life & style // 16

theotherpress.ca

Meatless Monday: Ultimate grilled cheese

» Adding a little something extra to the childhood classic

Brittney MacDonald
m™ Life & Style Editor

s Milifeandstyle
@theotherpress.ca

 

egin by heating your

frying pan, melting 1 tsp.
of butter before adding your
onions. Sauté onions, stirring
occasionally until they are
translucent. While your onions
cook, lightly butter one side
of your bread and slice your
cheese.

Once the onions are
finished, transfer them to
separate a plate. Then, in
the same pan, place one slice
of bread, butter-side down.
Before beginning to stack your
sandwich, spread mayonnaise
over the inside of the bread.
Then add onions and cheese to
the sandwich, finishing with
your second slice of bread,
butter-side facing out.

In order to ensure your
cheese melts, turn the burner
off, and place a pot lid or

: plate over top the sandwich.

: Don't worry if there is a space
: between the cover and the

: bottom of the frying pan.

Let it cook for

: approximately one minute

: before lifting the cover and

: checking that the bottom of

: your sandwich is toasted toa

: nice golden brown. If it is, flip it
: quickly, attempting to keep all

: the onions inside.

Once flipped, cover once

: more and leave until the second
: side is cooked toa golden

: brown. If you are not cooking in
: a cast iron pan, you might have

: to turn your burner back on toa
: low setting, depending on how

: long your pan retains heat.

For an extra touch, make

: a dip! Spice goes great with

: onions and cheese. For the

: salty mustard lovers, combine

: horseradish and grainy

: mustard. For those of you more
: in love with a sweet and spicy

: flavour, try out the ketchup and
: sriracha combo.

Ingredients:

Two slices bread (your
choice)

Butter
1/8 of white onion, sliced
Mayonnaise

Either processed or strong
cheddar cheese

For the dip:

1tsp. horseradish

1 tbsp. grainy mustard
Or

1tsp. sriracha

1tbsp. ketchup

Photo by Brittney MacDonald

 

 

Fortune flavours the bold

» A review of the Spud Shack

K.P. Davis
Contributer

he Spud Shack is a quaint

little place, nestled just
off of the eastbound SkyTrain
platform at New Westminster
station. Their extensive
beer and wine selection is
scrawled out by deft hand in
multicoloured chalk. I stopped
by just in time for the dinner
rush and the place was packed
with a hip crowd of loyal
customers.

As I came in I was
impressed by the counter
girl who seemed generally
upbeat without any hint
of pretentiousness. I soon
realized that despite the music
and multiple conversations
being held in tight quarters,
the sound level was perfect
for conversation—another
pleasant surprise.

I found the food decent
for casual fare. First I tried
the “Effing Good Burger.’ The
patty was crisp with a nice

charr, but a little too well-done : vinegary direction.

for my liking. The bun was
plain, white, and a little fragile
for the filling held within,
whereas something with a little
more heft would have worked
better. The overall flavour was
okay, but I found the pickles

: overwhelmed the rest of the :
: burger like some vinegary bully. :
: I also tried their vegetarian :

: burger; a yam, oatmeal, and
: quinoa patty served fairly

: plainly. It’s not often that I

: prefer vegetarian over beefy,
: but this was one of those

: instances. The flavour was

: amazing, and the texture—a
: gooey succulent hot mess

: where I was expecting dried
: carrots—won me over. A

: stronger and heartier bun

: would have gone a long way,
: though it wasn’t too much of a
: chore licking my fingers.

I was really hoping to be

: impressed by their “Original”
: poutine, but sadly I wasn't. |

: felt the gravy was just a little

: too basic and bland, and the

: cheese wasn’t quite right.

: “The Squealer,’ their pulled

: pork poutine, ended up a little
: better. The pork was soft,

: juicy, and fell apart in just the
: right way. But the addition

: of barbecue sauce pulled the

: flavour a little too far in the

The “Jamba” poutine won

: concoction taking inspiration
: from Louisianan jambalaya,
: this had a perfect balance of
: sauce and protein, with a little
: cayenne heat to give it some

“IT soon realized
that despite
the music

and multiple
conversations
being held in
tight quarters,
the sound level
was perfect for
conversation.”

interest. The chunks of spicy
: chorizo and plump shrimp
: balanced it out perfectly.

My visit to the Spud Shack

: left me satisfied and a little

: impressed. It was obvious to

: me their passion was in their
: more experimental dishes,

: so I would suggest checking

: them out and going deep into
: the menu. Stay away from the
: ordinary and you just may

: discover the extraordinary.

The Spud Shack can be

: found at 352-800 Carnarvon
: Street, New Westminster,

: the day for me. Anadventurous : Making it the perfect spot for

: all you Douglas College foodies
: hankering for something

: hearty after a long day of

: learning.

« } #DOUGLIFE

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