Text 17052, 132 rader
Skriven 2007-06-21 18:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: exotic imports 682
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Can they do a polar-route transport to YK from (for example)
 ML> Amsterdam for cheese or Paris for everything else?

 JW> No. Our airport takes 737s but not long range jumbo cargo jets.

 ML> The 777 can land in just over a mile (fully laden), but it needs
 ML> 9000 feet to take off (fully laden).

About once a year we will host an emergency landing of a polar route
747 or 777. They have all landed safely and they have all taken off
safely afterwards, sans passengers and with minimum fuel to get
them to Edmonton.

 ML> My friend Google tells me
 ML> that your longest runway is 7500 feet.

True. There is talk of extending one of the two runways so we can
get larger planes landing here regularly. The biggest benefit
wouldn't be access to Europe but bringing lots of Japanese winter
tourists here non-stop from Japan. Right now they must fly from
Japan to Vancouver or L.A. then onto Edmonton or Calgary, then here.
It is much easier for them to say the heck with it and go to
Anchorage, which does take big, long haul jets and direct flights,
instead.

 ML> I've heard of cheese wrapped in nettle leaves (for the
 ML> acid perhaps), but using nettles for flavor is new to me.

Same here, which is why I am curious. The store has only stocked the
young reduced fat regular and the aged caraway and sambal varieties
so far. I have asked them to consider a wider range.

 JW> But he keeps fooling around with Barlotti beans
 JW> whatever the hell they are

 ML> I always thought they were "borlotti" beans

And so they are.

 ML> if you Google [...] "cranberry bean" you can see them.

I am familiar with the cranberry bean.   

 ML> Title: Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino 

Another tripe and pulse dish I just happened to have ready to go...
   
(with more of those mysterious bacon bones)

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

      Title: Slow-Cooked Honeycomb Tripe With Fresh Green Peas
 Categories: Beef, Offal
      Yield: 6 servings

      3    Litres (3 quarts) water
    1/2 c  White wine vinegar
      1 kg (2 lb) honeycomb tripe,
    Roughly sliced
      5 sm Roma (plum) tomatoes, cut
    Into quarters
     10    Garlic cloves
      2 ts Sea salt
    2/3 c  Palm sugar
    1/3 c  Water
      1 c  Extra virgin olive oil
      1 sm Baby fennel bulb, finely
    Sliced
     12 sm Salad onions, trimmed, but
    With
      2    Cm (1 in) green stem left
    Intact
      1 sm Stick of celery, sliced on
    The diagonal
    200 g  (61/2 oz) smoked bacon bones
    Sliced
      1 c  White wine
    1/3 c  Chardonnay vinegar
      3 c  Chicken stock
      4 sm Green apples, peeled and
    Roughly chopped
      1 c  Shelled peas fresh peas in
    Their pods
      2 ts Salt, extra
      1 tb Red wine vinegar
      1 tb Chardonnay vinegar, extra

  Bring water and vinegar to the boil in a large pan. Reduce heat,
  add tripe and simmer gently, covered, for 30 minutes. Drain tripe,
  refresh under cold water, drain again and slice finely.

  Meanwhile, using a mortar and pestle, gently press tomatoes until
  they are slightly bruised and have released their juices; transfer
  to a bowl and set aside. Add garlic and half the salt to the
  mortar and pestle and pound into a rough paste. Set aside.

  Place sugar and water in a medium-sized frying pan and stir over
  low heat, without boiling, until sugar is dissolved. Bring to the
  boil, then simmer, uncovered, without stirring, for about 3
  minutes, or until mixture turns light caramel in colour. (The
  caramel is ready when a spoonful dropped into a cup of cold water
  can be moulded into a soft ball with the fingers.)

  Heat oil in a heavy-based frying pan, add reserved garlic paste
  and saute for 1 minute, or until aromatic. Stir in fennel, onions,
  celery, bacon bones and remaining salt, and cook, stirring
  occasionally, for about 2 minutes. Add tripe and stir to combine.
  Pour in caramel mixture and tomatoes and stir well to coat tripe
  in the caramel. Add wine and chardonnay vinegar and simmer,
  uncovered, for about 10 minutes, or until liquid is reduced by
  half. Pour in stock, cover pan and simmer gently for 25 minutes.
  Stir in apples and cook, covered, for a further 25 minutes, or
  until the tripe is tender.

  Remove the lid, stir in peas and simmer, uncovered, for about 6
  minutes, or until peas are just tender. Remove from stove and stir
  in remaining ingredients.

  From: Tina

MMMMM

Cheers

YK Jim


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