Quoting Michael Loo to Jim Weller <=-

It was HP that Heinz degraded so badly that I now make my own

knock-off version. Lea & Perrins Worcestershire Sauce as sold in
Canada is still made in England

Lea & Perrins is massively degraded here

I did some reading: yours is made in Pittsburgh with white vinegar
and HFCS, and comes in a variety of versions: reduced sodium,
steak sauce, marinade and vinaigrette.

I couldn't understand why people drank Scotch, but I
took to Bourbon easily enough.

It is my least favourite whisky.

Abdullahi Kassim and Leila Adde are owners of the Xawaash
restaurant in Rexdale, Ontario

Looks like worth checking out. Maybe if I have a long
layover at Pearson

It's at 130 Queen's Plate Drive in the Rexdale district of Etobicoke
and very close to border with Mississauga and the airport.

https://tinyurl.com/xawaash-menu

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Somali Crabmeat Stew
Categories: Somali, Stews, Crab, Curry
Yield: 8 servings

1 c Onions, finely chopped
1 ts Curry powder
1 ts Ginger
1 ts Salt
1 ts Crushed red pepper
1/4 c Peanut oil or butter
1 lb Tomatoes cut in small wedges
2 lb Crabmeat (or other seafood)

In a 3-quart heavy saucepan, saute onions with curry powder,
ginger, salt and crushed red pepper in 1/4 cup peanut oil or
butter until onions are soft but not brown. Add tomatoes and
simmer until tomatoes begin to cook. Add crabmeat (or any seafood)
nad saute lightly for 10 minutes.

If scallop shells are available, spoon mixture into shells, piling
them high and serve with rice. This makes a very elegant dish.

By Julie Sisskind, African Studies, U. Penn

MMMMM


Cheers

Jim


... We get our money's worth out of winter clothing here.

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