Canucklehead Posted June 12, 2017 Share Posted June 12, 2017 (Blonde moment) there's this little diner on the party street by the University of Alberta thats southern themed 50s style. They make these sandwiches things called Po boys... They're so damn good! If it wasn't a 45+ minute drive and parking wasn't a gong show, I'd probably eat there once a week Sent from my E6853 using MyGolfSpy mobile app Link to comment Share on other sites More sharing options...
Rickp Posted June 13, 2017 Share Posted June 13, 2017 Just can't beat a good chicken parm for me! Harder to find here in NC. Katz Deli pastrami as mentioned is also incredible. Gotta admit that Turkey Rueben (sacrilege!) is slowly winning me over. BUT it absolutely must be carved from the bird turkey. Cold-cut version is weak. Katz best pastrami in the world!! Sent from my iPhone using MyGolfSpy Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
Kkaw1988 Posted June 13, 2017 Share Posted June 13, 2017 I love a good Philly Cheesesteak or a really good meatball. Sent from my iPhone using MyGolfSpy Link to comment Share on other sites More sharing options...
Kor.A.Door Posted June 13, 2017 Share Posted June 13, 2017 Anyone ever heard of Culver's Burgers ? They are opening a store close to us and we are looking forward to it. Sent from my iPhone using MyGolfSpy . Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well. Lefties are always in their Right Mind Link to comment Share on other sites More sharing options...
djahubes Posted June 13, 2017 Share Posted June 13, 2017 Chicken finger Parmesan with hot chicken fingers from Bob and John's Buffalo New York Sent from my iPhone using MyGolfSpy Link to comment Share on other sites More sharing options...
Shankster Posted June 13, 2017 Share Posted June 13, 2017 . Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well. Concrete Mixers are guaranteed to pack on some pounds. Dang that custard. - Alan Link to comment Share on other sites More sharing options...
ole gray Posted June 13, 2017 Author Share Posted June 13, 2017 My wife and I just had a delux sub from Publix for supper and with all the stuff I had packed on, it was yummy for the ole tummy! Ping G430 Max Driver 10.5 Degree Titleist TSR1 4, 5, & 6 Hybrids Titleist T350 Irons 7 - W48 Cleveland CBX ZipCore 52 56 & 60 Degree Wedges LAB Mezz Max Broomstick Putter / TPT Shaft (Platinum @ 45/78) Link to comment Share on other sites More sharing options...
tony@CIC Posted June 14, 2017 Share Posted June 14, 2017 Chicken finger Parmesan with hot chicken fingers from Bob and John's Buffalo New York Sent from my iPhone using MyGolfSpy Now that sounds really good. Sent from my iPad using MyGolfSpy Left Hand orientation SIM 2 D Max with Fujikura Air Speeder Shaft Cobra Radspeed 3W/RIptide Shaft 410 Hybrids 22*, 26* Cobra Speed Zone 6-GP/Recoil ESX 460 F3 Shafts SM7 54* Wedge Glide 3.0 60* Wedge O Works putter V3 NX9-HD - 4 Wheel EZGO TXT 48v cart - too many shoes to list and so many to buy And BAG Boy Golf Balls: Vice Pro Plus 2020 Official Tester Beginning Driver Speed - 78 2019 Official Tester 410 Driver 2018 Official Tester C300 Link to comment Share on other sites More sharing options...
ole gray Posted June 14, 2017 Author Share Posted June 14, 2017 Has anyone ever had a fried egg sandwich with bacon & cheese? I have one ever other morning as I rotate it with my oatmeal concoction. Sometimes I have my egg sandwich with honey ham or sausage instead of bacon. It's all good! Ping G430 Max Driver 10.5 Degree Titleist TSR1 4, 5, & 6 Hybrids Titleist T350 Irons 7 - W48 Cleveland CBX ZipCore 52 56 & 60 Degree Wedges LAB Mezz Max Broomstick Putter / TPT Shaft (Platinum @ 45/78) Link to comment Share on other sites More sharing options...
Canucklehead Posted June 14, 2017 Share Posted June 14, 2017 Has anyone ever had a fried egg sandwich with bacon & cheese? I have one ever other morning as I rotate it with my oatmeal concoction. Sometimes I have my egg sandwich with honey ham or sausage instead of bacon. It's all good!Favourite breakfast if I'm in a rush! Sent from my E6853 using MyGolfSpy mobile app Link to comment Share on other sites More sharing options...
Rickp Posted June 14, 2017 Share Posted June 14, 2017 . Home of the butter burger, it is originally from Wisconsin, pretty good fast food burgers, they have their own rootbeer that's really good, the dessert custard is really good as well. Thanks Looking forward to the store opening later this year. Sent from my iPhone using MyGolfSpy Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
josmi15 Posted June 15, 2017 Share Posted June 15, 2017 Culver's is great, you'll love it. The kids meals even come with a coupon for a free ice cream Sent from my iPhone using MyGolfSpy Titleist 917D2 10.5 Ben Hogan GS53 3 Wood PING G425 MAX 5 Wood Cleveland UHX Launcher 3 Iron PING G30 5-PW Cleveland RTX 3.0 50/10 V-MG Cleveland RTX 3.0 54/14 V-FG Cleveland RTX 3.0 58/12 V -FG EVNROLL ER-3 Link to comment Share on other sites More sharing options...
Rickp Posted June 17, 2017 Share Posted June 17, 2017 Culver's is great, you'll love it. The kids meals even come with a coupon for a free ice cream Sent from my iPhone using MyGolfSpy Sounds great, should be open by end of the year. Sent from my iPhone using MyGolfSpy Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
poprocksncoke Posted June 22, 2017 Share Posted June 22, 2017 Went to Firehouse Subs for the first time yesterday and ordered the Smokehouse Beef & Cheddar Brisket Sandwich, it was delicious!! SLDR 10.5 Oban HB R11s Rip Phenom Ft. Worth Black Irons 588 RTX Rotex 2.0 54 CG10 58 EV 5.3 Duo Link to comment Share on other sites More sharing options...
BDubya23 Posted June 22, 2017 Share Posted June 22, 2017 I'm not much of a sandwich eater, at least lunch wise. Maybe like a bologna sandwich haha. Breakfast is where it's at, sausage egg and cheese biscuits are the bomb Sent from my iPhone using MyGolfSpy Driver: Ping G 9.5* Fairway: TaylorMade AeroBurner Hybrid: Adams Blue Irons: TaylorMade Burner 2.0 Wedges: TaylorMade Tour Preferred EF Putter: Odyssey O-Works #1 Link to comment Share on other sites More sharing options...
Rusty1885 Posted June 22, 2017 Share Posted June 22, 2017 I love breakfast sandwiches. I usually explore a new one every couple of weeks. Here are a few of my inspirations Sent from my iPhone using MyGolfSpy Link to comment Share on other sites More sharing options...
Texian Posted June 29, 2017 Share Posted June 29, 2017 Reading this thread, it seems one of the most popular sandwiches is the Reuben, and you can make 'em yourself. There are several versions, but here's one I like. Heat small sandwich-sized skillet, medium heat, on top burner. Two slices of Jewish Rye. Swiss cheese on one slice of bread. Two small slices or one deli-sized slice to cover the whole sandwich. Layer of sauerkraut on the Swiss. Thousand Island dressing on the sauerkraut. Several thin slices of pastrami, piled to your liking, on the sauerkraut. Put second slice of rye on top. Butter top side of the bread, have butter ready to cover the other side. Hold the sandwich with a pancake flipper. With the small, sandwich-sized, heated skillet, turn it over, put it on top of the sandwich, hold it in place while you flip it upright and put it back on the heat. While the first side is being heated, butter the other side. (The best way is to have about 8 squares ready, and just set them on the bread. Spreading soft butter doesn't work well.) After a reasonable time to let the Swiss melt, probably a couple of minutes, slide the pancake flipper under the sandwich, turn the skillet over, put it on top of the sandwich and keep the sandwich pressed against the skillet while you turn it rightside up and put it back on the burner to brown the other side. It takes some practice, and you'll get a feel for how much of each ingredient you need after a couple of tries, but the result is worth the effort. Link to comment Share on other sites More sharing options...
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