haresfur

With the change in directions it's ambidexterous

I wikied ocean trout and found out that it is steelhead - an anadromous rainbow trout (Oncorhynchus mykiss). Wild steelhead is even better.

I picked up a piece of ocean trout at Costco and it was really good. Thanks for the recommendation. I marinaded it in soy sauce mixed with chopped up candied ginger and some water, and put it all in the oven at 200 C. The ginger bits were really tasty, too.

Frozen brownies are the best. I like Teddy Bear biscuits out of the fridge.

I find Papa Murphy's too salty. The crust is average but the toppings good enough. Generally what I got for take away. Can you get them cooked if you are on the road, though? I used to do Round Table for lunch with friends. Pizza was decent and the salad bar pretty good. My standard response at Pizza Hut when asked, "How was everything?" was "Up to your usual standards."

Interesting, because it sounds sweet. I was thinking it might be interesting with ginger infused vodka instead of Canton. Not that I have any on hand.

Beautiful pictures. I miss the Shield rocks. Any vegetation coming back to Sudbury these days? Nice to see good looking Thai food in the small towns.

Rum: the drink for anarchists and pirates. My main objection is when manufacturers change their product without any indication that they did so. It would be nice to have more information on the purity and process for a particular rum, but if it tastes good and doesn't kill you...

Please do tell us what you think. I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use." From what I understand, the nicotine has been removed. From what I understand. In the sense I've seen a blog or four or a review or five that's said, oh, we checked with the company/someone who'd know and they said there was no nicotine in beverage. I'm also fairly certain that in Australia you need a special permit to sell nicotine products in your store. And the place I got it--which is, so far as I know, the only place in Australia that sells it--doesn't have cigars, cigarettes or anything of that nature avaliable. I doubt they'd go to the effort of paying for a permit just to sell what is a fairly obscure form of booze. The first quote makes it sound like the nicotine is still there, but that may be just a bit of deception. The second statement sounds pretty vague and I'm not sure AQUIS would know to ask if there was nicotine in booze that is being imported so maybe Nick's is thinking it's better not to ask. If it helps ADHD, then it probably contains nicotine. Surly you have so student's to test this on.... Overall, it seems mostly like a gimmick that I can do without, but I don't have any strong moral objections to others messing around with it. Not like you are going to overdose with those prices and that much sugar.

Pineapple upside-down cake!

Then you might like: http://forums.egulle...90#entry1809990

In Australia I've been using Schweppes Bitter Lemon. I don't find it too sweet, but I have more of a sweet tooth than you (who doesn't!). I also like it with Italian lemon soda, which is tastes quite a bit sweeter to me. Had to break into the emergency backup Campari to make these today. I think you are right about the Fernet. I poured too much in mine and Ms. haresfur's is better. I haven't tried adding gin but I'm sure it won't hurt if you don't mind the extra medicine.

I would think exotic fruit is an easier entry to new flavours than say potable bitters or funky rum. Tamarind seems like it would be a great ingredient and certainly outside the normal cocktail realm. But your Maximillian seems to punch all the buttons.

Do we know anyone in International Falls or Thunder Bay? Just a guess, I got nothing.

Great name!

Ramping up from the Jersey. Stone Fence 2 oz Inner Circle Red over ice top with Duck and Bull cider. The Inner Circle beat the cider into the background. I think 1 or 1 1/2 oz would balance better. When in doubt add bitters - a few dashes of Peychaud's helped as did a side of Camembert and biscuits.

Wouldn't most of these affect the taste of your drinks? Especially bag balm

Jersey Cocktail: Henry of Harcourt Duck & Bull Cider (hard sparkling) 1 tsp simple syrup 6 dashes Fee's Old Fashioned bitters The bitters' spices go very well with cider.

Thank you for the hints. I'm new to making risotto and was wondering what to do with leftovers. I experimented and made these for the first time using an egg but they still didn't stay together very well. I guessed that I probably wasn't the first one to fry up rice cakes and am glad to learn the name - Riso al salto. I'm really enjoying the blog.

I pretty much agree with Andy and Dan. There is a place for rum that's a little ragged around the edges (other spirits, too). But that doesn't necessarily relate directly to price. I take it as a personal challenge to figure out how to get the most out of different bottles. However, if it improves the drink to use the expensive stuff and you can afford it, go for it. Would you rather drink more or better? Look at it this way, in the US you can buy really good rum for the price of plonk here.

I've mostly given up measuring water accurately. I let the fuzzy-logic work its magic. I almost always make brown rice and find that a bit more than 2:1 works best to balance the tooth of the bran. Particularly for short grain, that I like a bit softer. True, the rice won't end up soupy but the cooking time affects how much of the water is absorbed vs. boiled away. My Sanyo cooker has a bunch of white rice settings and only one brown rice so I add more water to get softer rice. But the cooker tries to compensate so its pretty inexact. ... and I still want to know why "fuzzy logic" sounds attractive for a rice cooker but unsettling for a nuclear power plant.

Does today's Canadian Club resemble yesterdays?

Anyone else watch Alessandro's Italian Food Challenge? Big city chef Alessandro Borghese goes to various regional areas to learn how to make local specialities. He shows up in town and finds a housewife to stay with for a few days (and flirt with) as she teaches him how to make a particular dish. He makes a modernised version and they invite a small group for dinner. It's rather contrived, but good fun and has given me a few ideas. Today they were making stuffed eggplant. Coated them in egg white before cooking - to, which supposedly keeps them from splitting.

I like cocktails with whiskey, orgeat, and Fee's old fashioned bitters (you could use Angostura). But it looks like a coffee cocktail and not exactly festive. You could fake up something tiki with orgeat, rum, orange juice, cranberry, and maybe some triple sec. Research would be required but it would be approachable for the masses (i.e. sweet as heck). Lime would help.

haresfur's corollary to Godwin's law: As an online food discussion grows longer, the probability of someone claiming a particular pizza is the best approaches 1.