Text 15129, 91 rader
Skriven 2011-09-01 16:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Langmeil etc 831
========================
 JW> All we know for sure so far is that Langmeil is operating in the
 JW> Lyndoch area and that somebody is tending Ward's estate.

Circumstantial evidence can be pretty strong.

--

 JW> If I keep my receipts from say Ontario or Nova Scotia trips I can
 JW> claim a sales tax refund from their governments when I get home as I
 JW> exported their goods.
 ML> That doesn't obtain here, I think
 JW> You travel so mush it might be worth looking into.

I'll rephrase that. That doesn't obtain here, I know.

There are various tax rebate schemes for international travelers
in various countries, including I believe the US, but they are
fairly difficult to deal with and hardly worth the effort unless
one has made larger purchases than I am inclined to do. Only
twice have I even made the attempt, in several dozen trips abroad:
once the line (in Sydney) was so long that there would have been
difficulty catching my flight; the other (in some Scandinavian
country I believe) the office was nowhere to be seen - it turns
out you have to go enter a corridor labeled "do not enter" and
take a side passage that apparently is not encouraged, though not
forbidden either.

Bacon-Wrapped Pork Tenderloin with Blueberry
Demi-Glace and Peach Butter
cat: airline, main
servings: 4

h - For the pork tenderloin
2 pork tenderloins, trimmed and cut into 4 portions
4 cloves garlic, chopped
1 lg shallot, chopped
1 Tb chopped rosemary
1 Tb chopped cilantro
2 oz olive oil
8 sl applewood-smoked bacon
h - For the blueberry demi-glace
1 oz clarified butter
2 shallots, split and thinly sliced
1/2 c port
1 oz blueberry vinegar
1 oz blackberry brandy
3/4 c veal demi-glace
1/4 ts Chinese 5-spice powder
1/2 ts salt
1/4 ts black pepper
2 ts light brown sugar
1/2 c dried blueberries
h - For the peach butter:
2 c frozen peaches
1/4 c granulated sugar
1/4 c peach schnapps
1/4 ts ground cinnamon
1/2 ts salt
1/8 ts cayenne pepper
1/8 ts ground nutmeg
1/4 lb unsalted butter at room temperature

Preheat oven to 375F. Coat pork tenderloin with all
ingredients and tightly wrap 2 slices of bacon around
each portion. Heat a saute pan over medium-high heat
and sear pork until bacon is crispy. Turn pork and
repeat. Turn one more time; then place pork in oven.

For the blueberry demi-glace, heat clarified butter in
a saucepan over medium heat and saute shallots until
translucent. Add port wine, blueberry vinegar, and
blackberry brandy and bring to a simmer. Add all
remaining ingredients and bring back to a simmer for
5 min and remove from heat.

For the peach butter, place all ingredients except
butter into a sauce pot over high heat and reduce the
liquid by one-third. Remove from stove, let cool for
10 min, add to food processor, and puree while slowly
adding the butter. Refrigerate.

When pork is cooked to desired temperature, remove
from oven and let stand for 3 min. Slice each portion
into 3 even pieces; place over blueberry demi-glace
and top with peach butter.

Mark Gaylord, US Airways Magazine 9/2011

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