If you are locked in a room with person above you?

[Thornless]

Gorge on coffee crisps, then make overs!

 

[jassilem]

Poutine - simply delicious fries with gravy and cheese/cheese curds

double fried homemade fries to be exact and fresh white cheddar cheese curds

 

[jassilem]

Gorge on coffee crisps, then make overs!

Sounds good too.

 

[Darrell]

Calamari and clam chowder sound good. I tried those two for the first time in Canada too. Liked both. :nod:

Man, I can tear up some Calamari. The first time I ever ate it was from a street vendor in a dirty as fuck little city in South Korea. It was love at first bite (like the George Hamilton movie :24.

 

[jassilem]

Fries and chips are the same, right? I like fries and gravy, that's the shit. :24:

LOL yes...

 

[Siphorous]

Double fried eh? Didn't know - I've just had them from A&W and my hosts made them once too :nod:

 

[Siphorous]

I have also never had mussels... I'd probably be as wary about eating them as I was over calamari and clam chowder :nod:

 

[jassilem]

Double fried eh? Didn't know - I've just had them from A&W and my hosts made them once too :nod:

Oh honey you need to have proper Quebecois ones... oh my god...............................

 

[jassilem]

I have also never had mussels... I'd probably be as wary about eating them as I was over calamari and clam chowder :nod:

Oh you would love them, if you liked the other... ....

Also I think I would bring Montreal Smoked meat and dills...

 

[Darrell]

I have also never had mussels... I'd probably be as wary about eating them as I was over calamari and clam chowder :nod:

Dude, Mussels are the shit.

 

[jassilem]

OK this thread has totally made me starving.. and I think I will be taking some bar clams out of the freezer.. ...

 

[Siphorous]

The way to a man's heart...! Well, I'd be certainly wary but I'd try em

I'd make the most ubersome brownies you ever did taste too :nod:

 

[jassilem]

Ok.. yes please...


I do an awesome BBQ'd salmon too... with dill and lemon..

 

[Darrell]

Oh now we are talking BBQ?

Who likes pulled pork that's been on the smoker for 16 hours? I know I do. The type that only needs a fork to completely shred, and has a thick, dark smoke ring.

*looks at 120lbs of charcoal in garage*

 

[jassilem]

Um.. that sounds yummy too..

 

[Siphorous]

This BBQ is taking a while... Melissa, I say we find another host

 

[jassilem]

LOL yeah.. but we could chow down on the stuff already mentioned.

 

[Siphorous]

Good idea, we'll gobble it up and move on. :nod: We'll drag him along too for a food crawl

 

[jassilem]

That works.. Do you drink wine? I am partial to BC's Naked Grape Chardonnay

 

[Darrell]

Yeah, the smoker is slow, but it's worth the wait.

I brought some chips and dip until then.

Sorry, crisps are they? and dip.