What Do You Love About Canada? (And What Don't You Love?)


Curious Cdn
#121
Quote: Originally Posted by NZDoug View Post

They stopped making Bacardi 151 proof rum.
Appletons Rocket Fuel is pretty good.

The test of a good rum is if it burns for a long time with a nice, blue flame.
 
NZDoug
+5
#122  Top Rated Post
Quote: Originally Posted by Curious Cdn View Post

The test of a good rum is if it burns for a long time with a nice, blue flame.

My test is no blood, no arrests, or ripped clothes
 
Danbones
#123
Quote: Originally Posted by Curious Cdn View Post

The test of a good rum is if it burns for a long time with a nice, blue flame.

I'll bet you do that all the time with your secret 80 proof pocket bonuses from your sherry trips to the LCBO. I wonder: Will that heat the spoon, and get the crack pipe lit though?

Oh well, just think of the money and time you save skipping the cash register lines.
 
DaSleeper
+2
#124
The definitive test on the moonshine we used to make was being able to use it in the old zippo lighter!
 
Danbones
#125
LOL, you know there is a table top electric model "Air still" for a couple hundred bucks?

about as complicated to use as a bread maker too...and a lot more fun.
 
petros
+1
#126
This is what I have.

C$ 179.16 | Wine Brewing Device Alcohol Distiller Water Distiller Alcohol Stainless Distiller Home Wine Making Boiler Home
https://s.click.aliexpress.com/e/kzLL1EXI
 
DaSleeper
+1
#127
What my brother and I used was all home-made....
Boiler was a dairy can, cooling coil was flexible copper tubing in another 10 gallon can with slowly running cold water...
All joints, screw type fittings.....no solder....
Propane burner under the dairy can and a thermometer in the lid to control the temperature of the boil, and tell us when all the alcohol was boiled out...
Now I don't remember what the temp limits were ...... it was so long ago....quite a few degrees below the boiling point of water...


As for a table top....Try Amazon.com.....They have a few models
 
DaSleeper
-1
#128
 
petros
+1
#129
Quote: Originally Posted by dasleeper View Post

what my brother and i used was all home-made....
Boiler was a dairy can, cooling coil was flexible copper tubing in another 10 gallon can with slowly running cold water...
All joints, screw type fittings.....no solder....
Propane burner under the dairy can and a thermometer in the lid to control the temperature of the boil, and tell us when all the alcohol was boiled out...
Now i don't remember what the temp limits were ...... It was so long ago....quite a few degrees below the boiling point of water...
As for a table top....try amazon.com.....they have a few models

172f
 
DaSleeper
+1
#130
https://www.amazon.com/Still-Spirits.../dp/B00BWUJKHG
 
petros
#131
Too small.
 
DaSleeper
#132
Quote: Originally Posted by petros View Post

172f

that's the boiling point of alcohol but you have to remember that the the sour mash is many parts water
30 gallons of sour mash only gives you about 3 gallons of moonshine strong enough to light your zippo!
 
petros
#133
I get 15%-17% ABV on the mash. 60% ABV will do a lighter. Anything over 60% is gross.
 
Blackleaf
#134
That old, smelly, bearded Canadian hillbilly is here in Syd's takeaway, sitting right next to me eating a burger or something talking to a 20-year-old guy about pagers and baseball. Is he stalking me? It's not anyone from this forum, is it?
 
JLM
+1
#135
Quote: Originally Posted by Blackleaf View Post

That old, smelly, bearded Canadian hillbilly is here in Syd's takeaway, sitting right next to me eating a burger or something talking to a 20-year-old guy about pagers and baseball. Is he stalking me? It's not anyone from this forum, is it?


"Old, bearded, smelly Canadian hillbilly" is good. You should be equally classy by showing him some deference!
 
Blackleaf
#136
Quote: Originally Posted by JLM View Post

"Old, bearded, smelly Canadian hillbilly" is good. You should be equally classy by showing him some deference!

Nah. I'm just hoping the smell of lamb biryani triumphs over the smell of a rotting carcass.
 
Jinentonix
+1
#137
Quote: Originally Posted by Blackleaf View Post

Nah. I'm just hoping the smell of lamb biryani triumphs over the smell of a rotting carcass.

Try brushing your teeth. That rotting carcass smell is probably just your breath blowing back in your face.
 
taxslave
+2
#138
Quote: Originally Posted by JLM View Post

"Old, bearded, smelly Canadian hillbilly" is good. You should be equally classy by showing him some deference!

He must be talking about Courious George . Went back to the motherland to find some talking points for trashing western independence.
 
NZDoug
#139
One thing I really miss about Canada is you can't get get Holbros horseradish here in NZ.
Only sweet gherkins, like in relishes and pickles.
Also no garlicky Kosher dills.
Shocking !
Bums me out.
Got a buddy from Toronto flying in at the end of the month who brings me these necessities.
Praise your God!
 
petros
+1
#140
Wasabi. I pluck my own wild horseradish. Make your own pickles. Pickles are super easy to can and when the jar is empty add boiled eggs to the brine and wait a week.
 
NZDoug
+1
#141
Quote: Originally Posted by petros View Post

Wasabi. I pluck my own wild horseradish. Make your own pickles. Pickles are super easy to can and when the jar is empty add boiled eggs to the brine and wait a week.

I like wasabi, kemosabe.
I tried growing horseradish but it might be a touch too warm where I live as they were small and skinny.
All the NZ jarred horseradish is mixed with sweet stuff which barfs me out.
A good CDN buddy always brings me a 6 pack of HOLBROS annually.
Pickles are easy to grow but I would like to purchase Kosher dills like Vlasics, but no joy here.
Again, NZ tastes sweeten everything.
I do get pickles that I vinegar and garlic up, but not the same.
I do make my "Old Port" type cigarillos, using local wine and local herb, and that works.
 
Blackleaf
+1
#142
Wasabi is grown at a secret location just outside of Winchester, Hampshire. It's the only place in Europe that produces wasabi.

It's been produced in Japan since 14,000BC. At that time, Britain was under an ice sheet.

Wasabi is related to horseradish, which is native to southeast Europe and western Asia. Ancient Greek mythology stated that the Oracle at Delphi told Apollo that horseradish is worth its weight in gold. The walls of a building in Pompeii were decorated with horseradish murals.
Last edited by Blackleaf; Feb 24th, 2020 at 10:19 PM..
 
Blackleaf
+1
#143
Wasabi is grown at a secret location just outside of Winchester, Hampshire. It's the only place in Europe that produces wasabi.

It's been produced in Japan since 14,000BC. At that time, Britain was under an ice sheet.

Wasabi is related to horseradish, which is native to southeast Europe and western Asia. Ancient Greek mythology stated that the Oracle at Delphi told Apollo that horseradish is worth its weight in gold. The walls of a building in Pompeii were decorated with horseradish murals.
Last edited by Blackleaf; Feb 24th, 2020 at 10:19 PM..
 
Mowich
#144
Quote: Originally Posted by Blackleaf View Post

Wasabi is grown at a secret location just outside of Winchester, Hampshire. It's the only place in Europe that produces wasabi.

It's been produced in Japan since 14,000BC. At that time, Britain was under an ice sheet.

Wasabi is related to horseradish, which is native to southeast Europe and western Asia. Ancient Greek mythology stated that the Oracle at Delphi told Apollo that horseradish is worth its weight in gold. The walls of a building in Pompeii were decorated with horseradish murals.


If you didn't know, you do now. Thanks for that, Blackleaf..... but I did get it the first time.
 
Ron in Regina
+1
#145
Quote: Originally Posted by petros View Post

Wasabi. I pluck my own wild horseradish. Make your own pickles. Pickles are super easy to can and when the jar is empty add boiled eggs to the brine and wait a week.

Bread & Butter pickle brine, then add hard boiled eggs & banana peppers.....Sweet to eat with a hint of hot.....& completely lethal the next day for the unsuspecting.



 
petros
#146
A bit sweet for me but the mustard seed is a must.
 

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