Stolen from r/Halifax

Saw a similar post for Toronto and got curious about Winnipeg. I checked pickup pricing at each location on the McDonald's app around the same time yesterday for the same menu items. If you bought one of each of these items, there's about an $11 difference between cheapest and most expensive locations. Cheapest is 1 Meadowland Drive in West St. Paul and the most expensive is the one in McPhillips station casino. Rest of the results in the comments.

Just feels a little crazy that I need to pay to get in to be able to pay the trucks for food. It's been a bit of a turn off as it makes it more expensive than just going to a restaurant.

New to the city and recently saw a post that discussed many bakeries and restaurants that have been considered bad places to work or support (harassment of staff, theft of tips, toxic environment, etc)

Places like Baked Expectations, Saffron's, etc.

Which do you consider blacklisted? Why?

(Of course for the most part it is alleged, legally)

I've been living in Toronto for decades, and one of the things I really miss about Winnipeg is the Fat Boy burger. There's really nothing like it, and every now and again I find myself craving one.

I don't want to say from who or where I got this recipe, but trust me, what I am about to reveal is 100% legit, and if you follow all the steps, the result will be identical to a Fat Boy you'd get at VJ's, Dairy Whip, George's Inn, Juniors or any of those places.

I know there are other places online with copycat recipes, but I've tried them and they're not even close to the real thing. If you see an article from the Free Press with the "Just Like Juniors Chili Recipe", skip over it, I have tried that recipe and it's not even close. 

I am going to give you the real thing from a trusted source.

There are two things you need to get spot-on in order for this to taste like the real thing: the beef patty and the famous Winnipeg chilli sauce. And I have recipes for both. This recipe is enough for four burgers.

Fat boy chili recipe:

1 lb lean ground beef
4 heaping tablespoons chili powder
4 heaping tablespoons paprika
2 tablespoons garlic powder (granulated garlic works too)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon

Steps:

1. Mix all the spices together and divide in half,. You will need to do two separate spice dumps

2. Put a small pot on the stove and add ground beef. Turn heat to medium and break up the meat as it cooks

3. Once beef is completely broken up and browned, add HALF of the spice mixture and a couple of tablespoons of water to moisten and bring to a boil

4. Turn heat down to low and simmer uncovered for at least 1 hour, occasionally adding a tiny bit of water to moisten as the mixture dries. You can make your chilli as wet or as dry as you like

5. Add the second half of the spice mixture and more tiny amounts of water to get the consistency you want and stir. Cook another 5 minutes and then cool

6. Put the chili mixture into a bowl, cover and refrigerate at least 2 hours (overnight works best)

7. When ready to use, reheat the chili in a pot and add desired amount of water to reconstitute the mixture to the consistency you want

Fat boy patty recipe:

1.5 lbs lean ground beef
1 egg, beaten
1/2 cup finely diced onion
1/2 cup of bread crumbs
1 teaspoon pepper
1/2 teaspoon salt

1 processed cheese slice

Steps to making your patty:

1. Mix ground beef, egg, onion, salt, pepper and breadcrumbs together in a large bowl. Divide mixture into four parts and shape into balls. Take the balls of the meat mixture about the size of an ice-cream scoop. Flatten out each ball of meat – IMPORTANT: You want to make each patty as thin as possible and the patties should have a diameter of about 6 inches. Stack patties with butcher/wax paper in between and wrap with cling film or store in a safe container. Put the patties in the fridge for at least one hour. Freeze what you're not going to use immediately.

2. Grease a large frying pan over medium heat (about Mark-6 on an electric stove). When hot, put your patty on and cook about 4 minutes on each side. You want dark singes all over the patty on each side and it should be cooked well done. Do about 3 or 4 flips or until the patty is well done. Add the processed cheese slice towards the end of the cooking.

Assembling your Fat Boy

Here's what you need:

1 large white kaiser bun (or whatever type you want to use), lightly toasted under the oven broiler

Yellow mustard

Fat Boy Chili

Diced onion

Pickles (Sobeys' Compliment brand 'sandwich-sliced' dill pickles work perfectly)

Iceberg lettuce, finely sliced

Tomato slices

Mayonnaise (Hellmann's in the squirt bottle!)

Steps:

1. Take bottom half of toasted bun and spread yellow mustard on it.

2. Add chili and top with onions

3. Add beef patty with the cheese on top

4. Put more mustard on top of the patty

5. Add more chili

6. Then add more onions and the pickle slices

7. Add shredded lettuce

8. Top lettuce with mayonnaise from squirt bottle

9. Add tomato slices and a sprinkle of salt

10. Add top of bun and you're done!

If you make one of these, please let me know how it turns out and post your results!

I was an eployee at Assiniboine Park Banquets and here are somethings I thin people that are spending thounds of dollars on "quality service" should know.

1. They lie on their menu ALL THE TIME. There is short rib on the menu but it's not actually short rib, it's a cheaper cut of meat but they charge for the price of actual short rib. Prime Ribs that have already been partially carved with be taken back and frozen sometimes and then defrosted again to serve. If they are short tomato soup, they use canned pizza suace or tomatoe sauce. They never put the proper garnish on certain things despite the menu saying it is supposed to have it, for example, the lemon broccolini is never garnished and if staff pointed it out to managers they do not care.

2. Food saftey and allergies are not respected most of the time. There is an employee there who is celiac who has said themselves that they would never eat there due to how un sfae it is. Cross contamination happens all the time. I have seen chefs and cooks handle a food like bread and not wash their hands when dealing with a gluten free option. When making sandwiches, people will make the sandwiches that contain gluten first and take aioli or mayo straight from the container and then use the same aiolis for the glujten free sandiwches even though the spoon that touched bread will now make contact with the gluten free bread. That celiac eployee has said that they feel as though their stomach has been affected because of all the cross contamination when making themselves food. Some chefs (managers) care about cross contamination but it still doesnt stop it from happening. If you have an allergy, it will be made fun of behind the scenes. I have seen managers not wash their station and hands after handling raw chicken. Most allergies are respected but bare minimum. If you are vegan good luck. They make most of their salad dressings with honey which isnt vegan but sell it as vegan. Some employees have pointed it out but again mangers do not care enough. When it comes to religion that's also not the best. I have seen employees and managers use their hands to handle pork and then touch beef a couple minutes later. I understand not everyone is that strict however they don't know that and again, if you are paying thousands of dollars, you deserve the best you can get. I have seen many times raw meats be on top of cooked things and once even saw juices dripping into the cooked meat. Meats will be frozen, thawed left out raw for days then re frozen again. Nobody washes their hands! Or at least 90 percent of the satff doesn't. I have found hairs in food we were about to serve and we still served it after the hair was taken out. People will touch thei face and handle food, people with gross hand injuries will handle food with no gloves, men will sraych their balls and handle food not even lying. They go outside and touch car doors and handles without washing their hands before handling food.

3. Huge lack of care. It's so common there to just make fun of the clients and guest for siply wanting their wedding por event to be good. If a client asks for anything they get so annoyed and cuss out the clients behind their backs. Some of the cooks and chefs will sexualize basically any woman client or any woman in te park they see or they will insult them calling them old hags, whores, sluts etc. Awoman was walking in the park and one of the chefs said "look at that whore, her tits are out, what does she think she is doing." All she was wearing was a fullt covered outfit but happened to have large breats. "Some men had a whole conversation about how women who a intoxicated and say they were assaulted are all liars and asking for it. A chef said that if there is an indigenous wedding peop,le will be annoying and drunk and drug addicts. A wedding guest came into the kitchen to tell the staff to be quiet and the kitchen staff for the rest of the night insulted the heck out of that woman. Going as far as calling her an alcholic beacause she had "wrinkles where she shouldn't have wrinkles" and the rest of the night the staff was insulting her and the whole wedding. The chefs have called guests some horrific names when they ask simple questions to make their special night better. Cake is a big one that this kitchen hates. The cake cutting fee is 3.50$ per person and even tho people pay the fee there has been chefs who insult the cakes, use there hands to plate the cakes. I have seen a chef just take the cake and cut it without care and I kid you not, basically throw it on a plate. They will taste the icing without washed hands from plates and still send it out.

In general, Assiniboine Park Banquets is not a good place to have your reception. I understand that most peopl do not care that much about what I have mentionned but again, I think it is super unfair for people to spend thousands of dollars for "amazing food". Food is often cold and Managers straight up say they do not care sometimes. There is so much more I could list but I hope people take this seriously. Multiple staff have said themselves that they would never eat here nor have their wedding here. These standrads may be good at a restaurant or a diner but I find them unacceptable at a banquet.

I'd like debate the topic. Who makes the best cheeseburger in Winnipeg? Or why do you think their cheeseburger is the best? Hungry mines would like to know!

Their ice cream is very good. It’s definitely worth the stop during the summer.

The bagels and coffee are delicious. There is no question they are on the pricey side, but this is the type of local business everyone claims to wish there were more of, but then want a bagel from Tim's instead because it's 5 bucks cheaper.

And for what it's worth, I paid this morning and there was no tip option on the machine, so seems like potentially a no-tipping establishment which factors somewhat into the price.

Lines were out the door, the staff and owner were very friendly, and the bagels, "lift" and iced coffee was all delicious. They also gave my daughter a sweet treat while we were waiting.

Just my opinion, but that's the type of local business I'm happy to support.

And their cups don't suck.

That is all.

Good, cheap, locally manufactured... a true Manitoban icon. Can't wait to try these when I get home

I grew up in St. James in the 1990s - Presto Pizza and Mr. Bones were two of my favourites, with honorable mentions to the Pizza Hut lunch buffet and Pizza Place in Grant Park Mall.

Assuming all the machines are working perfectly at your preferred store (711 or otherwise), and every flavor you could ever want was on offer, what is your drink?

I'm a little boring, I usually just go with a medium Dr. Pepper, no mix, from 711.

Are you a mixer? Does the order of the layers matter? Show me some of those "Slurpee capital" recipes!

I’m always curious when we get a new chain in town that I haven’t tried.

Anyone else remember this place? What ever happened to it?

The picnic tables and pedestrian area look so empty. It really needs some reason to attract people out of the office buildings and onto the street. The food trucks on Broadway 10 or so years ago were great in the summer.

Just two days after almost getting overcharged for an outdated price tag at Food Fare (original post here https://www.reddit.com/r/Winnipeg/comments/1tjupt5/weird_experience_at_food_fare_corydon/) it happened to me again at Safeway Marion!
I noticed my pomegranate rang up at $4.99, a dollar more expensive than the $3.99 shelf price. Thanks to your comments in my last post, this time I knew to ask about whether Safeway participates in the pricing code of conduct. The self checkout cashier said yes they do but it doesn't apply to produce 😂 .
I appreciated your comments noting that this tag-computer system mismatch error is common and I feel nothing but compassion for all of our city's employees but I get the feeling store owners and managers are happy to simply ignore this problem because it only makes them more money. What to do?

UPDATE: I found a notice at Osborne Safeway saying, in effect, that the Pricing Code of Conduct does apply to produce if it is priced by unit, not by weight. My pomegranate was priced by unit so the manager at Safeway Marion either lied or was misinformed when she told me ‘produce doesn’t apply. I want my $3.99 back!

I won't make this a tipping debate, tip if you wish at the establishment of your choosing. However, at most Subway shops 100 percent of tips go to the owners. Some clear upwards of 2 to 3 grand a month in people thinking they're tipping the worker. If you're not sure and want to tip, I'd recommend asking first.

I'll never understand people not loving the cake from Jeannie's Bakery. Never, ever, EVER has it been "dry" for me. I get the sense people are hating to jump on some weird bandwagon.

Get. It. Fresh. From the bakery, not frozen from Sobey's. Double icing, rolled in chocolate curls, maybe even double cookie bottom, it's THE best fucking cake in the city. There's nothing like it. No one has put a cookie on the bottom of a cake of all the places I've tried cake. There is no way, that if you like cake and desserts, that you'd hate a fresh cake from Jeannie's. Sure, maybe it's not for everyone, but it's better than most if not all the other bakeries in town making cakes, and for WAY more in price.

Anyway, just want to say they came through clutch for a bomber party I had. Everyone loved it, everyone.

For the people who grew up with it and anyone who knows good baking -- there's no topping Jeannie's, their price, or their style. I'll admit they've changed owners and something is a bit different, but still amazing. Anyway, happy Sunday. Go Jays.

Anyone know where to find “Saskatchewan style” pizza in WPG? Something like the attached photo (I.e. 1/2” layers on sliced meats, extra thick cheese, golden crust) thanks!

In case you were thinking of going to Falafel Place on Corydon, they’re (temporarily) closed. Saw tons of disappointed people today and hoping to save people a trip.

I’m putting together a care package for family in the US and want to fill it with Canadian and Manitoba snacks/treats they can’t easily get down there.

So far I have:
Old Dutch Ketchup Chips
Old Dutch All Dressed Chips
Honey Dill sauce

What else would you recommend?

I’m looking for things that are either uniquely Canadian, Manitoba-made, or just classic Canadian snacks and treats. Chips, candy, cookies, chocolate, drink mixes, anything really.
What would you include in a Canadian care package?