/ck/ - Food & Cooking

>>13163055
This pretty much nails it. If you're single or a couple, it's hard to justify shopping there unless you have fridge/freezer space to preserve the food you buy in the ginormous quantities. Though it's hard to beat their prices when it comes to household stuff. The costs for like detergents and paper towels are such a low price per unit it's definitely worth it to go for that at least. Plus the soda and food court stuff is great all around.

If your particular costco has a gas station, that alone can sometimes justify the membership there as their gas prices are anywhere from 30-40cents per gallon cheaper than any name brand station.

>>11488699
Super tasty. Nice sharp acidity with the rasberries. Goes great on crepes.

>>11201077
They're passable. I mean for a state that doesn't have white castle, it'll satisfy that itch, but definitely do it in moderation. I kinda hate how soggy the bread becomes as it cooks in the bag, and after about 4 of them I'm pretty much done. Still want to try a legit white castle if I get the chance though, just to do a comparison for comparison's sake.

>>10338107
not unless she REALLY loves sweet things. Thing is pure liquified sugar.

>>10336168
Yeah it's basically shitty overly sweet milkshake that tastes like liquified airheads mixed in it. Couldn't even get past 3-4 sips.

>>10042995
Monrovia California. Still has the original Speedee Service sign I think.

http://transformingseminarian.blogspot.com/2009/11/kicks-on-66-monrovia-mcdonalds.html

Apparently there's debate whether this was actually the first McDonalds that was opened next to the old Monrovia Airport.

>>10042967
It's franchise specific. There's one nearby me that's over 50 years old and it maintains the old Speedee Service aesthetic from the original McDees when Ray Kroc was around. But there's another down the street that's all urban chic with super fancy wood tables and minimalist lighting and shit. All pretty much what the franchisee owner decides to do with the place.

>>10036152
This. I ended up giving mine away. If you want hte foods to cook evenly, you can't load it to its advertised capacity. It pretty much is only good if you plan to heat stuff you'd normally cook in an oven/deep fryer. So stuff like:

-Chicken strips/tendies
-Frozen Potato stuff.
-Onion Rings.
-Fish Sticks

etc.

If you stick to those kinds of things it works great, and not having to use oil is definitely handy. But it takes up a fair amount of counter space, and doesn't work well at its intended capacity.

>>9973591
jesus fuck and I thought Ortolans were fucking the epitome of cruelty.

https://en.wikipedia.org/wiki/Ortolan_bunting#As_food

>>9977247
gotta cook it at a much lower heat, the stainless transmits heat pretty quickly but doesn't have the nonstick like you're used to. If you're used to dialing up your stove to a 9/10, dial it back down to like 4-6 instead and make sure to have things like oil or butter on hand before grilling the cheese again.

>>9953753
Gotta admit it is a handy blog for general food stuff. Interesting note there about the chum. i guess because the protein chains are broken it allows the albumen to leak out more easily?

>>9952937
>>9953024

>>9953051
We have a winner.

Basically it's the protein that's squeezed out of the flesh when salmon is exposed to rapid high heat cooking.


Basically you have to brine it first to keep the protein from leaking out.

https://blog.khymos.org/2014/01/05/brining-salmon-to-avoid-white-exudate/

>>9855779
Hey man, if you're willing, check out this book from Brian Polycn

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_2?ie=UTF8&qid=1513647298&sr=8-2&keywords=Charcuterie

Pretty much covers any brining and curing you could want including several hams. I've used the recipe for canadian bacon multiple times to great effect.

>>9854328
There's travel converters available that usually have 10+ plugs and adapters for wherever you're going.

>>9776006
This. Pre-trimmed and sliced top round can be had for a good price at costco, it's where I buy all my jerky meat. That said, it's expensive for a reason. You're losing about 50-60% of weight when dehydrating beef, plus factoring in things like the soy sauce, spices and just plain time, it's not surprising it's getting more expensive, especially with the rising cost of Beef. I've been experimenting with Turkey Jerky more often lately due to the cheaper costs of turkey meat. Just the bitchy part is getting boneless breasts without having to special order them from a butcher.

I've used one for about 6 months after I got one through Home depot on clearance. It's similar to the Phillips one posted above.

The device's main strengths are basically its ability to quickly cook pre-frozen stuff that you'd normally fry without frying it. Stuff like frozen french fries, hash brown patties, chicken nuggets, fish sticks, etc. Stuff like that cooks pretty damn good in it I have to say. Cleanup is easy, and not having to deal with hot oil is nice.

The problem is that its versatility stops pretty well short of a legit deep fryer. I've tried to follow making the fried chicken recipe the booklet that came with the fryer provided and it's mediocre at best, comes out like shake and bake chicken with soggy sides unless you're aggressively turning the chicken in the basket to make sure it crisps evenly.

Also if you load the basket to the max capacity, you're going to have uneven doneness on the food. I noticed this in particular with french fries and onion rings. The device excels when you only half load it, and can spread the food inside more evenly around the cooking basket.

TLDR - If you're constantly cooking pre-frozen food that'd normally need to be fried/baked for 1-2 people it's a nice device, but otherwise a gimmick that takes up way too much storage/counter space when not in use.

>>9653136
Honestly, your best bet would be to simply dry them separately. They dry at different rates, and dried tomatoes do wonderfully in a dehydrator. Especially high quality romas, the end result comes out in a wonderful combination of sweet and savory, no seasoning required. Only downside is you'd need a shitton of tomatoes to make any real quantity of Dried Tomato pieces. The ratio of fresh to dried is really bad, like we're talking 3-4lbs of fresh tomatoes to 1lb of dried.

Jerky will at least get you a roughly 2/1 ratio of fresh beef to dried beef weight so that's solid at least.

>>9652942
That...probably would not work very well. Problem you're facing is that tomatoes have a very high water content so the only way I could see it working would be to take super lean ground beef, like a 93% lean minimum and grind in fresh roma or sweet cherry tomatoes, something with a super high sugar content and then use one of those ground meat jerky guns to make jerky sticks or strips with. Probably would work best seasoned with plenty of black pepper, some basic powdered jerky cure and maybe some, finely minced dried basil mixed into the mixture as well. Powdered garlic too.

>>9637964
Probably a cheap hibachi restaurant. it looks like she was refueling the grill on the table as it was either still on or still hot. Judging that the people were still there, it was either on, or leaked causing it to light up when she ignited it.

>>9599127
Nah it's reinforced. They'll usually layer the section behind the glass with steel plate to match the BR rating.

>>9577179
In my experience, with any place that serves fried food, a lot depends on how well they maintain the equipment. If they're regularly cleaning and changing out the frying oil and keeping the place clean, the food'll taste better. Even something as standard as KFC, you can tell the food generally tastes better at a newly opened kfc because they're still actively giving a shit about keeping the place running.

>>9577265
Soups and casseroles are easy ways to get rid of a bunch of broccoli since you can puree/mince it down into something more manageable. Just depends on what kind of stuff you're interested in and how caloric you want it.

Couple of options.

Roasted:

-Chop the broccoli into medium size florets and drizzle with olive oil, salt, pepper, and garlic. You're aiming about for about 2 tblspoons of olive oil per 2 heads of broccoli, followed by 1/2 teaspoon ground black pepper and about a teaspoon of sea salt. Toss it all together and spread it out on a single layer on a foil covered baking sheet. Set your oven to 400 degrees F and roast the broccoli for about 15-20 minutes give or take depending on how tender you want it.

Once out of the oven, spritz about 1/2-1 tsp lemon juice over the broccoli and serve.

If you want you can also make a cream of broccoli soup if you have an immersion blender, or a regular blender that can handle hot liquids. It's an easy way to quickly get a ton of broccoli used up if you want:

http://www.foodnetwork.com/recipes/simple-cream-of-broccoli-soup-recipe-2009315

>>9573441
That jives with what folks I've known work there. Solid place to work for, and folks just roll with the workload. Hats off to you either way, you guys do good work and put up with some heavy traffic.