Quoting Michael Loo to Jim Weller <=-

Jose Loco's Cantina and later Surly Bob's,
which paid homage to Mexican (and Cajun) food with a northern
Canadian twist in its own unique way...
tasty but hardly authentic.

Authentic is not everything, as you've noted.

He made tasty food that went well with cold beer that were "inspired
by" Tex-Mex and Cajun dishes.

convinced the powers that be in both companies to allow Starbucks
products inside the co-branded KFC-Taco Bell store here.

Interesting dilution of the brand

With McCafe being so successful Yum! are perhaps strengthening their
own brand by improving their coffee (somewhat). Both companies get
to expand their presence with reduced capital expense by sharing
land and building costs. I suspect both head offices will be
watching this experiment closely to see if it warrants repeating in
other markets.

In the past Yellowknife has been a test market for a lot precedent
setting ventures.

The NWT was the first jurisdiction in North America to create
enabling legislation for barren land condominiums, allowing mobile
home owners in rental parks to jointly buy out the owner, and take
over and run the parks themselves. And by owning the land they could
access low interest rate mortgages just like regular house owners
rather than higher rate personal loans similar to RV loans.

As well Northwestel, our phone company, was the first telco in North
America to purchase a cable TV company (Yellowknife's Mackenzie
Media) which also set a precedent in both our countries and made
internet distribution cheaper and more accessible. It's common
practise everywhere now.

but then one could hardly see the expansion continuing forever.

Both Pizza Hut and KFC have stopped selling new franchises in Canada
as they feel they have saturated the market and additional outlets
would result in cannibalization, not increased sales. If you want in
you have to buy an existing business. Yellowknife only had an
opening because the Jason family gave up their franchise when their
10 year licence was up for renewal.

Some are more naturally curious
than others and are willing to go outside their
preexisting comfort zone.

We encouraged our grandkids to be in that group as you know. And
they are curious about their heritage too. Collectively they can
draw on English, Scottish, French, German, Russian, Ukrainian,
Scandinavian, Uummarmiut (Mackenzie Valley Inuit), Tlicho (Dogrib
Dene) and Salteaux (Ojibwa) Metis. Plus they've been exposed to
Newfy food from the year Raine was with Tommy, who was between her
first and second husbands.

Chef Todd Perrin was in town for our spring solstice festival
teaching two locals, Calvin Rosseow who writes about wild food for
the Yellowknife Edge magazine and Etienne Croteau, the Flavour
Trader spice merchant and chef at the Museum Cafe, how to do this:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Todd Perrin's Cold Smoked Seal Loin
Categories: Canadian, Game, Seal, Smoked
Servings: 32

8 seal loins, trimmed of all
fat
FOR THE BRINE:
8 l water
2 c apple cider
1 c apple cider vinegar
2 c salt
2 c brown sugar
6 Bay leaves
1 bn fresh thyme
SPICES:
3 TB black peppercorns
3 TB mustard seed
5 TB coriander seed
3 TB fennel seed
1 TB dried chilies

Combine all the brine ingredients and bring to simmer. While brine
is heating, dry roast the spices. Add to simmering brine and
continue to simmer for 1.5 hours. Cool. Cover loins with brine in
non-reactive container and leave in refrigerator approximately 12-16
hours.

Remove from brine, pat dry and leave in refrigerator for further 6
hours on drying rack, uncovered.

Cold smoke, six to eight hours. Wood of choice - I like alder.

Remove from smoker, and place in 500F oven for 5 minutes. Remove
from oven and cool. Chill in refrigerator. Slice thinly and serve,
carpaccio style.

Todd Perrin is the owner and head chef of the Mallard Cottage
restaurant in St. John's. He was also a contestant on Top Chef
Canada, where he once cooked seal.

From: Https://Www.Macleans.Ca

MMMMM-------------------------------------------------

Cheers

Jim


... Don't eat all day; get drunk on 2 drinks. That's fiscal responsibility

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