>  ML> You cleaned up while the boat owners cleaned up.
> IIRC the boat got 2 shares, the power skiff got a half share, the seine got a
> share, the skipper got a share, and the 4 of us on the crew (including the 
cook
> who just cooked) got one each.  Gross was split that way, food between the 5 
of
> us. 

That sounds very fair. Wouldn't happen in a more
complex society, I'm afraid. The investors get half, 
and the company gets half, of which the president 
and CEO gets a share, the officers get a share, the 
board gets a share, the executives get a share, the 
managers get a share, the supervisors get a share, 
and the line employees get a share. What's fairer 
than that? Oh, the CEO was unhappy this year with 
his compensation and threatens to quit, and if he
does, the company will no doubt immediately go into
bankruptcy, so this year and we hope this year only
(hah), the employees have to go on half ration, and 
you'll have to deal with it, otherwise you'll be out 
of a job altogether. 

>  ML> meet you at the front end of the airport? Anytime
>  ML> between 1 and 10 am would work.
> I planned on being there sometime before 10, leave the room about 9am.

So it happened. How you got there at 9 am when
leaving your place at 9 am I can't figure.

>  ML> What methods produce the cosmetically perfect fish
>  ML> that we get in the fancy fish markets? Can't be
>  ML> line catching, because that would be costly. It 
>  ML> would seem that with a viable method of producing 
>  ML> unblemished product, your way is just in seine.
> Trolling, using a line, and gill netting.  Probably most are caught with a 
gill
> net.  We tied into a school of sharks and involutarily experimented with gill
> netting, took a loooong time to pull all those sharks out of the net.

I'm guessing that the reason for seining is that
you get better volume, and quantity beats quality
most days of the week.

> Gotta go...it's time to jump in the car and start driving...

It's interesting the way your life has evolved
around your fondness for driving and mine around
my inability to do so.

Stuffed quail with chocolate sauce
categories: Canadian, Quebecois, main, poultry, game
Serves: 6

6 deboned quail
1/2 c whole pistachios
2 cloves garlic
1/2 c cognac
2 c semisweet dark chocolate
1/2 c sugar
400 g ground poultry (chicken or other)
fresh basil and parsley
1 Spanish onion
500 ml red wine (and a glass for the cook)
300 g button mushrooms
oil, butter, salt, pepper, bay leaves and thyme

Caille Royale Farcie, Sauce Chocolat et Vin Rouge

Chop the pistachios, onion, garlic, basil, and parsley. 
Incorporate the chopped ingredients with the ground poultry.

Have a sip of the cognac and add the rest to the mix. 
Season to taste and mix well. Stuff the quails with the mix.

Put the quails into a hot saucepan and cook until golden 
brown. Take a sip of wine while you wait. Remove quails and 
set aside.

Saute the mushrooms. Take a bite of the chocolate and another 
swig of wine, let it melt in your mouth. Toss the rest of the 
chocolate in the saucepan with the remaining wine.

Incorporate the sugar and return the quail to the saucepan 
with the bay leaves and thyme.

Let the sauce reduce for 45 min. While waiting, open another 
bottle of wine. Finally, add salt and pepper and a spoon of 
butter. Serve with sauteed vegetables.

Bertrand Lacour and Thierry Soubirou, Les Cabotins, Montreal

>  ML> You cleaned up while the boat owners cleaned up.
> IIRC the boat got 2 shares, the power skiff got a half share, the seine got a
> share, the skipper got a share, and the 4 of us on the crew (including the 
cook
> who just cooked) got one each.  Gross was split that way, food between the 5 
of
> us. 

That sounds very fair. Wouldn't happen in a more
complex society, I'm afraid. The investors get half, 
and the company gets half, of which the president 
and CEO gets a share, the officers get a share, the 
board gets a share, the executives get a share, the 
managers get a share, the supervisors get a share, 
and the line employees get a share. What's fairer 
than that? Oh, the CEO was unhappy this year with 
his compensation and threatens to quit, and if he
does, the company will no doubt immediately go into
bankruptcy, so this year and we hope this year only
(hah), the employees have to go on half ration, and 
you'll have to deal with it, otherwise you'll be out 
of a job altogether. 

>  ML> meet you at the front end of the airport? Anytime
>  ML> between 1 and 10 am would work.
> I planned on being there sometime before 10, leave the room about 9am.

So it happened. How you got there at 9 am when
leaving your place at 9 am I can't figure.

>  ML> What methods produce the cosmetically perfect fish
>  ML> that we get in the fancy fish markets? Can't be
>  ML> line catching, because that would be costly. It 
>  ML> would seem that with a viable method of producing 
>  ML> unblemished product, your way is just in seine.
> Trolling, using a line, and gill netting.  Probably most are caught with a 
gill
> net.  We tied into a school of sharks and involutarily experimented with gill
> netting, took a loooong time to pull all those sharks out of the net.

I'm guessing that the reason for seining is that
you get better volume, and quantity beats quality
most days of the week.

> Gotta go...it's time to jump in the car and start driving...

It's interesting the way your life has evolved
around your fondness for driving and mine around
my inability to do so.

Stuffed quail with chocolate sauce
categories: Canadian, Quebecois, main, poultry, game
Serves: 6

6 deboned quail
1/2 c whole pistachios
2 cloves garlic
1/2 c cognac
2 c semisweet dark chocolate
1/2 c sugar
400 g ground poultry (chicken or other)
fresh basil and parsley
1 Spanish onion
500 ml red wine (and a glass for the cook)
300 g button mushrooms
oil, butter, salt, pepper, bay leaves and thyme

Caille Royale Farcie, Sauce Chocolat et Vin Rouge

Chop the pistachios, onion, garlic, basil, and parsley. 
Incorporate the chopped ingredients with the ground poultry.

Have a sip of the cognac and add the rest to the mix. 
Season to taste and mix well. Stuff the quails with the mix.

Put the quails into a hot saucepan and cook until golden 
brown. Take a sip of wine while you wait. Remove quails and 
set aside.

Saute the mushrooms. Take a bite of the chocolate and another 
swig of wine, let it melt in your mouth. Toss the rest of the 
chocolate in the saucepan with the remaining wine.

Incorporate the sugar and return the quail to the saucepan 
with the bay leaves and thyme.

Let the sauce reduce for 45 min. While waiting, open another 
bottle of wine. Finally, add salt and pepper and a spoon of 
butter. Serve with sauteed vegetables.

Bertrand Lacour and Thierry Soubirou, Les Cabotins, Montreal
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