To fuck or to cook?

[notcasesensitive]

We are attempting Pork Sirloin Braised with White Beans, Rosemary and Sage from this book on this fine fall Sunday. Should find out the results in six hours or so.

[ltl/fb]

Originally Posted by notcasesensitive

We are attempting Pork Sirloin Braised with White Beans, Rosemary and Sage from this book on this fine fall Sunday. Should find out the results in six hours or so.

Maybe y'all can recommend a slow cooker to me.

[PresentTense Pirate Penske]

Originally Posted by taxwonk

All that aside, the point I was making was not that Costco is not Pike Street in disguise. My point was that I can get premium-quality meat and fish at Costco at prices that put the crap I get at Jewel or Dominick's to shame.

Substitute Safeway and QFC and I agree with that.

Originally Posted by taxwonk

According to the chefs I know here, and the people in the food distribution industry, the buyers who show up at the big market on the docks tend to get what they select except for the highest quality items, which get auctioned. Those pieces go to the restaurants and sushi houses that pay up for the absolute best. But then that doesn't go to Pike Street either.

Yes and no. My understanding is that some of the market vendors do business with certain smaller high end restaurants where they get the absolute best on the understanding that certain chef-owners will be purchasing it. Eitherwhichway, I'm generally confident that the sashimi at Nishino will be better than that at Costco. No offence.

Originally Posted by taxwonk

Give my regards to Pike Street.

Will do. I am on my way there now.

[Hank Chinaski]

Originally Posted by ltl/fb

Maybe y'all can recommend a slow cooker to me.

sidd's no genius, we all agree on that.

[taxwonk]

Originally Posted by PresentTense Pirate Penske

Yes and no. My understanding is that some of the market vendors do business with certain smaller high end restaurants where they get the absolute best on the understanding that certain chef-owners will be purchasing it. Eitherwhichway, I'm generally confident that the sashimi at Nishino will be better than that at Costco.

I would not think of buying sushi or sashimi at Costco. That's not their fastball. On the other hand, I have bought sides of King Salmon at Costco for making gravlax, and I have sampled it raw. I found it to be of the same quality as the sake sashimi at any of the best sushi houses in Chicago.

[taxwonk]

Originally Posted by ltl/fb

Maybe y'all can recommend a slow cooker to me.

Procter-Silex.

[PresentTense Pirate Penske]

Originally Posted by taxwonk

I would not think of buying sushi or sashimi at Costco. That's not their fastball. On the other hand, I have bought sides of King Salmon at Costco for making gravlax, and I have sampled it raw. I found it to be of the same quality as the sake sashimi at any of the best sushi houses in Chicago.

Hmmm. I'd take the Salmon from Pike Place Fish Market, Nishino or Shiros over Costcos. Otoh, for a dinner party for 40 or for anything involving my extended family, Costco Salmon is ideal (and a better deal).

[notcasesensitive]

Originally Posted by ltl/fb

Maybe y'all can recommend a slow cooker to me.

We just got the cheapie 4 qt Crockpot brand one at Target. It was on sale for $17. So if it isn't up to my incredibly high slow cooker standards (or those which I might acquire) then I'll cut out Coffee Bean iced teas for two weeks and consider my investment recouped.

Pork Loin was tasty but not mind-blowing. Next test: meatloaf on Thursday.

[PresentTense Pirate Penske]

Originally Posted by notcasesensitive

Next test: meatloaf on Thursday.

Be careful with supermarket ground beef, the NYTimes profiled the risk of e.Coli in it a few weeks back. Nasty. Having said that, for large chains, Costco has some of the best quality control in place.

Personally, I'd go to the butchers and have them grind something.

[notcasesensitive]

Originally Posted by PresentTense Pirate Penske

Be careful with supermarket ground beef, the NYTimes profiled the risk of e.Coli in it a few weeks back. Nasty. Having said that, for large chains, Costco has some of the best quality control in place.

Personally, I'd go to the butchers and have them grind something.

I appreciate your concern for my well-being. I plan to raise and slaughter the cow (and pig!) myself, but I'll make sure I wash my hands thoroughly before doing any butchering.

[PresentTense Pirate Penske]

Originally Posted by notcasesensitive

I appreciate your concern for my well-being. I plan to raise and slaughter the cow (and pig!) myself, but I'll make sure I wash my hands thoroughly before doing any butchering.

Indeed, I am both "a concerned poster" and a "people who cares". Remember to use both hot water and soap when washing (i learned that part in med school)!!!

By the by, for the readers and other curious types out there, here's the referenced article....

E. Coli Path Shows Flaws in Beef Inspection

[Fugee]

Originally Posted by PresentTense Pirate Penske

Good point. I didn't think of that. A couple are social friends and other info comes from a "friend" who has spent some time doing prep work in exchange for the ability to observe some of the better chefs in town in action. Probably liars. I'll accuse them next time I see any of the various persons and let you know the reactions.

I can't wait!

[PresentTense Pirate Penske]

Originally Posted by Fugee

I can't wait!

[true story] Getting my morning espresso at Cafe Presse, I ran into a Beard award winning chef, who happens to be a friend from school days, and gave him the context of the exchange. He laughed, and confirmed that generally speaking for the chefs worth their black truffle salt, you are wrong. they get raw materials locally and not at Costco, in any manner, for a reason, quality. Having said that, he did note that while he does shop at the Market weekly to get a sense of what is out there for the masses, he buys all of his proteins directly from local farms or off the boat.


He also noted that the next time he wants advise from a third tier food town, he'll skip Minneapolis and go for Tulsa. Or Anchorage.[/true story]

Ps: I am going to an event with Tom Douglas in a few weeks (friend of a friend). I'll ask him as well and report back.

[Fugee]

Originally Posted by PresentTense Pirate Penske

[true story] Getting my morning espresso at Cafe Presse, I ran into a Beard award winning chef, who happens to be a friend from school days, and gave him the context of the exchange. He laughed, and confirmed that generally speaking for the chefs worth their black truffle salt, you are wrong. they get raw materials locally and not at Costco, in any manner, for a reason, quality. Having said that, he did note that while he does shop at the Market weekly to get a sense of what is out there for the masses, he buys all of his proteins directly from local farms or off the boat.


He also noted that the next time he wants advise from a third tier food town, he'll skip Minneapolis and go for Tulsa. Or Anchorage.[/true story]

Ps: I am going to an event with Tom Douglas in a few weeks (friend of a friend). I'll ask him as well and report back.

Lies! All lies!!!

[PresentTense Pirate Penske]

Originally Posted by Fugee

Lies! All lies!!!

In the "you reap what you sow" category, if you ever come to Seattle and collect on that dinner that I owe you, it will be at the Red Robin. In Kent.