Text 7399, 95 rader
Skriven 2011-02-19 17:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Vietnamese bakers
=========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Since the end of the Vietnam war, most of the bakeries here
 GJ> have been run by Vietnamese migrants.  More recently, the trend
 GJ> has been for Turkish and Afghan bakeries to appear

I have seen a similar trend here. We used to have two good bakeries
here, one run by a German, the other by an Italian. When first the
chain store expanded and then the Co-OP did too out of competitive
pressure, they both installed in-store bakeries which produced
inferior but cheaper bread. The German guy gave up and retired after
a couple of years of declining sales. The Italian guy sold out to a
Vietnamese guy very cheaply and that guy made a living for another
decade. Sadly he eventually threw in the towel too and we now have
no good bakeries.

But there is a trend of recent immigrants getting into the grocery,
baking and restaurant businesses, first as employees and then as
owners as the previous set of immigrants retire and their own kids
don't want to follow in the family business. For example we have
Vietnamese people running the YK Pizza and Deli, Nettie's Perogy
House and the Country Kitchen Cafe, none of which serve Vietnamese
food.

In Ottawa all the venerable Italian restaurants and pizzerias seem
to be run by Lebanese people (who hire Somalians as dishwashers and
bus boys so you can guess who will own them next.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Flank Steak with Marsala Mushroom Sauce
 Categories: Beef, Steak, Mushrooms, Sauces, Wine
      Yield: 4 Servings

  1 3/4 lb Flank steak
      5 tb Butter; divided
      1 c  Minced onion
      2 cl Garlic; chopped
     12 oz Ground pork
      4 oz Pancetta; chopped
    1/2 c  Spinach; blanched,
           -chopped, squeezed dry
      3 tb Currants
      2 tb Chopped fresh parsley
    1/4 ts Thyme
    1/4 ts Basil
    2/3 ts Salt and black pepper
      1    Egg; slightly beaten
      1 lg Carrot; julienne
    1/4 lb Provolone cheese; cut
    Into 1/3-inch julienne
    Strips
      2 tb Olive oil
      2 c  Beef stock
      1 c  Dry Marsala
    1/2 lb Domestic mushrooms;
    Sliced
      2 tb Fresh lemon juice
      1 oz Dry porcini mushrooms;
    Soaked in
    1/2 c  Hot water; for 15 minutes
    Dried and sliced
      1 tb Cornstarch; mixed with
      2 tb Marsala wine

  Prepare the carrot: peel and halve lengthwise. Cut each half
  again, lengthwise. Cut length into thirds; 12 sticks, total.

  Brown the sausage in a large soup pot. Remove and slice into
  rounds; set aside.

  Add the stock, garlic and several grindings of pepper to the soup
  pot. Bring to a boil, reduce heat and simmer, scraping all the
  browned bits from the bottom of the pan. Add the beans and cook,
  covered, for 60 to 90 minutes. Uncover and add the sausage and
  escarole and cook until escarole is soft. Taste and adjust
  seasonings. Serve with plenty of freshly grated Romano.

  VARIATION: Omit the sauce, cool overnight and slice thin. Serve
  for a buffet or take on a picnic.

  Recipe By: Wisconsin Trails Magazine, 1988
  
MMMMM

Cheers

YK Jim


... Everything is considered ethnic in some part of the world.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)