scubadoo97

I hadn't eaten at Mc Ds for at least the last decade or so but on a recent road trip the driver wanted to stop at Mc Ds. With the discussion of the soon to be eliminated Angus burger and the new McFish bites discussed on EG I decided to take the plunge on both. An Angus burger and a McFish sampler made it's way onto my lap. The Angus burger was a big let down. Over cooked hockey puck. Blehhh! The McFish bites were okay. I would never go out of my way for them and may never eat them again since I hope it's another decade or more before I walk in or drive through another Mc Ds I was thinking that one way to work with the McFish bites would be to use them to make a quick and dirty Po-boy. If dressed well it could work

Nor am I, but these products are made to be cooked in lots of water. I remember the first time I tried to braise one in the oven. It's was like a salt lick. When I smoke a corned beef unless I soak at least 24 hrs it still very salty and I like salt

When using prepared corned beefs from the grocery store, are you soaking to remove some salt? If so how long? I see a variation of salt content from 600 mg/ 4 oz to 1200 mg/ 4 oz and more

Steve, did you make baked pan kibbeh or the torpedo shaped and fried variety?

I did this

I just looked and I have both Morton's Kosher salt and pickling salt in the cabinet. The Kosher does indeed list an anti caking agent. The pickling list only salt

Diamond or Morton's kosher to cook with and Morton's pickling for mixing brines. Maldons for finishing

Just be careful when lifting the lid to keep any condensation from dripping on the control box. The short cord puts the control box a bit too close. I have mine sitting on a large raised cutting board to keep it out of the way of any moisture

Nice job!

Last night I made a Kala Chana curry dish served over rice. This kind of food just pushes my buttons, big time. The day before that it was red beans and rice. Been trying to use up some of the dried beans in the pantry.

Huiray, you photos are killin me. They're gorgeous. I would love to try all of them Jason, shrimp look real good. Hard to beat fresh shrimp. Have a place not far away that does sell shrimp right off the boat in Tarpon Springs. Head on and they're great.

Yes now on the big screen I can tell they are beet stems. I use the stems a lot and usually cook the greens and stems together but slice the stems very thin so they cook quickly. I think I like the stems better than the leaves.

Agreed, nice plating Dcarch and great color on the smoked chops. Those might be some kind of chive under the chops. Garlic chive?

I can almost hear the skin crackling. Looks great

Scotty Boy, that salmon looks amazing.

I really like Emeril on TC. He's very kind and insightful. The Emeril we first grew to love before being transformed into cartoon character

Agreed. Do we really need the pseudo drama?

Looks really nice Kerry. I often toss the slices on the grill Mr Holloway. Good looking chili and photo tutorial

Paul, your lamb looks excellent. The combination of SV, searing and brief roasting gives the meat a traditional roasted appearance.

That lamb looks wonderful. Can't wait to get my replacement SideKIC to try this

Why not a inexpensive maple board?

I did boneless short ribs 56C/65 hr. They were pink and tender

Nice looking fish Baselerd Soba I'm digging your dishes. I love beets

Cool, thanks Pedro. Good to know

I also noted this with the SideKIC but it was in a smaller container at the time. Until things level off I'm there with my Thermapen to check the water temp periodically. I've also noted that the SideKIC will display a temp lower than what I find with the Thermapen during the initial heat up. But once it all comes to temp it's pretty stable and the display and Thermapen will only vary by .5*F