Text 28533, 114 rader
Skriven 2009-09-10 21:14:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NEW PLACES OPENING 90910
================================
 -=> Quoting Jim Weller to All <=-

 JW> The twice defunct Filipino restaurant is starting up under new
 JW> ownership. This time it might just work. The first guy started up
 JW> under-capitalized, with a minimal kitchen plus he couldn't cook very
 JW> well. The second couple had a great kitchen but it was heavily
 JW> financed and they went over budget on plumbing, gas hookups and
 JW> air conditioning and were unable to pay the contractor. The landlord
 JW> bought the fixtures for about 80 cents on the dollar from the
 JW> lender and settled the mechanic's liens for about 33 cents on the
 JW> dollar, just so they wouldn't repossess the roof top air
 JW> conditioning unit. He then re-rented the place for higher renter but

Sounds like a sharp operator of a landlord.

 JW> completely equipped. I wish the new couple luck as I like the
 JW> cuisine. Problem is the entire Filipino community will come out
 JW> once, have a meal and wish them luck but never come back because
 JW> every Filipina housewife firmly believes she can cook better than
 JW> any restaurant.  (It is in the low rent Gold Range block.)

Haha!  How true!  And woe betide any family member who says otherwise.
Have you seen a suggested menu yet?  I would expect an adobo to head
it, as everyone likes an adobo.

 JW> The other new place is opening up in two weeks, also on Range
 JW> street. It is a convenience store with ethnic groceries run by a
 JW> Bengladeshi guy. It will be one of four convenience stores in a
 JW> single block but each one is different so he just might make it. He
 JW> counted 100 North African and Middle Eastern Muslim people not being
 JW> catered to, 100 more from the Indian sub-continent, some Muslim,
 JW> many not, 100 people from various parts of the former Yugoslavia,
 JW> some of them Muslim plus 100 Armenians and 50 sub-Sahara Africans.
 JW> He thinks he can sell them enough rice, lentils, spices and Halal
 JW> meat to make a living. There will also be a small amount of imported

Where does he get his meat from?  Is there a Halal abattoir in YK?

 JW> clothing. His competitors are Vietnamese (groceries, hot snacks and
 JW> Asian giftware), Chinese (regular convenience store plus bad pizza
 JW> by the slice), Vietnamese (24 hour convenience store) and Vietnamese
 JW> (mostly tobacco).

I must be getting senile!  The other day I was looking among the
canned beans in the local Coles s/market, hoping that they might have
imported some cans of the delicious Wattie's Chilli Beans (Hot) from
NZ, but didn't adjust my mental language interpretation system, before
seeing "Stagg Chili (Dynamite Hot) Chili with Beans", which I bought.
I missed seeing the magic word "with".  As you might guess, I got
stuff with not many beans, and a few lumps of something vaguely like
meat, and the rest a sort of mild chili paste.  Very disappointing!  I
will just have to make my own, or get relatives to send them from NZ.

 JW> I look forward to patronizing both places as I also like goat meat.

Try some of this, if they serve it:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HEARTY BEEF STEW - CALDERETA
 Categories: Mains, Beef, Goat, Filipino, Asia-se
      Yield: 4 servings
 
      1 kg Beef sirloin; OR
      1 kg ; goat, in 2.5cm cubes
      3 tb Vinegar- distilled white
      1 ts Salt
    1/4 ts Sp- black pepper, ground
      2 tb Garlic cloves; minced
      2 c  Onions; chopped
  1 1/2 c  Tomatoes; chopped
      1 lg Capsicums- green
      2 lg Capsicums- red
    1/4 c  Olive oil
    250 g  Beef liver; 2.5cm cubes
      3 c  Stock- beef
      1 tb Tomato paste
    1/2 c  Dill pickles; chunked
    1/2 c  Olives- green; chunked
      3    Chillies- habaneras; OR
      3    ; siling labuyo
    1/2 c  Cream; light/rich
    1/2 c  Parmesan; grated
 
  Deseed and cut the capsicums into julienne.
  
  Place the cubed meat in a bowl with the vinegar, salt & pepper. Allow
  meat to marinate for 30 to 40 minutes. Reserve the liquid, drain &
  pat the beef dry.
  
  Saute the garlic, onions, tomatoes, green & 1 red capsicums in olive
  oil for 2 or 3 minutes. Add the drained meats & saute for 3 or 4
  minutes, or till the liver is done. Remove the liver with a slotted
  spoon, mash, & set aside.
  
  Add the reserved marinate, beef stock & tomato paste. Simmer over
  medium heat for 30 to 35 minutes, or till meat is tender.
  
  Fold in the pickles & onions. Wearing gloves, coarsely chop the
  chillies, then fold them into the mixture. Add the mashed liver &
  simmer for 8 to 10 minutes, or till the sauce thickens. Stir in the
  light cream & grated cheese. Heat thoroughly & transfer to a
  pre-warmed platter. Garnish with the remaining julienned red capsicum.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)