#Indian Food Chilliwack

[burgershackandgrillchilliwack]

Burger Shack & Grill Chilliwack

Address:

45800 Promontory Rd Unit 105, Chilliwack, BC V2R 5Z5 Canada

Phone:

(604) 824-6833

Business email

eat@burgershackcanada.com

Website

Keywords

Burgers Chilliwack, Cheeseburgers in Chilliwack, Chicken Burgers in Chilliwack, Beef Burgers Chilliwack, Grilled Cheese Sandwich, Malai Chicken, Afghan Chicken, Bittu Tandoori Chicken, Tandoori Chicken With Basmati Rice, Best Burgers Chilliwack, Best Butter Chicken Chilliwack, Chilliwack Catering Service, Catering Service Chilliwack, Lunch Boxes Chilliwack, Indian Restaurant Chilliwack, Indian Food Chilliwack, South Indian Food Chilliwack

Description

Welcome to Burger Shack Chilliwack, your go-to destination for the most delicious and diverse burger offerings in Chilliwack. At Burger Shack Chilliwack, we pride ourselves on serving an array of mouth-watering options that cater to all tastes and preferences. Whether you're craving a classic cheeseburger, a juicy chicken burger, or a hearty beef burger, we have it all right here.

Our commitment to quality and taste is evident in every bite of our burgers. When you visit us, you can indulge in the best burgers Chilliwack has to offer. From our signature burgers Chilliwack residents love, to innovative creations that push the boundaries of flavor, we ensure each burger is crafted with the finest ingredients and utmost care.

For those who enjoy a cheesy delight, our cheeseburgers in Chilliwack are a must-try. Each cheeseburger is loaded with melted cheese and fresh toppings, creating a symphony of flavors that will leave you craving for more. If you prefer poultry, our chicken burgers in Chilliwack are made with tender, juicy chicken, seasoned to perfection and grilled just right.

We don't just stop at traditional beef and chicken burgers. Our menu also features a variety of specialty items such as the beloved grilled cheese sandwich. Perfect for a quick bite or a comforting meal, our grilled cheese sandwiches are toasted to perfection with gooey cheese that melts in your mouth.

At Burger Shack Chilliwack, we believe in offering more than just burgers. Our menu includes delicious options like Malai Chicken and Afghan Chicken, providing a taste of international flavors right here in Chilliwack. For those who love Indian cuisine, our Bittu Tandoori Chicken and Tandoori Chicken With Basmati Rice are absolute delights, offering a perfect blend of spices and succulent meat.

We understand the importance of catering to diverse tastes and dietary needs. That’s why we ensure that our menu includes a variety of options, making us the best spot for butter chicken Chilliwack foodies can find. Our Indian Restaurant Chilliwack section serves authentic Indian dishes that will tantalize your taste buds, from flavorful South Indian food Chilliwack residents enjoy to other regional specialties.

In addition to our dine-in experience, Burger Shack Chilliwack also offers comprehensive catering services in Chilliwack. Whether you’re planning a corporate event, a family gathering, or a special celebration, our Chilliwack catering service will ensure your guests are treated to delicious and memorable meals. Our catering service Chilliwack customers trust is designed to handle events of all sizes with a menu tailored to your preferences.

For those busy days when you need a quick and satisfying meal, our lunch boxes Chilliwack option is perfect. Packed with a variety of flavors and nutritional goodness, our lunch boxes are ideal for anyone on the go.

At Burger Shack Chilliwack, we are dedicated to providing an exceptional dining experience. Our team is passionate about food and committed to delivering top-notch service. Whether you’re here for the best burgers Chilliwack has to offer or exploring our Indian food Chilliwack selection, we promise a meal that will exceed your expectations. Visit us today and taste the difference!

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Promontory Raj's Indian Cooking Classes Chilliwack

You are a food lover and find new and unique ways of making new dishes, but you also want health. Eating tasty food is not always healthy. Then try our promontory Raj's Indian cooking classes available in Chilliwack. Our classes might help you eat tasty food without compromising on health.

[keijay-blog]

New Post has been published on https://cookingtipsandreviews.com/the-easiest-way-to-make-cauliflower-rice/

The Easiest Way to Make Cauliflower Rice

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Lindsay D. MattisonApril 29, 2018

After testing a box grater, blender, and food processor, we have a favorite way to rice cauliflower that’s just as good as the pre-made cauliflower rice at the grocery store!

Shutterstock / AS Food studio

I’m a total carboholic, so going low-carb or no-carb is extremely difficult for me. It’s mostly a texture thing—I love biting down into a chewy pizza crust or a bowl filled with brown rice. So, when I read about using cauliflower as a rice replacement, I was intrigued. I could sneak an extra serving of vegetables into my meal while still getting a crunchy rice-like texture. The only problem: Ricing cauliflower sounded like it would take a lot of time…not to mention the mess I imagined it making. I looked into the pre-made bags of cauliflower rice but couldn’t justify spending $3 to $5 a pound when the heads cost just $1.50 a pound.

(Shopping on a budget? These family dinners serve four for just under $10.)

A quick Google search yielded three easy ways to make cauliflower rice at home, and I was determined to test them all. I bought a few heads and set about finding the quickest, easiest, and cleanest way to rice cauliflower.

The Method

I’m clearly not the only person who wants to rice cauliflower at home, because there are a ton of resources out there. Some people do it by hand using a chef’s knife, but I threw that method out. It doesn’t yield uniform, rice-shaped cauliflower, and I was looking for a method that would mimic the pre-bagged stuff. The remaining popular ways—box grater, blender, and food processor—totally qualified, so I bought some cauliflower and went to work. After performing the tests, here’s how each method fared.

Ricing Cauliflower

Method 1: Box Grater

How to make it: Remove the outer leaves from the cauliflower and cut the head into large pieces. Hold the florets by the stem and push them one-by-one across a box grater with medium-sized holes.

My take: This made a mess! It was like cauliflower-pocolypse on my kitchen counters. Small pieces of cauliflower flew everywhere as I grated (even though I was trying really hard to be tidy). It also was pretty hard work, took a long time, and yielded some inconsistently sized rice.

Method 2: Blender

How to make it: Remove the steam and leaves from the cauliflower and chop the florets into small pieces. Place the chopped cauliflower into the blender and cover it with water. Don’t fill past the MAX FILL line—you may have to work in batches. Pulse a few times until the cauliflower breaks down into small granules that resemble rice. Drain the cauliflower through a fine mesh strainer and discard the water.

My take: I almost made soup with the first batch because I tried using the low setting on my high-powered Vitamix blender! I corrected the mistake on the second batch and used short pulses instead. That gave me more control and yielded some nicely riced cauliflower. I had to dirty an additional dish with this method—the mesh strainer—but, luckily, blenders are the easiest appliance to clean in the kitchen. All in all, this method worked out pretty well (although the rice was a bit soggy).

Method 3: Food Processor

How to make it: Remove the stem and leaves from the cauliflower and chop the florets into very small, 1-inch pieces. Working in batches if needed, pulse the florets in the food processor until the cauliflower has broken down into small granules that resemble rice. Scrape the sides of the bowl as needed to push the larger florets into the blade.

My take: Really, I had nothing to complain about with this method. Within seconds, I had pulsed the cauliflower into very uniform, tiny cubes of “rice.” It’s always a bit of a pain to clean the food processor, but that’s what dishwashers are for!

The Results

The food processor was easily the fastest and most consistent method. The blender came in a close second, but the added water created excess moisture which made the rice harder to squeeze out later. While the box grater definitely worked, the pieces were less uniform and it created an absolute mess in the kitchen—this would be my last choice method in the future.

The Takeaways

While all of the methods certainly took more time than dumping out a bag of pre-made cauliflower rice, making the rice from scratch really wasn’t as much work or cleanup as I imagined it would be. Using the food processor and blender methods, it only took me about 10 minutes total (including cleanup). Since I’m in a budget shopping mode, that’s certainly worth the grocery store savings for me!

Once you have your rice, you can enjoy it raw, saute it oil or butter on the stove top, or process it for cauliflower crust. Check out our favorite cauliflower rice recipes, including these gluten-free cheesy cauliflower breadsticks or a cheesy, garlicky side of rice.

More Awesome Cauliflower Recipes

Cauliflower Soup

Other cauliflower soup recipes I’ve tried have lacked in flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce, as an extra touch. —Debbie Ohlhausen, Chilliwack, British Columbia

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Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

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Mashed Cauliflower au Gratin

Unless someone tells you, you might not know you’re eating cauliflower. But if you do like cauliflower, you’ll love this version. It’s buttery, cheesy, creamy and wow. —Sandie Parker, Elk Rapids, Michigan

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Brussels Sprouts & Cauliflower Gratin

I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you’ll have this comforting side on the table in under an hour. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida

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Faux Potato Salad

Cauliflower in potato salad? You bet, along with carrots, olives and other crunchy surprises. —Mike Schulz, Tawas City, Michigan

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Browned Butter Roasted Cauliflower

When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington

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Veggie Macaroni & Cheese

This creamy mac ‘n’ cheese definitely doesn’t come from a box! Fresh veggies add crunch and color and will leave everyone saying, “More, please!” —Marsha Morril, Harrisburg, Oregon

Get Recipe

Christmas Cauliflower Casserole

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It’s become a holiday classic that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida

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Broccoli-Cauliflower Cheese Bake

Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. —Jenn Tidwell, Fair Oaks, California

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Roasted Brussels Sprouts & Cauliflower

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida

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Mashed Cauliflower with Parmesan

I couldn’t shake my mashed potato habit, until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

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Cauliflower Popcorn

Roasting cauliflower transforms it into a delectable snack. Your family will eat it up just like it’s popcorn. —Taste of Home Test Kitchen

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Pumpkin & Cauliflower Garlic Mash

I wanted healthy alternatives to my family’s favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You’ll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois

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Roasted Curried Chickpeas and Cauliflower

When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. Add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania

Get Recipe

Cream of Cauliflower Soup

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it’s good anytime. —Karen Brown, West Lafayette, Ohio

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Giardiniera

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Roasted Broccoli & Cauliflower

When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana

Get Recipe

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[every2piness-blog]

Last week, I posted about our first half of the Copper Ridge Loop in the North Cascades National Park (part one of this backpacking trip is here). Part one covered a gorgeous ridge walk, a fire tower, bears and a spectacular campsite on an alpine lake.  Part two, however, covers the miserable slog down to the river that angered my shin splints and a long, hot walk to the car. The second half of the trip had some really beautiful elements, but it earned the title “the misery”.

Day 2

13 miles, ~3000′ elevation loss

The Descent

We left off just before descending to the Chilliwack River, after traversing along Copper Ridge. My legs were already rather unhappy with me, but I was soon to discover how unhappy they could truly be. After eating a few snacks, we shouldered our packs and began the descent into the forest.  The grade was such that my knees, hips, ankles, and shins started to ache with each step. Whenever it leveled off, the pain disappeared, only to reappear with a steepening grade.

I had visions of crawling until we reached the level river, and started calculating how to ration food in case we couldn’t make it back out. In a few places where it was too painful to continue, I turned around and walked backward.  Switchback after switchback, I grew more and more panicked.  When I stopped to rest, my muscles would seize, making it difficult to start again.

At this point, we were the furthest distance from any trailhead, and there didn’t seem to be any option except continuing to put one foot in front of the other until we made it to the river.  I couldn’t speak or think of anything besides step, step, step.  A persistent bile continued to rise in my throat whenever a particular step was especially painful, which did not put my mind at ease. Feeling like I had little control of my legs, I worried about breaking an ankle or becoming truly immobile.

When we spotted the river through the trees, I immediately burst into tears. I vaguely remember yelling “I cannot afford hope!” while sobbing, fearing that it was a mirage or just a stream, rather than an end to the descent. Always one to add a little drama and hyperbole to a straightforward hike.  Knowing that the significant elevation loss was over, the relief was more than I can describe.  We hurried to the river’s edge, took off our shoes and began to ford, enjoying the cold water on our aching feet.  First, we crossed the Chilliwack River, then through an island to Indian Creek.  When we stepped through the bushes at Indian Creek, was saw the telltale sign of spawning sockeye salmon as bright red fish dotted the white pebbles below.  I sunk to the rocky bank and lay down for several minutes, popping up now and then to watch the salmon.

Sockeye Salmon and the River

First sight of the river.

Crossing the first ford

I spent time in Alaska studying Sockeye Salmon, and I have missed the days spent in a river with the almost dead fish.  Michael had never seen spawners and when I initially planned for this trip in March, I chose a month that would maximize our chances of seeing salmon. I was really excited to share this with him and constantly pestered him to make sure that he “loved it enough” because I like to ruin moments when I am excited about something.

We watched the salmon dart around while I droned on about salmon biology and the modifications their body go through for spawning.  This was much more fun with live salmon in front of us, and we are able to see the hump and kype on the males, and the bright red and green that is so unique to sockeye salmon. We also saw some small jack salmon among the larger males, and they were pretty fun to watch.

Sockeye salmon pair!

There were about 20 salmon around this log

The stretch of river where we watched the salmon

We could have stayed for hours, but we were only at the halfway point for the day and hoped to reach our campsite before dark. So we continued on the bushy, forested trail with the occasional whiff of rotting salmon. My legs felt much better now that we were on level terrain, and we hurried along.  After a few miles, we came across a suspension bridge.

I am usually not a fan of suspension bridges. I think they are the coolest, but my brain has a difficult time in situations where my body can register movement but my eyes cannot.  This is mostly an issue on boats with seasickness, but suspension bridges often trigger it as well.  Luckily, this bridge bounced significantly with each step and there was no disconnect; my eyes and brain both believed the bridge was bouncing way more than it should.  It was probably the sketchiest bridge I have crossed, and I just put my head down and barreled through. In reality, it was pretty safe and fun, once I was on firm ground on the other side.

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Crossing the bridge with confidence!

Michael looked down…

We continued to stroll through the forest, making our way to U.S. Cabin Camp.  The scenery remained mostly unchanged, but it was nice to be in a shaded forest after our ridge walk the day before. Eventually, we reached the final river crossing for the night.  This crossing utilizes a cable car to pull ourselves across the river. I was really looking forward to this trail feature and was disappointed when the ranger said there was a wasp’s nest on the platform. The people we passed on the trail all said they took the horse ford rather than the cable car to avoid the wasps.  We weren’t willing to risk wasps on top of everything else, so we opted for the horse ford as well.  In the end, given the supersize nature feeling of this trip, it was nice not to add too many human elements in the mix.

Final ford of the day

The horse ford was gentle and easy, though a bit chilly. We laced our boots back up then made our way down the trail to U.S. Cabin Camp. We arrived shortly after and found a myriad of available campsites.  After so many of our hiking trips recently involving sleeping at whatever spot is open, it was great to have a bunch of choices, even if most of them were almost identical.

U.S. CABIN CAMP

U.S. Cabin Camp is in that patch of woods

We found a nice, large space with easy access to the river and set up camp.  After a short trip to the river bank, hobbling on our tired feet, we made dinner and fell asleep.

River next to U.S. Cabin Camp

Upstream view from U.S. Cabin Camp

Our cozy tent site, nice and woodsy

Day 3

10 miles, ~3000′ elevation gain

We woke and were back on the trail by 8:30.  Our third day was our shortest day for mileage, but we still needed to gain 3,000′ to make it back to Hannegan Pass.  It was already starting to get hot by the time we started up on the trail, but the shade kept things nice and cool.  We continued on a flat forest path for a few miles, then the elevation gain began. Sections were fairly steep, but all within stock grade. The trail followed a pattern with of an uphill pulse followed by a longer, flat traverse, which was appreciated.   Eventually, we crossed a large bridge then reached Hell’s Gorge and saw a gorgeous waterfall in the distance.

60% of the trail looked like this on day three.

Large waterfall in the distance near Hell’s Gorge

We could see Hannegan Pass getting closer as we continued hiking and eventually we made it to the fields below boundary camp. The hot, open slopes were the only thing between us and the easy downhill back to the car.  Gathering our strength, knowing it would be the final push to the end, we started hopping from shade spot to shade spot. Miserably hot, tired and ready for the car, my face, as I looked upon switchbacks, summarizes the feelings of the moment.

The final push

Terrified to leave the shade, maybe dead inside

Approaching Hannegan Pass

Eventually, we reached the pass and stopped for a half hour rest.  Too tired to fend off the flies any longer, I lay in the shade and allowed myself to be ravaged while hoping this half hour rest would be enough of a break for my body to completely heal.  It was not.

At this point, we only had 4 miles of moderate downhill hiking to the trailhead. Unfortunately for me, the previous day’s elevation loss and its impact on my legs meant that as soon as we started going downhill, the pain returned. Our “easy four miles” turned into another miserable slog, where I barely looked up from the trail for the entire four miles.  The hot talus slopes were devoid of shade and we frequently crossed into hot spots where the air hung heavy and humid, like walking into an oven. Determined to get to the car where I could sit for a long time, we eventually made our way out of the oven trail of misery and tears and to the car.  I stripped off my boots and sweaty hiking gear and sat for a good chunk of time in the back of the car.

The descent to the trailhead. Long and miserable.

We had an abundance of blisters, Michael’s best dirt-line yet and a great sense of accomplishment.  This trail tested our limits, particularly after coming back from an injury and we were proud to have finished. I would have liked to finish a little more casually, instead of feeling like I was fighting to the last step to make it to the car, but it was also fun to test our limits.

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Sock tan

My entire foot is a blister under a callus.

We returned to the Ranger Station and turned in our bear sighting sheets. Then we continued on to for a post-hike meal at Graham’s, which was filling and delicious.  Highly recommend. A few hours driving later, we made it home to Seattle for a shower and early bedtime.

Additional Information:

WTA information

North Cascades Backcountry Permit Website

  Copper Ridge Loop, Part 2: the Misery Last week, I posted about our first half of the Copper Ridge Loop in the North Cascades National Park (part one of this backpacking trip is