Quoting Michael Loo to Jim Weller <=-

The Avenue of the Americas

Contrast the case of Yonge Street, which is apparently
colloquilly called Main in the middle of Toronto?

Well sort of. North of the city, Yonge Street becomes Highway 11 which
used to be called "Main Street Ontario". Sort of like how US Route
66 was the Main Street of America

There actually is a different street in Toronto officially named
Main Street. It runs north-south too and is located several blocks
east of Yonge. It might have been the centre of commerce a long time
ago but it's now kind of secondary now.

President's Choice orange soda is $0.99 for 2 litres, Orange
Crush $1,99, Orangina $2.89 but San Pellegrino only comes in 330 ml
(11 oz) bottles at $1.49 each.

One would think that bad ideas would price themselves
out of the market, but no.

All of the above are relatively good value for their respective
prices. I'd say San Pellegrino is overpriced despite being by far
the best tasting of the bunch but Roslind pays that price happily.
Being diabetic she can make a six pack last six weeks so she's not
driving us into bankruptcy.

Keurig / no justification on this planet.
I have absolutely no use for them.

One would think that bad ideas would price themselves
out of the market, but no.

Their usage seems to be declining, at least there are here in green
thinking Yellowknife.

Random newly found, downloaded and formatted thing:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Veal Pojarski
Categories: Canadian, Russian, Ground, Veal, Mushrooms
Servings: 2

1/4 c dried porcini mushrooms
4 TB unsalted butter
1 shallot, finely chopped
1 clove garlic, minced
1/4 c torn, day-old white-bread
pieces (no crusts)
1/4 c milk
8 oz diced roasted veal, pork or
beef
8 oz ground veal
Leaves of 1 thyme sprig
1 egg, lightly beaten
1 ts salt
pepper
2 clean veal or lamb chop
bones
4 thin slices bacon

This retro indulgence, called Pojarski de veau (veal Pojarski), was
supposedly a favorite of Czar Nicholas I. It gained popularity in
Montreal after the city hosted Expo in 1967. It is made with diced
veal, mushrooms and butter, formed into a plump, flat-topped
meatball and then stuck with a roasted bone, so that the dish looks
like a chop but tastes richer and more tender. On any given day in
the Joe Beef kitchen, the dish might also include ends of
charcuterie, bacon, ham and seared duck livers; its essence is the
succulent combination of cured and cooked meat.

Soak the mushrooms in warm water to cover until soft (about 30
minutes), then drain and coarsely chop. Heat oven to 450 degrees.

In a large skillet, melt 1/2 the butter over medium heat. Add the
mushrooms, shallot and garlic. Cook, stirring, until shallot is
translucent and soft, about 5 minutes. (Do not brown.) Transfer to a
plate and set aside to cool for 5 minutes.

Soak bread in milk for 15 minutes, then lightly squeeze dry. In a
large bowl, combine porcini mixture, soaked bread, roasted meat,
ground veal, thyme, egg and salt. To taste for seasoning, heat a
small skillet and fry a chunk of the mixture until browned. Add salt
and pepper to mixture, to taste.

Divide the mixture in half and shape each half into a ball, with a
slightly flattened top and bottom. If using bones, poke a hole in
one side of each ball and stick a bone into the hole.

Put the remaining 2 tablespoons butter in a heavy baking dish and
gently lay the balls side by side. Lay 2 pieces of bacon on each and
roast for 30 to 40 minutes, basting every 4 or 5 minutes, until
sizzling and fragrant. Remove bacon for last 5 minutes of cooking.
Serve hot.

Adapted from The Art of Living According to Joe Beef, by David
McMillan, Frederic Morin and Meredith Erickson

Julia Moskin, https://cooking.nytimes.com

MMMMM-------------------------------------------------

Cheers

Jim


... The Road to Enlightenemnt is long & difficult so bring lots of snacks.

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