Text 17567, 86 rader
Skriven 2008-12-09 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hot topics 330
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> On the restaurant scene the
 JW> Persian place died an unsurprising early death

 ML> Too bad about the Iranian place. How was the food?

I never got to find out. It only lasted two months.

 ML> was there a political component to people's attitudes?

I don't think so. Canadians have no particular anti-Iranian
sentiments, other than among the few rednecks who hate all those
coloured furinners.  The owners were half a dozen Armenian diamond
cutters who tried to create jobs for their wives. None were
professional cooks or experienced in cooking in quantity. I don't
know why they styled themselves as a Persian place; perhaps they
thought Persia sounded more romantic to western ears. In any event
they were undercapitalized and did very little advertizing except
for an opening day announcement. And I have no idea why the landlord
agreed to lease to such an ill conceived underfunded venture except
that he had seized all the restaurant equipment when the previous
business there went under and wanted to put it to use.

 ML> Used to live on a street called Tartan Lane, does that
 ML> count

Sure, for $79.99 + S&H you too can have an authentic tartan or crest
same as anyone else. [g]
 
 ML> how many of us have seen the lower animals doing what lower
 ML> animals do to make more lower animals? Photos don't count

 JW> Every country kid growing up on a farm.

 ML> That's a north-of-the-border perspective. Down here, the farms
 ML> tend to be industrialized, with reproduction a more exact
 ML> science and less interesting to both creatures and spectators

Growing up, I had a neighbour with 5 acres, a single milk cow and no
bull. He hired the vet to do the deed. I was 5 the first time I saw
AI and it was far more fascinating than watching a bull hump in the
field which was a daily occurrence.

What could be better than roast pork? Pork with a beef reduction!
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Stewart Webb's Roast Pork Tenderloin
 Categories: Canadian, Mushrooms, Pork, Beef, Marinades
      Yield: 10 Servings
 
      4    Pork tenderloins
      1 ts Chopped garlic
      1 c  Olive oil
      4    Sprigs fresh rosemary
      1 tb Cracked black Pepper
     10 lg Portobello mushrooms, sliced
      6 c  Beef broth
      1    Sprig thyme
      2 tb Butter
           Salt and pepper
 
  Place tenderloin in olive oil with garlic, half the rosemary and
  cracked pepper.  Marinate between four and 24 hours in the fridge.
  Remove tenderloin and drain.  Preheat heavy skillet, sear pork on all
  sides, add mushrooms and place in shallow roasting pan and bake at
  350F for 15-20 minutes.  In saucepan, reduce beef stock with herbs to
  half volume. Season with salt and pepper and whisk in butter.  Check
  seasoning to taste. Remove pork from oven, slice across bias and
  place slices on a plate. Cover with sauce, then top with mushrooms.

  From Chef Stewart Webb, By Davids', Concord, Ontario.

  From: Deborah Knhnen
 
MMMMM

Cheers

YK Jim


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