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Costco really uppin its game lately
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Nov 5, 2014 02:59
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Once they had this artisan brie with an ashy rind that was literally the best cheese I've ever eaten, but they haven't had it back since. 
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Nov 5, 2014 03:24
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GrAviTy84 posted:Costco really uppin its game lately They've had those like four years running around this time of year. We usually work them into thanksgiving somehow.
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Nov 5, 2014 04:55
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Squashy Nipples posted:Once they had this artisan brie with an ashy rind that was literally the best cheese I've ever eaten, but they haven't had it back since. There was an article about that -- http://costcoconnection.texterity.com/connection/201212/?pg=91 sure, it's puffery, but it's interesting puffery and it's the best brie I've gotten outside of a high-end cheese shop.
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Nov 5, 2014 05:17
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GrAviTy84 posted:Costco really uppin its game lately those look like pretty abysmal chanterelles, but that's a pretty good price for the US...
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Nov 5, 2014 06:07
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mindphlux posted:those look like pretty abysmal chanterelles, but that's a pretty good price for the US... All kantareller (  ) that you haven't personally picked out of the ground look awful by comparison.
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Nov 5, 2014 08:04
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Xoidanor posted:All kantareller ( I have never forgiven Rolf Storberg (RIP omg) for not letting us know his secret kantarel & smultron locations before he died. The bastard. He'd vanish for an hour or two into the woods and come back with baskets full.
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Nov 5, 2014 11:31
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GrAviTy84 posted:Costco really uppin its game lately Those look like poo poo tho, and they're more than I pay currently ($8.95/lb)
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Nov 5, 2014 13:15
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Chef De Cuisinart posted:Those look like poo poo tho, and they're more than I pay currently ($8.95/lb) They're squished together in a saran wrapped styro box of course they look like poo poo. Out of the box they look alright.
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Nov 5, 2014 17:48
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I just prepared and ate spam for the first time. The smell and texture of the uncooked, gelatinous ham-loaf disgusted me upon opening the can. I pushed on though, cutting the loaf into the thinnest slices I could manage. I put two of them in my cast iron pan and started frying them up with an egg. The foul scent quickly transformed and became surprisingly appetizing as it fried. When the slices became brown and crispy, I tossed them between some bread with the egg and a slice of cheddar making a nice little breakfast sandwich. The thin slicing and subsequent frying took care of the texture problem and I was pleasantly surprised that such an unappealing product became a reasonably tasty breakfast meat. Spam isn't particularly cheap at my local Safeway though, so I don't think there's much reason to use it over sausage, bacon, real ham, etc. except maybe for some occasional variety.
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Nov 5, 2014 20:08
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spam owns. haters gonna hate
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Nov 5, 2014 20:12
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Xoidanor posted:All kantareller ( Well, those of us with no access to fertile chanterelle grounds ave to make do with store bought ones. Although it does look a bit strange seeing them pre-packaged, and not like they usually do. 
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Nov 5, 2014 20:27
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GrAviTy84 posted:spam owns. haters gonna hate quotin this
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Nov 5, 2014 20:29
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radthibodaux posted:Spam isn't particularly cheap at my local Safeway though, so I don't think there's much reason to use it over sausage, bacon, real ham, etc. except maybe for some occasional variety. it is better than all of these in sushi as well as in fried rice.
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Nov 5, 2014 20:49
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$35 shipped for a Wolfgang Puck brand pasta-making kit just dropped on ebay.quote:Dough roller quote:“These are new/unused items that have been re-boxed. Items will be in like new condition. 90 Day Warranty.” Seller has 99.4% of 35k feedback http://www.ebay.com/itm/Wolfgang-Puck-Bistro-Elite-Pasta-Making-Set/301197244310#viTabs_0 (edit: bought it on impulse before seeing if it was any good, thinking they'd sell out fast. Just looked and they're $90 on amazon with 2 good reviews. http://www.amazon.com/Wolfgang-Puck-Bistro-Elite-Pasta/dp/B00MLENKVE/) Very Strange Things fucked around with this message at 21:08 on Nov 5, 2014 |
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Nov 5, 2014 21:04
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I don't buy Hormel products because I don't like abusive labor practices and shitheel companies. http://www.motherjones.com/politics/2011/06/hormel-spam-pig-brains-disease I actually just try to avoid industrial butchery entirely. I have the luxury of knowing where a lot of my meat comes from, so if you have to buy SPAM, at least get it cheap, don't think it's something special. Otherwise, shop at your local butcher. Even the ones who cut from primals at the back of the grocery store can point you to what's best for value that day. Vote with your dollars! Because dollars are better then people now, apparently.
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Nov 5, 2014 21:20
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Suspect Bucket posted:I don't buy Hormel products because I don't like abusive labor practices and shitheel companies. That article was linked during ICSA spam and it should be noted that for as egregious of accusations it makes and the breadth of its claims, it is the only place that says anything about it. Regardless, there are many not spam spams out there. Its just potted meat. Ain't no big deal.
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Nov 5, 2014 21:26
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Suspect Bucket posted:I don't buy Hormel products because I don't like abusive labor practices and shitheel companies. QTIYD
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Nov 5, 2014 21:50
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GrAviTy84 posted:That article was linked during ICSA spam and it should be noted that for as egregious of accusations it makes and the breadth of its claims, it is the only place that says anything about it. Regardless, there are many not spam spams out there. Its just potted meat. Ain't no big deal. I was looking a few weeks ago, but dead-ended, so I'll ask here. Does a more-ethical tinned pork or beef product exist? Something preferably sourced from pasture raised (can be feedlot finished, I don't want to be impossible), using humane slaughter from either a unionized or well regulated meat packer? For freezer meals, I get Saffron Road stuff. If they're good to the animals, I can hope the same sentiment extends to the workers. http://www.saffronroadfood.com/
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Nov 5, 2014 21:58
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Suspect Bucket posted:I was looking a few weeks ago, but dead-ended, so I'll ask here. Does a more-ethical tinned pork or beef product exist? Something preferably sourced from pasture raised (can be feedlot finished, I don't want to be impossible), using humane slaughter from either a unionized or well regulated meat packer? pretty easy: nitrate cure pig parts with spices of choice, braise until disintegrating, pick out bones, pressure process in jars.
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Nov 5, 2014 22:02
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Last week a friend of mine did a big all kimchi meal, where everything served had kimchi in it. The only thing I didn't like was the fried rice with kimchi and spam; I like both of the main ingredients, but fried together the texture was a bit odd, and it was really salty.
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Nov 5, 2014 22:22
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Suspect Bucket posted:I was looking a few weeks ago, but dead-ended, so I'll ask here. Does a more-ethical tinned pork or beef product exist? Something preferably sourced from pasture raised (can be feedlot finished, I don't want to be impossible), using humane slaughter from either a unionized or well regulated meat packer? There's likely close to no market for free range spam. Most people on a budget will choose factory farm meat over humane spam.
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Nov 6, 2014 00:36
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Hello fellow ARFIDs!!! I just have to share that I was approved for Social Security Disability today based on my ARFID condition. What a relief! No more having to throw myself into social situations involving eating and panicking about it.
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Nov 6, 2014 03:02
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Burn it all down.
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Nov 6, 2014 03:55
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Mr. Wiggles posted:Burn it all down.
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Nov 6, 2014 04:02
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DekeThornton posted:Well, those of us with no access to fertile chanterelle grounds ave to make do with store bought ones. Although it does look a bit strange seeing them pre-packaged, and not like they usually do. I am about to come in my pants a tiny bit. geetee posted:Hello fellow ARFIDs!!! I just have to share that I was approved for Social Security Disability today based on my ARFID condition. What a relief! No more having to throw myself into social situations involving eating and panicking about it. No, wait, it's gone.
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Nov 6, 2014 09:46
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Mace is an awesome spice, I've discovered. Next up is gonna be mace cookies. Like nutmeg, but not as peppery, with strong hints of fruit and citrus.
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Nov 6, 2014 11:28
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Sjurygg posted:Mace is an awesome spice, I've discovered. Next up is gonna be mace cookies. Like nutmeg, but not as peppery, with strong hints of fruit and citrus. What the gently caress.
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Nov 6, 2014 12:54
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LoonShia posted:What the gently caress. Mace the spice, not the predecessor of pepper spray.
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Nov 6, 2014 13:35
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Suspect Bucket posted:Vote with your dollars! Because dollars are better then people now, apparently. Um dude I dont think this has never not been true.
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Nov 6, 2014 15:23
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LoonShia posted:What the gently caress. Mace is the same plant as nutmeg. It's basically the remains of the fruit that dries up around the nutmeg nut in little stringy shreds of delicious spiciness. I haven't worked with mace at all but by that flavor description I may need to start. My newest cookie spice is cardamom - I found a pistachio/cardamom sugar cookie recipe that very quickly made its way onto my every-year Christmas baking list.
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Nov 6, 2014 15:54
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Those are both super traditional baking spices. Surprised you haven't used them before, bart.
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Nov 6, 2014 16:18
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Mr. Wiggles posted:Those are both super traditional baking spices. Surprised you haven't used them before, bart. Yeah exactly. Mace is even in Bittman's book, it's hardly an unusual spice. bartolimu posted:My newest cookie spice is cardamom - I found a pistachio/cardamom sugar cookie recipe that very quickly made its way onto my every-year Christmas baking list. Yeah, once I started cooking Indian food, I started putting cardamom in everything. It's SO good in hot chocolate.
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Nov 6, 2014 16:19
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I've always used green cardamom pods. How do black pods differ?
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Nov 6, 2014 16:27
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I find that they have a distinct dawn soap taste if eaten whole. Then they numb out your tongue.
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Nov 6, 2014 16:29
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They are very different, the garam masala I have on hand has both in it. The black stuff is sharper, more intense, more peppery. EDIT:^^^ Yeah, there is a slight numbing quality, a bit like cloves.
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Nov 6, 2014 16:30
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Mr. Wiggles posted:Those are both super traditional baking spices. Surprised you haven't used them before, bart. For whatever reason they didn't make it into my family's repertoire. Even the German-based recipes are cinnamon/ginger based and don't use much nutmeg or mace. Also my mother doesn't particularly care for nutmeg so I didn't start using that in anything until I was baking on my own. I should probably borrow great grandma's recipe book from her and see if she's been hiding some sweet barely-legible nutmeg based technology from me.
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Nov 6, 2014 17:13
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Mr. Wiggles posted:I find that they have a distinct dawn soap taste if eaten whole. Then they numb out your tongue. My mom used to make a sweet cardamom quick bread and the last time I made it I used just-bought cardamom from Penzey's and you couldn't eat more than a bite or two without going numb. That poo poo freaked everyone out.
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Nov 6, 2014 20:50
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I bought a jar of mace once, then realized I'd just spent like $16 for a recipe that called for 1/8tsp. I found a recipe for Mace Cake and then proceeded to make cake after cake because it was so drat good. http://www.epicurious.com/recipes/food/views/Mace-Cake-231814
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Nov 6, 2014 21:04
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Flash Gordon Ramsay posted:I've always used green cardamom pods. How do black pods differ? Black cardamom is smoked. It never ceases to intrigue me how the US, which basically runs on pumpkin pie spices, aren't all over cardamom. poo poo is good. Tip: pound whole green pods in pestle and mortar, sift. Easy, fresh, hyperaromatic cardamom. Now go make some buns.
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Nov 6, 2014 22:33
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