Murray's Curbside Treats 'n Eats [...] Montreal smoked meat
Does the Montreal smoked meat come out of a
vacpac shipped up from Schwartz's or someplace?
The "Montreal-style" smoked meat comes out of a vacpac shipped up
from Alberta. Schwartz would not be impressed with it. The only
places in Canada for good smoked meat or pastrami is in large
eastern cities with a substantial Jewish population: Toronto, Ottawa
and Montreal. Winnipeg is said to make that short list too but I
can't speak to that first hand.
Swisher took me to a place on Kluane Lake on
the Alcan highway that served a decent smoked
meat sandwich and even deigned to put it on a
bulkie roll for me (I don't care for rye and won't
order it if there's the ghost of a chance it has
caraway). It had to have been vacpacked and
reheated sealed in a water bath (a pretty decent
method).
Noodo Monster
Sounds like a winner - real Japanese-style
bowls with nice garlicky fatty chashu and
stuff like that?
Yep! They are so popular they often run out of food before their
scheduled closing time.
Ramen can be good, though salty, stuff. I
find there's a diminishing returns thing
going, and a jazzed-up 25c instant packet
(meat and condiments bringing the cost to
maybe a buck) is good enough most of the
time (can't beat a $10 bowl, but you do
what you have to).
Menu and photos here: https://www.facebook.com/noodomonster/
Looks pretty worthwhile.
Wiseguy Robin Wasicuna's food truck is parked
It would be ironic if the Wasicuna lost this lottery.
He did lose his chance for a downtown spot in 2018.
I wonder how he's taking that. I can see it
now - "Famed chef blows up self in city hall
hostage standoff."
The Fat Fox ... the building was settling ...
frequent water and sewer pipe breaks and a leaky roof
And whom is the landlord planning to rent to who will tolerate
water and sewer breaks and a leaky roof?
Nobody of course. The owner is not actually the Gold Range which
makes large potfuls of money every weekend but a benighted couple
who bought the place they previously rented from the Gold Range
people (for way too much) and ran their own restaurant there for
years before they retired and started leasing to the Fat Fox people.
I don't think they have the wherewithal to save the building.
Sort of sad, but bad business decisions can't
be blamed on anyone else, barring real fraud.
Mangos are so expensive here that I don't want to waste even a bit
of them, so this next recipe idea will definitely get tested.
16 oz mango pits and peels, from
That's an interesting recycle. I might try it
sometime.
Mango pits and peels contain enough water to dissolve up to half
their weight in sugar, imparting a strong flavor and vivid color
without any added juice, flavoring, or dye.
Really. I'm doubtful.
A citrus rind helps balance the creamy sweetness of the mango syrup.
Go all out, embrace that creamy sweetness,
that's what I say.
---------- Recipe via Meal-Master (tm) v8.01
Title: Ariel's Spicy Indian Potatoes
Categories: Vegetables
Yield: 2 servings
2 x Large Potatoes
Crushed Black Peppercorns
Dried Green Mango Powder
(Amchoor or Umchoor)
Oil
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mango
powder.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
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