various Joe's (likely Original Joe's) in San Fran.

Alberta has a small but growing chain of bars with good pub food
also called "Original Joe's". I'm sure there's no connection.

In Frisco (apparently no true San Franciscan ever calls
it that, byt I don't care) there was Joe's, which made
things like hangtown frys and spinach and ground beef
omelets, and then someone started another place called
Little Joe's or Real Joe's or something, and I'm not
sure if the original Joe's renamed itself or if there
was a completely nother outfit that called itself
Original Joe's, but at any rate there were at one time
bunches of neighboring joints saying they were some
variety of Joe's, all serving similar diner-type food.
It's not clear to me, though no doubt someone has
researched the subject, who thought up Joe's Special,
whether it was the original Joe's or Original Joe's or
some other entity.

It's my favourite spot in Fort McMurray when I go there. I've
written about it here in the past.

I sort of remember that.

"Original Joe's" came after, not before, Joe's, Joe's Eats, Joe's
Grill, Chicago Joe's, Joey's Only, Joey's Seafood, Joey Tomato and
Shoeless Joe's.

Are you referring to the Alberta situation? The California
scene was equally chaotic.

Title: Gulab Jamun (Rose-Flavored Sweetmeats in Syrup)

When I first was served this it seemed so unpromising,
but in fact the rosewater wasn't so obnoxious as the
chalky texture of the things. Of course, as with most
Indian desserts. it was tooth-achingly sweet, plus
the lactose content was through the roof. Still, I
soldiered my way through a ball and was stronger for it.
Currently I view it with equanimity and might take one if
it's on a buffet.

... Kohlrabi was originally bred as a prank by drunk farmers.

You know, that's almost plausible.

Hangtown fry
categories: San Franciscan, Californian, shellfish, main
serves: 2 to 4

24 oysters
salt and pepper
flour for dredging
2 eggs, beaten
fine white breadcrumbs for dredging
clarified butter for frying
4 eggs, beaten

Drain oysters and pat dry. Season with salt and pepper.
Dredge with flour, then dip in egg wash, and then roll in
breadcrumbs. Fry in butter until golden on the bottom.
Pour eggs over. Cook 1 min. Flip as a pancake and brown
other side. Serve with pork sausage and fried potatoes.

Sunset Cookbook, quoted in MFK Fisher, Consider the Oyster
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