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Nov 06, 2007 04:30 AM Bruce Campion-Smith Ottawa Bureau Chief OTTAWA–Federal government lawyers likely would not have recommended a $2 million payout to Brian Mulroney had they known about his financial dealings with Karlheinz Schreiber, says Eddie Goldenberg, Jean Chrétien's former top...

Sounds deeelish! I'll have to start copying these down and publish a cookbook or something. The Yorkies rock! And crock pots do infact rule. Slow cooking is such a wonderful way to make comfort food. Plus it's something you can just turn on and forget about for hours. Something I would love...

This is one of the things that bugs the hell out of me. A multi-national corporation expects the government to use tax payers money to bail them out of poor business stratedgy and refusing to change to meet market demands. What's worse is that they hold jobs out as a stick to beat politicians...

Ick!

I do but I knead my own dough. I usually only make it for weekends or a special dinner, rolls and when I want garlic toast to go with Bruschetta or something like that. Otherwise I just look for some whole grain junk in the store. There is something I'm mucking about with now though called...

It's admiting that you have a problem that's the tough part Joe. :) We're not here to judge. heh heh heh

If you haven't cooked Beaver before, be sure to remove all the fat. As well you want to make sure that when the Beaver was skinned that the scent glands have been removed correctly. The taste is much like Muskrat. heh heh heh.

The Yorkies sound great. I'll try it tonight I think. Having a difficult time not to keep picking at the meat. This is more of a problem than I anticipated. :)

The sooner ya get here the more ya get! heh heh

I do slow cook it in the oven at 225. The inside temp was140. and it was a 5 rib roast. It's covered and basted and has been out since around 5 this morning. It's amazing but I'm not so impressed with the course salt and cracked peppercorn crust. I think I would do better with something like our...

Well it's in the oven. I've rubbed it with garlic, sage, infused in olive oil and then coated the outside with course salt and cracked peppercorn. I was too chicken to try the blow torch so I put it into a 500 degree over for twenty minutes o sear the outside. Now it slow cooks for 14 hours...

It's all good! Just picked up a digital thermometer. So I can now get the meat out when it's hit the perfect temperature. I was struck by the Ribeye not long ago too. Seems to be what is selling gets the price hike round here to I look for cuts of beef and pork that have dropped off in...

I had a nice set of wooden plates with a cast iron insert that could be heated up prior to serving so that the whole shooting match could make a table setting. Knives and forks too but I've gone and lost the lot of them. Since, we use, or try to use warmed plates set over the toaster over...

Just back a bit from that cut, between shortloin and chuck, it's the prime rib. I'm going to have a go at this one I think. I need to buy a good internal thermometer though. From what I've read, it's a very narrow window to hit for a perfect steak. I read that I want the cap and feather bones...

Where's The Beef? Has anyone ever cooked a nice forerib with a blowtorch to sear the outside and then slow cooked it covered? This is something I saw just a part of on tv the other day and I am really interested in cooking some steak this way. They used well aged beef and then rubbed with...

Perhaps not to your peculiar tastes but by those in the know, we have some great wines and great potential to create some world class wine as the industry here matures.

I've never heard of that vineyard but I've inherited stock in a BC vineyard that has done very well since my Dad bought the stock back in the sixties or so. For my part I like a semi dry white with the bird at Christmas and of course Thanksgiving because we all know that you better serve...

I'm not much of a wine drinker but I understand that Canadian wines are some of the best in the world. granted what's happened to the wine industry over the last decade has turned much of it into the McDonald's of vintage but both the The Okanagan and the Golden Horseshoe have turned out a few...

8O ****!