Text 12017, 79 rader
Skriven 2014-04-10 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Canadian Caper 470
==========================
-=> Quoting Michael Loo to Dave & Jim <=-

 ML> Lucky you didn't have the creme brulee.

I skipped dessert that might and had a liqueur with my coffee. It
was probably either Drambuie or Irish Mist.

 ML> The institutions have grown out of control: the bad effect
 ML> is that there are hundreds of young grads every year who
 ML> have spent lots of money getting an education they can't use.

Perhaps the culinary grads all want to work at famous 3 star places
or get a TV program right off the bat. There is always a need for
good cooks, college grads or not, in institutional settings,
especially high paying remote mining camps. To boss a team serving
1500 covers a day is no mean feat.

My nephew Lionel just quit the De Beers Snap Lake kitchen after 6
years there and he had four offers in two days just by announcing on
Facebook and Linked In that he was available.

My buddy Sato (the Fuego's owner) has been looking for a chef for 3
months without success, since his last one quit to set up his own
place. He reluctantly came out of retirement for the third time
to do it himself temporarily.

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

      Title: Sebzeli Kuzu Guvec
 Categories: Turkish, Lamb, Vegetables, Casseroles
      Yield: 8 servings

   1000 g  Lamb meat
      4 tb Margarine
     15    Gibson onions
    150 g  Green beans
      1 lg Eggplant
      2 md Potatoes
      2 md Carrots
      2 lg Tomatoes
     50 g  Okra
      2    Green peppers
    1/2 tb Granulated sugar
    3/4    Glass of water
      5    Fresh Garlic petioles
    Salt

  Turkish Lamb And Vegetables In Casserole

  Slice the tomatoes into circles. Head, tail and string the beans
  and cut them into two. Scrape and cut the carrots lengthwise and
  cube them. After cutting the eggplant lengthwise in two, divide
  from the middle and cube. Peel the gibson onions. Remove the seeds
  of green peppers and cut into four. Peel and cube the potatoes.
  Scrape the fibres on top of the okras. If the garlic to be used is
  the fresh petioles, dice them. If cloves are used, peel them. Put
  the cubed lamb meat in big casserole, top with 1/3 of the
  tomatoes, green beans, carrots, eggplants, gibson onions, half of
  the tomatoes, green peppers, potatoes, garlic, okra and rest of
  the tomatoes.  Add 1/2 tablespoon salt, the granulated sugar, the
  margarine, and the water. Cover and place in moderately hot oven.
  Allow to cook for almost 1.5 hours until the meat and beans are
  tender. Remove from the oven, place pot on a plate and serve hot.

  Kandogan

MMMMM




YK Jim


... Just a spoonful of vodka helps the valium go down.

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