Calgary Openings, Closings, and Developments

[PepsiFree]

Originally Posted by OutOfTheCube

Eh I dunno, the dumping on Locke is starting to get a bit much even for you. His post style and humor may get annoying or tiresome but at least he's most often nice and good-natured.

It was the 28 paragraph post perfectly encapsulating his storytelling style that pushed it over the edge, wasn’t it?

I knew I would suffer for my art.

[Locke]

Originally Posted by PepsiFree

lol come on Locke, the most posts out of anyone on the entire forum by far with each one zanier than the last and suddenly it’s “I do not wish to be perceived”?

Oh come on Pepsi, who cares? Next year join surferguy's Secret Santa and I'll buy you a mouse that has a scrolling wheel.

If it offends you that much you have options. How about using them rather than following me all over the place and complaining because I'm exactly where you followed me to.

And, much like all of the other chuckleheads that have no genuine concerns, all I hear is whining. "He's here, he's there!" Whats the problem? Did your scrolling wheel break again? I keep telling you not to buy electronics out of the back of a van.

Because a huge percentage of some chucklehead contributions on this board, and they know who they are, are just whining and begging. There are ways to get that.

[Locke]

Originally Posted by OutOfTheCube

Eh I dunno, the dumping on Locke is starting to get a bit much even for you. His post style and humor may get annoying or tiresome but at least he's most often nice and good-natured.

Thank you, but I'll admit, my good nature is being tested.

[8 Ball]

Originally Posted by Locke

I'd like a place that does good roast chicken. It seems like Swiss Chalet is the only option and then I find its only palatable drowned in their, sweet, sweet Chalet sauce because its made from the tears of orphans, Unicorn blood and presumably pure cocaine.

The Nash in Ingelwood has very good roast chicken. Rotisserie chicken over charcoal.

[PepsiFree]

Originally Posted by Locke

Oh come on Pepsi, who cares? Next year join surferguy's Secret Santa and I'll buy you a mouse that has a scrolling wheel.

If it offends you that much you have options. How about using them rather than following me all over the place and complaining because I'm exactly where you followed me to.

And, much like all of the other chuckleheads that have no genuine concerns, all I hear is whining. "He's here, he's there!" Whats the problem? Did your scrolling wheel break again? I keep telling you not to buy electronics out of the back of a van.

Because a huge percentage of some chucklehead contributions on this board, and they know who they are, are just whining and begging. There are ways to get that.

Better to complain about the complainers than buy a mouse with a scrolling wheel yourself, eh?

What does one of those go for these days?

[Table 5]

Originally Posted by Shazam

Getting good Philly Cheesesteak outside of Pennsylvania is hard.

I've had good cheesesteaks outside of there...not as good as the ones in Philly, but still pretty good. There's only like 4 core ingredients, so you need to work to get those right, but considering that the bar here is low/non-existent, even getting something 80% of the way there should be a success.

None of the pizza places in Calgary are as good as what you get in Naples or NY either, but they are close enough to be really solid.

[Wormius]

Originally Posted by 8 Ball

The Nash in Ingelwood has very good roast chicken. Rotisserie chicken over charcoal.

That was sounding dangerously like a chef-roasted chicken.

[Shazam]

Originally Posted by Locke

Thank you, but I'll admit, my good nature is being tested.

Just do what everybody else does and put him on ignore.

He adds nothing anyways. He's not funny, knows very little, isn't kind, and hasn't learnt that he's not going to like everybody he meets, and rather than accept that he lashes out.

[Shazam]

Originally Posted by Table 5

I've had good cheesesteaks outside of there...not as good as the ones in Philly, but still pretty good. There's only like 4 core ingredients, so you need to work to get those right, but considering that the bar here is low/non-existent, even getting something 80% of the way there should be a success.

That's the problem though, the simpler the recipe the harder it actually is to execute because it basically boils down to the quality of the ingredients and prep.

[bizaro86]

Originally Posted by PepsiFree

OMG now he’s doing the Regina George! SO ironic, so classic!

PepsiFree complaining about someone else's "Mean Girls" posting style is the most ironic thing that's ever graced this board.

[topfiverecords]

Originally Posted by Table 5

Yeah, it's a puzzler... I'm no restaurant operator, but sometimes when I think about it, I might want to be. It's one of those items that has few ingredients, should be easy to replicate once perfected, and doesn't need an expensive/fancy venue (probably the more direct/blue collar, the more authentic it comes across). You could have a food truck doing the office/industrial park circuit during lunch, and serve the bar/event crowd at night.

It's beef and melted cheese, I don't see how that wouldn't be a hit. But nope, let's open the 20th chicken sandwich place instead.

If the troglodyte masses want chicken, then chicken they'll get.

For $14.99.

[PepsiFree]

Originally Posted by Shazam

Just do what everybody else does and put him on ignore.

He adds nothing anyways. He's not funny, knows very little, isn't kind, and hasn't learnt that he's not going to like everybody he meets, and rather than accept that he lashes out.

This is a little much. I’m genuinely sorry if proving you wrong about the frozen fish dismantled the whole “food snob is my identity” thing you were going for but there’s no reason to be this mean.

Originally Posted by bizaro86

PepsiFree complaining about someone else's "Mean Girls" posting style is the most ironic thing that's ever graced this board.

Who is complaining? I was celebrating.

[Table 5]

Originally Posted by Shazam

That's the problem though, the simpler the recipe the harder it actually is to execute because it basically boils down to the quality of the ingredients and prep.

I don't disagree, but I think it's just a matter of focused effort and experimentation to get it right/close (the biggest impediments are probably getting the roll and cheese right). The only time I've ever had cheesesteak in this town, it was as one menu item in a sea of others, usually at some bar or chain with frozen ingredients... nobody has made the singular effort to do it right, like they've done with pizza or ramen or a donut etc.

It won't be as good as Philly, but the bar is literally zero right now.

[Shazam]

Originally Posted by Table 5

I don't disagree, but I think it's just a matter of focused effort and experimentation to get it right/close (the biggest impediments are probably getting the roll and cheese right). The only time I've ever had cheesesteak in this town, it was as one menu item in a sea of others, usually at some bar or chain with frozen ingredients... nobody has made the singular effort to do it right, like they've done with pizza or ramen or a donut etc.

It won't be as good as Philly, but the bar is literally zero right now.

There's been a couple of attempts at dedicated PC places here, and boy they were awful and quickly went under.

[PepsiFree]

Originally Posted by Table 5

I don't disagree, but I think it's just a matter of focused effort and experimentation to get it right/close (the biggest impediments are probably getting the roll and cheese right). The only time I've ever had cheesesteak in this town, it was as one menu item in a sea of others, usually at some bar or chain with frozen ingredients... nobody has made the singular effort to do it right, like they've done with pizza or ramen or a donut etc.

It won't be as good as Philly, but the bar is literally zero right now.

But that’s the same as the best spots in Philly. It’s one menu item, often among a sea of other sandwiches or pizzas or whatever.

I don’t think it can stand on its own. Scozzafavva makes some 10/10 sandwiches, I would trust them to make a cheesesteak should it ever find it’s way into the menu.

[Fuzz]

Seems like the perfect food truck item. Easy to make, high throughput, priced right they'd have a long line.

[fotze2]

Does that place still have the massive lineups? Scozza. I’ll never do that. Been trying to get into DOPO forever.

Curious what a good Philly tastes like. Is the meat tough like when I try to make them? Where’s a good hoagie that isn’t terrible Aafewsy bread.

[Fuzz]

Originally Posted by fotze2

Does that place still have the massive lineups? Scozza. I’ll never do that. Been trying to get into DOPO forever.

Curious what a good Philly tastes like. Is the meat tough like when I try to make them? Where’s a good hoagie that isn’t terrible Aafewsy bread.

I've made my own, usually it's best with leftover steak that has been grilled to rare or med-rare(and obviously seasoned properly). Fry up peppers and onions. When ready, add the meat(and extra oil if needed). Usually a sirloin or NY strip sliced across the grain. This may not be traditional, but I like to add a bit of BBQ sauce, sometimes something spicy to the pan after the steak is flipped. You only need to warm up the steak flip the strips, don't overcook it, and it should be tender.

[Table 5]

Originally Posted by PepsiFree

But that’s the same as the best spots in Philly. It’s one menu item, often among a sea of other sandwiches or pizzas or whatever.

It's fine if it's a place that does other sandwiches, but the best ones keep it pretty focused. In Calgary if you can even get one, it's been usually at some mediocre bar, you see it on menus along with chicken wings, tacos etc.

Scozzafavva makes some 10/10 sandwiches, I would trust them to make a cheesesteak should it ever find it’s way into the menu.

Agreed, Scozzafavva would probably do a good job. They make a good sandwich.

Originally Posted by fotze2

Does that place still have the massive lineups? Scozza.

I went there last weekend, and it was hopping, but no lineup beyond 1-2 people. I think the initial hype has died down enough.

[Shazam]

Calgarians think that the canonical PC needs to be made with ribeye, which would make the cost of the sandwich very expensive. It also needs to be cooked a certain way - the cook breaks up the meat on the flattop using two large metal spatulas. Also the usual cheese is provolone, and there's very, very few providers of actual good provolone (domestic provolone is horrible).