Subj : Re: Heat
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jul 14 2024 05:51:00

-=> Shawn Highfield wrote to DAVE DRUM <=-

 DD> Is that in comparo to the US prices? Or just raw numbers? The exchange

 SH> Any prices I post are in CAD.  I don't do the conversion, but we also
 SH> pay a lot of tax that you don't have.  ie: For Andrea's birthday she
 SH> wanted fried fish, there is a restaurant that is celiac friendly
 SH> (Seperate fryer, batter etc etc) and it's really good.  1 peice of
 SH> halibut gluten free was $27.65, I got normal cod (no chips for either
 SH> of us) and a large coleslaw, and 2 cans of pop, $76.73 after delivery
 SH> and tip.

We pay 9.75% sales tax on general merch and restaurant grub. Groceries
just get hit 1% and prescriptions not at all. Gasoline is taxed at 9.75%
on top of the highway taxes.

 DD> at the customs check) and we set off in the directiob of Montreal on
 DD> the 401.

 SH> Would take 10x as long now.  I travel the 401 daily and every day no
 SH> matter what time there is a traffic jam now.  Most travelled road in
 SH> North America I believe now.

When I lived in the Lost Angeleeze area (home of the freeway) I usually
too surface streets to work rather than the parking lot (Harbor Freeway)
as it was *much* quicker and not nearly so flustrating.

 DD> gave the clerk a U$20 and got back more than C$30 ib change and my
 DD> breakfast  receipt. -  Which ilustrated for me better than books or
 DD> pencil and paper  the exchange rate.  Bv)=

 SH> Laugh.

 DD> Never used a blend of peppercorns. I do own pink and green as well as
 DD> the more common black. But I just use thoe other colours if called out
 DD> in an ingredients list.

 SH> Andrea who I've mentioned doesn't use pepper got it for me.  I asked
 SH> for a big jar of peppercorn and this looked pretty. :)  Now that I've
 SH> been using it I quite like it.  Plus if I just need one type I can pick
 SH> a fwe out. :)

I've see those in the spice aisles but always passed them by. But I do
carry a pepper mill in the car and often take it with when dining in a
restaurant. Fresh ground *does* make a difference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork w/Garlic & Black Pepper
 Categories: Oriental, Pork, Vegetables
      Yield: 3 Servings
 
      3 tb Peanut oil
      4 tb Finely chopped garlic
      1 lb Boneless pork; very thin
           - sliced
      2 tb Fish sauce
      1 ts Black pepper; or more, fresh
           - ground
      1 tb Chopped coriander or parsley
           - stems *
 
  Heat wok and add peanut oil. Saute garlic for moment and
  add pork. Cook 3-5 minutes then add remaining ingredients.
  Stir for another minute or so then serve with plain fried
  or steamed white rice.
  
  * I use fresh basil instead of coriander. - UDD
  
  From: http://www.cooks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... There are 350 varieties of shark, not counting loan and pool.
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