Text 10415, 94 rader
Skriven 2014-02-28 20:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: dishonesty
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> in Canada  / unit pricing clearly marked

 DD> Coffee is another GOTCHA!

We get most of our coffee as beans at a specialty store where they
are scooped up, bagged and then weighed but I did find one can of
brand name (Melitta) ground coffee in the house: it was 903 g which
is 32 oz or 2 pounds, a nice honest round number.
 
 DD> 8 O'Clock bean coffee

I haven't seen the 8 O'Clock brand in Canada since A&P sold off its
Canadian division to Metro, even though A&P also sold off the coffee
division and it can now be found in all kinds of American chain
stores.

That is a common occurrence. A US company enters the Canadian market
and the Canadian subsidiary does better then the parent who either
goes bankrupt, downsizes to almost nothing or sells off the Canadian
business to raise cash to try to save the mother ship. Sears,
Woolco, A&W and A&P spring to mind right away.

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

     Title: Hakka-Style Stir-Fry With Pork And Squid
Categories: Chinese, Pork, Squid
  Servings: 4

    1/2 lb boneless pork belly
           Kosher salt
      2 TB vegetable, peanut, or canola
           oil
      2    cloves garlic, thinly
           sliced
      1    inch piece ginger, peeled
           and thinly sliced to
           matchsticks
      1 sm carrot, peeled and
           julienned
      1 c  Chinese celery, cut to
      2    inch long pieces or 
      1 c  regular celery sliced thinly
           on a strong bias
      2    scallions, sliced on a bias
           into 1-inch pieces.
      2 TB Asian rice wine
      2 ts soy sauce
    1/4 lb cleaned squid, tentacles
           removed and bodies sliced
           thinly lengthwise into
           strips 

Often called simply "Hakka stir-fry" (or ke jia xiao chao) in
Taiwan, where it is popular, this dish is exemplary of Hakka
cuisine.

Note: Dried squid can be used in place of fresh. Use 1/4 pound dried
squid, found in Asian groceries, soaked in warm water for 30 minutes
and sliced along the bodies into long thin strips.

Bring a small pot of lightly salted water deep enough to submerge
the pork to a boil. Drop in the pork belly and simmer for 20
minutes. Drain and let cool. Once cool enough to handle, slice pork
thinly lengthwise into 1/4-inch slices.

Heat oil in a large skillet or wok over medium high heat until
shimmering. Add the garlic and ginger and cook, stirring
occasionally, until sizzling-hot and fragrant, about 10 seconds.
Stir in the pork belly and toss briskly for about 1 minute. Stir in
the carrot, celery, and scallions and cook, stirring frequently,
until the vegetables are just crisp-tender, about 1 minute.

Add the rice wine and soy sauce and cook, stirring, until bubbling,
about 30 seconds. Stir the squid and cook, stirring, just until
squid turns opaque, about 1 minute. Remove from heat and season to
taste with salt and more soy sauce as necessary. Serve immediately.

Posted by: Cathy Erway

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... I am rather catholic here: martinis can contain gin or vodka.

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