#restaurant style coleslaw

[hellisnowlove]

Restaurant-Style Coleslaw I - Salad - With Mayo This salad has the perfect coleslaw taste. Very, very creamy with a bit of sweet/tartness stirred in. Everything is stirred into one bowl, and then chilled before serving. Makes six generous servings.

[skelkankaos]

obviously if you straight up don't like raw cabbage that's one thing but I think a lot people who make a big deal about not liking coleslaw have only ever had one or two types of coleslaw. you can literally do whatever you want with it. use any kind of cabbage, cut it as big or small as you like, add whatever dressings and toppings you want for whatever cuisine style and flavour profile you prefer. the stuff they usually have at grocery stores and restaurants is narsty but there's a whole world of cabbage salad out there for you to explore. love the crunch

[mariacallous]

Sheila Glickman Leventhal isn’t your average Jewish American grandma. The 82-year-old owner of Cecil’s Deli in St. Paul, Minnesota, the spot her parents opened and where she’s been peeling and dicing potatoes since she was eight years old, is also an every day yogi and was recently named the St. Paul deli matriarch. 

In a chaotic, fun interview with lots of laughter, Sheila (along with the occasional two cents from her daughter Becca Kvasnik) told me the most important factor to restaurant success, the most essential Jewish ingredient, and how she’s pretty confident she could still make schmaltz on Mars. 

This interview has been lightly edited and condensed for clarity. 

What is it like running a Jewish food space in an off the beaten path Jewish area? 

Sheila: Listen. We’re not off the beaten path. A lot of Jews settled here. They may have gone to New York but then they came here, either because they had family here or because they found it safer. I know that’s the way my mother-in-law felt, who first settled in Brooklyn. 

What is the most popular menu item?

Sheila: The Reuben, absolutely. 

Name a food that was once popular and has since gone out of style.

Sheila: Let’s say tongue. If you’re a New Yorker, you expect tongue on the menu. Tongue was an item that we discontinued because people stopped wanting it. It wasn’t healthy. We used to stuff the chicken neck… 

Becca: Oh Jesus.

Sheila: … I can still see my grandmother standing there stuffing the chicken neck. We have it in the case, though we don’t make it. We have it frozen in the case. I’m pretty sure I can make it. I just don’t know where I would get the skin off the chicken neck. 

Becca: Sounds like a winter project.

Sheila: Yes!

Do you think people are looking for more traditional Jewish dishes or a modern twist?

Sheila: It’s all about the old favorites. We sell a lot of chicken matzah ball soup. A lot! And sweet and sour cabbage borscht. It’s always been popular. 

Have you seen an increased interest in Jewish food lately?

Sheila: When my husband and I got married in 1961, there were 13 Jewish delis in St. Paul. That’s not including Minneapolis. Today, there is only one in St. Paul. 

What’s the secret to success?

Sheila: I consider consistency the biggest part of being able to stay in business. Be consistent and try to keep your people happy.

What do your non-Jewish customers think of the deli?

Sheila: After the Jews left the neighborhood the non Jews took their place very quickly and were our best customers. They wanted kosher corned beef, but with all the kosher meat places in Chicago closing down things got more difficult. 

Any secrets you’re willing to share for making great Jewish food?

Sheila: Schmaltz! My parents opened this business in 1949 and my mother always used beef liver (to make chopped liver). She never used chicken liver. Now, we use beef liver and combine it with onions and schmaltz. It’s to taste and it’s a simple thing. A little bit of schmaltz in everything goes a long way.

Is there a story behind the menu? Any nostalgic menu items? 

Sheila: The menu hasn’t dropped many of the original items. The current menu is huge. My son creates the menu and he gets a little carried aways because he’s always wanting to create new things. I would say the matzah ball soup.

Becca: And the corn beef sandwich. 

Sheila: Oh, and the potato salad and coleslaw! Our potato salad and creamy coleslaw recipe has not changed since I was a little girl. 

Where do you see Jewish food going?

Sheila: Let me just say that I plan to be here another 20 years. 

Becca: Oy.

Sheila: My daughter thinks I’ll outlive her. Anyway, I don’t think Jewish food will ever go away. I see the way people are. They love it. You should see what it’s like at Christmas, how the people flock! The young families, the old families, they love our food and they love that kind of food. I think that’s how things are always going to be unless we live on another planet where the delivery would be harder. Although we might be able to create our own (schmaltz), all we really need is a chicken.

[hotdogsandsoup]

In Montreal, hot dogs are known as either “toasties” or “steamies,” depending on the way the bun is prepared. There’s also 3 different styles- Michigan (involving a meat spaghetti sauce or chili), supreme (with bacon and cheese) and all-dressed (vinegar coleslaw, mustard and relish). The chart shows an almost accurate all-dressed hot dog, but it’s missing the relish. I made one in each of the different styles, plus the one from the chart.

I steamed the Michigan style:

Not bad but I really wanted this one to go full spaghetti with some mozzarella on top. This style also sometimes has mustard and onions added, so I tried adding mustard. Surprisingly, it upped the flavor.

I toasted the supreme style:

This was good but felt like a kinda plain variety? Like that one hot dog restaurant needs an extra variation on the menu so they just came up with this. Cheese in the bun is still brilliant though and toasting the bun in bacon grease is a must.

Here’s the chart version:

This was fine, but it felt like it was missing something. Let's see if the relish helps.

Here’s a more accurate version:

Excellent. I definitely liked this the best of the four, with the supreme in second place.

[informative-blogger123]

Experience the Best BBQ Restaurant in Holladay

BBQ has a special place in America’s heart, bringing communities together with smoky, tender, and flavorful dishes that are impossible to resist. If you’re in Holladay, Utah, and find yourself craving a mouthwatering barbeque experience, then you’re in the right spot. From Texas-style brisket to tender pulled pork and sides that steal the show, Holladay’s BBQ restaurants deliver a culinary experience you won’t forget. Among these gems, Cole's BBQ is a local favorite, known for its authentic flavors and welcoming atmosphere.

Why Holladay, Utah, is a BBQ Hotspot

While Utah might not be the first place that comes to mind for BBQ, the barbeque scene in Holladay is flourishing. Thanks to a growing number of talented pitmasters who bring the rich BBQ traditions from across the country, Holladay residents and visitors are spoiled with great options.

Cole’s BBQ: A Must-Visit BBQ Restaurant in Holladay

Cole's BBQ is the crown jewel of barbeque in Holladay, bringing together the art of smoking meat with a friendly neighborhood feel. Whether you're a fan of smoky brisket, fall-off-the-bone ribs, or mouth-watering sides, Cole’s BBQ has it all. Here’s what makes it stand out:

A Taste of Authentic Barbeque

Cole’s BBQ is all about authenticity. With wood-smoked meats prepared over several hours, they deliver a unique BBQ experience that pays homage to traditional Southern barbeque. From the smokiness to the texture, Cole’s BBQ captures everything a BBQ enthusiast dreams of.

Quality Ingredients, Unforgettable Flavors

One of Cole’s BBQ's secrets is its commitment to quality. Using only the best cuts of meat and carefully selected spices, every dish is cooked with precision to ensure that customers get consistent and flavorful meals every time.

The Atmosphere at Cole’s BBQ

Part of what makes Cole's BBQ special is its inviting atmosphere. This isn’t just a place to eat; it’s a place to relax, connect with others, and enjoy good food. From the rustic decor to the friendly service, Cole’s BBQ ensures everyone feels at home.

What to Expect on Cole’s BBQ Menu

The menu at Cole’s BBQ is packed with classic BBQ items and innovative dishes. Here are some of the fan-favorites you should try:

Signature Smoked Brisket

The smoked brisket at Cole’s BBQ is a showstopper. Tender, juicy, and perfectly seasoned, each slice melts in your mouth. This dish alone has earned Cole’s BBQ a loyal following among locals and visitors alike.

Pulled Pork Sandwiches

If you're a pulled pork fan, you won’t want to miss Cole’s BBQ’s take on this BBQ staple. Each sandwich is piled high with succulent pulled pork, topped with coleslaw, and drizzled with their house-made BBQ sauce.

BBQ Ribs: Fall-Off-The-Bone Goodness

Cole’s BBQ ribs are a crowd favorite. With a smoky flavor and a caramelized glaze, these ribs are slow-cooked to perfection, making them tender enough to fall off the bone.

Sides That Steal the Show

A great BBQ meal is never complete without some classic sides. Cole’s BBQ serves up mouth-watering options like cornbread, baked beans, and creamy mac and cheese that pair perfectly with their main dishes.

What Makes a Great BBQ Restaurant?

Several elements separate a good BBQ restaurant from a great one. Cole’s BBQ embodies these qualities, which is why it has become such a beloved spot in Holladay.

Low-and-Slow Cooking Method

BBQ is an art that requires patience. At Cole’s BBQ, meats are smoked for hours to achieve that distinct flavor and tenderness. This low-and-slow technique is key to creating authentic, memorable BBQ.

Homemade BBQ Sauces

Sauces make or break a BBQ experience. Cole’s BBQ offers a selection of homemade BBQ sauces, each with a unique blend of flavors, allowing diners to tailor their meal to their preferences.

Passionate Pitmasters

BBQ restaurants thrive on the skills and passion of their pitmasters. Cole’s BBQ prides itself on a team dedicated to perfecting every recipe, ensuring each bite is packed with flavor.

Exploring Other BBQ Restaurants in Holladay, Utah

While Cole’s BBQ is a standout, Holladay offers several other BBQ spots worth checking out. Each has its unique approach to BBQ, providing a diverse selection for BBQ lovers to explore.

Barbeque Restaurants with Unique Flavors

From Texas-style to Carolina-inspired BBQ, Holladay’s BBQ restaurants cater to a range of tastes. These restaurants bring in influences from across the BBQ map, making Holladay a destination for varied BBQ experiences.

Best BBQ Dishes to Try in Holladay

If you’re new to BBQ or just want to expand your palate, Holladay has several standout dishes to try. Here’s a quick guide on what to order:

Beef Brisket

Brisket is often considered the star of any BBQ menu, and Holladay’s BBQ spots know how to do it right. The beef brisket in Holladay is cooked low and slow, resulting in tender, smoky, and flavorful slices that pair well with a variety of sides.

Pulled Pork

Pulled pork is a BBQ classic that never disappoints. Holladay BBQ restaurants serve up juicy pulled pork with the perfect blend of spices and smokiness, often accompanied by a tangy coleslaw that balances the richness.

BBQ Chicken

BBQ chicken offers a slightly lighter option for BBQ lovers, but it’s no less flavorful. Marinated and smoked to perfection, BBQ chicken is juicy and satisfying, a staple in any Holladay BBQ joint.

Burnt Ends

Burnt ends are a treat for BBQ aficionados. These crispy, caramelized morsels are typically from the fatty end of a brisket and offer an explosion of flavor in every bite.

Side Dishes to Complete Your BBQ Meal

Sides are an essential part of any BBQ experience. Cole’s BBQ and other BBQ restaurants in Holladay know how to create side dishes that complement the main dishes perfectly. Here are some must-try sides:

Mac and Cheese

Creamy, cheesy, and comforting, mac and cheese is a favorite at BBQ restaurants. In Holladay, it’s common to find mac and cheese that’s rich and baked to a golden brown, creating a satisfying combination of textures.

Coleslaw

Coleslaw adds a refreshing crunch and a hint of tanginess that balances the rich flavors of BBQ. Whether creamy or vinegar-based, coleslaw is a must-have side for BBQ.

Baked Beans

Baked beans are a classic BBQ side that brings a hint of sweetness and a smoky flavor. Holladay BBQ spots often prepare baked beans with smoked bacon or pork, enhancing the dish’s overall flavor.

Potato Salad

Potato salad is another BBQ favorite, offering a creamy and slightly tangy contrast to smoked meats. Holladay’s BBQ restaurants often add unique twists, such as using roasted potatoes for added flavor.

The BBQ Community in Holladay, Utah

The BBQ community in Holladay is tight-knit, with BBQ lovers, chefs, and pitmasters coming together to celebrate the art of BBQ. Events like BBQ festivals and competitions highlight the talent and passion in the area, fostering a sense of camaraderie among BBQ enthusiasts.

How to Enjoy BBQ Like a Local in Holladay

If you want to dive into Holladay's BBQ scene like a local, here are some tips:

Don’t Rush Your Meal

BBQ is best enjoyed slowly, allowing you to savor each bite. Take your time to appreciate the flavors and textures of each dish.

Experiment with Sauces

BBQ sauces can make a big difference in the taste of your meal. Don’t be afraid to try different sauces and find your favorite blend.

Mix and Match Sides

Sides can enhance the BBQ experience, so don’t limit yourself to just one. Mix and match different sides to create a meal that’s uniquely yours.

Conclusion

Holladay, Utah, is a BBQ paradise with a range of restaurants offering authentic, mouthwatering barbeque. At the heart of it all is Cole’s BBQ, which delivers a true BBQ experience with its smoky brisket, juicy ribs, and delectable sides. From local favorites like pulled pork sandwiches to traditional sides like baked beans, Holladay's BBQ scene is thriving. Whether you're a long-time BBQ fan or a newcomer to the world of smoked meats, you’ll find something to love at Cole's BBQ and other BBQ spots in Holladay.

FAQs

What makes Cole's BBQ different from other BBQ restaurants in Holladay?

Cole's BBQ is known for its commitment to quality, authenticity, and a welcoming atmosphere. The pitmasters focus on low-and-slow cooking, using premium ingredients for dishes packed with flavor.

Is Cole’s BBQ family-friendly?

Yes, Cole’s BBQ is family-friendly and offers a cozy environment perfect for all ages. The atmosphere is relaxed, making it a great place to enjoy a meal with family and friends.

What should I try first at Cole's BBQ?

The smoked brisket and pulled pork sandwiches are popular choices for first-timers. Pair them with classic sides like mac and cheese or coleslaw for a complete BBQ meal.

Are there vegetarian options at BBQ restaurants in Holladay?

While BBQ is primarily meat-focused, many BBQ restaurants, including those in Holladay, offer vegetarian sides like mac and cheese, baked beans, and potato salad that can be enjoyed by vegetarians.

Can I order BBQ for catering in Holladay?

Yes, many BBQ restaurants, including Cole’s BBQ, offer catering services for events. It’s best to call ahead and discuss options for catering to ensure they can meet your needs.

[grillheistuk]

Savour London’s Top Grill Heist Chicken near me

London is a city brimming with culinary diversity, offering a wide array of options for food lovers to indulge in. Among these gastronomic delights, grilled chicken has become a popular favourite for locals and visitors alike. If you're searching for the ultimate grilled chicken experience in London, you're in for a treat. Let’s explore why grill heist chicken is taking the city by storm and where you can savour some of the best in town.

The Grill Heist Chicken Craze

Grill heist chicken is a modern twist on traditional grilled chicken, adding bold flavours and creative marinades to the mix. The term "heist" refers to the daring and adventurous flavours that make each bite feel like a treasure. This style of chicken is known for being succulent, tender, and bursting with a perfect blend of spices. Whether you prefer it spicy or mild, there is always a variation that caters to your taste buds.

In recent years, grill heist chicken has gained a strong following across London due to its ability to offer a quick, affordable, and satisfying meal. Its versatility makes it an ideal choice for lunch, dinner, or even a late-night snack. With various options for sides and sauces, you can customise your meal to suit your cravings.

What Makes Grill Heist Chicken Special?

The secret to great Grill Heist Burger Store London lies in its preparation. It starts with high-quality cuts of chicken, marinated in a blend of herbs, spices, and sometimes a hint of citrus for a zesty kick. The chicken is then grilled to perfection, ensuring the meat stays juicy while developing a crispy, golden skin on the outside.

The flavours are what truly set grill heist chicken apart from other grilled dishes. Londoners have fallen in love with the variety of marinades, which range from smoky barbecue and fiery peri-peri to garlic-infused and herb-based blends. This combination of flavour and texture results in a meal that is both satisfying and packed with character.

In addition to its delicious taste, grill heist chicken is often seen as a healthier alternative to fried options. Grilling allows the natural flavours of the chicken to shine through while reducing the fat content, making it a more balanced meal option.

Where to Find Grill Heist Chicken in London

If you’re wondering where to find the best grill heist chicken in London, you won’t have to look far. The city is home to numerous spots offering this delicious meal. From high-street food joints to hidden gems, you can find a variety of places specialising in grilled chicken near you.

One of the best ways to discover great grill heist chicken is by searching for local restaurants and eateries that offer it as their signature dish. Look for places that emphasise fresh ingredients and a focus on quality grilling techniques. Whether you're in the heart of the city or exploring the outskirts, there’s bound to be a spot nearby that serves up mouth-watering grilled chicken.

Ideal Pairings and Sides

No grilled chicken experience is complete without the perfect sides. In London, many places offering grill heist chicken have a range of sides to complement your meal. Some of the most popular options include:

Sweet Potato Fries: A delicious alternative to regular fries, sweet potato fries add a touch of sweetness that balances out the savoury flavours of the grilled chicken.

Rice and Grains: Many prefer a simple side of rice or quinoa to soak up the juices from the chicken. It’s a healthy and filling addition to the meal.

Grilled Vegetables: For those looking for a lighter option, grilled vegetables like peppers, courgettes, and mushrooms make the perfect accompaniment.

Coleslaw: The refreshing crunch of coleslaw can provide a nice contrast to the warm, smoky chicken.

Dips and Sauces: Don’t forget the sauces! Many places offer a range of dips, from spicy peri-peri to creamy garlic or tangy BBQ, allowing you to enhance your flavour experience.

Why You Should Try Grill Heist Chicken Today

If you haven't yet tasted Grill heist chicken store London near me, now is the perfect time to indulge. Whether you're a chicken lover or simply looking to try something new, this grilled delicacy offers the perfect balance of flavour, texture, and satisfaction. It’s a meal that works for any occasion, whether you’re grabbing a quick bite with friends or enjoying a relaxed dinner.

The best part is, you don’t need to travel far to find it. With so many local spots offering grill heist chicken across London, you can easily search for a place "near me" and enjoy one of the city’s tastiest treats. Plus, with the wide range of marinades and sides available, there’s always something to suit your personal preferences.

So, if you're in the mood for something flavourful and filling, why not give grill heist chicken a try? You won’t be disappointed!

[bobbyhotchicken]

Popular Chicken Dishes to Try in a Restaurant

Here are some popular and delicious chicken dishes you might find at a restaurant in Tampa, offering a range of flavors from around the world:

Chicken Parmesan (Chicken Parmigiana) Breaded chicken breast, pan-fried or baked, topped with marinara sauce and melted mozzarella or Parmesan cheese. Often served with pasta.

Butter Chicken (India) A rich, creamy dish where chicken is cooked in a tomato-based curry with butter, cream, and a blend of spices. Served with naan bread or rice.

Fried Chicken (Southern U.S.) Crispy, golden fried chicken, typically seasoned with a blend of spices. It's known for its crunchy exterior and juicy interior, often served with sides like mashed potatoes or coleslaw.

Chicken Tikka Masala (India/UK) Marinated chicken pieces grilled or baked, then simmered in a creamy, tomato-based sauce with Indian spices. Typically served with rice or naan.

Chicken Alfredo (Italy) Grilled or pan-fried chicken served over pasta with a creamy Alfredo sauce made from butter, heavy cream, and Parmesan cheese.

Coq au Vin (France) A classic French dish featuring chicken braised in red wine with mushrooms, onions, bacon, and garlic. It’s rich and hearty.

Chicken Shawarma (Middle Eastern) Marinated chicken cooked on a spit, sliced thinly, and served in pita bread or flatbread with veggies, garlic sauce, and pickles.

General Tso's Chicken (Chinese-American) A popular takeout dish made with fried chicken pieces tossed in a sweet and spicy sauce, often served with steamed rice.

Peri-Peri Chicken (Portugal/Africa) Grilled or roasted chicken marinated in a spicy peri-peri sauce made with chili, garlic, and lemon. It's flavorful and typically served with rice or fries.

Chicken Marsala (Italy) Chicken breasts sautéed with mushrooms and Marsala wine, creating a savory and slightly sweet sauce. Often served with pasta or mashed potatoes.

Chicken Katsu (Japan) A Japanese-style fried chicken cutlet, typically breaded with panko, served with rice and a tangy tonkatsu sauce.

Chicken Cordon Bleu (France) Chicken breasts stuffed with ham and Swiss cheese, then breaded and baked or fried. Often served with creamy sauce and vegetables.

Chicken Adobo (Philippines) Chicken braised in soy sauce, vinegar, garlic, and spices. This Filipino dish is savory, slightly tangy, and often served with steamed rice.

Jerk Chicken (Caribbean) Spicy, smoky chicken marinated in a jerk spice mixture with Scotch bonnet peppers, allspice, and thyme. Typically grilled and served with rice and peas.

Lemon Chicken (Chinese-American) A light and tangy dish made with fried chicken pieces in a lemony sauce, offering a sweet and sour flavor profile.

Each of these chicken dishes offers a unique taste experience, so you can explore different flavors and cooking styles from various culinary traditions!

[hyakqatar]

Best Fried Chicken in Qatar

Indulge in the mouthwatering experience of the best-fried chicken in Qatar, where crispy, golden-brown skin meets tender, juicy meat. From local eateries to gourmet restaurants, the vibrant culinary scene in Qatar offers a delightful variety of fried chicken options that cater to every palate. Savour the perfect blend of spices and seasonings, each bite delivering a burst of flavour that keeps you coming back for more. Whether you prefer classic Southern-style fried chicken, spicy variants with a Middle Eastern twist, or unique recipes that reflect Qatar's rich culture, there's something for everyone. Enjoy this delectable dish paired with sides like coleslaw, fries, or traditional Arabic accompaniments for a truly satisfying meal. With its irresistible crunch and savoury taste, the best fried chicken in Qatar is not just a dish; it's a culinary experience that promises to tantalize your taste buds and leave you craving more!

Visit: https://hyakqatar.com/places-to-have-best-fried-chicken-in-qatar/

[discovernashville]

Music City's Best BBQ Joints: Where to Get Your Fix

Nashville, famously known as Music City, is not just a haven for live music and historic landmarks but also a culinary destination with an impressive BBQ scene. For corporate groups seeking to experience the city’s unique flavors, a BBQ tour offers a delightful and interactive way to bond while savoring some of the best smoked meats and tangy sauces the South has to offer.

Here's a guide to the top BBQ joints in Nashville that should be on your corporate group’s itinerary.

1. Hattie B’s Hot Chicken

Location: 112 19th Ave S, Nashville, TN 37203 Why Visit: Famous for its Nashville hot chicken, Hattie B's offers a spicy twist on BBQ. The chicken is fried to perfection and coated in a fiery seasoning that’s sure to impress even the most ardent BBQ enthusiasts.

What to Try: The "Hot" or "Damn Hot" chicken, paired with classic Southern sides like mac 'n' cheese and collard greens.

2. Martin's Bar-B-Que Joint

Location: 410 16th Ave S, Nashville, TN 37212 Why Visit: Martin’s is a staple in the Nashville BBQ scene, known for its whole-hog barbecue. The laid-back atmosphere makes it a great spot for groups looking to relax and enjoy a hearty meal.

What to Try: The "Whole Hog BBQ" platter and the famous "Pork Shoulder Sandwich," complemented by their delectable homemade sauces.

3. Peg Leg Porker

Location: 903 Gleaves St, Nashville, TN 37203 Why Visit: The restaurant’s rustic charm and strong local reputation make it a great spot for a group outing. The owner, Carey Bringle, is a seasoned pitmaster whose expertise ensures a memorable BBQ experience.

What to Try: The "Dry Rub Ribs" and the "Pulled Pork Sandwich" are favorites, paired with southern-style sides like baked beans and potato salad.

4. Edley’s Bar-B-Que

Location: 2706 12th Ave S, Nashville, TN 37204 Why Visit: Edley’s offers a contemporary take on traditional BBQ with a focus on local ingredients and inventive recipes. The vibrant atmosphere and stylish decor provide a modern twist that’s perfect for corporate groups looking for a more upscale BBQ experience.

What to Try: The "Brisket" and "Burnt Ends" are must-tries, along with their unique "Southern BBQ Sundae," which layers pulled pork with classic BBQ sides.

5. Jack’s Bar-B-Que

Location: 416 Broadway, Nashville, TN 37203 Why Visit: Jack’s Bar-B-Que is a convenient stop for corporate groups exploring Nashville’s vibrant Broadway scene. Known for its no-frills approach and authentic flavor, Jack’s provides a genuine taste of Southern BBQ.

What to Try: The "Sliced Brisket" and "Baby Back Ribs," accompanied by classic sides like cornbread and coleslaw.

Tips for Planning a Corporate Group BBQ Tour

Make Reservations: Many popular BBQ joints can get crowded, especially during peak dining times. 

Consider Dietary Preferences: Ensure that the chosen venues offer options for various dietary needs, such as vegetarian or gluten-free choices.

Plan for Transportation: Coordinate transportation to and from the BBQ joints to make the experience hassle-free for your group.

Incorporate a Fun Itinerary: Combine your BBQ stops with other local attractions or activities to create a comprehensive and enjoyable corporate outing.

Nashville’s BBQ scene offers a rich tapestry of flavors and experiences that are perfect for corporate group tours. From spicy hot chicken to succulent ribs, these top spots provide a delicious taste of Music City that will leave your group satisfied and impressed.

Discover More :

[candycryptids]

*evil boops you*

For any and all blorbs you can think of! Do they like BBQ? If so, what kind of sauce? What kind of meat? With or without slaw? Beans? Gimme the nitty gritty!! *grabby hands*

WAUGH IVE BEEN EVIL BOOPED…

😈😈😈 <- that’s me revving up the evil blorbo headcanons

Chuu likes buffet style barbecue so she can get a lil of everything but she favors brisket and anything off of Talia’s plate. Doesn’t super care for most slaw or any beans (would rather just have a dressed salad, Mayo isn’t her fave) isn’t super interested in eating meat off the bone, so Talia sometimes cuts her meat off the bone for her. (Exception for Ribs, which is like a built in handle, AND usually is cooked so it falls off the bone easily.) Gets 3 ice cream cones (each a different flavor) one after the other for desert lmfao

Tuesday (assuming he can eat XD) likes ribs 😤 hickory barbecue sauce. Smoked meats… sloppy sandwiches with pickles ….! Takes a heaping helping of slaw and politely eats pinto beans, crushes barbecue baked beans (they’re different…) gets the swirl option from the ice cream machine and makes an aesthetically stunning cone- eats only about half of it before it starts critically melting

Ishi is kinda take or leave it on barbecue- though they’re hard pressed to turn down fresh grilled meats, or ah. The name of it has suddenly escaped me. Japanese style restaurant with its own grill top where YOU grill your own meats. NOT hibachi….. damn…. Anyways. They’re not crazy on beans at all but coleslaw is decidedly ‘ok’, it’s just not their first pick!

Mochiie prefers dry rub/seasoned meats over sauces 🤔 Beef is great but goat and lamb are the best. Always gets slaw (cooling/neutralizing flavor!) is kinda neutral-positive on beans. He’ll have any kind it’s just not a selling point. Thinks about getting ice cream and then kinda nails. Has apple pie for desert instead, no ice cream

Tangy is getting everything. She’s not picky. Favorite is hot links with barbecue sauce and a big roll she can rip in half and stuff with cinnamon butter. Constantly bumps into Chuu at the ‘complimentary Ice Cream Dispenser’. They swap tricks to filling and piling high cones and chocolate sauces. Chuu once stopped talking to her for the time she saw Tangy stuff a pickle spear into her ice cream though (it was a dare and she didn’t do it again but she claims it quote ‘wasn’t actually that bad!’)

Colette crushes a rack of ribs. Or a tomahawk. Likes light sauce to savor the meat. Dominates her food (bones picked clean. And everyone else’s.) gets a polite amount of coleslaw and outright skips beans unless they’re black eyed peas n bacon. Also gets the peach cobbler if it’s available.

Levraut WANTS the big fancy steak but can never afford it and ends up with just a half rack of ribs instead. Gets beans and coleslaw cos it comes with it and kinda nibbles on both, dared Tangy to try a pickle in her ice cream just because they were both already kinda fuckin around. Gets a cup of barbecue sauce to dip stuff in rather than having his food smothered in it. Also dips his bread in it.

For fun; some side cast tidbits under the cut

Gemmini likes barbecue sandwiches- sloppy joes or brisket, but she’ll also sneak meat off someone else’s plate if they got sausage. She won’t admit out loud she likes em but. She does. Drowns things in barbecue sauce. Refuses coleslaw and beans outright. ONLY gets ice cream if they have strawberry (they never do). Will competitively eat if Skunk is there- he CANNOT be allowed to eat more than her. (This leads to some hilarious shenanigans)

Velivet would love barbecue but he’s got a lot of little ones to wrangle and make sure eat so he tends to get something that tastes good even if it gets a little soggy or room temp. Eats coleslaw to set an example for the kids to eat their greens…. Please.

Milos (Vel’s bio-son, 17’ish) enjoys brisket the best, with bbq sauce, doesn’t enjoy coleslaw but has been convinced to eat at least two bites. Likes baked beans. Gets a moderate ice cream cone of plain vanilla.

Elise (Vel’s adoptive kid, 8’ish) has to be coerced to eat something OTHER than the Coleslaw and Beans, actually. Frequently gets Milos’ leftover slaw. Will pick at plain sausage.

G’mifi (like 3, Vels adoptive kid) and gets no beans, a little bit of slaw, and a little bit of plain undressed brisket or sausage. She absolutely destroys her meats and somehow STILL ends up grubby with barbecue sauce.

Finnigin (Vel’s adoptive son, like 15) wants a barbecue sandwich, any kind, no pickles, is proud of the fact that he eats all his coleslaw even if he magically vanishes his beans onto someone else’s plate. Shares some of his ice cream cone with Mifi when Vel isn’t looking.

Chilala (9 3/4’s, adopted by Vel) is too busy trying to be ‘in charge’ of things to eat Barbecue. Vel would love it if she’d just. Sit. And eat her roll and shredded pork. Maybe even her mackedcheeze and coleslaw.

Ty for the distraction/break I gotta get back to cleaning now djdnddnsjsns

[william-t-sickofyourshit]

William’s stomach was grumbling, he was soooo hungry already. They had quite an active day, and since breakfast he only really had a slice of that lemon tart. Effects of his hangover were lingering a little bit still too, so he craved a proper, fatty meal. The menu was extensive, and it was really difficult to pick something, everything sounded sooo delicious. “God, you’re right… pulled pork sounds like a real treat…” William hummed, scanning the menu. “As for the sides, let’s maybe get a plate of fries, and a large coleslaw to share? That way we can both try some of each.” He suggested.

After a longer moment of studying the menu, William eventually made his choice. “Alright… pulled pork burger, with bacon, cheddar, BBQ sauce, blue cheese, and carmelized onions. That sounds great. I’m going to get that.” He decided. This restaurant had no waiters, everyone was ordering at the counter, old-school style, and ten waiting for their order number to be called out. So William waited for Sebastian to decide what burger to get as well, and then he went inside to place their orders. After all, Sebastian paid for their cakes and coffees earlier, so now William offered to buy dinner.

He was back at the table a few minutes later, with an order receipt and two small bottles of coke for them to drink. “Alright, we have order number 7, so be on the lookout for that.” William grinned, sitting back at the table. He took a sip of his coke, and reached across the table to casually take Sebastian’s hand.

For I have sinned...

The principal cleared his throat, eyes scanning the notes that he had wrote down before this meeting. It already lasted an hour, and the teachers gathered in the faculty room were becoming restless and bored. But indeed there were some things to discuss, with the concert that the senior class was supposed to perform at the end of the semester, and with recent staff changes. 

William glanced down at his watch, sighing softly. His class was starting in 15 minutes, so at least, whether the meeting will be done soon or not, he will get to excuse himself. He looked out of the window, his mind wandering. Principal’s voice turned into white noise in the background. It was a pleasant day, late summer. But William was looking forward to a slightly cooler weather. Wearing all black could really be bothersome at times. 

“And lastly, I am pleased to announce that we have finally found replacement for the violin teacher. Dear Mr Tanaka, may he rest in peace, was with us for so many years that I’ve been concerned we won’t be able to find someone as good as to fill this position.” the principal spoke. “But Mr… Michaelis, was highly recommended to me, and he indeed has impressive references. He will be starting this week, so please welcome him warmly once he will arrive. Ah yes… about that. He will arrive today at noon, I need someone to pick him up from the train station and bring over for the tour around the school. Any volunteers?” 

William was barely listening, and definitely not paying much attention. He glanced at his watch again, and saw that it was time to leave, as his class was about to start. He raised his hand to excuse himself, and little did he know, he just volunteered.

“Father William! Excellent!” the principal exclaimed. “Just don’t be late, the train arrives at noon.”

“Train…?” William questioned, raising his brow. He had a feeling he was missing something…

***

Right after the meeting, William had to run for the class, so he had little time to clarify what exactly he had volunteered for. He was a piano teacher in this Music Academy, but also he served as a priest in local church. Well respected, and rather liked. So when he later found out it was about the new violin teacher, he didn’t refuse. Who, other than himself, would be a better choice to introduce a newcome to their community?

So even though he raised his hand by accident, he accepted this fate.

After classes, at noon, William took a taxi and drove to the train station, to pick up their new teacher. Wearing black trousers, and a black shirt with a thin tie, was absolutely dreadful in this weather, so William quickly found shelter under the roof of the station platform, that provided some shade.

The train had just arrived. William had no idea how Mr Michaelis looked like, but he figured he will just look for someone carrying a violin case with them. 

He was in for a bit surprise.

@crazyvik97

[40sandfabulousaf]

大家好! I returned to Song Yue, the restaurant Pa introduced me to, with LL, the expat friend from China, in tow. Both Song Yue and Din Tai Fung serve dishes from Taiwan island, but they couldn't be more different. The latter is famous for la mian xiao long bao (handpulled noodles and soup dumplings); the former specialises in jia chang bian cai (homestyle cooking). We had pork ribs and radish, poached cabbage with fish maw and egg floss, as well as ginger duck, their specialty dishes. LL especially loved the pork ribs and radish, as did I, although everything was excellent. I also collected the Legend Age moisturiser and eye cream which I'd ordered. LL included a foundation FOC for me to try, as well as a facial mask sheet. Yay!

A new stall serving Western-style meals opened near our office and they offered a promotional price for teriyaki grilled chicken to mark their opening: $6.90 (regular price $9). SC, ML, MI and I decided to try it. I asked for teriyaki sauce on the side but ended up not touching any: the dish was tasty on its own. The chicken looks large but it's pretty flat and quite crispy whilst remaining tender and juicy. The meal came with 2 sides: 4 onion rings and buttery mashed potato. This was undeniably good, but $6.90 good, not $9 good. I won't be ordering it once the promotion ends. The quantity of chicken doesn't justify the price tag.

Another week, another bowl of zha jiang mian (pork noodles in bean sauce). The stall I was at seemed to be owned by Malaysians rather than China nationals. I decided to give them a try and requested for additional vegetables to go with my noodles. Instead of shredded carrot and cucumber which are usually served with this dish, there was... a mound of lettuce. I was disappointed but tucked in anyway. Honestly, it wasn't bad. The noodles were quite smooth and slurpable and the tasty sauce coated each strand without being too salty. My main gripe is, the soybeans were too hard and chewy instead of soft and palatable. It isn't something I'll specially return for, but it was decent. I'll try their tomato egg noodles next time if I happen to be within the vicinity and have a craving for some.

I'm not a fan of coleslaw because many places add too much mayo and the mixture ends up gloopy, but I needed my veggie fix during WFH lunch this week. Coleslaw was the only veggie menu item at the stall serving local western style meals near my home, so I ordered it along with chicken spaghetti. The portion was pretty reasonable for $3 and it was actually good! The thinned out mayo didn't overwhelm the crunchy sweetness of fresh carrots and cabbage. I polished off the little dish before tucking into the chicken and spaghetti. This still isn't my favourite way to eat vegetables, so it will remain a last resort. On the bright side, I know where to get some coleslaw that isn't gloopy now!

It's been another eventful week as more nations signal their displeasure against the war in Gaza, from Chile joining developing countries rallying behind the genocide case against Israel at the ICJ, France banning Israeli companies at a weapons exhibition, Maldives banning Israeli tourists to Ghent University severing ties with all Israeli academic and research institutions. I hope this brings some comfort to Palestinians in Gaza, where children are once again suffering from malnutrition following Israel's invasion of Rafah. The above video shows very disturbing images of sickly, emaciated children. One can only hope their nightmare ends soon and this war finally comes to an end. Stay strong Gaza! 下次见!

[leniisreallycool]

Stolen recipes from the fast food dude on youtube

Chick-fil-A

Marinade: 3 eggs, 2 & 1/4 cup milk 1 cup pickle juice

Breading: 3 & 1/2 cups flour, 6 tsp salt, 3 tsp pepper, 6 Tbsp powdered sugar

Fry in Peanut Oil if Possible

Aunt Annie's Pretzels

2 cups warm water 3 1/4 teaspoon yeast 1/3 cup brown sugar 1/4 cup neutral tasting oil 5 1/2 cups flour 1 teaspoon sea salt

LYE BATH (dip in water before cooking) 1 teaspoon baking soda 1 cup of warm water

CINNAMON SUGAR  regular sugar  brown cinnamon  butter

Oven 450 bake 15 mintues

Baked apples

Peel, cut in half, and core apples

Pour caramel over them

Sprinkle cinnamon on top

Bake 350 for 7 minutes in the air fryer

Top with honey

Add whipped cream or ice cream

EAT

Taco Bell Baja Blast

Blue powerade

mountain dew

Sprite

candy grapes (not from a corporation)

wash some cotton candy grape

squeeze some lemon and lime juice on them

coat in regular sugar

freeze

pizza

take a big tortilla and put four cheese sticks on the corners

roll the tortilla over the cheese sticks

put pizza sauce on the open space in the middle

put shredded cheese and pepperonis in the middle

bake 350 in the air fryer for 4 minutes

Chick-fil-A sauce

1/2 cup of coleslaw dressing

1/4 cup barbeque sauce

1 and 1/2 TBSP mustard

Optional lemon juice and honey

Olive Garden Alfredo Sauce

3 ounces of white butter

1 TBSP garlic

Sauté these in a saucepan on medium heat and stir

2 TBSP flour

1 1/2 cups of milk

1 1/2 cups of heavy cream

1/2 cup grated Parmesan 

1/2 cup grated Romano cheese

Salt and pepper to taste

USE A SMALL POT WITH A THICK BOTTOM.

1. Saute the garlic on low. 2. Mix the flour into the hot butter and then stir that for at least 2-4 minutes in very low heat to cook the flour and get rid of any flour taste. 3. Add the milk in a little at a time while you stir, preferably with a whisk, making sure to get out all the lumps before it looks like white gravy. TIP: Heat your milk in the microwave for 1 minute to speed up this process. 4. After the milk is hot but not boiling (very important not to let it boil or it will be grainy) add the cheese in a little at a time while continuing to whisk. 

Sprite biscuits

2 cups Bisquick (3-4 if it's sticky)

1/2 cup sour cream

1/2 cup Sprite

450 degrees for 15 minutes

Restaurant style ranch

1 packet Hidden Valley buttermilk ranch mix

1 cup buttermilk

some sour cream

1 cup McCormick mayonnaise with lime

Fresh chopped dill

Mix and eat

Cosmic Brownies (Little Debbie)

1/2 cup flour

1/4 cup cocoa powder

1/4 TSP salt

3/4 cup brown sugar

5 TBSP unsalted butter

1 egg

1 egg yolk

1 TBSP honey

1 TSP vanilla

Frosting:

1/2 cup chocolate chips

1/2 cup heavy cream

Sprinkles

Raising Cane's sauce

1/2 cup mayonnaise

1/4 cup ketchup

1/2 TSP Worcestershire sauce

1/2 TSP garlic powder

1/2 TSP lemon pepper

1/2 TSP salt

mix and eat

KFC's 11 herbs and spices

2/3 TSP salt

1/2 TSP thyme

1/2 TSP basil

1/3 TSP oregano

1 TSP celery salt

1 TSP black pepper

1 TSP dried mustard

4 TSP paprika

2 TSP garlic salt

1 TSP ground ginger

3 TSP white pepper

Big Mac Sauce (McDonald's)

1 cup mayonnaise

1/4 cup of sweet pickled relish

2 tbsp. Dusseldorf mustard (regular mustard will work)

1 tsp. white wine vinegar

1 tsp. onion powder

1 tsp. granulated garlic

1 & 1/4 tsp. paprika

1/8 tsp. white pepper

Wendy's frosties

1/2 gallon chocolate milk

14 oz sweetened condensed milk

8 oz Cool Whip

Mix and freeze for four hours.

For vanilla, use regular milk instead of chocolate milk and add vanilla ig

Wendy's spicy chicken sandwich

Preheat 8 cups vegetable oil in a fryer

In a bowl, mix 1/3 cup French red hot sauce and 2/3 cup water

In a separate bowl, mix 1 cup flour, 2 1/2 TSP salt, 4 TSP ground cayenne, 1 TSP ground pepper, 1 TSP onion powder, 1/2 TSP paprika, 1/8 TSP garlic powder

Dip the chicken breasts in the flour, then the sauce, then the flour, and fry

Makes 4 chicken breasts

[rabbitcruiser]

National Reuben Sandwich Day

In 2013, March 14th was declared National Reuben Sandwich Day by the city of Omaha, the birthplace of the Reuben Sandwich. Today we have the history of the Reuben sandwich and Reuben-inspired recipes, including a Reuben biscuits recipe, below.    

HISTORY OF THE REUBEN SANDWICH

As the story goes, Reuben Kulakofsky (1873-1960), a Jewish Lithuanian-born wholesale grocer, invented the sandwich in the late 1920s for his weekly poker game. He may have had input from members of the group, which held forth in the Blackstone Hotel from about 1920 through 1935.

The Reuben he created is a grilled or toasted sandwich on rye or pumpernickel, with generous amounts of corned beef, sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing (the difference is the pickle relish in the latter).

Among the poker players was the hotel’s owner, Charles Schimmel, who added it to the Blackstone’s lunch menu, where it was quite popular. But the Reuben Sandwich became known nationally when a hotel employee won a national contest with the recipe. The National Sandwich Idea Contest was a promotion held during National Sandwich Month, to inspire professional cooks to create excitement in the sandwich category. It was sponsored by the Chicago-based Wheat Flour Institute. The first winners were announced in 1956, and top honors went to Fern Snider, a cook at the Blackstone. The sandwich recipe was provided (restaurant-sized, for 48 sandwiches!) to restaurants nationwide.

Another story credits Arnold Reuben (1883-1970), the German-Jewish owner of Reuben’s Delicatessen in New York City (open 1908 to 2001, changing locations numerous times). In a 1938 interview with Arnold Manoff, a writer with the Federal Writers’ Project of the WPA, Arnold Reuben details his creation of the “Reuben Special,” but it was made with roast beef, not corned beef, in 1926. He also claims, in that interview, to have created the concept of sandwiches named for celebrities. That claim is not contested.

The evidence says Omaha wins. But it took until March 2013, in Omaha, for the mayor to proclaim March 14th as Reuben Sandwich Day.

REUBEN SANDWICH VARIATIONS

The Reuben has been adapted many times over, including a substitute of pastrami, turkey or tongue for the corned beef, and coleslaw for the sauerkraut. Rye or marble rye can stand in for the pumpernickel. Some variations aren’t grilled (so the cheese isn’t melted, alas).

Some variations:

Georgia Reuben: a Michigan variant of a turkey Reuben that substitutes barbecue sauce or French dressing for the Russian/Thousand Island dressing.

Grouper Reuben: a Florida specialty that substitutes local grouper for the corned beef.

Lobster Reuben: this Florida Keys variation substitutes lobster for the corned beef.

Montreal Reuben: substitutes Montreal-style smoked meat for corned beef.

Walleye Reuben: a Minnesota version that features the state fish, the walleye, instead of corned beef.

West Coast Reuben: substitutes Dijon mustard for the Thousand Island dressing.

Source

[shutinmovie]

Restaurant-Style Coleslaw II Recipe Traditional coleslaw with carrots and cabbage. 1/2 cup mayonnaise, 1.5 tablespoons distilled white vinegar, 1/3 cup white sugar, 8 cups finely chopped cabbage, 1/2 teaspoon salt, 1/4 cup milk, 1/4 cup buttermilk, 2.5 tablespoons lemon juice, 1/8 teaspoon pepper, 1/4 cup grated carrots

[chancelleriemenus]

Buffalo Grill Menu Prix France & Carte 2023

🥩🤠 Embarquez pour une aventure culinaire au style américain chez Buffalo Grill en France ! 🤠🥩 Que vous soyez un fan de viande grillée, un amoureux des burgers copieux, ou un adepte des saveurs texanes, notre menu propose une variété de plats pour satisfaire vos envies. Venez vivre l'expérience authentique de Buffalo Grill ! 🔥 Découvrez nos offres spéciales, de nos succulentes côtes de bœuf aux hamburgers personnalisables. Ne manquez pas nos plats tex-mex, comme les enchiladas et les fajitas, pour un voyage gustatif dans le sud des États-Unis. 🍟 Accompagnez vos plats préférés avec nos frites croustillantes, notre maïs grillé, ou notre coleslaw pour une expérience typiquement américaine. 🥤 N'oublions pas nos boissons rafraîchissantes et nos desserts gourmands pour satisfaire vos papilles. Explorez notre carte Buffalo Grill et consultez nos prix en ligne ou visitez l'un de nos restaurants en France pour une expérience chaleureuse à l'américaine ! 🤤 #BuffaloGrillFrance #MenuPrix #Grillades #SaveursTexanes #SoyezGourmands #VoyageGustatif Read the full article