Text 1748, 96 rader
Skriven 2006-05-25 19:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bottom of the Bay 721
=============================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> By coincidence, I too had a yen for fried food, but seafood is
 JW> outrageously expensive here so I settled for a "team platter"

 ML> What about, say, fried whitefish or pike?

Oh yes, that would be readily available at a variety of places, and at
reasonable prices. I think I have mentioned Bullock's Bistro before.
The menu is simple: catch of the day (could be trout, walleye or
inconnu; they always have whitefish and burbot; and at the end of the
night there might only be pike left), choice of battered and deep fried,
floured and pan fried or seasoned and grilled. Comes with one of two
salads and home made rolls or bannock. When things are really busy, the
waitress helps cook and customers pick up their dinners from the
counter. Regulars help themselves to beer and wine on the honour system.

 JW> Everything was perfectly fried,
 JW> crunchy crisp, not overtly greasy.

 ML> Very nice. Skill in the kitchen is always to be admired
 
 JW> Nothing exotic, rare or
 JW> gourmet but tasty all the same when done right.

 ML> Life doesn't consist of exotic, rare, or gourmet, by and
 ML> large.

I am quite content with ordinary things prepared competently.

I think I have mentioned Bullock's Bistro before. [G]

 ML> the ideal
 ML> state is being capable of appreciating these things once
 ML> in a while while not having one's palate and expectations
 ML> jaded. In fact, I wonder about the Nicholases of the world
 ML> who can afford to eat foie gras every couple days.

My beloved L'Heritage does about six dishes really well; I would not
want to go more than six times a year though, even if I could afford to
do so. The magic would wear off shortly.

 ML> 1-lb T-bone for $11

 JW> And amazing prices.

 ML> Quite remarkable, some of the prices.
 ML> a pound of it in the grocery store will set me back
 ML> $7.99, not counting the cooking, serving, and two veg.

They have risen from $8.99 here to $12.99 after the border opened up. I
still have some old ones stockpiled in the freezer though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bakaliaros Pastos Me Kremmithia, Kalamatianos
Categories: Greek, Fish
  Servings: 9

      3 lb salt cod
           water as needed
           flour for dipping
  1 1/2 c  oil
      2 lb onions, sliced
      2 lb tomatoes, peeled & strained
           pepper to taste

Cut cod into small pieces.  Skin it, and soak overnight in enough
water to cover, changing 2 or 3 times. Remove from water; take out
bones; rinse and dry fish well.  Dip in flour, shaking off excess,
and fry in hot oil until golden.  In the same oil, saute onions until
they are soft but not brown. Put them in wide pot, together with oil
from the pan and any of the 1 1/2 c. oil not used in the frying.  Add
tomatoes and pepper. Simmer for 30 - 45 min., or until onions
dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot,
and cook for 10 min., until liquid is absorbed and only the oil
remains.

NOTE: This dish is usually made in the summer, when ripe tomatoes
are readily available
      
From: Northwoods Gourmet Recipe Digest
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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