bouche

mmmm....2 liverwurst buns and 1 bowl of vegegetable soup (it's spelled that way on the board) for $4.75!

I'll have to make an Ottawa one as well. I listened to some Codetalkers available on the Archive. The Codetalkers in Ottawa as well is definately a show that shan't be missed.

Bob should take a step back and ask if the audience approves of having to sit through another "One More Saturday Night". He's playing these tunes to death. How can he call himself an "ARTIST"? What in the hell has he created in the last 30 years? 11/18/2006 Mizner Park Amphitheatre, Boca Raton, FL I: Jam > Help on the Way > Slipknot! > Minglewood Blues, She Belongs to Me, Jus' Like Mama Said > Tomorrow Never Knows > Even So > October Queen > The Deep End > She Says > Liberty II: Lazy River Road@, Victim or the Crime@, Friend of the Devil@, St. Stephen > William Tell Bridge > The Eleven > Stuff > The Eleven > Dear Prudence > Slipknot! > Franklin's Tower, One More Saturday Night E: U.S. Blues

this isn't a place for your xmas wishlist.

mmmmmmmmmm!

Hmmm...I posted in here last night about my highschool fanmanship of Crowded House. I got to see them play at Jock Hardy arena in Kingston and we briefly met Paul Hester as one of the girls with us had a crush on him and had flowers to give him. He came out to us waiting in line and goofed around. They put on a GREAT show and there was a ton of humour on the stage as well. They were funny guys. Paul was a clown.

I love Crowded House. Better Be Home Soon was one of my favourite tunes to play around campfires and shit.

from what Randy's shared in his research, it's not really all that difficult. The only conversion that I'm aware of is some form of heating system to help get the veggie oil to a proper consistency for burning in our colder climate. The filtering system doesn't seem to be that big of a deal either. You just start with a diesel vehicle, and find one that other's would say is suitable for the project and then a source for free vegetable oil. I believe Randy is using the Works fryer grease. He's also got a filter that is used in marine applications that separates water and grime from oil.

awww crap!

so is abbey!

So am I.

they were really fucking overpriced for a basic breakfast. However, there is nothing like their smoked meat with eggs, toast and their poor excuse for homefries. The portions couldn't have been smaller or more expensive. They were clearly only still in business due to their history, but the quality was lacking.

Here is the easiest and most delicious solution. Go to Hartman's on Bank. Grab a bag of Key Limes. Look at the tag and notice a recipe to make a keylime pie. Buy the ingredients listed and follow the baking instructions when you get home. Key Lime pies rock!

You can get it at almost any grocery in Chinatown on somerset. Go to Kowloon Market, or Mang Fung. You can also hit up the Grace place on Bank.

I enjoy the technique of using the "gourmet" adjective for the liquid noun, SAUCE. And why is it only on the bottom layer? I would think that you'd need at least one swipe of gourmet sauce on each iteration of patty/onion/cheese.

That is the ultimate opening of an official rockumentary. I love it man!

I think that could be the pilot of a new TV show. That's the quick storyboard. We really just need some captions.

how much do you need?

nice thread resurrection!

let's not forget, THE CHAIR!

Thanks for the date! I was able to track down the folder of images I was thinking of. Here are 2 images that make me smile. I hope they do the same for you guys.

sorry to point out the obvious but type in "trey arrest" into the SEARCH thingy and see how long it takes

is this accurate? I thought they did stuff in Westboro. If the first live gig was on Rideau, wasn't it upstairs at the old Whipping Post...before Cafe Dekcuf?

it was AWESOME! unfortunately, we forgot to add the onion. But I add some diced onion to my serving and mixed it in. It was fine that way. It wouldn't be the same without onions.

here's a good homegrown taco that is mostly El Paso-free. I like their premade shells the best, so I always use them. One day I will make my own taco shells though. I already have the Masa corn flour. 1 tbsp vegetable oil 1 pound of ground pork 1 tsp cumin 1 tsp chili powder 1 tsp salt 1 tsp dried oregano 1 jalapeno pepper, minced 1 tsp Cayenne (optional for added heat) 3/4 cup frozen corn. 1 small onion, diced 1-3 cloves of garlic, minced (depending on the size) 1. Heat oil in non-stick skillet 2. add onion and cook until fragrant and translucent. 3. add pork and brown 4. add garlic, jalapeno, and frozen corn when pork is mostly browned 5. fry for another 3 min or so 6. add cumin, chili powder, cayenne, salt and mix into meat mixture. Add a tbsp of water if it is too dry. The bit of fat from the pork should be enough to help coat the pork. To Serve: Heat your shells in the oven at 350 for about 5 minutes. Add a couple of tablespoons of meat mixture to the taco. Top with cheese and your favourite toppings (diced onion, diced tomato, avocado, green onion, lettuce) and of course the BEST sour cream money can buy. We use Liberté Sour Cream. If you can find that, it is THE BEST! Super thick. And for the ultimate topper....Sriracha chinese chili sauce!