Text 30243, 107 rader
Skriven 2012-10-09 00:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: cola 393
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Just asking, not thinking of emigrating, are wages 30%
 ML> above Alberta wages, as well?

 ML> What about for classical musicians?

I'm afraid there's no market for them. You would have to fall back
on something like catering or teaching cooking. Hmmm, the top hotel
restaurant (not Pierre's) might be persuaded that they really need a
sommelier!

 ML> If I were substantially younger I might check out the scene
 ML> in Fort McMurray ... but 40 years ago I think I wouldn't have
 ML> had the gumption.

No demand there for violinists either, just C&W fiddlers. But
anyone who can fog up a mirror and show up on time can make $25 per
hour in retail or the service industry there.

 JW> The average income in Yellowknife is $68,000, average family income
 JW> $122,000, average home (including condo apts and mobile homes) cost
 JW> $375,000. A single family detached home with garage runs around
 JW> $500,000.

 ML> These sound like boomtown prices. You should be raking it in.

The market is so good here that smart people who invest a little
time and effort don't really need a Realtor. Luckily there are lots
of dumb people, lots of obnoxious people who couldn't sell water in
the Sahara and lots of busy people who need my services. But still,
we discount a lot.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bistro Jeanty's Cream Of Tomato Soup In Puff Pastry
Categories: Soups, Vegetables, Dairy, Pastry
  Servings: 6

      1 c  butter unsalted
      1 lb Yellow onions-sliced
      6 ea Garlic cloves
      1 ea Bay leaf
      1 TB Whole black peppercorns
      1 ts Dried thyme leaves
    1/4 c  tomato paste
      2 lb tomatoes-ripe, cored, and
    quartered
      1 c  water (if tomatoes are not
    ripe and juicy)
      4 c  heavy cream
      3    4 Tb Butter
    salt to taste
      1 ts Ground white pepper
      1 lb Puff pastry or store bought
    sheets
      1    Egg, beaten with
      1 TB water

Melt the 1/2 cup butter in a large stockpot over medium-low heat.
Add the onions, garlic, thyme, bay leaf and peppercorns; cover and
cook for about 5 minutes. Do not let the onions color. Add tomato
paste and lightly toast the tomato paste to cook out the raw flavor
the add tomatoes, and water if needed. Simmer over low heat for
30-40 minutes, until the tomatoes and onions are very soft and
broken down.

Puree by passing through a food mill. A food mill works best however
you may use a blender in batches or a handheld immersion blender
until finished, the strain. Return the soup o the pot. Add the
cream, salt, white pepper and remaining butter to taste. Bring soup
to a simmer the remove from heat. Allow the soup to cool for two
hours or overnight - in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls. Roll out the
puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your
cups. Paint the dough with the egg wash and turn the circles, egg
wash side down, over the tops of the cups, pulling lightly on the
sides to make the dough somewhat tight like a drum. Try not to allow
the dough to touch the soup. These may be made up to 24 hours in
advance and covered with plastic in the refrigerator.

Preheat oven to 450 degrees.

Lightly paint the top of the dough rounds with egg wash with out
pushing the dough down. Bake for 10-15 minutes, until the dough is
golden brown. Do not open the oven in the first several minutes of
cooking as the dough may fall. Serve immediately.

Philippe in Napa Valley

  From: Tina L. Vierra To: Foodwine

MMMMM-------------------------------------------------



Cheers

YK Jim


... Having 1 child makes you a parent; having 2 makes you a referee.

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