Text 10241, 70 rader
Skriven 2008-07-07 21:40:00 av Michael Loo
     Kommentar till en text av JIM WELLER
Ärende: hierarchy of heat 580
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 JW> My experience in Yellowknife is that one enterprising and well
 JW> educated professional arrives after a few years in Toronto out of a
 JW> sense of adventure or greed (high salaries here) or to escape
 JW> racism and then friends and acquaintances follow when he reports
 JW> that it's an OK place to live (other than the climate).

Sounds interesting. What's the population, and what's the slope
of change? One wonders as it appears that the lower 48 have had
their day, and with global warming, you might be doing pretty
well pretty soon. Though you'd have to build a big year-round
bridge over that Mackenzie River.

 JW> Nobody in Yellowknife has been here prior to
 JW> 1945 and most of us came here after 1967 and there are dozens of
 JW> nationalities represented with no single majority. Everyone is in a
 JW> minority here! Easy to assimilate.

Sure there's no need for an orchestra or a chamber music festival?

 JW> My sister in Saskatoon tells me there are quite a few post grad
 JW> students from the Indian subcontinent and the Caribbeans around the
 JW> university's biology, genetics and crop science depts which help
 JW> one Jamaican and two Indian places survive. Janet is developing a
 JW> taste for mild Indian food... "Canadian hot".

How do the unfortunate refugees from South Asia and the Caribbean
fare?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Nan  -  Indian Bread
 Categories: Breads
      Yield: 1 servings

    1/2 c  Yogurt
    1/2 c  Milk
    1/2 ts Baking soda
      1 ts Sugar
      4 Tb butter; (melted and
           -cooled)
      2    Eggs; (lightly beaten)
      2 pk Quick-rising yeast
  3 1/2 c  Unbleached whiteflour
    1/2 ts Salt
    1/2 ts Poppy or sesame seeds

  Warm the yogurt and stir in the milk until thoroughly mixed. Remove from
  the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer.
  (Otherwise do it by hand.) Add baking soda,sugar, 2 tbs butter, eggs, and
  yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using the
  dough hook for your mixer, knead dough for 15-20 minutes until smooth and
  elastic. Place dough on plastic board and cover with a large stainless
  steel bowl. Let dough rise 2X its size. (+/- 2 hours). Dust hands with
  flour and knead dough for a couple of minutes and divide into 8 balls. Roll
  each into a 10" pancake. Pull each gently to oval shape. Cover with plastic
  wrap for 20 mins. Do not stack - they will stick. Heat oven to 450 deg with
  clay tiles for baking or upside-down baking sheet. Mix remaining 2
  taablespoons butter with poppy seeds. Flour small plywood board and place
  loaf on it. Brush the top with some butter/seeds and heat. Bake just til
  bubbles form and turn a bit brown. (+/- 4 mins). Remove board and loaf.
  Brush bottom of loaf lightly with water. Cover with plastic wrap until
  serving.

  From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith

MMMMM
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 * Origin: Nocturnal State BBS -- nsbbs.info (1:18/200)