-=> Quoting Michael Loo to Dale Shipp <=-

 > This is on the menu here this week.  I have my doubts about the quality
 > of it.  I had their sweet&sour pork a while back and was not impressed.
 > The pork was crispy tough and the sauce was like reheated cornstarch
 > base.

 ML> The funny thing is that the Cantonese really
 ML> do have sweet and sour dishes - of course
 ML> they are not as heavy-handed as what gets 
 ML> served here, even in the good places. The 
 ML> ideal would be like the recipe appended, 
 ML> correcting with rice vinegar to taste.

I have had what I believe is the real thing, off menu, at a place in
Hay River run by very recent immigrants from Hong Kong. We had
fresh, local, sweet and sour walleye that had a thin glaze that was
more sour than sweet and quite gingery. It was wonderful.

The restaurant was in a hotel next door to a bar run by a nephew of
ours and the fish was caught by a Buckley, a cousin of the one in
Yellowknife who is my fish monger (the son of the old guy you met.)

Savory oat things:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 35 Minute Surprise Mince Parcels
 Categories: Main dish, Beef, Groundmeat, Eggs, Grains
      Yield: 4 Servings
 
    600 g  Beef, lean; minced
    1/2 c  Instant oats
      1    Beef stock cube; crumbled
      3    Shallots; chop fine
      1 ts Mixed herbs
      1    Garlic cloves; crushed
      2 ts Soy sauce
      4    Eggs; hardboiled
      2 sl Puff pastry
      1    Eggs; lightly beaten

  Preheat the oven to 220 C. Combine the mince, oats, stock cube,
  shallots, herbs, garlic & soy. Divide into 4 portions. Place an
  egg into the centre of each mince portion & mould the meat around
  the egg.
  
  Cur each sheet of pastry into 2. Place an egg/meat portion into
  the centre of each. Fold the ends of the pastry over the meat.
  Brush the joins with the egg, & with a sharp knife, make 3
  incisions on top of each pastry parcel. Glaze the complete parcel
  with egg. Place the parcels on a greased oven tray & cook at
  220 C for 10 minutes, then reduce to 180 C & cook 15 minutes.
  
  Typed by: KEVIN JCJD SYMONS
 
MMMMM


Cheers

Jim


... Pirates are pretty chill about hiring people with disabilities.

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