Manitoulin — change is in the air.

[TicTac]

Big Blue is AWESOME!

 

Mind my asking where you got it?

[Anna N]

2 hours ago, rotuts said:

Id like to hear a bit more about the mussels.

 

are they frozen ?   

 

if not , how are they packaged ?

 

and re :  

 

https://www.burtfarmmeats.com/uploads/1/4/1/2/14128780/retail_price_list_march_2018.pdf

 

Prime Rib is 10.69 / lb

 

is that " Prime "  Prime rib ?

 

they don't use Kg. ?

 

hopeful there be pics.

 

interesting fresh sausage list

 

no Bangers ?

 

Mussels are not frozen but packed in atmospherically modified packaging. 

 

Prime rib would be what you expect.  It is a particular cut of meat rather than a particular grade of meat.  Max slaughters his own animals so I do not believe they are graded as they are in the grocery store hence prime would not indicate a particular level of quality.   But his animals die happy and at home.

 

We are a little schizophrenic when it comes to pricing in the grocery store.   As far as I know the law requires it be priced in kilograms but then the grocery stores use pounds instead to make it look less expensive.  Very few of us have adapted to ordering 100 g of any kind of meat or fresh produce.   A very few grocery stores do stick to the letter of the law.  In that case many of us turn ourselves into pretzels trying to convert 100 g @ x/kg into a price we can understand!

 

Kerry will be posting photographs of the meat we got from Max.  We did indeed get some of his latest sausages.   No prime rib though. 

 

[Kerry Beal]

 

This is the future home of a bean to bar chocolate manufactory. But first the building needs to be torn down and a new one put up.

 

 

Here is what we got at Max’s

[Kerry Beal]

43 minutes ago, TicTac said:

Big Blue is AWESOME!

 

Mind my asking where you got it?

Homesense in the bargain bin. 

[rotuts]

nice meat haul.

 

what is the ' roast - type cut '  in the center ?

 

thanks

[Anna N]

 

Lunch at Buoy’s in Gore Bay.  Sort of a Caesar salad for Kerry. Was missing those things that actually make a salad Caesar.  Things like Parmesan cheese, croutons and something resembling a garlicky dressing.

 

 

BLT for me.  Even after I removed half the bacon the sandwich remained unbalanced.  (There was a time when I thought more is always better. It ain’t so.) But Kerry enjoyed the extra bacon. These chips were very strange.  They were hard rather than crispy and lacked flavour of any kind.  Not a very successful lunch.  But the venue was pretty outside!

 

 

 

 I did take some lovely photographs ...  of my finger.  So you can thank Kerry for the retake.

 

 

 A quick shot of downtown Gore Bay. 

 

 

 On the way back we stopped long enough for Kerry to have a wander through this little antique place in Kagawong.  

 

And finally a mural from downtown Little Current. 

 

[Anna N]

11 minutes ago, rotuts said:

nice meat haul.

 

what is the ' roast - type cut '  in the center ?

 

thanks

Pork loin. 

[Anna N]

20 minutes ago, Anna N said:

We did indeed get some of his latest sausages.

Max is experimenting with a local craft beer in his sausage making (click).

 

 

 

 

[Tri2Cook]

26 minutes ago, Kerry Beal said:

 

This is the future home of a bean to bar chocolate manufactory. But first the building needs to be torn down and a new one put up.

Lisabeth? Just a random guess because you're where you are and she's the only one I know about there. There may be 50 of them there in actuality. 

[Kerry Beal]

6 minutes ago, Tri2Cook said:

Lisabeth? Just a random guess because you're where you are and she's the only one I know about there. There may be 50 of them there in actuality. 

Spot on!

[Kerry Beal]

 

Eeyore’s Requiem 

[Kerry Beal]

Mussels - it’s what’s for dinner!

 

[Shelby]

YUM

[Anna N]

1 minute ago, Shelby said:

YUM

 So good. Done with ginger,  garlic and sake.  But no matter how many you have there’s never enough!  

[Porthos]

3 hours ago, Anna N said:

Max is experimenting with a local craft beer in his sausage making (click).

 

The western United  States is overly in love with hops and IPAs. It's refreshing to see beers I'd love to try.

 

I'm thinking the amber ale would be my first choice to use int a sausage.

[Anna N]

 

Mmmmmm.  It’s what’s for dessert!  One of @Alleguede‘s Kouign-amanns. Brought up here from her freezer by Kerry. 

 

Edited July 7, 2018 by Anna N (log)

[BetD]

The cocktails you two enjoy always make me think I should venture out of my wine rut and dip my toes into the pond of true sophistication 🧐🥃

[Anna N]

5 minutes ago, Porthos said:

 

The western United  States is overly in love with hops and IPAs. It's refreshing to see beers I'd love to try.

 

I'm thinking the amber ale would be my first choice to use int a sausage.

I think Max said he tried the amber and found it “flat”.  I think he went with the lager. 

[Tri2Cook]

41 minutes ago, Kerry Beal said:

Eeyore’s Requiem 

I knew he'd show up at the townhouse at some point.  It usually inspires me to have a visit with Eeyore myself. May not this year though, I have a lot of tiki related products sitting around that aren't going to stay good forever so I'm trying to stay in that area this summer.

[Kerry Beal]

This is our sous vide bucket. Just the right amount of water, not too heavy when it’s full, holds the Anova with no difficulty.

 

 

Every year when I get here and start to unpack - things are missing - I fuss, I fume, I suspect people of stealing my stuff. Then a few days later it shows up and I feel foolish for my paranoia.  To be fair there was the incident a few years back where a person staying in the condo made off with my favourite oven mitts, a really nice large heavy pizza stone and a few other things - which is why we now have the locked closet for the valuables and the booze! 

 

So I decided the missing yellow bucket had to be around here somewhere and would show up - meanwhile we pulled the mop bucket out of the cleaning closet and put it to work.

 

Today the owner of the condo showed up bearing the yellow bucket - the eldest son was married on the weekend and apparently the yellow bucket was just perfect for a big batch of sangria. Just because you are paranoid doesn’t mean you aren’t being followed!

 

 

[FauxPas]

5 hours ago, Anna N said:

We are a little schizophrenic when it comes to pricing in the grocery store.   As far as I know the law requires it be priced in kilograms but then the grocery stores use pounds instead to make it look less expensive.  Very few of us have adapted to ordering 100 g of any kind of meat or fresh produce.   A very few grocery stores do stick to the letter of the law.  In that case many of us turn ourselves into pretzels trying to convert 100 g @ x/kg into a price we can understand!

 

I really wish we would just stick to metric in Canada. I prefer to order most things in metric. With deli meats or some specialty cheese or something like smoked lox, I usually want fairly small amounts - 100, 150 or 200 g and when I am in the US, I have to stop and think how to ask for some of those amounts. I like the precision of metric, especially with expensive items like halibut. I know I want about 300 g for dinner for the two of us if we are hungry, maybe only 200 g if we are having several veggies and/or salad. It irks me to no end when I go to a store and the biggest price sign is for $/lb and I have to search to find the price per 100 g. 

 

It also irks me when I look at a store flyer and they are inconsistent - I was just looking at a flyer that listed all the seafood items in grams and most of the meat items in pounds. Well, they listed both but good luck finding and reading the small print for the items in the opposite measurements. 

 

We should either use metric exclusively or clearly and obviously display both measures with their respective costs. 

 

OK, take that soap box away from me, someone....   🛒

 

 

Edited July 8, 2018 by FauxPas (log)

[gfweb]

1 hour ago, Kerry Beal said:

This is our sous vide bucket. Just the right amount of water, not too heavy when it’s full, holds the Anova with no difficulty.

 

 

 

Today the owner of the condo showed up bearing the yellow bucket - the eldest son was married on the weekend and apparently the yellow bucket was just perfect for a big batch of sangria

 

 

Sounds like t hat was a pretty classy reception.

[FauxPas]

2 hours ago, Kerry Beal said:

Eeyore’s Requiem 

 

I love the name and want to try one, but I always wonder just how bitter it is???   

[Kerry Beal]

6 minutes ago, FauxPas said:

 

I love the name and want to try one, but I always wonder just how bitter it is???   

It’s bitter but so well balanced that you don’t really notice 

[Tri2Cook]

 

4 minutes ago, Kerry Beal said:

It’s bitter but so well balanced that you don’t really notice 

Yep. I think of it as being like to it's namesake... pleasantly bitter.