My .02 cents on the business centers is that they are great for prepping for a large bbq, getting lunch meats (especially if you have a meat slicer), certain vegetables, and some kitchen supplies if you need them. Otherwise the regular costco is just fine.
Need to start a splinter thread for those of us who like to cook but aren't professional chefs with TV-quality presentation.
That thread is this thread imo. Almost everyone that posts those meals started posting in here with those plates.
I don’t know whether to laugh or cry when looking at my pictures from years ago. *edit: and I am pretty sure I am not even a top 10 plater in this thread.
I wasnt gonna take a photo because it looks not great but here’s a shitty pic of dinner. Curry w Lentil and rice. just post a pic Iron Mickey. All the cool kids are doing it.
How does it compare to TJ’s? My only complaint about TJ’s dough is that it can be a little tough which I assume means it’s been beat up/mixed a bit too much.
I posted a picture of a fried egg on white bread sandwich I made like a month ago, served on a paper plate because I was hungover.
its the best store bought dough i've used, very active yeast so you get good bubblage BUT it's $5 vs like $2 for TJ iirc
Made a balsamic honey lemon roast Duck for my first time And then some veggies. Rosemary thyme butternut squash, mushrooms and shallot cooked in duck fat, and blistered garlic green beans. The squash was the best side, simple but pretty killer. The duck was good but the recipe I followed was kind of a pain to do again. Had me basting it every 10 minutes for the last 80 minutes of the cool. Edit: I’m no platter, so pardon that.
Do you think an Ooni or similar piece of equipment is worth the squeeze for the juice? I'm my limited experimental pizza game the end product is always enjoyable.
TJ dough is $1.29 I make some good fucking pizza on an egg, but I’m thinking about an Ooni just for the consistency
I usually make 3-4 pizzas at a time. I’m not buying $20 in dough for that. I can make a pretty good marg for about $3-4 total. WF dough just doubled that.
No pic cuz ugly delicious but did a random bean soup/stew thing that was super satisfying. Sautéed white beans with onion and green garlic Covered with water and simmered to cook the beans through. Added some mushroom powder (cheat) and brown jasmine rice Simmered more to cook the rice. Added some random greens from a "spicy mix" that I had from the farmers market (which is indeed impressively spicey actually) as well as sad af frozen green beans. Finished with a few dashes of a lemon & cayenne apple cider vinegar I have, a spoon of sambal, and an alison roman quantity of fresh dill. Srsly banging.
anyone got a good rec for plastic cutting boards, bought some set off amazon with 30k reviews and instantly took deep cuts into the board and they refunded my money inb4justusewoodandnoidontthinkiwill
I have this one that you’ve likely seen. It’s worked really well other than user error when I left it a bit close to a hot burner and melted a bit off the side OXO 11272900 Good Grips Carving and Cutting Board,Clear,One Size
this is the one i was thinking of trying next, but saw a user photo of it all cut up and cracked then read deeper and it was someone who uses a cleaver to cut up bones for their dog, like ok dude that's not what i'd consider typical use
“This just doesn’t hold up. I took a buzz saw to mine and it splintered and cracked! Would NOT recommend!!”
Just wanted to mess around with a new plating for Iron Mickey with a staple I’ve posted before. chimichurri fish, roasted carrots, and garlic couscous with peppers. put some stacked height on it in the rimmed bowl instead of a flatter plating.
That oxo one has lasted me many many years and I use it almost everyday. Posted it a few days ago. Don't put it in the dishwasher and don't let shit on it for multiple days and it will be fine for a long time. Only rec would be to get the biggest one available. Nothing more frustrating than an undersized cutting board.
One negative complaint I will agree with is that it can slide around depending on what material your counters are made of. You should have a damp dish towel under any cutting board 100% of the time though. It glues your board to whatever surface you're cutting on and if you're carving meat it will soak up anything that overflows the reservoir around the edge.
I have some cutting boards from Costco from a few years ago that have held up. No clue on brand, but they have blue, green and orange handles. I just saw them on my most recent trip so they are still selling them.
I just made one of the finest sandwiches I’ve ever had. Pancetta, sliced tomatoes, arugula, salt, pepper, Mayo, and pesto on toasted bread. All we had was basic white wheat bread, so there’s room for improvement, but it was fire.
Did a "montreal style" choucroute garnie with beef ribs, lamb shank, pork shoulder, and pork belly. Pickled poblanos, jalapenos, and anaheims for a relish and made an anchovy remoulade sauce. Not pictured was the Vermont maple syrup bbq sauce I simmered down on the stove top.
Pork shoulder (4lbs): Dry rubbed at 11am after pulling from the fridge at 9:30a and onto the BGE at 250 with a touch of pecan wood at 12:15p. Wrapped in parchment paper at 8pm and pulled at 9:30p. Beef ribs: Put next to the pork shoulder at 2pm and pulled at the same time, with the temp dropping to about 230 for much of the afternoon. Shank: 250 roast in oven for 2hrs. Pork belly: 450 for 20 mins then 225 for 15 mins. Relish was just in a quick pickle of maple syrup, apple cider vin, and champagne vin. The anchovy remoulade was diced shallots, tomatoes, garlic, and anchovies sauteed and reduced with white wine vin, tomato paste. Then tossed that with some pre-made mayo.