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

Ah, so both jocular and inaccurate.

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.

Similar situation with Boulevards St. Catherine and St. Laurent in
Montreal which vie for title of Main Street, with the latter at least
in common usage having been called that at one time. The only vestige
of that is the Main, where the first time or two I had smoked beef that
was better than Schwartz's, but latterly it has fallen on hard times. I
will give them both another try next time I'm in town.

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.

On the other hand, a gazogene might be a good investment.

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.

I'm glad for that. If there was any business that I was
hostile to from the very start, short of weapons of mass
destruction manufacture (offtopic, yeah), that was it.

Random newly found, downloaded and formatted thing:
Title: Veal Pojarski
This retro indulgence, called Pojarski de veau (veal Pojarski), was

It's a fine dish and reminds me of the toothless
kebab dish that I'll go look for sometime now that
my interest is piqued.

supposedly a favorite of Czar Nicholas I. It gained popularity in
Montreal after the city hosted Expo in 1967.

Most interesting.

--mm
Chicken cutlets Pojarski
cat: main, Russian, French, Polish, whatever
servings: 4

10 oz white breadcrumbs
milk
12 oz chicken meat
12 oz butter at room temperature
salt and pepper
grated nutmeg
flour
6 Tb butter
lemon slices
your favorite mushroom sauce

Soak breadcrumbs in milk and squeeze dry. There should now
be about 12 oz.

Grind chicken and beat butter into it; add the breadcrumbs
and beat those in as well. Season.

Divide into eight portions and form into cutlet shapes.

Dust with flour and saute in hot butter until golden on
both sides. Serve with lemon garnish and mushroom sauce.

Adapted from Raymond Oliver, who uses veal, to comport
with what I had at the St. Petersburg restaurant

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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)