Marlene

Beaver tails!

Don't knock them till you've tried them Brooks dear.

More PB burgers. With bacon, cheddar and red onion. And corn on the cob, with corn dish but no Corn on the Cob holders

It occured to me tonight while I was fixing a drink that I was making something distinctly Canadian. Then I thought of a few other things that we seem to have or make only in Canada (besides Red Rose tea!) For the purposes of this thread, we are Canadian. Not Western, Eastern or Central Canada. So what things can you add to the list below? Bloody Ceasars Peameal Bacon Butter Tarts Dry Ribs as appetizers Carry on!

Congrats, Marlene (I mean Don). All I can say is that you are much more patient than I am. I'd be smoking tomorrow if I were you! On another note, I got a brisket today, unfrozen, but cryvac'd. My butcher got it in this morning. I'd really like to wait until Friday or Saturday to smoke it. Will it be OK in the coldest part of my fridge until then? Or, should I smoke earlier? Freeze it? (It's a beautiful 11 pounder with a nice fat cap. Much more manageable size than that 18+ pounder I did earlier this spring. There should be room on the Weber for something else, as well!) ← If it's cryvac'd, then it will be fine in the fridge. I'd start smoking tomorrow, but the thing needs to be set up, the box is heavier than lead and Don won't be home till late tomorrow night. Wed we are both at meetings most of the day and early evening. Thursday we leave. It's just going to have to wait!

Just made up more P&B burgers and they are chillin for tonight's dinner. I loved the post above with the burger with bacon, so I took some bacon out too.

My WSM (oops, I mean Don's) arrived today. Unfortunately, since we are just about to head out on two weeks vacation, our maiden voyage with it will have to wait until we get back

One more for me. William Sonoma - Entertaining

I also have the corn shaped dishes which we use all the time as well.

I think that's why I use the back burners so much. I got used to doing so when the lad was small, and now it's just habit.

I do not, but others in my family do. In order to prevent stabbing myself everytime I rummage through a drawer, they are kept in a small plastic tray in the drawer along with my turkey skewers.

I'm a lefty and I use the back right burner most often. I have no idea why.

I don't do corn holders. Hubby and son do. Who needs corn holders?

A man, truly after my own heart.

I'd like to know more about the Parmesan Crisps too. Do they work well with other cheeses in the centre?

Sigh. A man who can make pie crust. How unfortunate you're already taken. It looks lovely Dean, and I'm looking forward to this week.

Thanks for the recipe. But don't you get worried that you are going to burn down the house with the onion confit, if you have to leave it on the stove overnight while sleeping? ← I make onion confit in a crockpot so no worries!

If anyone is interested in doing a Digest on this magazine, please PM me.

French Onion Soup This is the recipe I use all the time. Admittedly, I now make it using Onion Confit as the base, but you don't have to. This can be made within two or three hours, but really, the longer you let it simmer, it's always going to better. If you do decide to make confit, you can omit the cooking of butter, onions and sugar.

Now I need at least one of these things! Garlic roasters?

yes please. They are growing faster than I can use them!

I do the same with baked potatoes but I also add avocado. Here I've been guilding the lily all this time and I didn't even know it. Oh, Saint Mario! ← People are forever telling me it should be one OR the other, not both. I usually just look at them like they've lost their minds.

Butter, syrup and sugar on pancakes. Butter and syrup on waffles Butter and sour cream and bacon bits on baked potatoes. Butter, sour cream and parmesan on pasta Butter and gravy on mashed potatoes butter and cream cheese on a toasted english muffin Butter and peanut butter on toast. Cream and whipped cream in a Bailey's coffee Cream and brown sugar on oatmeal Hmmm, do you think I eat to much butter?

This isn't much better, because what you can't see in a picture is that the edge above the holes is actually pretty sharp. As is the edge in the middle part. Having said that, I love the microplane a lot better for doing a lot of zesting, but if I only need a bit, plus a twist piece, this little thing works just fine.

Each to his own, but it works for me. Edited to add, you aren't seeing the cutting side, because I took the picture the wrong way. The sharp edges are on the other side.