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.

Or boiled salt beef, whatever they called that dish.
Newfie boiled dinner, except not that.

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

The interesting thing is when I started frequenting bars,
coffee could be had for a dime and a 10-oz beer a quarter
except at happy hour when it was 15 or 20. That was at the
place where I was a regular customer but got carded on my
21st birthday (the ABC man was there that day).

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.

Lobsters were about $2/lb, though; the prices have not
kept up with inflation by a wide mark.

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.

I almost studied there in the mid-'70s but started getting
gigs in town. People told me that I didn't want to play in
the ASO, but Dal would have been okay (my then girlfriend's
parents met there, and the middle child had gone there as well).

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.

But not worth keeping a wife for, I guess. You no doubt
have a better deal now.

possibly dill if for fish

All agreed (except for dill)

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

Title: Coney Island Sauce

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

Yes, the empty the cupboard school of cookery.

---------- Recipe via Meal-Master (tm) v8.05

Title: Newfoundland Partridge Soup
Categories: Canadian, Soups, Grouse
Yield: 4 Servings

1 lb Salt beef
2 Partridge
1 Diced turnip
2 Diced carrots
1 Finely chopped onion
1/2 c Rice

Fill soup pot almost full with hot water. Cut salt beef into 1 cubes.
Cut partridge into small pieces. Add salt beef and partridge to water.
Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for
10 minutes. Add rice and onions and cook for 20 minutes more. Serve
hot.

bc
baccalieu.com

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