>  > Bull & Finch".  Knock Off or Homage?  It's still around.
> There was already an Alberta based Cheers bar company in Red Deer
> with two locations who had registered the business name province
> wide. They had also trademarked the phrase "Cheers, your friendly
> neighbourhood bar".

It's interesting how a generic name like Cheers
can evolve like that. I wonder if a place that
fashioned itself Beers with that funny swash 
coming off the final s would fall afoul of any
trademarkety rules.

>  >  ML> Redbones  ...  barbecue is the best in the state
>  > Is that name connected to the ethnic group from Louisiana?
>  ML> I seriously doubt it - Louisiana, even Black Louisiana,
>  ML> is not known for its barbecue, and the name more likely
>  ML> is more literal, referring to the red tinge of smoked 
>  ML> pork bones
> That was going to be my second guess! [g]

I'm guessing it was going to be your first guess.

> No smoke. Not barbecue. No potatoes, so not really hash either.
> Still tasty though:
>       Title: South Carolina Style Barbecue Hash

Pulled pork seldom if ever has much of a smoky
component, and to get it, you have to ask for
"outside." This is mostly fine, as inside pig
has a delightfulness of its own, plus the outside
has, if you ask for it, skin and fat and all that
good stuff. Outside I tend to eat without sauce;
inside, yeah, barbecue glop or (to me better)
pig juice helps. This "hash" looks authentic
enough though less liquidy than what I recall.
The South Carolina dish doesn't generally have 
junk like potatoes in it - more meat allsorts, 
including ears and tails. I haven't had it in a
long time but recall it being saucy, sort of
between your recipe and chili, a little sweet
for my taste, and served over rice. Few if any 
vegetables other than onions and peppers.

> ... LA invented the Korean BBQ taco; there is no sanctity in food there.

To be fair, there's pretty much no sanctity in 
anything in LA.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Light Lemon Mousse Terrine
 Categories: Desserts, Low-cal
   Servings: 10

  1 3/4 ts Unflavored gelatin
    1/2 c  Well-strained lemon juice
    3/4 c  Whipping cream; well-chilled
      5    Egg whites
    3/4 c  Sugar

MMMMM-----------------------BLACK CURRANT SAUCE----------------------------
     12 oz Frozen black currants
      1    Lemon; juiced
    3/4 c  Sugar
    1/2 c  -Water

  The talented chef at Seventh Street Bistro in downtown Los Angeles serves
  spectacular food, such as this light lemonly mousse.

  Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough
  wrap is used to cover and overhang all 4 sides of the pan and top.

  Sprinkle gelatin over lemon juice in a saucepan and heat until the
gelatin
  is dissolved.  Place in a medium bowl set in a larger bowl of ice.  Whip
  the cream, add the lemon juice, and stir with a rubber spatula until
  blended.  Let stand over the ice for 10 to 15 minutes, or until the
mixture
  is slightly thickened.

  Remove the bowl from the ice.  Beat the egg whites with sugar to form
soft
  peaks.  Fold 1/4 of the egg whites into the lemon-cream mixture, then
fold
  the mixture carefully into the remaining egg whites.  Spoon into the
lined
  loaf pan.  Cover the top with plastic or foil and freeze.

  To serve, invert the lemon mousse terrine onto a flat serving platter.
  Slice off the ends.  Cut into slices 1/4- to 1/2-inch thick.  Serve with
  Black Currant Sauce.

  For Black Currant Sauce: Thaw the currants.  Place in a blender with the
  lemon juice, sugar, and water and blend until smooth.

  Source: Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6

MMMMM
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