Text 12098, 101 rader
Skriven 2014-04-12 21:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Canadian Caper 490
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> There is always a need for
 JW> good cooks, college grads or not, in institutional settings,
 JW> especially high paying remote mining camps. To boss a team serving
 JW> 1500 covers a day is no mean feat.

 ML> But where's the glamo(u)r in that?

In the pay check. Line cooks at the mines here make around $55K,
sous chefs $80K chefs $120K, about twice as much as southern urban
restaurant employees.

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

 ML> Why did he leave?

Had an argument with his newest boss who criticized him for missing
the plane and being a day late, after perfect attendance over 6
years. Chefs tend to be pretty hot headed and tempers flair easily.
I think they sniff pepper. Profanities were hurled but no cleavers
were involved.

 JW> My buddy Sato (the Fuego's owner) has been looking for a chef

 ML> Hum. Two adjacent paragraphs. One idea?

I mentioned that to Lionel but he likes camp work and he wants to
take at least a month off as he hasn't had a real vacation in a long
time. He worked long days at the mine for 14 days and then had 14
days off but on his time off he works casually for two of his
previous employers in a variety of positions if they are short
handed: the Hay River Hospital and the Hay River Seniors Centre.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Heat's Brunswick Stew
 Categories: Stews, Pork, Smoked, Chicken, Southern
      Yield: 24 Servings
 
           FOR THE STOCK:
      2 md Chicken carcasses
      3    Bay leaves
      2 tb Black peppercorns
      6 qt Water
      1    Smoked pork jowl
  4 1/2 lb Roasting Hen
      2 lb Smoked pork shoulder pulled
      2 x  28 ounce cn whole tomatoes
           -chopped
      1 x  16 ounce cn tomato sauce
      2 lb Chopped okra
      2 x  16 ounce pk baby lima beans
      2 x  16 ounce pk yellow corn
      6    Ribs celery chopped
      2 lg Yellow onions chopped
      1 lg Green bell pepper chopped
      2    Jalapenos chopped
    3/4 c  White vinegar
    1/2 c  All purpose flour
    1/2 c  Nuoc mam
    1/4 c  Sugar
    1/4 c  Worcestershire sauce
      4 tb Garlic powder
      4 tb Black pepper
      3 tb Paprika
      3 tb Tabasco sauce
 
  Place chicken carcasses, bay leaves, peppercorns, and pork jowl in
  6 quarts of water. Bring to a boil, reduce heat to simmer, and
  cook for 2 hours. Remove from heat, strain, and let cool.
  
  Place roasting hen in a dutch oven. Add water, cover, and bake for
  2 hours at 325 degrees. Remove, let cool, and pull meat into thumb
  sized chunks, discarding skin and fat. Reserve.
  
  Smoke pork shoulder for 8-12 hours, or until internal temperature
  reaches 160 degrees. You may finish in a covered pan in the oven
  if time is a factor; however, it must smoke for at least 8 hours.
  Pull about 2 pounds into thumb sized chunks and reserve. Use the
  rest of the smoked pork shoulder for barbecue.
  
  Return stock to the stove, bring to a gentle boil, and throw
  everything into the pot. Cook at a gentle boil for 1 hour. Reduce
  heat to a simmer and cook for an additional 2 to 3 hours, stirring
  occasionally. Remove from heat and serve immediately.
  
  Recipe by: Tom Solomon To: Bubba-L
 
MMMMM

YK Jim


... Messier than a Britney Spears meltdown.

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