Text 11404, 136 rader
Skriven 2011-05-28 20:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FILIPINO GRUB 10527
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> virtually all Filipino hairdressers are overtly gay males
 
 JW> Canadian ones are generally young cute girls with too much makeup
 JW> but the male ones tend to be gay. Not all of them though... Raine
 JW> once had an apprentice Don Juan go through several customers and
 JW> half the staff in just a few weeks.

 GJ> Definitely a cunning wolf in sheep's clothing, taking advantage of the
 GJ> demographics of his work situation.

Cunning in other ways. He was from a small community and had funding
from the student loan people but also additional funding from a
Native Band Council education fund. Raine is a certified instructor
and ran a licensed school as well as a commercial salon. The deal
was he would pay $2200 tuition for eleven weeks of instruction and
then get hired, first at minimum wage, then 40% of sales after 600
hours experience and finally 50% of sales after 2400 hours when he no
longer needed direct supervision. He convinced her that he needed
all his student aid to live on and he would pay the $2200 when his
second grant came in. When the 11 weeks were up and he was just
starting to become useful, that cheque finally came in (directly to
him) and he disappeared forever. Raine got smarter about student
IOUs and granting credit in general after that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goi Ga, Vietnamese Chicken Cole Slaw Part 1
 Categories: Vietnamese, Chicken, Chinese, Thai
      Yield: 4 servings
 
      1 lb Shredded chicken meat
    1/2 c  White or red onion, very
           Thinly sliced, paper thin
      3 tb White or rice wine vinegar
      2 tb Sesame seeds, toasted
  1 1/2 lb Cabbage
      3 c  Matchsticked vegetables
    1/3 c  Fresh mint leaves, chopped
           Up
    1/3 c  Fresh rau ram
      3 tb Roasted, unsalted peanuts
      3 tb Sweet & sour fish sauce
 
  Notes:
  
  Chicken: 1/2 to 1 pound of shredded chicken meat, depending on your
  preference. Shredded into long strands of meat, NOT chopped.  The
  easiest thing to do is to poach a few chicken breasts or thighs.  If
  you have some leftover chicken meat from a roast chicken, AND it is
  NOT dry, use that.  You can also poach turkey thigh - a different
  taste but it works just as well also.
  
  Other matchsticked vegetables you are adding (carrots, daikon,
  chayote, squash, peppers, etc)
  
  Rau ram also known as "hot mint" or "Vietnamese coriander," and it is
  not exactly the same as cilantro (Chinese coriander); or, 1/3 cup of
  any other fragrant herbs you want to substitute.
  
  There are lots of ways to vary this recipe, and I think it's important
  to vary the ingredients and find what you like.  Read the whole thing
  and decide what to put in, before you start shopping or making this.
  Specific quantities don't matter very much when making this, and you
  can add as much or little of the chicken meat as you prefer.
  
  First off, the onion.  You can use white, which is normal.  Or sweet
  red onion, which tastes fine and looks more colorful, or Vidalia
  onion. Either way, slice it THIN.
  
  Second, the cabbage.  Try to avoid those round American cabbages.  Try
  to use a napa or small chinese cabbage, or a savoy cabbage. If
  possible, use 2 different kinds of cabbage, because you can also
  include some red cabbage.  This is much better when there is some
  variety  of color and texture.  Go for about 1.5 pounds total.   And
  slice it THIN.
  
  Third, it is usual to add rau ram.  If you cannot get rau ram, use
  regular cilantro leaves.  BUT, if you are going to give this to people
  who may not like cilantro - or if this for Americans you are not sure
  about - leave it out.  Instead, use Thai basil, or do something very
  different, and use tarragon.  (Don't use Italian or sweet basil...)
  Or, just use 2 very different kinds of mint.  You do have to add some
  kind of fragrant herbs to this, but there is no reason to be stuck in
  tradition.
  
  Fourth, don't use ONLY cabbage.  In this situation, less cabbage is
  better. You can (and should) add thinly shredded carrot, or broccoli
  matchsticks.  (You can even buy that pre-shredded.)  If you are pretty
  sure you will eat it all and not have leftovers, you can add thin
  matchstick pieces of summer squashes or seeded cucumber. (Those won't
  hold up very well thru to the next day though.)  Matchstick pieces of
  daikon are tradition, but you can add chayote also.  Add matchsticks
  of red or yellow bell pepper or Italian frying peppers.  Celery,
  sliced thin on the diagonal. I hate fennel, but slice that up if you
  like it. Add a good variety of vegetables because, to be honest,
  traditional Vietnamese chicken cole slaw is "too much cabbage" and
  not very special. If your finished Goi Ga isn't colorful, it isn't
  going to be as good as it can be.
  
  HOW TO MAKE IT
  
  IF you are going to poach chicken breasts or thighs, consider
  improving that by poaching the chicken with some white wine and fresh
  herbs as well.  If you are thinking about adding tarragon instead of
  cilantro to the finished salad, add some of those to the poaching
  liquid also.
  
  Pull the chicken or turkey apart into fine shreds. You want long thin
  shreds of meat, not chunks.
  
  Mix the sliced onion and vinegar, and let those just stand at least 15
  minutes.
  
  Using the sharpest knife you have, cut the cabbage(s) into quarters,
  and cut out the core.  You could use a food processor to shred the
  cabbage, or a box grater, or a mandoline.  I like to cut it by hand
  into paper thin slices, enough cabbage to make 6 cups.  Don't leave
  the slices TOO long, people have to get this into their mouths using
  chopsticks or forks, and it's not spaghetti.

  From: Simon Bao
 
MMMMM

Cheers

YK Jim


... I have a large cash flow... in the wrong direction.

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