Sam Salmon

Bajan Hot Sauce is more mustard based-quite a different product from the Belizean product except equally strong.

Tried 'em once-that's it-too bland with a contrived sweetness like some Corn I could name.

Yes now that you mention it I've tasted a Blackberry Port that was worth wile.

Hope this isn't too OT. I have here a Fruit Wine that tasted not bad/best of the bunch when I tried it back during the summer-well everybody makes mistakes. There's a green twig taste that lurks in the background and doesn't improve the balance. Has anyone here ever had a Fruit Wine that was truly outstanding in terms of taste/acidity/sweetness or is that asking too much of a palate accustomed to the Real Thing?

Do a google search and you can find it for less than $3.70 a kilo. ← can not find it on google!! ← Here It Is Courtesy of Your Friend and Mine Google!!Click Here!!!!

I'm pretty sure Tim means Falernum that famous sweet liqueur. Look for Bajan Hot Sauces and not just the commercially prepared ones-check the shelves of country stores for local favourites-I've had good luck in Tobago finding some very unique and flavourful products. Perhaps the most (in)famous one of all-Lottie's-is now produced in the USA-don't be fooled!

You are not alone! I've only eaten in Timmy Ho's twice in my whole life and both experiences were mediocre. Once 7 years ago in Port Alberni-WTH is there to eat in PA? and once again 2 weeks ago in Abbotsford-another twilight zone. Don't take coffee at all so once I had a scone-forgettable and once a muffin-awful The people who line up in Timmy Hos give me little hope for the future of this country.

This must be the place!

I agree with the suggestion for a Riesling-Gehringers Bros would be my choice since it's off dry without being too flowery. Not a Chardonnay fan maybe a dry Ehrenfelser instead, Gehringer has one of those too. Can't think of anything here that matches a Spätlese though.

Since-unlike some on this Forum-I don't consider myself a serious foodie I'll eaten anything if it somehow appeals. The variations on Mexican I've tasted make for some very funny stories if nothing else. There was this parking garage in downtown San Jose Costa Rica that was a Mexican place......

This is the kind of ignorant Bee Ess I hate, Blood Alley has been an integral part of Gastown/Vancouver for more decades than the Grope & Flail has been printing outright falsehoods.

Not a mistake just check after 12 hours as suggested-if it looks good enough to eat is probably is.

Beware using dried Herbs-especially Dill-go easy. Of late I've been experimenting with using Tea as a flavouring agent-Tea flavoured with Cardamom. I add about twice as much Salt/Sugar mix as shown too-more is better. To prevent Tea is sticking to the fillets I wrap each one in cheesecloth first.

Thanks for sharing O Blissful One!

It's their business they make the rules not CC companies as mentioned. As an old Hockey coach used to say "The inmates don't run the asylum" You must frequent some very down 'hoods!

Agree with above-never heard the bellyache angle. If it's hurting your stomach you didn't apply enough butter or jam!

There's a restaurant that specializes in cream puffs???? A. ← If I was starting a place that specialised in Cream Puffs Richmond is where I'd put it-that Land o' Bland. In case considering today's bouyant economy I give them 18 months tops

Restaurant long gone, packaged foods still in business.

Ummm... Well No it doesn't-it stands for Contains Our Best Sawdust.

Click Here!

Italian product has always been too thin and sour tasting for me-now I see why. That being said if people can steal they will-Italians have no monopoly on crookery. I stick to Greek EVOO-the Spanish I've tasted is fuller richer tasting than the Italian but not worth the asking price.

New hotel in Coal Harbour http://www.lodenvancouver.com/

It certainly is for someone like me who's caught/killed/cleaned/cooked and consumed the majority of species found in Sushi bars more times than I care to remember.

The proper procedure for Sushi Rice is somewhat more complex than that-you can look it up if you like. I took a night schol course and it was easy and fun since then I've eaten fresh caught Salmon & Tuna many ways-all delicious.

Sitting @ Sushi bars in my neighbourhood for decades now I can't say I've ever seen an order going to a table being made up of inferior cuts. Some dishes, spicy anything/Tuna Goma-ae, do contain bits o' this 'n that but nothing that's 'off' or anything like that. From time to time I'm given a particularly nice piece of fish but it's all top quality or people wouldn't eat there.