Text 3847, 113 rader
Skriven 2008-03-15 10:54:04 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: TIPS AGAIN  80315
=========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

    
 >  CS> People generally work those jobs while putting themselves through
 >  CS> college. xxcarol
 > 
 > My daughter did that, but it was very appropriate, as she was studying
 > for a diploma in Hospitality and Hotel Management.  The experience was
 > very useful when she got a position as manager.

 CS> Sure!  Many college students just can't find better if working through
 CS> college as the hours are adaptable to class schedules.

 CS> College students usually end up at the low end places so the money
 CS> isnt as 'flush'.  Me, I did it fora short time then took a better
 CS> paying job at McDonalds <g>.

The college where my daughter studied for her diploma employed part
time lecturers whose main jobs were as professional chefs, including
the renowned Cheong Liew.  The woman in charge of the food and beverage
courses also assisted students to find part time jobs in restaurants.
After working in several restaurants of different types, Arlyn found
permanent part time work at the Shiki, a Japanese teppinyaki restaurant
in the Hyatt Regency.  After graduation she was promoted to full-time
manager of that place.  Later, she moved to a similar position at an
equivalent hotel in Adelaide, before marrying and moving to Darwin,
where she worked in the Crown Casino hotel which you are familiar with.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Greens
 Categories: Info
      Yield: 1 Info
 
 
  The variety of Asian greens available in the U.S. seems to increase
  almost daily. and each kind is liable to appear under numerous
  aliases. Here are some of the more common varieties:
  
  Bok Choy: Also known as pak choi or spoon cabbage. In most common
  types white-stemmed, green-stemmed, and "soup spoon"  both leaves and
  stems are edible. Likewise, the ever-more-common baby bok choy. One
  of the most delicately flavored Asian greens, bok choy is good for
  stir-frying (in oil with garlic and soy sauce), braising, or
  simmering in soups.
  
  Chinese Cabbage: The two Chinese cabbages most commonly available
  here: napa (which has nothing to do with the California valley) is
  barrel-shaped, and michichili, which is more elongated. Both are mild
  and crunchy. Use them, thinly sliced and quickly cooked, as a bed for
  whole steamed fish or barbecued duck; simmer them in soup; or mix
  with meat as a filling for Chinese dumplings.
  
  Choy Sum: Also known as yu choy; one type is called Chinese oil
  vegetable. The slightly bitter stems are more tender than the leaves,
  although all parts of the vegetable, even the tiny yellow flowers,
  are edible. Thick stems should be trimmed, peeled, then steamed or
  poached. Stir-fried chou cum stands up well to the assertive flavors
  of garlic, rice wine, and chiles.
  
  Chrysanthemum Greens: Often called garland chrysanthemums or crown
  daisies. Botanically different from other chrysanthemums. Leaves are
  flat or serrated. Tangy flavor. Becomes bitter if overcooked. Young
  leaves are quickly blanched to darken them, then coated with oil and
  added to salads. The Japanese use the leaves in tempura. The Chinese
  garnish soup with the petals.
  
  Mizuna: Both the Japanese name, mizuna, and the Mandarin Chinese
  name, shui cai, mean "water vegetable" (the stalks are very juicy).
  Used frequently in Japanese cooking. The dark green, feathery leaves
  are peppery. Baby leaves are often used in field green mixtures;
  mature ones are excellent tossed with sauted chicken or roasted root
  vegetables.
  
  Green Mustard: Also called Chinese mustard greens, this is among the
  most pungent of Asian greens. There are numerous sub-varieties, with
  leaves taking various shapes. Steamed for five minutes or so and
  dressed with a little oil, it makes a perfect side dish. Its flavor
  and texture work well with oyster sauce and with the richness of
  pork. It is also good pickled.
  
  Red Mustard: More purple than red in color, this is one of the newer
  mustard varieties. Its powerful flavor, reminiscent of wasabi, fades
  if it's overcooked. Used more in Japanese and Korean cooking than in
  the Chinese kitchen. In the U.S., leaves can be served raw as a
  decorative, edible accompaniment to sushi, or added to soups just
  before serving (to preserve the leaf's character).
  
  Pea Shoots: Correctly referred to as pea pod leaves, these are the
  tendrils and top few leaves of the snow pea plant. An important
  ingredient in Shanghai and Vietnamese cooking. Pinch leaves from
  stems, and use the tenderest tips. The delicate pea flavor comes
  through when they're used raw in salads, steamed or stir-fried for a
  minute with a little ginger.
  
  Tatsoi: A ground-hugging member of the bok choy family, also known as
  rosette bok choy for its conformation. The round, thick, very dark
  green leaves grow in tight, concentric circles like rose petals. With
  its slightly bitter flavor, tatsoi is excellent raw (when young) in
  salads, and adds spark to Asian-style soups when tossed in at the
  last minute.
  
                                Saveur Magazine
                                 Mar/Apr 1995 Collected by Joell, 1995
  from the Int'l cooking echoes
 
MMMMM
 

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