Text 34354, 104 rader
Skriven 2013-03-03 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: various
===============
-=> Quoting Michael Loo to Jim Weller <=-

 JW> shoulders were $1.96, legs $0.96.

 ML> forehock / included? / the hock taken off and sold
 ML> separately (usually for not as much money).

The leg and hock are generally sold separately here too. The week of
of the picnic specials the hocks were actually the most expensive of
the three cuts!

 JW> That's about as long as a sour dough starter lasts around here
 JW> before the savage NWT yeasts massacre the delicate imported San
 JW> Francisco ones.

 ML> What would fermentation products of the native yeasts
 ML> taste like?

The sourdough bread had a mildly unpleasant off taste and didn't
rise well.  The bacteria that eventually took over the fourth
generation of my first batch of yogurt was really nasty smelling.

I'll get fresh starter when I go shopping; I thought I would wait
until you arrived before stocking up. We can cruise the butcher shop
and the bottle stores together.  

 JW> The Smoke House Cafe has re-opened in the adjacent Native village of
 JW> N'Dilo. It might be worth a visit and they serve both red meat and
 JW> fish.

 ML> Deal. How many USD should I bring, presuming that I can
 ML> change them for CAD someplace in town.

The best exchange rates are at chartered banks.

I haven't checked out their menu yet. It better not be more than
$30 per person for the main course though, perhaps $60 with three
courses. (Being on Native tribal land it will NOT have a liquor
licence.)

 JW> Fuego / upscale burger bar open for lunches.

And that should max out at $15 per burger tops, say $25 + booze for
lunch.
  
 We will definitely want to check that out.

 JW> I haven't been to either place yet; we rarely eat out anymore.

But we shall, at least twice, while you're here.

 ML> It is cost-ineffective.

The only guy in town who cooks better than me is Pierre who is
burned out and the Thorton chef whose tapas I simply can't afford.

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

     Title: Stir-Fried Mushrooms With Lemongrass And Chilies
Categories: Mushrooms, Chilies
  Servings: 4

      2 TB coconut, vegetable, or
           canola oil
      1 lb white button mushrooms,
           cleaned and quartered
    1/2 ts kosher salt
      2 md garlic cloves, minced 
      1 TB finely chopped lemongrass,
           tender white bottom section
           only 
      1    Thai bird chili pepper,
           thinly sliced 
      1 TB juice from 1 lime
      1 TB fish sauce
           Freshly ground black pepper
      2 TB chopped fresh cilantro
           leaves

Heat the oil in a large wok over high heat until shimmering. Add the
mushrooms and the salt and stir-fry until the mushrooms become
tender and begin to release some liquid, 3 to 4 minutes.

Stir the garlic, lemongrass, and chilies into the pan and cook until
the garlic just begins to brown, about 1 minute. Add the lime juice
and fish sauce, and season with the black pepper, continuing to toss
and stir-fry the contents in the wok.

Remove the wok from the heat, then add the cilantro and toss to
combine. Season to taste with more salt if desired. Transfer the
mushrooms to a serving dish and serve with cocktail forks or
toothpicks - ready to be washed down with a cold beer.

From: Marvin Gapultos To: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim

... Yeast are gracious enough to eat carbohydrates for us.

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