#korean philly cheese steak

[imlauren]

Marination's Korean Philly Cheese Steak The classic Philly cheese steak gets a Korean twist with kimchi added to the onions and peppers and is topped with perfectly gooey cheese. 1/2 cup Kalbi-style steak marinade or as needed, 1 cup shredded American cheese, 4 sandwich rolls split and toasted, 2 cups chopped onions, 1/2 cup chopped kimchi, 1/4 cup mayonnaise, 1 cup diced jalapeno peppers, 2 tablespoons oil divided, 3/4 pound top round beef thinly sliced

[cassandracainxxx]

Marination's Korean Philly Cheese Steak The classic Philly cheese steak gets a Korean twist with kimchi added to the onions and peppers and is topped with perfectly gooey cheese.

[daedally]

My brother eats pizza all the goddamned time so I'm sick of it; it has to be uncommon for me to want it.

I always do steak, onions, and banana peppers.

We ask your questions so you don’t have to! Submit your questions to have them posted anonymously as polls.

[everybody-loves-to-eat]

[dudeshusband]

I keep forgetting you are also vegetarian!! What sorts of things do you make (if you dont mind talking about it)

I need ideas since I can't really eat most of what my family makes lol

i like to cook from scratch so i don't know how helpful I'll be but I'll lay out some of my favorites

i eat a lot of pasta tbh. fettuccine alfredo, meatless spaghetti (or if i can find the tofu meatballs, that), pasta primavera. I'm trying some mac and cheese with gochujang in it, I'll let you all know how that is.

easy as hell feta tomato pappardelle

not to be cliche and say salad but the nashville hot pickle and spinach dijon make me (a salad hater) like salad. they sell these at walmart or raley's.

i make a vegetarian noodle soup with vegetable broth sometimes. depending on where you are, there's an amy's brand one that's canned. zuppa toscana is a fun one to make if you have veggie italian sausage (i wouldn't put white wine in it. i rarely put wine in anything.)

also korean and indian food is usually vegetarian by default. japchae is really good. it's very vegetable-heavy. i make a cold soondubu (it's usually hot but this is a very good cold for hot days version). this is kong-guksu, which is a peanut sauce ramen dish (better than it sounds).

my favorite indian dishes are palak paneer, tikka masala (i make it with cauliflower or tofu depending), chana masala, basmati rice, and naan.

falafel is vegetarian, and you can make yellow jasmine rice vegetarian easily by making it with vegetable broth instead of chicken broth. and of course, there's hummus and baba ganoush

if you like mushrooms, they're a good substitute for steak on philly cheesteak and this recipe for vegan po' boys is phenomenal.

i make black bean burgers from time to time (i usually buy them bc I'm lazy but they're fun to make). also, black bean and corn tamales are very good. quesadillas are easy too. or cheese enchiladas. they sell vegetarian refried beans too. if not, pre-boiled (or canned) whole pinto beans + vegetable shortening.

we have decent vegetarian sections at the stores i go to. i find safeway and sprouts (I'm not sure if this is a national chain or not) have the best options. i wish i lived in la or sf where all the vegans are.

when in doubt, you just buy nacho fix ins. not healthy but fun and everything that needs to be hot goes in the microwave.

if you need any more recipes or ideas, let me know.

[marcedrickirby]

Korean parents try TOP 3 Philly Cheese Steaks #philadelphia #phillyc...

MARCEDRIC KIRBY FOUNDER CEO.

MARCEDRIC.KIRBY INC.

WELCOME TO THE VALLEY OF THE VAMPIRES

[cookingincollege]

NYT Cooking: Bulgogi Cheese Steaks

[stories-of-the-multiverse]

🍝 - Can you cook? If yes, when and how did you learn to cook?

🍲 - What is your favourite dish?

For Pico!

'Yeah. Not professionally, but yeah. I learned primarily from Darnell and his parents. Nene and her family sometimes taught us Korean and Japanese dishes too.'

'As for favorite dish... if we're talking about cooking, depends on how hungry I am. To just eat... philly cheese steak sub with chili cheese fries-'

'Fuck, now I'm hungry.'

[lilbabyratgirl]

Korean BBQ Philly cheese steak

[m-ikeycorleones]

Marination's Korean Philly Cheese Steak

With kimchi mixed in with the onions and peppers and topped with perfectly gooey cheese, the traditional Philly cheese steak is given a Korean makeover.

[thedisneychef]

Authentic and Delicious Philly Cheesesteak Recipe

Philly Cheesesteak is a classic American sandwich that originated in Philadelphia in the 1930s. This iconic sandwich is made with thinly sliced steak, sautéed onions, and melted cheese, all piled high on a soft roll. Through our product test, we found that making a great Philly Cheesesteak is all about using high-quality ingredients and cooking them properly. The steak should be sliced thinly against the grain and cooked quickly over high heat to retain its tenderness and flavor. The sautéed onions should be soft and caramelized, and the cheese should be melted and gooey. More Delicious Recipes You Will Love: - Classic Sloppy Joes: A Comforting and Easy-to-Make Sandwich - Easy and Delicious Beef and Broccoli Stir-Fry Recipe - Yukhoe: The Exquisite Korean Raw Beef Dish with a Twist Philly Cheesesteak is a versatile sandwich that can be customized to suit your taste preferences. You can use different types of cheese, such as provolone or American, or add toppings like peppers or mushrooms for extra flavor. Some people even add ketchup or hot sauce to their sandwich for a little kick. Overall, Philly Cheesesteak is a delicious and satisfying sandwich that is perfect for lunch or dinner. With its tender steak, savory onions, and melted cheese, it's no wonder this sandwich has become a beloved classic. FAQ: Q: What type of beef should I use for Philly Cheesesteak? A: It's best to use a tender cut of beef, such as flank steak or ribeye, that is thinly sliced against the grain for the best texture and flavor. Q: Can I use a different type of cheese for Philly Cheesesteak? Yes, you can use different types of cheese, such as provolone, Swiss, or cheddar, to customize the sandwich to your taste preferences. Q: How do I prevent the roll from getting soggy? A: To prevent the roll from getting soggy, you can lightly toast it before assembling the sandwich. You can also add a layer of mayonnaise or another condiment to create a barrier between the roll and the meat. Q: Can I make Philly Cheesesteak ahead of time? A: It's best to assemble the sandwich just before serving, but you can prepare the ingredients ahead of time and store them separately in the refrigerator for up to 2 days. Q: Can I add vegetables to Philly Cheesesteak? A: Yes, you can add vegetables like bell peppers, mushrooms, or jalapeños to the sandwich for extra flavor and texture. Q: Is Philly Cheesesteak a healthy sandwich? A: Philly Cheesesteak is a delicious and indulgent sandwich that is high in calories, fat, and sodium. However, you can make it healthier by using leaner cuts of beef and reducing the amount of cheese and mayonnaise used. Q: Can I make a vegetarian version of Philly Cheesesteak? A: Yes, you can make a vegetarian version of Philly Cheesesteak by using a meat substitute like seitan or portobello mushrooms in place of the beef. Q: Can I make Philly Cheesesteak in a slow cooker? A: Yes, you can make Philly Cheesesteak in a slow cooker by cooking the beef and onions with broth or beer on low heat for 6-8 hours, and then adding the cheese and serving on rolls. Conclusion: Based on our investigation, Philly Cheesesteak is a delicious and iconic sandwich that is beloved by many. This classic American sandwich features thinly sliced steak, sautéed onions, and melted cheese, all served on a soft roll. Through our investigation, we found that the key to making a great Philly Cheesesteak is to use high-quality ingredients, such as a good cut of beef and fresh onions, and to cook everything properly over high heat to retain the flavor and texture. The sandwich is versatile, as you can customize it with different types of cheese, toppings, and sauces to suit your taste preferences. Philly Cheesesteak is a popular and satisfying sandwich that is perfect for lunch or dinner. It's a great way to enjoy a hearty and flavorful meal that's easy to make and easy to customize. Plus, it's a great way to bring a taste of Philadelphia into your own kitchen. Overall, Philly Cheesesteak is a classic sandwich that continues to stand the test of time. With its tender steak, savory onions, and melted cheese, it's no wonder this sandwich has become an American favorite. Read the full article

[kimyoonmiauthor]

Bulgogi Icecream

So, for those who are not Korean and want to steal this recipe and for the people who want to take credit for it: I am not your invisible unnamed PoC friend that you happen to know and have stolen the recipe from, yet somehow managed to sell this FREE recipe to a website. If you do that, after my working on this recipe for literal months of gathering resources, reading up, etc, then I’ll be very upset at you. We are not friends, then are we? If you are white, you stole from a PoC, then double the shame, you imperialist. Stop stealing PoC recipes and claiming that you are friends and then making the recipe as white as possible. If you don’t know that, you definitely aren’t my friend and aren’t listening to my wishes, which makes you culturally appropriating. And before you say it, the origin of Ice cream is not from white Europe. I had the idea in 2019, but managed to complete the development in 2020, after a lot of failure. I’d been thinking about pioneering this recipe long before then, but lacked the finances to do so.

People stole my recipes before... so let’s see if they want to attempt it again. (Yes, Copyright does not protect recipes, but it doesn’t make you less of a donkey for doing so and then claiming it’s an invisible friend that gave you the recipe. No. It’s here. Link it and have respect for recipe development.).

But WHY?

I saw a recipe years back on kimchi ice cream, and I was super curious if it could be done with other Korean foods. I made jokes about Bulgogi Ice cream, but didn’t have the time or money to actually make it. I pioneered this recipe, because I found out there was kimchi ice cream, green tea ice cream, Philli Cheese Steak Ice Cream, garlic Ice Cream, honey ice cream, sesame seed ice cream, soy sauce ice cream, green onion ice cream, ginger ice cream, onion ice cream, but not a single soul had thought of Bulgogi Ice Cream. I checked in hangeul and in English. And well, me who has an ice cream maker and made Triple Yuzu Gooseberry Liquor Yogurt Cheese Ice Cream had to try and see if it was possible. It tastes excellent.

I’ve watched enough cooking shows and read cooking books, read up on food science enough shows to sink a ship, so I knew the basics in order to get it to work. But I did fail the first 3 times. (Which because of my finances took a month between before I could attempt again.)

Words of caution

This ice cream might take longer to congeal than “normal” ice cream. Do not mess with the salt ratios, except to cut them down.

History of Bulgogi

Bulgogi, for those that don't know is a Mongolian-imported and Korean-adapted dish. It technically isn't "true" Korean food, but one that most likely came during the Goryeo period. It is marinaded meat, mostly beef and comes with samgyeopsal, or Korean BBQ, also a Mongolian Import.

There are other types of bulgogi as well, which include pork and chicken, but the composition of those is different from the one with beef and would need a separate recipe.

Recipe Development

I tried the first time going wholesale and pouring the whole of the bulgogi in, but the soy sauce failed to let it set. There was too much salt. But one should not give up when they have a recipe in mind, so knowing some food science, I tried stab two, which was to deconstruct the bulgogi, take out the soy sauce (mostly) and reconstruct it again in the ice cream. This worked better, but it still was more of a slurry and failed to set properly. The third try, I reduced the egg yolk by one (since egg yolks influence freezing),  and added mejukaru to try to make up for the lack of soy flavor and reduced the soy sauce again.

The reason I used Spencer beef versus other types of meats is because it has a nice chew, less gristle and nice marbling. One can use something else, but there is something satisfying about chewing the ice cream. An acquaintance of mine was pretty insistent that it have a swirl, so I thought that up too.

Soy milk and rice milk ice cream base can be used instead, as necessary.

Mejukaru Meju is a block used normally to make soy sauce and is prefermented. Meju karu is the powder made from the fermented block. It can be found in most korean grocery stores. It will give a milder flavor of soy sauce without the hazard of excess salt softening the ice cream. It is optional since some people don't like the taste of soy and some people are allergic to soy.

One caution I have is to not go overboard with the soy sauce. The leftover marinade once thoroughly cooked can be used for other meats like pork, chicken, beef again, and to season tofu. The emphasis here is to make sure you cook the sauce thoroughly. I made the mistake of putting the sauce into the ice cream and it failed to set. Do not repeat my mistake, thinking it's a waste.

On Soy allergies

This is not medical advice, seek a real medical professional: Most soy sauce does not cause soy allergies since most of the soy breaks down, but if you need to sub the soy sauce, I would consider something like a mild fish sauce, which has a similar flavor profile. (same proportion). The other option is to make soyless soy sauce from scratch, but that’s unlikely.

On having Crohn's Disease: There are soy sauces without gluten in them. I make my own soy sauce and often cut out the wheat. It can be done. You can sub for 2 tsps 100% soybean powder, but the meat might not be as tender.

Bulgogi Ice Cream

Ingredients: 1/2 package of Beef, sliced spencer cut into 1/4 inch squares

Bulgogi Sauce Ingredients: 2 tbsps cup sesame seed oil 2 tbsp Soy sauce 1 head of garlic minced. 1 thumb of ginger, minced. 2 tablespoons honey 2-3 tbspoons sesame seeds

Ice cream ingredients: 3 egg yolks 1/2 cup granulated sugar 1 cup whole milk 2 cups heavy cream 2 teaspoons vanilla extract or vanilla bean paste

Ice cream Flavorants:

1 tbsp honey 1-2 clove garlic, ground 1 thumb fresh ginger peeled and ground 1 tbsp toasted and ground sesame seeds 1 tbsp toasted sesame seeds. 2 scallions, blanched (They can also be skillet fried in sesame seed oil--no soy sauce if you prefer to caramelize them) (2 tbsps mejukaru)

Optional Swirl Ingredients:

3 tbsp honey 1 clove garlic, finely minced 1/2 thumb ginger 2 tbsp toasted and ground sesame seeds 2 tbsps heavy cream

Make the Bulgogi: Combine the sauce ingredients: sesame seed oil, soy sauce, garlic, ginger, honey, sesame seeds. Stir it together. Add the cut up beef. Marinate for at least 1 hour. Cook the beef and sauce. (Sauce once cooked can be used for other things) Strain the beef. Put in freezer.

Make the Ice cream custard: - Add egg yolks and sugar to a medium saucepan and whisk until light yellow color and well-combined. In another small saucepan, heat milk until it begins to simmer. Gradually add milk to egg and sugar mixture, stirring constantly. Heat mixture until it reaches 165, but do not allow to go to a boil. As soon as it reaches the correct heat, remove and add vanilla. Combine with the ice cream ingredients and bulgogi. Refrigerate for an hour. Pour into ice cream mixture. As the mixture is combining in your ice cream maker add the heavy cream. The ice cream might take longer to set if you do not have an electrical machine with a auto freezing mechanism, so put into the freezer and check on it every few hours and stir.

If you want a swirl:

Combine the swirl ingredients, as the ice cream congeals pour last.

Notes: DO NOT add too much soy sauce, the ice cream will fail to set. Sesame seeds melt plastic in the microwave. If you want to toast them do it in 30 second bursts in a non-plastic container. And yes, microwave safe plastic will also melt.

2 Recipes for the leftover Bulgogi sauce:

Combine leftover egg whites and leftover bulgogi sauce together with a whisk. You can eat this OR

combine with meat of choice, coat with panko and deep fry.

It also can be made into more bulgogi and then the bulgogi and sauce made into japchae.

[baileyjanetee]

27

I recently turned 27, and in true Bailey fashion, I made the most of that! My birthday fell on a Monday so I decided to take both the Friday and the Monday off work and make a long weekend of it.

So on Friday, me and Sam grabbed a coffee and headed over to Katikati to go on the famed Haiku walkway. Both the Haiku's and the walkway were actually disappointing, but it was still good to get out there, it was a beautiful day and the scenery was lovely.

After our walk we went to Majestic Tea Bar for lunch, unfortunately I wasn't feeling very well so I couldn't over eat as much as I wanted to, but I had some delicious wedges!

That evening Casey, Reagan and I met with Dad and Deb to have dinner for Dad's birthday. We went to Neighbourhood, and it was delicious, and very good to catch up. I had chicken bao buns and a superb sticky date pudding.

Saturday was party day, which fortunately was still pretty relaxing for me. Me and Kate started the day at the Farmers market, then strolled down to Love Rosie for breakfast. I decided to mix it up from my usual brioche choice, and I got a sausage roll, and a pear frangipane tart which was delicious! I spent the rest of the day cleaning the house and getting ready for the party.

And then it was time for the annual Bailey's Birthday Murder Mystery Dinner Party! (TM). This year was a wild west theme which I was really keen on. As expected, everyone dressed up and looked absolutely on point and it was a really great time.

Sam took the head on organizing this year which made it nice and relaxing for me! On the menu, we had a cheese board and baked brie for starters, home made baked beans, corn bread, and beef quesadillas for mains, and I made a massive apple pie for dessert. It was  a super fun night with all my favourite people and I'm already excited to do it all again next year!

Sunday was a pretty chilled day, and also mine and Casey’s 2 year anniversary. I did a few odd jobs, and had a nice cup of tea with Kate. Sunday night was my birthday dinner (are you noticing a food theme here?) with Mum, Reagan and Mark, and Casey. We went to Iki Bar and had a waitress that I was not a fan of, but all the food and drinks were delicious! Me and Casey shared Korean fried chicken, chicken skewers, a duck bao, a crab bao, and some kumara fries. Would definitely head back there again.

Then Monday was my actual birthday! I had been wanting to go for a walk in the Karangahake gorge, but unfortunately I got one of the bad weather autumn days as opposed to the usually beautiful ones so we had to change plans. However, I still had an awesome day and got to see all my best friends, even though it was a week day! After a sleep in, Casey made me orange ricotta chocolate chip pancakes, and we had vanilla iced coffee. Sam came around, and while we were chatting Ash sent me some beautiful flowers which was so nice! We then met with Kate for lunch at Good Local - I shared with Casey a spicy beef burger, and a philly cheese steak - it was soooo good! Then we went to visit Ash in papamoa. We had takeaway roast for dinner and just chilled out in the evening. It was such a lovely day.

[threads-of-gold]

For the ask game, "Santa's on his way" - Jughead is a mall Santa, Betty is the photographer!

Hey babe, sorry it’s taken a while to get this out here. As I told you on Discord, there’s going to be two parts. I hope you enjoy what I have so far! This is entirely unedited, I will post it on the Archive fully edited when I get the chance!

Santa’s On His Way

“He is the skinniest Santa that I have ever seen,” Betty told Cheryl as she adjusted her tripod. “Where on earth did you find him?”

“He applied for the job,” Cheryl answered, tapping her long red nails on her travel coffee mug. “His background check came back clean and I couldn’t see any reason not to hire him. We’ll just have to make sure he’s padded really well. The kids won’t know the difference, they’ll be excited that they get to meet Santa. Oh come on Betty, don’t look at me like that. He was better than a lot of the guys I interviewed. One of them came in drunk and another one smelled like Philly cheese steak. I couldn’t very well unleash either of those men on the general public. Try and be nice—”

“Hey, Miss Blossom, I think this costume is a little too large for me.”

“I could have sworn I ordered one in your size!” Cheryl said. “Hold on, I’m going to check my office and see if it was actually delivered. Try and get to know your photographer while I’m gone, Forsythe.”

“Forsythe?” Betty raised any eyebrow as Cheryl clacked off.

“Or you could just call me Nick,” he replied as he hitched up his pants.

“Nick. Haha, very funny.”

“Everybody calls me Jughead. Trust me, I don’t think it’s as bad as Forsythe,” he said. “So, what’s your name?”

“Elizabeth. But everybody calls me Betty.” She lifted her camera and made sure it was charged for the 100th time that morning before taking a preliminary shot of Jughead.

Jughead frowned as the shutter clicked. “Do you have to take pictures?” he asked.

“It’s part of the job. Or did you not read your contract carefully before you signed on the dotted line?”

“Of course I read my contract!” Jughead groused. “But there was nothing in it about taking pictures when a child isn’t sitting in my lap.”

“No pouting! Santa Claus is coming to town!” Betty joked.

“I am Santa,” Jughead reminded her, rolling his eyes. “I think I’ve already come to town.”

“Well, you better not pout all the same. Kids don’t want to see a grumpy Santa and I can tell you parents will be less than thrilled to have to pay for pictures if you aren’t smiling.”

Jughead faked a grin. “Are you happy?”

Betty shook her head, her antler headband jingled. “You look like a serial killer. Don’t you know how to smile nicely?”

“Do you get paid to tell the mall Santas how to do their jobs?” Jughead retorted.

Betty was about to reply when she was interrupted by Cheryl.

“Your suit was in the office!” Cheryl said, holding it out towards him. “You better go to the locker room and get changed. Don’t waste my time on your account of being a hooligan! The kids are going to start lining up to see you any minute and you cannot allow them to see you as anything other than Christopher Kringle!”

“Cheryl, you really need to relax.”

“Christmas is a billion dollar industry! There is no way I’m going to relax. We don’t want people taking their children to Greendale to see Santa when they see Jughead as a civilian!”

“A civilian?” Betty shook her head. “You’re crazy, Cher.”

Jughead returned a few minutes later, fully clothed as Santa Claus. “Okay,” he said. “I’m ready. Are you happy?”

“Very. I have to go and do a few things in the office. You two enjoy yourselves! Toodles!”

.

Betty stifled a yawn. There was nothing she hated more than having to go to the mall early on a Sunday morning. She usually went to mass and had breakfast with an elderly couple at her church. She looked in her rearview mirror and fixed her elf ears headband before pulling herself out of her car.

She wandered into the mall and found Jughead lounging on Santa’s chair, checking his text messages.

“You look like you can’t deal this morning,” he commented.

Two weeks with parents and kids from hell had cemented their status as friends. She smiled at him and handed him a cup of coffee. “I stopped at Starbucks for you. I didn’t know what you liked, so I just ordered you an espresso.”

“That’s fine with me,” Jughead replied, taking it gratefully. “I had to sew a tutu last night. I barely got any sleep. I’d drink gas station coffee. I can’t be jolly and bright without caffeine.”

“Really? Is that all it takes?” Betty teased. “If I had known that, I would have hooked you up to a caffeine drip the first day we met.”

“I’m sure I wasn’t that bad,” Jughead replied.

“You looked like a serial killer.”

“Stop saying I looked like a serial killer! I did not look like a serial killer.”

“You weren’t smiling.”

Jughead shook his head. “You know what, new rule. I can’t talk until I finish my coffee. Because you’re annoying when I’m running on 3 hours of sleep.”

“I was sewing a tutu,” Jughead replied.

“A tutu?” Betty repeated.  “What are you not telling me, Jones?”

Jughead cleared his throat. “I have a younger sister. I take care of her because our parents died in a car accident. I don’t like to talk about it, I know you’re sorry. We’re fine.”

“What’s your sister’s name?” Betty asked.

“Don’t laugh, okay? Her name is Forsythia—”

“Forsythia?”  Betty raised an eyebrow. “Isn’t your name Forsythie?”

“It was my father’s idea. I think if my mom had it her way, she would have named us something a little more normal like Ellie and James. But dad insisted and he always got his way.”

“Will you two stop standing around? We only have a few more minutes until customers show up!” Cheryl interrupted.

Betty shook her head. “Coming!” she turned and smoothed an errant strand of hair away from Jughead’s face. “I’ll talk to you later.”

.

The next day, Betty showed up at work and Jughead wasn’t there. Reggie Mantle, the Santa Claus from the year before, was sitting in his chair looking less like Santa and more like he belonged on the December page in a firefighter calendar.

She barely acknowledged his presence before going to her cousin’s office. “Where’s Jughead!?” she demanded. “I thought we both agreed Reggie wasn’t a good Santa!”

“Don’t get your Christmas panties in a twist. He couldn’t come in because he needed to take his sister to the doctor.”

“Reggie?” Betty raised any eyebrow. “Surely you could have found somebody else. I thought you hated him because he slept with you and didn’t call afterwards.”

“I called everyone on my substitute list and he was the only one who could fill in,” Cheryl explained. “Believe me, I would have rather it been anyone else but him. Beggars can’t be choosers though, so he’s here. You don’t have to like it, you just have to work with him.”

Betty sighed in exasperation. “Fine, I will.”

After work was over, Betty texted Jughead.

B - Tell me where you live. I’m going to swing by and bring you something to eat.

She waited for a few seconds and then her phone pinged.

J - You really don’t have to do that.

B - I WANT too!!!

J - JB has the flu, highly contagious.

B - I got the flu shot. I’ll take my chances. What do you guys want to eat?

There was a while between replies. She took the time to clock out and put her coat on.

J - She asked if you could bring some dakgaejang from Eun’s.

B - I’m getting in the car now. What would you like?

J - I’m game with anything you bring.

B - Okay. I’ll see you soon!

She put in order with a local Korean restaurant and went to pick it up. When she got into her car again, Jughead had messaged her his address. She plugged it into her GPS and followed the instructions exactly.

When she got to their apartment, she grabbed the big brown paper sack and took the elevator. She didn’t know why she was suddenly so nervous to see him. She took a deep breath and knocked on the door. Jughead opened it wearing a fisherman’s sweater and jeans. He looked thinner than he did when he was wearing his Santa suit.

She swallowed, barely able to look at him because she was suddenly aware of how attractive he was and how messy she looked. “Here you go!” she held out the bag for him.

“Thank you,” Jughead replied, leaning against the door and looking at her. “Do you want to come in and eat with us? We’re watching Christmas movies on Netflix. Also, I think JB would like to meet you.”

Betty couldn’t think of a reason not to stay, so she nodded weakly and followed Jughead inside.

[mynamemeanscute]

hfxburgerweek 2018

so i tapped out on day four, after bypassing my personal best (from last year), having endured three nights of meat sweats, extreme thirst, a few minor skin breakouts, and a general desire for #NoMoreBurgers.

in all honesty, i was very tempted to add a couple more to the hit list today (day five), but after not being able to comfortably consume anything but tea and coffee until about 9pm this evening, i decided i had gone about as far as i was willing to go in the destruction of this body. (i tell ya, for a flexitarian who typically consumes very little bread or starches, this event is one solid experiment...)

but alas, i have compiled the details of my [possibly last] adventures in [halifax] burgering below! 

as always, please note all opinions expressed here are my own. while a few of the burgers left something to be desired, i have no interest or intention in bashing any of the participating establishments, their service, or their food, so i have chosen to only publicly share my positive assessments. if you have any specific questions, by all means shoot me a message and i’ll be sure to get back to ya. :) 

THE BURGS:

day 1

“french toast burger”: sausage patties, fried egg, american cheese, acadian maple syrup mayo. (ardmore tea room)

“beet the meat”: organic vegan burger topped with raw beet and ginger sauerkraut, local kale, roasted garlic veganaise and baked feta-style fresh start fauxmage (imported all the way from PEI). served on a seaweed flax big life bakery bun. (organic earth energy bar)

“the uncle sam”: brisket burger with american cheese, bacon, mozza sticks, lettuce, pickles, tomato, onion and pepperoncini special sauce. (rinaldo’s)

“vegan philly cheese steak burger”: house-made patty with shaved seitan steak, caramelized onions and red peppers, cheese and zesty sauce. (wild leek food & juice bar)

“junkanoo burger”: spicy pinto bean and calloloo vegan patty, with mango and coconut slaw and house-made hot-sour sauce. (the foggy goggle)

“wake 'n' bacon”: coffee-glazed bacon doughnut fritter bun, with a maple aioli and grass-fed beef burger and gooey melted cheddar cheese. (vandal doughnuts)

“the smokey gator hawg”: bayou-raised alligator, acadian pork belly, fried onion straw, apple relish and gator gravy. (unchained kitchen)

“summer spiced local source burger”: moroccan spiced free-range oulton’s beef. hutten summer peach chutney. trueleaf arugula, turmeric foxhill yogurt. on local source rosemary foccacia. (lion & bright)

“hali burger”: fresh, double-ground beef patty, topped with local all-beef salami, slow-simmered caramelized onions and hali deli’s house russian mayo, served on a grilled onion bun. (hali deli old world delicatessen)

day 2

“the gio burger”: kalbi with braised beef, korean bbq sauce, pear, kimchi, arugula and scallion aioli, with calamari fritte. (gio)

“bahn mi style burger”: seared ground pork burger stuffed with braised pork belly, house kimchi, toasted sesame aioli, fresh cilantro. (the carleton)

“the mac stack: flame-grilled beef patty topped with mac ‘n’ cheese, crushed cheetos, kabayaki sauce, canadian cheddar and sauerkraut. (the auction house)

“la latina: 16-hour braised pork, sweet plantain patty, charred poblano mayonnaise, smoked cheese and thin-sliced red onions. (verano food purveyors)  

“maya's totally vegan burger”: eggplant, lentil, hummus, lettuce, tomatoes and onion. (lemon tree restaurant)

“squid pro quo: terry’s calamari (crispy fried, spicy tomato sauce, black olives), winter slaw, beer and provolone fondue, on a milk bun. (mappatura)

“the ramen burger”: local getaway farm free-range beef, char siu pork loin, sunnyside egg, cheddar, ramen mayo, asian slaw, japanese pickles, ramen noodle buns. (studio east) **not an official burgerweek burger, as far as being included in the passport, but i am including it here as it gained traction as one of the more interesting burgers being offered during this event, and studio east is donating $2 from each burger sold to feedns, so.

“slamming hot mac 'n' cheetos burger”: 6-oz burger patty, slamming hot cheetos, crusted deep-fried mac ‘n’ cheese, garlic sambal and cheddar cheese, on a 24 Carrots bun. (elements on hollis)

“the black widow”: wild boar, smoked bacon, black bun, crispy onion ring, red cabbage gochubang slaw, chimilantro, black stout beernaise. (primal kitchen)    

day 3

“the whole farm”: beef patty, braised lamb shoulder, fried goat cheese, duck confit, double-smoked bacon jam, over-easy egg, honey mustard, spicy mayo and sprouts, served on a house-made sesame bun. (the black sheep)

“macaron burgers”: bacon, maple, apple and butter make up this unique flavour experience. (the old apothecary)

“best little burger in texas”: an unholy union of our texas chili and fajita-spiced burger patty. topped with avocado crema, jack cheese, charred corn, pickled onion and purple cabbage, on a garlic toasted bun. (mexi’s)

“’stuffing’ your face burger”: fresh-pulled chicken tossed in gravy, topped with savoury stuffing and cranberry drizzle, served on a potato scallion bun. ‘it’s like thanksgiving in your hand!’ (off the grill)

“the gouda father”: all-beef patty, jeff’s gouda, smoked bacon, deep-fried mac ‘n’ gouda cheese, tomato, lettuce, red onion and chipotle mayo on a brioche bun. (cheesecurds)

“spicy black bean & vegetable burger”: spicy black bean & vegetable patty wrapped in a chinese spring roll skin, pickled carrots, pickled red onions, cilantro and mango chutney. (cheesecurds)

“the bengal burger”: hand-ground PEI beef, masala glaze, “kachumber” slaw, mango raita and spiced pappadum, on a sesame bun. (2 doors down)

“boomerang”: bbq mayo, lettuce, red onion, cows extra old cheddar cheese, fresh oulton’s beef, applewood smoked bacon, bbq sauce, and lucky fox cajun buffalo chips served on a toasted sesame seed bun. (BOOMburger)

 day 4

“the antojo burger”: chorizo burger, queso fundido, jalapeno rellenos, habanero mayo, served with house-made totopos and pico de gallo. (antojos taco & tequila)

“the sloppy joe mcguinness burger”: pulled beef, guinness stout beef jus, shredded cabbage, house pickles, dijon aioli, roasted mushrooms and melted gouda. (stubborn goat)

“the bbq crunch burger”: atlantic beef patty, sydney street stout pulled pork, smoked cheddar cheese, PEI bbq potato chips and maple stout bbq sauce, on a milk bun. (gahan house harbourfront)

“the umami tsunami”: fire-grilled brothers bacon and beef burger, crusted with porcini and espresso beans, mushrooms and onions coated with aged white cheddar on a house-made soft bun. (harbourstone sea grill & pour house)  

“surf 'n' turf sliders”: cold-water shrimp patty topped with chorizo espresso jam and charred-lime aioli. (little fish oyster bar)  

“jerk burger”: 6 oz. jerk spiced beef patty, orange chipotle aioli, pineapple relish and jalapeño havarti. (canvas resto lounge)  

THE STATS

total number of [full] burgers consumed: 28

total number of different burgers tried: 33 (this number differs from the previous because there were a handful of burgers that i split with friends in order to maximize burger sampling)

record number of burgers consumed in one day: eight

number of vegan burgers tried: six (fun fact: four were in the same day, completely unintentionally)

number of burgers that had ketchup as a topping: zero

number of sides ordered: zero

number of burgers that came with sides: 11 (5 fries, 5 salads*, 1 totopos)      *whenever given the choice, i opted for salads. i only finished two sides of fries. because burger priorities.   

number of beverages ordered: three. coffee with my brunch burgers.

foods besides burgers (and accompanying sides) consumed over the course of the week: none. literally lived off of burgers. and coffee. and water. but mostly burgers.

top five burgers, in no particular order (because i simply cannot decide! and also there were so many other good burgers that it was hard to not make this a top ten list but that just seemed excessive):    1st- “the whole farm” at the black sheep    2nd- “wake ‘n’ bacon” at vandal doughtnuts    3rd- “squid pro quo” at mappatura    4th- “the gio burger” at gio    5th- “the uncle sam” at rinaldo’s

   (honourable mentions: primal and antojo)

six interesting burger features, in no particular order, and the burger(s) in which they were featured:       -not buns as the buns (french toast at the ardmore tea room, coffee-glazed bacon doughnut fritter at vandal, ramen noodles at studio east)         -black bun (primal)      -alligator meat and gravy (unchained kitchen)       -cheetos (elements on hollis, the auction house)      -mozza sticks ON the burger (rinaldo’s)       -chinese spring roll skin (cheesecurds)

most ridiculous burger: “the ramen burger” at studio east

most aesthetically pleasing burger:  “vegan philly cheese steak burger” at the wild leek food & juice bar      (honourable mention: the old apothecary, for their creativity and adorability)

number of establishments i had never set foot in until this week: four

number of different people i burgered it up with: 24

number of workouts completed between burgers: four

highest price paid for a single burger:

total amount of money spent: ~ $367.30 (includes taxes, tips, and a few beverages purchased for other people)

total amount of money from my burger purchases that theoretically will be donated to Feed Nova Scotia: $32

FUN FACTS: 

sharing is an excellent way to maximize burger sampling; however, it doesn’t always lend to visual appeal to the dish...

i had my third and final gum grafting surgery done (on my bottom front teeth) on my birthday and the stitches were taken out literally the day before burger week kicked off. as such, i had to be very careful about biting into anything and resorted to destroying cutting up all my burgers into bite-sized pieces and then tilting my head back and to the side in an attempt to place the pieces directly to my molars. 

burgering brings out the best in people...

(and one more...)

xo

[shellcard43-blog]

Here Are the Philly Bars and Restaurants With Snow Day Specials

The snow is coming down in Philadelphia, which means bars and restaurants are offering up discounts on hot toddies and hot soups to keep the crowds coming in.

The wintery weather is expected to continue through the afternoon, but so far it looks like most places are staying open. The best way to stay on top of which restaurants are still serving and which plan to close early during the snowstorm is by searching for the hashtag #OpenInPHL on Twitter or on Instagram.

Restaurants, email philly@eater.com if you have something special going on during the storm and want to be added to this list.

Look for updates here throughout the day.

Korean gastropub Southgate is offering $10 burgers, $10 Korean fried chicken, and a $7 hot toddy.

Head to The Good King Tavern during happy hour (5 to 7 p.m.) for $1 oysters, $6 champagne coupes, and a $10 bubbly the restaurant is calling “fancy schmancy.”

On East Passyunk Avenue, Manatawny Still Works is doing $10 hot toddies and $10 Hot Buttered Jawns.

From 5 p.m. to close, Time is offering a $6 hot toddy and a $7 parsnip soup.

Good Dog Bar offers half-priced canned beers on Wednesdays (and it’s Wednesday).

Swing into Heritage for a $7 Hot Lobby — it’s a hot version of the restaurant’s Hotel Lobby, a cold brew coffee and bourbon cocktail.

Bar is serving a 16-ounce Miller High Life and a shot of Old Overholt Bonded Straight Rye Whiskey for $8. Or order a $10 Twisted Toddy: a can of Twisted Tea with a shot of Overholt.

Garage Passyunk is selling $6 Old Granddad hot toddies. On the other side of town, Garage Fishtown is doing an $8 Northchata cocktail with vanilla bourbon, almond milk, and cinnamon simple syrup.

Red Owl Tavern is serving its signature burger, with smoked mozzarella and tomato jam, with a draft beer for $15.

Philadelphia Brewing Co. is pouring discounted citywides

At Philadelphia Brewing Company, get a draft pint and a shot of well liquor for $7.

Ocean Prime is extending its happy hour: From 4:30 pm to close, small plates and sushi, like beef or crab cake sliders, are $10 and East Coast oysters are $1 each. There are also $10 wines and $10 cocktails.

At Square 1682, the 1682 Burger with onion jam, smoked gouda, and Applewood bacon plus a beer are going for $16.82.

For a sweet treat, Joe’s Steaks + Soda Shop is doing $5 milkshakes.

Get a spiked hot chocolate for $10 at CO-OP in University City.

Urban Farmer at the Logan Hotel has $5 Irish coffees. On the top of the hotel, Assembly Rooftop Lounge is serving a $5 hot toddy.

McGillin’s has $5 Drury Sleigh Rides and $4 bloody Marys, mimosas, and bellinis.

The Post, the new bar with arcade and table games in University City, is offering $3 High Lifes and Rolling Rocks and $5 chili cheese fries, barbecue chicken nachos, and meatball sliders.

Source: https://philly.eater.com/2019/2/20/18233255/snow-storm-philadelphia-restaurants-whats-open-openinphl-specials