Text 11776, 81 rader
Skriven 2011-06-04 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: botr 430
================
-=> Quoting Michael Loo to All <=-

 ML> Otto's (more formally known as Royal East)...
 ML> I ordered the cheapest wine on the menu, a Falanghina
 ML> called Aia dei Colombe...
 ML> better than normal deep-fried wontons. They are
 ML> full of pork filling...
 ML> Salt-pepper soft-shelled crabs...
 ML> garlic frog hot pot...
 ML> pork with garlic chives: appropriate
 ML> to a place of this level, these were the barely yellow
 ML> kind, made the same way as white asparagus

I have never encountered a truly upscale Chinese restaurant or one
with a wine list. Your descriptions of your visits there always make
my mouth water. And paying $18 a dish rather than the usual $8-$12
is not such a huge leap.

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

     Title: (NWC) Planked Charcoal Broiled Buffalo Steak
Categories: Canadian, Bison
  Servings: 4

           bison steak

Choose for charcoal broiling a tender Buffalo sirloin, porterhouse,
rib or tenderloin steak. Let the steak stand at room temperature for
one hour, rub with salt and pepper and melted butter. Broil three
inches above hot coals for 3 minutes, turn and continue broiling for
3-4 minutes or the desired time.

Place steak on plank which has been bordered with peeled potatoes.
Place bouquets of freshly cooked vegetables which have been sauteed
in butter around the steak. Top steak with cooked mushroom heads.
Squeeze the juice from 1/4 lemon over steak, mushrooms and cover
with butter which has been cooked to a golden brown over a brisk
flame.

From: NORTHERN WILDERNESS COOKBOOK
By: Ken and Jana House, Dawson Creek, BC

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

     Title: (NWC) Smoked Buffalo Brisket Soup
Categories: Canadian, Smoked, Bison, Soups
  Servings: 4

           Smoked Buffalo Brisket

Bring water to boiling point, sufficient to cover the meat. Add 1
oz., mixed pickling spices, 2 oz., and salt to 1 qt., of water.

Reduce water temperature after 15 minutes to about 180 degrees F.,
[simmer] for 90 minutes until meat is nice and tender.

Cool the meat, use the stock for onion soup, slice 2 large onions
finely, brown in butter or lard, when brown add to stock, boil for 8
minutes. Soup is ready to serve.

Buffalo brisket is a northern specialty, excellent when served with
cabbage and boiled potatoes or cold in salads or in many other ways.

From: NORTHERN WILDERNESS COOKBOOK
By: Ken and Jana House, Dawson Creek, BC

MMMMM-------------------------------------------------



Cheers

YK Jim


... I'm not the demographic of anything trendy lately it seems.

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