Welcome to the echo. At one time we had a
significant Canadian contingent, but as things
have evolved, we're down to a small northerly
presence. Truth be told, we're quite contracted
in general. Where are you located, and what
sorts of food are you most interested in
(besides coffee and doughnuts)?

Canadians love Tim Horton's. When you say you don't like it you get
dirty looks and sometimes death threats.

I'll drink it because it's conveniently everywhere and the service is fast, but it's far from my favourite. The quality has been noticeably worse since they lost their original supplier years ago.

Sad, but that's the way the world goes.

Funny thing is McDonalds picked up said supplier and their regular coffee nowadays tastes very much like the old Tim's. I'd probably stop there for coffee more often but I find their service very slow in comparison.

Here in the states, McDonald's coffee has
had its ups and downs. For a while, Green
Mountain Roasters was its main supplier;
now, who knows (I havent had McDonald's
coffee in close to fifty years.
==
McDonald's Barbecue Sauce
cat: tastealike
servings: 6

1/2 c Kraft original flavor barbecue sauce
1/3 c Bullseye original barbecue sauce
1 ts light corn syrup

Combine the ingredients very well. Microwave
on high for 30 sec, then stir again. Use
immediately, or cover and refrigerate until
needed. Makes about 6.5 oz (6 packets) of
McDonald's Barbecue Sauce.

McMenu: Do-It-Yourself McDonalds Restaurant Recipes
==
McDonald's Honey Dipping Sauce
cat: tastealike
servings: 1

HONEY

just honey, you wild, wacky McFreak!

McMenu: Do-It-Yourself McDonalds Restaurant Recipes
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Quoting MICHAEL LOO to JOHN MCCOY <=-

now, who knows (I havent had McDonald's
coffee in close to fifty years.

I haven't been to the US in a decade, but if you do get to Canada
the McDonald's coffee will impress you. From what I can gather from
other people in the echo it's the same in the USA as well, I just can't
guarantee that.

Shawn

... Why is it that every time I write F you see K?
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On 05/26/18, MICHAEL LOO said the following...

Where are you located, and what sorts of food are you most interested in

Ottawa, and I'm a meat & potatoes kind of guy. Although with the price of beef lately it's more like pork, chicken & rice.

Here in the states, McDonald's coffee has
had its ups and downs. For a while, Green
Mountain Roasters was its main supplier;
now, who knows (I havent had McDonald's
coffee in close to fifty years.

The last time I had coffee from McDonald's south of the border it tasted
quite different, as well as darker roasted more flat than they serve up here. That was just last year and I didn't really care for it so you may not be missing much.

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Re: Re: 795 fast food was Timmy's
By: John McCoy to MICHAEL LOO on Tue May 29 2018 06:34 am

Ottawa, and I'm a meat & potatoes kind of guy. Although with the price of beef lately it's more like pork, chicken & rice.

Ok! I do a lot of pork and fish here. I'm 'retired US Navy' after 26 years in the canoe club. Now on second career. Because of the 26 years, Navy, we moved a lot including overseas for many years. You'll see a few like me here.

My cookery is very much 'fusion' meaning I bring in 2 or more culinary bits to it. When I look at shrimp, my mind dives to New Orleans and Japan. I'm apt to take dashi to a boil then add the shrimp and a cajun seasoning. Yeah, I'm wierd like that but the folks here love me anyways.

I have so many pork recipes here that it would make more sense to ask what is your normal cut and i can pass you some new ideas?

Here's a basic version hand typed and not in MM

2 slices, 1 inch thick each of boneless pork loin. There are 2 types sold under that name, I mean the long ones about 2foot and from 12-18lbs I think.
- These would be about 3/4lb each or 12oz or a little over 1/2kg total

Mix a marinade of:
Hot-sweet chicken sauce (Mae Ploy is a well known name)
BBQ honey mustard sauce
Soy sauce
(1 part each for a total of 1 cup)
Then add: Splash of vinegar (1tb at most)
Optional: a ts of curry powder

Marinade 30mins-2hours (just depends on your timing there)

Heat a cast iron skillet (preferred) then add it all in, include marinade. Once the marinade is bubbling (about 5 minutes), flip meat and turn off the heat and put a lid on it. The cast iron will deliver the rest of the heat.

We like this fairly rare so it gets pulled to a plate about 5 minutes later and cut to long thin strips across the grain. We eat less meat and more veggies than the average USA folks so this has leftovers for 3 adults.

Serving with it would be rice and mixed set of steamed veggies depending on what was on hand.

xxcarol
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On 06/02/18, Carol Shenkenberger said the following...

I have so many pork recipes here that it would make more sense to ask
what is your normal cut and i can pass you some new ideas?

I grab whatever's on special, really. Cooking is done on the barbecue when
the weather's good. For tenderloin, rib end or center chops I usually wing it with the marinades/sauce and adjust to taste, aiming more for savory over sweet. I often mix together a simple garlic dry rub when grilling (salt, pepper, paprika, garlic, chili powder and maybe some brown sugar). Back ribs and shoulder roasts get a thicker sweet sauce, with the latter getting
shredded into pulled pork. For sweet sauces I'll use either brown sugar or honey depending on what I've got on hand.

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Re: Re: 795 fast food was Timmy's
By: John McCoy to Carol Shenkenberger on Tue Jun 05 2018 02:08 am

On 06/02/18, Carol Shenkenberger said the following...

I have so many pork recipes here that it would make more sense to
ask what is your normal cut and i can pass you some new ideas?

I grab whatever's on special, really. Cooking is done on the barbecue when the weather's good. For tenderloin, rib end or center chops I usually wing it with the marinades/sauce and adjust to taste, aiming more for savory over sweet. I often mix together a simple garlic dry rub when grilling (salt, pepper, paprika, garlic, chili powder and maybe some brown sugar). Back ribs and shoulder roasts get a thicker sweet sauce, with the latter getting shredded into pulled pork. For sweet sauces I'll use either brown sugar or honey depending on what I've got on hand.

Ok! You use more 'sweet' than I do but we hit the savory well. Same on 'what's on sale' in general here. I'll pass some stuff this weekend that we like ok?

xxarol
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On 06/05/18, Carol Shenkenberger said the following...

Ok! You use more 'sweet' than I do but we hit the savory well. Same on 'what's on sale' in general here. I'll pass some stuff this weekend
that we like ok?

That sounds great. I've also tried crispy dry rib recipes instead in lieu of traditional sweet sauces but it feels blasphemous.

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