The upside, I guess, is that you can probably find a recipe that's pretty close and iterate until you get what you want. The downside, of course, is that it may take a few iterations. I don't have any recipes I can share or even point you at, alas.Unfortunately, the restaurant recently changed hands, and the hot oil seems to be going between the version I love and the normal kind. I may have to learn how to make my own.
My wife liked this more than me. I would give it a shot though. Not a massive Turkey fan but willing to be proved wrong.The reimagined Father Dolan sandwich at Weinberger’s Deli in Grapevine, Tx:
Corned beef, pastrami, and turkey, all grilled
Melted Swiss cheese.
Lettuce, red onion, tomato, hot Giardiniera
Russian dressing, salt, pepper
Garlic and butter toasted 12” Poppyseed hoagie
Normally, I don’t have leftovers from a Weinberger’s sandwich except their mufaletta. Today, though, I had a late lunch and an early dinner, so I just couldn’t finish it off.
Today’s breakfast: Prosciutto, Genoa salami & ham on toasted sourdough with smoked Gouda, spinach, tomatoes, spicy brown mustard, black pepper, red wine vinegar and mesquite-smoked olive oil
I use milk and throw them in the microwave.I like oatmeal cooked with milk (not water), seasoned with cinnamon & sugar.
I eat a lot of oat based baked goods, and my cold cereals often have some form of oats in them.
We have the flavored varieties, too, but I’ve never been tempted. I’ve seen people jazz theirs up with things like nuts and rasins, but never thought of doing that myself, even when I had the stuff on hand and readily available.I use milk and throw them in the microwave.
They come in various flavours here. Apple and wildberry is my favorite.
There’s a Korean-American fusion place near me that has one of those on the menu. I haven’t tried one, but one of my cousins always gets it when we go, and since he makes it disappear so quickly, they must be good.Recently had a hamburger with a fried egg as a topping. It was good.