Text 7711, 101 rader
Skriven 2011-02-26 20:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: destinations 29
=======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Billy and Annie'...
 ML> (airport) parking is still free - though this may
 ML> change at some point, as it turns out that this region,
 ML> one of the first oil boom areas, is now being scouted out
 ML> for natural gas, and BP and Mobil have swooped in, the
 ML> result being that the restaurants are spiffing up, and
 ML> Wegmans, Weis, and Giant now carry full lines of Indian
 ML> and Chinese condiments and sauces, and it's hard to get a
 ML> hotel room, not that I need one, for under $150 a night.

Boom town Fort McMurray grocery chains had higher prices, lower
quality and poorer selection than Yellowknife. The restaurants were
all chains. And the Super 8 was $200, discounted to $150 at
Christmas, when all the work crews went home for Christmas. (The
monthly crew rate was $4400 per month, double occupancy.) I'm glad I
got to house sit and cook when I was there!

 ML> In Boston, they recognize me at US Air and United.

Even though we fly infrequently most of the counter agents and
flight attendants at this end know Roslind; she taught most of them
in high school. Depending on their age and how well they know her
some call her Ms. Eskelson-Minault, some Roslind and some "mom".
We always get well taken care off.
 
 ML> Some of them have in fact taken me aside afterwards and
 ML> told me that they understood, as they have psychotics in
 ML> the family too - as I figure most people do.

We do. Roslind has a paranoid schizophrenic sister, an alcoholic
brother (successfully dry for 16 years) and another sister who is
a hypocritical prude and just downright mean spirited. (and six
normal sibs). I have a neurotic sister, a paranoid lone wolf brother
and an ex-Moonie brother (none "normal"). And then there's my
step-son's growing collection of exs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crown Rack of Veal with Hog Jowl and Oyster Stuffing
 Categories: Veal, Pork, Cheese, Wine, Stuffing
      Yield: 18 Servings

      2    Veal loins (ribs 12 and 13),
           -about 6 lb each
           -frenched and tied
      3 oz Butter, melted
      1 c  Crumbs, bread
    1/4 c  Cheese, Romano, grated
           Salt and Pepper
      1 md Carrot, chopped
      1 md Onion, chopped
    Bones and meat trimmings
           from the veal loins
    1/2 c  Wine
           STUFFING:
    1/4 lb Hog jowl, chopped
    1/4 c  Onion, chopped
    1/4 c  Oyster water
     18    Oysters, quartered
      1 c  Crumbs, bread, soaked in
           milk
      4 lg Eggs
      2 tb Parsley, minced
      2 tb Scallions, minced
    1/2 c  Stock, beef

  Place the roast in a pan and put a small bowl in the cavity of the
  roast so that it will retain its proper shape. Fill the bowl with
  water. Brush meat with melted butter and pat on the bread crumbs
  and Romano cheese. Salt and pepper, if desired. Add carrots,
  onions and any bones or scraps to the pan with wine or water.
  Cook in a 350 F oven for 1 1/2 hours.

  Stuffing: Cook the hog jowl slowly in a skillet to render the fat.
  Add onion and cook until clear. Add oysters and their water and
  cook to reduce by one-third. Squeeze milk out of the bread crumbs
  and add crumbs to the pan. Whisk eggs with the parsley and
  scallions and add to stuffing. Add beef stock and cook for 15
  minutes.  Taste and correct seasoning.

  When done, remove bowl from the cavity and add stuffing. Strain
  the roasting juices and reduce to make a sauce.

  Source: Great Chefs of New Orleans

  Recipe by: Chef Pierre Lacoste, Maison Pierre

MMMMM

Cheers

YK Jim


... Charlie Sheen is one step beyond even Mel Gibson in craziness.

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