Text 1758, 114 rader
Skriven 2010-09-17 21:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: governments
===================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Our recently re-elected state government and its Opposition
 GJ> have just unanimously voted for - yes, you've guessed it - an
 GJ> increase in their allowances!
 GJ> A mental hospital has been closed to make way for a film studio.
 GJ> Spending on public housing is to be cut so that more money can be
 GJ> spent upgrading the football oval

OK now I don't feel so bad about our Canadian goofballs on
Parliament Hill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecued Shredded Pork W/ Corn Crepes And Avocado Salsa
 Categories: Bbq, Pork, Salsa, Tex-mex, Chicken
      Yield: 1 Servings
 
    1/4 c  Corn flour
    1/4 c  All-purpose flour
      2 ts Sugar
    1/4 ts Kosher salt
      1    Egg
    3/4 c  Milk
      2 tb Unsalted butter, melted
      2 tb Minced chives
      2 c  Barbecue sauce
      4 c  Shredded cooked pork
           Avocado Salsa
    1/2 c  Minced white onion
      2 tb Lime juice
      1 md Tomato
      2    Medium, ripe avocados
      2    Serrano chilies;
           -finely minced
      2 tb Chopped cilantro
           Kosher salt to taste
           Barbecue Sauce:
    3/4 c  Chili sauce (bottled)
    1/3 c  Molasses
      3 tb Soy sauce
      1 tb Dijon mustard
      1    Clove garlic, crushed
      3 tb Lemon juice
    1/3 c  Chicken stock
    1/4 c  Water
      1 ts Tabasco sauce
      1 ts Kosher salt
      2 ts Worcestershire sauce
    1/4 ts Chili flakes
    1/2    Anaheim chili, seeded and
           Cut into 1-inch pieces
    1/2    Chiptole chili in adobo
           Sauce (canned)
 
  In a medium mixing bowl sift together the dry ingredients. In a
  separate bowl combine the egg, milk, and melted butter. Make a
  well in the dry ingredients and gradually beat in the egg mixture.
  Stir in the chives. Let the batter rest for 30 minutes before
  using.
  
  Heat a well-seasoned crepe pan over medium heat until almost
  smoking. Butter lightly and pour in about 2 tablespoons of batter,
  just enough to make a thin 5-inch crepe, tilting the pan to
  distribute the batter evenly. Bake until golden brown, cooking on
  one side only. Remove the crepe from the pan and continue with the
  remaining batter, stacking the warm crepes on a plate.
  
  Heat the barbecue sauce in a medium saucepan and add the shredded
  pork. Stir to coat the pork evenly with the sauce. Simmer gently
  for a few minutes to make sure the meat is heated through. Fold or
  roll the crepes around the filling. Top with any remaining
  barbecue sauce and serve the avocado salsa on the side.
  
  Avocado Salsa
  
  In a medium-size bowl, mix the minced white onion and 2
  tablespoons of the lime juice. Set aside while preparing the
  tomato and avocados. Core and cut the tomato into 1/4-inch dice.
  Cut the avocados in half, remove the seeds, scoop out the flesh.
  Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced
  chilies and cilantor to the onion mixture. Taste for seasoning and
  add salt, lime juice or minced chili as needed. Cover tightly with
  plastic wrap and let the salsa stand for about 1/2 hour before
  serving.
  
  Barbecue Sauce
  
  Combine all the ingredients in a heavy-bottomed saucepan and bring
  to a boil over high heat. Reduce heat to low and simmer 15 to 20
  minutes. Remove from heat and put through a fine strainer.
  Refrigerate if not using immediately. Sauce will keep in
  regfrigerator for up to 4 days.
  
  from Bradley Ogden's Breakfast, Lunch & Dinner
  
  Judy Howle howl

  Chile-Heads List Ä
 
MMMMM



Cheers

YK Jim


... Politicians are all madhouse freaks.

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