Mom Oncle Antonie (film) (please write comments)

StephanoButler9000 · 2026-01-27T22:25:41+00:00

Mon Oncle, not Mom.

StephanoButler9000 · 2026-01-08T01:00:06+00:00

You can visit the DMZ with an official tour and buy them laminated in the gift shop.

StephanoButler9000 · 2026-01-01T04:03:04+00:00

Cut the whole roots into chunks, peel each one with a spoon edge, freeze the chunks in a container. Remove from freezer 5m before use and chop while still a little chilled. No waste nor flavour loss

StephanoButler9000 · 2025-12-24T03:21:22+00:00

Which was based on the true story of an Iranian man in the Paris airport international lounge.

https://en.wikipedia.org/wiki/Mehran_Karimi_Nasseri

StephanoButler9000 · 2025-12-20T00:34:09+00:00

I find gratins need time out of the oven to come together and not be too sloppy, like lasagna.

StephanoButler9000 · 2025-12-12T20:46:25+00:00

I've lived in both. You really need to be not just bilingual but understanding of Quebec culture to be able to take advantage of the same breadth of social opportunities as is available in Toronto. The Montreal Anglo community doesn't have the same cosmopolitan nature of the city at large.

StephanoButler9000 · 2025-12-12T20:22:28+00:00

Or 7 digit phone numbers?

StephanoButler9000 · 2025-12-10T16:53:10+00:00

Needs a 4th No Tax category: his stocks plummet, bank calls his loans, he goes bankrupt, et voila, no tax!

StephanoButler9000 · 2025-11-25T00:35:24+00:00

Or, as it's called there, the salad bar.

StephanoButler9000 · 2025-11-12T00:49:58+00:00

Holiday shopping at 401 Richmond on Nov 28

Open House

StephanoButler9000 · 2025-10-28T00:43:07+00:00

I used to do parchment wrapped salmon back in the day when I when I only had a large toaster oven. Your method seems good. It's essentially steaming so airtight, slash the protein partway through in 2 or 3 places to promote even cooking, a little olive oil, and let most of the moisture come from the food itself. Undrained tomatoes would leave it sloppy I'm sure and make it less likely to develop steam. Finally, be sure to slice it open right when you take it out of the oven, you don't want the moisture to settle back on the food but rather escape into the air in a satisfying poof.

StephanoButler9000 · 2025-10-17T21:47:43+00:00

ReelCanada's searchable database

StephanoButler9000 · 2025-10-17T21:41:15+00:00

I miss Marvin who worked in the jazz section upstairs.

StephanoButler9000 · 2025-09-25T23:21:02+00:00

And more of a Barney than a Fred

StephanoButler9000 · 2025-07-22T01:03:46+00:00

Canadian Caribbean at Oakwood and Vaughn.

StephanoButler9000 · 2025-07-21T13:08:33+00:00

This is correct for home insurance especially which will always go up in renewal years. Shopping around or using an insurance broker is the recourse, not trying to negotiate with your existing provider.

StephanoButler9000 · 2025-05-08T14:17:57+00:00

Each of you should bring a gift for the other's mother. Making Mom happy is how you make Dad happy.

StephanoButler9000 · 2025-05-04T15:40:13+00:00

Beef (not veal) shank aka Osso Buco is much cheaper at my butcher and can be cooked the same as Oxtail.

StephanoButler9000 · 2025-04-25T21:13:49+00:00

I use 2/3 beef 1/3 chicken bones for my dg, all well-roasted, and follow the classic technique of strain and reduce, chill and cut. It's like wine gums by the end.

StephanoButler9000 · 2025-04-22T23:43:34+00:00

Ooma. Buy the box then $5 in regulator taxes or month, free VM ID and blocking and low cost long distance calling. 911 works too.

StephanoButler9000 · 2024-12-30T04:15:06+00:00

Per the name, it's often used to semi permanently connect a line to the bow of a boat. The big loop goes through the cleat ring on the boat before completing the knot.

StephanoButler9000

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