Text 7466, 100 rader
Skriven 2013-12-03 08:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Les Francais euh 543
============================
 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.
 JW> The Quebecois may be very friendly to American tourists speaking
 JW> either English or very poor French but are not so tolerant of their
 JW> Anglophone neighbours from Canada.

That's likely because we are still being viewed as fountains
of wealth to be drained and you as exploiters of the masses
and a pox on the local well-being.

 During the weekend of Flo's pig
 JW> roast Barrie, Suzanne, Roslind and I slipped away into the village
 JW> together for a light meal. The other three took a look at the menu
 JW> and ordered in French; I asked them questions about the menu in
 JW> English and then ordered in very fractured French and got a sneer
 JW> for my efforts.

You should have pretended to be an American. Can I pay in
real dollars? Will you give me a discount? Should I tip,
and how much? The first time I went to Montreal, people were
not accepting tips; later, it was a volonte, preferably 10-15%.
Now it's not optional and has crept up to 15-20% and more.

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

Espagnole is much misunderstood. It's really a somewhat (4%)
tomatoed meat sauce made with white wine - as often made with
red wine, it's inauthentic (though the way I'd normally do
it), and when it contains sherry, as it sometimes does, it's
an abomination. Too much tomato and it's horrid, too little and
it's somehow dead. A good espagnole is a wonderful thing no
matter what the language. A bad one is altogether too common.

 JW> she stresses that she is not a Quebecer.

"Ik bin's nix ein Berliner." One thing that torques me about
the Quebecois is that their hatred for the English is such that
many of them turned their backs on their own heritage and
supported Hitler and the Nazis. Of course, there's never so
much unanimity as retrospective history paints: many of German
extraction in the midwest especially in Wisconsin were Hitlerites,
and on the other hand, Berliners generally had a huge contempt
for him, partially because his brand of uncouth was not the same
as theirs, partially because he was a southern pig, and of course
partially because his policies were counterproductive as well as
whatever else inhumane they were.

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

      Title: Brigitte's Sauerbraten
 Categories: Cyberealm, Meats
      Yield: 4 servings

      2 lb Boneless roast beef
    1/2 l  Buttermilk
      1 c  Red wine
      1    Bayleaf
      1    Onion, sliced
      2    Cloves
      2    Peppercorns
      5    Strips of bacon
    1/2 l  Water
      1 cn (small) tomato paste
      3 tb Cornstarch
      2    Carrots, sliced

  1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
  wine, and bayleaf over the meat. Add the peppercorns and onions. Keep
  in the refrigerator for at least 3 days, marinating the meat daily.

  2. After 3 days, remove meat from the refrigerator. In a deep Dutch
  oven, fry the bacon and set aside. Put meat in the bacon drippings
  and brown on all sides quickly. Add 3 Tablespoons of the marinade
  (liquid only) and cover and simmer for 10 minutes. Add the water,
  tomato paste, and carrots. Crumble the bacon and add to the meat.

  3. Cover and simmer for about 1 1/2 hours, making sure to watch the
  level of fluids in the dutch oven. Replace with water if it gets too
  low. When the meat is done, remove the meat and the carrots and keep
  warm. Stir in the cornstarch to thicken the juices and boil for a
  short time to the desired consistency.

  4. Slice the meat and serve with the gravy and potato dumplings or
  wide noodles (other German choices include boiled potatoes or
  baked potatoes) and the carrots.

  Source: Brigitte Sealing, originally from Berlin, Germany -- now
  a US citizen and member of Cyberealm BBS Watertown NY
  originally posted 4/1/92

  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

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