Text 22717, 89 rader
Skriven 2015-01-08 21:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian menus
===================
  Subj: Asian menus

 JW>> My favourite Vietnamese place has two menus. The Vietnamese
 JW>> one doesn't have more exotic dishes, just lower prices.

 JW> I didn't broadcast their little secret around town.

 >> No point in it, unless you were mean-spirited.

I liked them and they were real estate clients as well. They were
also the people who I advised to double their meat portions and
raise their prices to get more Euro-Canadian business. (Actually
that was the Vietnamese founders; they recently sold out to some
Chinese people who have worked in several restaurants here over the
past 35 years. The food remains good.)

 >> They might not have realized that you got the wrong menu,
 >> either.. :)

They know! I teased the waitress about it that day.

  Subj: Apple and Bean Bake 

 JW> embrace the season [...] the last time I bought lettuce or pale
 jW> beer was way back in October.

>> I'm not quite so seasonal, but we do go more for things that heat
>> up the kitchen in the colder months...   :)

Last weekend I made a BIG pot of thick turkey vegetable chowder
which we are eating on alternate nights with thick slices of
homemade bread. For the in between suppers it is re-heated scalloped
potatoes with layers of ham and cheese in it. That's proper winter
food!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickerel With Maple, Butternut Squash & Apple Cider Glaze
 Categories: Canadian, Fish
      Yield: 2 servings
 
      2    7 oz pickerel fillets
    1/4 c  Flour, for dredging
           Salt and white pepper
      1 tb Butter
      2 tb Vegetable oil
    1/2 c  Diced butternut squash
           (1/4-inch dice)
    1/2    McIntosh apple, diced
           (1/4-inch dice)
    1/2 c  Apple cider
      2 tb Maple syrup
      2 tb Butter
           Fresh lemon juice
 
  Preheat oven to 350 degrees F.
  
  Preheat a non-stick frying pan to medium high heat and add oil and
  butter. Season the pickerel fillet with salt and white pepper.
  Dredge in flour and add to pan, keeping in mind to lay fish into
  pan presentation side down (side with no skin). Let fish brown for
  2 to 3 minutes then turn over. Transfer to oven and cook for 6 to
  8 minutes or until fish is just cooked through. Remove pickerel
  from pan. Keep fish warm.
  
  Put the hot pan back to stove over medium high heat. Add 1 tbsp.
  butter and diced butternut squash, saute for 1 to 2 minutes. Add
  apple and saute for 1 minute. Add apple cider. Let liquid reduce
  by half, about 3 to 4 minutes. Add maple syrup, remaining 1 tbsp.
  butter and quickly bring to a boil. Taste glaze and add lemon
  juice to your liking. Pour over pickerel, garnish and serve
  immediately.
  
  Courtesy Rory Golden, Executive Chef, Deerhurst Resort,
  Huntsville, ON
  
  From: Www.Foodtv.Ca
 
MMMMM


YK Jim


... If you intentionally misspell a food name the item is fake.

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