Canada Maple Onion

Burgers, shakes may arrive on skates at Redline Drive-In near Mayville

At the Redline Drive-In in Mayville, N.Y., you can sit outside at one of the eight tables on refurbished truck benches. You can sit inside on chrome benches with red seats at the wraparound counter, watch the cooking staff at work through plate glass windows and catch '50s and '60s pop stars such as Elvis, Bobby Darin, Brenda Lee or the Beach Boys playing on the TVs in the corners.

But if you really want a different experience, simply sit in your car, where your waitress will bring your order to you on a tray and hook it over your car window. For a really over-the-top adventure, she may even arrive wearing roller skates.

The history of the Redline goes back to the mid-'50s when it opened as a summer carhop called Dogs & Suds, one of 600 locations in the U.S. and Canada. Seven years ago, the current owners renovated the place and opened it as the Redline Drive-In, named for the RPM red line on most odometers.

In keeping with the mood of the era, the outside walls come in a checkerboard pattern with red and white neon tubes that run along the roof line.

As might be suspected, burgers get big play on the menu, which advertises them as "100 percent fresh premium Angus beef flame-broiled to order" and served on a Costanza roll. If my math is right, 14 burger options are offered, starting with the Classic Burger ($9.95), a half-pounder with lettuce, tomato and onion, and culminating with the 4x4 Stacked Burger ($15.95), four quarter pounders with bacon, Brew City onion rings and cheddar cheese.

When it comes to burgers, the kitchen has come up with designer-style novelties such as the Blown Engine Burger ($10.95), a half-pounder topped with fries, onion rings, cheddar cheese sauce, lettuce and tomato. Venturing into unfamiliar territory, I opted for the Greek Burger ($10.95), named for the add-ons that included tzatziki sauce, hummus and feta cheese.

All the burgers come with a choice of fries, fruit cup or real mashed potatoes. Burgers are also available in 1/4-pound sizes for a dollar less than their half-pound cousins. As a nod to vegetarians or fat-watchers, any of the burger creations can be made with portobello mushrooms or turkey as a substitute for beef. For a walk on the wild side, try a wild boar or elk burger for $2.50 extra.

In addition to burgers, the menu includes Philly cheesesteaks ($10.95), Bass-beer-battered cod sandwiches ($10.95), a quartet of salads with 12 choices of dressings, including maple balsamic and concord grapeseed vinaigrette, and five wraps, made fresh to order and served with chips ($8.95).

The Onion Pokes Fun: Maple Syrup Reactors Safe | TalkNuclear

This week the online joke-news site, The Onion , is poking fun at two of Canada’s sources of pride: maple syrup and nuclear safety. Sub-in “nuclear” for “maple syrup” and you get the jist:

I guess this last point is where nuclear and maple syrup differs – because maple syrup has been pretty much perfect for a while now. Please pass the pancakes!

Maple Syrup Reactors Safe, Canadian Prime Minister Reassures

May 23, 2011 | ISSUE 47•21

OTTAWA—Canadian prime minister Stephen Harper addressed growing public concerns about the safety of his country’s maple syrup reactors Thursday, reassuring citizens that the sucrose fission facilities posed little risk of failure and there was absolutely no reason to be concerned.

“In light of recent global events, I want to assure everyone that our maple syrup reactors are still the safest in the world,” Harper said. “A team of engineers inspected every maple syrup reactor in Canada and found that all the backup systems and safeguard measures were in place and functioning properly.”

Harper maintained that safeguarding the production of maple syrup was crucial, as it represents 70 percent of the Canadian economy, generating more than $900 billion each year. Harper also said the nation’s 75 maple syrup reactors, which produce 7 billion gallons annually, were a considerable distance away from population centers.

“Maple syrup is still the safest form of sweetener,” Harper said. “It’s far less dangerous than molasses.

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