Text 32020, 116 rader
Skriven 2015-10-14 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hummus 324
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> textured hummus [...]  authentic.

 JW> but modern [...] better grinders!

 ML> That's a legitimate issue - whether authentic is trumped by
 ML> good (or polished).

A non issue with the proper use of language. If I tell you I'm
serving traditional Levantine hummus or smooth & creamy hummus you
will well know what to expect.

 > YK resto news #2. Pierre Lepage has resurfaced as chef and general
 > manager of Aurora Village

 ML> Chef, fine. General manager, je ne sais pas.

They are getting great press both here and abroad and are going into
season two with lots of advance reservations with Pierre at the helm.

 > YK resto news #3. That deal I hinted at a few months ago has closed.
 > A former government owned rehab centre out in the bush away from
 > temptation is going to be our first Chinese owned aurora viewing
 > centre, catering to the fast growing Chinese tourism market.

 ML> Cheap rude barstids, be forewarned.

The ones we've seen to date are every bit as nice as the Japanese
visitors.

 > YK resto new #4: Another deal of mine, Pierre's old L'Heritage
 > Restaurant is now the Irish Kilt and Castle, featuring lots of
 > imported draft beers, real 20 oz pints, serving wenches in micro
 > kilts, and vaguely Irisheque pub snacks.

 ML> The snacks are irrelevant.

I was hoping for better food. I had lunch there the other day and
was gravely disappointed. They had Harp, Guinness and Smithwick's on
tap along with a handful of domestic beers. I had expected more
variety. But I did enjoy my Smithwick's, a brand I had heard of but
never tasted before. They were out of Shepard's pie and most other
British/Irish dishes so I ended up with a Reuben which was totally
standard. It came as part of a soup and sandwich lunch so I asked
for Irish stew as my soup. What I got was a bowl of goupy beef
gravy from a mix, overly thickened with flour, very salty, with a
few tiny chunks of over cooked fall apart potato! Not even close to
Irish stew. I didn't finish it and I won't be going back.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek and Fennel Chowder with Smoked Salmon
 Categories: Soups, Salmon, Smoked
      Yield: 10 Servings
 
      3 lb Leeks
      2    Heads fennel
    3/4 c  Thinly sliced chives
      2 tb Butter
      5 c  Chicken broth
      1    to 3 dried bay leaves
      3 lb Thin-skinned potatoes
      1 lb Thin-sliced smoked salmon
      5 c  Milk
    1/2 c  All-purpose flour
    1/2 ts Salt
    1/8 ts Pepper
 
  Trim and discard root ends and coarse tops from leeks. Cut leeks
  in half lengthwise and rinse under running water, flipping layers
  to flush out grit; drain, then thinly slice crosswise.
  
  Rinse fennel. Trim off and discard root ends and stalks; reserve 2
  or 3 sprigs of feathery green tops for garnish, and finely chop
  enough of the remaining feathery leaves to make 3 tablespoons
  (discard any remaining greens). In a bowl, mix chopped greens with
  chives; cover and chill. Chop fennel heads.
  
  In a 6 to 8 quart pan over medium heat, melt butter. Add leeks
  and chopped fennel heads, cover, and stir occasionally until
  vegetables are very limp, 10 to 12 minutes.
  
  Add broth and bay leaf to pan. Bring to a boil over high heat.
  Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
  
  Add potatoes to broth mixture and return to a simmer; reduce heat,
  cover, and simmer, stirring occasionally, until potatoes are
  tender when pierced, about 15 minutes.
  
  Cut salmon into strips 2 to 3 inches long and 1/2 inch wide; put
  in a bowl.
  
  In a separate bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8
  teaspoon pepper until smooth. Add to potato-broth mixture and stir
  over high heat until boiling, about 5 minutes. Add more salt and
  pepper to taste.
  
  Serve soup from pan, or pour into a tureen. Garnish with reserved
  fennel sprigs. Offer with smoked salmon and chive mixture to add
  to taste.
  
  MAKES: About 4 3/4 quarts; 8 to 10  servings
  
  From: Laurie Murphy
 
MMMMM

YK Jim


... I'm not above using mythical Irish saints to justify my drinking.

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