Subj: restaurants and bars

the Flavour Trader / restaurant inside our Territorial museum
The museum guy just moved over to the Legislative Assembly

Will the prices keep you from being able to visit often....?

Both places have $14-$22 lunches

That is a bit pricey but not too bad considering...

It's great value for what they serve. But I agree it's not an
everyday event to go there but a special occasion.

Do they just serve lunch, or is dinner available too...?

Just lunch: they are open Monday to Friday 10:30 am to 4:30 pm with
beverages and casse-croute all day long and full hot meals from
11:30 am to 2 pm. It looks like the original space will have it's
own cook and its own menu.

From yesterday morning's Facebook announcement of the day: "Which
choice? Downtown culinary shop for nice warm french stuffed crepes
with mushroom, pancetta & Suisse Cheese... Or, a full menu site down
at the Museum served in 20 minutes, finished with the Maple cake of
my Mother topped with home make sour ice cream Candied walnuts! Hard
choice hey? We will wait you!"

And the day before: Flavour Trader Shop downtown is back!!! Natasha
Bhogal, my soul sister will prepare for you our chichen Biryani rice
topped with a nice raita and a cilentro chutney. A side of a daikon,
cucumber salad, pomegranate melasse dressing. We will have a
vegetarian version too! Museum will propose our full menu again!
Come grab yours!!!"

Subj: vehicle trends

Today, the top selling vehicle isn't a sedan, SUV, or compact
crossover. It's a pickup truck. The Ford F150

Actually I see mostly guys, often older boomer-types, driving
them....

Around here it's predominately young men, some of whom at least can
justify their choice because they haul boats or snow mobile trailers
around some of the time. The older guys tend to drive upscale SUVS
like the Lexus, BMW, Cadillac and Lincoln ones.

To: Janis Kracht
Subj: Daikon was: Plants

Mrs. Yang used to make a kimchee with the usual cabbage, but
then she'd add chunks of the radish... it was so good.... I've
not seen it done like that since....

I don't see why our common red radishes wouldn't work. I have
recipes if you want to make your own. I'm no expert so this is
straight out of Wikipedia:

Vegetables

Cabbages (napa cabbages, bomdong, headed cabbages) and radishes
(Korean radishes, ponytail radishes, gegeol radishes, yeolmu
radishes) are the most commonly used kimchi vegetables. Other
kimchi vegetables include: aster, balloon flower roots, burdock
roots, celery, chamnamul, cilantro, cress, crown daisy greens,
cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean
angelica-tree shoots, Korean parsley, Korean wild chive, lotus
roots, mustard greens, onions, perilla leaves, potatoes, pumpkins,
radish greens, rapeseed leaves, scallions, soybean sprouts, spinach,
sugar beets, sweet potato vines, and tomatoes.

Seasonings

Commonly used seasonings include gochugaru (chili powder),
scallions, garlics, ginger, and jeotgal (salted seafood). Jeotgal
can be replaced with raw seafood in colder Northern parts of the
Korean peninsula. If used, milder saeu-jeot (salted shrimp) or
jogi-jeot (salted croaker) is preferred and the amount of jeotgal is
also reduced in Northern and Central regions. In Southern Korea, on
the other hand, generous amount of stronger myeolchi-jeot (salted
anchovies) and galchi-jeot (salted hairtail) is commonly used. Raw
seafood or daegu-agami-jeot (salted cod gills) are used in the East
coast areas.

Subj: beef stew meat

giant white corn

Unless it's tastier than from a can, instructions here would
probably be to leave it out.... ;)

I am not a big fan of hominy either!

Subj: souse

I also think of head cheese as being chunks of meat, and not ground
meat, set in gelatin. But then those crazy Cajuns like to mix things

I guess I'd not consider that head cheese precisely, either...
but it does look like it might be tasty in its own right.... :)

Quite likely. It sounds not unlike Creton.

To: Michael Loo
Subj: 545 was highways

who wants to live past 100 anyway?

If someone is in particularly robust health, and still able to
do just about anything, living past 100 might be not so bad,
but there aren't many of those....

It's so rare. Roslind's oldest uncle was healthy and alert at 99
when I first met him. He lived alone in a big old rambling house and
took care for both himself and the house quite well with minimal
help. Every Sunday anywhere from half a dozen to 30 or more people
would show up for a supper made by a handful of daughters and
granddaughters. At 101 his facilities, both physical and mental
diminished rapidly. Sadly he didn't pass away until he was 103; his
last 2 years in a nursing home battling senility were not pleasant
ones for him or anyone else.

... Avoid exposure to the dangerous local cuisine.

the foreign proliferation of McDonald's and Watney's Red Barrel

I'm not familiar with Watney's Red Barrel....

It was a British beer, no longer made, mentioned repeatedly in a
Monty Python sketch about lame English tourist packages abroad.

To: Ruth Hanschka
Subj: 513 nasty was was nas

Jamaican Curry Goat

it's just another form of Hispanic cookery

Not really. Jamaica was a British colony and is today an independent
British Commonwealth nation like Canada. There have been a few
immigrants from Cuba and Latin America in recent years but they are
very much a small minority.

The Caribbean cuisines do have certain things in common which makes
sense given their common climate, and shared African and Native
Aboriginal roots but vary substantially depending on whether their
colonial past was British, French or Spanish and whether
post-slavery indentured labour came mainly from China or India or
both.

Cheers

Jim


... The Titanic sinking was a miracle to the lobsters in the kitchen.

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

Quoting Jim Weller to Nancy Backus on 11-17-18 23:14 <=-

the Flavour Trader / restaurant inside our Territorial museum
The museum guy just moved over to the Legislative Assembly

Will the prices keep you from being able to visit often....?

Both places have $14-$22 lunches

That is a bit pricey but not too bad considering...

It's great value for what they serve. But I agree it's not an
everyday event to go there but a special occasion.

It does sound good... :)

Do they just serve lunch, or is dinner available too...?

Just lunch: they are open Monday to Friday 10:30 am to 4:30 pm with beverages and casse-croute all day long and full hot meals from
11:30 am to 2 pm.

That's about what I'd figured, but thought if the Museum had evening
hours, that dinner might be also an option....

It looks like the original space will have it's
own cook and its own menu.

So evolving into another eating place.... ;)

From yesterday morning's Facebook announcement of the day: "Which
choice? Downtown culinary shop for nice warm french stuffed crepes
with mushroom, pancetta & Suisse Cheese... Or, a full menu site down
at the Museum served in 20 minutes, finished with the Maple cake of
my Mother topped with home make sour ice cream Candied walnuts! Hard choice hey? We will wait you!"
And the day before: Flavour Trader Shop downtown is back!!! Natasha Bhogal, my soul sister will prepare for you our chichen Biryani rice topped with a nice raita and a cilentro chutney. A side of a daikon, cucumber salad, pomegranate melasse dressing. We will have a
vegetarian version too! Museum will propose our full menu again!
Come grab yours!!!"

Those do sound enticing.... :) Natasha is the new cook presiding over
the original place, then....?

Subj: vehicle trends

Today, the top selling vehicle isn't a sedan, SUV, or compact
crossover. It's a pickup truck. The Ford F150

Actually I see mostly guys, often older boomer-types, driving
them....

Around here it's predominately young men, some of whom at least can justify their choice because they haul boats or snow mobile trailers around some of the time. The older guys tend to drive upscale SUVS
like the Lexus, BMW, Cadillac and Lincoln ones.

Well, if they do have justification, there's no problemm with it... ;)
Though I'm not likely to ever go for any sort of SUV, I suppose those
upscale ones are pretty comfortable... ;)

To: Janis Kracht
Subj: Daikon was: Plants

Mrs. Yang used to make a kimchee with the usual cabbage, but
then she'd add chunks of the radish... it was so good.... I've
not seen it done like that since....

I don't see why our common red radishes wouldn't work.

They are a lot more bite-y and less sweet than the daikon.... also
smaller....

I have recipes if you want to make your own.

Not likely that I'd get to it, to be honest...

I'm no expert so this is straight out of Wikipedia:
Vegetables
Cabbages (napa cabbages, bomdong, headed cabbages) and radishes
(Korean radishes, ponytail radishes, gegeol radishes, yeolmu
radishes) are the most commonly used kimchi vegetables. Other
kimchi vegetables include: aster, balloon flower roots, burdock
roots, celery, chamnamul, cilantro, cress, crown daisy greens,
cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus
roots, mustard greens, onions, perilla leaves, potatoes, pumpkins,
radish greens, rapeseed leaves, scallions, soybean sprouts, spinach,
sugar beets, sweet potato vines, and tomatoes.

I've had the usual cabbage kimchee many times... Our Korean restaurant
almost always has the cucumber kimchee also, as one of the little
dishes.... And I've had radish with cabbage kimchee as well as radish
kimchee on its own... Eggplant sounds intriguing... :) I could see
some of the others being part of a mix of veggies in a kimchee

Seasonings
Commonly used seasonings include gochugaru (chili powder),
scallions, garlics, ginger, and jeotgal (salted seafood). Jeotgal
can be replaced with raw seafood in colder Northern parts of the
Korean peninsula. If used, milder saeu-jeot (salted shrimp) or
jogi-jeot (salted croaker) is preferred and the amount of jeotgal is
also reduced in Northern and Central regions. In Southern Korea, on
the other hand, generous amount of stronger myeolchi-jeot (salted anchovies) and galchi-jeot (salted hairtail) is commonly used. Raw
seafood or daegu-agami-jeot (salted cod gills) are used in the East
coast areas.

Never knew about the salted seafood component... I don't know if it's
been a part of what I've had (as a mystery ingredient) or not, though I
suspect not....

Subj: beef stew meat

giant white corn

Unless it's tastier than from a can, instructions here would
probably be to leave it out.... ;)

I am not a big fan of hominy either!

;)

Subj: souse

I also think of head cheese as being chunks of meat, and not ground
meat, set in gelatin. But then those crazy Cajuns like to mix things

I guess I'd not consider that head cheese precisely, either...
but it does look like it might be tasty in its own right.... :)

Quite likely. It sounds not unlike Creton.

Which I don't think I'm aware of, either...?

To: Michael Loo
Subj: 545 was highways

who wants to live past 100 anyway?

If someone is in particularly robust health, and still able to
do just about anything, living past 100 might be not so bad,
but there aren't many of those....

It's so rare. Roslind's oldest uncle was healthy and alert at 99
when I first met him. He lived alone in a big old rambling house and
took care for both himself and the house quite well with minimal
help. Every Sunday anywhere from half a dozen to 30 or more people
would show up for a supper made by a handful of daughters and granddaughters.

That's so neat....

At 101 his facilities, both physical and mental
diminished rapidly. Sadly he didn't pass away until he was 103; his
last 2 years in a nursing home battling senility were not pleasant
ones for him or anyone else.

But that is sad.... especially the last 2 years...

... Avoid exposure to the dangerous local cuisine.

the foreign proliferation of McDonald's and Watney's Red Barrel

I'm not familiar with Watney's Red Barrel....

It was a British beer, no longer made, mentioned repeatedly in a
Monty Python sketch about lame English tourist packages abroad.

Ah.

To: Ruth Hanschka
Subj: 513 nasty was was nas

Jamaican Curry Goat

it's just another form of Hispanic cookery

Not really. Jamaica was a British colony and is today an independent British Commonwealth nation like Canada. There have been a few
immigrants from Cuba and Latin America in recent years but they are
very much a small minority.
The Caribbean cuisines do have certain things in common which makes
sense given their common climate, and shared African and Native
Aboriginal roots but vary substantially depending on whether their colonial past was British, French or Spanish and whether
post-slavery indentured labour came mainly from China or India or
both.

I'm aware of quite some variance between the various Caribbean cuisines,
as we have restaurants locally that span the gamut... And I've seen more similarities than differences, at least here... Jamaican is indeed more
spicy than some of the others... and I quite like the Jamaican goat
curry.... :)

ttyl neb

... Not a real tagline, but an incredible soy substitute...

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

Quoting Nancy Backus to Jim Weller <=-

"Flavour Trader Shop downtown is back!!! Natasha Bhogal, my
soul sister will prepare for you our chichen Biryani..."

Natasha is the new cook presiding over the original place, then....?

An ex-employee returning. She is indian-Canadian and tends to go
back and forth a lot.

Subj: souse / crazy Cajuns / It sounds not unlike Creton.

Which I don't think I'm aware of, either...?

A French Canadian country thing ...

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

Title: Creton > Pierre Lambert
Categories: Canadian, Pork, Heirloom, Spreads, Breakfast
Yield: 1 Batch

1 lb Ground Pork
2 tb Bacon fat; divided
1 md Onion
1 cl Garlic
1 pn Cinnamon
1 pn Cloves
1/2 ts Salt
1/4 ts Pepper
1 tb Beef stock or milk; or more

Mince onion and garlic finely, then grind in a mortar and pestle
until pureed.

In a large skillet, add 1 tb bacon fat and gently fry the ground pork.
Add the pureed onion and garlic together with the spices and continue
to cook. Take off the fire.

After mixture cools, press the mixture through a sieve to form a
puree. Add the beef stock or milk so the mixture is spreadable.

Put the mixture into jars and add a small layer of melted bacon fat
over the top to seal and add extra flavour. Refrigerate until used.

Serve on crackers as a snack or on toast for a hearty breakfast.

This recipe is reconstructed by Roslind Minault from childhood
memories of how her grandfather used to make it on the family farm in
Rocky Lane, Alberta. The concept originated in Quebec and is
distinctly French-Canadian.

MMMMM

Cheers

Jim


... Turkey is cheaper than chicken because chickens are union.

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

Quoting Jim Weller to Nancy Backus on 11-23-18 23:37 <=-

"Flavour Trader Shop downtown is back!!! Natasha Bhogal, my
soul sister will prepare for you our chichen Biryani..."

Natasha is the new cook presiding over the original place, then....?

An ex-employee returning. She is indian-Canadian and tends to go
back and forth a lot.

I thought I'd read her name before in connection with his shop...

Subj: souse / crazy Cajuns / It sounds not unlike Creton.

Which I don't think I'm aware of, either...?

A French Canadian country thing ...
Title: Creton > Pierre Lambert
Categories: Canadian, Pork, Heirloom, Spreads, Breakfast
Yield: 1 Batch

Ah, so a kind of potted meat... :)

ttyl neb

... I type a 101 words a minute. But it's in my own language.

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