Quoting Michael Loo to Jim Weller <=-

Cider Basted Roast Turkey Breast and Pan Dripping Gravy
Recipe provided by Chef Robin Wasicuna
Posted by: Georgina Carr in Yellowknife AKA Gorging George

Is there a thriving underground food scene in
your town?

I'm not sure what you mean by underground. Unlicensed and
uninspected out of home kitchens? Cash only, no tax, under the
table? Or funky millennial places like the hipster coffee shop
serving fair trade organic brew, vegetarian food and curries along
with art displays and retro cool jazz and where all the furniture
was rescued from the dump?

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Authentic Turkish Doner Kebab
Categories: Turkish, Groundmeat, Lamb, Grill, Sandwiches
Servings: 4

1 ts plain flour
1 ts dried oregano
1/2 ts dried Italian herbs
1/2 ts garlic powder
1/2 ts onion powder
1/4 ts cayenne pepper
1/2 ts salt
1/4 ts ground black pepper
500 g minced lamb

Preheat the oven to 180 C / Gas 4. In a large bowl, combine flour,
oregano, Italian herbs, garlic powder, onion powder, Cayenne pepper,
salt and black pepper. Add the minced lamb and thoroughly mix
through all dry ingredients. Using a kneading method for around 3
minutes will ensure the lamb is smooth and all dry ingredients are
evenly combined. Shape the seasoned minced lamb & place into a loaf
tin and place on a baking tray. Bake in the oven for around 1 hour
20 minutes. Turn the loaf half way through cooking time to ensure
even browning. Once cooked, wrap kebab meat in foil and allow to
rest for 10 minutes. Slice the doner kebab meat as thinly as
possible and serve with warmed pitta bread and salad.

Serving suggestion: Serve with warmed (lightly toasted) pitta bread.
Chilli sauce and a salad of shredded cabbage, carrot, onion and
sliced cucumber.

Freezing tip: Great to make in advance, slice and freeze.

Other ideas: Also great to add as a topping for pizzas.

Tip: I use loaf tin liners They're great for preventing the lamb
sticking to the tin and are also great to catch all the grease while
cooking. I use 2 liners and use the 2nd liner half way through
cooking.

Recipe by: wakeylass, Yorkshire, England, UK

From: Http://Allrecipes.Co.Uk

MMMMM-------------------------------------------------


Cheers

Jim


... A craft mixologist at a hip downtown bar must wear flannel

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Hello JIM,

26 Jul 18 21:09 at you wrote to MICHAEL LOO:

rescued from the dump?

Been to a few of those hipster places around here and that's exactly where their food came from.

Later,
Sean

... Confession is good for the soul but bad for your career.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Sean Dennis to Jim Weller <=-

Hello JIM,

26 Jul 18 21:09 at you wrote to MICHAEL LOO:

rescued from the dump?

Been to a few of those hipster places around here and that's exactly
where their food came from.

The place I was referring to actually makes wonderful food. But I'm
too old to go there! You have to be under thirty, have a lumberjack
beard or a man bun and drive a third hand one speed bicycle.

The chef/owner is English and has spent some time in Cyprus. Along
with avocado toast, vegetarian dishes and great baked goods and
coffee, this is the sort of thing he does:

--MM

Cypriot Beef Curry

1 kg boneless beef, cut into bite-size pieces
3 tbsp olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, seeded and finely sliced
1 ts ginger paste
3 whole cardamom seeds
2 whole cloves
1/2 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garlic powder
1 tsp cayenne pepper
1 cup water

Heat olive oil in a large frying pan over medium heat. Brown the
beef. Add onion, cook and stir until the onion has softened and
turned translucent, about 5 minutes. Place the meat, onions, spices
and 1/2 cup water in the slow cooker. Cover and cook on high for 4
to 6 hours, or on low for 8 to 10 hours. Add another 1/2 c water if
you like a thinner consistency. Do not take off the lid during
cooking!

From: https://cyprusscene.com

(Cypriot food is largely Greek and Turkish but British style, not
Indian, curries have become popular there. - JW)

---




Cheers

Jim


... I have the Amazon cart of a much wealthier person.

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Quoting Michael Loo to Jim Weller <=-

Thinking (from deeper to shallower) home kitchens with
respected cooks and reservations lists made weeks in
advance

We haven't had one of those for years. There was a delightful
Italian place in a house on the edge of downtown decades ago. It
was legit though, back when the rules for commercial kitchens were
looser.

storefront popups

Not really, but there are booths and stalls that only set up at
major outdoor events like Caribou Carnival (spring equinox weekend),
National Aboriginal Day (summer solstice), Raven Days Midnight
Madness (used to be on the solstice but is now held one day later so
as to not compete with Abo Day) and Folk on the Rocks (a three day
music festival in July out at Long Lake).

food trucks

We had 4 until last year and the restaurants didn't complain (much).
Now we have 6. In attempt to balance the needs and desires of the
food eating public, startup entrepreneurs on small budgets and the
property tax paying brick and mortar restaurants, the city has set
aside four parking spots downtown that are at least a block from
each other and not directly in front of a restaurant and held a
lottery with the proviso that the two losers could park somewhere
else if they wanted to operate anyway.

So we have downtown:

One of a Thai, that I have talked about here before, She runs the
curling rink canteen in the winter time.

Saffron (Indian Food)

Murray's Curbside Treats 'n Eats (lemonade, chicken wraps, meatball
subs, Montreal smoked meat, poutine, fish tacos)

Noodo Monster (A new guy from Vancouver's Chinatown and his
girlfriend from Beijing who make incredible ramen bowls and who
started off in the industrial park last year but won a spot downtown
this year.)

As well we have The Gastown Diner which is now semi-permanently
located on a gas station parking lot in the other industrial area
near the airport.

Wiseguy Robin Wasicuna's food truck is parked this year except for
making an appearance at the 2018 Yellowknife Spring Trade Show. He
is unhappy that the Noodo Monster exists.

and perhaps restaurants-within-a-restaurant.

We have had people who rent places one day a week, usually Sundays,
and serve a whole different menu than the owners do Mon to Sat. And
there's a small Vietnamese joint inside a grocery store. Even little
Inuvik way up north is onto that. T here is a Caribbean/ Pakistani
place open Sundays there in a otherwise standard Canadian cafe.

Funky counterculture unestablishments, those are way
above ground as far as I am concerned. Not that one
doesn't want to squash most of them, like whack-a-mole,
but they're certainly present enough and accountable for.

The Fat Fox that I alluded to deserves to survive. It was in that
run down annex of the Strange Range but shut down in June because
the building was settling from foundation issues to point that they
had frequent water and sewer pipe breaks and a leaky roof and the
landlord refused to make repairs. They hope to re-open soon
elsewhere and do does the customer base.




Cheers

Jim


... Kale is a conspiracy I tell you; it's a made up food, not a real thing

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