This is dangerous. When I did this, I spent too much money and got really fat because it was way too easy to walk over and spend $18 on the hot bar and salad bar for lunch several times a week.
hot bars/salad bars are a notorious scam and i'm cheap so I avoid them a slice of pizza on the other hand might become a tad too frequent
That's easy to say now. Lets see how it goes when you have a vat of baked mac n cheese w a perfect crispy crust staring at you. Oh and what's that next it? Some pot roast or pulled pork. Shit lets just make some loaded mac n cheese. Throw in some bacon bits and blue cheese from the salad bar...
One of the few New Year's resolutions I kept was banning myself from WFs except for beer. I was lucky I only lived at that place for 1.5 years lol
Whole Foods is great but if you happen to live by a Central Market, bankruptcy is in your future unless you are extremely flush or have great self control. Like do not even go in self control. Because you will be mind-melded into buying at least 10 items even if you specifically enter the store for one. This is achieved by quality & presentation.
had a place very similar to that in Oregon, Market of Choice luckily (?) we didn't have much money then so it was a rare splurge
Trader Joe’s is king of the good enough, not great, but how can you beat the price and ease of shopping market
Also treat their employees well. They’ve done great during the pandemic. quirky products. Nothing super high quality, but gets the job done.
I unashamedly love TJ’s. From frozen ethnic food to awesome plants/flowers and all the snacks and random things I don’t really need (but really want) in between. It’s obviously limited in certain respects but everyone is so damn nice and it’s just a lovely shopping experience. We go virtually every Sunday.
Their biggest limitation is red meat, but if you’re buying your usda steaks at Costco and vacuum sealing them like you should, that never comes up.
Produce can be limited as well depending on what you are looking for. They have the staples, but just not the depth.
Working from home today, so I'm making Ramen for dinner. Pot on the left has the dashi (kelp, Bonito flakes, sliced garlic and ginger) and going to strain all the solids out, then mix in some gochujang in instead of miso. On the right is braised pork shoulder, turnips, carrots, cabbage, shiitakes. Ladling both of these over fresh Ramen noodles and topping with steamed baby bok choy, scallion, and togarashi.
I have always felt as if Trader Joe’s is an Aldi that is for people that are to proud to be seen shopping at Aldi. ^ for this reason right here. And there is nothing wrong with shopping at either.
jesus fuck. that pork braise is delicious. forgot to say that I added a few tablespoons of gochugaru (Korean chili flake) to the pork braise. I'm currently straining off the bonito flakes in my chemex since my mesh strainer wasn't up to snuff. once the dashi is clear and the gochujang is added, I'm going to bring it back up to a simmer and add some Wakame (dried seaweed like in Miso soup)
Trader Joe's and ALDI Owned by a German company called Albrecht Discounts, ALDI is a discount grocery chain that started in Germany in 1948. Decidedly no frills, the company stocks virtually all house-brand products, all offered at very low prices thanks to exclusive deals with their suppliers, many of which are big-name producers. ALDI has approximately 5,000 stores worldwide and the two Albrecht brothers, who own the company, are some of the riches men in the world. But getting back to ALDI's business strategy , does this sound like another store that we know of? The same strategy, although executed by the US staff and tailored to their customers' tastes, is the exact same one used by Trader Joe's. Trader Joe's, although it may be based in Southern California, is actually owned by Albrecht Discounts. The company was purchased back in 1979, long before it hit the cultural mainstream. Since that time, it has been left to turn itself into a very trendy, upscale grocery store by following a similar business plan to ALDI. TJs has low prices and a lot of store-brand products, but a different image that appeals to a different group of consumers.
Should have wiped the plate for the pic after cutting it in half but made a pretty bomb eggplant parm panini. Parmigiano reggiano and chopped garlic were game changers. Marone!
it's kind of a Korean/Japanese hybrid. I've done this sort of thing a few times. I like ramen, but I like lots of Korean ingredients too (and spice).
Fingers crossed. I’m not sure why they announced Burch without any announcement about the other two. I thought the basement pizza could have worked well. Basement isn’t ideal for takeout but pizza seems to have done well.
https://mspmag.com/eat-and-drink/foodie/isaac-becker-talks-about-burch-and-what-s-next/ more info there, including some *cautious* good news about the rest, Derusha somewhere else reported he was told Burch was reopening a few months ago so circumstances can change quickly
Went to the store Sunday morning to buy stuff for V-time day dinner. Store literally had nothing left from people stocking up. Had 2 whole beef tenderloins. The meat counter was literally empty. So I bought a whole tenderloin. Got home and was going to cut some huge filets and then work calls started non-stop with the winter storm. Wife said I could hold of on the dinner for another occasion as my customers are my livelihood with her not working. Fast forward to today, cut open the cryo to cut off the small end for some medallions for pasta (not the make-up Valentines dinner). Pretty much shot the whole dinner from the hip and got the ultimate compliment when my wife asked me if I would make it again some time. Literally mushrooms, onions, garlic, butter, heavy cream, s&p, thyme, pasta, tenderloin.
I’ve got a ton of habaneros growing in my garden and Im not a big spicy guy. any thoughts on what to do with them? only thoughts are to pickle them or make a jelly.
Honey & habanero is a great combo. I make a ton of things with those 2 added in. Marinades for pork, sauces, salsas. One of my favorites is a mango, honey, & habanero pico with cilantro, lime, & roasted corn. Great as a dip or on fish tacos. The honey does a really good job of cutting the spiciness of it and giving you a sweet heat.
Worked an 18 hour day yesterday/ last night so I had no intention of getting up and going to the store. Luckily I found leftover risotto and some smoked sausage in the fridge. Throw an egg on anything and it’s brunch right?
Catching up on some episodes on my dvr and I'll have to give this a try. https://www.americastestkitchen.com/articles/3008-how-to-cook-steaks-skillet-without-smoke-mess Cliffs: Use a nonstick or carbon-steel skillet, not stainless steel. (That's right, a nonstick is OK for this!) Don’t add oil. Start in a cold pan (no need to preheat). Flip the steaks every 2 minutes. Start with high heat, and then after a few flips, turn it down to medium. Cook until the exterior is well browned and the interior registers 120 degrees Fahrenheit (for medium-rare).
Pan seared grouper with green curry and mango salsa. Coconut brown rice and sautéed sesame sugar snaps.
I had some pillsbury crescent roll dough that I think my mom bought at Christmas and in my admittedly very hungover mind I thought that they looked like pizza slices if you don’t roll them up. I preset to you: crescent roll breakfast pizza.
Pureed white onion, evoo, s&p, fresh parsley, fennel seeds, 50/50 ground bison/grassfed beef mix, two eggs, half cup of fresh bread crumbs then baked at 350 for 12 mins. Cut in thirds, and layer in with shredded mozz, sliced mozz, grated parm, fresh basil, fennel seed, and 50/50 ricotta/sauce mix. Baked it at 350 for 40 mins, then let set for 25 mins.