baconburner

Hi Have you tried Fujiya 912 Clark Drive 604-251-3711.They sell all kinds of Japanese appliances. Not too sure of the brands though. Give them a call and if they don't have it they may be able to tell you where. I got my run of the mill from Lee Valley Tools Baconburner

Hi You are dealing with carbon which is inert. Most oven cleaners use a form of Sodium Hydroxide to soften it. Most of the new oven cleaners need heat to replace the more caustic chemicals. As your Creuset pan is cast iron use an oven cleaner and just follow the instructions. NEVER NEVER use caustic or Sodium Hydroxide products on Aluminum. It produces a gas called Hydrogen! Ta dah boom Cheers Poorsh

Have had one of these for about four years for home use and would highly recommend it. Good sharp blade. Value for the money, easy to clean. Baconburner

Hi Ling Used to work for Xerox and we used Acetate for slides for projection on board room presentations. Most of the office supply companies will still have them. Don't know if ther is a "food grade" What about Silpat? No stick mats? Sheers Malcolm

Hi Beaulieu I ran into this one in England with my English wife. I speak French and pronounced it the way that I normally would i.e. bow li yew (Close) and was met with a blank look. In england it is pronounced bewly Cheers Poorsh

Brenda I can't resist a good pun. Are you sure that wasn't from her groan children? Cheers Baconburner

The Province of Newfoundland in Canada used to import a lot of rum from the Carribean in the good old wooden kegs. After the rum was sold or rebottled the locals soaked the barrels with a lttle water inside and produced a product that was so wonderful they called it "Screach". A local distiller here in Vancouver B.C. closed down and "my ex friend" bought some barrels to make planters. Before he did so he soaked them in the proscribed manner. That was 14 years ago and it still sits in the very, very back of my bar. Cheers Poorsh

Hi This is not the name of a restaurant but I got a real chuckle out of a sign in front of a Nanaimo fried chicken place that proudly said "Try our Terminal location" Cheers Baconburner

Seema Have you tried Google? Over 200 recipes pop up, Cheers Baconburner

When I play Flog (Golf backwards) and shoot that high I rationalize it by telling myself that I have lowered my average cost per shot! Cheers Baconburner

Kathy Is your Japanese smoker the Green Egg? If not what is it? They want $1000. Canadian for the "Egg" here in Vancouver. Have you found an equivalent at a more reasinable price? Thanks Malcolm alias Baconburner

Dave My Dad worked for the Rowntree Company for 52 years. (7 years with Macintosh which was bought out by Rowntree's). Smarties was one of their big sellers. It never came in a package like is shown. In Canada it was in a box about the size of a chocalate bar. Because I got them free, guess who was poopulair as they say in French? Cheers Baconburner

Don'T Forget Fiddleheads and Pemmican. Buffalo burgers! Maple surple, sugaring off parties! Cheers Baconburner

Todd I found a combo Japanese waterstone at www.leevalley.com 1000/4000 grit. I am curious about the ceramic steel. What is your experience? Thanks Baconburner

Hi I took a cooking course from Pol Martin in the 60's when I moved to my first apartment and one of the lessons that I remember is how to use a knife (Sharp counts). Stocks were also important. Turning a cheap cut of meat into a "Blue Plate Special" with sauce, spice and reduction was the goal. I would probably add what I feel is the most important talent, and that is the use of "SPICE". Maybe this should be a separate topic unless I have missed it Cheers Baconburner

wabi Haven't been there for a long time but if you are taking the Cabot trail don't miss the Alexander Graham Bell Museum in Baddeck Nova Scotia. He was involved in Aviation, Photography, de-salination, and many more things other than the telephone. Cheers Baconburner

Hi I used to have a high stress job and still loved to eat well as a batchelor. Took a cooking course because I didn't want to eat out of a can. I know this will probably turn some of the perfectionists off but my sister gave me a Seal-A-Meal for Christmas one year. On Saturdays I would make a Beef Bourginon, or a spagetti sauce, or chilli (from scratch) or any number of other re-heatable dinners. I would make ten to twelve portions at a time and then freeze them. I was able to then just reheat them in a pot of simmering water while I listened to the news or music. The key was planning ahead. On other occasions I would do the "from scratch dinners" Cheers Baconburner

Hi Ex Montrealer (1981) and still salivate for a Schwartz's Smoked Meat. I found a place in Langley on 200th street just past the By-Pass on the left hand side. He brings in the meat from Montreal. After many tries at other places , i.e. people swearing that the smoked meat was from Montreal, something was missing. Sliced the meat and put it between two pieces of bread-UGH. If the meat is not steamed for two or three hours to re-hydrate it it won't taste the same. Baconburner

Went over to the Crab Shack today and it seems to be closed. Still see black charred wood around a window. Too bad. ← Sorry didn't see the other post Baconburnt

Hi It was called the Crab Shack and had a good selection and pricing. Unfortunately there was a fire about six weeks ago and am not sure when it be back up and running. Cheers Baconburner

Lesley My wife and I (along with a large segment of the population) left Montreal in 1981 due to an offer in Vancouver. I agree with your supply and demand comment. There are many things we can't get in Vancouver but the Asian influence is outstanding and we are using spices and vegetables we never would have considered in Mtl. Some of the top Asian restaurants fly in product every night. If there is a demand (and a profit) some one will supply it. I can't say I am a fan of Marketing Boards and monopolies such as SAQ or the BCLDB. Cheers Baconburner

Hi All I know this is the antithisis of this post but had to relate about the worst hamburger that I have had. In the early 70's I went to England and craved a burger and spotted Whimpy*s also know as Popeyes burger eating companion. I was underwhelmed. After returning to Montreal about six months later there was a filler in the local paper. They had just passed a law in UK that in order to call it a hamburger it had to contain at least 6% meat! I had my answer! Cheers Baconburger

Hi slkinsey You have to schedule a trip to Vancouver, B.C. My wife used to work for a high level Pres who had lived in the far east and his opinion was that the food here excellent. Lots of competition keeps the quality up and prices level. Sun Sui Wah, Pink Pearl and Floata just to mention a few. This is a city where you don't say "do you want Chinese food? But What region or type! Cheers Baconburner.

You get my vote hands down Baconburner

I just did a search on Google and found several places and places to buy them. Cheers baconburner