Rating: BOOM BOOM POW 💥 Need an unorthodox place to impress a hot date, or a spot to reignite a flickering 🔥? Well boomboompowfoodadventure has got you covered. For $50 bucks, you will receive a 5 course meal that will have your 👅 on edge. This is the Albacore Tuna Dsuke starter. With the different taste and textures of the rice crisp, avocado puree and teriyaki gel, you’ll be wanting more! Sadly, to find out what the other 4 courses are, you’ll have to drop in for yourself! NOTE: All meals are prepared by the culinary students at SAIT! CAUTION: Make a reservation online a few weeks ahead before dropping in.
Rating: BOOM BOOM POW 💥 WARNING: With two boomboompow ratings in a row, it should be clarified that the boomboompow rating should not be taken for granted. Onwards! At this Bier Haus, the drinks are cold and the burgers are cooked to perfection. Drop in on a Monday and you’ll be pleasantly surprised that $18 bucks will get you a 🍔 and 🍟 along with a cold 🍺. If you like a good bang for your buck, this is the place to be!
Had a great night at Grape Escape thanks to @coopwinespiritsbeer. 🥂❤ We drank some fabulous wine, found endlessly entertaining labels (you are amazing @churchandstatewines) and enjoyed some delicious food (👀 @spolumbosdeli). Couldn't have asked for a better night! 😘
Have plans for Saturday? Get on Open Table and reserve for some of our House Charcuterie and sourdough 👌🏼 The best canadian cheese, house pate’s, smoked duck breast, pork rillettes. We leave 50% of our room for walk-ins.
See you tomorrow-Mention this post for a glass of prosecco on us
#support local #crossthestreet 🏃🏽🐷🏃🏽
TOMORROW we will be at the @SPUDyyc warehouse for a Meet Your Farmers (and makers!) open house. We’d love for you and your family to come meet us and many other local people behind your products. You'll have the chance to shop, learn and taste, as well as join a facilities tour at 11am or noon if you fancy. For more information click on the link in @SPUDyyc's bio 🌾. #bonebrothyyc#bonebroth#spudyyc#yycfood#localyyc
It's cocktail 🍹o'clock and I'm thinking about all the cool cocktails @donnamacyyc. My fave was the 'On the Brightside' (Absolut, Bols Apricot, Fino Sherry, orange, lemon, maple and rosemary) followed by the 'Doctor B' (Alberta Premium, bee pollen, honey, apple cider vinegar, cinnamon with an apple ice cube). 👌🏻 If you're looking for something really unique, you gotta try the 'Let's Ketchup Later' (Dry Vermouth, sake, crushed nori and saline). It seriously takes like a 🍅even though it doesn't contain any! #yyceats#yycdrinks#yycfood#yyccocktails#cocktails#cocktailhour#coolcocktails#cocktailoclock#donnamacyyc
Loved being @thepostforum today servin’ up fresh juices and healthy treats for this morning’s Breakfast Mingle. Big shout out to the @thepostforum team for creating this amazing #yyc event with so many inspiring speakers! •
Today my post is VEGETABLE FRITTERS, AKA pakora, a tasty East Indian snack. They are made with chickpea flour so are naturally gluten free. I serve them with the homemade chutney I get from friends.
1¼ cups chickpea flour (AKA garbanzo bean flour, gram flour or besan)
1 tsp mustard seeds
½ tsp cornstarch
½ tsp salt
½ tsp poppy seeds
¼ tsp turmeric
¼ tsp cumin
¼ tsp coriander
¼ tsp cayenne pepper
¼ tsp baking powder
¾ cup water
1 tsp vegetable oil
3 cups vegetables cut into bite size pieces (any combination of broccoli, cauliflower, red pepper, green onion, squash, eggplant, mushrooms)
SERVING – chutney
Oil for deep frying
Heat oil in deep fryer or wok to 350°F. Line a plate with paper towel and set aside.
In a medium bowl add chickpea flour, spices, cornstarch and baking powder. Stir with a whisk until evenly mixed.
Add water and oil whisking until smooth.
Fold in chopped vegetables.
When oil is at 350°F begin cooking. Using a large spoon slowly add big blobs of fritter mixture to the oil. Work in batches cooking only as many fritters as you can manage, starting with 3 or 4 at a time.
Cook fritters for 4-5 minutes then gently roll over using a slotted spoon. Cook another 4-5 minutes until golden brown. Remove fritters to paper towel lined plate.
Repeat until all fritters are cooked. Sprinkle with salt while still warm.
Serve with chutney.