"If you didn't step on it/break it, IT'S FREE!"

Pho is good as well. A fair number of places have sprung up around Bank Street and the competition among them seems to have lifted the overall quality.

Apparently Thor took the Tar Heels to win outright. As far as I'm concerned, it signifies nothing. Nothing at all.

You weren't on Cooper Street., were you?* I have a weakness for the kind of Chinese take-out that flourishes in northern Ontario. My wife? Not so much.

I'm eating take-out Chinese in a hotel room in Ottawa, The Canada. What are you doing?

The dishes. And hop to it.

[hopes OldBelgeGuy is not full of crap]

She's a member of management that seems* to have been targeted by the union that represents the workplace. The business is in tremendous flux as it attempts to expand and traditional employee roles have been significantly modified. The union has pushed back HARD.

FIGHTING FOR YOUR JOB DUAN:

That sounds good. Very good.

My mother drizzled pickle juice on both potato and macaroni salads. I use a fraction of what she did, but I still use it. Apparently I can't escape my upbringing ... Damnit!

I've mentioned this before-I par-boil mini reds, toss them in an olive oil/butter/pepper/salt bath and roast them at 450 degrees for 20-30 minutes. I thought i'd let those guys cool down and do the regular potato salad thingy. I think that this method would lend a crunch to the proceedings. (not something you'd…

I make mine without kiwis. Let's do this!

No. I've got a live fantasy draft on Saturday. Given the feedback, I think I'll do a sweet/hot tomato-based sauce, a mustard sauce and a blueberry thing. The potato salad is a boring thing but I thought I'd draw from the commentariat to see if it can be dressed up a wee bit.

BBQ DUAN Part Deux:

What proportions do you use? Is there something I can substitute for blackberries? I'm not sure I can find that in this neck of the woods.

My wife is looking over my shoulder and saying, "See? Why don't you use the pressure cooker I bought you more often?" So... thanks. (just kidding)

I've done the blueberry sauce a few times. The recipes called for larger than usual amounts of sugar because (I think/feel) blueberries have an earthy rather than sweet flavour profile which does go well with beef.

Oh you! It's surprisingly good on beef. Pork? Not so much. I floored them with a mustard-based sauce for the baby back ribs last year so the pressure is on ...

I'm making beef ribs for a gang of 10 buddies this weekend and thinking of doing a blueberry BBQ sauce. Do you have a good one or do you do something else unique sauce-wise with beef ribs?