To fuck or to cook?

[Replaced_Texan]

Originally Posted by notcasesensitive

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.

I thought you guys were a no-meat household.

[Fugee]

Originally Posted by PresentTense Pirate Penske

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.

So are you going to answer my PM'd question about Kona?

[PresentTense Pirate Penske]

Originally Posted by Fugee

So are you going to answer my PM'd question about Kona?

Yes.

[notcasesensitive]

Originally Posted by Replaced_Texan

I thought you guys were a no-meat household.

We were. Then Mr. Man went on a high protein diet a year or two ago and I caved in order to be able to eat meals with him. I was relatively meat-free* for about 4 years. I still only eat meat* about 1-3 times per week.

*Unless you count fish.

[Greedy,Greedy,Greedy]

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.

A skilled chef can buy food anywhere. The guys at the dock have to unload the crap that was already dead when they caught it somewhere, and you may be more likely to buy it from them than at a Costco where some idiot who sees a lot of fish is at least going to look at it first and may decide to throw it in the chowder instead. If you don't know your way around fish, you have no business buying it anywhere, but probably should settle for a knowledgable fishmonger; even if they charge a premium, they at least have a reputation to uphold.

[PresentTense Pirate Penske]

Originally Posted by Greedy,Greedy,Greedy

A skilled chef can buy food anywhere. .

I don't disagree with that, but the reality is most (of restaurant chefs) don't. In my experience (from going to farmers markets on a regular, if not daily, basis, including but not limited to the Pike Street Market, and getting advice from professional chefs who are doing things I like or respect), if you know where and how to shop you can eat higher quality ingredients at relatively affordable prices without going to major chains.

I do go to Costco for toiletries, toilet paper and paper towels though. And they have some good wine deals. Also, car insurance. Travel deals to Disney.....

[evenodds]

Originally Posted by Greedy,Greedy,Greedy

A skilled chef can buy food anywhere. The guys at the dock have to unload the crap that was already dead when they caught it somewhere, and you may be more likely to buy it from them than at a Costco where some idiot who sees a lot of fish is at least going to look at it first and may decide to throw it in the chowder instead. If you don't know your way around fish, you have no business buying it anywhere, but probably should settle for a knowledgable fishmonger; even if they charge a premium, they at least have a reputation to uphold.

You can make something from anything, but quality counts. Days when I have bought a cheaper ingredient for use in a dish, the dish overall suffered. Still good, but not as good.

I shop almost exclusively at Whole Foods, as it is the grocery store in my neighborhood. (Also, I am a snob.)

[PresentTense Pirate Penske]

Originally Posted by Fugee

So are you going to answer my PM'd question about Kona?

Am I on ignore? NWTF?

[PresentTense Pirate Penske]

Originally Posted by notcasesensitive

We were. Then Mr. Man went on a high protein diet a year or two ago and I caved in order to be able to eat meals with him. I was relatively meat-free* for about 4 years. I still only eat meat* about 1-3 times per week.

*Unless you count fish.

Jonathan Safran Foer and Natalie Portman would count the fish, disapprovingly. No offence.

[ltl/fb]

Originally Posted by notcasesensitive

We were. Then Mr. Man went on a high protein diet a year or two ago and I caved in order to be able to eat meals with him. I was relatively meat-free* for about 4 years. I still only eat meat* about 1-3 times per week.

*Unless you count fish.

Mmmmmm, guinea pigs.

[Fugee]

Originally Posted by ltl/fb

Mmmmmm, guinea pigs.

Oh no! Fringey is a Visitor!

http://www.youtube.com/watch?v=VObQfWMgmIM

[notcasesensitive]

Originally Posted by ltl/fb

Mmmmmm, guinea pigs.

I have not eaten Guinea Pigs. I have watched someone eat part of a guinea pig. She was not impressed.

[Greedy,Greedy,Greedy]

Originally Posted by evenodds

You can make something from anything, but quality counts. Days when I have bought a cheaper ingredient for use in a dish, the dish overall suffered. Still good, but not as good.

I shop almost exclusively at Whole Foods, as it is the grocery store in my neighborhood. (Also, I am a snob.)

What I meant by a skilled chef can buy food anywhere is that they can identify the good stuff and buy only that; if you aren't skilled, you can't identify the good stuff and no matter where you go they may well sell you crap.

When I go to the store, any store, I may not come back with what I went looking for. If I want good salmon, but there is no good salmon to be had, I will buy what is good and adjust accordingly.

I hate whole foods. Half of what they sell is organic bad tasting junk food. I'm sorry, if I'm going to eat junk with all kinds of fats and sugars, I want them refined and with enough preservatives so they don't taste like shit.

[LessinSF]

Originally Posted by notcasesensitive

I have not eaten Guinea Pigs. I have watched someone eat part of a guinea pig. She was not impressed.

Cuy can be good, with a taste similar to rabbit, but I was very disappointed with the version of it being served at La Mar Cebicheria right now.

[PresentTense Pirate Penske]

Originally Posted by Greedy,Greedy,Greedy

What I meant by a skilled chef can buy food anywhere is that they can identify the good stuff and buy only that; if you aren't skilled, you can't identify the good stuff and no matter where you go they may well sell you crap.

When I go to the store, any store, I may not come back with what I went looking for. If I want good salmon, but there is no good salmon to be had, I will buy what is good and adjust accordingly.
.

I can agree with the above. I also think that a skilled chef can take crap and make it taste good to the supermajority of eaters.

No opinion on WholeFoods. I shopped there years ago and stopped mostly because I think higher (or as high) quality foods can be obtained at better values from smaller/local sources.

Also, from a supermarket as a convenience standpoint, it is not at a convenient location for me, whereas I drive by a Puget Sound Natural Foods Co-op twice a day.