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.

Okay, Iqaluit counts.

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

For me, the weakest part of Benedict was his
Bearnaise.

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

Thanks for that. But what I was really referring
to was the blackening of the char, an interesting
conceit if anyone should ever do it. But right
now, I'm in the home of blackened, where one of the
menus had the audacity to offer fresh Arctic char.

Interestingly, the prices at the Explorer looked
quite reasonable compared to the places I've
eaten the past couple days (though desserts up in
the frozen north cost more).

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.

I feel your pain. Next month when I get my credit
card bill I'll feel my own pain.

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.

Those seem about right for a fancy place in
the city.

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.

The issue is as with any carb using too much
of 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.

According to the Royal Society for the Protection
of Birds (yes, it is a thing):

They take the molluscs which cling to the vegetation
and also eat small fish, frogs and worms.

Title: Brennan's Original Eggs Hussarde

We walked past that place a couple days ago and
didn't give it a second look. By the time you've
read this, Brennan's sister restaurant Commander's
will have fed us.

... Yoga pants are the bacon of clothing.

Does that mean someone actually likes yoga pants?

---------- Recipe via Meal-Master (tm) v8.05

Title: Creole Gumbo
Categories: Main-dish
Yield: 1 /2

1 c Butter
1 c Onion, minced
1 c Celery, minced
1/2 c Flour
4 c Water
2 c Whole canned tomatoes
4 Bay leaves
3 Doz oysters, shucked
12 Crabs, cleaned, big claws
-(cracked) and bodies
-(halved) only
2 c Shrimp, peeled and deveined
3 c Okra, sliced thin
4 ts Salt
3/4 ts White pepper
ds Cayenne

Saute vegetables in butter in a 4-qt saucepan. Stir in flour and cook
until
golden brown. Add water, liquid from oysters, tomatoes; bring to just
below
a boil and simmer 5 min. Add all other ingredients; reduce heat to low;
cook 20 min. Serve with white rice.

Adapted from Hermann B. Deutsch, Brennan's New Orleans Cookbook

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