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Chinatown posted:Any yall car people out there I got a pack of these a week or so back and its the best tire spray I've ever used. https://www.youtube.com/watch?v=Ls0ZormAOhU&t=228s
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May 18, 2020 04:41
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Ultimate Mango posted:That is indeed the best glass cleaner On my sliding door I can act like I'm doing the graffiti on a wall.  The Kirkland microfiber towels are the best. 
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May 18, 2020 04:49
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Squashy Nipples posted:Howard Stern had a lot of fun mocking this. He even bought a bucket to try it out. quote:aka Chef Boy-Are-You-A-Dope HEH
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May 18, 2020 05:00
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Ultimate Mango posted:That is indeed the best glass cleaner Wrong, the best is Stoners Invisible Glass. It makes glass invisible. Which sounds like the stupidest claim but it's awesome.
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May 18, 2020 05:15
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StormDrain posted:Wrong, the best is Stoners Invisible Glass. It makes glass invisible. Which sounds like the stupidest claim but it's awesome. But will it get those hard water stains off my bong???
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May 18, 2020 13:40
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Went yesterday. Meat was hosed. Only steak was the expensive stuff. Pork was more expensive too. They had signs up saying they were getting charged more by distributors and weren’t making any more profit so I guess someone freaked out at them about it. We stocked up on pork chops (more expensive but not terrible) and sausage. They had TP but barely. We were there early and it was gone before we left.
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May 18, 2020 15:09
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If you have freezer space, buy a vacuum sealer and hit your local restaurant wholesaler. There is still a cornucopia of meats out there if you're willing to buy 25 pounds at a time.
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May 18, 2020 15:55
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Also chicken is definitely gonna super spike in price. My dad has been getting quotes for $2.50+ a baby chick when two months ago they were $0.70 all day.
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May 18, 2020 15:58
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Skinnymansbeerbelly posted:If you have freezer space, buy a vacuum sealer and hit your local restaurant wholesaler. There is still a cornucopia of meats out there if you're willing to buy 25 pounds at a time. yeah vacuum sealer mvp in this whole thing, just cooked 5 pounds of brisket and that was like 1/3 of the brisket
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May 18, 2020 16:04
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MarcusSA posted:Also chicken is definitely gonna super spike in price. Have we already blown through the college ball wing surplus
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May 18, 2020 17:08
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Chinatown posted:On my sliding door I can act like I'm doing the graffiti on a wall. Are those the yellow ones? I have like 20 of them and I don't remember where I got them but I use them for everything from dusting to cleaning my guns.
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May 18, 2020 17:47
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Love the Costco pork chops but they're so thick you either have to sous vide them or cut them in half or they get really dry by the time the centre is cooked.Pennywise the Frown posted:Are those the yellow ones? I have like 20 of them and I don't remember where I got them but I use them for everything from dusting to cleaning my guns. Yeah I use the yellow Costco ones for cleaning cars, records, guns. They're awesome
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May 18, 2020 18:15
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Pennywise the Frown posted:Are those the yellow ones? I have like 20 of them and I don't remember where I got them but I use them for everything from dusting to cleaning my guns. Yeah they rule. I use em for everything.
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May 18, 2020 18:58
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Chinatown posted:Yeah they rule. I use em for everything. Great in a TP shortage too
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May 18, 2020 18:59
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large hands posted:Love the Costco pork chops but they're so thick you either have to sous vide them or cut them in half or they get really dry by the time the centre is cooked. You’re cooking them too hot. Turn your burner down to about medium then raise the temp at the end if you want more of a sear.
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May 18, 2020 19:02
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Cyrano4747 posted:You’re cooking them too hot. Turn your burner down to about medium then raise the temp at the end if you want more of a sear. Yeah I might try that or a reverse sear in the oven if my anova ever breaks but I can get them so juicy sous vide I'll never go back voluntarily.
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May 18, 2020 19:05
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large hands posted:Love the Costco pork chops but they're so thick you either have to sous vide them or cut them in half or they get really dry by the time the centre is cooked. Sounds perfect for baked stuffed pork chops to me. Make a cavity in the center of the chops, mix up some blue cheese & diced apple, and stuff 'em. 20ish minutes in a preheated oven at 325, 5 minute rest, eat.
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May 18, 2020 19:10
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I got hella yelled at by some lady when I knocked over a small food box she had put on the floor and propped up against a freezer door She was like 20 feet away? Anyway I got owned
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May 18, 2020 19:18
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large hands posted:Yeah I might try that or a reverse sear in the oven if my anova ever breaks but I can get them so juicy sous vide I'll never go back voluntarily. I feel like once you sous vide pork chops you'll never go back to cooking them any other way.
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May 18, 2020 20:48
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Barry posted:I feel like once you sous vide pork chops you'll never go back to cooking them any other way. Same with chicken breasts, it's SHOCKING
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May 18, 2020 20:55
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FCKGW posted:I hope the samples never come back I almost never commit to a Costco-scale-large quantity of a new food product, without having some knowledge about it. More than once I have purchased a new item based on a sampling.
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May 18, 2020 21:10
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drat. When I ordered my TV it said it'd probably be delivered around May 20th. They just emailed me the "choose your delivery date" thing and the earliest is June 1st. 
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May 18, 2020 21:11
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^^ I didn't linger too long in the TV section yesterday, but selection in store seemed way lower than normal. They used to have 6-8 65" sets and now it was more like 3. Barry posted:I feel like once you sous vide pork chops you'll never go back to cooking them any other way. large hands posted:Same with chicken breasts, it's SHOCKING I don't think I'd ever had a pork chop I liked before I starting Sous Videing them. I don't ever recall seeing a sous vide device in Costco, just some Instant Pots which feature a sous vide feature.
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May 18, 2020 21:23
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GORDON posted:I almost never commit to a Costco-scale-large quantity of a new food product, without having some knowledge about it. Same. Hell, when I first tried those Ultimate Fishsticks they sell, I didn't just get the fishsticks, I bought the toaster oven she was using to prepare them. CAPITALISM HO!* *And I am capitalism's ho... 
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May 19, 2020 01:51
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GORDON posted:I almost never commit to a Costco-scale-large quantity of a new food product, without having some knowledge about it. I'm relatively fine with sampling niche stuff but when they're just handing out tyson chicken nuggets that attract the largest (numerically and physically) families to clog the entire section it is annoying.
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May 19, 2020 01:52
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Trip report from Costco in Wilmington NC, staying with some family members. Nobody has masks here, it's like 1 out of 20 wearing as mask or observing social distancing. Signs up outside Costco about putting a mask on but nobody is enforcing it, it seems insane. Tons of meat here though there's a lot of plants nearby, but oddly zero TP or paper towels
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May 19, 2020 01:56
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legion989 posted:Trip report from Costco in Wilmington NC, staying with some family members. Maybe they've got a handle on things and cases are trending downward?  Oh...
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May 19, 2020 02:08
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I went to the Woodinville Costco yesterday. They're doing a good job of covering up the holes, but man are they out of a lot of stuff. I didn't notice too many price increases, but there were a few very noticeable price decreases. Butter was $6.50 for the Kirkland four pack, which is $usually $9-10. Vanilla was down to $25 and it's been $32 in the past six months. 100% mask usage though.
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May 19, 2020 02:45
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FCKGW posted:Maybe they've got a handle on things and cases are trending downward? NC is one of the states that said "gently caress our benchmarks for reopening"
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May 19, 2020 03:22
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For y'all sous vide pork chops, what temp and how long?
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May 19, 2020 03:30
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Ches Neckbeard posted:NC is one of the states that said "gently caress our benchmarks for reopening" Yeah testing is up and that's one of our benchmarks so opener up wow it's finding so many cases the system works
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May 19, 2020 03:33
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ArbitraryC posted:I'm relatively fine with sampling niche stuff but when they're just handing out tyson chicken nuggets that attract the largest (numerically and physically) families to clog the entire section it is annoying. Same, I never sample something I already purchase unless I'm starving, for some reason. I am burdened with an overdeveloped sense of integrity.
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May 19, 2020 03:34
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The Slack Lagoon posted:For y'all sous vide pork chops, what temp and how long? I do 145F for two hours. If it's a thick cut I'd probably tack on an extra hour or two.
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May 19, 2020 03:37
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BeastOfExmoor posted:Vanilla was down to $25 and it's been $32 in the past six months. ...and just as I was running out of my last bottle. I was thrilled to get it.
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May 19, 2020 03:39
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The Slack Lagoon posted:For y'all sous vide pork chops, what temp and how long? My wife like's them fairly rare so I've been somewhere between 137-140f for an hour or so. Over the weekend I threw a couple in the bath at that temperature and forgot about them for about 3 hours and it was noticeably more tender, so play around and see what you prefer. I also sear them in case iron using ghee and pour the ghee over top at the end to add a little oil flavor that you miss since pork chops or so lean.
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May 19, 2020 04:24
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Rare pork chops?? 😳
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May 19, 2020 04:45
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Here's an excellent article about sous vide chops that includes a time/temperature graph for the didn't levels of done-nessMarcusSA posted:Rare pork chops?? Pasteurization will occur at lower temperatures, it just takes longer, sous vide is great for letting you do stuff like this.
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May 19, 2020 04:51
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I mean as long as they’ve been through a freezer at some point the wife is really unlikely to get a worm or whatever
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May 19, 2020 05:51
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but just imagine that thread tho
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May 19, 2020 05:52
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Chinatown posted:Any yall car people out there I got a pack of these a week or so back and its the best tire spray I've ever used. Who TF shines their tires lmao
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May 19, 2020 08:01
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