Text 5734, 95 rader
Skriven 2013-10-10 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: various
===============
  Subj: rattlesnake bites 278

 JW> (rattlesnake bites) we call those things "jalapeno poppers".

 ML> No nonsense with you people, eh.

Well ... order a beaver tail or a bear paw in most places and you
get a fritter/doughnut thing. But in Yellowknife you'll get the real
deal.

  Subj: not quite perfect 279

 ML> I've never met a brat I liked.

If you ever come here again I shall grill up a Mundare Smokey from
Stawnichy's Meats in Mundare Alberta. It's actually a small kielbasa
wiejska not a brat but very tasty in a bun with kraut, chopped
onions and sharp mustard. They are world famous throughout Alberta
and Saskatchewan. [g]

  Subj: caraway 281

 ML> I have had some very gamy meat on occasion

You have had some VERY VERY gamy meat on occasion.

  Subj: ehh, eh 286

 ML> If you want to revisit something interesting and sufficiently
 ML> chauvinistic, try the Okanogan wines.

I have. They are generally better than Ontario wines but not my
favourites by any means. 

 RH> We went to a DMV in the next county seat over;
 RH> it's more rural than Wake and we had no waiting line.

Yellowknife is over 90% English speaking and our Francophones are
all bilingual but our DMV which has three stations, with two of them
usually open, always has one bilingual clerk. When I enter and get
a number (just like in a deli) from the machine, I can pick my
language preference. I always pick French and never have to stand
in line. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Bbq Pork on a Bun
 Categories: Canadian, Main dish, Pork
      Yield: 4 Servings
 
      5 lb Boston Butt pork roast
    1/4 c  brown sugar
    1/4 c  seasoning salt
    1/4 c  paprika
      1 tb chili powder
      1 tb freshly ground pepper
      1 ts coriander
      1 ts cumin
      1 tb onion powder
    1/2 ts cayenne pepper
 
  Mix all of the ingredients together and then spread liberally over
  the pork roast.  Place the roast in a roasting pan and then on the
  barbecue.  Grill over low heat (275 degrees) for six to eight
  hours (depending on the size of the roast).  Smoke chips can be
  added to the barbecue to add flavor.  Wrap chips well in foil and
  place near where the flame will be before you light the barbecue.
  Add a small tray of water directly on the grill in the barbecue to
  add moisture during the cooking process.
  
  Once the pork is done (195 F internal temperature) you will note
  that the meat is very well done.  Remove pork from the heat, cover
  with foil and allow the pork to rest for 20-30 minutes. "Pull" the
  entire pork roast apart with two forks or rough chop it into
  strips and pieces.  Serve the pulled pork on a bun with Cattleboyz
  Barbecue sauce, Pepperheads Hot Sauce or Brassica Roasted Garlic
  Mustard.
  
  Note: The Pulled Pork pairs nicely with coleslaw.  The Ranch
  Dressing, prepared with the potato salad on the June 24 CTV
  Edmonton episode, also doubles great as a coleslaw dressing.
  
  Submitted by Brad Smoliak - Smoliak Cooks
  
  From: www.growingalberta.com
 
MMMMM

YK Jim
                       
... I'm pushing my pro-sausage agenda.

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