mk 11 Posted July 15, 2010 Share Posted July 15, 2010 Has anyone else noticed that Costco absolutely crushes it for steaks? Prime ribeye for ~$10/lb where I live, which is mind-boggling--probably cheaper elsewhere. They need nothing more than salt and pepper and about 3 minutes per side on the hottest heat your grill can achieve and they taste well better than most restaurant steaks.edit: my mouth starts watering when i look at the word steak written out. Link to post Share on other sites
El Guapo 8 Posted July 15, 2010 Author Share Posted July 15, 2010 Ya. I don't go to costco as often as I used to, but I usually load up on them. Rib eye for less the $10 lb, NY strip for $6-7 a lb, and filet is about $10-$12 lb. I usually load up and put it in the freezer.They also have great deals on pork loin and especially pork roast. You can get pork roast for under $2 a lb. Salt, pepper, score the fat, pan sear, bake for 20ish minutes and it's perfect. Link to post Share on other sites
leftygolfer 7 Posted July 16, 2010 Share Posted July 16, 2010 Has anyone else noticed that Costco absolutely crushes it for steaks? Prime ribeye for ~$10/lb where I live, which is mind-boggling--probably cheaper elsewhere. They need nothing more than salt and pepper and about 3 minutes per side on the hottest heat your grill can achieve and they taste well better than most restaurant steaks.edit: my mouth starts watering when i look at the word steak written out.What kills me is everytime I go to Costco I see people coming out with 1 or 2 items. We can't get out of there for less than $250 everytime we go there.Ya. I don't go to costco as often as I used to, but I usually load up on them. Rib eye for less the $10 lb, NY strip for $6-7 a lb, and filet is about $10-$12 lb. I usually load up and put it in the freezer.They also have great deals on pork loin and especially pork roast. You can get pork roast for under $2 a lb. Salt, pepper, score the fat, pan sear, bake for 20ish minutes and it's perfect.Baby back ribs are a steal too...last time they were $2.99/lb.So I do my grilling on Sat and Sundays; last Sunday was some Bison and Turkey burgers, chicken shish k-bobs, and butterfly pork chops from Whole Foods. Bison burgers were the best.I think I may do LG's Halloumi cheese and some ribs. Has anyone ever bought the dry aged steaks at Whole Foods? Link to post Share on other sites
gooch 0 Posted July 17, 2010 Share Posted July 17, 2010 I think I may do LG's Halloumi cheese and some ribs. Has anyone ever bought the dry aged steaks at Whole Foods?ive had the dried aged steaks there, they were okay, no outstanding though Link to post Share on other sites
speedz99 145 Posted August 1, 2010 Share Posted August 1, 2010 I went camping last night, so my past 24 hours have been full of wings, ribs, sausages (both hot and sweet), bacon, and eggs. I need something fairly light and fresh for dinner, so I'm attempting a pasta salad with veggies from my friends' garden. Here's what I'm thinking:elbow macaronicucumberred bell peppergreen bell pepperceleryonionmayo saltwhite pepperblack pepperAny ideas/recommendations? Link to post Share on other sites
leftygolfer 7 Posted August 2, 2010 Share Posted August 2, 2010 I went camping last night, so my past 24 hours have been full of wings, ribs, sausages (both hot and sweet), bacon, and eggs. I need something fairly light and fresh for dinner, so I'm attempting a pasta salad with veggies from my friends' garden. Here's what I'm thinking:elbow macaronicucumberred bell peppergreen bell pepperceleryonionmayo saltwhite pepperblack pepperAny ideas/recommendations?drop the mayo...use Italian dressing(vinaigrette-type ). Bacon is never a bad thing either. Link to post Share on other sites
speedz99 145 Posted August 2, 2010 Share Posted August 2, 2010 drop the mayo...use Italian dressing(vinaigrette-type ).Oh, sorry...I meant "light, fresh, and delicious." Link to post Share on other sites
Roll the Bones 74 Posted August 16, 2010 Share Posted August 16, 2010 I need to cook something. Link to post Share on other sites
Tiltinagain 973 Posted August 16, 2010 Share Posted August 16, 2010 I need to cook something.I'm making pork chops tonight like this:12" saute pan with enough oil to cover. Med high heat.Salt and pepper 4 - 6 thick cut loin chops and brown on both sides.Remove chops and add 1 med onion chopped, cook until tender. Add 1 large can (28oz) crushed tomatoes and one large, or 2 small cans diced tomatoes,salt and pepper, 2 cloves of garlic minced, tsp or so of italian seasoning, couple splashed of white wine. I like to add a tbsp of chopped jalepeno's for a little kick, crushed red pepper flakes work too.Once tomato sauce is up to a simmer, add in pork chops and continue to simmer for 45 mins or until done/tender.Make up some white rice to serve the tomato sauce over and you're eating good.Obv you can reduce/enlarge the portions depending on how many you're feeding. Link to post Share on other sites
jeff_536 3 Posted September 4, 2010 Share Posted September 4, 2010 This seemed like an appropriate place to announce this.I'm going to culinary school beginning Wednesday, a full school year.Details in the blog in my sig.If you're looking for something a little different in a potato salad, try this one. Made it for a BBQ a few weeks ago and it was a huge success.Ingredients * 1 1/2 pounds fingerling potatoes (i used baby whites) * 4 eggs, hardboiled and halved * 2 tinned anchovies, minced (used anchovy paste instead) * 1 1/2 tablespoons grainy Dijon mustard * 1 garlic clove, minced * 1/4 cup white wine vinegar * 1/2 cup canola oil * Handful of baby green beans (used regular green beens, cut into about 1.5" pieces, just gave them a quick blanch) * 1/4 cup water * Pinch of coarse salt and grinding of crack black pepperDirections 1. Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time. 2. While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water. 3. Blanch beans, drain and chill down with cold water bath. Drain on a towel. 4. Peel eggs. And cut in half. 5. Drain potatoes and while still warm, drop into bowl with dressing. 6. Add beans and eggs. 7. Fold all gently together and serve warm in shallow white plate/bowls Link to post Share on other sites
JoeyJoJo 18 Posted September 7, 2010 Share Posted September 7, 2010 If you're looking for something a little different in a potato salad, try this one.That sounds just...awful.No offense.But congrats and stuff. Link to post Share on other sites
El Guapo 8 Posted September 7, 2010 Author Share Posted September 7, 2010 That sounds just...awful.No offense.But congrats and stuff.What about that sounds awful? I'm curious. Link to post Share on other sites
JoeyJoJo 18 Posted September 7, 2010 Share Posted September 7, 2010 What about that sounds awful? I'm curious.1/4 cup of water??? Come on!But no, it's the anchovies and green beans.I do like green beans as a side.I'm not a foodie though. Link to post Share on other sites
El Guapo 8 Posted September 7, 2010 Author Share Posted September 7, 2010 I like green beans as well, probably would not use them in this salad either.Also, I would emulsify the oil and anchovies with some egg to make a more of a dressing for the salad. It didn't sound bad though. Anchovy is good in small doses, like Caesar dressing. Link to post Share on other sites
jeff_536 3 Posted September 7, 2010 Share Posted September 7, 2010 You don't even know the anchovies are there, they just add a background note. I used the paste. I also was unsure about this recipe but wanted to give it a shot.It really was fantastic. I made the dressing on the side, the day before, shook it like hell and it came together quite nicely. The mustard acts as an emulsifier. Link to post Share on other sites
El Guapo 8 Posted September 7, 2010 Author Share Posted September 7, 2010 So I have been having some discussions about Master Chef, I am a few episodes behind so no spoilers please.Since this is the amateur cooking thread, I am curious as to others take of this show. Of the all the dishes that any one has put out, there are only a couple that I thought would be restaurant quality.This show has potential, but I am not sure I like the format. If they did a Top Chef: Home Cooks edition, I may try out. Not sure if I would for this.I wonder how many people made the top 20 because they have one or two dishes that they make really well. Link to post Share on other sites
Tiltinagain 973 Posted September 7, 2010 Share Posted September 7, 2010 I've wondered this also. None of the contestants seem like "Master Chef's" to me. Just a bunch of people who's family tellsthem how good they are so that they'll do all the cooking for the holidays.Entertaining to a point but no chef stars of the future that I can see. Link to post Share on other sites
JoeyJoJo 18 Posted September 7, 2010 Share Posted September 7, 2010 I don't really know what a "master chef" is, but I've been impressed with some of them. I think it's pretty good that they can just take a bunch of ingredients and immediately come up with a new dish using them. Then again, most of my knowledge of chefs comes from Hell's Kitchen so I'm admittedly starting at the bottom of expectations.I generally have no idea what the judges are talking about, but I assume they know their stuff. Link to post Share on other sites
SBriand 4 Posted September 7, 2010 Share Posted September 7, 2010 I like the show. I guess I never paid much attention to the title, "Master Chef". I never took it as a real title that is believed to mean anything in the chef's world. Just a title given to a person who wins a amateur cooking show.I would really like to watch one of these shows, well many reality cooking shows, live. I wonder how much prep time they actually get and how many get to use recipes. I know watching a behind the scenes of Iron Chef I was pretty amazed at how it all goes down. Link to post Share on other sites
El Guapo 8 Posted September 7, 2010 Author Share Posted September 7, 2010 I generally have no idea what the judges are talking about, but I assume they know their stuff.Graham and Ramsey obviously know their shit. The other guy knows more than your average person, but he is snooty and annoying.I like the show. I guess I never paid much attention to the title, "Master Chef". I never took it as a real title that is believed to mean anything in the chef's world. Just a title given to a person who wins a amateur cooking show.I think they are looking for a person with no training that has the skills to be an executive chef. Not just a good chef or line cook or even a sous chef, but a top notch head chef.I said it somewhere else before, based on what they have shown, cooking skill wise I could easily make the top 20 of this show. Not saying I could win or wouldn't be the first out, because I wreck dishes all the time. Link to post Share on other sites
SBriand 4 Posted September 7, 2010 Share Posted September 7, 2010 The other guy knows more than your average person, but he is snooty and annoying.Finally someone sees what I see. He annoys the crap out of me. I don't think I could do well and I went to culinary school. I would be fucked on the baking challenges. I hated that class. Link to post Share on other sites
Tiltinagain 973 Posted September 8, 2010 Share Posted September 8, 2010 This seemed like an appropriate place to announce this.I'm going to culinary school beginning Wednesday, a full school year.Details in the blog in my sig.*snipI read your blog which answered a couple of questions but I'm curious about the after school job outlook.Does this school offer job placement assistance? (It sounds like they do for their professional chef course?)What is your hope/goal for the type of restaurant etc... that you'd like to work at when you're done?What is the income expectation of a graduate of this or similar programs?Any other pertinent info?I'm curious because culinary arts is a career I've always wished I'd pursued after high school and continueto think about going into for a second career myself.Thanks for any more info Link to post Share on other sites
jeff_536 3 Posted September 8, 2010 Share Posted September 8, 2010 I read your blog which answered a couple of questions but I'm curious about the after school job outlook.Does this school offer job placement assistance? (It sounds like they do for their professional chef course?)What is your hope/goal for the type of restaurant etc... that you'd like to work at when you're done?What is the income expectation of a graduate of this or similar programs?Any other pertinent info?I'm curious because culinary arts is a career I've always wished I'd pursued after high school and continueto think about going into for a second career myself.Thanks for any more infoI'll answer what I can. Yes, the school offers job assistance. the guy who runs the place is very well connected and owners of other top restaurants in the area work closely with the school.Not sure what I want to do, options include catering, private chef, teaching, private facility (like hospital or long-term care). Not sure what the income expectation is. Link to post Share on other sites
leftygolfer 7 Posted September 8, 2010 Share Posted September 8, 2010 This seemed like an appropriate place to announce this.I'm going to culinary school beginning Wednesday, a full school year.GL Sir. Link to post Share on other sites
qyayqi 11 Posted September 9, 2010 Share Posted September 9, 2010 i like adding a little horseradish to potato salad. Link to post Share on other sites
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