Text 33938, 97 rader
Skriven 2010-01-26 10:52:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CAPICOLA TIME 00126
===========================
 -=> Quoting Dave Sacerdote to All <=-


 DS> This would be a good time to mention something for the benefit of
 DS> people reading who don't do this, so:  If you have a local butcher
 DS> shop that offers decent customer service and high quality meats, give
 DS> them your business.  Often.  Talk to the guys behind the counter.
 DS> Ask their advice.  Let them choose a steak for you now and again.
 DS> Crack jokes with them, get them talking about their families, chat
 DS> about what they do on their days off.  You'll find yourself getting
 DS> better cuts of meat, and better deals when your butcher is also
 DS> your _friend._  When my capicola is done, Anthony's gonna get a good
 DS> chunk of the extra hot version - his favorite - because goodwill goes
 DS> both ways.

Great words of wisdom.  At the local Taliban Traders (aka Afghan
Supermarket) I have built up a good relationship with the man who runs
their Halal butcher shop.  He is quite passionate about the quality of
the meat he sells - goat, lamb, beef, chicken - and is happy to give
me extra service.  If there are no lamb shanks on display he will give
me some from the reserve supply he keeps for the restaurant next door
(run by a relative, of course).

As today is Australia Day, the holiday where everyone in the country
has a barbecue, I called in there yesterday to get some lamb loin
chops, but the display tray was empty.  I think the local African
Australians had already cleaned it out.  I asked the man if he had
some more, and he made me wait a few minutes while he sawed up another
carcase.  I also bought some beef ribs to experiment with.

Sometimes I get dog bones, free, with just a 50 cent charge ("For the
electricity") to cut them.  Because of the service, I am a walking
advert for the shop, telling the older Anglo neighbours who have been
patronising the local Coles s/market for the last 40 years that they
can get better, cheaper meat from the Afghans.

The recent family-run bakery making Turkish bread hasn't needed any
advertising to attract customers from all ethnic backgrounds, as the
aroma wafting out its door does that very effectively.

If you ever see "The Cook and the Chef" TV program, you would
appreciate that Maggie Beer (the Cook) has been awarded the "Senior
Australian of the Year" in the Australia Day awards.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whitsunday Kedgeree
 Categories: Fish, Smoked, Eggs, Indian styl
      Yield: 4 Servings
 
      1 md Onion; finely chopped
      2 ts Canola or other lightly
           -flavoured oil
      2 ts Unsalted butter
      1 ts Madras curry
      1 c  Long grain rice
    500 ml Fish or chicken stock
    700 g  White fish fillet; such as
           -snapper. (approx quantity)
      1 ts Tumeric
           Reduced fat milk
      2 tb Coriander leaves; chopped
      2    Hard-boiled eggs; chopped
      2 tb Unsalted peanuts; chopped
      2 tb Strips of capsicum
           Sweet Thai chilli sauce
 
  "A recipe created in honour of the poet Thora Nicholson who was also
  one of the original residents of Lindeman Island, where she still
  resides."
  
  Cook the onion in mixture of oil and butter to soften. Stir in the
  Madras curry powder. Add the rice and cook gently for 1-2 minutes.
  
  Add the stock and enough water to cover the rice by a couple of
  centimetres. Cover, reduce the heat and allow to steam slowly for
  about 20 minutes. Toss the fish with the tumeric in a plastic bag.
  
  Poach the fish in reduced-fat milk, very gently until just cooked.
  Allow to cool slightly.
  
  Fluff up the rice. Break up the fish and add to the rice. Add the
  coriander leaves.
  
  Serve the kedgeree garnished with the hard-boiled egg, peanuts,
  capsicum, a few coriander leaves, with the chilli sauce on the side.
  
  Ian Parmenter, "Consuming Passions" in association with Australian
  Broadcasting Corporation. From: Greg Mayman Date: 19 Mar 98
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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