Text 11169, 103 rader
Skriven 2011-05-22 15:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Borders
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> We have so many Mexicans up here
 HN> finding mexican producst is EASY!

 JW> I wish we had more of both; perhaps we could advertise in
 JW> Arizona.

 HN> Just let 'em across your border, they'll
 HN> do the rest in short order!
                
We make it easy. Mexicans can enter Canada by merely showing a
passport, much easier than the long, expensive process of getting
U.S. visas. We are a country with a base population of just over 30M
and we average 250,000 new immigrants annually making us one of the
most open countries in the world. Of those 250,000 immigrants ,
22,000 are Mexican but they all settle in the southern areas for
some strange reason. Yellowknife's Mexican population is just one
guy. (When Roslind and I once attended a pan-Hispanic party (plus
some Portuguese, Brazilian and Macanese honorary Hispanics) the
guests were half Filipino, half everybody else.)

 HN> I really like Thai food...but
 HN> too many potatoes ruins it for me as 
 HN> well, and I LIKE potatoes! Does 
 HN> she have Panang curry?

No, but I'm sure she could make one upon request. The food truck
only has spring rolls, rice, noodles, soda pop and five dishes on
the short menu.
         
 HN> And you COULD
 HN> ask her to make yours "THAI hot" and
 HN> see what you get out the window!

Yep. I'm tempted to.

 HN> Hope she ends up being better than
 HN> a mere C!

Not everyone is as critical or fussy as me. Her little business is
doing well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gary's Venison Roderick And Game Sauce
 Categories: Venison, Ham, Italian, Alcohol, Offal
      Yield: 4 servings
 
      1 ts Garlic powder (or
      1 cl garlic, minced)
           S&P
      2 lb Venison saddle or tenderloin
           -sliced 1/4 inch thick
      2 tb Butter or olive oil
    1/4 c  Brandy
           Game Sauce
      1 c  Sauvignon Blanc
      1 c  Cabernet Sauvignon
    3/4 c  Red wine vinegar
    1/4 c  Prosciutto, shredded
      3    Cloves garlic, mashed
    1/2    Lemon, peeled and sliced
      2    Sage leaves
      2    Sprigs rosemary
      4    Juniper berries
           Salt and fresh cracked black
           Pepper to taste
      2    Chicken livers, finely
           Chopped
      4    Anchovy fillets, finely
           Chopped
 
  Heat a heavy nonstick skillet.  Rub garlic, salt and pepper over
  both sides of sliced venison medallions.  In a hot skillet,
  quickly saute venison until done to taste.  Do not overcook.
  Remove and deglaze skillet with brandy.  Serve sauce over venison.
  
  Serve with salad and wild rice pilaf and sauce below..
  
  Game Sauce
  
  In a non-aluminum saucepan, combine wines and all ingredients
  except chicken livers and anchovy fillets.  Bring to boil.  Remove
  garlic, save, rosemary and juniper berries.  Add chicken livers
  and anchovies and simmer slowly until sauce is reduced by 1/2.
  Salt and pepper to taste.

 
MMMMM



Cheers

YK Jim


... Recession: A truckload of Americans was caught sneaking into Mexico.

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