Food

[Henry Krinkle]

I love duck.

Uh-huh, me too.

One of our favourite casual dining places does a duck confit salad and will sell you extra duck legs. Their menu is really good top to bottom but 90% of the time I have the duck salad. With extra duck.

[geoffbot]

These are brownies. Definitely not hash brownies.

[Raza]

I love duck.

Me too. It's delicious.

[Henry Krinkle]

The predominant sausage out in these parts is locally known as farmer sausage. It is a smoked fresh mennonite garlic sausage, though it can be eaten unsmoked. It is also the basis for most game sausage made in these parts.

This is my first attempt- 50% field raised pork belly and 50% lean pastured beef with spices and ice water. It's about to go into the fridge to air dry overnight before a light smoking tomorrow. I see my helper trimmed the sausage too close, fortunately I don't care if it escapes it's boundaries. Many in these parts skin their farmer sausage before cooking anyway.

[meijlinder]

Cheese and wine tasting today
Mainly French.

[Henry Krinkle]

Another once a year meal. Tomatoes red peppers and carrots are never as good as right now. Tomato soup with grilled cheese croutons.

[Henry Krinkle]

Cheese and wine tasting today
Mainly French.

I like the way the wine bottles get progressively blurrier...

[meijlinder]

I like the way the wine bottles get progressively blurrier...

Now Cremant and Cava not even going to photograph

[CanadianStraps]

These are brownies. Definitely not hash brownies.

Those are massive! Im not much one for chocolate, so they just look like so much. Id need a hash brownie before attempting one of those!

And then I would need Houses of the Holy and something cold to drink.

[CanadianStraps]

Uh-huh, me too.

One of our favourite casual dining places does a duck confit salad and will sell you extra duck legs. Their menu is really good top to bottom but 90% of the time I have the duck salad. With extra duck.

There is a little place in Calgary i visit when im there (travel there a few times a year on business). The place is nothing special but they have good taps and a duck confit poutine I can't stop eating. Local curds, fries cut in house and confit made in house as well.

Knowing me I should normally scorn it as an insult to both poutine and confit. Instead I eat it with a smile and never feel guilty.