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I have a very random Q for the American Aldi people... how much do you have to insert to unlock a cart, and what denomination do the coins need to be?
Pretty sure it's a quarter and only quarters.
GTFO, really?
I guess it makes a bit more sense when I realise the quarter is the largest US coin (other than those Sacagewea dollars). It's $2 here - either one $2 coin or two $1 coins. I get the money back when I return the cart but it's the principle of the thing, damn it. At least pay me interest on my loan.
So tomorrow is my BD and we are going to a new restaurant. My husband is a meat and taters man and and I like adventure. Take a look at the menu and give me your suggestions please.
Post by Cookin' Mama on Aug 17, 2023 11:52:01 GMT -5
That menu looks sick. tuna crispy rice, charred shishitos, bone marrow, wagyu tartar.. korean bacon sounds interesting too. Just don't get Burrata or fries.. you can get that shit everywhere
So tomorrow is my BD and we are going to a new restaurant. My husband is a meat and taters man and and I like adventure. Take a look at the menu and give me your suggestions please.
Burrata and hamachi crudo for sure. Then bone marrow and lettuce wraps for me. I’m currently making a garlic dill saffron basil Calabrian chili oil for the base of this tomato sauce.
I’m currently making a garlic dill saffron basil Calabrian chili oil for the base of this tomato sauce.
Of course you are. I told my husband I wanted something there is no way in hell I'm making it at home, unless I'm esteban .
And he said, who?
It’s so easy. It takes like 10 minutes. In a skillet, you put in regular olive oil (maybe a hair under a quarter cup) on medium low. Thinly slice 3 or 4 cloves of garlic. And you just let that sauté until the garlic starts getting golden and the oil is slightly bubbling. And it’s ready. The recipe I stole it from puts in chili flakes halfway through. So what I did was add a teaspoon of Calabrian chili oil and when I added the garlic, I also put in dill, 2 basil leaves and a pinch of saffron so all that would flavor the oil which is the base before you add the tomatoes. Absolute piece of cake.
Post by piggy pablo on Aug 17, 2023 17:50:42 GMT -5
Steakhouse I worked at would soak overnight to remove starch and then use the double fry method, so it was a whole process.
I also worked at a steakhouse that wasn't as nice but was a fully scratch kitchen except for the french fries, which were frozen. Thought that was funny because it seemed easier to make fries than a lot of other stuff they were doing.
Post by Cookin' Mama on Aug 17, 2023 18:00:50 GMT -5
Yeah the hand cut wash/soak method is really great for fries and as far as I know it's how you make the best fries. With that being said that's exactly how Five Guys does there's so if I'm going to a nicer place then I'm skipping on fries if I can get a comparable at a place like Five Guys. Especially if it's a place like Druid linked above.
At the same time fries are sick and one of my favorite foods, especially if they're done right so I get it.
five guys fries suck that's why they give you so many
Lol. Depends on the location but the good ones kill that shit if you don’t let them steam. I agree with Pablo on higher end places’ fries. We had some good ones at iron the other night which were higher end grand padano grated with some white truffle oil and house made spicy ketchup. Those kind of kicked ass even though I’m not that big of a cheese eater.
Post by Cookin' Mama on Aug 17, 2023 20:33:45 GMT -5
There's definitely some variance in the product at Five Guys since it is only a fast casual restaurant but I worked there for 4 1/2 years and the best fries I've had/made have been there so I'm not wasting my time at a nice restaurant ordering fries. They're definitely not always limp and they're pretty easily the best place to get fries. Can't think of another place that compares tbh.
