re Food vs. fixed expenses - I'm suspecting that
real estate and utilities are a greater proportion
of restaurant costs up here.

What form did the original establishment take?

It took some digging but the old factory building in Montreal still
stands and has been converted into a gentrified condo. It's located
at 5120 St Dominique St in Montreal and can be seen on Google
Streetscape.

It's interesting and amusing how formerly industrial
properties that were occupied by drudge workers in
the 19th and 20th centuries are prime territory for
yuppie development. In the 1970s I wondered about the
commercial potential of developing waterfronts,
particularly the Boston docks. I had a few shares in
the Rouse Company, which developed Quincy Market and r
ehabilitated Faneuil Hall. And a decade later I saw the
derelict Slade's spice mill, which I thought should be
condominiumized, which eventually it was, in maybe 2000
(it's built on stilts above a river north of Boston, sort
of cool). Sadly, or happily, I didn't have the gumption
to put my energies into such enterprises.

Catelli started up in 1867 and was Canada's very first pasta
company; it is still around.

I wasn't that I recall fond of it

Their stuff is middle of the road supermarket OK but nothing
wonderful.

In my limited experience I thought it quite mediocre,
perhaps not as good as the US supermarket generics of
which I spoke. One thing is why on earth would anyone
make pasta with anything other than durum wheat?

Barilla

It's no worse. My usual buy is actually Loblaws "No-Name" which is

Sacerdote had a serious hatred of it, and incidental
facts like that color my buying patterns. He also
hated Capital One, which apparently cheated him on some
deal in the distant past; I have no doubt that it
did so, as many have complained of similar issues,
though whether it cheats you more than Chase or the
Bank of America I;ve no idea.

I have some bugaboos too for the same reason, Southwest
for example, which has lost thousands in reaction to $40
that it cheated me out of decades ago. I will go a
thousand, two thousand miles out of my way and pay a
substantial premium to avoid that airline.

I just had Barilla angel hair and found it below par but
usable (Lilli thought it a good deal because it was only
25c/lb more than the store brand in the algae-colored
package. It turned out inferior rather than superior
to the domestic stuff.

60% cheaper than either of them and not horrible so long as it's not
over cooked.

Which makes one wonder why anyone would bother
going to the store for pea soup.

I usually make my own but do keep a can on hand in case I want a
quick light meal.

If I want a quick light meal I eat a bag of marshmallows
[that was a joke].

Chef Marc Miron

He is now retired from the high pressure fancy hotel restaurant
world and running a little low key, take home food business and
cooking school in Orleans, a small city (where Barrie Lax lives)
just outside of his hometown of Ottawa, called Cuisine & Passion.

Would that Chef Lepage had learned to do similarly.

Sorrel sauce
categories: Camadian,
yield: 1 batch

250 ml sour cream
1 bn fresh sorrel
1 garlic clove, finely chopped
1 oz lemon juice
1 Tb fresh dill, finely chopped
salt and pepper to taste

Put sorrel, dill, garlic and lemon juice in a
cuisinar or blender and puree. Add sour cream
and season with salt and pepper.

Chef Pierre LePage
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