Don’t get me wrong. None of the places we tried are Zhang’s bad but they just aren’t Bagel Oven good. I would happily eat the bagels from any of the places if someone brought them to the office. I would just be silently judging…
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Usual mixed grill after beach.
KC Strip. Huge fan of the bone-in strip. Yes you are paying for bone but you are paying less per lb.
Grilling this cut you get the bone-in strip with great flavor, and also the opportunity to gnaw at the remaining bone. I usually cut the strip out, then put the bone in the toaster oven for a few. Usually salt, sometimes hot sauce. Very tasty, but messy.
GF and my mom tear up the chicken bones but I am more of a fan of beef and pork. Delicious.
Also some grillers from Shoprite meat dept. Basically chicken breast pieces seasoned and wrapped in bacon. Less than $5 for 5 pieces and helps with the lunch budget for a couple of days.
Also some country ribs with soy/garlic/hoisin marinade.
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I miss Bagel Oven, too. Where did you find the recipe for your bagels?
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Iberico Secreto and Pluma along with NZ Angus Tenderloin Kabobs in Aji Panca marinade.
This was a good eating night.
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Traditional poppy seed and sesame seed bagels. Yum.
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We’re using America’s Test Kitchen New York Style bagel recipe.
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That all looks so good. May I play?
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I was going to say I’ll root for his team if I can come to the next one! 
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This was pretty good. Would have liked some mortadella and more prosciutto with a bit less salami. GF doesn’t eat the cheese so had to be a bit restrained there. Green is roasted Long Hots which was a nice add.
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Ya gotta get in your roughage!
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Tallarin a pesto like pasta dish that ironically has been made with Trader Joe’s pesto tonight to make it easier. Usually a mix of basil and spinach blended into a pesto like mixture done Peruvian style. Served with Papa Huancaina.
Seems there is a lot of starch mixing in Peruvian cuisine, or my GF is channeling her dislike of vegetables into her cooking.
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