Text 32226, 149 rader
Skriven 2015-10-20 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: resto
=============
-=> Quoting Michael Loo to Jim Weller <=-

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

 ML> I was referring to his documented inability to do the
 ML> financial thing.

My theory is his ego let him get over-extended with tpo many
enterprises on the go and inadaquate caliber of staff who couldn't
perform well without close supervision. He was also so tired and
hagard looking but overly animated towards the end that I suspect
cocaine may have been involved. In any event the owner handles the
finances and planning, Pierre runs the day to day operations.

 ML> Cheap rude barstids, be forewarned.

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

 ML> They've probably been well vetted.

I just saw the numbers. We have gone from 200 Chinese visitors five
years ago to 7000 last winter. There were 25,000 altogether: 11,750
Japanese, 4250 Koreans and 2000 others, mostly German.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken in Red Wine Vinegar Sauce
 Categories: French, Chicken, Sauces
      Yield: 5 Servings
 
      3 tb Extra-virgin olive oil
      1 tb Unsalted butter
      4 lb Chicken; cut into 10 pieces
           Sea salt
           Fresh ground black pepper
      4    Shallots, finely chopped
      1 c  Red wine vinegar
      1 c  Creme fraiche or heavy
           Cream
           Finely chopped fresh
           (flat-leaf) parsley for
           Garnish
 
  Mix salt and pepper together in a small bowl.
  
  Heat the oil and melt the butter in a deep-sided 12-inch saute pan
  over medium-high heat. (If your pan isn't large enough to hold all the
  chicken in a single layer, use 2 smaller pans, and put half the
  chicken, oil, and butter in each one.)
  
  Rub the chicken pieces with the salt and pepper mixture. When the oil
  is hot but not smoking, use tongs to add the chicken, skin side down.
  Brown on both sides until the skin becomes beautifully golden brown
  and the chicken is thoroughly cooked, about 12 minutes on each side.
  
  Remove the chicken to a serving platter and cover loosely with
  aluminum foil to keep warm. Pour off about one-half the fat in the
  pan. Add the shallots to the remaining oil and brown over medium high
  heat.
  
  Slowly add the vinegar to the skillet and boil until reduced by half.
  (The fumes will definitely clear your sinuses; great for a cold!!) Add
  the creme fraiche and cook until the mixture is well blended and has
  turned a nutty brown color, about 5 minutes. Return the chicken to the
  pan to coat thoroughly and heat briefly in the sauce.
  
  Return to the platter, garnish with parsley, and serve immediately. If
  there is extra sauce, pass it in a small bowl.
  
  Tips:
  
  Be sure the vinegar has boiled down enough before you add the creme
  fraiche or you'll end up with a beige, watery sauce.
  
  Brown Chinese vinegar makes a tasty substitution for the red wine
  vinegar.
  
  Pork Chops in Red Wine Vinegar Sauce: can be made by following the
  above steps. Unless your chops are very thick, they will not take
  quite as long to cook as the chicken.
  
  The robust flavors of this dish call for a similar wine.
  Try a Morgon or Moulin au Vent (cru Beaujolais) with it.
  
  Chef June wrote; I include this divine Lyonnaise dish in a class I
  have taught many times featuring four (and sometimes five) chicken
  dishes from different parts of France. Many of my students are put
  off by the title of the recipe, but when the class is over, they
  almost unanimously declare this dish to be their favorite!

  Chef June at food52.com   

  From: Donna L
 
MMMMM








 You, innocent
 ML> Canadians, will learn in due time the way much of
 ML> the rest of the world already has.
 
 >  ML> The snacks are irrelevant.
 > I was hoping for better food. 
 > ... I won't be going back.

 ML> Et les femmes?


 ML> ---------- Recipe via Meal-Master (tm) v8.01

 ML> Title: Hummous Bi Tahini
 ML> Categories: Dips, Mideast, hummus
 ML> Yield: 6 servings

 ML> 2 cn Chick-peas (about 4 cups)           1 ts Ground cumin
 ML> 4 lg Garlic cloves                   1 1/2 ts Salt; pepper to
 ML> taste 2/3 c  Olive oil                           2    Lemons
 ML> (juiced,pits removed)
 ML> 1/2 c  Tahini paste                      1/4 ts Vitamin C crystals

 ML> Drain and rinse chick-peas. Mince garlic in processor first. Then
 ML> add chick
 ML> peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and
 ML> vitamin C. Process until mixture is completely smooth. Serve chilled
 ML> or at room temperature with pita bread or crackers. Garnish with
 ML> paprika, olives and parsley. Lemon juice may be replaced with 1/2 t.
 ML> citric acid dissolved in 6
 ML> oz. hot water.

 ML> From the sunny kitchen of Matt Rosen, White Rock, BC.  Enjoy!!

 ML> -----



YK Jim


... Most bartenders, like vampires, are not morning people.

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