Text 31568, 102 rader
Skriven 2009-11-29 16:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Canada tour 1
=====================
-=> Quoting Dale Shipp to All <=-

 DS> Calgary
 DS> recommended by the desk clerk
 DS> the Glory of India
 DS> the Silver Dragon

Good calls by that clerk!

 DS> Fairmont of Banff, a Grand Hotel -- almost a castle.
 DS> Fairmont hotel at Lake Louise
 DS> Jasper Park Lodge

Travelling in style I see.

Canada's grand railway hotels are a series of majestic buildings
constructed by or for Canadian Pacific and Canadian National during
the golden age of rail, from the late 1800s up until 1958. Many have
become national landmarks. A lot of them were built "chateau style"
with towers and turrets, granite walls and copper roofs, in the
major cities and prime resort areas.

Some of the most famous ones are: the Chateau Lake Louise, Banff
Springs Hotel, the Empress in Victoria, (famous in part for it's
elegant English afternoon Teas), the Chateau Frontenac in Quebec,
the Royal York in Toronto (the largest hotel in the British Empire
when it was first built), the Chateau Laurier in Ottawa (where I had
my first lobster when I was 5), and the Hotel Macdonald and Chateau
Lacombe in Edmonton. (Raine's wedding reception was at the Chateau
Lacombe in what is called the Wedgewood Room. It is circular, with a
high vaulted dome ceiling and with Wedgewood cameos in the plaster.)

Canadian Pacific Hotels has taken over Canadian National Hotels and
also owns the Fairmont Hotel chain which started up with the famous
Fairmont in San Francisco way back when, together with some lesser
but still quite nice hotels re-badged as Delta which they own as
well.

Calgary has good Vietnamese food too:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Spring Rolls - Imperial Rolls (Cha Gio)
 Categories: Vietnamese, Noodles, Appetizers, Beans, Pork
      Yield: 4 Servings
 
      1 pk Rice paper wrappers (banh
           Trang) round shaped
      1 lb Ground pork or chicken (lean
           Pork is best)
    1/2 c  Onion, chopped
    1/4 ts Ground black pepper
    1/3 ts Salt
      1 ts Sugar
      1    Carrot, shredded
      1    Egg
      1 oz Bean thread noodles (soaked
           In hot water for 15 minutes
           To soften )
      2    Dried mushrooms (soaked in
           Warm water for about 15
           Minutes)
      1 tb Fish sauce
           Oil for deep-frying
 
  Drain the mushrooms and noodles. Chop - the noodles should be chopped
  into approximately 2-inch lengths. Mix the filling ingredients
  together.
  
  Dip the rice paper wrappers in warm water. (Alternately, you can
  use a pastry brush dipped in water to dampen the wrappers).  Lay
  out on a flat counter or on a towel.
  
  Spoon about two heaping tablespoons of filling onto the bottom
  section of the wrapper. Roll the bottom edge over the filling.
  Fold the two sides over the filling, and then roll up. Repeat with
  the other wrappers.
  
  Pour about 2 inches of oil into the wok. Deep-fry the wrappers a
  few at a time, carefully sliding them into the wok so the oil
  doesn't splatter. Deep-fry until light brown. Drain the rolls on a
  tempura rack if you have one, and then place on paper towels or a
  towel. To serve, cut the rolls crosswise into serving size pieces,
  or serve wrapped in lettuce or cilantro leaves. Serve with Nuoc
  mam dipping sauce (sweet and sour fish sauce).
  
  Adapted from a recipe by the chef at Calgary's Saigon Restaurant,
  printed in Avenue magazine.

  From: Josefina Anita Brown-King
 
MMMMM

Cheers

YK Jim

... Camping is nature's way of promoting the motel business.

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