chefdg

I knew that today was "fish fry" day so I went and had a Cuban at a local restaurant, but I did have "clam chowder" at work and I almost puked. Where are you Get in my belly?

I'm glad other people use this method as well. Whenever I do this I get these looks as if I just burned a bundle of hundred dollar bills. And to add a little personal preference, I like to keep all the ingredients that are going into the spring roll unseasoned and then make a nice salty dipping sauce. This way the rolls stay crunchy and springy.

Not one, not two, but three brats with saurcraut!!! They really helped the hang-over. Then I scarfed a piece of seabass that was incorrectly ordered.

One hard shell and one soft shell taco. My favorite day of the week. Oh, and then about a million poppers on the line b/c we had "latino night" at the club attached to the hotel.

This is the first thing that came to my mind. Cured food is cured no matter how much you rinse it.

Yesterday it was fried fish of some sort with tater tots. Both soggy from sitting in the "box" for about four hours prior to eating. Later on I made myself a black and blue burger with fries that nearly made me sick. Two miller lites for dessert (at home).

I second that

What do you mean by "bbq-ing" the duck? If you mean grilling the duck whole I would suggest steaming it for 5 minutes first and then shocking it in an ice bath. This will remove a lot of the exterior fat from the skin. If you can't steam it then boil it for about 8 minutes and then shock. If you are talking "bbq" in the sense of a dry rub and indirect heat cooking with or without a "mop" use the spray bottle of water if you see too many flare-ups, or lower the heat.

I surprised myself with 73! Although some are compilations of magazines (cooks illustrated hard covers)

Do you also have jarred ketchup? Any pickles? Then you have jarred salad dressing.

Your my new friend.

Baked penne twice. Twice because we were supposed to have chicken fingers as well so when I came back for my break the only choice I hade was baked penne again. But it was free!

7, and they are all the wife's.

No, don't do it.

I would tend to leave brining to lighter colored meats (chicken or pork). My reason for this is their neutral natural flavor. Red meats have such a unique flavor that would be compromised by the brining.

Everyone keeps saying "wood".

I love how we can go from fingerling potatoes to duck fat in a matter of one post.

Brining always precedes smoking.

A fun one to do is twice baked, they are small enough so two or three is just enough. Try a little truffle in them.

So who's right, fatguy or edsel?

My favorite is preserved in Adobe sauce. It comes in small cans and has a great flavor. Sorry, don't know the source.

Wood grilled salmon/trout cakes from a place I worked in Cruso N.C. Grill the fillets over high heat quickly, do not cook fully, and then make the cakes with whatever ingredients you want in them. I have searved crab cake benedicts before and got rave reviews.

Costa Rica= Seabass Civeche (I can't remember the Tico term for it)

Looks like you opened up a can of "fresh" worms. FRESH, FRESH, FRESH, FRESH!!! Can't say it enough. I'm glad that you don't have to be told/reminded.

The citrus acid actually denaturizes the proteins in the meat. Did I just say that? I did learn something in school. I would suggest tenderizing with a mallot instead and then using the lime after grilling.