Text 21805, 111 rader
Skriven 2007-10-26 09:08:32 av Glen Jamieson
     Kommentar till en text av Daniel Prather
Ärende: RICE  71026
===================
 -=> Quoting Daniel Prather to Carol Shenkenberger <=-

 > I've got food-TV for the first time and we watch it pretty regular.  Don
 > loves the Iron Chef and we used to watch it in Japanese.  American Chef
 > version is pretty good too we think.

 DP> I like the Japanese one better than the American version, because the
 DP> American one just doesn't seem to be as much of a competition.  They
 DP> did away with a lot
 DP> of the rules, the judges aren't always as good, etc.  But, it's still
 DP> interesting to watch, as long as Bobby Flay loses (I detest him). 
 DP> Hehe. 

The American version showed here for a few episodes, but it was so
unpopular that it was cancelled in favour of re-cycling old Japanese
Iron Chefs.  The American style was less concerned with food, and more
with showing off personalities.  The Japanese ones, under all the hype
and spectacle, had proper chefs preparing good and interesting food.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandma's Famous Bannock
 Categories: Native, Bread
      Yield: 12 Servings
 
      2 c  Lukewarm water
      2 ts Salt
      2 T  Sugar
      2 T  Oil
  1 1/2 ts Instant yeast
  6 1/2 c  All purpose flour
           Oil for frying
 
  "I came from a place that is as old as time itself. The Git'ksan
  territory lies between the Rockies and the Pacific Ocean, with two
  great rivers, the Bulkley and the Skeena, spiraling among cedar, fir
  and cottonwood trees and sometimes hugging snow capped mountains.
  Herds of deer, moose, mountain goat, caribou and bear roam the forest
  and mountains. The rivers offer a great delicacy, the salmon. The
  Git'ksan hunted wild game and fowl. They gathered wild fruits and
  berries, roots and vegetables. There was such an abundance that many
  of the foods mentioned found their way to other villages such as the
  Nisga and the Haida. We traded for their seafood." - Dolly Watts
  
  When Dolly Watts was a young girl helping her mother, Martha Morgan,
  make bannock, she never imagined that this old family bread recipe
  would lead her to a career as a respected chef and restaurateur.
  Martha was a wonderful cook. Through thrift, hard work and knowledge
  of the old food ways, she fed her large family, well, on a limited
  budget.
  
  Dolly Watts and her 13 siblings looked forward to mealtime, because of
  their mom's good cooking and because it was a time to learn. Their
  father, Wallace Morgan, whose Git'ksan name was Axti'Hix Gibu (Lean
  Wolf), was chief of the Wolf Clan in the village of Gitwangak,
  British Columbia. When the family gathered at the dinner table, the
  adults often recounted stories and legends of the Git'ksan that have
  been passed down orally through the generations. It was also a time
  for the children to learn traditional manners. Dolly remembers her
  father saying, "When you are sitting at the table feeding your
  people, always pass the food to the guests first so that they may
  take the choicest pieces. If only the tail of the salmon is left when
  the platter comes to you, that is what you will eat" and "When you
  are a guest, and the platter is passed to you, take only a small
  piece, so that you will not appear hungry or greedy."
  
  Years later, when Watts, who has a master's degree in anthropology,
  was doing research at the University of British Columbia in
  Vancouver, she offered to make bannock as a fundraiser for a Native
  youth group. It was so popular that soon she had a bannock stand in
  front of the museum.
  
  Over the next few years, her business grew. In 1995 Watts opened the
  Liliget Feast House, a restaurant serving indigenous Pacific Northwest
  cuisine. Since then, the restaurant and its chef/owner have gained
  culinary acclaim in Canada and beyond. On January 21, 2004, when the
  popular Food Network TV program Iron Chef came to Vancouver, Watts
  competed against the Japanese Iron Chefs--and won. The award was a
  fitting tribute both to her talent and to the rich Native cooking
  heritage of the Pacific Northwest.
  
  In a large bowl, combine the water, salt, sugar, oil and yeast. Add 6
  cups of flour, mixing by hand until dough becomes stiff. If dough
  feels sticky, gradually add additional flour.
  
  Turn dough out onto a lightly floured surface. Knead for 10 minutes or
  until smooth and elastic. Return dough to bowl. Cover with plastic
  wrap and allow to rise in a warm place until doubled in volume; about
        1    hour.
  
  Press down the dough and pat or roll it into a 12" by 18" rectangle.
  Using a knife, cut the rectangle into 2" to 3" squares. Flatten the
  squares very gently with the palm of your hand.
  
  In a large, heavy frying pan, heat 1" of oil over medium to high heat
  to 375 degrees Fahrenheit, or until a small piece of dough floats.
  Fry dough until underside is golden brown, then flip dough over and
  cook until golden brown. Drain bannock on paper towels and serve
  immediately.
  
  Recipe by: Dolly Watts, Vancouver's 'Iron Chef' Source: Spirit of the
  Harvest by Beverly Cox and Martin Jacobs Posted by: Mignonne From: Jim
  Weller                      Date: 02-04-05
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)