Text 11874, 84 rader
Skriven 2014-04-07 06:54:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Canadian Caper
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> slattern from the Hotel Institute that hosed the orders and then
 DD> out-and-out lied about a lot of things. GiGi certainly ripped a WIDE
 DD> strip off of her

 JW> We were at a different table with a different waitress and had a
 JW> mostly enjoyable and good meal with just one flawed dish (remember
 JW> that they were after all students). The arctic char that I
 JW> recommended to Aura and others but didn't order myself was badly
 JW> overwhelmed with a heavy cracked spice rub crust and was very badly
 JW> overcooked, which was a kitchen fault and not within the waitress'
 JW> control.

I ordered the char - it was completely overwhelmed by the spice crust. Bitter
to being puckery and crunchy in the bargain. As you say, the fault was the
kitchen's. But, the attitude and behaviour of our waitron was nothing to do
with the kitchen - other than the kitchen being out of creme brulee, which set
her off in a different tangent. Some people have no business in the hospitality
business.
 
 JW> Years later Roslind and I attended another student dinner that was
 JW> virtually perfect. It was a Valentines Day dinner put on by the
 JW> grade 12 class at the vocational trade centre!

I have helped (sous chef) my friend Les as he has presented chilli making to
the Culinary Arts classes at the school the Tinker Toy Tech has morphed into. I
have even been dragooned into demonstrating my salsa fresca/pico de gallo.

The kids from the Lincoln Land Community College program do a three or four day
presentation every couple of months, in which they make and present their
dishes in a restaurant/fine dining setting. The reputation of the program is
such that the available tables are always over-subscribed. My, how things have
changed since '60/'70 when the only food was snacks from coin-op machines in
the Student Union (and card room).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Latino, Salsa, Chilies, Citrus
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients. Makes 4 cups of salsa.
  
  * 1 1/2 cups frozen whole kernel corn, or a 14 1/2 ounce
  can of Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Great food is like great sex.  The more you have the more you want. 
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)