Jim Weller <=-

 JW> a greater variety of European cheeses.

 ML> Can they do a polar-route transport to YK from (for example)
 ML> Amsterdam for cheese or Paris for everything else?

No. Our airport takes 737s but not long range jumbo cargo jets. They
fly right over us on their way to Edmonton and other destinations.
Since cheese gets aged anyway, I suspect it comes by ship to Halifax
and Montreal for further distribution by rail and truck.

 JW> sambal gouda is just wrong.

 ML> I'd have guessed it was at least as nice as pepper Jack, but
 ML> what would I know about cheese.
 
I thought it would be nice too, or I wouldn't have bought it.

 JW> I would love to try some of the others though, especially the nettle
 JW> and ramson ones.

 ML> I wonder if the nettles in question are really artichokes?

Nope, real stinging nettles.
                            
 JW> Title: The Blinker
 JW> The original Blinker called for grenadine, but during the Colonial
 JW> era, grenadine was often unavailable so they used raspberry syrup.

 ML> Which Colonial era?  

I assume he was referring to America before the 1776 Revolution.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Camp Cook's Casserole
 Categories: Beef, Tex-mex, Casseroles, Beans, Corn
      Yield: 5 Servings
 
  1 1/4 lb Lean ground beef; crumbled
    1/2 c  Chopped onion
      3 tb Dry taco seasoning mix
 14 1/2 oz Mexican-style tomatoes
           -- chopped
           --(discard 2 Tbsp liquid)
     30 oz Canned pinto beans
    1/3 c  Ripe olives, sliced
      3 tb Chopped fresh parsley
      4 oz Monterey Jack cheese
           -(shredded)
      1    Can cornbread twists
           -(refrigerated dough)
      1    Egg yolk; slightly beaten
      1 tb Water
 
  Saute beef and onion in a 12" cast-iron skillet over medium heat;
  drain.
  
  Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle
  with cheese.
  
  Twist cornbread strips while shaping in lattice pattern over
  mixture, making sure strips adhere to sides of dish.Brush twists
  with mixture of egg and water.
  
  Bake at 350 F for 15 minutes, or until lightly browned.
  
  COOKFDN brings you this recipe with permission from Texas Beef
  Council -- http://www.txbeef.org
 
MMMMM


Cheers

YK Jim


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