Text 20354, 75 rader
Skriven 2007-09-14 23:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Busy
================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> "So, don't try to lay no boo-gee woo-gee music on the King of rock & 
 DD> roll ... "

 DD> One of my favourite Baldry albums.

Mine too.

 DD> When we were walking to the Hotel Institute at the Montreal Picnic I 
 DD> almost abandoned the group to attend a live performance by Baldry who 
 DD> was appearing that night at McGill University.
 
If I had known about it I might have been tempted too. He liked to
play small venues and somehow became friends with a tavern owner in
tiny little Bonnyville, Alberta. During one of his national tours,
he did a drop-in, unannounced, mid-week gig there. I lived in nearby
Grand Centre-Cold lake at the time and the husband of one of my
tellers (I was with the bank back then) who was in a garage band
tipped me off he was there. I drove out right after work to see if
it was true and was rewarded with a great show. There was less than
2 dozen people in the bar that night (a few regulars walked out when
there was no jukebox C&W as per usual!) and we got to chat with him
between sets for the price of a beer. A wonderful evening! 

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

     Title: Thai Pork Loin Roast
Categories: Canadian, Pork
  Servings: 8

      2    to 3 lb. (1 to 1.5 kg)
    boneless pork loin roast
    1/2 c  (125 mL) molasses
    1/2 c  (125 mL) soy sauce
      2 TB (30 mL) Thai red curry
    paste
      1 TB (15 mL) grated ginger root
     14 oz (400 mL) light coconut milk

Place pork roast in a plastic bag. Combine marinade ingredients.
Pour over roast. Seal bag and marinate in the refrigerator, 2 to 8
hours, turning occasionally. Preheat barbecue on high. Reduce heat
to medium. Remove roast from marinade, reserving marinade. Place
pork in a roasting pan and roast over indirect heat until meat
thermometer registers 160  F (70  C), about 1 1/4 to 1 1/2 hours.
Meanwhile, to prepare sauce, transfer reserved marinade to a
saucepan. Add coconut milk. Bring to a boil; reduce heat and simmer
10 to 15 minutes. When roast is done remove from grill; let stand 10
minutes before slicing. Serve meat with sauce.

Skewer Variation: Remove pork from marinade; discard marinade.
Skewer cubes loosely on bamboo or metal skewers. Preheat barbecue on
high; reduce heat to medium. Grill kabobs, turning frequently, about
10 minutes or until nicely browned. Meanwhile, combine yogurt,
oregano, garlic salt, pepper and onion. Gently stir in cucumber.
Serve with kabobs.

From: Http://Www.Growingalberta.Com/

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



                           


Cheers

YK Jim


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