Inuvik [...] fusion restaurant

I was surprised that this wasn't an April Fool joke;

OK, I made up the part about curried seal poutine and beluga whale
kababs but the rest of the story is true. Inuvik can anticipate
some interesting Jamaican and Pakistani food every Saturday.

Sigh - for beluga kebabs I'd make the journey.

an interesting endeavor and more power to them.

They get to test the market for a very small investment and keep
their regular jobs. I am seeing more and more ethnic places starting
up inside other more mainstream places on just Saturdays or Sundays.
It's a win/win for everyone. The established restaurant gets a
little help with the rent on a day they are normally closed, The
startup doesn't have a huge equipment loan and the public gets two
cuisines to sample.

I've seen it before and have no gripe with that;
but I went to Danny Bowien's place a couple times;
didn't care for it, and I can cook better than
he, but that's another story. Anyhow, he started
a Chinese restaurant inside another Chinese
restaurant. Became famous with the aid of the
palate-dead San Francisco culinary elite and now
is exceedingly prosperous.

In Yellowknife, the owners of a downtown diner/coffee shop that did breakfast, lunch and early suppers but was closed evenings and
Sundays rented out the place Friday and Saturday nights to a British
chap who specialized in Anglo-Indian vegetarian curries (his day job
was in IT) and Sunday afternoons to a Filipino couple who served up
pancit, bubble tea and halo-halo, Both those little businesses grew
into full time restaurants eventually. One of them took over the
diner when the owner retired.

That's the hope, one guesses.

no sooner did I defend leeks here as an affordable allium
worthy of consideration than the price jumped up [...] $4.99
for three skinny little short ones. So they're off the menu

Are leeks a mainstream enough product to sustain
a year-round market? This may be a seasonal issue.

Nope they're a year round thing and they were generally pretty price
stable in the past.

Interesting. Maybe it's a reaction to a Trend.

Re: Fireball Cinnamon Whisky,

Your bad, I think. You should have known.

I wanted to re-create a complex Serious Eats punch that called for
Becherovka which is not available here.

Becherovka is not a cinnamon beverage. Better
you should have used yellow Chartreuse or
something like that with maybe a swizzle of
cinnamon stick, or a syrup of Red Hots and
Starlight mint as well.

Aloysius Percival McGillicuddy's Cinnamon Schnapps
a fictional character dreamt up by the Seagram's marketing dept.)

And Aura was disappointed to learn that Yukon Jack wasn't a real guy
either.

Seriously.

I wonder why the booze industry relies so heavily on fictional characters

Perhaps because the creation of Aunt Jemima, Uncle Ben and Betty
Crocker were all successful marketing campaigns?

A lot of risk involved in using stereotypes like
that in these oversensitive times.

the recent odious Tony Sinclair

I had to look him up. Very odious indeed.

The worst part of it was they made this
obvious poseur character a black guy.

ML> The Most Interesting Man in the World.
But I do find him amusing. He even induced me to try a six pack.

Actually, the actor who played that character
is said to have actually been a kind of
interesting guy. Hey - maybe they should do a
set of commercials starring me, "the world's
kind of interesting guy."

Title: Canelita - Cinnamon Shooter

Okay, maybe better than premade bottled
cinnamon stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Calfs feet with Saffron Risotto
Categories: Cyberealm, Meats
Yield: 4 servings

1 Onion,cubed finely
2 Galic Cloves,chopped
3 oz Carotts,cubed small
3 oz Celery,cubed small
2 oz Leek,cubed small
4 sl Calfs feet
` Salt
Pepper
Flour
2 oz Butter
1 tb Tomatoe Puree
1 c Wine ,red
1 c Wine,white
2 Tomatoes,chopped
1 1/4 c Meat Broth,as needed
1/2 Lemon,peel grated
1/2 ts Caraway Seeds,chopped
2 tb Parsley,chopped
2 Garlic cloves,pressed

1.Season the calfsfeet, put in the flour and coat on both sides real
good. 2.Heat the butter and fry calfs feet brown on both sides.
3.Add the onion and one garlic clove and saute a minute.
4.Add the tomato paste and the wines and simmer to reduce some.
5.Add the tomatoes;fill up with broth and cover and simmer for 1 1/2
hours.
6.Add the grated lemon peel,caraway seeds,parsley and the rest of
the garlic after 1 hour cooking time.
7. Serve with the saffron Risotto

By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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