Carl's came to Canada a few years ago but never took off.

No Hardee's, either? Thought not.

Nope. Canadian Harvey's argued successfully in court that the name
might be confusing to consumers, so all the CKE outlets are branded
as Carl's Jr. (That judge must have had a very low opinion of the
average consumer's intelligence!)

I wonder if the Peg House (#3 on Sunset Magazine's
list for best burger in the US) tried to expand to
Canada whether the Keg could start a successful
action against it. It sounds like one of those
"may the best lawyer win" situations.

I also recommend filling those large cups just half way!)

I can gulp down two 20-oz "cup"fuls in moments,
the most notable deviation in my diet from what
the nutritionists recommend. That goes for beer
as well.

I have absolutely no desire to ever try to drink that much pop. 40
oz of beer though is barely enough,

It's California. It's a conservative Christian
chain (not as overt as In'n'Out or Alaska
Airlines, though). You drink soft drinks.

Good reason not to go to the fast-food emporia too often.

I hit A&W (so a mug of root beer) and order delivery pizza (no pop)
about six times a year each. That's it.

I liked A&W in its olden incarnation, before
its 1980s sag, and the Canadian one or two
I've seen impress me as being more like the
classic version. In the US a series of
corporate buyouts coupled with unpredictable
fiascos have led to its being a struggling
brand buried below Wendy's and even Quizno's
and Auntie Anne's.

Here's an account of the most amusing of the
unpredictable fiascos -

https://www.nytimes.com/2014/07/27/ magazine/why-do-americans-stink-at-math.html

One of the most vivid arithmetic failings
displayed by Americans occurred in the early
1980s, when the A&W restaurant chain released
a new hamburger to rival the McDonaldÿs Quarter
Pounder. With a third-pound of beef, the A&W
burger had more meat than the Quarter Pounder;
in taste tests, customers preferred A&Wÿs
burger. And it was less expensive. A lavish A&W
television and radio marketing campaign cited
these benefits. Yet instead of leaping at the
great value, customers snubbed it.

Only when the company held customer focus
groups did it become clear why. The Third
Pounder presented the American public with
a test in fractions. And we failed.
Misunderstanding the value of one-third,
customers believed they were being overcharged.
Why, they asked the researchers, should they
pay the same amount for a third of a pound of
meat as they did for a quarter-pound of meat
at McDonaldÿs. The "4" in "1/4" larger than the
"3" in "1/3" led them astray.

Ouch!

It is finally above freezing here today for the first time since
last Oct. Time to finish off the dregs of the brown liquors of
winter to make way on the shelf for the clear liquors of summer. I
bought some ginger ale to go with the rye and also to make ersatz
Dark and Stormys with Kraken spiced rum, Canada Dry ginger ale and
a squeeze of Realime juice from those little plastic juice
squeezers.

For me it's brown liquors 12 months. And unless
someone else is paying, that's generally the
kind of Dark and Stormy I make; they're nice
and refreshing in the summer as well.

I also bought fresh bottles of gin and vermouth and as I still have
a half bottle of Cointreau I started looking up martini-like recipes
with an added dash of orange flavour. I found over a hundred with
various ratios of gin to vermouth to orange, dry vermouth, sweet
vermouth and two vermouths along with a number of different orange ingredients: fresh juice, bitters, Triple Sec, Curacao, Grand
Marnier and Cointreau plus sometimes a fourth ingredient. I started

I would think a dash of Peychaud or Angostura
would obviate the need to replace that bottle
of Cointreau.

off with 1 1/2 oz gin, 1/2 oz dry vermouth and 1/4 oz Cointreau but
found it unbalanced. The next one was 1 oz gin, 1/2 oz each vermouth
and Cointreau which was quite an improvement. Once I discover the
perfect blend I shall name it and publish it here.

Interesting - are you going more toward
sweeter drinks in your dotage? Check out
the slumgullion/swill/sludgish oddity
below, with its ounce of sugar per serving
in addition to what's in the beer.

Slumgullion
1/2 lb cubed cheese

I do not put any cheese in mine.

I'm sure I wouldn't if I made the stuff.

Title: Caprice

Doesn't look that capricious to me.

Mulled Thai Lager
categories: beer, mull, capricious
servings: 2

660 ml light lager
4 Tb Palm sugar
3 kaffir lime leaves
50 g ginger
6 mint leaves
6 coriander stalks
1 ts coriander seeds
1 lemongrass stalk
1/2 red birds eye chilli

Remove the outer leaves of the lemongrass before
bruising with the ginger using a pestle and
mortar or a heavy rolling pin.

Place all the ingredients into a saucepan and
bring to the boil. Once boiling remove from the
heat and cover the pan with a lid.

Leave to cool then pass through a fine sieve to
remove any bits.

When ready to serve, warm in a pan and add a few
extra mint and coriander leaves for decoration.

gq-magazine.co.uk
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