Free cole slaw, apple and jalapeño, Zep's Epiq Sandwiches

I didn't make this, Zep's did, and it is very good too. It's just the sort of thing I'd think up myself. I have used these ingredients in slaws. You know, jazz it up with something sweet and something hot and with textures like raisins and nuts. 

The new hip Quizno Grill experiment nearby closed and new hip Quizno Grill experiment opened in its place called Zep's Epiq Sandwiches. Menu

I walked in. The place is empty. I took the guy's recommendation without looking at the menu without any fuss or decision making.  

Right then another customer came in. Then another. Then another. My order is up. Then another customer, then another customer. 

I'm waiting right there sitting on a low table right in front of the register and facing the service window. The table is the type that is put at the end of a bed or behind a sofa, 

While waiting I see four employees but only one guy works the register and the orders. He's busy taking orders so my take-out bag sits unattended. So close I could just take it. The last woman comes in with an inordinately wide butt. The place offers menus at entry and a large brightly lit menu board overhead but the woman never looked at those, even looming right over her face, preferring instead to spend a good deal of time scanning her cellphone and calling out to the young man at the register what she wanted one by one as she scrolls her cellphone up and down. I checked my cellphone to see what she's seeing. The information is good but compressed compared to the menu right there over her face. Finally she finishes.

"I think my order is ready." 

The guy twirled briskly showing a bit embarrassment for temporarily neglecting outgoing orders. The last woman threw him off his game. 

"You know, now that I realize the cole slaw has apple and jalapeño I decided to have that too. I already have a mixed salad in the bag. I'm ready to go. I pulled out my wallet again. 

"Here. On the house." 

Another free thing! 


Shhh. The dough is resting.

Look! One is skinner than the rest and right next to one fatter than the rest. Man, I sure hope this insouciant distain for uniformity doesn't ruin everything.

Straight cream would make a decent sauce. 

This has 
* butter
* nutmeg
* chile flakes
* salt/pepper
* mustard powder
* grated Parmigiano Reggiano cheese. 

My dad used to say "This Parmesan cheese smells like toenails!" 

That never failed to crack us up. Because it did smell like toenails. Maybe. We didn't know. It just seemed hilarious. And we always had that Kraft Parmesan in the green cylinder container on hand always but none of us knew what a poor imitation it is and what the real stuff is intended to taste like. We had no idea what the real stuff does. 

And there was no way a young family could justify the difference in cost without appreciating what the real cheese is and what it does. 

Too bad. And that lasted my parent's lives. So much is forfeited by not knowing. Except for the humor of hearing your dad say that then gleefully sprinkle some over his spaghetti.  

whole chicken, cut, brined, baked

unbaked  ↑
baked  ↓

Un problema menor: no me gusta.

* The chicken is insufficiently overcooked for me. I like chicken overcooked. When the chicken reaches the recommended temperatures for dark and for white the tendons and things in there haven't had time to break down. They're too tough. And I don't like that. The whole thing, this plate, is covered with aluminum foil and returned to the oven, and for a long time too, like forty-five minutes. 

* The brine is too salty. I predicted that and took measures of soaking in clear water for a long time, and that didn't work. The over salting ruins the chicken.

* The panko breading does not contribute. It mostly falls off and that's good because it's not good. Better to not have any breading at all. Plain skin chicken is better.

grilled steak dinner with baked potato, zucchini and tomato

The cast-iron-y smoke flavor imparted into the zucchini is heavenly. Oil from the beef works for half a dressing on the zucchini and a faint drizzle of balsamic vinegar over both tomato and zucchini makes the other half while the faint smoke can not be improved from just sitting there on the pan off the heat while the meat rests. 

Meat cut into cubes as a nursing home benefit. I have the chef's knife and cutting board at hand in the kitchen so might as well use it and save all that scratching on plates. 

A cheeseburger with fries next door, or a full size Philly sandwich and chips from across the street both cost more than this meal. 

commercial Italian sandwich, tomato and red bell pepper soup

This is the kind of sandwich that you buy from a machine. I bought two from the small store across the street. One sandwich was smoked turkey and cheese, and half that sandwich straight out of the package was truly horrible. I thought that if I were sufficiently hungry then anything will taste good, but that is not the case here. One bite sates starvation like swallowing a rock and you're ready to toss the rest. But then the second half was toasted in a pan and that changed the sandwich completely. The cheese melts, the meat heats up and the white bread in both sandwiches is greatly improved by toasting.

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