Text 7949, 73 rader
Skriven 2006-11-25 02:54:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Quiet
=================
 -=> On 11-24-06  16:00,  Jim Weller <=-
 -=> spoke to Dave Sacerdote about Quiet <=-

 JW> It follows from there that French should be, as it is, the primary
 JW> language in Quebec and thus the federal civil service should have a
 JW> bilingual component so that Quebecers can communicate with their own
 JW> government.

  One of my favorite stories on this topic comes from a time when I was
  working with someone in Ottawa and was sharing a recipe for gumbo with
  her.   As she read the recipe, she stopped and asked me for a
  translation into French for the word "roux".   I was at a loss for
  words:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun River Road Crawfish Stew
 Categories: Newspaper, Cajun, Soup
      Yield: 6 Servings
 
      1 c  Vegetable oil
      1 c  Flour
      2 c  Onion; chopped
      1 c  Celery; chopped
      1 c  Green bell pepper; chopped
      2 tb Garlic; diced
      2 lb Crawfish tails; cleaned
    1/4 c  Tomato sauce
      5 qt Fish stock or water
      1 c  Green onions; chopped
      1 c  Parsley; chopped
           Salt to taste
           Cayenne pepper to taste
           Louisiana Gold or other hot
           .  pepper sauce
      2 c  White rice; cooked
 
  In a 2-gallon stock pot, heat oil over medium-high heat. Using a wire
  whisk, slowly add the flour, stirring constantly until dark brown
  roux is achieved (nut brown, but not chocolate brown), about 10
  minutes. Add onions, celery, bell pepper and garlic and saute until
  vegetables are wilted, about 3 to 5 minutes.
  
  Add crawfish and cook until meat is pink and slightly curled. Stir in
  tomato sauce and slowly add stock, stirring constantly until stewlike
  consistency is achieved. Add more stock for consistency, as needed.
  Bring to a rolling boil, reduce heat to simmer and cook 30 minutes,
  stirring occasionally. Add green onions and parsley and season to
  taste with salt, pepper and hot pepper sauce. Serve over white rice.
  
  Makes 6 servings.
  
  Per serving: Calories 681, Fat 39g, Cholesterol 269mg,
  Sodium 582mg, Percent calories from fat 51%
  
  Source: "The Evolution of Cajun & Creole Cuisine"
  **  Dallas Morning News  --  Food section  --  17 July 1996  **
  
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 02-23-97
  Home_cooking
 
MMMMM



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