

Anyone else a sucker for the cladding line on stainless clad carbon?
It gets better every time I use the knife


It gets better every time I use the knife
Saw her live last night, and I highly recommend doing the same if you have the chance. The years have been very kind to her. She is lovely, gracious, and remarkably talented
Hey folks, I’m looking to pre batch a bottle of Long Island iced tea for an upcoming boys’ weekend. Our first one of these weekends was in 1988, and we’ve met every year since then. When we started, we were high school idiots, and had the refined palate of a bag of hammers. We used to “batch” by dumping 1l bottles of cheap clear booze into a cooler with bar lemon mix and several litres of coke. The last of it had to be drank by pouring straight from the cooler into the newest person’s mouth.
I thought it would be funny to bring a bottle of long island up with me this year, but I’m pretty sure neither me nor anyone else there wants to drink the same grog we used to drink. Apart from better spirits and fresh lemon, does anyone have any interesting upgrades?
Any thoughts about using an amaro and club soda as the coke?
Cheers in advance
Used the Pati Jinich recipe for pork and beans with mole verde, and did everything exactly the same but with chicken. 11/10. Empty margarita glass for scale. Thanks for anyone who commented on my last post. Still have a ton on tomatillos, so will be canning lots of salsa verde.
Hey folks, just pulled the first tomatillos out of the garden and am looking to make a mole verde meal tonight. I’ve done the Pati Jinich pork and beans with mole verde and loved it. Any suggestions for a similar dish using chicken (or I can just sub in chicken instead of pork in her recipe)
Thanks so much
So I made a batch of Canadian Bacon. Local full loin, cured 8 days, dried 2 days, smoked 2.5 hours, wrapped 3 days. Sliced by hand cuz I didn’t feel like taking out the big slicer. I miss the fat, but I’m really happy with this batch
Hey folks, a bit of a head scratcher for me. Driver spray nozzle is misbehaving. The fluid is topped up, I’m not seeing evidence of kinks or leaks, and I’ve run compressed air through the lines to clear. Nothing worked, so I just replaced the nozzle, and it’s still just flooding the bottom instead or actually separating the spray. Anyone had this issue?
It started after having the windshield replaced and they didn’t hook the line back up. Once connected, it started doing this.
Thanks in advance
We have a bumper crop of basil, so I macerated a bunch to make a simple syrup. Thought it would go well with chartreuse and gin, and then realized that what I came up with was basically a chartreuse basil smash (but not over ice)
60ml gin
15 ml green chartreuse
22 ml fresh lemon juice
15 ml basil syrup (Genoese)
Fresh basil for muddling and garnish
I muddled some fresh Thai basil for a little extra punch, shook everything up, and double strained into a coup. Extra Thai basil for garnish
Definitely a one and done for me, but absolutely delicious
Hey folks, looking for advice for my difficult ear holes. OG AirPods have never come close to fitting, as they would just fall out. I had some AirPods Pros for a few years, and they sort of stayed in with some foam backing on the tips, but would often fall out when leaning over or lying down. I gave those to my kid, and went with some over the ear headphones, but now I’m missing the compactness of buds. Anyone here who also has difficulty finding buds that stay in, but found something that works?
As far as features, I was pretty fine with the sound and anc of my pros. They are mostly for the gym, as I prefer to listen through a full stereo system at home.
Hey folks, we’ll be in mtl in a few days, staying downtown ish but will spend most of our time in the mile end/le plateau/little Italy, and looking for some recommendations. I’m. Kem Coba guy, but my wife wants a good sundae or banana split. Any thoughts on that? Also, we’re thinking about checking out a tiki bar. Are you team snowbird or team Le Mal Necessaire?
Thanks so much
Hey folks, I have several years worth of used vegetable oil I was going to take to the hazardous waste depot, but thought I would check to see if anyone here knows of people who have done diesel conversions who may be looking for some oil? If there’s nothing around, it’s off the the depot I go.
Cheers
Hey folks, this is my 4th year growing; first year in the ground. First year was disaster indoors, second year was better outside in pots, and last year was a huge success with about 3/4 of a kilo after curing. I have tons to learn about nutrition and trimming, so here are a few questions:
Nutrition- do you start feeding when the plant tells you it needs something and then continue a feeding cycle from there, or do you always assume it’s needy and try to anticipate. The soils it’s in is pretty acidic, so I dug up and neutralized the soil around it, and will continue to add amendments to help keep if neutral
Trimming- is see some pretty elaborate trimming and support techniques from you guys. When do you start trimming? This little guy looks quite bushy, but what’s a good time start trimming?
Cheers in advance for any assistance
Sold my Bonneville a few years ago and got this. I wasn’t using it much because it was more beautiful than practical. Thought I’d try downsizing, and haven’t looked back. Way more smiles per hour on the Vespa
Why didn’t I know about this one? You guys have been holding out!
2oz cynar
3 oz prosecco (don’t get fancy, you won’t taste it)
1 oz club soda
I like an expressed orange rind, but a lemon rind or olives work as well
Build in a glass over ice, give a gentle stir, garnish with expressed rind or a few olives
This is delicious!
Edited because I drank too many already
We want some great soft serve. Who’s got the best in town?
Cheers!
Anyone have experience with their house branded stones? They seem to be reasonably priced, but I’m not sure how they compare to some of the better known bigger brands. Looking to upgrade my old Lee valley tools stone (probably rebranded king) to a decent 1000
Cheers
I’ve been slowly expanding my Mexican cooking chops past the basics, and have become obsessed with Pati’s recipes. Did the fish tacos last weekend, and this stew tonight. It took a bit of searching to find all the ingredients in a mid sized Canadian city, but got em all and am thrilled with the results
Hey folks, the last discussion of Turkish food is about a year old, so I thought I’d ask for more recent recommendations. What are your go to spots?
Cheers