Text 34420, 68 rader
Skriven 2010-02-05 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bison 746
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> This week the deal is Vancouver for $75.

 ML> Interesting. One would have thought they had you over a
 ML> barrel, but this smacks of mercy supreme.

Nah, two predator major corporations are trying to drive the old
local companies under. There will be no mercy after they succeed.
Rather than flip flopping between $550 monopoly flights and $50
cut throat prices, I'd rather pay $300 all the time and have solvent
airlines who can afford maintenance and good service. (We currently
have 50 flights a week going out 50% empty despite the low prices.
Obviously there should only be slightly over 25 flights.)


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

     Title: Membrillo-Roasted Lamb
Categories: French, Lamb, Fruit
  Servings: 4

      2 TB membrillo (quince paste)
      2 TB boiling water
      1 TB olive oil
      1 ts fresh rosemary, chopped
           salt and pepper
      6 oz boneless lamb loin chop

1. In a medium-sized bowl, whisk together the membrillo, water,
olive oil, rosemary, salt and pepper. The hot water should thin out
the membrillo just enough to allow it to glaze the meat.

2. Coat the meat with the glaze in the bowl, and allow to sit
covered in the fridge for an hour or two.

3. Preheat the broiler.

4. Place the lamb on a Silpat on a baking sheet, and pour the glaze
over it. Broil 4 minutes per side for medium rare.

5. Allow the meat to rest for 5 minutes, and then cut into thick
slices.

Note: I often like eating just a little bit of meat at meals, but if
you wanted to make a larger portion, just double, triple, or
quadruple the recipe. You may need to leave the meat seconds longer
on each side under the broiler, but that would be the only change
needed.

Kerry Saretsky, French Revolution Food


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Nobody ever lost money making a profit.

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