Text 35492, 63 rader
Skriven 2016-01-25 16:39:30 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Earls 857
=================
>  ML> I've not encountered them. What's their schtick,
> Upscale casual with an international menu.
> https://earls.ca/locations/prince-george/menu/kitchen

Looks like pretty decent fare, but nothing that a
blase world traveler would find interesting, unless
that person should be Lilli, who could tolerate
perhaps a third of the menu. I'd be curious about
the kung pao and what the 6 pepper version would be
like.
 
>  ML> do they have a monster meal called the Sandwich of Earl?
> They ought to!

Suggest it. My commission will be one bite out every
hundred sandwiches.

>  >  JW> J.& M. Lehmann's Eaux de vie.
>  >  ML> Cool, I get to envy someone.
> I just cracked the second one. (I'm making them last.) The Framboise
> was smooth and mellow, not hot, despite being 90 prof and the
> raspberry flavour the most intense and "real" I've ever encountered
> in a beverage. It tasted like the wild raspberries of my youth with
> dew drops clinging to them.

I've been pleased with the products of Etter (and also of 
its competitor Retter), but of late, I've been confined
to whatever Lufthansa has for free.

>  ML> YZF, but I don't
>  ML> What's there to do in the summertime?
> A variety of June 21 solstice craziness including a 24 hour golf
> tournament. Also Aboriginal Day celebrations. It's a stat holiday
> here. In July Folk On The Rocks music festival. Incredible fly in
> fishing (a chance to land a 50 pound plus trout). Sadly I miss most
> of that because I'm busiest at work in June-July.

What are the temperatures in summertime, and
how big are the mosquitoes? The closest I
came to a Solstice celebration was watching
the midnight baseball game in Fairbanks on
the solstice a couple years ago.

---------- Recipe via Meal-Master (tm) v8.00

      Title: CRAWFISH OR SHRIMP COCKTAIL
 Categories: Cajun, Appetizers
      Yield: 6 servings

    1/2 c  Heinz chili sauce                 1/2 c  Catsup
    1/2 c  Horseradish                         1 T  Lea & Perrins
Worcestershire
    1/2 t  Salt                                1 T  Lemon or lime juice
    1/2 c  Parsley, chopped fine               1 x  Louisiana hot sauce
      1 x  Boiled crawfish or shrimp

  Combine all ingredients to make sauce.  Pour over crawfish or shrimp, or
  dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and
  Gourmand Cookbook"

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