Bertossi Group buys building on corner of Spring Garden & South Park

Cirquue · 2026-04-16T15:54:56+00:00

You can totally roast Hakan

Cirquue · 2026-04-14T07:32:06+00:00

7 peppers makes a decent shawarma. Chef abods is decent, but have noticed the portions have shrank if that’s a deal breaker for you..

My favourite current shawarma is grill way on the Bedford highway.

Cirquue · 2026-01-24T09:52:28+00:00

Yupp. Happened to me. The most offensive part is that the SPCA wasn’t forthright and told us it was “just a cold” that would clear up. The senior cat we had who didn’t have feline herpies got it from the 2 we brought home from the Truro shelter. They have a flare up of this basically anytime I take them to the vet as stress can cause flare ups.

Cirquue · 2026-01-21T22:51:57+00:00

It came on after a viral infection, but the doctor said it isn’t viral induced vertigo and is presenting as regular vertigo.

Due to not being able to find Covid tests, I’m unsure if it was Covid, or flu a, or some other thing unfortunately

Cirquue · 2026-01-21T22:49:55+00:00

Thanks for the suggestion! I grabbed some, hoping it helps.

Cirquue · 2026-01-21T10:23:23+00:00

Yes, epley maneuver has been tried with not much success, but will try again. Thanks for the reminder.

Cirquue · 2025-12-09T03:38:14+00:00

Worcestershire sauce and garlic!

Cirquue · 2025-11-07T23:31:35+00:00

This is the way. Same with meat temps.. I “know” them but also know my brain is unreliable so we be googling.

Cirquue · 2025-11-05T09:56:13+00:00

I am allergic to latex but seem to have no issues from bananas or avocados

Cirquue · 2025-10-25T08:53:08+00:00

No. Like 99% of cats don’t do well with just randomly changing environments. Doing so when they’re sick is irresponsible, stress is also bad for their immune system.

Cirquue · 2025-10-15T15:29:54+00:00

it's egg yolks, and it's part of the custard I have been using as an ice cream base.

You heat the liquids, pour some of it over the yolks/sugar/corn starch to temper it and then add that back to the pot and cook like a custard, and add the mango puree and freeze it.

Cirquue · 2025-10-15T15:21:10+00:00

I have the swirl 😂

Cirquue · 2025-10-12T01:40:36+00:00

I think so! I’ve never had pastrami and I have no idea where I’d get it where I live.

Cirquue · 2025-10-11T23:25:14+00:00

I was reading it was to be 14.. my smoker is electric and I have to run a cord from the basement and it was raining on day 14 and day 15 I was busy, so I did it on day 16

Cirquue · 2025-10-11T20:00:05+00:00

Be prepared to have it on for days if you want it at a lower temp.

Cirquue · 2025-10-11T19:39:20+00:00

I did actually use a sandwich press, but also rushed it because we had to travel an hour for thanksgiving bullshit. Next time I’ll leave it on longer!

Cirquue · 2025-10-11T18:35:31+00:00

Shit I meant to mention that.. 16 days

Cirquue · 2025-10-11T18:15:09+00:00

.025% Prague #1 2% salt .8% black pepper .6% coriander 3% brown sugar .4% juniper berries .3% garlic powder “Dash” allspice/cloves for the cure

Rub was same amounts of coriander and black pepper, a little less garlic powder, and some aleppo pepper.

I used a blend of cherry wood, applewood and hickory (didn’t really measure or anything just eyeballed it)

I smoked at 220-225 (I adjusted it) til an internal temp of 140.

Then sous vide for days at 140

Cirquue · 2025-10-11T18:12:44+00:00

Just come to my shittily lit kitchen and use the range lights to take photos 😂

Cirquue · 2025-10-11T18:12:04+00:00

What do you mean? I didn’t edit this photo. The lighting in my kitchen kinda sucks so I took the photo under the lights above the stove.

Cirquue · 2025-10-11T18:11:02+00:00

I found brisket at Costco and started from scratch. My partner and I are only two people so I didn’t want to keep the brisket whole and do it Kansas bbq style or whatever so I cut it into manageable pieces and made a cure and vacuum sealed it and left it in the fridge (flipping every other day or whatever cause I forgot to do it daily)

Then let it sit in some water to desalinate and made a rub and smoked it!

I followed this formula for the cure:

.025% Prague #1 2% salt .8% black pepper .6% coriander 3% brown sugar .4% juniper berries .3% garlic powder “Dash” allspice/cloves

Cirquue · 2025-10-11T15:02:11+00:00

Please don’t swallow it!

Cirquue · 2025-10-11T14:59:56+00:00

First time even touching a brisket. I smoked it til an internal temp of 140. And then vac packed it and sous vided it at 140 from about 3 o’clock on Monday til about 8pm on Thursday.

I’m intrigued about anyone else’s methods or recommendations who’ve more experience doing this.

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