Quoting Michael Loo to Jim Weller <=-

Subj: 673 back at the Explorer

Eggs Frobisher Bay which is basically Eggs Benedict with smoked
char subbing for ham.

eggs royale

I think they wanted to stress that the fish came from the Arctic
Ocean and not some fish farm down south. They do in fact source
their smoked char from Iqualit and their fresh char from Cambridge
Bay.

Wikipedia has a very lengthy list of Eggs Benedict variations
and their names. Some of them sound appealing.

How about blackened char?

Nope. You can view their various menus here if you'd like all the
details: https://www.explorerhotel.ca/traders-grill.htm

elk [and] bison

Sounds interesting - are the prices geared toward rich Asian
tourists, or can locals or even modest-budgeted Canadian
tourists afford to eat well

It's certainly not an every day meal for me. I did lunch there a
couple of weeks ago with a client and two burgers with coffee or a
soft drink were $50.

The dinner appetizers run $20-$22 and the mains $40-$44 on average.
I didn't check out what the drinks or wine set back our party's
host. But it would have been considerable.

Subj: 674 500 socks, cans

I wonder if HFCS is as poisonous as people think.

I have come to the conclusion that it's probably not so horrible
after all. The first alarmist studies appear to be flawed. The
problem with the standard North American diet is the total number of
calories consumed and the prevalence of added sugars of all kinds. I
still tend to avoid it though but I'm no longer a fanatic about it.

Subj: 675 shambolic was shambol

swans [...] taste of tern, another fish-munches.

Swans are almost entirely herbivorous. I doubt if they would taste
fishy like a loon or a Turr does.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brennan's Original Eggs Hussarde
Categories: Eggs, Pork, Creole
Yield: 4 Servings

2 tb Butter
8 sl Canadian bacon
8 Holland rusks
2 c Marchand de vin sauce
8 Poached eggs
2 c Hollandaise sauce
Grilled tomatoes for garnish

Melt the butter in a large saute pan and warm the Canadian bacon
over low heat. Place 2 Holland rusks on each plate and cover with
slices of warm Canadian bacon. Spoon marchand de vin sauce over
the meat, then set a poached egg on each slice. Ladle hollandaise
sauce over the eggs; garnish the plates with grilled tomatoes and
serves.

After Brennan's restaurant in New Orleans
From: Edward J. Branley
Date: Mon, 5 Jun 1995 04:37:44 GMT
To: rec.food.restaurants

MMMMM


Cheers

Jim


... Yoga pants are the bacon of clothing.

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