Text 32543, 78 rader
Skriven 2013-01-11 11:16:00 av JIM WELLER (1:123/140)
Ärende: trip 3
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Also in their favour: very young, very cute waitresses all decked
out in very fetching LBDs (little black dresses), all different at
dinner and tight black tees at lunch. More importantly they were all
quite competent; service was uniformly excellent.

The other chain meal worth having was at Fatburger, which has now
arrived in Canada, but just in B.C. and Alberta so far. Everyone
here probably knows all about them but I checked their two web sites
and the national menus are a bit different. In Canada the burgers
are 4, 6 or 8 oz. In the US they also offer a 16 oz double burger
and a 24 oz triple burger! And our french fry options are more
varied: plain, with gravy, or dressed up with chili and Cheddar,
nacho toppings or poutine.

We went there with Neekha and her friend Natasha and sampled a 6 oz
mushroom Swiss burger with pepper bacon (Roslind), a 4 oz guacamole
burger (Neekha), a 4 oz burger with fried egg (Natasha) and an 8 oz
"Big Fat Deal" (a totally loaded sandwich) with chili cheese fries
(me). I had to give away some of those fries even though they were
delicious. They were like two meals in one. Next time I will order
the burger or the loaded fry platter but not both. The three of them
shared one order of nacho fries as well. We all had various flavours
of their signature drinks which were very good milkshakes made with
lots of real ice cream. The tab was $60 but worth every penny of it.
Second best burger I've ever had. (Best was at the super cheffy
DeLux in Edmonton but that place is even more expensive with their
sole sourced, single ranch, local, contented, pastured, grass fed
etc. beef at about $15 a burger and $9-$12 a side plus bar tab.)

Another memorable meal was at the Mayfield Inn Dinner Theatre where
the Buddy Holly Story was playing. We went there with Virginia and
Lilliana, two ex-Yellowknifers we have known for years. The food
there is always excellent. It's a very presentable buffet with 9
food lines:

- made salads (quinoa, pasta, potato etc.), marinated veggies and
pickle trays
- make your own salad bar with multiple lettuces and lots of
crispy fresh choices
- cold seafood including a raw bar
- hot seafood featuring what can only be called salmon Wellington
- breads, crackers, deli meats and cheeses
- hot dishes
- roast beef station (with excellent Yorkshire pudding)
- fruit and chocolate fondue
- other desserts

The actors and the music were great as well. A pushy but humorous
photographer tried very hard to sell me pictures. "A guy like you
out with three hot chicks... you need proof for the boys!" Virginia
retorted that there'd be real trouble if my wife ever saw them,
which made everyone chuckle.

Back home, we had another food treat waiting for us: the first day
back I thawed out and roasted up a huge 10 lb sea run Dolly Varden
trout from Kugluktuk, reserving the head, tail and fins for chowder
stock. Being a part time salt water fish it had had the chance to
gobble up a lot of shrimp during its lifetime and had very pink,
very tasty flesh. It tasted like a cross between trout and salmon.
So far we have had roast fish warm with lemon, minced onion (no
scallions in the house until I go shopping) and ginger a la Loo,
cold fish salad sandwiches with homemade spicy caper mayo (sort of a
blend of the best elements of Remoulade sauce, tartar sauce and
Thousand Island dressing) and then re-heated fish folded into pasta
and peas with a mustard dill sauce. Three meals in a row being
sufficient I skinned, boned and re-froze the rest of it in the pan
juices for another time.



YK Jim


... When I tried to take an ego trip I got stopped at the border

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