Text 8968, 106 rader
Skriven 2011-03-31 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Egress, etc!
====================
-=> Quoting Bill Swisher to Dave Drum <=-

 > Not to mention it wouldn't cost you a thousand bucks to fly to somewhere
 > to connect to somewhere worth going to.   Bv)=

 BS> Yep, part of the price I pay for living 3.5hrs by jet to, Seattle,
 BS> where I switch planes to get somewhere.  Except Hawaii, 7hrs, Germany,
 BS> 7.5hrs

The only places I can fly to directly without a stopover in Edmonton
are points further north, Iqaluit (who wants to go there!) and Hay River.

 BS> I flew to Korea once via SEA, peeved me to
 BS> no end when about 3hrs into the second leg out of SEA (6.5hrs in the
 BS> air and a couple of hours fiddling around various airports waiting)
 BS> they announced  that if I looked out the right side of the cabin I
 BS> could see Kodiak island.

You could have chartered a Cessna to Kodiak Island if they agreed to
land there and pick you up. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork and Potato Pie
 Categories: Potatoes, Pies, Pork, Grain, Curry
      Yield: 6 Servings
 
    450 g  Boneless pork loin chops,
           -all visible fat removed
      4 md Russet potatoes; peeled, cut
           -into 1.5cm slices
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    450 g  Collard greens; heavy stalks
           -removed
      2 ts Light oil with a dash of
           -toasted sesame oil
      2    Onions peeled, chopped
    2/3 c  Whole pot barley
      1 tb Mild curry powder
     10 cm sprig Rosemary
      2 c  Ham hock broth
    1/4 c  Water
      3 md Turnips; peeled, cut into
           -slices then halved
    3/4 c  dried cranberries or
           -currants
      2 tb Pine nuts
 
  Slice the pork into 2 1/2cm cubes, place in a food processor, and
  whizz to a smooth paste.
  
  Lay the potato slices in a steamer tray, sprinkle with the salt
  and pepper, and steam for 15 minutes. Remove from the heat and set
  aside. Trim the white stalks from the collard greens. Roll the
  green leaves tightly, lay them on a board, and slice into .75cm
  strips. Set aside.
  
  Preheat the oven to 350F/180C. Heat 1 teaspoon of the oil in a
  medium saucepan over medium-high heat and shallow-fry the onions
  until translucent - about 5 minutes. Add the barley, curry powder,
  Rosemary, and ham hock broth, bring to a boil, reduce the heat,
  cover, and simmer for 30 minutes.
  
  Heat the remaining oil in a large skillet over medium high and
  brown the ground pork as well (the meat actually turns a whitish
  colour). Stir well, breaking the meat into the texture of a fine
  crumb.
  
  Remove the Rosemary sprig before turning the cooked onion/barley
  mixture onto the pork.
  
  Deglaze the bottom of the vegetable skillet with the water and add
  this to the stewing mixture of pork and vegetables. Stir in the
  turnips, 1/2 cup of the dried cranberries and the pine nuts, and
  mix well.
  
  Lay the cooked potato slices on top in overlapping circles. Press
  the potatoes gently, letting the juices well up through the gaps.
  Bake, uncovered, for 30 minutes. Just before serving, switch on
  the broiler and give the top a quick browning.
  
  While the pie is cooking, spread the collard greens in a steamer
  tray, sprinkle with the 4 tablespoons cranberries, and cook for 4
  minutes. Remove from the heat and set aside.
  
  To serve:
  
  Mound the cooked greens on top of the pie, letting the browned
  potatoes show through as a border, and present at the table with a
  flourish.
 
MMMMM



Cheers

YK Jim


... This is about as realistic as flying to the moon on gossamer wings

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