New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. Truman

    Truman Well-Known Member
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    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.
     
  2. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    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
     
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  3. Truman

    Truman Well-Known Member
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    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...

    :dblnick::dblnick::dblnick:
     
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  4. Truman

    Truman Well-Known Member
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    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
     
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  5. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    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.
     
  6. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    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
     
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  7. Weedlord420

    Weedlord420 Well-Known Member
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    Trader Joe’s is king of the good enough, not great, but how can you beat the price and ease of shopping market
     
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  8. bro

    bro Hey Hermano
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    Also treat their employees well. They’ve done great during the pandemic.

    quirky products. Nothing super high quality, but gets the job done.
     
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  9. bro

    bro Hey Hermano
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    Also god-tier amount of check outs available
     
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  10. Owsley

    Owsley My friends call me Bear
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    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.
     
  11. Weedlord420

    Weedlord420 Well-Known Member
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    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.
     
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  12. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Produce can be limited as well depending on what you are looking for. They have the staples, but just not the depth.
     
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  13. bryix

    bryix to have ambition is my ambition
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    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.

    20210217_154721.jpg
     
    #6713 bryix, Feb 17, 2021
    Last edited: Feb 17, 2021
  14. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    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.
     
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  15. bro

    bro Hey Hermano
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    I love aldi. We just don’t have them out in Colorado
     
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  16. bryix

    bryix to have ambition is my ambition
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    Love both Aldi and Trader Joe's. Go to Aldi more often, though.
     
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  17. Owsley

    Owsley My friends call me Bear
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    Doesn’t the same family/company own both Aldi and Trader Joe’s?
     
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  18. a.tramp

    a.tramp Insubordinate and churlish
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    Apparently it is. I guess I was not too far off with the impressions they gave me.
     
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  19. bryix

    bryix to have ambition is my ambition
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    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)
     
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  20. a.tramp

    a.tramp Insubordinate and churlish
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    Trader Joe's and ALDI
    [​IMG]
    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.
     
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  21. Clown Baby

    Clown Baby Totally Exonerated, No Wrongdoing
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    I bet Publix heiress Julia Jenkins Fancelli wishes she’d have been born in Germany in the 1920s
     
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  22. REGGNECK

    REGGNECK You wanna know what I been down , DONT BOTHER ME
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    Never been inside a Aldis ...
     
  23. Truman

    Truman Well-Known Member
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    I have been once. Needing a quarter to get a cart is so annoying
     
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  24. teel

    teel Schiano Man
    Rutgers Scarlet KnightsNew York MetsNew York GiantsNew Jersey DevilsNational League

    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!

    6A285D25-B7E8-4FEC-A0D2-6EDBCE49E04E.jpeg
     
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  25. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Lactose intolerant person checking in-I just shat myself reading the last two pages.
     
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  26. bryix

    bryix to have ambition is my ambition
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    Not pictured: the fucking baby bok choy that I cooked and forgot to add to the bowl

    20210217_190118.jpg
     
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  27. The Guglia

    The Guglia I Work in the City, and I Work Long Hours.
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    Or just buy Cremeux
     
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  28. Tex

    Tex Yikes
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    What kind of ramen are we calling this bad boy? Looks great.
     
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  29. bryix

    bryix to have ambition is my ambition
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    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).
     
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  30. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    Burch steak gone

    with everything reopening but no news not exactly optimistic on the rest
     
  31. Rabid

    Rabid Fan of: DQ Treats
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    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.
     
    Lyrtch likes this.
  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    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
     
  33. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    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.

    6EF77BAF-B1C4-4ED1-B580-2C654C2C9329.jpeg C7A9CE7A-FA2F-4E9A-8E1E-FF7F94451901.jpeg DA157E09-C488-47E5-B981-2CECBE5E6C92.jpeg EABD28EE-B434-486E-A9C1-7CC3E7FB530D.jpeg C36004FD-1F8A-42A9-A579-94E9990F1A0F.jpeg
     
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  34. a.tramp

    a.tramp Insubordinate and churlish
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    Yes I put way too many medallions on the plate for a great presentation but no regrets.
     
  35. BayouMafia

    BayouMafia slowly learning that life is ok
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    Looks like an appropriate amount of medallions if you ask me
     
  36. mointegra90

    mointegra90 Well-Known Member
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    99FBA61D-4133-4E4C-B3B5-D228D0178C78.jpeg Made my first Shrimp Etoufee.
     
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  37. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    CE37493B-9BF5-4DDF-9529-AB93F253C66C.jpeg

    Looks a bit like I gave the bagel a cream pie but I stand by using my good white cheddar.
     
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  38. PJP3

    PJP3 Well-Known Member
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    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.
     
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  39. a.tramp

    a.tramp Insubordinate and churlish
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    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.
     
  40. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    Make them into a bbq sauce for ribs.
     
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  41. DayDomination

    DayDomination Damn, it feels good to be a gangster
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    Ohio State Buckeyes

  42. poor paul

    poor paul Well-Known Member
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    Houston Rockets

    F6378A5B-2DFE-4D33-AF12-DC0237D41107.jpeg 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?
     
    #6742 poor paul, Feb 20, 2021 at 11:07 AM
    Last edited: Feb 20, 2021 at 12:37 PM
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  43. fish

    fish Impossible, Germany
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    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).
     
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  44. Owsley

    Owsley My friends call me Bear
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    Pan seared grouper with green curry and mango salsa. Coconut brown rice and sautéed sesame sugar snaps.
     
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  45. poor paul

    poor paul Well-Known Member
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    Houston Rockets

    8C6F4F1E-27D6-4131-91A8-9D4B227E2F89.jpeg 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.
     
    #6745 poor paul, Feb 21, 2021 at 10:51 AM
    Last edited: Feb 21, 2021 at 10:59 AM
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  46. Yung/Embree

    Yung/Embree Well-Known Member
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    Did a cast iron lasagna stuffed with bison meatballs the other night. IMG_0519.jpg
     
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  47. laxjoe

    laxjoe Well-Known Member
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    Tell me more
     
  48. Yung/Embree

    Yung/Embree Well-Known Member
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    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.
     
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  49. miles

    miles All I know is my gut says, maybe
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    This looks incredible
     
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