Text 36646, 124 rader
Skriven 2010-04-09 09:18:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Quebec
==============
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> I'm sure young Jim would defend the creative energy of the migrants to
 GJ> his country as being at least as great as the migrant USAns, which was
 GJ> the point I was pushing.

 JW> I did register a mild protest in passing.

 GJ> (And carefully trying to ignore the Frog enclave.)

 ML> Well, that's kind of no fair!

 GJ> OK, I'll give them Poutine.

 JW> More than that. Without Quebec we would not have:

 JW> Seagram's whisky (Bronfman brothers who heroically helped keep America
 JW> secretly wet during their ill-advised prohibition experiment down
 JW> there).

 JW> Molson's beer, the best in the country (John Molson, Montreal).

I dunno about that - I prefer LaBatt's which is an Ontario origin brewski. Now
owned by InBev, though. 
 
 JW> Snowmobiles (Joseph-Armand Bombardier invented them).

Beg to differ ... Numerous people had ideas for a smaller personal snowmobile.
In 1914, O.M. Erickson and Art Olsen of the P.N. Bushnell company in Aberdeen,
South Dakota built an open two-seater "motor-bob" out of an Indian motorcycle
modified with a cowl-cover, side by side seating, and a set of sled-runners
fore and aft. While it did not have the tracks of a true snowmobile, its
appearance was otherwise similar to the modern version and is one of the
earliest examples of a personal motorized snow-vehicle

Also: The origin of the snowmobile is not the work of any one inventor but more
a process of advances in engines for the propulsion of vehicles and supporting
devices over snow. It parallels the development of the automobile and later
aviation, often inventors using the same components for a different use.

Wisconsinites experimented with over-snow vehicles before 1900, trying bicycles
on runners with gripping fins, steam-propelled sleighs and later Model T Fords
converted with rear tractor treads and skis in front. In the first races held
near Three Lakes in 1926, 104 of these "snowbuggies" started. Carl Eliason of
Sayner developed the prototype of the modern snowmobile in 1924 when he mounted
a small gasoline-powered marine engine on a long toboggan, steered with skis
under the front and driven by a rear, single, endless track. Patented in 1926,
Eliason made 40 snowmobiles. Upon receiving an order for 200 from Finland, he
sold his patent to the FWD Company of Clintonville. They made 300 for military
use, then transferred the patent to a Canadian subsidiary. (from Wikipedia)

Uuuuuhhhhh - Joe the Bomber was hatched in 1907, well after the fine folks from
Wisconsin had begun monkeying about with snow machines. That one won't fly -
except in Canadia, maybe.
 
 JW> Samuel de Champlain who helped the Canadian Algonquin Indians kick
 JW> the butt of American Iroquois Indian invaders. He gave them 16
 JW> rifles and 600 of them repelled 10,000.

 JW> And last but not least Roslind Minault.

Now we get to the real crux of the matter ...   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tourtiere De Quebec
 Categories: Pork, Pastry, Vegetables, Grains
      Yield: 6 servings
 
  1 1/4 lb Ground pork
    1/2 c  To 3/4 C cold water
    1/2 c  Onion; fine chopped
    1/4 c  Celery; fine chopped
    1/2 ts Ground black pepper
      1    Bay leaf
    1/2 ts Dried savoury
    1/4 ts Dried rosemary
    1/4 ts Grated nutmeg
        pn Cinnamon
           Salt
    1/4 c  Old-fashioned rolled oats
           Pastry for double crust pie
 
  This is considered Quebec style, using rolled oats instead
  of potatoes to thicken the filling shows a Scottish
  influence.
  
  In a large, heavy frying pan, combine pork with cold water
  and heat to boiling point. Add onion, celery, pepper, bay
  leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered,
  over medium-low heat for 1 1/2 hours, adding more water if
  mixture dries out. Halfway through cooking time, season with
  salt to taste. Stir in rolled oats and cook, stirring, for 1
  to 2 minutes. Remove bay leaf.
  
  Meanwhile, line a 9" pie plate with pastry. When meat
  mixture is lukewarm, spoon into pie shell and cover with
  remaining pastry. Trim pastry, seal edges and cut steam
  vents in top crust. Decorate with pastry cutouts as desired.

  Bake in preheated 425øF oven for 15 minutes, then reduce
  heat to 375øF and bake another 25 minutes or until crust
  is golden.
  
  Servings: 6
  
  Source: A Taste of Quebec by Julian Armstrong
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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