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chefmagnum's Profile

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Why do you continue shopping at CostCo? I am underwhelmed. What do you appreciate about the warehouse store?

Point 1. It's not CostCo, its Costco. They have better meat than anywhere you could ever buy unless you went to a butcher shop. Meat is rated in the US. Prime, Choice and Select. Prime is almost only sold to restaurants, although Costco does carry some cuts of Prime. Choice is what Costco sells and Choice is what all supermarkets sell. I live in Canada not the US, so liquor is not an option here unfortunately although I have been to Costco in the US and the liquor selection is outstanding and outstandingly cheap compared to anywhere else. Other than the meat selection, the selection of everything is better, cheaper. OK you are buying bigger quantities, but unless you don't have room to store it, who cares? You'll save money and the products are top notch.

May 21, 2012
chefmagnum in Chains

Guacamole -- What's in yours??

Standard fare, avocado, diced red onion, lime juice, diced hot pepper (usually serrano), a dash of cumin and the final touch: a shot of good (and I mean good, not Jose Cuervo 49%rum) tequila. I mash it up with a fork and then add some chopped cilantro.

Apr 25, 2011
chefmagnum in Home Cooking

HELP! Passover Brisket techniques

in the US meats are rated as follows: PRIME is the best of the best, usually only restaurants get it although Costco does sell some prime cuts now and again usually strip loin steaks. CHOICE is second best and Costco sells nothing less than this. SELECT is what most grocery stores sell this and it's ok but just ok. I"d find a butcher for this is you have one locally.

Apr 18, 2011
chefmagnum in Home Cooking

HELP! Passover Brisket techniques

Use CHOW as a reference for recipes, spiced braised beef brisket is fabulous the braisage consists of canned whole tomatoes, water, and cider vinegar and for those not knowing acids (tomato/vinegar) tenderize meat so I have no issue with using them. CHOW has great recipes use them

Apr 18, 2011
chefmagnum in Home Cooking

Oven Roasted Potatoes

I've done a similar recipe with oil, water, lemon juice, dried basil and oregano mixed in a bowl. Put the cut up potatoes in, coat with mixture then cook in a 500 degree oven for about a half hour. crispy on the outside, soft on the inside. It's a classic recipe, I personally wouldn't consider a lower temperature, but whatever works for you, works for you. Also wondering what a "floury" potato is. There are basically 2 types of potatoes. Starchy like russets that are good for baking, or waxy like yukon or red potatoes that are best for boiling/mashed. These are not hard and fast rules though, roasted waxy potatoes are also wonderful.

Mar 09, 2011
chefmagnum in Recipes

Chicken poached in orange juice with chipotle peppers

Mar 05, 2011
chefmagnum in Recipes

Chefs Are Masochists, Culinary School Is a Scam

I'm deeply sorry I ever went to culinary school in my early 40's. It was a $42,000 joke for a 1 year course. I can't say I didn't learn anything but I sure as hell didn't learn $42,000 worth. Read Anthony Bourdain's last book, Medium Raw where he says he will never hire somebody older than 25. Older guys are too set in their ways (roger that) and don't like taking orders from younger chefs (roger that too) I was pretty good at it, I became a sous chef after 4 years of employment, but I have a family now and I hate working nights and weekends and holidays all the time and the pay really, really does suck. Busy restaurants are really stressful too. I can't make a living off it anymore. So I am wanting to go back to school and take a trade where I can make some real money.

Mar 03, 2011
chefmagnum in Features

Poached Chicken Breast

Mar 02, 2011
chefmagnum in Recipes

Poached Chicken Breast

you can't edit this after the fact I meant to say put a "lid" on, not put a "pan" on

Mar 02, 2011
chefmagnum in Recipes

Chile-Lime-Tequila Compound Butter

agreed with the spicy/smokey flavour of chipotle. I eat them for breakfast on toast.

Feb 24, 2011
chefmagnum in Recipes

How to Braise

you can't slice properly braised meat. it falls apart.

Feb 10, 2011
chefmagnum in Features

Brooklyn-Themed Vodka Does Flavored Right

well normally absolut vodka absolutely sucks and would never drink it, but the whole apple ginger thing works in my chef brain so I will likely try it.

Nov 09, 2010
chefmagnum in Features

The Basics: How to Make Hummus

call me crazy but I add quite a bit of raw garlic in the mix.

Jun 25, 2010
chefmagnum in Features

Anyone try BC spot prawns? Where are the good ones?

TNT is Vancouver had them for 10 bucks a pound, which is phenomenal (I bought 2 lbs today) vs. Whole Foods which is 5.99/100grams. Which is 10 bucks for 5 or 6 depending on size. Plus TNT has live units, Lord knows how long Whole Foods has them dead on ice.