Text 7369, 102 rader
Skriven 2013-12-01 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Les Francais
====================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> The PQ notwithstanding, the people were quite accommodating -
 ML> when they heard me speaking halting textbook French, they would
 ML> clean up their own language to something approximating the norm,
 ML> either that or switch to English of varying degrees.

The Quebecois may be very friendly to American tourists speaking
either English or very poor French but are not so tolerant of their
Anglophone neighbours from Canada. During the weekend of Flo's pig
roast Barrie, Suzanne, Roslind and I slipped away into the village
together for a light meal. The other three took a look at the menu
and ordered in French; I asked them questions about the menu in
English and then ordered in very fractured French and got a sneer
for my efforts.

I recall my meal: beef tenderloin tips in a brown sauce or, if you
will, conseils de boeuf filet a la sauce espagnole.

Years later, when Raine was in a relationship with Tommy the Newfy
between her first and second husbands and the family drove cross
Canada from Yellowknife to Nfld and back, a waitress at a place on
the Trans Canada Highway near Montreal was particularly rude to the
four of them and to Tommy with his distintive accent in particular.
They walked out and drove to the Ontario border before stopping
again to eat despite being quite hungry. That night we took a phone
call from Lexi somewhere near Ottawa who complained loudly about the
rudeness of the French. The next night she called from western
Ontario, "There are no French people here."  Two nights later from
Loon Lake Sask., "And there are no French people here either."

When she got home Roslind tried to tell her that not all French
people were mean or unfriendly and as she was French herself Lexi
was part French. The kid didn't want to believe that. She mellowed
out a bit when I told her that when Grandma's Grandpa left France
for Canada he only stayed in Quebec for a few weeks before moving
on to Alberta cause he didn't like the Quebecers either. Lexi
doesn't mind being a quarter French now, but she stresses that she
is not a Quebecer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet De Bouf Roti Au Sel
 Categories: Beef, French, Mushrooms
      Yield: 6 Servings
 
     10 lb Kosher salt
  1 1/2 c  Veal stock
    1/4 ts Lemon zest; grated
      2 tb Capers; drained
      1    Clove garlic; mashed
  1 1/2 tb Parsley; chopped
           Black pepper; freshly
           Ground
  2 1/2 lb Whole beef tenderloin
     20    Canned grape leaves;
           -thoroughly dried
           Stuffed Mushrooms;
           -see recipe

  Filet of Beef Roasted in Salt

  Heat oven to 450 F; prepare a hot-water bath. Pour salt into a
  large braising pot, and heat in the oven until hot, about 20
  minutes. Meanwhile, place the stock in a medium saucepan over
  medium-low heat; reduce to 1 cup. Add zest, capers, garlic,
  parsley, and pepper to taste. Keep warm in hot-water bath to
  prevent further reduction. Set the caper sauce aside.
  
  Trim the filet, removing all traces of fat and silver skin between
  the muscles. Tie the roast with kitchen twine at 1" intervals.
  
  Rinse the grape leaves (if they are purchased in a jar). Otherwise
  cook and fully cool fresh ones. Roll filet in cool grape leaves
  and tie with kitchen twine, at 1/4" intervals.
  
  Using a large heat-proof measureing cup with a handle, transfer
  2/3s of the hot salt to a medium roasting pan. Arrange the meat on
  top of the layer of salt, then cover with meat completely with the
  remaining salt.
  
  Reduce oven temperature to 400 F, and roast filet until an
  instant-read thermometer registers 110 F, about 25 minutes.
  Transfer the meat, wrapped in grape leaves, to a cutting board;
  let rest 5 minutes. Remove all strings and grape leaves; serve
  with the caper sauce and stuffed mushrooms.
  
  Recipe by: Madeleine Kamman of The School for American Chefs at
  Beringer Vineyards in California's Napa Valley

  From: Terry Pogue
 
MMMMM


YK Jim
 
... I bought the wine because it had lots of French words on the label

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