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Möte COOKING_OLD3, 37489 texter
 lista första sista föregående nästa
Text 2351, 90 rader
Skriven 2010-10-02 21:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: success/failure 621
===========================
 JW> There are very few Latinos in Canada. Restaurant staff in YK tend to
 JW> be heavily Vietnamese and in the rest of urban Canada some flavour
 JW> of South Asian as likely as not.
 ML> We'll see how long that lasts.
 JW> Well the Vietnamese do move upwards and outwards in one generation;
 JW> their kids go to college. We would welcome some Latino cooks
 JW> here... we should send a message to Arizona!

That would be interesting. I actually don't see that if we have
free trade (something I'm ambivalent about), why shouldn't we
have open boundaries as well?

 ML> We were planning on Sooke Harbour, but we never got round to it,
 ML> and then she died. But we did eat at Lutece and La Caravelle and
 ML> places like that together.
 JW> They didn't make it either.

To be fair, they lasted a good long time. After Soltner retired,
Lutece wasn't the same, but it was still pretty good for quite
some years in its second incarnation in Las Vegas. La Caravelle
had a decent run as well - I didn't visit it in its declining days
but was saddened by the precipitous fall of its sister restaurant
Le Poulailler in the '80s - La Caravelle lasted at least past the
millennium.

=

 ML> I'm sure the supervising court takes into account the likelihood
 ML> of the company actually surviving
 JW> I re-read the local news stories and it appears he gets a 30 day
 JW> reprieve from creditors while he puts together a re-structuring
 JW> plan for creditor approval. If they don't buy into the plan he can
 JW> be forced into liquidation.

Liquidation hurts everyone, so goes the story: of course, in the
case of extreme malfunction, it is probably a good alternative,
but if he can focus again, a tough thing, he should be allowed
to try to salvage at least part of his operation.

 ML> perhaps Chef Pierre can
 ML> do okay if he mends his ways and thinks small.
 JW> I kind of hope he survives with about one restaurant intact. When he
 JW> focuses his energy and provides hands on supervision in the kitchen
 JW> the results can be wonderful.

It's hard to give up the big time, though.

ALMOND BRIOCHE TOAST
cat: breakfast, dessert
serves: 4 or 8

1/2 c whole unsalted almonds, skins on and toasted
1/4 c confectioners' sugar
1/4 lb butter, softened
1/2 c granulated sugar
2 lg eggs, slightly beaten
8 sl day-old brioche or challah, sliced 3/4" thick
-  or day-old croissants, sliced as if for sandwiches
8 Tb sliced almonds

Combine whole almonds and confectioners' sugar. Blend or
process just until nuts are powdery; do not make a paste.
Set aside.

In bowl of a mixer fitted with a whip or beaters, combine
butter and granulated sugar. Beat until light and fluffy.
Add powdered almonds and mix just to blend. Add eggs, and
beat just until mixture is fluffy. (Overmixing will break
down the almond cream.)

Position oven racks to divide oven into thirds. Oven at
350F. Line 2 baking sheets with parchment.

Place 3 Tb of almond cream in center of each slice of bread.
Spread it almost to, but not touching, the edges. Sprinkle
each with 1 Tb sliced almonds.

Divide slices between baking sheets, and bake 5 min. Rotate
pans top to bottom and front to back, and continue baking until
topping begins to brown and crust is golden, about 6 min more.
(If using croissants, remove top halves, spread filling and
almonds on bottoms, bake partly without tops, and replace tops
for last 4 min of baking.) Transfer toast to a cooling rack
immediately. Cool before serving.

Amy Scherber, NYTimes 10-20-99

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