Recent content by Jeremy

Just a few of the dishes we have cooked.

I was trying to find something new for dinner at work ( having eaten everthing off the menu many, many times over) I went around and grabbed blobs of anything I could find. As it turns out Grilled Halibut and Humus is a good combo.

American Gods by Neil Gaiman was a good read, very intelligent. Also Anthony Bourdain's 'A Cooks Tour' is a staple bedside companion.

Okanagan Springs 1516 Bavarian Lager... then maybe water. Port must be a close third (such a relaxing way to end a day).

O.K. for real, where is this?

I just thought this was funny.

about the desert or Chicago?

Opps!! sorry, I think there is something wrong with my monitor, how about Chicago?

Is it Nimbimmbi in the Great Australian desert?

If it's not a river, is it a wall ? or a raod?

Maybe we get different products in Canada?

It's curry night here. I'm thinking chicken thighs. I'm roasting the bones from the thighs for stock right now. steamed rice with star anise infused into it. ( I always add star anise when I'm steaming rice, adds a fresh scent to it) And wilted spinich with fresh ginger.

Is it in Japan?

I'll have to give the Pepper Jack a try. Being from Vancouver, Doritos are a staple, and I have become somewhat of a potato chip connoisseur. Bold BBQ and Zesty Cheese are household favorites. Did you ever try the Guacamole flavour? I found the green appearence off-putting but tasted fairly...

To Amend GeeBee. A consomme should ( though not nessisarilly) add ground shank meat with the mirepoix and the egg whites. this will make a chrystal clrear consomme.