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We had a lovely drive to Williams Lake
On the way up, we saw several glaciers.
No pix though.
The way home was cloudy and toward the end quite rainy.
This is Seton Lake...
There is no longer passenger rail service along the track visible in the lower right, but fortunately, I have the pleasure of riding that route....
No Meat Tuesday
Today, I tried a new variation of my fake crispy chicken tortilla wraps, with lettuce, store-bought chipotle sauce and the rest of Prim's chili peppers. 
Also some roasted onions on top.
It was very good, better than expected. 
I'm going to take a trip today.
I'll be leaving during a heavy traffic time, and I will try to get some dashcam video to compare to the same trip I took last April during full lockdown
Pouring rain.
Why is it always pouring rain on the day I have to take the garbage out.
Originally posted by VorpalF2F
Why is it always pouring rain on the day I have to take the garbage out.
That reminds me of a character from the funny pages when I was a kid:
The character even has his own Wikipedia page
https://en.wikipedia.org/wiki/Joe_Btfsplk
You know, I was never sure what Americans (and others) mean by "sausage meat" or "sausage patties". To me, a sausage is a sausage. I assume, however, that the ground pork I get at my butcher shop should be pretty much what is meant by that.
I gave it a try today, after discovering that I had some mussgo English muffins to be used. Normally, I make them either with chicken patties or eggs and bacon, both of which are inspired by McDonald's breakfast items. There is another version that I once had there which I haven't tried yet, though, which is the Sausage McMuffin. Had it once six years ago at McDonald's, and I was positively repulsed by it (but ate it anyway), but I thought that a fresh homemade version should be considerably better.
There's also a version with egg sold over there, which I never had. I tried both today with my ground pork patties:
I did like them, will probably make them again, though I think I'll stick to the version with egg, it was better.
Originally posted by Harrier88
You know, I was never sure what Americans (and others) mean by "sausage meat" or "sausage patties". To me, a sausage is a sausage. I assume, however, that the ground pork I get at my butcher shop should be pretty much what is meant by that.
Residents of the US have a way of over simplifying things.
Canadians usually follow along, since a vast portion of our media is from the US.
"Sausage meat" is meat that would have ordinarily been put in a casing of some sort.
The problem is that "things you put in a casing" range from blood pudding to haggis and a whole range of things in between.
It's more than just ground pork -- there are fillers (cornmeal, oatmeal and even flour) and spices.
The only thing you can do is try it and see if you like it.
Originally posted by VorpalF2F
"Sausage meat" is meat that would have ordinarily been put in a casing of some sort.
The problem is that "things you put in a casing" range from blood pudding to haggis and a whole range of things in between.
Including things that aren't even meat at all.
That was one of the things that confused me about this so-called sausage meat. Plenty of sausages are made with beef too, so would those standard beef patties that you would use for hamburgers also count as sausage meat? I think I will just use that ground pork in lieu of sausage patties from now on, should be that closest thing I could get to it.
"Beef sausage" or "Beef sausage meat" has fillers and spices.
"Hamburger patties" don't -- but if it is a packaged product in Canada, the ingredients will be listed.
"Ground Pork" and "Ground Beef" are expected to be that type of meat with no additional ingredients.
We also have things sold under the term "steakettes" which are a wide variety of stuff.
We don't buy things like that without reading the ingredients list.
I've never bought the fake meat products -- either in a store or in a restaurant.
That does it...
I have been waiting all summer long for the local stores to carry any pickle relish, which they normally don't, but often add during the BBQ-ing time in summer. When they do, it's usually only around €1 or a little above, while the pickle relish I would otherwise have to import on ebay costs me easily above €5 plus extra shipping, which may not be cheap either since that fragile stuff needs to come in a decent box.
Thing is, I don't even really like pickle relish, but I have around five recipes I like that call for it. Usually, it's a sauce of some sort.
Eventually, I gave up and looked for recipes to make it myself. Found some promising ones, but never really wanted to go through the effort for those few tablespoons I needed. Having a glass at home would be much more convenient. Back to online sellers, which also led to some discussions about expiry dates and shipping costs. One of them failed to adjust shipping prices for multiple items but promised to give me any extra costs back via discounts, obviously I ignored that offer. Then I later noticed another listing from that same seller which now offered free shipping. He might be a weird guy, but it's the best deal I'm going to get anywhere.
So, here it is...
That one should hold me for a while, and of course, I already have plans for it. Stay tuned...
Harrier's Burgeria
Let's try that relish out. I have used it for Big Mac and Big King copycat sauces before, but I wanted to imitate another McDonald's product, the Big Tasty. As far as I know, this is a variation of a sandwich called Big N' Tasty in the US, and originally released in Arabia. It has been on German menus for a while by now too, usually in a variation that includes bacon, which of course wouldn't fly in Arabia. It also tends to come with a hefty price tag of over €7.
Forget about that, let's make it at home. I found a recipe for the sauce right here, and I have my pickle relish now. What I didn't have was liquid smoke, another hard to get ingredient, so I used about a pinch of smoked salt instead.
All the ingredients in a pile:
...and combined together.
Looks like plain old mayonnaise, but it packs a lot more spices.
For the burgers themselves, we use, in this order: a slice of emmenthal cheese, the patty (a big 200g one) another slice of emmenthal, three strips of bacon, tomato slices, lettuce, onions, and our sauce.
Even without the sauce on top, you can tell that this is not your average fast food burger. And that it might end up being a little messy to eat...
Here's the finished thing, the sauce was already dripping a bit. One problem was that I made a bit more than I needed and was struggling to use it all up, another was that with so many stacked toppings, it's hard to make it stay cleanly on top.
It took a while to make, but those burgers were really good. Not sure how they compare to the real Big Tasty Bacon, because it has been a long time since I had one, but I believe they were similar too. And for the price that you'd pay at McDonald's. I was able to use "bio-quality" meat and still made two of them while probably staying under that amount.
I like that relish on burgers and ham sandwiches.
Mrs Vorpal uses it on a sandwich comprising sliced roast turkey, egg and relish.
Other things might be included -- I've never had one.
Oh yeah, facebook is offline at the moment...
https://downforeveryoneorjustme.com/facebook