chromedome

Kind of a cool place for a small city, if I do say so. There's a fair-to-middling Russian expat community there, too, should that matter.

Standard doner kebab/gyro format, with meat sliced from the vertical rotisserie and browned briefly on the flat-top. The usual additions are chopped tomatoes and onion, and - this is hte distinctive part - a sweet, milky sauce. It sounds bizarre, but the whole is greater than the sum of its parts. https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-the-halifax-donair/

Millionaires shortcake/shortbread, at least as I've seen it, = shortbread layer, dulce de leche layer, chocolate layer Nanaimo bar = crumb crust layer; American/simple buttercream flavored with instant custard powder, chocolate layer In practice ("official" recipe notwithstanding) the "cultured European-style unsalted butter" is regular salted butter (or margarine, depending on the household), and the chocolate layer is generally melted chocolate chips. I've been served renditions where the butter or margarine was replaced with butter-flavored Crisco, as well. In short, they are to millionaire shortbread as Herman's Hermits were to the Beatles.

LOL Everyone knows Canada is made up of two parts, Newfoundland and the Mainland. Toutons are a Newfoundland thing; Nanaimo bars and butter tarts are a Mainland thing. Personally I consider the correct ratio of layers in a Nanaimo bar to be "none for me, thanks," but whatever floats your boat. If served one in a situation where politeness dictates accepting it, I'll nibble a corner and then pick desultorily at the chocolate on top. (...and as a Halifax native, I'll wave the flag for the Halifax-style "donair" as well. Yes, I know it's just another of the infinite variations on doner kebab...but dammit, it's *our* variation!)

Could have been worse...

Oddly, it was my go-to hangover breakfast at a point in my life (late teens/early 20s) when that mattered. There was a little fishmonger near where I lived in Regina's cathedral district, and a chunk of smoked eel and some rollmops somehow made my morning more bearable.

Another take on the controversy, to which I can only reply...most of 'em aren't Stella Parks, or anywhere close to being Stella Parks. But whatever... https://skillet.lifehacker.com/dont-just-skip-to-the-recipe-1846379903

I sent that back down the pipe to my daughter, who received it with an appropriate level of anguish.

My ex used to joke that her own personal guardian angel must be a hulking bruiser named Luigi, or she'd be dead by now...

Yes, I missed that earlier. Pike=jackfish, though my favorite colloquialism for them out West is "slough shark."

More or less my feeling as well. I will not lecture or think less of anyone who does fish for sport using barbless hooks, and then releases their catch; but it's not my thing. If I go fishing it is with the intent of eating a fish, full stop. When I have my meal in hand, however idyllic the day, I'm done.

Chicken and duck fat are good keepers as well, just FYI. Can't answer for the "years" part, mind you. And I have had some home-rendered lard go rancid on me, but that was in a little bar fridge and I certainly can't vouch for its temperature. I mainly use it now to store pickles, jams and selected condiments once they've been opened.

A posthumous honor... https://www.facebook.com/foodday/?__cft__[0]=AZW7vPSIbbcBl8BFtDxGK3jIkye8-FSuwlOY1Zk-yxEZYf9d3Ae8s5lEI3x3hhL6rhh39siyFgfcuRgQ57pAqK07uggveTizbAL7-KAM2H2hVijaqw-bO0qkDzUsRf5qNs2n3VgLkGHDDI6AhLAy5jfb&__tn__=-UC%2CP-R

That's an impressive specimen. When I was an inquisitive and science-minded youngster, my father (a sailor) brought me home a barracuda from the Caribbean (he got one of the ship's cooks to throw it in the walk-in freezer for him). The first time I saw a photo of a pike, I was struck by how similar they were in design...a definite case of convergent evolution.

I put this here because it's a bar...

I mostly roast mine, and it works nicely. I probably cook 'em to a degree you'd consider sacrilegious - until they're somewhat charred and the tips of the skinnier ones are actually crunchy - but they're sweet and delicious that way. I generally favor pencil-thin stems for general purpose use, but those really skinny ones show up frequently in my neck of the woods at about this time (the ones I blanched and froze recently were super-skinny, the ones at the same store on my next trip were normal sized). Most are fine, but you'll get the occasionally woody one.

It all comes back to Google's algorithms, because what Google rewards is what Google gets (I've written online content for nearly a decade, now, and can personally attest to the carnage when they make a significant change to the algorithm). That's not "gaming the system," it *is* the system, full stop. We've had earlier threads on Google's inadequacy as a tool for finding decent recipes, and this is why. I'm sure a significant percentage of these bloggers, probably a solid majority, would happily forego the necessity of padding their recipes with 1800 words of prattle. They do it because the time they invest in blather shows a payback in Google's (algorithm-driven) search rankings, which in turn gives a significant advantage in Google's (algorithm-driven) ad revenue. It also drives eyeballs that can in turn generate clicks on affiliate links to Amazon or whoever. Don't blame the bloggers. If you like a site, there are often ways to support it directly (donations, Patreon, etc), in which case you can use the various snipping and ad-stripping tools with a clear conscience.

In my area Shoppers puts Atlantic or No-Name on for $3.49 or $2.99 most weekends (limit 2, used to be 4); Superstore and No Frills do so sporadically (every 4-6 weeks, except near baking-oriented holidays when it's more frequent) but put a wider selection of brands on sale; and Sobeys somewhat less often...perhaps every 2-3 months.

Oh, I do...I have both a Winners and a Marshalls nearby in adjoining shopping centers, and a Value Village as well. No joy so far, but hope springs eternal.

Very nice! ...and welcome to the wonderful world of eG.

I hung onto one of those portable butane burners when I stopped doing catering and farmer's markets, just to have on hand. Primarily it's a winter-storm backup for cooking purposes, and I toss it in my van during winter road trips or summer camping trips for similar reasons. Haven't had to use it yet, except for camping. Also, one day I will find myself a wok with a rounded bottom*, and my butane burner will then become the wok burner. *I know, I know, I can order them online. It's been a low priority, and I haven't gotten to it yet. Someday, when the time is right, I'll need to top up an order to get free shipping...

IIRC those are about the regular prices where I am, as well. I never pay regular price.

You need a big spit, but on the upside it's self-basting.

Well, it's a 454 g brick, aka a pound by any other name, though that's not the point. Pull back the foil, cut off your piece, fold back the foil...just as one does with cream cheese and many other things. Not a big deal. Though as I said above, it's basically down to personal preference and what you're used to.