What are you eating right now?

[#18FAN]

Dry aged NY Strip excellent cooked perfect for me.

 

[GON]

How or why to STOP eating at a certain restaurant/deli?
Well, place near the house has daily lunches and a full menu. Plus a deli on the side in same building as the dinning room/restaurant.
Been there doing massive business for over 30 years. It is a gold mine for the owner. Myself and several coworkers and friends have been dining there and taking out for years. One day a while back I walked in to order a lunch special. A young guy, long time employee is running the register and answering the phone. When I step up to order I notice, he is holding in his ungloved hands a fist full of roast beef! He is also on his cell phone! Ugh. I told him "you know what , I am gonna need to look at menu again" and backed off in shock.
YIKES.
Then I had to see how this roast beef would end up! He gets off his phone and lays the meat on the counter next to the register (no plate!) and rings up customers. He got finished and grabbed that meat and went in the back! I don't really care anymore what he did with that stuff because I have not stepped foot in there in months and do not plan to return. Nasty!
My youngest son who is a teacher these days, was once a very in demand Executive Chef at Hotels and Country Clubs. When we talk about food and restaurants etc... and I tell him how much I do not trust most fast food places... he laughs and tells me "smart move because you would be sick and unable to eat if we filmed what goes on in the kitchens of most fast food joints or even some restaurants."

As someone who eats out every meal often over 270 days per year, I fully concur with your Son's assessment.

 

[GON]

Super low carb Monday dinner.

Chopped salad, and Canadian bacon (pork chops).

Last night I ate the free meal at the hotel lounge. Almost all carb meal, and very low quality. I was up with a heartburn all night. Good reminder how bad carbs are for some, especially me.

 

[53' Stude]

Leftover steak and eggs and potatoes

 

[Pterostylis]

Super low carb Monday dinner.

Chopped salad, and Canadian bacon (pork chops).

Last night I ate the free meal at the hotel lounge. Almost all carb meal, and very low quality. I was up with a heartburn all night. Good reminder how bad carbs are for some, especially me.

View attachment 278849View attachment 278850

That pork looks like what we would call a pork spare rib in Australia.

 

[Shel_B]

Breakfast: Toasted English muffins with melted pepper jack cheese, cup of
medium-strength Ethiopian coffee.

 

[Pterostylis]

I did a 19hr fast this morning with black coffee, no photo of the coffee because my new insulted cup doesn’t fit on the dashboard.

Lunch was a chicken and coleslaw sandwich.

Photo of where I drank part of my coffee. Weather was almost perfect today.

 

[53' Stude]

Breakfast

 

[Pablo]

After yesterday, fasting again this AM

 

[Patman]

$5 pizza from Dominos

 

[53' Stude]

$5 pizza from Dominos View attachment 278890

The wealth!

 

[Patman]

The wealth!

I’m too cheap to pay full price so I only get it on half price Mondays

 

[Pablo]

 

[Shel_B]

View attachment 278908

May I suggest a more better 'nduja: https://ndujausa.com/home/

 

[Pablo]

Thatsa spicy salami how do you know better!??

May I suggest a more better 'nduja: https://ndujausa.com/home/

 

[Shel_B]

Thatsa spicy salami how do you know better!??

It's made by a Calabrian company that has opened a production facility here in the US. The recipe follows the recipe used at the Spilinga location, and the operation was set up by the people from Calabria, who came here to set things up and teach the locals how to make the product, and who have been making the stuff for many many years.

I've tried several brands, and have even made my own (mostly just for the experience, good, but not close to the real thing) and I can assure you that the 'nduja from the folks in Seatte is more authetic and superior to anything I've previously tried. There's a tub in my fridge right now,

 

[Pablo]

It's made by a Calabrian company that has opened a production facility here in the US. The recipe follows the recipe used at the Spilinga location, and the operation was set up by the people from Calabria, who came here to set things up and teach the locals how to make the product, and who have been making the stuff for many many years.

I've tried several brands, and have even made my own (mostly just for the experience, good, but not close to the real thing) and I can assure you that the 'nduja from the folks in Seatte is more authetic and superior to anything I've previously tried. There's a tub in my fridge right now,

I think this guy worked there or some such. I thought maybe you had tasted this one.

 

[Shel_B]

I think this guy worked there or some such. I thought maybe you had tasted this one.

A woman that.i know, who's from Calabria, has, and she wasn't impressed. I've tried others, though.

It's a bit of a tricky process to make. I cant go into it now as I'm about to start calling the Bingo game we have here, but I'll check back later if you're interested.

 

[GSCJR]

I like spicy salami, but not crazy about Nduja; I prefer Gianduja.

 

[53' Stude]

Dealing with viral cold or whatever doc called it. Chicken noodle soup and saltines. Ice water and some Gatorade.