Discussion in 'Edmonton Oilers' started by Llamamoto49, Mar 20, 2020.
My second attempt at making a salad, not sure what I'm doing wrong.
Thanks again for your kind words and yes they have such a distinct taste you don't forget. I don't even know what made think to make them...just something different to try instead of ordering in. I haven't had one in a long long time and it just popped in my head. My son turned up his nose, which surprised no one but my little girl took one bite and said "Oh my gosh dad, this is so good. You have to make this more often!" so that made it feel like a pretty big win.
Hopefully you share yours as well! Looking forward to seeing the finished presentation from a pro versus my tent-trailer popup food shack looking version lol.
I just hope whoever eats this has ambulance drivers that let them finish it on the road.
You forgot to put the salad vegetables on the bone like a skewer. E for effort though!
I'm no master chef but if you like peppers, this stuff is delicious!
Instant Pot Chili Verde (Green Chili) | Tested by Amy + Jacky
I realize this is an instant pot recipe but I'm sure it would be easy enough to make in a frying pan and a stove pot.
For years now I've adopted calling poutines potato salads and am slowly teaching it to all my friends and relatives. I always love seeing their faces when we meet up n eat out somewhere n tell them I've ordered potato salad with my meal, n see that its actually a poutine
but hey, it IS a potatoe salad, potato is a vegetable, cheese is a garnish (i kinda call it a vegetable too), most other ingredients (if there are additions to it) are a mix of meat n vegetables like a salad is, and the gravy is the salad dressing.
BOOM! potato salad
Mexican Chicken Tortellini Soup. Really, just a spicy Mexican soup and then some pasta tossed in. Finished with Lime, Sour Cream and cheese. Carb carb heavy, but really spicy and hits the spot. Tossed in some Lime tortilla chips to act as crackers (and more carbs I guess)
Just a nice spicy hit on a winter night.
Gawd, I get hungry coming on here. Looking forward to seeing your weekend creations!
I put my grill grates to use today for the first time at lunch. I BBQ'd steak and sausage. I used a rub that I ordered with the grates and it seemed decent. I'm pretty new when it comes to using rubs so it's tough for me to compare it obviously. I found that the steak was nice and tender on the grates and that there weren't any flare ups in spite of cooking sausage. Looking forward to using them again in the next few weeks.
Pictures, or it didn't happen.
Just supporting our local Chinese place (Parliament) with War Wonton tonight.
Does Edmonton have any passable ramen places pop up the last couple years?
Around where I live, there's a lot of good ramen places in my neighbourhood owned by Japanese expats, and I don't remember a lot of that growing up in Edmonton.
Detroit Redtop Pizza
Is that calabrese I see there with the mozza in pic 2? And banana peppers!!
haha. Answer is C. All of the Above. (and some peppers).
That sounds grate
I just checked the way it's made so now I have a new one to try. That's right up our alley!
Prairie Noodle Shop on 124th was pretty good. Alas they shut down at the end of October. Another small business lost to covid.
Stupid question but is there a quick way to get over caffeine withdrawals? Since the lockdown, I have been binging on cola but it obviously started causing issues. I stopped but the withdrawals are pretty intense.
Hey, that’s awesome! Bryan, one of the best things to cook on the grates is chicken. I don’t understand the science or the why, but they end up super juicy. It was my biggest surprise.
Also, (from a world steak competition) steak rub recipe:
1 Tbs Kosher Salt
1 Tbs Pepper
1tsp fresh chopped garlic
Used this for years, can’t go wrong.
Wow! That looks incredible!
Is that alternating mozza and pizza sauce on top? I love pizza sauce, and so that looks interesting.
Any recipe? heh
It's basically an upside down pizza - dough on the bottom sprinkled with oregano, meat and other ingredients layered next, cheese on top, then topped with two racing stripes of sauce. I used two cheeses, mozzarella and monterey jack. Several spices within the sauce. Key is a high pan which helps form an amazing crust.
Lots of variations but here are a couple of links: pizza: and sauce:
Pizza is my spirit animal so I was stoked to stumble upon this style of pizza. Found a few recipes and gave it a shot.
Thanks man. I'm always looking for the right kind of dough and pizza sauce, but I'm celiac so much harder to get the dough right with having to substitue gluten free flours.
That sauce looks good.
Dumb question, but what is the difference between kosher salt and say Hawaiian sea salt which I love cooking with? Never used kosher salt and only know that kosher is a Jewish/Arab thing I believe in regards to how you prepare food, what cuts you use, etc.
I'll definitely try some chicken now that you have brought this to light!
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