Well that explains the price of that drink! Definitely cheaper by the pound.
Other than the spectacle of flambé I can't bring myself to cook with liquor. In Canada it's just too expensive to bake away the good part in an oven.
Rose Levy Beranbaum's "Grand Marnier" bundt cake calls for 1/4 tsp of Grande Marnier in the batter. After the cake has cooked it is infused with a syrup made of Grande Marnier and orange juice. I don't see the recipe on her blog, what substitutes is a cake infused with Orange Oil.
My Father has been going to the same restaurant all my life. My first memories of there* include the show of the crepes suzette trolley being wheeled over to a table and the sheets of flame. Never had them myself, but sure many a business man has impressed his wife/girlfriend/bit on the side** with it. I assume elf and safety now ban this.
*I also remember the amazing desert trolley and the fattest restaurant dogs I have ever seen.
** Including my father.
*I also remember the amazing desert trolley and the fattest restaurant dogs I have ever seen.
** Including my father.
In London for a week, any recommendations on good pub food and spirits? Got the oyster pass so can get to most anywhere
The Costcos in CA had the lowest prices I've seen anywhere. What items are 3:1 or is that over the board? In Montreal years ago I found numerous wines on fine restaurant wine lists from known horrible vintages that would never be marketable here. Technology and the climate has sort of lessened this problem.
We have government liquor stores, you have Costco.
Our Captain Morgan spiced 1.75 litres is now $43.50 USD or $58 CAD, yours is now $22. It was $17 last time I bought it.
Our Captain Morgan spiced 1.75 litres is now $43.50 USD or $58 CAD, yours is now $22. It was $17 last time I bought it.
Right, I figured the wine thing was some kind of payoff to take otherwise unsaleable product.
You might be having wine from the wrong side of the country.
Boasting 84% of the province’s vineyard acreage, the Okanagan Valley is BC’s premier grapegrowing region. With an ever-changing panorama, the valley stretches over 250 kilometres, across sub-regions, each with distinct soil and climate conditions suited to growing a range of varietals from sun-ripened reds to lively fresh and often crisp whites.
With quiet family-run boutique vineyards to world-class operations, the Okanagan Valley wineries are rich in tradition and character, consistently ranking among the world’s best at international competitions.
Facts: The Okanagan Valley climate is unique. Daytime temperatures can reach 40°C, but the cool nights allow the grapes to maintain their natural acidity – a signature trait in BC wine.
Facts: Warmer and more arid than Napa Valley, the Okanagan Valley gets nearly two hours more sunlight per day during the peak growing season.
Boasting 84% of the province’s vineyard acreage, the Okanagan Valley is BC’s premier grapegrowing region. With an ever-changing panorama, the valley stretches over 250 kilometres, across sub-regions, each with distinct soil and climate conditions suited to growing a range of varietals from sun-ripened reds to lively fresh and often crisp whites.
With quiet family-run boutique vineyards to world-class operations, the Okanagan Valley wineries are rich in tradition and character, consistently ranking among the world’s best at international competitions.
Facts: The Okanagan Valley climate is unique. Daytime temperatures can reach 40°C, but the cool nights allow the grapes to maintain their natural acidity – a signature trait in BC wine.
Facts: Warmer and more arid than Napa Valley, the Okanagan Valley gets nearly two hours more sunlight per day during the peak growing season.
I should clarify these were 1960's vintages of French wine that were known to any knowledgeable person as VERY bad. A quick look and none of these wineries were around in 1977 (I remember wines from the north as a bit scary back then).
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In the early days we didn't garner a lot of respect. Times have changed and we don't have to make excuses for our product anymore. Old sentiments die slowly so I like to conduct the occasional blind taste test to prove the point.
Tried a blue cheese experiment. Took regular old pizza mozzarella out of it's plastic, put it into a container and left it in the fridge 3 or 4 months. Really nice blue/green colour. No mold penetration, surface only. Could not taste the mold at all but the ripening of the cheese is quite striking. I have now washed off the mold as there's no point and am enjoying 'sharp' mozzarella. Next time I will inject some feta with my meat needle.
You shoulda put an old gym sock in there too! (1)
(1) reference to Beatles ''Come Together".
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Thanks Scott,
Yes the whole situation is bad, real bad and even worse is the mistreatment of victims as you note.
As I hear it through the grapevine in time this situation will change with detected transgressors given opportunity to 'reform' under threat of execution third offense. 😱.
Dan.
It was starting to happen way before 'the crash'. Lamb shanks, Cow shanks ("Osso Bucco"), ox tail and "ox tail" (plus numerous others) used to be effectively thrown out or lumped in with the soup bones at 50 cents/kg. But it's been a couple of decades since they've started to get more expensive. I saw 'frenched' shanks recently for some absurd amount!
When was the last time that lobster tails were separated from the rest of the lobster (and the rest was thrown out)??? Got to be 30 years, at least.
And pork belly has always been fashionable - at least in my neck of the woods. Nothing tastier than a sticky layer of fat...Mmmm Mmm!
How do you French a shank??? It is funny Costco here had grass fed Aussie loin chops fully trimmed down at $6/lb. Osso Bucco (veal shanks) have been very expensive since forever here.
God I love this time of year. Finally ate a decent peach. Fresh cantaloupe in the fridge. Today I roasted a dozen ears of fresh yellow corn, to freeze for the winter ahead. And I made ratatouille with fresh, locally grown zucchini (yellow and green), eggplant, and tomatoes, plus garlic and thyme from our garden, and onion and saffron.
