Text 22346, 75 rader
Skriven 2014-12-28 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bumble Bee was:Bunny Bre
================================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> George Weston Limited [...] until recently the company had a
 JW> seafood canning division too

 DD> Bumble Bee is/was only peripherally associated with the Canadian
 DD> enterprises.
 
I checked and you're right. Weston bought and sold Canadian Clover Leaf
Salmon long before it got merged with Bumble Bee Salmon.
            
"Connors Brothers [Brunswick Sardines] was purchased by George
Weston in 1967, and he merged it with BC Packers (Clover Leaf Seafood
brand) [...] in 1995 before selling off the Clover Leaf brand in
1999 [...] Cloverleaf and Bumblebee brands were merged in 2004."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Fisherman's Soup
 Categories: Salmon, Chilies, Soups, Vietnamese?, Scallops
      Yield: 8 Servings
 
    1/2 lb Boneless skinless salmon;
           -cut bite-size pieces
    1/4 lb Bay scallops; muscles
           -removed
      1 tb Vegetable oil
      1 ts Ground-chile paste
      1 ts Minced garlic
      5 c  Low-sodium chicken stock;
           -homemade or canned,
           Skimmed of fat
      2    Cored ripe tomatoes; cored,
           -and cut in 1/2" dice
      2 c  Diced fresh pineapple
    1/2 md Onion; sliced 1/4"
           Lengthwise
      2 tb Asian fish sauce
    1/4 c  Sugar
    1/4 ts Salt
    1/4 c  Fresh lime juice
      3    Scallions white and
           -light-green parts only; cut
           -diagonally 1/4"
      2 c  Bean sprouts
      2 tb Chopped sweet basil
      2 tb Chopped cilantro
      2 tb Fried Shallots
 
  Blanch salmon in boiling water for 10 to 20 seconds. Remove, and
  drain in a colander. Blanch scallops for 10 seconds; drain. Heat
  oil in a small stockpot over medium heat. Add chile paste and
  garlic. Cook until fragrant, about 10 seconds. Add stock, cover,
  and bring to a boil. Reduce heat to medium; stir in salmon and
  scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt,
  and lime juice. Cook until seafood is just cooked through, about 3
  to 5 minutes. Remove from heat, and stir in scallions, bean
  sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish
  with Fried Shallots, if desired, and serve immediately.

  Source: Martha Stewart Living
  Formatted by Lynn Thomas

MMMMM

YK Jim


... Happiness isn't enough; I demand euphoria.

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