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How frugal can they be??

If they have seats for eat-in as well, I imagine they are throwing dozens of these packets away every day when they bus the tables, from people who have asked for them and don't use them. I know we throw away about half the cranberry sauce we give out every day -- and we only give it out upon request.

Waste is abhorrent and drives up your expenses more than you think. Typically all this stuff amounts to 3%-5% of food cost, and considering the average restaurant margin is only 4%, can make the difference between staying open or going out of business.

1 day ago
acgold7 in Not About Food

Peeling Onions by the bushel

There's no waste if you use the outermost layer for stock.

Oops, just noticed Tim already said that.

May 25, 2015
acgold7 in Home Cooking

Difficulty lighting my gas grill.

How full is the tank?

Pan Fried Steak

Absolutely. I use the pan then oven method, like this:

https://youtu.be/HmyKDoOEPY8

It's now my preferred method.

May 22, 2015
acgold7 in General Topics

Another Online Review Dsipute...Owner goes Ballistic.

>>>It's only the reviewers who *obviously* never dined there who get pulled down<<<

Right, that's what I think I said.

Anyway, just reporting on my own experience.

May 22, 2015
acgold7 in Food Media & News

Whole Lamb at Costco

Or spit-roast them whole.

May 22, 2015
acgold7 in Chains

A good way to evaluate restaurants?

... and the relative proportion of Asian-appearing faces easting there.

May 16, 2015
acgold7 in General Topics

Carly Fiorina punked by C'hound subversives

I guess I don't understand the word Punked as well as I thought I did. I thought it meant to have an elaborate practical joke played on you. Being asked a silly irrelevant question -- and noting it as such -- doesn't seem to me to qualify any more than someone swearing on the air in a live call-in situation would.

USDA rules will require safety labels on tenderized meat

Costco has been doing this for years -- both the blade tenderizing of virtually all cuts of meat, and putting warning labels.

That's a good thing because I now know never to buy any more meat there, as I am certainly not planning on cooking a prime rib eye to 165 internal.

May 16, 2015
acgold7 in Food Media & News

Another Online Review Dsipute...Owner goes Ballistic.

If the 1-stars are coming just as retribution for his attitude, rather than having to do with the food or service, they'll be taken down. We had some crazy reviews that were purely personal a few years ago and we pointed out to Yelp that they violated the terms of service, and although it took a while, the psycho reviews were eventually taken down.

Not that I would ever attack a guest like that, but there are days you wish you could.

We've also had people block us when we were trying to resolve misunderstandings -- or even just trying to get them a refund -- so I know how frustrating this can be.

May 16, 2015
acgold7 in Food Media & News

Weber Grills -- Has Quality Declined?

I had almost the exact same experience. Kudos to Weber support.

What to do with tough skirt steaks

Flap meat is fantastic if you can find it. I love skirt but Flap is both more tender and more flavorful.

May 11, 2015
acgold7 in Home Cooking

What to do with tough skirt steaks

Adolph's has bromelain (pineapple), not papain (papaya). And the main ingredient in it is salt, even the unseasoned variety.

http://www.mccormick.com/Lawrys/Flavo...

You'll notice that it *is* produced by Lawry's, which is owned by McCormick. The McCormick formula is virtually identical.

http://www.spiceplace.com/mccormick-u...

A Jaccard piercing device is usually recommended to get the tenderizer into the meat, but a fork will do. This mechanical piercing does more to tenderize the meat than the enzymes do -- just try it sometime without the Adolph's. Note that the culinary device is Jaccard, while the textile type is Jaquard (incorrectly) or Jacquard.

May 11, 2015
acgold7 in Home Cooking

Has Hellman's Mayo really changed?

That's nonsense. It has always been, as with nearly all grocery products, sold by weight. That's how the machines know how much to put in each jar. The size has indeed shrunk but there's nothing "sneaky" about that if you can read.

May 11, 2015
acgold7 in General Topics

Acme to phase out self checkout

Yes, it is a trend nationwide.

May 10, 2015
acgold7 in Chains

Haggens replacing Vons in Laguna Niguel, CA

Yeah, it belongs to neither Haggen nor Safeway. County Market is a SuperValu affiliate brand, mostly in the midwest. But then Albertson's is as well, so same parent.

Never Mind.

May 06, 2015
acgold7 in Chains

Replacing Asian Pear in Korean BBQ with chemical tenderizer?

Just to be pedantic we'll note that the enzyme in pineapple is bromelain, not papain. But they are similar. Adolph's uses bromelain, not papain.

http://www.mccormick.com/Lawrys/Flavo...

Also note that the commercial products are mostly salt, even the "unseasoned" variety, so it's not quite the same as just using the fruit.

Haven't heard that pear (or apple) tenderizes, but I suppose it could be true.

Costco Food Finds - 2nd Quarter 2015

I was shocked to find that most of the world apparently prefers this.

May 05, 2015
acgold7 in Chains
1

Haggens replacing Vons in Laguna Niguel, CA

And just a word to the un-initiated: It's pronounced HAY-gen's or Hagen's, with a long "a." Not intuitive from the way they spell it, whch would indicate a "hag" in there somewhere.

May 05, 2015
acgold7 in Chains

Haggens replacing Vons in Laguna Niguel, CA

Yep, that's their positioning up here too. They rebranded their secondary line, Top Foods, as Haggen Northwest Fresh -- with prices to match. But the quality is very high.

With the Albertson's takeover we'll now have two within a couple of blocks of each other here in our small town outside Seattle. They are calling the old Albertson's a "County Market." Not country -- county. It opened back up today so I'll check it out tomorrow. Come to think of it, that's doesn't mean it's a rebranded Haggen. They could have sold it off.

May 05, 2015
acgold7 in Chains

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Frozen brine will destroy the texture. Full stop.

Leave them out a week to ten days before refrigerating.

May 05, 2015
acgold7 in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

If you've read the whole thread, you may have seen my three tricks for avoiding this. Give these a try and let us know how it goes.

May 05, 2015
acgold7 in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

After finally getting to the point where my batches come out reliably well every time, I've settled on 5.5 oz by weight to every gallon of water.

The type of water is entirely irrelevant. Tap is fine and if you're paranoid you can boil it first.

May 05, 2015
acgold7 in Home Cooking
1

how much red wine i should drink every night?

I just read about a study that talked about the sugar specifically in grape juice which said it could actually bring on diabetes. Don't know if it's true but I was first diagnosed with it within a few months of beginning a daily Welch's regimen when I didn't feel like drinking wine.

I had been drinking one little 6 oz can a day for about three months, when, bang, all the classic symptoms, and when I went to my doctor, yep, that was it.

Coincidence? Maybe. It will undoubtedly spike your blood glucose so make sure you drink with food.

I now keep it in the house in case I wake up in the middle of the night from too much insulin and a blood sugar crash.

Apr 29, 2015
acgold7 in General Topics

Fresh Pickles from Old Brine

Yes, we talk about that in the thread.

Apr 25, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yep, exactly. Helps hold moisture in as well, and is a safety margin in case of a flare-up when that side is down -- in case of excessive char, just peel off.

Apr 22, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yeah, my assumption has always been that the really bad ones with no meat are done by machine, as the cryovac-packed ones are invariably this way. The ones with lots of meat covering the bones are only at places that bone out the Prime Ribs individually.

But I don't know for sure. Would love to hear from someone who does this...

Back ribs of any beast, pork or beef, can also be done with a relatively quick grill, 45 minutes or so, instead of slow smoking. Different dish but that's how my family prefers them. Just watch for flareups as the fat from under the membrane melts... indirect but very high heat is the key.

Oh, and *never* remove the membrane on the back. Texans call this the "candy."

Apr 22, 2015
acgold7 in Home Cooking

Cooking Lobster - and why it has to be alive?

Yep, there's a reason they're called bugs.

Apr 21, 2015
acgold7 in Home Cooking

Cooking Lobster - and why it has to be alive?

Well, yeah, sure, if you don't mind hearing them threashing around and banging on the pot with their little fists. But some people are squeamish.

On the other hand, many chefs just pull the arms and tails off while the beast is alive....

Apr 21, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Beef ribs may be my favorite of all. Of course, because they are so tender to begin with, they don't really need to go low & slow, although that is delicious.

You can simply roast them in the oven like the Prime Rib itself, and they're great.

Here's how:

https://youtu.be/huEsIkse0fw

Best when you can butcher them yourself, as we explain.

https://youtu.be/9mBc1UtOmiQ

Apr 21, 2015
acgold7 in Home Cooking