jchaput

It's not chocolat cake, but a customer brought me some peppermint patty chocolate cookies from the Dahlia Bakery in Seattle today. I had casually mentioned that next time they came to town, if they felt like bringing some...low and behold they did! Each one is made from two thin chocolate cookies with peppermint icing in the middle. One cookie is half dipped in chocolate. They are so awesome. ...cookie I love you.

i've seen curry plants (not trees) around before.

Almost all of my rosemary died off this year too, except for one. It's funny, i've heard so many people say the same thing. The laurel (bay) survived. Last year I got a great mixed pot of basil from GardenWorks that lasted the whole summer. My lovage is really coming along strong now. What I really want is some chervil.

...mmmm mmmeat-coma

I saw a new place in gastown where sugar and sugar was. Don't remember the name. ...stephen?

Checked my charcoal, and it's "Cowboy" brand.

the Weber chimney makes lighting the BBQ very easy. I don' like the taste that starters add to the BBQ. just load the chimney with charcoal, and place it on the BBQ. I crumple up some old newspaper underneath and light that. 9 out of 10 times works on the first light. I find the coals in the chimney are red hot in about 15 minutes. One full chimney is plenty for cooking one meal in the kettle, and enough for starting the smoker. I usually have coals leftofver after cooking, because I close the vents right away. You get paranoid when you live in an old wooden house. I often add the leftover coals back to the chimney next time I cook...waste not...

Then this or perhaps this might be for you

some info on lump charcoal

I buy charcoal from Johnstone's. I use a weber chimney to get the coals red hot nice and fast. I use a Weber smokey mountain cooker, and a Weber charcoal kettle for regular BBQ. I have done smoker BBQ on the kettle, and it turned out not too bad. You just need to set the fire to one side, and put the meat on the other side, with a pan of water inside, opposite the coals. I've been using the Minion Method in the smoker, and it works great. Nice even temperature of 225-250 F. I just took down some trees and have some applewood i'm going to dry. I also have some wood from the plum tree. Do you think the plum wood will be good in the smoker?

I can't remember where, but I recently read about a woman in West Vancouver who makes old fashioned style pickles. She also makes what sounded like tomato chow-chow. Anyone else pick up on this? Know the company / brand name? thanks, Joe

from an email sent to me... "The Ukrainian Hall and Cultural Centre at 805 East Pender Street will host a Perogy Lunch on Sunday, May 6, from noon to 3:00. Come and enjoy a hearty lunch of perogies, cabbage rolls, borscht and Ukrainian sausage."

that's it...thanks

what is the restaurant delivery company that used to be called take out taxi?

If it's booze, it should have to be sold in a government or private liquor store. Try contacting the company, and finding out if they've shipped any to canada. Then find out how to get some.

Emma is a brand that often has other companies repackage their existing product with the Emma label. While not usually top tier in quality, they offer good value by nature of quantity. Try Bosa, Costco, Donald's. As an alternative, it's not hard to make.

Although i've never been, the Ukranian church (or community center?) in strathcona apparantly does a meal once a month...or something like that. some of my neighbors have been, and say it's great.

It is very good. The local one is perhaps a touch less creamy than its Italian counterpart. It is produced in Courtenay by Natural Pastures and is called "Fairburn", named after Fairburn Farms, the source of the buffalo milk. If you have any feedback on it after you have tasted it, I would be happy to pass it along.

Yes, both stores have Italian Buffalo Mozza. We also now have in stock buffalo mozza from Vancouver Island...$10.50 for 225 gr Joe Yes, Les Amis has the buffalo (most of the time) as do (usually) both of the Italian deli vendors at Granville Island and also La Grotto di Formagio on Commercial. ←

Chaumes is a washed rind cheese from Aquitane (Dordogne), not far from the Pyrenees in the South-West corner of France. Like some other cheeses, it is boring when young, but can be unpleasant when overripe. If you find the taste mild, make sure to eat some of the rind along with the inside pate. The manufacture also produces another similiar cheese called Chaumes Cremier. similiar in taste, but much more creamy in texture. The washed rind is only on the top, and it is almost runny enough to serve with a spoon.

It's here on ICX ← Joe, you kill me! How do you find this stuff? Interesting that my friend was quoted $16.800 less when he inquired three weeks ago. Great space but the monthly is too high. Thanks, Stephen ← The listing could be old now. Perhaps the price is dropping.

It's here on ICX

I've picked up old fashioned glass ones (non electric) at used good stores for $5, and they work great. Beleive it or not, the wooden one from ikea cost a couple of bucks and also works great. There is a proctor silex one at london drugs here for $15.

I've read that California accounts for over 85% of lemons sold in the US market. Because of the recent freeze in January, 75% of this seasons crop was damaged when the temp dropped to 20 F. That has gotta hurt prices.

Insert rim-shot here