Quoting Janis Kracht to Mark Lewis <=-

This is the weirdest Fall I remember in a long time

There's a trough (dip) in jet stream in the west which lets cold
weather flow south and a ridge (upwards bulge) in the east that
allows warm air to come up north. We had the coldest, wettest June
on record followed by a much cooler than average July and August.
This was at the same time that Montreal had a killer (literally)
heat wave. Roslind had snow in Cambridge Bay on Aug 19 and there was
frost and snow flurries here Labour Day weekend vs. Sept 30th last
year. We've already had a nighttime low all the way down to 19 F
this month.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Anthony Bourdain's Macau Pork Chop Sandwiches
Categories: Pork, Sandwiches, Chinese
Servings: 4

4 x 6 oz boneless pork rib chops
or cutlets
1/4 c soy sauce
1/4 c Chinese rice wine
1/4 c black vinegar
1 TB sesame oil
4 garlic cloves, peeled and
coarsely chopped
1 TB five-spice powder
1 TB dark brown sugar, packed
1 lg egg
1/2 c all-purpose flour
1 1/2 c panko bread crumbs
Salt and
freshly ground black pepper
1 c peanut oil, for frying, plus
more as needed
8 sl white sandwich bread
Chili paste, for garnish

This sandwich, loosely inspired by a pork chop bun served to me for
television in Macau, is possibly the most delicious thing in the
book. We had a hard time shooting it, because everyone in the room
kept eating the models.

Pound the pork to 1/4 -inch thickness, using the meat mallet. If
using a rolling pin, be sure to wrap the meat in plastic before
whacking it (and consider getting yourself a meat mallet). In a
small mixing bowl, whisk together the soy sauce, rice wine, vinegar,
sesame oil, garlic, five-spice powder, and sugar. Place the pork in
a zip-seal plastic bag or nonreactive container and pour the
marinade mixture over, turning the chops to ensure that they're
evenly coated with liquid. Seal the bag and refrigerate for at least
1 hour and up to 12 hours.

Remove the chops from the marinade and brush off the garlic. Beat
the egg in a shallow bowl and place the flour and bread crumbs in
separate shallow bowls. Season the flour with salt and pepper. You
may need to add a tablespoon of water to the beaten egg, to loosen
its texture so that it adheres evenly to the meat.To a large,
heavy-bottom frying pan, add the peanut oil and heat over
medium-high. While the oil heats, dredge the chops in the flour,
batting off any extra, then in the egg, then in the bread crumbs.

Test the oil with a pinch of bread crumbs. If they immediately
sizzle, carefully slide the chops into the hot oil, working in
batches if necessary to avoid overcrowding the pan and bringing down
the temperature of the oil. Cook for about 5 minutes per side, or
until golden brown. Remove the cooked chops from the oil and let
drain on the lined sheet pan. Season lightly with salt.Toast the
bread until golden brown. Assemble the sandwiches and serve with the
chili paste alongside.

Recipe by: Anthony Bourdain
From: Terry Pogue To Foodwine-L

MMMMM-------------------------------------------------


Cheers

Jim


... In YK look at all the snowflakes is not a political statement.

___ Blue Wave/QWK v2.20
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Hi Jim,

This is the weirdest Fall I remember in a long time

There's a trough (dip) in jet stream in the west which lets cold
weather flow south and a ridge (upwards bulge) in the east that
allows warm air to come up north. We had the coldest, wettest June
on record followed by a much cooler than average July and August.
This was at the same time that Montreal had a killer (literally)
heat wave. Roslind had snow in Cambridge Bay on Aug 19 and there was
frost and snow flurries here Labour Day weekend vs. Sept 30th last
year. We've already had a nighttime low all the way down to 19 F
this month.

Sounds like crazy weather is all over :( Well, we are enjoying more fall-ish weather now, not really cold but comfortable for working outside, etc. :)

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Jim Weller <=-

Sounds like crazy weather is all over :(

Here's a nasty aspect to our cooler than normal weather here ...

Four communities along the Arctic Ocean missed their annual summer
sea lift and are short of supples going into winter. The harbours
which are all in shallow bays are already so plugged with ice that
even the Canadian Coast Guard ice breakers can't break a path for
the tugboats and barges to go through.

The small hotel in Kugluktuk that Roslind stays at once a month
didn't receive its $22000 prepaid order of nonperishable groceries
so they'll have to raise meal prices, fly in groceries and pay
for warehousing for the stuff stuck in Inuvik until next summer.
Cambridge Bay won't get it's replacement RCMP Ford Expedition and a
bunch of hunters there won't get their paid for quads and
snowmobiles until next shipping season. Construction of a mine that
will create 200 jobs in a small town will be set back by a year for
lack of explosives, fuel, concrete and steel.

The worst hit place, Paulatuk, didn't get their annual supply of
home heating oil and diesel for their power generator. The GNWT will
fly it in; otherwise everyone there would die. Imagine being the
pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
long ice coated gravel runway when you're at maximum capacity and a
few kilos over and you need a minimum of 3400 feet to land.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Plachie De Peste
Categories: Romanian, Fish, Grill
Servings: 4

1 kg carp (cleaned) (or cod, sea
bass, or salmon)
1/2 kg tomatoes
3 lg paprikas yellow and red
5 garlic cloves
1 md onion
olive oil
parsley and dill
salt & pepper

Romanian Grilled Fish With Onion And Paprikas

Wash and salt the fish and cut the skin three or for times on each
side. Grill the fish on aluminum foil. We use a gas grill and we
grill the fish for about 10-15 min on each side on medium heat. You
have to try to see the consistency, it has to be soft when you touch
it on the thickest place.

Chop the onion, 2 cloves of garlic and pepper. In a pan, saute the
garlic, onion and the paprika until soft. Add the chopped tomatoes
and stir the mixture well. You can add 100 ml of tomato sauce if the
sauce is too dry. Remove from heat and let it cool. Use a mixer or a
blender to liquefy the sauce and add the last 3 cloves of fresh
garlic.

Serve the grilled fish on a big plate and covered with the sauce and
freshly chopped parsley and dill. Serve with some dry white wine
and maybe some baked potatoes.

It is also possible to use other white fish filet instead of carp,
even salmon or trout.

Posted by Bettinna's World

From:romanianfood.Wordpress.Com

MMMMM-------------------------------------------------



Cheers

Jim


... And thank you for coming to my TED talk.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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JIM WELLER wrote to JANIS KRACHT <=-

The worst hit place, Paulatuk, didn't get their annual supply of
home heating oil and diesel for their power generator. The GNWT will
fly it in; otherwise everyone there would die. Imagine being the
pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
long ice coated gravel runway when you're at maximum capacity and a
few kilos over and you need a minimum of 3400 feet to land.

Sounds like a text-book example of "pucker power". Bv)=

Perhaps they could use a Sikorsky S-64 Skycrane which can carry 10,000
litres at a time. And requires no runway - just a clear space.

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

Title: Aunt Bee's Kerosene Cucumbers
Categories: Squash, Pickles, Preserving, Vegetables, Chilies
Yield: 6 Quarts

Cucumbers; sliced in half
- lengthwise if desired
1 bn Fresh dill
6 Hot chilies
6 cl Garlic
6 sl Onion
6 ts Mixed whole pickling spices
6 Lumps alum *
1 qt Cider vinegar
2 qt Water
1 c Salt

* a crisping agent, available in spice section of
grocery stores

Wash and dry enough cucumbers for six sterilized 1-qt
jars. In the bottom of each jar place a portion of the
dill, one hot pepper, one clove garlic, one slice onion,
1 teaspoon pickling spices, a small lump of alum and
cucumbers.

In a saucepan combine the vinegar, water and salt. Let
the mixture come to a rolling boil, then pour into the
jars.

Seal immediately.

Makes six quarts.

"Aunt Bee's Mayberry Cookbook" by Ken Beck and Jim Clark

From: http://recipecircus.com/recipes

Uncle Dirty Dave's Archives

MMMMM

... "Girls are always running through my mind. They don't dare walk." Andy Gibb

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Jim,

Sounds like crazy weather is all over :(

Here's a nasty aspect to our cooler than normal weather here ...

Four communities along the Arctic Ocean missed their annual summer
sea lift and are short of supples going into winter. The harbours
which are all in shallow bays are already so plugged with ice that
even the Canadian Coast Guard ice breakers can't break a path for
the tugboats and barges to go through.

This all sounds like nightmares.. :( :(

The small hotel in Kugluktuk that Roslind stays at once a month
didn't receive its $22000 prepaid order of nonperishable groceries
so they'll have to raise meal prices, fly in groceries and pay
for warehousing for the stuff stuck in Inuvik until next summer.
Cambridge Bay won't get it's replacement RCMP Ford Expedition and a
bunch of hunters there won't get their paid for quads and
snowmobiles until next shipping season. Construction of a mine that
will create 200 jobs in a small town will be set back by a year for
lack of explosives, fuel, concrete and steel.

Sounds like like the worst...

The worst hit place, Paulatuk, didn't get their annual supply of
home heating oil and diesel for their power generator. The GNWT will
fly it in; otherwise everyone there would die. Imagine being the
pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
long ice coated gravel runway when you're at maximum capacity and a
few kilos over and you need a minimum of 3400 feet to land.

How insane is all of that.. :(

Tonight (well, mostly all day) I prepared the neatest dinner. I saved the instructions, ingredients, let's see if I can get them in here <g>

Braised Pork Belly
**INGREDIENTS**

**FOR MARINATING THE PORK BELLY**
2 tbsp of light soy sauce
1 tbsp of Shao Xing wine
500 g of pork belly

**FOR MAKING THE FRIED SHALLOTS**
2 shallots
1/2 cup of vegetable oil

**FOR BRAISING THE PORK BELLY**
1/3 cup of Shao Xing wine
2 tbsp of soy sauce
1/3 cup of fried shallot
3 slices of ginger
2 pieces of star anise
50 grams of rock sugar [50???] -
3 cloves of garlic [3??] -
1 tsp of dark soy sauce [1????] -
1 tsp of five spice [1?????] -
1 and a half liters of water ( If your pot/wok is air-tight, use less water) 1.5 cups water

**ADD WHEN SERVING** -
1 hard boiled Egg sliced
Bok choy

HOW TO COOK**
**MARINATE THE PORK BELLY** -
Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.
Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for
at least 30 minutes.

**FRY THE SHALLOTS** -
Cut the shallots into thin strips
Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown. - Strain it And you got your fried shallots.

**BRAISE THE PORK BELLY** -
Heat up your wok.
Add in your pork belly without oil. Stir fry it on medium heat. Once you see it
is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice.
Keep stirring it until the sugar melts. -

Pour in 1 and half liter of water. - Add in the fried shallot we made before and add a tsp of dark soy sauce for color. - Bring it to a boil. ` - Turn the heat to low, let it stew for 1-2 hours, depends on how tender you want. -

After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won't be too oily. - Now you
are gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick. When the sauce is almost gone, you can turn off the heat. This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!

I made some brown rice with this, and some egg foo young.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Jim Weller <=-

Here's a nasty aspect to our cooler than normal weather here ...
Four communities along the Arctic Ocean missed their annual summer
sea lift and are short of supplies going into winter. The harbours
which are all in shallow bays are already so plugged with ice that
even the Canadian Coast Guard ice breakers can't break a path for
the tugboats and barges to go through.

This all sounds like nightmares.. :( :(

Last year there was open water until early Nov.

The worst hit place, Paulatuk, didn't get their annual supply of
home heating oil and diesel for their power generator. The GNWT will
fly it in; otherwise everyone there would die. Imagine being the
pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
long ice coated gravel runway when you're at maximum capacity and a
few kilos over and you need a minimum of 3400 feet to land.

How insane is all of that.. :(

We've airlifted fuel and even gasoline in bladders before.

Braised Pork Belly

A delicious dish.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Capital Sauce Pork Ribbons Over Pot-Browned Noodles
Categories: Pork, Chinese, Noodles
Servings: 4

1 lb boneless pork loin
TO MARINATE THE MEAT:
2 T soy sauce
2 T Chinese rice wine
1 T water
4 t cornstarch
1/2 ts sugar
1/4 ts sesame oil
6 scallions
3 T hoisin sauce
2 T Chinese rice wine
1.5 T soy sauce
5 t sugar
1/2 t sesame oil
2 T peanut oil
FOR THE NOODLES:
1/2 lb long Chinese thin egg
noodles
1 ts sesame oil
1 ts salt
6 T peanut oil

Cut the pork into thin slices 1/8 inch thick (against the grain).
Cut each slice into ribbons, flattening them slightly with a meat
mallet.

In a large bowl, mix the soy sauce, rice wine, water, cornstarch,
sugar and sesame oil until thoroughly blended, then add the pork
slices and allow to marinade for 1-3 hours at room temperature or
overnight in the fridge. Drain well before stir-frying.

Cut the scallions into 2-inch pieces, trimming off the root ends. In
a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and
sesame oil , stir well to dissolve everything.

Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add
the pork slices and stir fry until opaque. Add the sauce ingredients
and continue cooking until the pork is cooked through, then add the
scallions and reserve until the noodles are ready.

Preparing the noodles: Boil the noodles until cooked, but not mushy.
Drain, then run through cold water until fully cooled. Shake off
excess water and lay the cooked noodles over a dish cloth, blotting
it out of excessive moisture. Transfer to a bowl, adding the sesame
oil to coat the strands (the noodles can be kept cold at this stage
for up to 2 days).

Heat a 12 inch skillet over high heat, add 5 T oil, and heat until a
strand of noodle sizzles if gently dropped on the pan. Coil the
noodles evenly on the hot pan, starting at the edges, and working
your way through the center. Press them with a spatula, cover the
pan, then cook until the bottom is browned (5-7 minutes).

Loosen the browned noodles, slip them out of the pan, transfer to a
serving platter. Mound the pork on top of the noodles, and serve
immediately.

Comments: Barbara's original recipe calls for deep frying the pork
before the final stir-fry. I have done this “oil velveting” in the
past, but this time I simplified it and cooked the pork all the way
through in the wok. Is there a loss of quality in the final dish? In
all honesty, yes. Velveting does wonders to improve the texture of
stir-fries, so if you can do it, follow her advice and deep fry the
pork for a minute, remove it from the oil, drain it well, and add it
to the wok AFTER you add the sauce and heat it up.

Sally Newton

Adapted from Barbara Tropp Modern Art of Chinese Cooking

From: Https://Bewitchingkitchen.Com

MMMMM-------------------------------------------------

Cheers

Jim


... If your parents give you money you pay less tax then if you earn it

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