Clark D

Thanks! Sorry I should have mentioned I'm coming from Ucluelet BC (far west coast of Vancouver Island). I will give the places a call and check them out. I appreciate the help! Clark

Probably an odd quesion i know but I've been asked to cook a seafood dinner in Winnipeg on Christmas Eve. I am just looking for opinions on if it is best to get the supplies here and bring them or if there is a decent place to get seafood in Winnipeg? I know there used to be a fish market on Pembinea that was ok, just haven't been there in years. Thanks for any help. I am looking for: Clams Scallops Shrimp Tuna Crab A whole fish (to be salt crusted, species can be prett open, whatever we find) A lot of basil leaves 6 in 1 tomatoes Fresh mozza Thanks for any assistance! Clark

Scotch Ale could be an excellent choice depending on which one (obviously). The reason I say that though is just strength, some may be way to strong to sip with dinnerInnis and Gunn make a decent one that is still reasonably drinkable.......(I Haven't had a chance to try the Sierra Nevada so can't really comment on that.....) Clark

That's a nice list they put togeher. I'm a big fan of the smoke beer. For our Thanksgiving though we went with a few different pumpkin beers. My personal favorite was the Elysian (both the porter and the regular pumpkin ale are great) followed by Dogfish Punkin. Youngs double chocolate stout is a good dessert beer but there is a heavy chocolate flavor in it which some don't seem too like (I do). Hacker pschorr oktoberfest is really good this time of year as well. That's about the extent I can comment, the rest of the beers I would recomend are local (Canada, BC more specifically) but just for the record..... Howe Sounds winter ale Pacific Western Natureland Fest Bier Central City Red Racer Pumpkin Ale Hermanator by Vancouver Island Brewery Phillips Chocolate Porter Good luck with the pairings! Clark

I think you're fine anyway you go. I prefer regular cast iron myself but also have a grill with stainless and a grill with the enamel coating. My least favorite is the enamel, mostly becuase I am fairly hard on my equipment, nothing wrong with there cooking properties though! I would go with the stainless it is very durable and effective, they don't look great after a while but they still work, just my $0.02 but I don't care what they look like...... Clark

For sure! I did sign up for the lifetime. Just wondering what kind of rates everyone else was getting! I imagine we'll have to put in a lot of them ourselves, we all probably have a few weird ones. I ended up entering all of my books today. I had 123 books. 62 are in the system but not indexed (8 of those shouldn't be since they are more reference type books so I did not request the indexing of those....) 41 are indexed 16 are not in the system at all Works out to 35% (removing the ones that shouldn't be indexed) Looking forward to using the program! Clark

Put in 30 books so far and only 15 are indexed. Anybody else having this problem? I didn't think the books were really old or rare...... Clark

Just wanted to thank the original poster and everyone else for putting this up here. Just signed up now for the lifetime membership. I'll enter all the books over the weekend! Thanks again this is a great find! Clark

I couldn't agree more. Howe Sound makes incredible brew. My personal favorite is King Heffy though. An Imperial Hefeweizen. Probably the best of the style I have tasted. The IPA they make is also wicked. If you guys can get your hands on them drink up! Cheers! Clark

My personal preference is just semolina, a little salt, and water. Egg pasta definately has a place in my heart as well, especialy if I am making ravioli. As a rule though I stick with my bascic, it isn't as rich as egg pasta but I love the texture. Clark

Thanks! The Rub was: - 2 Tablespoons Juniper Berries - 1 Tablespoon Granulated Garlic - 1 Tablespoon Granulated Onion - 1 Tablespoon Thyme - 1 Teaspoon Cumin - 1 Chipotle Pepper Ground - 1 Teaspoon Aleppo Pepper - 1/2 Teaspoon Corriander The Blueberry Sauce: 1 Large White onion 4 Cloves Garlic 1.5 Cups Blueberries 1 Cup Blueberry WIne 1 Cup Red Wine 1 Cup Chicken Stock Juice of 1 Lemon 1 Tablespoon Thyme Tasted prety good! More pics are here if anyone is interested. Clark

Came across an article in the Milwaukee Journal Sentinal . Thought some of you may enjoy reading it. Apparently they had a professional and amateur contest showcasing bacon in deserts. The winner of the amateur category was chocolate bacon baklava and the profesional contest winner was bacon toffee truffles. They have a few rescipes at the bottom. Clark

I absolutely love venison back strap. The last time I did it was with a juniper berry rub, seared on the grill to rare and pulled it, served it with a blueberry sauce. Turned out pretty good Clark

To keep the flavor profiles simple and some basic tips on technique I would go for: Smoke and Spice by jamieson (for low and slow cooking). For grilling I second the Adam Perry Lang book and two Purviance books above but would also add Weber's charcoal cooking and Weber's Real Grilling, with a preference on charcoal grilling (the recipes are easily converted to gas if that is the preference). Also check out Raichlens books, both The BBQ Bible and How To Grill and Sacues Rubs and Marinades. Also good is Jim Tarantino's Marinades, Rubs, Brines, Cures and Glazes. And finally Born to Grill by Jamieson is a decent book with easy recipes. Clark

I have gotten into the bad habit of keeping it the same most of the time. Top a flat iron or tri tip steak with a nice rub and roasted red and orange peppers. Serve with garlic sauteed musrhooms and baby bok choy, possibly steamed asparagus with black sesame seeds and extra virgin olive oil. As well I always serve filone topped with rosemary, garlic, and sea salt. Always with red wine and finishing with an Island scotch! Clark

2 Votes for the grill / smoker. We use a high heat method for brisket all the time and five hours is plenty for an 8 and a half pounder. Following a version of what was posted above, no matter what rub or paste you plan on using. Plus then you can chop the point and slice the flat giving you dual presentations. Clark