Text 23742, 83 rader
Skriven 2012-04-15 13:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Grand Hotel / Canada
============================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> We visited a couple of them on our way to Jasper Lodge in 2009.  They
 DS> were impressive.  Had a late breakfast on Lake Louise that was superb.
 DS> Here is an album taken in Banff -- pictures 16-18 show that hotel.
 DS> VERY impressive.
 DS> http://s311.photobucket.com/albums/kk451/dale5351/canada_2009/a_Banff/#

There is a nice article about them here:

http://en.wikipedia.org/wiki/Canada's_grand_railway_hotels

with links to a list of the various CNR and CPR hotels.

I have stayed or eaten in a few of them when I was feeling affluent
and have always been impressed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mixed Grain Pilaf - Millennium
 Categories: Vegetarian, Condiments, Rice, Sauces
      Yield: 6 Servings

      1    Yellow onion; finely diced
      1    Peeled carrot; finely diced
      2    Celery stalks; finely diced
    1/2 c  Vegetable broth; or water
      1 ts Dried sage
      1 ts Dried thyme
    1/2 ts Dried marjoram; or
    Savory; optional
    1/4 ts Ground pepper
      1 ts Sea salt
    1/2 c  Long-grain brown rice;
    -preferably
    Basmati rice
    1/2 c  Pearl barley
    1/4 c  Wild rice
    1/4 c  Red rice or wehani rice
    1/4 c  Wheat or rye berries
    1/4 c  Black barley; buckwheat
           -groats or
    Grain of your choice
      2 ts Dijon mustard
      2 ts Tamari soy sauce
      4 c  Vegetable broth; or water

  The restaurant usually combines six grains in a hearty pilaf;
  basmati rice, wehani rice, and wild rice, along with barley, black
  barley, and wheat or rye berries. All of these grains cook in
  about the same amount of time, although some are softer or firmer
  than others, leading to a diversity of texture. Try this pilaf
  with your own selection of grains. - Eric Tucker

  1) In a medium, heavy saucepan, cook the onion, carrot, celery and
  stock over medium heat until the vegetables are just softened, about
  5 minutes. Add the sage, thyme, marjoram, pepper, and salt. Add all
  the grains and stir constantly for about 2 minutes to toast them.

  2) Add the mustard, tamari, and water. Bring to a boil. Reduce heat to
  medium-low, cover, and simmer for 30 to 35 minutes, until the liquid
  is absorbed. Remove from heat, and let sit for 10 minutes before
  serving.

  The Millennium restaurant is located in the Abagail Hotel
  in San Francisco.

  Recipe from: The Millennium Cookbook by Eric Tucker

MMMMM



Cheers

YK Jim


... Economic forecasting makes astrology look respectable.

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