New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
What a 15 dollar salad looks like in Brentwood. Shockingly the crunchy quinoa was amazingly tasty. @Singlemalt UCLA is still there. Only difference is the residents are now all 11 and 12 years old.
Sativied
Well-Known Member
Turkish lavash dürüm, a phyllo dough-like flatbread. About the shape and size of a towel, used for popular dürüm döner kebab. From a store with a rather inconsistent assortment, it’s usually gone before I wake up.
1/4th of a sheet, 2 sheets total. Feels and smells so good. Folds up as if it’s still dough.
This bread deserved some extra effort for the chicken. Covered in cayenne, chilli, semi-hot paprika, allspice, nutmeg, garlic, ginger, pepper, salt. Pan fried in butter and olive oil for a while, drained juices to bowl and added some of this:
Apple stroop, like apple syrup, but very thick and concentrated. Usually goes on pancakes or traditionally on bread, sometimes with cheese. That can is pure nostalgia for me, I was surprised they still have it at major grocery chain. Usually in carton cups, that’s how thick it is.
Dissolved big tablespoon of it in the oil/butter/chicken juices and poured and brushed it over chicken, moved to oven. Drained and covered it a few times more.
+spicey ketchup and salad.
Seriously best wrap I made so far.
1/4th of a sheet, 2 sheets total. Feels and smells so good. Folds up as if it’s still dough.
This bread deserved some extra effort for the chicken. Covered in cayenne, chilli, semi-hot paprika, allspice, nutmeg, garlic, ginger, pepper, salt. Pan fried in butter and olive oil for a while, drained juices to bowl and added some of this:
Apple stroop, like apple syrup, but very thick and concentrated. Usually goes on pancakes or traditionally on bread, sometimes with cheese. That can is pure nostalgia for me, I was surprised they still have it at major grocery chain. Usually in carton cups, that’s how thick it is.
Dissolved big tablespoon of it in the oil/butter/chicken juices and poured and brushed it over chicken, moved to oven. Drained and covered it a few times more.
+spicey ketchup and salad.
Seriously best wrap I made so far.
lokie
Well-Known Member
rkymtnman
Well-Known Member
that recipe looks tasty.Best recipe I've ever used for them
The Food Lab's Foolproof Onion Rings Recipe
The crispest, lightest onion rings you'll ever taste.www.seriouseats.com
The best tip is about removing each ring's membrane.
my go-to for onion rings is the loaf of onion rings. required deep fryer. you pack the basket full of lightly battered (flour and corn starch) rings that were soaked in buttermilk and then drop the whole basket in the fryer.
you've got to pull them apart and lightly salt them but they are friggin awesome. kinda like the tony romas' onion brick
PadawanWarrior
Well-Known Member
Speaking of onion rings, 
. And tarter sauce is a must,
. And tarter sauce is a must,
rkymtnman
Well-Known Member
those places were awesome. they were all over NL and germany. that and vlaamse frites (sp?) in NL and belgium.
rkymtnman
Well-Known Member
tartar on the rings? hmm
i do a mix of ketchup and mustard for rings. got my daughter hooked on it too.
does your sonic fuck up every order you make like the one near us??? i've almost put them on the black list
PadawanWarrior
Well-Known Member
Ya. Tartar for the rings. I grew up in the Seattle area, and most of us are use to tartar with the rings because we're use to eating fish and chips, and onion rings are a side too at all the seafood places. And there's some awesome tartar at a bunch of places out there.
If a place serves onion rings and doesn't have tartar, I just get mayo and relish and mix those together. It works, but not as good as actual tartar.
And ya, they fuck up sometimes, but not usually.
This was basically a joke post though since we were talking about burgers last night. Sonic vs Five Guys,
.Never tried ketchup and mustard.
rkymtnman
Well-Known Member
do you do tartar on hush puppies too?Ya. Tartar for the rings. I grew up in the Seattle area, and most of us are use to tartar with the rings because we're use to eating fish and chips, and onion rings are a side too at all the seafood places. And there's some awesome tartar at a bunch of places out there.
If a place serves onion rings and doesn't have tartar, I just get mayo and relish and mix those together. It works, but not as good as actual tartar.
And ya, they fuck up sometimes, but not usually.
This was basically a joke post though since we were talking about burgers last night. Sonic vs Five Guys,
Never tried ketchup and mustard.
was Salty's on Alki Beach around when you were in SEA? we've done their sunday brunch twice: AYCE dungeness??? yep.
PadawanWarrior
Well-Known Member
Don't remember, but sounds familiar. I've been to Alki Beach to eat a few times though at a place that looked just like that on the water.
I miss the seafood big time. Ivars and Spuds were awesome. I'd go there all the time. Spuds in Juanita was down the street. We played little league right next to it and would always go there afterwards too. They've got the best tartar around.
I love Dungeness crab. We use to scuba dive and just grab them off the bottom there.
At least we have GB's Fish and Chips here. Best as it gets in CO. At least that I've found. Rock Bottom Brewery is good too, but GB's beats them. The squid is bomb.
A burrito by any other name would still taste as sweet!
Sativied
Well-Known Member
All over and best opening hours. Next time you come over try Kapsalon, very popular. Started by one shop in Rotterdam in 2003, now on the menu and outdoor signs of pretty much all of them. It’s the best of both worlds. Fries with layer of shoarma/doner/gyros on top, then gouda, in oven till it melts, then sauce and salad on top. Messy but in a good way. I bet Canadian Putine lovers would enjoy it too.
That spelling works well and is one of many used. Language and food, two of my favorite topics that combine so well. There is the socalled Patat-Friet isogloss, a language border, in NL. Vlaamse is Dutch for Flemish, which is the northern belgium-dutch (Vlaams) speaking part of Belgium. Frites is from patates-frites, the (south)Belgium-French name. I call it patat, like most people ‘above the rivers’ in NL. It’s friet (“freet”) in that yellow part in the south. Below that, in Belgium, it’s frieten, plural of friet. Vlaamse frites is what dutch (throughout NL) call vlaamse friet to sort of indicate they sell good patat with good mayo.
Budz.Bunny
Well-Known Member
Tartar sauce on o rings...your sick
PadawanWarrior
Well-Known Member
Budz.Bunny
Well-Known Member
Yes I will intentionally mix mayo with ketchup and dip my fries...I believe the French started the whole mayo on your fries thingHow about sour cream and sugar on waffles? Yummy,
Or mayo and ketchup for fries?
Budz.Bunny
Well-Known Member
Mayo ketchup and mustard is good too I believe that's how steak n shakes make their Frisco sauce
Dammit I'm hungry now
Dammit I'm hungry now
PadawanWarrior
Well-Known Member
I get a cup and put mayo, mustard, and ketchup in a Ramakin or whatever and keep them seperate. But I'll alternate what I dip in. Mayo alone, ketchup alone, mixed, yada yada, lol.
Steak and Shake and Freddy's are both good, and about the same to me. They're damn close. Tonight I'm doing a steak and no shake. Instead of a shake it's a baked potato,
Budz.Bunny
Well-Known Member
I do that too..i always ask for every sauce they have dip honey mustard then bbq then ranch lol bbq ranch is the good too if you do it rightI get a cup and put mayo, mustard, and ketchup in a Ramakin or whatever and keep them seperate. But I'll alternate what I dip in. Mayo alone, ketchup alone, mixed, yada yada, lol.
Steak and Shake and Freddy's are both good, and about the same to me. They're damn close. Tonight I'm doing a steak and no shake. Instead of a shake it's a baked potato,