Quoting Michael Loo to Jim Weller <=-

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.

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.

Menu and photos here: https://www.facebook.com/noodomonster/

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.

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.

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.

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

Title: Fresh Mango Syrup Recipe
Categories: Fruit, Syrups, Desserts
Servings: 1 cup

16 oz mango pits and peels, from
4 to 8 mangos depending on
type and size
1 lemon's rind
8 oz plain white sugar

This no-cook syrup has a light and fragrant mango flavor. Strips of
fresh mango peel add a hint of piney aroma, while sour lemon or lime
rind cuts through the mango's natural sweetness. Use plain white
sugar for the most neutral flavor, or add dimension with a raw or
semi-refined sugar such as jaggery, turbinado, or even palm sugar.

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.

A citrus rind helps balance the creamy sweetness of the mango syrup.

Use nonreactive equipment to keep the syrup's flavor clean and
fresh.

Combine mango pits and peels with the lemon rind and sugar in a
large glass, ceramic, or stainless steel mixing bowl. Toss to
combine, then cover tightly and let stand at room temperature,
stirring once every 45 minutes or so, until sugar has completely
dissolved, about 4 hours. Alternatively, cover bowl and set out
overnight (between 8 and 12 hours) for same result.

Transfer to a stainless steel strainer set over a nonreactive bowl,
pressing gently on the peels and pits with a flexible spatula in
order to extract as much syrup as possible. Refrigerate syrup for up
to 2 weeks in a glass bottle or half-pint jar. Serve over ice with
club soda as a sparkling beverage, or use in place of lemon syrup in
recipes, cocktails etc.

Posted by: Stella Parks
From: Serious Eats

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

Cheers

Jim


... Turkey can never beat pig.

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