Just got alerted by a Facebook friend from Austin, Texas that the Georgia Straight online reported BC liquor prices have risen by $1 on 750-millitre bottles of hard liquor.  Here’s how she let me know:

“Dammit, Ed!  The province raised liquor prices! What the hell!  you already have to sell your first born child to get a fifth of Jameson, what is it now? Two unborn children?”

You see, in the States, liquor is about 30% less expensive than it is in Canada, so I think that reference point contributes to her frustration.

I should point out that beer and wine prices remain unchanged, though for some this is little consolation.

US beer is generally more watery and the alcohol affects you less than it does in Canada.  For example, drinking 24 US Pabst Blue Ribbons, which would cost you about $18.00, affects you about the same as drinking 18 Canadian Pabst Blue Ribbons, which  would cost $25.00.

While these numbers are not referenced from any official data, they are based on personal independent studies I conducted while at University.

In some ways, it’s good that the province controls liquor prices, but as the Georgia Straight article sites, some politicians believe it’s part of a bigger scheme of “gouging consumers in the province of B.C.”

Next on the list:  Hashing out the liquor service policy in Vancouver.  Stay tuned…

Here’s What’s Blending at IB:

 

FOR VANCOUVER, VOYA IS THE BEAU IDEAL

The 21st century dining and nightlife scene in Vancouver reached new heights this fall with the launch of Voya Restaurant and Lounge at the new Louden Vancouver Hotel… (read the whole article).

 

FROM IB’S PROMOTION OF THE WEEK FEATURE:

Send out a Newsletter! (read the whole article).

 

EVENTS: Cournicopia – Whistler’s Celebration of Food and Wine

Cournicopia is Whistler’s premiere wine and food extravaganza. The annual event is a unique opportunity to…
(read the whole article).

 

FORUM: SPUD LOCAL AND ORGANIC DELIVERY SERVICE AND OUR FOOD FUTURE

With high food costs, an unsteady global economy, and food security issues on everyone’s mind, community is going to be a primary means for humans to continue to thrive in our changing world…
(read the whole article).

 

DISCOUNTS: MY CHEF SOLUTIONS CONSULTING SERVICES

Mention to us that you are a member on Industry Blender and we will take an extra 10% off you bill
(More Discounts).

Roast Lamb with Wine Gravy

February 28, 2009

INGREDIENTS

* 1 (5 pound) leg of lamb
* salt and pepper to taste
* 4 slices bacon
* 1/2 cup dry bread crumbs
* 2 tablespoons green onions, chopped
* 1 clove garlic, minced
* 2 tablespoons chopped fresh parsley
* 2 tablespoons dry white wine
* 1/3 cup beef stock

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread crumbs have toasted to a golden brown, 7 to 10 minutes.
3. Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.