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Wild Pegasus

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Everything posted by Wild Pegasus

  1. The Orange Coffee Crisps have been out for awhile now. A couple of weeks ago I bought a couple of Raspberry Coffee Crisps at Shoppers Drug Mart. Wasn't impressed since they tasted like a Voortmans iced wafer covered in chocolate. I vaguely remember a coffee flavoured Caramilk or some other bar but not a Kit Kat.
  2. Wild Pegasus

    herb plants

    I'm pretty much like you. My basil ( I can't remember exactly what type it was) is done. While my apple mint, sage and thyme are doing alright. I don't know how well my oregano is doing because the mint is just taking over the pot that it shares with the oregano.
  3. Wild Pegasus


    Taken from http://physun.mcmaster.ca/Grad_Petitpas/Li...nks/Donair.html Donair Sauce (taken from King of Donair, on `Pizza Corner', Halifax) 2/3 cup canned milk (evaporated is best) 2/3 cup sugar 2 tbsp white vinegar 1/2 tsp garlic powder Corn starch (optional) Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix, the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. If your sauce is not thick enough (I like spoons to stand up in it) try adding a teaspoon of corn starch and boiling it in a pot for a few minutes. You should follow the directions on the corn starch box for thickening sauces. Be careful though, I used too much and it was remarkably thick (as I hoped) but it gained a starchy flavour. Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and actually freezes quite well. Repeated thawing and reheating of sauce does not seem to affect the taste or quality. Donair Meat (adapted from Derek's Place) 3 pounds lean hamburger (triple ground*) 3/4 cup bread crumbs 2 tsp pepper 1-2 tsp cayenne red pepper (depending on your taste) 1 1/2 tsp oregano 3 tsp paprika 2 tsp onion powder 1 tsp garlic powder 1/2 tsp salt *Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also. Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use. Preparation Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften. Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.
  4. Coffee Crisp hard to find in Ottawa? You can find them pretty much anywhere in Ottawa that sells candy bars. You can get them by the case at Costco. There's also three different versions of them. There's regular, orange and something like an extra chocolate version available.
  5. I'm kind of partial to it with Ginger Ale.
  6. Laura Secord Buttermallow bars.
  7. What is the benefit of having a full tang? I paid ~$37 Canadian which works out to about $24 American.
  8. I bought a 9.5" Sanelli Premana Professional chef's knife on the weekend from a restaurant supply store. How would that compare to the knives being discussed on this thread?
  9. Chapman's makes Tiger Tail ice cream but it is just orange ice cream with a licorice ripple
  10. How does Silestone compare in price to granite and Corian?
  11. One that I've heard is highly recommended is Signatures by Le Cordon Bleu Paris. For information on it you can check the website at: http://www.lcbottawa.com/signatures.htm
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