Text 20959, 58 rader
Skriven 2007-10-03 08:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: portuwaiian 225
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 JW> That's certainly the case here. The diamond mines, with their
 JW> imposed quotas, affirmative action and extensive on the job training
 JW> has allowed a lot of Natives who were on the fringe of society join
 JW> the middle classes. Unemployment has dropped from 80% to under 20%
 JW> in many small settlements. And there has been a resulting dramatic
 JW> decrease in social problems, family violence, drug and alcohol abuse
 JW> and racism as a result.

This interests me much, for various reasons. Affirmative action, eh?
Do the quotas reflect the demographics of the territories? Are the
natives involved only in the heavy labor, or do they filter into the
managerial classes? How about ancillary skilled activities, such as
diamond cutting, metalwork, that sort of thing.

 JW> The last 20% may be a lost cause.

The last 20% of any group may be a lost cause.

 JW> That sounds exactly like my friend Harold, in Ottawa. His mom keeps
 JW> Kosher; he doesn't.... at my place he always asked for BLTs. I once
 JW> asked him which of the many Kosher and Jewish-style delis in Ottawa
 JW> had the best food; he didn't have a clue. But he's a good source of
 JW> Chinese take-out recommendations! [g]

I think Barrie Lax would be the source of information about the
best Jewish food in Ottawa.

This was his take on Timpano, I think:

Timbale

It can be filled with darn near anything .. salmon or chicken being
common. A light luncheon dish can be made as follows ....

2 cups flour, 1 1/2 tsp salt, 3/4 cup shortening (the kind 'mama's
little baby loves' no doubt) and about 5 tbsp water makes up the pastry
portion. Makes two rounds.

For the filling, brown some ground veal (1/4 lb) and season. Cook about
1/2 lb of Ditalini until al dente (vat else) and add the veal, 2 cups of
basic (you want fancy ..add fancy) tomato sauce, and some Grana, about
1/3 cup Parma or Romano will do. Blend it all into a 10" lined (you
remember the pastry) 10" (or so) pie plate. Beat two eggs with some
heavy cream (say ..1/4 cup) and pour over. Top with a second pastry
round, seal and bake moderate (350) until lightly browned (35 minutes
you think?)

Served with a nice salad and a good bottle of Italian red, makes a nice
luncheon dish  ... or did I say that already.

Salt and freshly ground pepper (natch) are all the seasonings needed for
the veal but be my guest. Oh yes don't drain the veal before adding.

From: Barrie Lax

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