annanstee

I've given that exact issue much thought. The pilot does need to calculate the total take-off weight so it's not like he was just curious, but if it were me, I'd have just estimated, added a few pounds just to be safe, and avoided the whole unfortunate incident altogether. That's my strategy when I take my wife flying for the first time, anyway. ← Yes, I knew at the time that he needed to know, it is just an unfortunate question for a first date To his credit, he did guess, but underestimated my weight quite a bit.

Once in my halycon days a guy took me to Chilliwack in his plane for pie- a stand out first date. However, he did ask me how much I weighed for the flight log The pie was not as good as my mom's - but it was good.

Cheese Sales 991 West 3rd Street North Van I work in the business park just down the street.

I love tea infused truffles, and scotch truffles. What about Poire William? Mmmm. Truffles. I think I will have to keep reading to get inspiration for Christmas.

Find out if he is allergic to dairy, or lactose intolerant. If the latter, he should be able to eat cheese/yoghurt, since the fermentation process gets rid of most of the offending lactose. I think the person upthread is right- true allergies tend to be to proteins. Sugar reactions tend to be intolerances.

I agree with others that have suggested veloute. I use it now for chicken or turkey flavoured casseroles. It doesn't muddy the taste of the ingredients, and herbs really shine through. For certain things though, nothing beats a bechamel.

Thinking of the people who are kind enough to tolerate me in their home for dinner, eating 1/3 would result in a dearth of invitations... But I like the overall idea.

It's really good in a cobbler with fresh ginger too.

When I was first learning to cook, my Italian friend Natalie taught me how to make what I call Heart Attack Pasta Cube Bacon and cook in skillet ( I use the equivelant of two slices per person) Add crumbled sweet italian sausage. Add a mountain of sliced mushroooms, Douse with cupfuls of heavy cream Add fresh or frozen peas at last second Tons of freshly grated Parm Reg Serve with fresh fettucini

Oooh Spike! Shrimp Sandwiches are just not the same without it! My mum used to always make these for us; the spike was always sprinkled onto the cucumber-like Mr. Mooshmouse, my mum had the Law of Sandwich, from which she never deviated Hellmans Mayo- it just had a better texture Curry Paste- I used to make my own, but don't have the time, and I don't think mine is as good Sambal Olek Franks Red Hot- actually any hot sauce I can get my hands on Mustard Powder, for mac and cheese. Evaporated Milk Bay Seasoning Fish Sauce

I agree completely. While I don't have a problem with the morality of eating meat, I have a BIG problem with the way meat is raised. Factory farming is the ultimate form of disrespect for food. That said, if people didn't insist on eating meat with every meal, we wouldn't need factory farming. I try to eat organic, ethically raised animals and eggs as well as sustainably raised vegetables.

I will never forget my first day in 3rd year- I had eaten an obscene amount of roasted garlic the night before- spread on bagel crisps with chevre and chutneys. I had such stomach pains that I could barely sit up straight in my classes. Good times. My tolerance has since increased a thousand fold, and I automatically treble the amount called for in any recipe.

I think because it is all imported from Quebec

Honestly, I haven't tried the parm at Oyama- I did my testing before it opened, and have remained loyal to Duso's ever since. Duso's has a good nutty nose and none of that sour undertone I have sometimes found.

You know, Les Amis Des Fromages is only about a 10 minute walk or two minute drive from the Island- I think it is definitely worth the small detour. I think that Dussa's sometimes has duck- but I always go to Oyama for cheese anyway now, and Duso's for Parm. The mushroom guy does usually have quite a few fresh mushrooms. Also, the Lobster man on Granville Island for Dungeness crabs and other shelled creatures. I'm pretty sure I have seen smoked sablefish sold as blackcod, but I am not sure if it wasn't the hot smoked unsliced chunks. The coffee bean place is really good there too. Try to pick up some "C" smoked salt from Longliners or the fish place on the east end (I think its cheaper there) and you have to try the Lesley Stowes Rainforest Crisps for cheese- I like the raisin pecan ones. And they do have them at Dussa's along with the new "C" Crackers. Have fun! We would love it if you reported back on what you cooked. Ann

Jamie is right- I think the traditional order was sweet then savoury- at least in England and her colonies.

ketchup chips Tourtiere

Oh for Gods Sake, give them their fuel surcharge. BC ferries did it. Cabs did it. Why not truck drivers. If I was netting 50 a day, I would be postal too. I want my wine and ginger. I am a new world girl. I need a regular influx of Shiraz and Galangal. Please help me. This is one of the biggest ports in NA. Show them the damn money. They have a point.

Cherries coming down from Hell's Gate- coming down from "yonder"(North)when you feel like taking the scenic route. Corn and artisinal cheese on that roadside stand on the way in to Salmon Arm (East of the city). Widely referred to as the Cherry guy, his family farm is right on the other side of the highway, where you can see the family picking. Hmm. Can you tell I wasn't driving? On the way back from Banff, Jasper, Anywhere E of R. The Hutterite Market in Brooks, Alberta. So it's at the mall. So what. While visiting Dinosaur Park with my awed four year old and my hyper ventilating me (rattlesnakes and scorpions and black widows, oh my!) and my husband "that's right. Terrify him." Fish off the docks at Gibsons, and Molly's Reach. Hello! Its Molly's Reach! While convincing the Ontarian in-laws that Timmy's is NOT an option.

Amy, it would help if you could give us an idea of what is available in your area? I am not that familiar with US import restrictions. It does make sense that they would be more strict with fruits and veggies, as you could import disease or parasites or what not to the domestic crop, which would not be the case with the local cheese and rillette crop. PS DONT take your Durian on the plane. You will regret it.

I have been to L'Emotion, and liked it, but have heard that the couple who opened the place have already moved on- is this true? Not knowing who is in charge now, I would go with the known quantity. I have never eaten a bad Andrey meal. Ever. Edited to clarify... never eaten a meal that didn't inspire subsequent daydreams/reverie about said meal.

The only thing missing is the cucumber

One thing I would have liked to ask John Nightingale about is the fish that they use for Salmonchanted Evening, which is a major fundraiser for the Aquarium. They use (or used to use) farmed salmon-I assume from enclosed pens. I would have liked to hear more about this sustainable alternative provider that they use. I reject all farmed salmon in the stores, but if I knew it came from a "new era" farm, I might think again.

Bridges used to put a full pound of cheese on their nachos- but they were never very generous with the guacamole. Disclosure: I worked there at one time. Anyway, nachos are kind of a loss leader, or should be, to encourage the vast consumption of beer- am I right? I liked the nachos locos at Las Margs under the Salazars, and also the other kind they had that were served in a flat layer with refried beans spread on them.

Roast Pork with Crackling Roast Beef with Yorkshire Pudding Salmon "Rissoles" Mince Pie- in fact any kind of pie. My mom makes the best pastry ever- apple, banana cream, chicken, steak.....mmmmm. Pie. Also, I used to love her crepes rolled up with lemon and sugar, piping hot.