Text 33784, 92 rader
Skriven 2015-11-28 20:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Oklahoma Joe's
======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Oklahoma Joe's was there and offered some of
 ML> the best burnt ends I've ever tasted and also some
 ML> of the greatest apotheoses of pork. Sadly, Oklahoma
 ML> Joe has moved back where he belongs, and the bbq
 ML> place is now just Joe's; the food is almost as good
 ML> as it used to be but not quite.

My Canadian Oklahoma Joe was called Smokey Joe and he was from
Oklahoma. Joe Goldfeder set up in a gritty industrial part of
Edmonton in 1984 and introduced real barbecue to us benighted
northern barbarians. That year he was named Best New Restaurant of
the Year by both of the major daily newspapers, which was the first
time that had ever happened. I was living in Cold Lake, Alberta at
the time, 300 km away but I just had to try it after reading the two
rave reviews. I was not disappointed. I discovered what I now know
to be classic Oklahoma style Q and I fell in love with it. The
dining room was the old double service bay scrubbed clean, with
folding card tables and newspapers for table clothes. The brisket,
ribs, and sausages were all hickory smoked (over a log fire in a
brick lined pit, not charcoal or gas with chips) with all the
classic sides. He also smoked chickens and turkeys over a hotter
flame so that they were roasted with a light touch of smoke and had
a crispy skin. Despite the distance I ended up going there at least
once a quarter and on subsequent trips I would fill a large
insulated drink cooler with meat to go,

Smokey Joe was quite loud and opinionated (I say, I say boy, pay
attention here, imagine Foghorn Leghorn with an apron) in a jovial
kind of way. I still remember one of his famous lines, "Swiss
Chalet? SWISS CHALET??? That thar rotisserie chicken slathered in
sweet tomato sauce ain't barbecue! If y'all called that stuff 'Q
back home they'd throw you in the housegow for fraud and
misrepresentation for sure."  
 
He had a great 20 year run. Then his kids took over and they moved
to an nicely decorated upscale place on Jasper Ave downtown and added
a wine list. The quality plummeted and it closed. I ate there just
once and got a plateful of bitter, creosote flavoured, dried out
wings and ribs. Others have tried twice more to revive it in various
locations and the last one even cajoled old Joe out of retirement
to mentor her but it too died in the end, a few years ago.

Today I would have to travel all the way to Calgary for barbecue.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Turnip From Carinthia
 Categories: Vegetables, Pork, Dairy, Fruit, Slovenian
      Yield: 6 Servings
 
      1 kg Turnips
     60 dg Smoked pork chop
      3    Apples
      2    Spoons of flour
      1 dl Cream
           Some water for cooking
 
  My name is Andreja Pestotnik and I'm a 8th grader at Maksa Pecarja
  School, Ljubljana, Slovenia. I'm 14 years old and I live in Slovenia.
  My recipe is called SOUR TURNIPS and it's from Carinthia in Slovenia.
  
  Rinse the turnips and give them with some meat and water into a
  kitchen-range. Peel the apples and grate them to the turnips. Boil all
  together till they're soft. Take the cooked meat from the turnips. Mix
  the flour with the cream and pour the mixture to the turnips. Boil
  them for some time. The food must be quite thick. Slice the meat and
  put it on the plate, together with some salted potatoes.
  
  SUMMARY:
  
  Sour turnips has been a main course in Carinthia for a long time. We
  eat this food for our Shrove Tuesday lunch. I enjoy in this lunch
  because I love sour turnips and especially meat, which is with it.

  -Andreja

  From: Shantihhh
 
MMMMM



YK Jim


... Everyone likes some kind of meat on a bun.

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