Text 11482, 104 rader
Skriven 2008-08-02 00:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fancy 691
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I might visit Pierre upstairs twice a year, downstairs twice more. I
 JW> can get away downstairs with as little as $15 for mussels or fondue
 JW> if I just need a small one course meal (and $6 for a beer.)

 ML> That's reasonable, but how much would you drop upstairs again?

I have a menu here at home. Soups and salads $10-$11, fancier
appetizers $13-$25, the most expensive one being foie gras de canard
a la confiture Lyonnasie. Mains run $31 to $39 with the exception of
the Arctic Sampling Trio a large and hearty platter with three
proteins at $49: your choice of locally caught dore au beurre
nosiette, braised char with a vermouth sorrel cream sauce, grilled
bison fillet with apple, fig and wild Saskatoon berry salsa, elk
roulade stuffed with wild low bush cranberries and pecans or musk ox
tenderloin with apricot-cherry chutney. I don't have a dessert menu
in front of me but figure another $15. His wine list is phenomenally
deep but carries a healthy mark-up. 

 ML> In Boston and Washington there are better, but then there's
 ML> real power and old money there.
 
That also describes, on a smaller scale, Ottawa, Toronto and
Montreal, and lately Calgary with its new money. But I doubt if many
small towns of 20,000 have a chef of Pierre's expertise. Thinking of
Ginny Short's comments, Little Rock, Arkansas with 666,000 souls
lacks one. Apparently it doesn't have an Asian store as good as
Kim's either.

JW> Yep! The average pay check is over $85,000 up there

 ML> Whoa. I wonder what a talented lady of the night would make there,
 ML> probably twice that.
           
Bejillions.

 ML> I wonder what a talented musician would make
 ML> there, probably not much, eh.

You would need a day job. Pierre might spring $500 and a free meal
for some Saturday night mood music in the dining room though.


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

     Title: Lamb Phall 
Categories: Indian, Curry, Chilies
  Servings: 4

    1.5 lb lamb
      1 lg onion
      8    cloves of garlic
      1    inch piece fresh ginger,
           finely chopped
      3 T  oil or butter
     14 oz tin of tomatoes or
      1 pt carton of pasata
      1 T  tomato puree
      1 T  ketchup
     12    dried bird seed chillies
      1 t  cumin
      1 t  coriander
      3 t  birdseed chile powder
      1 t  dried methi leaves(fenugreek
      1 t  garam masala

Cut meat into bite sized pieces. Gently fry the onion, ginger and
garlic until golden using half the butter/oil. Make a masala from
the spices with a little water to make a thick paste, add to the
onion mixture and fry for 10 mins or until the oil separates from
the ingredients. 

Add the tomato stuff and the chillies, cook for 15 mins. while the
toms and chilies are cooking fry off the meat in the rest of the
butter until browned and sealed. Stick the lot into a casserole dish
and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is
tender. 

I recommend you make an Indian drink with this called Lassi,mix 1pt
milk, 1pt natural yoghurt salt to taste and mix in lots of shaved
ice. 

I wonder what it would be like using dried habs and hab powder? :-)
I've got quite a reputation amongst my friends for eating hot foods
but this one takes the biscuit, you've got to eat it quick in a
restaurant otherwise they make you pay for the plate and table as it
burns it's way thru! best of luck with this one

From: holloway

http://www.pepperfool.com/recipes/lamb/phall_curry.html


MMMMM

Cheers

YK Jim


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