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I made a long delayed pilgrimage a couple days ago and out of curiosity I grabbed one of the house pre-seasoned tri tips. Gave it an 8 hour bath in my sous vide and seared best I could in my cast iron (I'm buying a torch for next time, it's too odd of a shape to easily and quickly sear, at least for me.). It turned out heavenly. Buttery soft inside, with the fats rendering into the meat. The seasoning was just OK. For all the color, it was pretty mild. Next time I'll just do my own seasoning.  
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Feb 19, 2021 22:31
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Enos Cabell posted:Vacuum sealer and a chest freezer if you don't already own one are the two most practical purchases you can make as a new Costco member. Working on the second one, friend CaptainCrunch posted:I made a long delayed pilgrimage a couple days ago and out of curiosity I grabbed one of the house pre-seasoned tri tips. Gave it an 8 hour bath in my sous vide and seared best I could in my cast iron (I'm buying a torch for next time, it's too odd of a shape to easily and quickly sear, at least for me.). It turned out heavenly. Buttery soft inside, with the fats rendering into the meat. The seasoning was just OK. For all the color, it was pretty mild. Next time I'll just do my own seasoning. that looks amazing and I may have to try it this weekend Smugworth fucked around with this message at 22:45 on Feb 19, 2021 |
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Feb 19, 2021 22:42
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Quote != Edit 
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Feb 19, 2021 22:44
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Cheese storage chat! My husband is actually a professional cheesemonger, and we use these: https://www.formaticum.com/products/cheese-storage-bags Reusable and they work like a charm. We cut off a usable hunk of our cheese of choice, put it in a bag, and wrap the rest of it tightly, keep both in the coldest part of the fridge. I’ve had maybe two pieces of cheese get moldy in 8 years now. Worst case scenario is it drying out after being lost all the way in the back for 8 weeks.
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Feb 19, 2021 22:45
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Pinus Porcus posted:That's the stuff. Not too bad, especially considering the price Could you share the exact variety? I never even thought of Costco for sake.
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Feb 19, 2021 22:49
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priznat posted:What's something ya'll get every trip to the costco? I get the croissants every time, they get eaten up fast in my house. That's pretty much the guaranteed thing I get. "Allerflo" (Flonase) since a 5-pack at Costco is as much as one Flonase-brand bottle at CVS. Hearts of palm. Parthenon brand kalamata olives. Dish soap and dishwasher detergent. Hand soap refills. Paper towels and TP. Gummy vitamins as needed.
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Feb 19, 2021 22:53
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Fartington Butts posted:It's me. The west coast person who gets a block of tillamook cheddar at every costco visit. I'm incredibly spoiled when it comes to cheese. I'm in Wisconsin and have a literal cheese castle about 10 minutes from me. Tillamook is good poo poo. When I lived in Washington and could afford it that'd be my go to. I drove down to their factory maybe 12 years ago and they had the freshest cheese curds I've ever had. It was glorious.
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Feb 19, 2021 22:58
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As a canook we don’t get Tillamook here but when my inlaws used to go to the ‘co in WA they’d pick me up a few bricks. I always found it lasted a long time with some wax paper or resinite over the open end with a rubber band holding it in place. It would take way longer to dry/crack like other cheddars and don’t think I’ve ever had it mold up. It doesn’t usually last that long here anyway it is the best for a slice on bread in the toaster, it doesn’t ooze oil like crappier cheddars do when toasted.
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Feb 19, 2021 23:16
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Pennywise the Frown posted:I'm incredibly spoiled when it comes to cheese. I'm in Wisconsin and have a literal cheese castle about 10 minutes from me. Tillamook is good poo poo. When I lived in Washington and could afford it that'd be my go to. I drove down to their factory maybe 12 years ago and they had the freshest cheese curds I've ever had. It was glorious. Mars Cheese Castle! I’m in Chicago, so every time I go up north the Castle is my favorite roadstop. Also my Costco has a truly amazing high-end cheese selection. Anyone who goes to the Damen/Clybourn store here, all the artisan stuff is on the left side of the dairy cooler, by the paneer.
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Feb 19, 2021 23:28
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Bibliotechno Music posted:Mars Cheese Castle! I’m in Chicago, so every time I go up north the Castle is my favorite roadstop. I’ve never stopped at the cheese castle! Anytime I have to go to Wisconsin it’s for something sad, though. I usually go to the Niles Costco since I’m on the north side and then I can stop at Pita Inn on the way back, but the lure of fancier cheeses might be enough to make me go south.
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Feb 19, 2021 23:49
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KOTEX GOD OF BLOOD posted:The smoked salmon 2-pack for sure. How does it compare to other "fancy" smoked salmon? I usually find smoked salmon as excessively salty or too fishy. I've had some really, really great smoked salmon in the past but when I've bought the fancy stuff in stores it's always been a disappointment.
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Feb 19, 2021 23:52
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pentyne posted:How does it compare to other "fancy" smoked salmon? I usually find smoked salmon as excessively salty or too fishy. I've had some really, really great smoked salmon in the past but when I've bought the fancy stuff in stores it's always been a disappointment.
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Feb 20, 2021 02:58
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ok apparently there are two kirkland 2-packs of salmon, the 2-pack of norwegian salmon 12ozers and the wild sockeye 2-pack of 8oz. Which is better there?
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Feb 20, 2021 03:21
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Once it warms up try smoking your own salmon. It's pretty fun and let's you control the brine so you can adjust it for just the right salt level. Do not use hickory though it's disgusting with salmon.
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Feb 20, 2021 03:25
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Paul MaudDib posted:ok apparently there are two kirkland 2-packs of salmon, the 2-pack of norwegian salmon 12ozers and the wild sockeye 2-pack of 8oz. Which is better there? The norwegian 2 pack. The wild sockeye doesn't have the greatest texture imo
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Feb 20, 2021 04:43
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CaptainCrunch posted:I made a long delayed pilgrimage a couple days ago and out of curiosity I grabbed one of the house pre-seasoned tri tips. Gave it an 8 hour bath in my sous vide and seared best I could in my cast iron (I'm buying a torch for next time, it's too odd of a shape to easily and quickly sear, at least for me.). It turned out heavenly. Buttery soft inside, with the fats rendering into the meat. The seasoning was just OK. For all the color, it was pretty mild. Next time I'll just do my own seasoning. I also tried one of these a few weeks ago, because oddly the seasoned one in a vac pack was cheaper than the regular unseasoned one. I'd agree with all your points.
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Feb 20, 2021 05:15
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Quixzlizx posted:Could you share the exact variety? I never even thought of Costco for sake. It was Tozai "snow maiden". Costco had it for $13. Here's info on it: Decent Sake I didn't look if they had a selection, as I never thought of costco for sake either.
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Feb 20, 2021 05:16
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Pinus Porcus posted:It was Tozai "snow maiden". Costco had it for $13. that reminded me of this recent entry from the funny quotes thread haveblue posted:I have a cdr of mac os x snow leopard someone burned for me but he labeled it "ICE PUSSY" with a sharpie and I had to remember and explain that when someone found it
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Feb 20, 2021 05:21
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Pinus Porcus posted:It was Tozai "snow maiden". Costco had it for $13. Thanks 
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Feb 20, 2021 05:48
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canyoneer posted:I also tried one of these a few weeks ago, because oddly the seasoned one in a vac pack was cheaper than the regular unseasoned one. I'd agree with all your points. At least the leftovers make a great sandwich! I used Coleman’s mustard to kick it up a notch.
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Feb 20, 2021 05:58
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CaptainCrunch posted:I made a long delayed pilgrimage a couple days ago and out of curiosity I grabbed one of the house pre-seasoned tri tips. Gave it an 8 hour bath in my sous vide and seared best I could in my cast iron (I'm buying a torch for next time, it's too odd of a shape to easily and quickly sear, at least for me.). It turned out heavenly. Buttery soft inside, with the fats rendering into the meat. The seasoning was just OK. For all the color, it was pretty mild. Next time I'll just do my own seasoning.  https://www.amazon.com/Cuisinart-CGPR-221-Cast-Grill-Press/dp/B005TGY0ME/ref=pd_lpo_79_img_0/133-7818004-0765253
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Feb 20, 2021 06:56
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canyoneer posted:that reminded me of this recent entry from the funny quotes thread That's amazing.
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Feb 20, 2021 07:03
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Pinus Porcus posted:If you do it chilled, they are serious about lightly chilled. We had ours in the fridge for 2 days and needed to let it warm a bit to get the best flavor. i took it out of the fridge and let it warm up to lightly chilled and wow it is so tasty! very subtly fruity and easy to drink.
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Feb 20, 2021 14:12
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I'm sorry to detract from happy meat times but I need to vent. As a rule, I avoid Those Hours but today, a Friday around 3 after everything in my life had gone wrong, I finally made it to church. Yea, did I sit behind a car staring at somebody unloading their groceries in a lot loving full of spaces, so that took about three minutes. I counted. Why not drive around, you ask? Because a geriatric with a loving Porsche is very slowly unloading his groceries. And he made a show of returning the cart not even next to the bin right next to his six-figure car. I know I live in LA, I know this is a choice, but WHAT THE gently caress PEOPLE. At the very least my precious noods were on sale so I bought five boxes 
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Feb 20, 2021 15:20
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Dang It Bhabhi! posted:
So, press that into all the nooks and crannies? Is the mechanism for getting the better sear the pressure or having that thing be as hot as the pan? Sorry, I’ve never used one of those, not trying to be obtuse.
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Feb 20, 2021 18:54
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Goin’ to the Co today, any recommendations on decent whiskey or otherwise good locked at home brews?
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Feb 20, 2021 18:56
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CaptainCrunch posted:So, press that into all the nooks and crannies? Is the mechanism for getting the better sear the pressure or having that thing be as hot as the pan? Sorry, I’ve never used one of those, not trying to be obtuse. the pressure, it gives you better surface area contact with the pan and thus better browning. you can pre-heat i guess it but it won't really be doing much cooking for you
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Feb 20, 2021 19:00
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poisonpill posted:Goin’ to the Co today, any recommendations on decent whiskey or otherwise good locked at home brews? I don't really do super nice whiskeys, but for a daily driver the new Kirkland Tennessee whiskey is solid. I like to splurge on the Elijah Craig small batch from time to time too.
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Feb 20, 2021 19:07
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poisonpill posted:Goin’ to the Co today, any recommendations on decent whiskey or otherwise good locked at home brews? Pendleton and Suntory.
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Feb 20, 2021 19:21
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Uncle Lizard posted:Pendleton and Suntory. Is Toki any good? I’ve only ever had Hibiki and it was drat good.
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Feb 20, 2021 19:58
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Virigoth posted:Is Toki any good? I’ve only ever had Hibiki and it was drat good. Toki is good. It is very mellow.
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Feb 20, 2021 20:07
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PokeJoe posted:the pressure, it gives you better surface area contact with the pan and thus better browning. you can pre-heat i guess it but it won't really be doing much cooking for you Got it, thank you!
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Feb 20, 2021 20:23
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Suntory activated. Thanks, all.
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Feb 20, 2021 20:53
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poisonpill posted:Suntory activated. Thanks, all. May you have a relaxing time.
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Feb 20, 2021 21:30
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Dang It Bhabhi! posted:
CaptainCrunch posted:So, press that into all the nooks and crannies? Is the mechanism for getting the better sear the pressure or having that thing be as hot as the pan? Sorry, I’ve never used one of those, not trying to be obtuse. Or just foil wrap a brick Follow me for more money saving tips
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Feb 20, 2021 21:33
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Also that thing can make you a dope pan grilled sandwich.
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Feb 21, 2021 00:34
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For what it's worth, I saw a video with Kenji talking about what he uses and it looks really interesting. This one allows you to use different weights and sizes. https://www.thechefspress.com/product https://www.youtube.com/watch?v=CD8UTr5mMVk&t=346s
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Feb 21, 2021 00:53
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 Okay never had to do this before but I gotta warn you about these pillows we got at Costco. The feathers slowly work their way out even though pillowcases like malevolent beings forcing their way into a dimension where they aren't wanted, weren't cheap either. Don't get em the feathers get everywhere and as a bonus, they stab you in the face. Can't just pick em out either there's always more. Its sysiphusian.
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Feb 21, 2021 01:17
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BBQ Dave posted:
Oh man I've had a couple of pillows like that in my life and it was awful. I remember putting one in a stronger pillowcase, which worked a treat.
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Feb 21, 2021 01:37
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jisforjosh posted:Or just foil wrap a brick Where have you been all my life?
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Feb 21, 2021 01:45
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