Text 7505, 101 rader
Skriven 2011-02-21 12:02:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: VIETNAMESE BAKERS 10221
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Since the end of the Vietnam war, most of the bakeries here
 GJ> have been run by Vietnamese migrants.  More recently, the trend
 GJ> has been for Turkish and Afghan bakeries to appear

 JW> I have seen a similar trend here. We used to have two good bakeries
 JW> here, one run by a German, the other by an Italian. When first the
 JW> chain store expanded and then the Co-OP did too out of competitive
 JW> pressure, they both installed in-store bakeries which produced
 JW> inferior but cheaper bread. The German guy gave up and retired after
 JW> a couple of years of declining sales. The Italian guy sold out to a
 JW> Vietnamese guy very cheaply and that guy made a living for another
 JW> decade. Sadly he eventually threw in the towel too and we now have
 JW> no good bakeries.

We went through the stage of supermarkets having their own in-store
bakeries.  I think the idea was that the smell of fresh bread baking
would encourage customers to buy more, but eventually they all
disappeared.  Perhaps they were not found to be cost-effective.  Now
all the s/market bread is made by the big factories.  I usually get
mine from the "Number 8" bakery across the road from Coles.  It is
cheaper, better, and the lovely Vietnamese lady always gives me a
special smile...  Kevin gets the Turkish bread from a family bakery,
where they know him and he gets a discount.  There are several other
local bakeries, producing other flat breads, rolls, etc, and a large
variety of pastries.

 JW> But there is a trend of recent immigrants getting into the grocery,
 JW> baking and restaurant businesses, first as employees and then as
 JW> owners as the previous set of immigrants retire and their own kids
 JW> don't want to follow in the family business. For example we have
 JW> Vietnamese people running the YK Pizza and Deli, Nettie's Perogy
 JW> House and the Country Kitchen Cafe, none of which serve Vietnamese
 JW> food.

 JW> In Ottawa all the venerable Italian restaurants and pizzerias seem
 JW> to be run by Lebanese people (who hire Somalians as dishwashers and
 JW> bus boys so you can guess who will own them next.)

The local restaurants (Afghan, Vietnamese, Chinese, Uyghur, Thai,
Iranian) seem to be entirely staffed by family members.  Coles
s/market hires staff who are a fair representation of the ethnic
make-up of the local community.

 JW> ... Everything is considered ethnic in some part of the world.

Very true!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bobotie
 Categories: African, Ground beef, Hot & spicy
      Yield: 8 Servings
 
      3 lb Ground meat
      3    Onions, finely chopped
      3    Cloves garlic, finely
           -chopped
      2    Bay leaves, crushed
      2 tb Oil
      3 tb Vinegar
      1 tb Curry powder
    1/2 ts Turmeric
      1 tb Sugar
      1 ts Ground coriander
           Pn ground cloves & grated
           -nutmeg
      1 tb Chutney
      1 ts Tomato sauce
    1/2 c  Sultanas
      1 tb Finely chopped nuts
      2 sl Bread
      1    Egg, beaten with 1/2 cup
           -milk
      1 c  Grated carrots or apples
           Salt & pepper
           TOPPING
      1 c  Milk
      2    Eggs
           Salt & pepper
           Rind of 1/2 lemon
 
  Directions: Lightly brown onions and garlic in oil, add crushed bay
  leaves, then add meat & brown. Mix together the vinegar, curry
  powder, turmeric, sugar, spices, chutney and tomato sauce in large
  mixing bowl. Add browned meat, sultanas and nuts.  Soak bread in
  water, squeeze well and crumble over meat.  Add beaten egg and milk,
  carrots or apples, mix well and season to taste.  Put meat in large
  casserole dish. Beat egg and milk for topping together, season and
  pour over meat. Insert pieces of lemon rind all over. Bake in
  preheated oven at 375 F for 45 minutes or until topping has set.
  (Serves 8). Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)