While you’re at it, got anything for Heinz red Hamburger Relish? Haven’t seen the stuff in years, and I hate the green stuff.
You can try this copycat recipe. I’ve not done so but it comes from Reader’s Digest so it has to be good, right?
Sorry, your red relish link is squirrelly. What is the recipe?
I don’t see the appeal of Chalet Sauce at all, but à chacun son goût.
I agree, in the sense that I found their sauce to be outstandingly gross. I’m not sure what it is: the sweetness or some sort of spice that I don’t like with chicken. Other people seem to love it, though.
Same here. “Watery with a vague taste of black pepper” is not at the top of my flavour profile.
Not in my town. Two Swiss Chalets have opened and gone under at various times.
2 medium Cucumbers
1 medium yellow onion
1 medium green pepper
1 medium red pepper
1 stalk celery
2 tablespoons of kosher salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice
2 cups cider vinegar
4 medium tomatoes (peeled, seeded and chopped)
1 cup sugar
2 teaspoons mustard seeds
In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.
Same thing here. In the time that I’ve lived here, we’ve lost Swiss Chalet, East Side Mario’s, and Montana’s. Hardly fine dining, but comfortable, and you know what you’re getting.
I get that Swiss Chalet’s sauce is not to everybody’s taste (St. Hubert’s isn’t to mine), but I well recall my sister, after a few years of living in Australia, coming home for a visit, and when asked what she wanted to do in Toronto, “Swiss Chalet!” were the first words out of her mouth.
I looked through that “Black Peppercorn” website. He doesn’t always concentrate on full meals; he also pays attention to other things, such as pico de gallo, marinara sauce, easy pickles, stews, breads, and so on. They all seem to be quite simple, using ingredients that one would typically have on hand, or that are easily available in any supermarket. Like I said, I’m no chef, but I just might try a few.
Thanks! Now that I’m retired I’ll have to try it out.
The chicken ain’t so ‘hot’, either. The two times I went to this store in Calgary some 40 years ago i had undercooked chicken that smelled burnt and was underplucked. The burnt smell seemed to be from the charred feathers. I don’t remember the sauce other than to say it was forgettable.
Ugh. Remind me not to go there.
Swiss Chalet has decent ribs and standard rotisserie chicken. Their roast beef was good when they had it. It’s an unadventurous meal and rarely my personal choice. But it is inoffensive and beloved by groups of elderly people. There’s nothing wrong with it, though the famed sauce does little for me. It offers decent value.
Was a standard go to for family meals and one of the last meals my son was able to go out to before going into hospice. 
We did have a good time tho.
I really liked their fries and dipping sauce so a cheap carb meal was an order of fries and they came with dipping sauce for about $3.
Would often go out later in the evening to indulge and work online. I love finger food.
Some of the holiday specials with stuffing and cranbery sauce and dark meat quarter were good value - especially their Toblerone deal.
Can’t access their menu from Aus so don’t know if prices have jumped.
Liked their caramel sunday too and best for Shirley Temple.
We have a Red Rooster here in Cairns but have not been in…EVERY fast food vendor has deals on chicken.
KFC used to have 9 for $9.99 chicken tenders which = 3 light meals with good protein for me but shrink flation has reduced to three for the same price. 
MadDoc: sorry to hear about your son.
Here is an article about a passenger who according to historical accounts survived the sinking of the Empress of Ireland (1,000+ dead) by swimming 6 kilometers to shore in very cold water [a few degrees above freezing].
Thanks - I miss him but outr motorcycle adventures come up every day on the random photos so get lots of grins and memories.
This one is real
On 11 March 1984, Guðlaugur and four other fishermen were fishing off the coast of [Heimaey] when their boat, which was engaging in fishing and carrying [trenchers]It was suspected that the weight of the trenchers was miscalculated, causing the boat to be more susceptible to turbulent ocean conditions.
As the boat sank, Guðlaugur and two out of four other crewmen climbed on to the keel. After about 45 minutes, they swam towards the shore; two disappearing within 10 minutes. The only survivor of the crew of five, Guðlaugur swam for five to six hours in 5–6 °C (41–43 °F) water the 6 km (3.7 mi) to the island, wearing a shirt, sweater and jeans,
Reaching the shore of Heimaey, Guðlaugur found himself at the most dangerous section of the island’s coastline, due mainly to the waves hitting the coastal lava rock formations. After searching for and finding a suitable, flatter part of the shoreline, he finally got to land but had to walk with bare feet over about 3 km (1.9 mi) of volcanic When he knocked on a door at 7 a.m., nine hours after the boat had sunk, he was taken to the hospital. Guðlaugur’s body temperature was below 34 °C (93 °F) yet he showed almost no symptoms of [hypothermia]
Two other things about Swiss Chalet - it was a life saver when something would go wrong at work and there’d be just barely enough time to get the kids from day care or school, and no idea about what to do for supper. 10 minutes and about 25 bucks at Swiss Chalet (known in our family as either Swiss Chickie or Swill Chalet…) would get a whole roast chicken with a side salad and fries for take out. One of us gets the kids, the other gets supper…
The other thing is, if baked potato is your jam, Swiss Chalet is the only ‘fast food’ place I can think of where your baked potato, butter, and sour cream show up within five minutes of you asking for them. Fries, I can get anywhere; baked potato, not so much…
I just saw today that Pierre Poilievre has upwards of 210 competitors for his August by election, and that ballots will be size of a beach towel. And it keeps growing. Couldn’t happen to a nicer wanna-be.
That was on the news here in Alberta. Apparently, so far, out of that 200+, only seven candidates have any sort of party affiliation. The rest are obviously independents. Any way you look at it, Poilievre may win, but I have a feeling that he won’t get the majority of the popular vote.
I cannot understand how any conservative can still support the guy. His platform was all hate (Trudeau), (though he was already out of the race!),division (you should hate too!), and Trumpish name calling.
He blew a 28 point lead in what should have been a walk to victory. Refused to pivot from hate and division even after he’d lost his own seat. Could not come off as smugger, remember the apple eating interview, ugh!
But conservatives can’t get enough. The 200+ other choices thing, could not have happened to a smugger guy, in my opinion.
I’ll be watching, in amazement, to see how it all plays out. But it’s getting truly embarrassing to watch, IMHO.