Text 11072, 76 rader
Skriven 2011-05-20 23:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Borders
===============
-=> Quoting Hap Newsom to Ruth Haffly <=-
 
 HN> We have so many Mexicans up here
 HN> finding mexican producst is EASY!

I wish we had more of both; perhaps we could advertise in Arizona.

 HN> the Mexicans love
 HN> the Korean stores...and Koreans 
 HN> seem to have fallen in love with
 HN> mexican food!

And now some canny dude in LA has invented the bulgogi taco which
everyone loves.

And speaking of funky food truck fare, Yellowknife just got a new
food truck on Main Street, featuring Thai food. Until last week I
never realized we had any Thais in YK. The lady running it is either
Laotian or Thai (her last name is Chanthalangsy) but the food is
somewhat westernized.  So far, I have tried her green curry chicken
and her spicy red tofu and found both of them pretty mild. But there
are three kinds of hot sauce on the counter for people like me:
Rooster sauce, Chinese chunky garlic chile paste and Sambal Olek. I
like chicken curry on rice and I like chicken and potato curry but
she serves chicken and potato curry with extra potatoes on rice.
Very starchy (and cheap). I can and do make better at home. The
others in my office who tried it (she just opened this week and
we've all been at least once) were not so critical though and
thought the heat level was just right. I give it a C for execution
with a temporary B for the novelty factor.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Asparagus w/ Smoked Salmon & Vinaigrette Dressing
 Categories: Salmon, Smoked, Vegetables, Dressing
      Yield: 4 Servings

      2 lb White asparagus, no more
    Than 1/4-inch in diameter
      1 ts Salt
    1/2 ts Granulated sugar
      8 oz Smoked salmon
      1 c  Vinaigrette dressing

  Trim 1/2 inch from the bottom of asparagus stems, if necessary,
  and if the asparagus are not young and tender, peel the stems. In
  a pot large enough to hold the asparagus on its side, bring 4 cups
  of water along with the salt and sugar to a boil. Meanwhile, put 2
  cups of water and 4 or 5 ice cubes in bowl.

  Using a slotted spoon, add the asparagus to the boiling water and
  cook for 12 minutes until tender. Using a slotted spoon, lift the
  asparagus from the boiling water and immediately plunge into the
  ice water.

  To serve, drain the asparagus, cut each stalk into 3-inch lengths
  and divide among the plates with the heads all facing in the same
  direction. Slice the smoked salmon into long 1/2-inch-wide strips
  and place alongside the asparagus. Spoon the vinaigrette sauce
  near the asparagus heads but do not spoon it over them.

  Recipe by George Lang

MMMMM


Cheers

YK Jim


... Gin makes you feel like a 19th-century British sociopath.

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