Quoting Michael Loo to Jim Weller <=-

I was surprised how few in number the seafood places were in
St. John's, Saint John and Halifax, and how mediocre but
expensive they were.

The first, I'm not surprised at, as they're Newfies.

In the past, so many were both fishermen and poor, so beef, imported
from the mainland was held in high regard. If one dined out as a
treat one chose steak or at least hamburger, not more cod.

I've not the greatest regard for the tastes of Halegonians.

My father recalled that when he was posted there briefly during WWII
on his way overseas coffee was a dime, a glass of draft beer twenty
cents and freshly steamed lobsters were two for a quarter from a
food cart. He had never had lobster before and absolutely loved
them; he couldn't fathom that the locals preferred meat pies, hotdogs
and burgers as tavern snacks.

When Roslind studied there in 1989-1990 the restaurant scene was
fairly terse, but then so was our budget back then. Looking at
things online tonight it appears to have improved a lot and I
quickly found a list of 35 seafood restaurants, about 30 more than
when I was last there.

New Brunswick, though, should have enjoyed a bit of a renaissance

I haven't been there since the 70s so I can't comment. (My first
wife was from Saint John and so I have spent some time there in the
distant past. The food highlights back then were my FIL's venison
blood sausage for Sunday breakfast and discovering French fries
covered in Coney Island sauce which is called Michigan sauce in
Quebec.

possibly dill if for fish

All agreed (except for dill)

I just knew you would have something to say about that! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coney Island Sauce
Categories: Sauces, Groundmeat, Beef, Condiments
Yield: 16 Servings

1 lb Hamburger
2 tb Worcestershire sauce
1 tb Soy sauce
1 tb Prepared mustard
1 ts Salt
1 sm Bottle chili sauce
3 tb Ketchup
1 tb Sugar
Red hot pepper sauce or
Cayenne pepper

Fry hamburger until done in skillet. Add remaining ingredients and let
cook down to thickness wanted.

Source: "Cookbook Publishers Inc."

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)