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White cut chicken with scallion ginger sauce. And plenty of veggies, including homemade pickled radish.

Sunday dinner - from a “ zichar “ place


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Fried fish soup
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Crab mee hoon / fine rice noodles , hei cjoe ( prawn roll ) & pie quat wong { spare ribs king )


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The Sri Lankan crab claws

Forgot to post these delicious firm claws - “ sweet “ too

I love Jersey Mike’s #13. Giant size to share! That and the Big Kahuna.

I haven’t been in a Jersey Mikes in 20 years. My daughter worked in one in suburban Charlotte. She would make me a sub every night if I had to pick her up. I think it was a sort of “Italian”. IIRC, they had cold cuts you didn’t find at competitors, like capicola. I think they’re around me, but not close enough to run out and buy a sub. I’m not driving 20 miles for a sandwich. I wish the nearest Subway would close and a Jersey Mikes would appear there.

Yeah, never had Jersey Mike’s until they moved near a mall a few miles away. It could be called their Italian, but they have quite a few that just have a slight variation in meats. Its the option with the most meats on it. I was surprised that my 9 year old loves it.

I ate a lot of Subway sandwiches while at my limited college dorm experience, in the mid 80’s. I thought they were great, then. Anytime I’ve eaten Subway in the last decade, I was pretty disappointed. I’m sure there are other good subs out there, but it’s just not in my normal Mexican/Italian/Sushi/CFA/Pizza places that I go to.

Subway is the dominant chain here. There's Mr. Sub but those are few and far apart... also went to a Firehouse subs once (would you like a sub with your mayo?)... and Quiznos (pretty much dead). Haven't seen any other sub places around the areas I frequent.

Anyway, dinner was curry beef brisket rice (咖喱牛腩饭)... little tough, but haven't had it in a year and change...

I finally gave up on Subway when the Swiss cheese was replaced seemly nationwide with pasteurized white “cheese” product. There is such thing as cost cutting to below the point of a minimum viable product and they found it. I think it was around 2004.

I’ve only been to Subway twice in my life. Both times, I was on the road looking for a sandwich to bring back to the hotel room. Both times, I was massively disappointed.
Having lived most of my life in NYC and Philly, I’m spoiled. Any deli can make a great hero, or hoagie. In my opinion, of the chains, Primo Hoagies is the best. However it can’t touch some local places that I frequent.
Tomorrow, I will be in North Jersey. Already salivating over picking up some sloppy Joe’s from Town Hall Deli. (They’re not the sloppy Joe’s made with ground beef. These are 2 meats, Swiss cheese, dry cole slaw, Russian dressing on rye). Definitely a NJ institution!

I'd like to know how you made those carrots, and were they soft or crunchy or a mix?

Interesting, we haven't eaten there in 2 years but didn't think the food was bad. But that poke sounds awful. No real reason to go back now that we're in the burbs anyway.

Wow, I want those carrots. What part of Croatia? I would have eaten those every meal if I had seen them in Dalmatia.

Strange development for our dinners. My wife got COVID last week and lost her smell and taste on Friday night. We found out because she said the dinner I made was bland...that was a sure sign something wasn't right :). I've read that it lasts about 3-4 weeks so she may be out of luck for Christmas. But there's a silver lining! I'll be making meals I love, but she won't eat under normal conditions. She's agreed to homemade split pea soup and roasted brussels sprouts so far. I'll try to convince her of lamb too - maybe burgers or chops.

3-4 weeks - hope for your wife that is all it is.
My gf still does not have smell after 13 months.

Thanks, I hope so too. I guess that's the average time, but sorry to hear about your girlfriend.
She has, otherwise, a very mild case so we're hoping for the best.

They were soft but not mushy...like any other roasted carrot but the bacon part was a little crunchy.

These were at a little restaurant in Zagreb called Mr. Moo. It was a total fluke that we found it and went only because we thought the name was funny and ended up having a delicious steak dinner with these carrots. Excellent food & wine at this place. I will see if I can find the pic I took at the restaurant & post it later.
I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it).
I first blanched the carrots in boiling salted water for about 10 minutes until a sharp knife can almost slide in and then I ran them under cold water to stop cooking. I patted them dry with a paper towel. I tightly wrapped each carrot with a half piece of raw bacon (don't use thick cut) and put them on the foil lined sheet pan (if possible face carrot with tail end of bacon on the bottom) & sprinkled with cracked pepper. I put the tray in a 375 oven for about 20 minutes. In the meantime I mixed maple syrup with a bit of siracha in a bowl ( I should have used more siracha for more zing but I didn't want to overwhelm the maple). Remove pan and carefully turn over each carrot (using tongs)& then brush with maple syrup mixture...back in the oven for another 20 minutes and another brush with syrup and cook another 5 minutes (or until carrot is tender when pierced with a sharp knife). Remove carrots with tongs to serving plate and if any syrup left, brush it on and then sprinkle with Maldon sea salt.
I probably used about a third to half cup of syrup and a tsp of siracha.
I had them reheated last night for dinner & decided they are best eaten right away...the reheated ones were soggy.
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You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each.
A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive.

I wonder if you could grow those carrots from the scraps. I can think of a few dishes which would look really cool if it had multi-coloured carrots (never mind western carrot cake). Unfortunately I haven't seen those here and there aren't any Trader Joes here.

I suppose you could since they have the tops attached you could probably stick a half one in the ground. Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive. You might get seeds mail order for rainbow carrots.
But for this dish, you can use any orange carrot.