Ask Willy

Yup, lost me with the boogers.

I want you to be more careful with the rust remover too Willy.

I guess I'll have to forward some of this delicacy to you Ms. G. I can do a pretty decent lox too, but I prefer the hot smoked myself.

Doug- Zig Zag blues- The whites are too thin.

Today's lunch is sponsered by :

Kleenkuip- For ALL your cleaning needs, talk to Ted Harding and his freindly,helpful staff. That's KLEENKUIP "We're not just a foods store anymore"

Today , we are have chicken breasts, marinated lovingly in DFC, followed by a nice citrus gel infused salad.

Sorry Darlin', but I spent a while salmon buying on the west coast( some fool sent me over there with $280,000 CASH) of Vancouver Island and got to grading fish pretty good. Number 1 FAS (frozen at sea) sockeye,coho or spring for me.Either that , I catch it myself or buy it fresh off the boat. Don't buy Atlantic as they are farmed and full of antibiotics, PCB's  and toxins like Slice that are used to reduce sea lice. Toronto should soon get a good influx as this a Pink salmon year and prices traditional drop on all species.

And now the recipe.

Thinly shave 3-4 shallots9Add after topping fish), crush 6 large cloves of garlic. Put in blender with 3 teaspoons dried dill, 2-3 ounces lemon juice, a cup of mayo and 2 ounces ketchup. puree until smooth. On a pre oiled tin foil boat, place a large salmon fillet and cover. Barbaque until fully cooked. Serve with a beet and walnut salad, and oven roasted baby patatoes.