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Watched the episode of the "Old Stone Mill" last night. Very interesting but woefully inadequate in details. Turning the restaurant into a steakhouse was a very good idea considering the competition, but how does the owner then pay his bills? One night (the reveal) would not get him out of the financial hole he was apparently in. I found the idea of him turning the old building into a restaurant single-handedly was a little far-fetched. However it was done it was a magnificent job as far as we could see. It must have cost a bundle! The kitchen was a little cramped obviously and to get the chef the much needed extra help would have been a physical problem. I too would love to see a follow-up...with the owners reluctance to change did he really follow through? Why did the Mayor give him the keys to the city? Was his steak that good? Was he really serving "Kobe Steak" or was that just gilding the lily? ← Looks like he stayed with it.."Traditional American Steakhouse Cuisine" http://theoldestonemill.com/pages/homepage.html

I was wondering where all that smoke was coming from...I should have known ...food looks great!

Great blog Gabriel..thanks

Oh yeah a blog from my hometown!! I agree about the bagels..the very best!! Blog on...

Where did you get that basket..love it.

Did the lawsuits get resolved?

Stunning!

What a great blog! I haven't been to Maine since the early 70's...time for a visit..you've brought back a lot of great memories..thank you!

1.98 at Gourmet Warehouse Vancouver

Not in my world!

Great blog..love the food you've chosen to eat this week..sort of a dream week for me! Thanks so much.

← Using the broaster method for chicken sounds scary-deep-frying under pressure, but it is really safe and easy. Make sure that you buy a pressure cooker that is built for deep-frying. Most pressure cookers only allow you to cook with water or other liquids while under pressure. The pressure cooker I use is designed to allow you to deep-fry while the pressure lid is on. I don't know about the mechanics of pressure cookers but the one I use has never caused me any problems. You basically deep-fry the chicken for about 2 minutes in hot oil in the pot of the pressure cooker. Then you put the lid on and tighten it down really hard. There is a seal around the bottom edges of the lid to keep it sealed onto the pot. There are alos two clamps on the outside of the pot to hold the lid down under pressure. The only odd sound you'll hear is steam escaping through the pressure valve which is normal. So don't worry that the lid will come off during frying/cooking. The pressure that builds up in the cooker is what cooks the meat of the chicken so quickly, and the steam that builds up inside is what makes the chicken moist. After about 15 minutes you lift up the pressure valve to release the pressure inside the cooker. After about a minute then you unscrew the lid and let the chicken cook another 30 seconds or so before you take it out of the oil. I let the chicken rest on a rack over a cookie sheet to drain the oil. You can't re-use the oil because it has been watered down from the cooking juices and steam. The home pressure-cooker/deep-fryer method is the same technique that KFC and some grocery stores use for chicken, just on a smaller scale. The term 'broasted chicken' actually comes from the 'Broaster' company of Beloit, Wisconsin. The company has sold the equipment for broasted chicked since the early 1950's. So it wasn't just Colonel Sanders who discovered the great results of deep-frying and cooking chicken under pressure. You should do some investigating and try it at home, the results are delicious. ← Well I appreciate the explanation David Ross...it was just the thought of oil, chicken, steam and childhood stories of exploding pressure cookers that was a little worrisome! I'm sure the chicken is fabulously tasty and tender. I had never heard the term broaster before either..thanks much.

I'm having trouble getting past this...seriously..you will have to eat this? Can you take pictures?

I don't know if I love you or hate you for posting this pic..waiting impatiently for corn..snif

can you tell me how you do this? sounds scary..

This is the best pic yet!! Happy Birthday twins!! and of course chocolate and vanilla cupcakes: There was much rejoicing. ←

Where in Port Moody? A. ← Corner of Ioco and Murray Streets in a new master planned community called "Suter Brook" ← and the one in Coq. is at Austin and Mariner

I've been quite happy shopping at Thriftys in Coquitlam..another is being built in Port Moody. I hope they don't change too much. The meat dept. actually has aged beef and cuts you don't find at Safeway. They are SUPER friendly too! (If you like that kind of thing) Anyway they need customers so check it out.

Great blog!! Thanks so much, I really enjoyed it.

I'm with munchymom with my preferences..but have to say about waffle cones..when I was a kid..in the summer..there was a waffle stand in front of the Woolworths at the strip mall..they had bricks of ice cream (sometimes checkerboard) and would cut a slab off and stick it between two freshly made waffles..oh yeah..good times!

Took my niece there tonight..it was crazy busy with a long line up to get in. We went and got a squishee at another store. It was fun though. The kids will love it.

from E Medicine Health Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink. Depending on the contaminant, fever and chills, bloody stools, dehydration, and nervous system damage may follow. These symptoms may affect one person or a group of people who ate the same thing (this would be called an outbreak). Does sometimes deadly worry anyone?

Wow sounds great! Hope they open soon.

Is your company hiring?

Hi SB could you please let us know what the butcher shop is like when it opens? I'd love to hear what they have to offer. Thanks. BS