After the McRib

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John Yoo · February 5, 2013 at 9:18pm

Listeners to the "Law Talk" podcast will know by now of Troy Senik's heretical thoughtcrime concerning the McRib. But even worse is the item's disappearance from McDonald's menus across the country -- like the steady dimming of the lights of civilization across Europe as Rome fell.

After turning away in disgust from a McDonald's in Los Angeles last week, hands empty of gooey pork goodness mixed with raw onion and pickle, I went on a quest for a fast food substitute. What should tide over the loyal McRibber until its next sighting? I tried a Carl's Jr. Jalapeno Burger and even a McDonald's CBO, but was left wanting more. And it wasn't even Chinese food.

Ricochetti, please help by nominating the go-to fast food meal until the return of the McRib.

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show Lucy Pevensie's comment (#61) ←

Joined
Nov '10

Re: After the McRib

Lucy Pevensie

Howellis: Carolina Ale House (in Raleigh and all over the Carolinas) offers the Pub Burger, "Our signature burger. Piled high with smoky bacon, American cheese, CAH onion strings & Papa Lou?s secret sauce." Really good, with really good fries.

Also, a new chain coming out in the southeast, Burgerfi. Very tasty, and healthy for a burger. · _{15 hours ago}

Thanks for the recommendation. I've passed Carolina Ale House but never stopped in.

#61 ·
February 6, 2013 at 7:23pm ·
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show Severely Ltd.'s comment (#62) ←

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Oct '10

Re: After the McRib

Severely Ltd.

BJRR

In Europe:Donerix- doner kebab (spiced veal) with fries and a Coke

I don't know what is in doner meat, but I'm pretty sure it's not actually veal...

On Doner, on Blitzen...

#62 ·
February 6, 2013 at 9:07pm ·
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show Severely Ltd.'s comment (#63) ←

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Oct '10

Re: After the McRib

Severely Ltd.

There should be a warning on this post. Three hours until dinner and my stomach isn't growling, it's bellowing.

#63 ·
February 6, 2013 at 9:14pm ·
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show Ross Conatser's comment (#64) ←

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Sep '10

Re: After the McRib

Ross Conatser

Tom Lindholtz: In Sacramento my go to burger of choice is at the Squeeze Inn. Check out the fried cheese on the burger in the lower left of their page photo. The original Squeeze Inn was in a teensy, tiny little house with two tables for two and three stools at the counter and a long, long line out the door at lunch time. It was sued by a lawyer who earns his living by shaking down businesses with ADA access lawsuits. It was a great old place. Fortunately, the citizens rallied and the owners re-opened in an unfortunately pedestrian strip mall store front. The ambiance is lost but the burgers remain. Worth a drive. And I will happily meet any Ricochetistas who want to experience the burger even without the ambiance. · _{22 hours ago}

If only, I used to live in Sact'o in Natomas which explains why I never saw that place. Sorry I missed it.

#64 ·
February 6, 2013 at 10:05pm ·
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show flownover's comment (#65) ←

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Aug '10

Re: After the McRib

flownover

Pseudodionysius: Duck fat. Raw duck fat. · _{19 hours ago}

Big fan, duck fat and goose fat the best.Cook a goose a year and use the drawn off fat the rest of the year, pure white, handles high heat.

Had raw wild duck liver one night

at a Wild Game restaurant in Paris. TO DIE FOR !!

Every time I gut a mallard or other duck after shooting, you better believe we collect the liver first. The gizzards are all hard as a rock with corn and bigger than their head. It's not good much, but I would love to find a recipe.