Text 10310, 122 rader
Skriven 2008-07-10 08:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hierarchy of heat 580
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 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).

 ML> Sounds interesting. What's the population

20,000: 25% Native, 75% Other. About 50 nationalities altogether
with about 160 from the Indian sub-continent (actually mostly from
England, Uganda, Kenya and Trinidad), a half dozen Iranian and Iraqi
families, at least one family from every country in North Africa and
the Middle East and most recently about 30 Somalian families. As per
above, first 1 doctor and then 29 taxi drivers.
         
 ML> and what's the slope of change?

We got Europeans in the 50's, Asians in the 70's and today
Australians, South Africans, Israelis and Armenians (diamond
people).  

 ML> Though you'd have to build a big year-round
 ML> bridge over that Mackenzie River.

We are in fact in the middle of doing just that. A massive
operation budgeted at $165M

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

Not yet. There is a market for fiddlers but not violinists.

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

If they flew straight to Saskatoon for the fall semester, they would
have a brutal time the first year. The winters there are almost as
fierce as mine. If they did their undergraduate work in Toronto
first, and experienced a few days of minus ten and the occasional
snowfall, they'd be better prepared.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adolf Frey's Pike Quenelles
 Categories: Fish, Cheese
      Yield: 6 servings
 
  2 1/2 lb Pike, skinned & boned
  1 1/4 c  Water
  1 1/4 c  All-purpose flour
      2    Eggs
      1 c  Butter, unsalted
           Salt & fresh ground pepper
      4    Eggs yolks
           WHITE SAUCE:
      1 qt Chicken stock
  1 1/2 c  Heavy cream
           Salt & fresh ground pepper
    1/2 c  Shredded Parmesan cheese
 
  Author's note: Adolph Frey owns one of the few Michelin-rated 2-star
  restaurants in Germany. He made this dish at the lodge for Carl's
  birthday celebration 1 year. Quenelles are poached fish-&-egg mounds
  traditionally made w/pike.
  
  To make quenelles, grind pike in food processor, or use a tamis if
  you have one. Set aside.
  
  Bring water to a boil. Sift in flour & stir until water is
  absorbed. Keep stirring so that mixture doesn't stick to pan.
  Remove from heat & beat in 1 egg. Cool mixture, then refrigerate
  until cold. Remove mixture from refrigerator & blend it in food
  processor until smooth. This is the panade.
  
  Cream butter in small bowl. Put ground pike in bowl that is set
  inside another bowl of ice. Season w/salt & pepper, mix in panade,
  & gradually add other whole egg & all egg yolks. When blended
  well, add butter. This can be done in food processor if all
  ingreds are kept cold. Chill mixture for 30 mins.
  
  To make white sauce, place chicken stock in heavy saucepan over
  medium heat. Bring to simmer, then reduce heat & continue to
  simmer on low until stock is reduced down to 1 cup liquid, abt. 45
  mins.
  
  In large saucepan over med. heat, reduce cream until it begins to
  thicken, whisking occasionally.
  
  Whisk thickened cream into stock, adding more or less cream,
  depending on desired consistency. Season w/salt & pepper to
  taste. Strain sauce through a fine-mesh sieve, if desired. Makes 2
  cups.
  
  To assemble dish, shape quenelles by mounding mixture between 2
  warmed spoons. Set each quenelle on floured surface.
  
  Preheat oven to 400F. Butter baking dish large enough to hold
  quenelles. In wide saucepan, bring 3 qts water to a boil & poach
  quenelles for 15 mins w/o letting water boil. Drain thoroughly.
  arrange quenelles in prepared baking dish.
  
  Nap quenelles w/enough white sauce to cover. Sprinkle w/Parmesan.
  Bake for 15-20 mins, until cheese browns. Serve 2-3 quenelles per
  diner.
  
  From: The Riversong Lodge Cookbook: World-Class Cooking the the
  Alaskan Bush, by Kirsten Dixon. 1993.

  Shared by Deidre Ganopole in Anchorage.
 
MMMMM

Cheers

YK Jim


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