Quoting Michael Loo to Jim Weller <=-

Roslind bought me a bottle of Canadian Club Premium Original
1858 whisky thinking it would be a special treat. It turns out to
be just regular Canadian club with a fancy new label!

Is it a rebranding or a "limited edition"?

It's an attempt to go one step upmarket with imagery without
actually improving the product.

The Canadians are all middle of the road okay,

I've only encountered one that was outstanding ... Gibson's Finest
Venerable (18 years old). Every mellow; it just begs to be sipped
neat. I bought my whisky loving FIL a bottle for his 80th birthday
and it brought tears of joy to his eyes. (It's also about $90 a
bottle so it damn well better be awesome!)

It is also common to use a band saw to cut larger fish into steaks
while frozen solid. When the steaks are almost but not completely
thawed it's easy to push out the plug of slushy guts before the meat
is tainted. (Young Inuit women tell me to leave them in for a couple
of hours to flavour the flesh, while their grandmothers suggest a
whole day!)

Entrails aren't as horrid as people think

I forgot about it and they remained inside the fish overnight (in
the fridge, not out on the counter) and the steaks were fine. They
had an added unami richness that was quite pleasant.

a circle in the middle perfect for holding a poached egg or a
spoonful of creamed spinach

I ended up not adding a filling or stuffing, just a sprinkling of
seasoned salt, pepper and dried tarragon.

most commercial product is gutted first and scaled after, and
scaling those flaps is next to impossible, which means the
fishermen and fishmongers don't do much of it if at all.

Char scales are tiny, almost invisible and tasteless; we eat the
skins with the scales on all the time. There is a debate going on
whether char are truly Kosher or not.

Another recent nice treat ... Vietnamese pork spring rolls. These
were made by and a Christmas gift from the lady who does Roslind's
nails and lashes. And they were different than any that I have
encountered in either Chinese or Vietnamese restaurants. The
wrappers were wheat flour based, like spring roll wrappers in
Chinese-Canadian restaurants, not rice paper, and obviously hand
made from scratch as they weren't perfectly uniform. The filling was
very lightly seasoned (with a faint hint of star anise) ground pork
with just a very modest amount of extremely fine shreds of carrot
but no other vegetables.

I deep fried them and made some "plum" sauce for them using apricot
jam, lemon juice, ginger and mustard powder and a little Frank's hot
sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kosher Cantonese Apricot Duck Sauce
Categories: Chinese, Sauces, Fruit
Yield: 2 cups

16 oz cn pitted apricots packed in
-unsweetened juice or water
1 cl garlic, finely chopped
1 T sugar
1 T light corn syrup
1 T distilled white vinegar
1 T cornstarch dissolved in
2 T cold water

In a 2-quart pot, place the apricots with their juice (or water).
Add the garlic, sugar, corn syrup, and vinegar. Over medium heat,
bring the liquid to the boil, stirring frequently. With the edge
of the spoon, cut the apricots into small pieces as the mixture
cooks. Cook the apricots for about 3 minutes after it has come to
the boil. Stir together the cornstarch and water until the
cornstarch is completely dissolved, then add the cornstarch
mixture to the boiling apricots. Stir rapidly for about 15
seconds, until the mixture is thickened and has a glazed look.

Transfer the sauce to a bowl or container. Let cool, then cover
and refrigerate. The duck sauce will keep for several days in a
covered container in the refrigerator. The sauce can be frozen,
but as with other cornstarch-thickened products it will lose some
if its smoothness when thawed.

From: Chinese Kosher Cooking by Betty S. Goldberg
Entered by: Lawrence Kellie

MMMMM

Cheers

Jim


... Anchovies = sea bacon

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