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14 + WATERLOO CHRONICLE * Wednesday, April 25, 2007 125 Weber St. W. Kitchener | 519.579.3950 HOME BUILDER INFORMATION SEMINAR This is not a selling seminar! Visit our large showroom for Residential & Commercial Awnings This is a no hassle information seminar for people who are planning to build their own home or cottage. It deals with financing, design, potential problems, avoiding cost overâ€"runs, selecting trades and legal responâ€" sibilities. It‘s two hours of critical information and entertainment for the homebuilder. If you‘re planning to build, you must attend this seminar! Thursday May 3rd Tuesday May 8th Thursday May 10th {includes Free 20 page Seminar Fee: www.macdonaldawning.com Enter to win a fabulous fi Broil King. Barâ€"Bâ€"Q *see store for details Hilton Garden Inn Toronto/Ajax 500 Beck Crescent, Ajax, ON Holiday Inn Select Oakville 2525 Wyecroft Road, Oakville, ON Sheraton Parkway North Toronto 600, Hwy #7 East, Richmond Hill, ON Onâ€"line: _ Singles $20 * Couples $30 By Phone: Singles $25 « Couples $35 To marinate or not to marinate cues We bought a new barbeâ€" cue last spring and 1 was in heaven. I grilled everything â€" including pizza. My husâ€" band was always wondering what he‘d come home to next. Another thing ! experiâ€" mented with was mariâ€" nades. he weather is warming up and so are the barbeâ€" By Joor Rice For The Chronicle Celebrate the Merry Months of Spring The Kâ€"W Singers will present _ Sunday at 8 p.m. at the St. . Church in Kitchener. the Merry Months of Spring on _ George‘s of Forest Hill Anglican Tickets are $8 at the door. Forwell Variety 242 King St. N. WATERLOO Chapters Bookstore 428 King St. N. picked up at the Adult Centre | 185 King St. South Waterioo Town Square Kiosk Unique Shoppette 41 King St. N The 7â€"11 256 King St. N. Quick Trip Variety 347 Erb St. West 100 King St. S. endless. You naturally want to choose flavours that go rogether. Stick with the tastes you enjoy. Another option is using a dry rub. Dry rubs are used more for flavour than as a tenderizer. Dry rubs are essentially herbs and spices mixed with a little oil, then rubbed onto the meat. Another reason you may decide to marinate is that the acid you use may actuâ€" ally provide health benefits you didn‘t know about. Scientists are now findâ€" ing that marinating meat in some form of acid before grilling cuts down on the HCAs (heterocyclic amine} that are produced when you flameâ€"grill meat at high temperatures. There are some things to remember when it comes to making marinades. The most important is not to save the marinade after you have taken out the meat. Get rid of it. The marinade has most likely picked up some bacâ€" Instantly compare what you‘re paying to aver 30 other insurance company rates. InsuranceHotline.com arranges them by price. and gives you the 3 lowest Jump onâ€"line and compare. Plus your quote will be emailed to you, instantly. You‘ll be shocked how much savings you ll find in less than a few minutes You may be paying 4 times higher, over 300% more for the same thing. Rates between insurance companies can vary by 100‘s, even 1.000‘s of dollars We dare you to compare your insurance rates. $1,098 ® teria from your meat. It isn‘t worth the risk. Another _ suggestion when marinating is to always place it in the refrigâ€" erator. Leaving any meat out for long periods of time is never a good idea. How long you marinate will depend on the type of meat you are using. Chicken and fish are tenâ€" der already, so 1 would say that one hour in the mariâ€" nade will probably be long enough. _As far as what to mariâ€" nade, you name it. Pork and beef can sit for about four hours. As the weather gets warmer, I like to offer my clients a grilling option to their menus. This recipe was a hit. It‘s simple, flavourful and nutriâ€" tious. 1/4 cup pineapple juice 2 tablespoons soy sauce 2 tablespoons brown sugar Sweet bourbon salmon 2 servings $4,513 % Whisk together the pineapple juice, soy sauce, brown sugar, bourbon, black pepper, garlic powder and vegetable oil. Rinse the salmon and pat dry. _ â€" Pour the marinade in the bag with the salmon. Mariâ€" nate for one hour. Grill or broil the salmon for approximately six minâ€" utes on each side, until the centre of the fish just starts to cook. _ Place the salmon in a one quart Ziploc bag. 1 1/2 tablespoons bourbon whiskey 1/4 teaspoons cracked black pepper 1/8 teaspoons garlic powder 1/2 cup oil Two eightâ€"ounce salmon filâ€" lets, skinned Jodi Rice is a personal chef and owner of Dinner Solutions Personal Chef Serâ€" vice operating in the Kitchâ€" enerâ€"Waterloo area. She can be reached at 519â€"497â€"1847 or at jodyjodi@yahoo.com.