Text 8410, 78 rader
Skriven 2008-06-05 19:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: mob behavior 420
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Although they promote their profitable poncy drinks, Tim's also has
 JW> regular coffee, which is quite good compared to most fast food
 JW> outlets.

 ML> That fact was obscured by the prominence of the nasty sweet things.


Ah, for the good old days when all they had was black, regular and
double-double.


 JW> Another Timmy's plus is they serve full meals: soups, sandwiches and
 JW> chili (mild and beany though)

 ML> Soup with or without sandwich is not a meal.

Well it's certainly a quick decent lunch even if it's not fine
dining.  


 ML> Why Miami, I wonder.

 JW> That is Quebec's favourite getaway destination. There are tons of
 JW> them down there every winter. 

 ML> And at Old Orchard Beach (pronounced ol'orSHARRbish) every summer.

Maine is so full of froggies already, how can you tell? [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cipate Au Salmon (Layered Salmon Pie)
 Categories: Fish, Pies, Pork, Canadian, Salmon
      Yield: 4 servings
 
    1/4 lb Salt pork
      1 lb Salmon streak or fillets
           -skinned & cut into pieces
      2 tb Flour; all purpose
    1/4 c  Celery; chopped
      1 tb Onion; finely chopped
      1 md Potato; peeled & sliced
           Salt & ground white pepper
           Pastry for double crust 9"
           -pie
 
  "This traditional salmon dish comes from Auberge La Msrtre, an inn
  on the north coast near St. Anne des Monts. Proprietors Roger
  Fournier and Marie France Crevier specialize in fish and game
  dishes."
  
  Cut salt pork into thick strips and spread evenly in the bottom of
  a 2 qt casserole. Dredge salmon lightly with flour. Arrange half
  the fish on the salt pork. Sprinkle with half of the celery, onion
  and potato slices; season with salt and pepper to taste. Roll out
  half of the pastry, slightly thicker than normal, to fit the size
  of the casserole. Cover potato layer with the pastry, cutting two
  large vents. Pour in water through the vents until level with the
  pastry. Layer with the remaining fish, celery, onion and potato to
  taste. Cover with top pastry crust and again cut out two vents.
  Pour water in vents until level with pastry. Bake pie in a
  preheated 350 F oven for 1 1/2 hours or till crust is golden-brown.

  Source: A Taste of Quebec by Julian Armstrong
 
MMMMM
 

Cheers

YK Jim


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