What's for supper tonight?

Agreed. Nothing should go on a sub except oil.

 

How bout a nice greasy pork chop served up in a dirty ashtray!

 

Why do you have to be such a wanker?

 

Whatever you want to make ... just be sure to deep-fry it.

 

Sorry, Doc, but mayo (preferrably Miracle Whip) rules and goes with everything. It's quite possible that the best sandich (yes, I know I'm leaving the 'w' off) is a steak, mushroom and cheese sub with lettuce, tomato and mayo.

 

Late-night Chinese, delivered.

 

Sandwich, yes, I use Miracle Whip. But an actual sub (or hoagie, or grinder, or whatever regional dialect you use) tastes best with oil. If you ever get the chance, visit Hero's on Addison and Western in Chicago. You'll see what I mean.

 

Doc, if you get back up there, let me know and I'll meet you and the fiance there and buy the subs. (Preferably after a certain sports season is over and I have more time.)

 

Tom ka kai and spicy beef salad

Tony, please stop putting mayo on your cheesesteak. It's not right.

 

The Biggest Loser club folks sent me a Szechuan chicken skewers recipe last week. I'm a little skeptical because it includes ketchup. But I'm off to the store today to pick up the last two ingredients. I'm planning a Saturday night meal. In case anyone wants it,

1/2 tablespoons hoisin sauce
2 teaspoons ketchup
1 teaspoon soy sauce, low-sodium
1 teaspoon rice wine vinegar
1 teaspoon dark sesame oil
1 teaspoon Chinese chili sauce with garlic
1 teaspoon orange peel grated
Juice of 1 orange
10 ounces chicken breast, boneless, skinless, cut into 1-inch pieces

You just mix it all together in a plastic bag and throw in the chicken. They suggest putting it in the fridge for a few hours. Then you just put the chunks of chicken on skewers and cook it up. I'm going to grill mine.

 

Nothin' wrong with mayo on a cheesesteak. But MY preference is really simple:

Steak, cheese, onions and oregano. Period. Lots of cheese, and chop everything up really fine so it's like a mush. Thatsa good cheesesteak.

 

Crawfish etouffe over rice. Lots of beer.