Re: Lunchtime Choices
 

Talking of Cheez Whizz, much as I respect Novocastrian's endorsement of Fromidable, it's Sobey's own Chedda Spredda that does it for me for quality branding.

Re: Lunchtime Choices
 

And the tub of jalapeño cheese is finished.

Pheeling sorry for my lack of filadephia.

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Have you heated it so it became runny?

Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.

Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.

It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.:nod:

Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.

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I actually got some of that Bothwell horseradish cheese, and found it gave my sinuses a proper workout. I thought it was quite good, even though not part of the $2-off offer that inspired me to try. I recall you said it wa rather flavourless?

OTOH the PC creamed horseradish is delish, and so much better than the grated stuff I normally get from frescho.

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The cheese itself I found extremely mild. Think the most tasteless cheese you can get and spread horseradish sauce on it.

That's how I discovered how nice marmite was with cheese on toast. I once had a really weak cheese and spread a bit of marmite on the toast before adding the cheese. Big difference.

Yep, PC creamed horseradish is heavenly.

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Yes thats it- pure horseradish on plasticy cheese

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It's a good day for hot noodle soup so I boiled up the little cartons of wing tips cluttering up the freezing compartment for stock and made spicy pho' with red cabbage, onions, pork and shrimp.

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Your creativity knows no bounds.

The last time I did my own wings, I snipped off the tips and found the rest did much better without them - not sure why - but I threw the tips away. Now I feel guilty. :lol:

But I have a slow cooker on the go right now for your turkey leg soup idea. :thumbup:

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St Hubert Tourtiere, a Quebec classic.

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It looks more substantial than Schneiders.

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They have that where I get my sausage rolls but I haven't been brave enough to try it.

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They were $5 at No Frills, I had to.:lol:

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Grilled cheese and onion sandwiches. I read a review of great Vancouver Chinese seafood restaurants while I ate.

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Wings and beer. Buffalo wing sauce is a highly condensed vegetable.
Mostly the net recipe, 3 or more tbsp olive oil, s&p, tsp cayenne, tsp chili pwdr, 3 cloves pressed garlic, (all these measurements depend on how many wings, obviously, and how much you like garlic). Mix it all up good and stir up the wings until well coated. I rub a touch of canola oil all over a baking sheet, game on, 22 min @ 375, flip them over, 22 min more. Keep an eye on them, that's what it takes in my oven. Toss with some diced up butter then when that's almost melted add just enough Buffalo wing sauce to coat. This is the one I like, and it's from the dollar store.

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Cucumber wedges served in ice with Bombay gin, tonic, and Angostura bitters. Canada's Food Guide is served once again.