Text 15497, 123 rader
Skriven 2011-09-08 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: ginger 866
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Using minced fresh ginger root Asian style
 JW> is fairly new

 ML> This fusion thing makes it (and such other things as star
 ML> anise) pop up in the most unlikely places.

Sometimes for good, sometimes for ill as I mentioned to Nancy.

 JW> I am guilty

 ML> Of smuggling, in some modest way, but not of terminal
 ML> stupidity, which was more what I was talking about.

I am discrete.

 ML> How much do you save

About 20% on beer. 33% on wines and spirits, sometimes 50% if a
certain brand of alcohol is on sale. We are going to start buying
meat there as well, at a small town butcher shop, more for the
quality than the savings but a little of both.

 ML> could you save a little space on the Loblaw truck and get
 ML> a shipment sometime when they provision the local outlet?

Nope. Alcohol flows from the Alberta Liquor Control Board, through
to the NWT LCB (we don't buy directly from distillers or
distributors as we are too small) to licensed retailers. Loblaws
have a liquor licence to run one outlet in Edmonton but not to ship
around the country to various grocery stores.

 ML> How often do you get down south these days?

Now that the family has moved away, more often than before. 3 or 4
trips a year vs. just 1 or 2 previously. (I'm off in the morning
until the 26th.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pheasant in Calvados with Apple
 Categories: Pheasant, Bacon, Mushrooms, Fruit, Stuffing
      Yield: 4 Servings
 
      2    Whole pheasants; oven ready
      1 md Onion; chopped
     16    Whole baby onions
      4 oz Baby mushrooms; cooked whole
      4 oz Streaky bacon; cut into
           -lardons
      4    Apples
      1    Leek; chopped into 1 inch
           ; slices
      4    Carrots; sliced
      2    Shots Calvados
    1/2    Clove garlic
           Bouquet garni
           STUFFING:
      1    Onion; chopped
      1    Egg
    1/2 oz Fresh sage
    1/2 oz Fresh parsley
      4 oz Breadcrumbs
 
  Coat the pheasants in seasoned flour. Add a knob of butter to a
  frying pan and heat over a medium heat. Place the pheasants into
  the pan and fry until golden on all sides.
  
  Take the celery, onion, carrots and bouquet garni and add to a
  casserole dish with a knob of butter and sweat for 6-7 minutes,
  stirring occasionally.
  
  Add 1/2 bottle of white wine and 1 pint of chicken stock to the
  casserole dish. Add the pheasants and place into a preheated oven
  - 200C/gas 4 for 15 minutes.
  
  After 15 minutes, remove the pheasants from the oven and allow to
  settle for 2-3 minutes. Take out the pheasants and set aside to
  keep warm. Put the stock on a low heat to simmer.
  
  Stuffing apples:
  
  Heat 2oz of butter in a pan and add the onion, sage, parsley and
  breadcrumbs and leave them to sweat for 10 minutes, stirring
  occasionally, allow to cool slightly.
  
  Beat the egg and add to the stuffing mix, stirring to combine.
  Take out the cores of 4 apples. Take a knife and make a skin deep
  cut around the circumference of the apples to prevent bursting.
  
  Fill the apple cavity with the stuffing and place in the oven for
  12-15 minutes. Add knob of butter to a pan on a medium heat and
  add the bacon. Cook until crispy and golden, add the mushrooms and
  onions and simmer until the onions are tender. Remove the legs and
  breast from the pheasants, chop up the carcasses and add to the
  sauce. Bring to the boil and simmer for 15-20 minutes.
  
  Using a mouli-legume pass the vegetables and carcasses through the
  sieve into the remaining stock. Return the sieved juices and 1/4
  pint of water to the pan and bring to the boil again to reduce the
  stock.
  
  Add 2 shots of Calvados to flambe to the bacon, onions and
  mushroom dish. Allow the flame to burn off the alcohol, eventually
  going out on its own.
  
  Add these to the pheasant joints to the sauce bowl. Place the
  pheasants with their vegetables on a serving platter and garnish
  with fried apple 'balls' and chopped parsley.

MMMMM

Cheers

YK Jim


... Smuggling is just commodity relocation.

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