Text 34587, 91 rader
Skriven 2010-02-09 13:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Northern airlines
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Nah, two predator major corporations are trying to drive the old
 JW> local companies under. There will be no mercy after they succeed.

 ML> But after they succeed, and after they try to milk the situation,
 ML> there should be replacement localish companies to recreate the
 ML> equilibrium. So I imagine First Air should reincarnate as Second
 ML> Air or something, and so on down the line.

First air is owned by the Inuit of northern Quebec and Canadian
North is jointly owned by the Inuvialuit of the western arctic and
the Inuit of Nunavut. The dividends support important social
programs.

Lexi is Inuvialuit and if Canadian North stays solvent her university
expenses are covered (including housing and her airfare to southern
schools) as well as her extended medical benefits and dental
coverage. So fly Canadian North and fly often. And she may want to
do post-grad studies, go first class. [g]

I'm following yet another blogger. According to her profile Isabelle
is 31, slim, French, living in Toronto, has a tattoo and is a
self-confessed compulsive booty shaker as well as a competent
cook....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Isabelle's Coffee-Braised Pot Roast
Categories: Beef
  Servings: 8

      2 TB very finely ground coffee
      2 TB brown sugar
      1 TB black pepper
      1 TB ground cinnamon
      1 TB ground ancho chili (or
           regular chili powder)
    1/2 TB kosher salt
  3 1/2 lb boneless rump roast
      2 TB olive oil
  1 1/2 c  brewed espresso or strong
           coffee
      2 md onions, thinly sliced
      2    cloves garlic, thinly
           sliced
      2    wide strips orange peel
      1 TB chipotle-based hot sauce

In a small bowl, combine ground coffee, brown sugar, pepper,
cinnamon, ancho chili and salt. Using paper towels, pat roast dry.
Rub on all sides with a generous amount of the coffee mixture. Cover
with plastic wrap and refrigerate for 2-3 hours. Preheat oven to
275F. In a large heavy-bottomed pot with a tight-fitting lid, heat
olive oil over medium-high heat. Sear the roast on all sides,
ensuring you get a nice browned crust. Remove roast from pot and set
aside. Pour brewed coffee into the pot and bring to a simmer, using
a wooden spoon to scrape up any browned bits left on the bottom.
Return the roast to the pot, along with any accumulated juices. Add
onions, garlic and orange peel.

Cover and transfer pot to preheated oven. Braise for about 4 hours,
or until meat is very tender, turning the roast over every half-hour
or so to ensure it cooks evenly. Once done, transfer the roast to a
serving platter, tenting with foil to keep warm. Remove and discard
the orange peels. Return pot to the stovetop. Using an immersion
blender, puree the liquid that was left behind in the pot. Stir in
chipotle sauce, if using. Working over high heat, bring the sauce to
a boil and reduce until it reaches desired thickness. How much you
reduce is really up to you - if you're a thin sauce type of person,
it may not need any reducing at all, while thick gravy types will
probably want to reduce by about half. Check the seasoning, and add
more salt and pepper as needed. To serve, cut the roast into thin
slices across the grain and top with a generous amount of gravy,
making sure you save a little sauce to pour onto the mash if you're
serving any.

From: Isabelle Boucher Http://Messycook
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A happy tattoo is worth a little pain.

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