Text 7631, 63 rader
Skriven 2011-02-24 09:10:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: VIETNAMESE BAKERS 10224
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Our store bakeries were just good enough to drive out the small guys
 JW> with high quality but (by necessity) high prices. As I said the
 JW> in-house bread was medium quality, medium priced. The Co-Op brings
 JW> in barrels of flour premixed with yeast, salt, and sugar so they
 JW> just have to add water to make dough; Loblaw's are worse.... they
 JW> bring in frozen lumps of dough, let them thaw and rise, then bake
 JW> them. The bread is two day's fresher but no better than factory
 JW> bread. But I make my own so I don't really care.

Our small, family bakers can undercut the s/markets, and make better
bread.  As long as they remain small, and just employ family, they can
keep costs down.  The s/markets succeed in that most of their
customers buy bread as part of a larger shopping visit.  Only people
who are interested in buying just bread or other baked foods will
bother to go to the family bakers.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese Style Quails
 Categories: Mains, Poultry, Vietnamese, Asia-c, Charmaine
      Yield: 6 servings
 
      6    Quails
      2 tb Fish sauce
      2 tb Rice wine; or
      2 tb ;dry sherry
      1 tb Light soy sauce
      1 ts Crushed garlic
      1 ts Finely grated ginger
    1/2 ts Freshly ground black pepper
    1/2 ts Five-spice powder
      1 ts Hoisin sauce
 
  Cut each quail in half lengthwise and wipe out the body cavity with
  paper towels. If the quails have been frozen, dry them well after
  defrosting.
  
  Combine the fish sauce, wine, soy sauce, garlic, ginger, pepper,
  five-spice powder and hoi sin sauce in a shallow bowl. Marinat the
  quails in the mixture, turning them a few times, or cover with
  plastic and refrigerate overnight.
  
  Barbecue the quails on a well-oiled grill, skin side upwards, and cook
  until done on one side. Brush skin with vegetable oil, t rn the
  pieces over with tongs and cook other side, not too close to the
  heat. When skin is brown and crisp transfer to a warm d sh and serve
  with a salad or rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)