Country Cook

Cows?

Fresca always reminds me of my God Parents, whenever we visited their house or their camp (cottage) on lake superior they would have fresca and that is usually what I would drink, until I switched to beer anyways.

Here are some directions for you from Richmond: Richmond to Alexis Creek Cheers! ← Thanks Vancouver! Alexis Creek is pretty small (pop. 200) but we do have two fine dining locations to choose from .

Last one was Tojo's, a memorable experience. I had a five pm reservation last thursday. I got there at 4:45 and was greeted at the door by a lovely kimono clad woman who seated me at the sushi bar and I began my omakase experience. First course was albacore sashimi in a soy/sesame/wasabi marinade served very cold, very refreshing. Next dish was a deep fried, breaded shitake mushroom served in a dashi (not sure of this) with a fake bread crumb stem, best shitake I have ever had. Then there were a number of sushi's, the fames california roll topped with a slice of raw scallop and herring roe, sushi wrapped in crepe, cones filled with asparagus, shrimp, rice and what tasted like homade thousand island dressing. Then came the black cod, (sable fish) mango, and mushrooms wrapped in cedar and baked in a paper envelope. It was served with a slice of lime and I was told to open the envelope, squeeze the lime in and enjoy the aroma. The black cod was perfectly cooked and blended well with the mango and mushroom. After that I tried a few more sushi's, smoked salmon and bluefin. My final main dish was big eye tuna flash fried in a light batter with seaweed shavings, very meaty and filling it also came with some veggies, I was getting full at this point so I decided to have one piece of uni and call it a day. I also had the complimentary dessert of green tea ice cream and fruit. Tax and one beer included was $116.00 cdn. Second last was Hamilton Street Grill for a glass of shiraz and a calabrese sandwich. The sandwich was made from garlic toast layered with sliced bocancinni, salad greens and dressed with reduced balsamic vinagarette and served with more greens on the side, light and refreshing. $8.00 for the sandwich. One before that was oysters and Guiness at Joe Fortes. I chose Kurimoto oysters and they were great, less minerally than eastern oysters but still with that great ocean taste, nice texture too ($17.95 cdn for the oysters + beer) Now that I am back in the creek I can only look forward to my next trip down to lotus land.

I second the dollar/thrift stores I always see cheap but perfectly acceptable ceramics at those stores.

I've always thought Maldon sea salt was the best based on appearance and texture. I have decided on inexpensive fine seasalt and coarse pickling salt (pure NaCl) for everyday because I can't taste any difference in the expensive stuff.

One of the many Finnish dishes I am glad my family never retained from the old country Haha! no cheating.. Yup! you're all almost right.. It's Kalakukko which is a Finnish dish were you wrap up cured and smoked pork with whole riverfish and dill in a bread dough made of rye! Next! ←

Jones cream soda has a nice old time taste but my favorite is Grace Jamaican Ginger beer (it's hot and spicy).

Smoked salts are great, I had some hickory salt on my eggs this morning it's like instant smoking but much less intrusive than liquid smoke (my old favorite).

I don't have a problem with the hands as long as they are washed frequently but the scale must be disinfected or protected from the raw fish every time. I think gloves are overated, too easy to contaminate by touching your face, making change, etc.. I would also ask to smell the fish before they wrap it up.

A cheesburger made with aged cheddar and local grass fed beef on good white bread with some sliced onion.

Scandinavian rye crisp bread, it was desighed for butter!

All these types of knives are for right hand use only due to the single bevel (they do make the odd left handed ones but they are more expensive and hard to get) so they are out for a lefty like me.

A freshly caught 2-7 lb Walleye

A Texas sweet red grapefruit with Mexican cane sugar sprinkled on it.

No just Finnish (Rosselli is a finnish surname), but I grew up with Italians and I like sushi

I just bought a Finnish Rosselli 6.5" carbon steel santuko with arctic curly birch handle. Not a common knife but I wanted something to remind me of my heritage. Click here and scroll down for "R-line chef's knife in mounting block"

Living out in the country with stray dogs, bears, ravens, etc. no one leaves garbage loose, I have a wooden bin and I have to take my garbage to a transfer bin. My solution for old fry oil, etc. is to freeze it and take it out just before my trip to the transfer bin.

My favorite would be lean ground beef (from your favorite butcher or ground yourself) seasoned with S&P, smoked paprika, garlic powder, onion powder, hot sauce and worsterchestershire. Grilled to medium with melted old cheddar and two slices of bacon on top. Served on a fresh kaizer (sp?) bun with sliced kosher pickles, tomato and hickory BBQ sauce.

French press really is awsome coffee. I just used my little one cup this morning for the first time in a long time with freshly coarse ground Ethiopean dark roast and it was so much better than my hamilton-beach drip (same coffee same water). I can see sushicat's comment about wanting an expresso machine!

Pistachios are a great substitute fro pine nuts, and they add to the greenness.

The only time I ate it was when I worked out in the bush camping in trailers and tents. Fast easy and convenient but I haven't eaten it since and have never tried the tuna varietys (they scare me!)

Putang Punch: 12 oz bottle of lemon gin 6 pack of beer 1 can of frozen lemon aid Actually it's pretty good (although I haven't drunk any since I was 25 ).

Hi Went through Cornwallis in '81 too , much the same impression except I remember the fish and chips were better than anything I had growing up and when they let up off base I used to have Digby scallops and Black Tower Rhine wine, I thought that was quite a foodie experience at 17 .

Christmas Mess dinner's when I was a young lad in the Canadian Air Force. The slower the food came out the more drunk we got on the wine, port and beer the senior officers had to serve us, always really good food too.