Text 24611, 106 rader
Skriven 2012-05-09 10:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: good ideas 616
======================
 ML> denizens of the Maritimes are described by non-Newfies as
 ML> Newfies
 JW> I haven't heard that done here.

I've heard of New Brunswegians having been called that -
and certainly until its brief tenure as the homeland of
call centers the economy was depressed enough to allow
for that kind of grouping. Under the theory that poor =
uneducated ~~ dumb = Newfie.

 ML> as part of Newfoundland and Labrador
 JW> Most Islanders kind of forget about the Labrador part.

Wait until they discover diamond or uranium deposits there,
they'll be talking out of the other side of their mouths.

 ML> and as part of the Maritimes
 JW> Canadians consider Nova Scotia, Prince Edward Island and New
 JW> brunswick as the Maritimes. The concept pre-dates Newfoundland
 JW> joining Canada in 1949. Add Newfoundland (with or without Labrador)
 JW> to the mix and it's called Atlantic Canada.

Atlantic Canada, eh. My Maritime friends gave me the impression
that Newfoundland was admitted, however grudgingly, into their
poverty-stricken club.

 JW> German roast goose with sauerkraut, Quebec tourtieres AND a Jiggs
 JW> dinner. Being a meatitarian you would have liked it: pork pie
 JW> appetizer, a turkey main course with goose and brisket sides.

Indeed.

-
 ML> I saw this as a set of instructions. First you cut it with
 ML> booze, then you use it as frosting, then you serve dessert
 ML> to young kids.
 JW> It was actually three separate thoughts but I do know some kids who
 JW> like whisky in their Nutella.

I was aware, after the initial pleasure, of your intent.

 JW> Another way to enjoy hazelnut flavour...
 JW> Title: Lamb with Hazelnut Crust

Lamb and hazelnut, I wouldn't think they went. Other nuts,
butterier or less assertive, maybe macs or cashews, would
appear to match better. I'd have thought that the metallic
aspect of the nuts would war with the flavor of the lamb.

I'm sort of dubious about hazelnuts with pineapple and
strawberries, too:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hazelnut Souffle W/sauce
 Categories: Desserts, dubious
   Servings:  6

  1 1/2 c  Pineapple, cubed 1-inch
  1 1/2 c  Muscat dessert wine
    1/2 lb Hulled strawberries
    1/2 c  Whipping cream
  1 1/2 tb Hazelnut liqueur
           Butter
           Sugar
    1/4 c  Toasted & husked hazelnut
  1 1/2 c  Milk
    1/2 c  Sugar
    1/4 c  Unsalted butter
    1/4 c  All purpose flour
      6    Eggs separated, room temp
      2 tb Hazelnut liqueur

  For sauce: Combine pineapple and wine in large saucepan over low heat.
  Cover and cook until very soft but not mushy, 45 to 60 minutes. Add
  strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much
  as possible. Press fruit mixture through sieve set over bowl. Transfer
  puree to saucepan. Place over high heat and reduce to 1 cup, 2 to 3
  minutes. Add cream and liqueur and stir constantly 1 minute. Set sauce
  aside.

  For souffle: Preheat oven to 400 deg. Butter 2-quart souffle dish. Sprinkle
  with sugar, shaking out excess. To form collar, cut piece of parchment
  paper or aluminum foil to fit around dish, allowing 1-inch overlap. Cut
  paper about 7 inches wide. Fold paper in half lengthwise. Butter and sugar
  1 side of paper, shaking off excess. Surround dish with paper, folded side
  up and sugared side facing in. Secure collar with string or straight pins.

  Finely mince hazelnuts. Scald milk with sugar and hazelnuts in large
  saucepan over medium-high heat, 4 to 5 minutes, stirring to dissolve sugar.
  Melt butter in medium saucepan over low heat. Add flour and whisk 2 to 3
  minutes; do not let flour brown. Blend in milk mixture, stirring until
  smooth and thick. Remove from heat. Whisk in yolks 2 at a time, blending
  after each addition. Stir in liqueur.

  Beat egg whites in large bowl until stiff but not dry. Stir about 1/4 of
  whites into yolk mixture to lighten. Gently fold in remaining whites. Pour
  batter into prepared dish. Bake until puffed and cooked through, 30 to 35
  minutes. Serve souffle immediately. Pass mixed fruit sauce separately.

  Source unknown

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