Text 12208, 85 rader
Skriven 2014-04-15 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Canadian Caper 504
==========================
 JW> especially high paying remote mining camps. To boss a team serving
 JW> 1500 covers a day is no mean feat.
 ML> But where's the glamo(u)r in that?
 JW> In the pay check. Line cooks at the mines here make around $55K,
 JW> sous chefs $80K chefs $120K, about twice as much as southern urban
 JW> restaurant employees.

80 for a sous? Worth the trip, I'd say. 120 for the executive
seems to be more or less in line.

 ML> Why did he leave?
 JW> Had an argument with his newest boss who criticized him for missing
 JW> the plane and being a day late, after perfect attendance over 6
 JW> years.

The variables are why did he miss the plane, did he call in,
and how badly did his absence affect the other staff. Also
how many stones does the boss have to cast.

"Fortunately, the captain was sober all day."

 Chefs tend to be pretty hot headed and tempers flair easily.
 JW> I think they sniff pepper. Profanities were hurled but no cleavers
 JW> were involved.

If the other workers suffered unduly, cleavers might have
made their appearance.

 JW> My buddy Sato (the Fuego's owner) has been looking for a chef
 ML> Hum. Two adjacent paragraphs. One idea?
 JW> I mentioned that to Lionel but he likes camp work and he wants to
 JW> take at least a month off as he hasn't had a real vacation in a long
 JW> time. He worked long days at the mine for 14 days and then had 14
 JW> days off but on his time off he works casually for two of his
 JW> previous employers in a variety of positions if they are short
 JW> handed: the Hay River Hospital and the Hay River Seniors Centre.

I flew over Hay River about a week ago. Got almost as good a
northern lights as we saw last year.

Got a shot of the Airshow of us skirting to the south of YK and
would have e-mailed you it with the caption of "you just escaped
a bombing run," only I have a hard time getting the SD card to
read on this computer.

Further to other discussions here:

Pan-seared Pacific salmon steak
categories: airline, pretentious, fusion
Serves: 2

2 (1/3 lb each) fresh Pacific salmon steaks
1 1/2 ts Japanese sake
1 1/2 ts Korean bean paste
2 md shiitake mushrooms
1 ts extra virgin olive oil
1 c canned golden sweet corn kernels
Handful of baby arugula, for plating
1 ts finely sliced chives, for plating

Pan-seared Pacific salmon steak on sauteed golden corn kernels
and arugula greens with crisp-fried shiitake mushrooms on a
light Korean bean paste sauce

Combine the sake and the bean bean paste in an airtight
container. Add the salmon steaks and marinate for 4 hr.
Slice the shiitake into strips, stir-fry them until lightly
golden brown in olive oil; drain excess oil on paper towel.
Drain the canned golden sweet corn kernels and rinse before
slightly sauteing in a non-stick pan. Remove marinade liquid
from the container and pour it into a saucepot; reduce it by
half. Set aside and keep warm. Pan fry the salmon over
medium-high heat until nicely golden on both sides, then
bake in preheated 350F oven for about 6 min.

Place the corn kernels at the center of the plate. Sprinkle
with crisp shiitake mushrooms. Place the salmon on a bed of
arugula leaves and garnish the top with finely sliced fresh
chives. Pour the Korean bean paste sauce around the salmon
steak and serve.

Charles Muther, Korean Air
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