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FWIW I've gotten some Choice steaks at Costco that had really good marbling. Like noticeably better marbling of the same grade than at the supermarket.  Prime is worth it if you wanna go whole hog.
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Sep 14, 2020 03:08
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Isn’t it better to just look at it? Unless there are a bunch of cysts on the underside the quality should be fairly apparent.
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Sep 14, 2020 03:16
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I really like the flank steak for pho, or carne asada or fajitas or whatever, the costco stuff always has really nice marbling and is basically the same price you'll pay for a random lovely cut at the grocery store the brisket at $3 or $3.50/lb is a fantastic deal although you have to buy the whole primal, you can get like three nice pieces out of it and freeze two of them Paul MaudDib fucked around with this message at 03:33 on Sep 14, 2020 |
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Sep 14, 2020 03:19
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Paul MaudDib posted:I really like the flank steak for pho, or carne asada or fajitas or whatever, the costco stuff always has really nice marbling and is basically the same price you'll pay for a random lovely cut at the grocery store I got that Brisket for my last party. Money well spent, I felt like a king with two trays of sliced Brisket. A meat I usually only get a few slices of for $10 and I had enough to eat until I was absolutely sick of it.
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Sep 14, 2020 03:24
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pentyne posted:Maybe this is heresy but what is the worst thing you've bought at Costco? Those Kam Yen Jan Chinese Style Sausages made me throw away an otherwise good meal. The ones at my local asian food market have me spoiled. These had a horrible grainy texture and I have no idea what they used instead of fat.
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Sep 14, 2020 03:33
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s korean peeps eat more ramen than americans not per capita, total
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Sep 14, 2020 04:02
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Gravitee posted:I do the same thing, I bought two packs of three Prime steaks this week, split into two each and freeze them. We have them for Sunday dinner about once a month and it's spoiled me for any other store bought steak. They really are just so much better quality then regular grocer steaks. I tried to go back to a decent price Stater's ribeye and it was like chewing gristle the entire time. Do you vacuum seal and freeze? I haven't bought and stored them like that I just buy a pack of prime ribeyes and eat steak for dinner for 2-3 nights once a month.
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Sep 14, 2020 04:18
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pentyne posted:Maybe this is heresy but what is the worst thing you've bought at Costco? A common reaction to mooncakes. 400 calories is pretty light for a mooncake tbh, they're usually like a thousand each. They are the most calorie dense things I've ever seen.
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Sep 14, 2020 04:24
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do what prc peeps do and eat mooncakes that some drat food chemists have whacked away proper at to make them less despairnugget. starbucks or kfc brand for the humor value
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Sep 14, 2020 05:02
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pentyne posted:Maybe this is heresy but what is the worst thing you've bought at Costco? Maruchan Spicy Chicken Yakisoba.
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Sep 14, 2020 05:02
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From a couple pages ago, butquote:Costco Fanfiction 
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Sep 14, 2020 05:14
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bob dobbs is dead posted:do what prc peeps do and eat mooncakes that some drat food chemists have whacked away proper at to make them less despairnugget. starbucks or kfc brand for the humor value I thought Chinese people don’t actually eat very much mooncake; a ton of people buy it for the festival but it all gets passed around like their version of fruitcake. At least that’s what I heard on some radio show.
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Sep 14, 2020 05:27
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Can I just buy one? Maybe not the right question for the Costco thread
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Sep 14, 2020 06:02
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Is it possible to freeze steaks without loving them up, if you don't have a vacuum sealer? We have large and small ziploc bags.
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Sep 14, 2020 07:07
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redreader posted:Is it possible to freeze steaks without loving them up, if you don't have a vacuum sealer? We have large and small ziploc bags. you can get a decent vacuum seal by immersing the bag in water to force all the air out. if you look up "sous vide water displacement method" there's lots of info on it, but its pretty simple you put the steak in a regular zip loc bag and close it almost all the way, and push the air out, then you slowly immerse the bag in water and let the water pressure push the air out, all the way up to the top and then seal it
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Sep 14, 2020 07:10
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david_a posted:I thought Chinese people don’t actually eat very much mooncake; a ton of people buy it for the festival but it all gets passed around like their version of fruitcake. At least that’s what I heard on some radio show. yes, except for the artificial processed stuff which is legit tasty in the standard artificial processed way and enough demand that you hve to preorder it buy artificial and processed today, because the natural stuff tastes like crap
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Sep 14, 2020 07:13
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successful fusillades in the war against despairnugget moon cakes that i know of: - put some pot in em (not recommended actually inside an asian polity) - make em ice cream - if the innards can be whipped or aerated in any way, whip them - soak them in liquor like the anglos do w their own despair holiday confections - just go have some mochi instead lol also warming up shortcrust in a microwave sucks, convection oven is best, ordinary toaster oven in a pinch bob dobbs is dead fucked around with this message at 07:29 on Sep 14, 2020 |
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Sep 14, 2020 07:26
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redreader posted:Is it possible to freeze steaks without loving them up, if you don't have a vacuum sealer? We have large and small ziploc bags. You can just use Saran/plastic wrap, as long as you do it properly. Lay the wrap out on the counter first, then the meat on top of it, and use the weight of the meat with the tension of the wrap to seal everything tightly. You want to do this once or twice in each direction, but it works a charm. I rely on it personally and professionally and I’ve never noticed a problem (but I’ve also never frozen anything longer than 3 or 4 months, so ymmv depending on your usage). The technique is called cater-wrapping, I’m sure there’s a YouTube or two on it. As a note, the extra-wide extra-thick plastic wrap sold at the ‘co is perfect for this usage. As always, PBUC.
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Sep 15, 2020 00:18
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I heard somewhere to put a layer of foil after you saran wrap it, then put it all into a ziplock bag. I don't remember what the foil is supposed to do but I've never had a problem with the setup. I don't freeze steaks for more than 2-3 months though, we usually just eat them all right away.
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Sep 15, 2020 00:25
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If you're going to freeze for more than 3 or 4 months get a vacuum sealer.
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Sep 15, 2020 00:32
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So, does Costco sell a good vacuum sealer?
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Sep 15, 2020 00:33
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david_a posted:I thought Chinese people don’t actually eat very much mooncake; a ton of people buy it for the festival but it all gets passed around like their version of fruitcake. At least that’s what I heard on some radio show. I lived in China for four years and I am one of the two people I know who likes (some) mooncakes. The other person is also American.
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Sep 15, 2020 00:35
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pentyne posted:So, does Costco sell a good vacuum sealer? Foodsaver was recently on sale might still have some at normal price. It’s pretty amazing, I use it all the time.
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Sep 15, 2020 00:36
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pentyne posted:So, does Costco sell a good vacuum sealer? Yeah, you just missed a big sale on it though.
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Sep 15, 2020 00:36
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Bibliotechno Music posted:You can just use Saran/plastic wrap, as long as you do it properly. Lay the wrap out on the counter first, then the meat on top of it, and use the weight of the meat with the tension of the wrap to seal everything tightly. You want to do this once or twice in each direction, but it works a charm. I rely on it personally and professionally and I’ve never noticed a problem (but I’ve also never frozen anything longer than 3 or 4 months, so ymmv depending on your usage). The technique is called cater-wrapping, I’m sure there’s a YouTube or two on it. That's how I do! I like the Costco plastic wrap with the slide cutter especially for the lay down plastic and wrap technique.
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Sep 15, 2020 01:02
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Grand Fromage posted:I lived in China for four years and I am one of the two people I know who likes (some) mooncakes. The other person is also American. I studied Chinese in university, and first year the professor brought in moon cakes for cultural education. I didn't hate it but I found it unreasonably heavy for how much I (kind of?) liked it.
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Sep 15, 2020 01:18
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gently caress mooncakes. Leave them outside, the moon goddess can have'em all. Snow buns and custard pies are the desserts for the humans
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Sep 15, 2020 01:25
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I’m Vietnamese American and like mooncakes, mostly for childhood nostalgia. I’ve never seen anyone eat a whole one, only quartering them and eating a quarter at a time. I’m pretty sure a whole mooncake is an entire day’s worth of eating 
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Sep 15, 2020 01:34
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Bum the Sad posted:Yeah I got like 2 liters of GermX in May and it’s the same. It sucks compared to Purell. Gojo has done a good job in protecting their brand integrity and the type of alcohol they use especially since you have a lot of new randos in the market trying to capitalize on the demand for sanitizer and how difficult it is to find the good quality alcohol that meet USP guidelines and has little to no odor.
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Sep 15, 2020 01:50
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Grand Fromage posted:I lived in China for four years and I am one of the two people I know who likes (some) mooncakes. The other person is also American. ya i like mung bean moon cakes they are pretty good im also an american also some fancy chinese hotel's local specialty of some kind of bitter orange peel thing was legit good do not like the egg yolk in any mooncake though no sir hakimashou fucked around with this message at 02:01 on Sep 15, 2020 |
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Sep 15, 2020 01:58
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I'm Taiwanese American and haven't actually eaten a mooncake in probably close to two decades, despite getting them every year at family gatherings. gently caress them things lol
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Sep 15, 2020 02:11
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I'll stick with moon pies.
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Sep 15, 2020 02:24
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Gravitee posted:I do the same thing, I bought two packs of three Prime steaks this week, split into two each and freeze them. We have them for Sunday dinner about once a month and it's spoiled me for any other store bought steak. It becomes kind of a bummer when no restaurant steak for under $50 tastes as good as the $8 Costco steak you made at home.
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Sep 15, 2020 02:47
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I'm a huge fan of the Kirkland Carvery Hams. They're boneless, 3lb. hunks of ham that warm up in like 40 minutes. Glaze it if you want (or offer a nice sauce on the side), but they are fantastic plain. Effortless to carve, since they're so thin. You get these long, thin slices that are perfect for sandwiches later. Tonight, I carved about half the ham, which is enough for a family of 3 for dinner, plus leftovers, plus the slices I will probably eat out of the fridge due to my crippling ham addiction. Gonna cube the other half for something soupy. I'm pretty sure I paid  for the thing. What a bargain!The menu tonight: HAM, smashed red taters with sharp cheddar and super rustic mustard mixed in, peas. The plan was to have some brioche buns, but I think my yeast was on its last legs, the dough took *forever*. Oh well, cinnamon buns in the morning!
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Sep 15, 2020 06:35
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GORDON posted:It becomes kind of a bummer when no restaurant steak for under $50 tastes as good as the $8 Costco steak you made at home. I refuse to get steak at restaurants anymore. When I go out to eat, I make sure to order things I'm not going to bother cooking at home, or don't have the skill to do myself. I'm not convinced there's a steak in the world that'll ever be as good as anything I can make myself (barring something so pricey I wouldn't waste my money anyway)
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Sep 15, 2020 07:12
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Enos Cabell posted:I'll stick with moon pies. 
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Sep 15, 2020 11:04
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Today I'm gonna try that Ducasse microwaved steak method mentioned earlier, will report back.
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Sep 15, 2020 12:07
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Renegret posted:I refuse to get steak at restaurants anymore. Samey same. Unless it's a "high end" steakhouse that I hit once or twice a year, where the chef will throw out a steak if it isn't perfect (or save it until someone orders a well-done, ha ha ha ha), I never order steak in restaurants any more. I'd rather have a good $9 burger, than an ill-prepared, mediocre $18 steak.
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Sep 15, 2020 13:55
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GORDON posted:Samey same. Unless it's a "high end" steakhouse that I hit once or twice a year, where the chef will throw out a steak if it isn't perfect (or save it until someone orders a well-done, ha ha ha ha), I never order steak in restaurants any more. I'd rather have a good $9 burger, than an ill-prepared, mediocre $18 steak. I'll still order the odd steak out an about. Our local bistro has bavette on the menu, and no one else around ever seems to have hangers. 9/10 times i'll get the moules frites though.
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Sep 15, 2020 14:36
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Ravendas posted:Nongshim Shin Black is a staple in my house. Usually pick it up by the case at a local asian market. It's so good. I love Shin Black but I hate how expensive it is now. Will have to check my local asian markets to see if it's less than like $3/pack.
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