Discussion in 'Edmonton Oilers' started by Llamamoto49, Mar 20, 2020.
Sweet baby Jesus just bought bison steaks to throw on the BBQ later.
I'm making German red cabbage, Spaetzli, and Wiener Schnitzel (breaded veal scaloppini) for dinner tonight. We usually go to one of the restaurants in town for this occasion but I've been doing this dish myself for a good decade now. It's actually really simple. Just uber time consuming. I'll see if I can grab a go0d pic later. I'm expecting pics from you @yukoner88
I love gods creatures
I had a NY steak on Friday.
Just a shout out to the Alberta beef industry for the abundant quality steaks & trimmings we have available here. Thanks !!
It's been many moons since I had quality Alberta beef which I recall was very good. That said, I love our local range beef here. The fat is yellow and tasty when fried.
We're f***ing full man. Samich's for leftovers.
That looks soooo good! Holy crap now I’m hungry. Damn that crust is looking so nice!!!
I watched a German guy a couple of year ago make it on youtube. The only real secret is at the breadcrunb stage, don't push that shit down into them. Just flop your meat with no extra pressure. Works like a charm!!
Anyone have any experience with the Keto diet? I am in line for a new hip and am not getting around well these last few months, so I have to really watch what I eat. I am always leery of diets, as they tend to work short term, and then there is the big rebound effect, not to mention they might exclude foods that you require.
Don’t want to clutter up the GDT, here’s the finished Ribs, just in time for puck drop.
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