Mama picked off the spicy parts.Īpple juice - They have drinks for kiddos like the apple juice I like Yummy sandwiches - My sandwich was yummy and big. Sando variety - They have something for everyone, including hard-core meat eaters, vegetarians and even vegans Great price point - It’s nice to see that they’re keeping their price point just as budget friendly as in their food cart.
They’re on the salty side, but hey…they’re hash browns!Ĭheery vibe - their new cafe boasts lots of natural light and whimsy decor such as a selfie-friendly egg wall Hash Browns - Our friend Meg ordered a side of hash browns, which were a winner! Edie did care for these and there was almost something nostalgic about them - and in a way made me think of McDonald’s (I mean that in the best possible way). The sourdough bread was delicious and nicely crisped on the outside. She loved the hand-pressed sausage patty but didn’t much care for the actual egg, as it was on the spicy side. Edie was pickier and if I’d have to do it over again, I would’ve had her get something more simple. I loved the whole thing - especially how the ingredients oozed all together and melded into a delicious breakfasty mess. So, thank you so much for the recipe! I've printed it, and it's going in my favorite recipe binder so I still have it no matter what.Yolko Ono Sandwich - The one and only sandwich they were serving today, Edie and I shared one and enjoyed different aspects of it. He legitimately seemed to have his whole food world turned upside down. He is also not the type to praise cooking just to make me feel good.
I made the chicken for dinner with my fiance, and I swear, he couldn't stop saying how great it was. I also couldn't find chili flakes, so I used red pepper flakes (if those are the same thing, then forgive me because I am pretty much new to cooking). Admittedly, I did not have canola oil, so I used grapeseed oil because it had a higher smoke point than the vegetable oil I did have. The flavor was so layered and amazing because of that brine, then buttermilk marinade. I also used chicken breast which I cut into thick strips (like chicken finger size) before brining. I did tweek it a little, like, I used only 1 TBSP of chili flake because I tend to like things only a tad spicy. This was hands down the BEST fried chicken I have ever made (my husband says its the best fried chicken he has ever had). I boiled maple syrup, cinnamon, sumac and star anise together till it thickened and had time for the spices to meld. Instead of serving it with honey and salt, I tried to reproduce the syrup at Nightengale's restaurant in Vancouver (their fried chicken is to die for). My son claimed it's the best fried chicken he's ever had. It’s juicy, it’s crispy, it’s time consuming, but absolutely 100% worth it! Sprinkle the chicken with 1/3 tsp of salt and 1/8 tsp of pepper. Put chicken on a frying pan in a single layer. This is, hands down, the best darn fried chicken I’ve ever had or made. Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. Served with corn on the cpb and a broccoli crunch salad. I brined for 24 hours, marinated for just under 24 hours, dredged and fried. Delicious fried chicken recipe! Definitely worth the time.
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