Text 24627, 95 rader
Skriven 2012-05-09 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: good ideas 616
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> denizens of the Maritimes are described by non-Newfies as
 ML> Newfies

 ML> I've heard of New Brunswegians having been called that

I can see that happening in the states but not so much in Canada
where are ears are more finely tuned to our nation's regional
accents.
 
 ML> the homeland of call centers

P.E.I. claims that dubious distinction.

 JW> Most Islanders kind of forget about the Labrador part.

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

They already have huge iron and other base metal deposits.

 ML> Lamb and hazelnut, I wouldn't think they went.

I'm not sure that they would either.

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

I'd be willing to test that.

Tonight for dessert I enjoyed crepes, strawberries and whipped creme
sprinkled with hemp seeds which are pretty nutty tasting. The
combination was quite nice. And the hemp seeds made it healthy. [g]

Still on the pork stock....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast with Jus Lie
 Categories: Main dish, Pork, Wine
      Yield: 10 Servings
 
  3 1/2 lb Pork loin roast, boneless
    1/2 ts Salt, to taste
    1/2 ts Black peppercorns,
           -coarse-ground
      2    Garlic cloves, mashed to
           -a paste
      1    Rosemary, sprigs
      2    Thyme, sprigs
      3 fl Vegetable oil, as needed
      4 oz Mirepoix, medium dice
      4 fl White wine
      2    Bay leaves
      1 qt Brown Pork Stock
      2 tb Arrowroot, as needed
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste

  Season pork loin with salt, pepper, garlic, herbs, and spices;
  tie. Sear the pork in the oil until browned. Place pork loin on a
  rack in a roasting pan.  Add the Mirepoix. Roast at 325 F (160 C)
  to an internal temperature of 160 C (80 C); remove roast and allow
  to rest.  This should take 30 to 45 minutes.
  
  To make stock, clarify fat from drippings in the roasting pan;
  pour off all fat. Deglaze pan with wine, add Brown Pork Stock and
  bay leaves, and simmer until reduced by half; degrease. Mix
  arrowroot and water, whisk into simmering sauce; return to a
  simmer. Strain through a fine chinois, adjust seasonings.
  
  Remove string, slice pork against the grain, serve with jus lie.
  
  Note: For additional flavor when boning the pork loin, save the
  bones and use them as a rack to roast the loin. Tomato paste may
  be added to Mirepoix and browned if a darker gravy is desired. One
  ounce (30 grams) should be sufficient.
  
  Recipe by: The New Professional Chef (6th Edition)
  The Culinary Institute of America
  From: Bill Swisher                    Date: 01-15-04
 
MMMMM

Cheers

YK Jim


... Lumpy gravy? Just think of them as very small dumplings.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)