Text 11336, 111 rader
Skriven 2014-03-24 18:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: A tale of two stores 369
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 JW> Trevor and Glen / even though they have the same supplier, they
 JW> are competitors.
 ML> So wherein lies the differentiation?
 JW> What they stock.

So they could be collaborators at that. I forget that your
market is so small.

 The smaller downtown store is the locus for
 JW> apartment dwellers, folks without cars, folks on social assistance
 JW> or in low paying service jobs, and recent immigrants so it carries
 JW> more bulk items, cheaper foods and cuts of meats as well as
 JW> southeast Asian and Halal foods including goat meat, durian and big
 JW> bags of rice. Being smaller they don't have a butcher shop or
 JW> in-house bakery. But their deli dept. and hot food counter are
 JW> bigger and they do a brisk lunchtime takeout business because of all
 JW> the office workers in the nearby towers.

I wonder why a smaller, poorer store shouldn't have a butcher
shop. Most places I've been from Phnom Penh to Adelaide have
had butcheries in the lower-class neighborhoods. No in-house
bakeries I can understand, as wheat products are extras for
the fancier classes.

 Today at lunchtime I spotted
 JW> one leftover $4.39/kg duck from that old special I missed out on, in
 JW> the frozen food section, so I snapped it up. It's utility grade not
 JW> grade A but from a reputable B.C. producer so I doubt if it will
 JW> poison me. I also spotted something new there: Silkie chickens.
 JW> Another Yellowknife first. (I didn't get one; I might another day.)

No big deal. I presume you're talking about black silkies,
which are okay tasting but nothing special. White silkies
taste like Rock Cornish hens and are hardly worth the effort.
It's hard to escape the fact that chicken is chicken.

 ML> Wine Cooler
 JW> There are wines so poor that 7-Up improves them.

I've had some of these, mostly in business class on the
airplane.

Robalito al pastor with cilantro chile salad
Categories: seafood, Mexican, airline, poisonous, pretentious ass, I doubt this
recipe will work
Serves: 4

h - For the fish
4 skinless sea bass or haddock filets, 6 oz ea
h - For the marinade
1 guajillo chile, deveined and chopped
1 clove garlic, minced
2 oz achiote paste
1/2 onion, peeled and chopped
1 tomato, peeled and chopped
1/2 c orange juice
Salt, to taste
3 Tb clarified butter
Lemon juice, for deglazing
h - For the pineapple beurre blanc
1/2 c butter
1/2 fresh pineapple, peeled, cored and cubed
1 1/3 Tb lemon juice
Salt, to taste
h - For the cilantro chile salad
1 bn cilantro
1 serrano pepper, seeded and chopped
1/2 onion, chopped
Salt, to taste
h - For the tortillas
4 corn tortillas cut into thin strips
Vegetable oil, to fry
h - For the garnish
1/4 underripe pineapple

Heat the vegetable oil in a saute pan. Add the
guajillo pepper and garlic. Add the anchiote paste,
onion, tomato, and orange juice. Stir over medium
heat to form a homogenous sauce. Pass through a
chinois and set aside to cool. Once cool, place
fish filets in marinade and refrigerate until ready
to prepare for serving.

When ready to serve, season the fish with salt.
Heat clarified butter in a saute pan. Sear fish;
finish in a 400F oven for 5 min. Remove fish from
cooking pan. Set aside. Deglaze pan with lemon juice.

For the beurre blanc. Melt the butter in a saucepan.
Add the pineapple and cook until soft. Reduce by
half. Add lemon juice. Season to taste. Strain or
blend until smooth. Set aside for plating.

Cilantro chile salad. Combine all ingredients. Set
aside until ready to plate.

Using a mandolin, slice the underripe pineapple
into slivers. Place the slivers on a baking sheet
and dehydrate in a slow oven (212F) for 90 min.
Reserve for plating.

Fry the tortilla strips in hot oil. Top tortilla
strips with pineapple beurre blanc and a seared f
ish loin. Garnish with cilantro chile salad and
dried pineapple.

Enrique Olvera, Mexicana Airlines

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