Text 13746, 111 rader
Skriven 2008-09-14 19:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PROHIBITION  80908
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Lots of remote indigenous communities are dry

 GJ> Where that is so, it is at the request of community tribal elders.
 GJ> There are signs on the entry roads warning people that no alcohol is
 GJ> allowed to be brought in, even for personal consumption.  My policeman
 GJ> son has been involved in chases of grog-runners.  When caught, the
 GJ> drivers are prosecuted, and the booze and the car confiscated.

The situation here is virtually identical.

 JW> St. Pierre and Miquelon....
 JW> They are still French.

 GJ> How quaint! I was quite unaware that France had territory so close to
 GJ> America.

A lot of people don't including most Canadians.

 GJ> Do many people live there?

About 7000.

 GJ> What do they live on?  Tourism?

It is a duty free port and there is still a lot of liquor smuggling
to Newfoundland. (I there one night in 1972 but it doesn't show up
in my passport! There's a bit of a story there.) Historically the
main income was from the cod fishery with tourism a big second.
Today they have some offshore oil and gas potential as well. It is
quite rocky there and they have to import most of their food.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alsatian French Toast, Caramelized, With Vanilla Pears
 Categories: French, Desserts, Fruit, Tnt
      Yield: 4 servings
 
           VANILLA PEARS
      2 tb Butter
      3 lg Ripe Bartlett pears, peeled,
           Cored and sliced
    1/4 c  Brown sugar
    1/2 ts Vanilla extract
           CARAMELIZED FRENCH TOAST
      2    Eggs
    2/3 c  Half-and-half
      1 tb Sugar
      1 ts Vanilla
    1/4 ts Cinnamon
      4    1 1/4-inch thick slices
           Challah bread (or other
           Sweet egg bread)
      2 tb Butter
      2 tb Brown sugar
           Vanilla bean ice cream
 
  My wife is Alsatian. Alsatian's are "pear fanatics par excellance".
  This is one of my wife's favorite desserts to serve me and One and
  Two (they do have names, American and French).  One and Two are my
  pet names for them.
  
  Melt butter in a medium skillet. Add pears, brown sugar and vanilla.
  
  Simmer over medium-high heat for 2 to 3 minutes until pears are
  tender.
  
  Remove from heat and carefully remove pears from pan with a slotted
  spoon.
  
  Let pears stand for a few minutes, then drain any juices into
  skillet.
  
  Place skillet back over medium-high heat and cook for about 4 to 5
  minutes, stirring constantly, until sauce is thickened and
  caramelized.
  
  Remove skillet from heat and set aside.
  
  To prepare French toast, beat eggs, half-and-half, sugar, vanilla
  and cinnamon in a large shallow bowl.
  
  Add bread slices and let soak for about 2 minutes to absorb mixture.
  Turn and let stand 2 minutes more.
  
  Melt butter in a large skillet.
  
  Sprinkle 1/2 tablespoon brown sugar on each side of bread.
  
  Cook over medium-high heat for about 2 to 3 minutes per side until
  crisp, being careful not to burn the sugar.
  
  Transfer to plates and top with pears, caramel sauce and a small
  scoop of ice cream.

  From: Andy To: Foodwine
 
MMMMM




Cheers

YK Jim


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