Text 11189, 78 rader
Skriven 2008-07-27 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: La Beach
================
-=> Quoting Glen Jamieson to Michael Loo <=-

Welcome back from your tropical sojorn.

 GJ> "La Beach", a new restaurant in Darwin
 GJ> which made a speciality of pearl oyster meat

I have always been lead to believe that the meat of the oyster pearl
(it's a clam actually) was vastly inferior to true oysters.

 GJ> definitely not worth it.
 GJ> grilled quail [...] meat was dry
 GJ> incredibly sweet cherry sauce [...] ruined the flavour.
 GJ> beef steak was over-cooked and tough.
 GJ> Overall, a disappointing experience
 GJ> "Don't trust in-flight magazines!".

And yet it has several glowing web based reviews.

 GJ> buffet lunch at the Crown Casino

Casinos often have excellent food at good prices as part of the
overall draw. The Sage restaurant at the River Cree Resort comes to
mind. It is owned by the Enoch Cree on the Stony Plain reserve a
mere 100 meters outside of the Edmonton city limits. (It's easier
for a Native group to set up a casino on a reserve than for anyone
else to do so anywhere else. The reasons behind it are complex and
convoluted but based on the concept that Indian tribes are separate
nations even though they are within Canada and so free to set their
own rules.)


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pan-Roasted Asparagus With Bacon
Categories: Vegetables, Bacon
  Servings: 4

      4 sl thick-cut bacon
      1 lb asparagus, trimmed (ends cut
           off, peeled if thick)
      1 TB unsalted butter
      1    egg, hard-boiled, peeled,
           and chopped or put through a
           sieve
      1 TB fresh lemon juice

Cook bacon in a large cast-iron skillet over medium heat until fat
is rendered and bacon is just crisp. Transfer bacon to a plate,
leaving fat in pan.

Increase heat to high, place asparagus in skillet, and cook, turning
asparagus occasionally, until golden and tender, 2 to 3 minutes for
skinny pieces, up to 7 minutes for thicker ones; if you have spears
of varying thickness, remove the thinner ones as they are done.
Transfer asparagus to a serving plate.

Remove pan from heat, add butter, and swirl until melted. Sprinkle
egg over asparagus, then pour pan juices over the top. Drizzle with
lemon juice, top with bacon slices, and serve.

Adapted from Olives & Oranges cookbook by Sara Jenkins and Mindy Fox

Posted by Ed Levine To: Www.Seriouseats.Com
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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