Text 24565, 99 rader
Skriven 2015-03-05 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: strange brew 303
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Heinz Portion Control

 JW> That still doesn't explain why your packet tasted different than the
 JW> stuff from a bottle.

 ML> I can't figure it

Me neither. 

 JW> There is no British HP anymore.

 ML> Hum. Our collective palate down here has a lot to answer for.

Yeah. Refer to my previous post where I lamented Canadian factories
shutting down and many foods here now being shipped in from the US
and being sweeter than before and with HFCS.

 JW> During the Nichol's era Loblaws entered the American market  
 JW> After he left the company they started pulling back.

 ML> So the new president's choice was not to compete any more?

They just didn't do well. Canada and the US are sufficiently
different in so many subtle ways that one can not automatically
operate successfully internationally without learning the local
nuances first. For example Canadian Tire bombed in the States and
Target bombed in Canada.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Skillet Pasta With Mushrooms, Pancetta, And Wilted Greens
Categories: Pasta, Mushrooms, Bacon
  Servings: 4

    1/4 lb pancetta, diced
      2 c  sliced shiitake mushrooms,
           woody stems trimmed 
      1 md shallot, thinly sliced 
    1/2    serrano chile pepper,
           stemmed and minced
      5 c  chicken or vegetable broth
      1 lb dried fusilli or other
           short twisted pasta
           Kosher salt and freshly
           ground black pepper
      1 bn greens, such as dandelion,
           mustard, or kale, stems
           trimmed and leaves cut into
      2    inch pieces
      2 TB fresh juice
           Parmesan, for grating
    1/2 TB extra-virgin olive oil, plus
           more for drizzling

Browning the pancetta renders its fat, which is used to create a
flavorful sauce with some of the pasta-cooking water. Browning the
mushrooms in the pan before adding them to the pasta builds deeper
layers of flavor. Cook the pasta in chicken stock in the same pan
that the rest of the ingredients are cooked in for tons of flavor
with minimal clean-up.

Heat oil in a large saucepan over medium-high heat until shimmering.
Add pancetta and cook until fat begins to render and pancetta is
lightly browned, about 2 minutes. Stir in mushrooms, tossing until
coated with oil. Cook, stirring, until mushrooms have browned and
pancetta has rendered most of its fat, about 5 minutes longer. Stir
in shallots and serrano and cook until softened, about 1 minute.
Remove from heat and scrape pancetta mixture into a bowl. Set aside. 

Add stock to now-empty saucepan and bring to a boil over high heat.
Add pasta. Cook pasta, stirring occasionally, for 2 minutes less
than package instructions, then stir in greens. Cook for 1 minute
longer, then stir in pancetta mixture, along with all the rendered
fat. Cook until the pasta is al dente, greens are wilted, and liquid
has mostly evaporated and formed an emulsified, creamy sauce, about
1 minute (if necessary, add water a tablespoon at a time if liquid
completely evaporates before pasta is tender). 

Remove from heat and stir in lemon juice and extra-virgin olive oil.
Season to taste with salt and pepper. Spoon onto plates and top with
Parmesan cheese. Serve immediately.

Posted by: Yasmin Fahr

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... The High Holidays have absolutely nothing to do with marijuana.

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