ketchenany

I had the same problem, it was a vacuum safety thing, water was building up and it shuts itself off. After they drained it problem gone. Something of that nature may be your problem, A gas guy will know for sure.

You had TV on the toon? Sunday will be a good one!

OI, quit scaring nubees away, TJ gets a cut! I say welcome no matter what they say! Some of our guys even eat musky! Just like chicken they say!!!

here is the announcement. https://ca.finance.yahoo.com/news/bass-pro-shops-hooks-cabelas-5-5-billion-010752431--sector.html

Those are amazing Brooks. Great shots and the colours!

Welcome. you will enjoy the trip.

Well here it is. I used Krown at Hwy 7 and Creditstone. They did spray the seals with silicone. I asked before they started and it's what they do. Very Professional and a clean shop. It did drip and was told the first 4 hours would be the worst and it does get better very soon. They also told me the drip dissapear on their own. Well see. keep was washed after the application So far I'm happy with them. Thanks for all of your comments and suggestions. All were noted and evaluated.

good shots Lew. Enjoy!

Have you had any problems with door seals (affecting the rubber)?

Go fishiin B. This is not a Newf boat we are talking about, but then they feed big time.

Never heard of them, do they have a marketing plan? I'm in marketing in certain ways. How many vehicles have you had done? What were the results? I would like to see a 10-year result . . . Or is the CDN/US army taking us? Do they really undercoat military vehicles? Spend OUR $ on something that may get blown up. I would like to see the brand guidelines/reviews if you have any? I do understand brand guidelines.

Bruce, sorry for your loss.

That's the one that has my eye, close to home and the dealer.` Thanks, Paul.

This is my problem, having not do it before, it's a gamble on what shop to choose?

I want to protect my new Jeep before winter and considering Krown, Anything I should know before I commit to them, Would like to do it this week, but definitely by end of October. A Vaughan location would be ideal. Thanks

I've watched him since I was a kid. The man is a true gentleman. No matter how much I watched my game is, well, not good!

I have lead type and a lead bar (10 lbs) from my old typesetting days The type is a collectible item these days!

Rabbit oh my how good is that! Every two months one goes! Polenta is not used a lot where I came from but I like it a lot! Not fancy on the Aurora roll they sell. There was a brand from Italy that Fortino carried, was amazing but they had quality control problems and not sold anymore. may have to learn to make it from scratch!

I have one in my garage since the Ice storm and It's never been started . Let me know how it goes.

OH B! That looks amazing, just the way I told you but not as fancy as I do it! lol. We put everything in separate dishes and then go for it build you own! I'll have to try it damn it! "Ono bello apperitivo" My son in law will kill for this ! he his a cooker at it's best.

OI I' m a Canadian foremost, but my Family heritage is of Itailian I was born there. My parents adopted Canada and contributed to it's growth and gave us values to pass on. My grandfather came to Canada to WORK in 1906 and left in 1909. My family came for southeast of Rome and started immigrating in the late 40s. We are and will always be Canadiand but keep our courtural ties In food. No more limos lol.

Italy is so diverse as Canada in a sense, each village/region has a way of doing things and we SHARE methods/ tastes I was 8 when I came here and ALL was learned from different regions when we met in Canada. . . I have neighbour who pours HOT water on tomatoes to peel them and burns his fingers! We put them in hot water to soften the skins and then cold water and then peel them, no pain at all. Preference is YOUR method only and the system you prefer as Lon as it works for YOU? Brian has a toonie. BILLM likes walking/boat. Lew gave it up. We are different but also the same. We can learn from each other. Humans got where we are by sharing knowledge. Wine next week, any suggestion? LOL! I don't squeeze grapes with my feet.

The closest I came to cod was in June of 1960 as we turned down the St Lawrence in to Quebec!!!! . we do it It simple: If you want to freeze them: Roast them NOT 100% (too soft) it's a preference on how much . . If freezing only take the the Stem off and squeeze out the water and most of the seeds . . We don't remove the charrred skin. Lay flat in a foodsver bag and vacuum seal. Defrost and they peel easely and fix to eat. Garlic, salt parsley and veg/olive oil. This year we are doing it the same but 'fixing' them and jarring them so when you want some they are "ready ro eat. Save freezing . . . I made some in vinegar/water today 50%vin/water and boil it Fill jars with sliced peppers and diced garlic, fill with HOT water/vinagar and close jars and turn up side down. It seals the jars and creates a vacuum, last for years. They will soften over time. Better within a year! There are a lot of ways to do it , the way it best is the way YOU like and taste.