Cooking and Dining

[Silentom]

You need a Tax ID number to sign up.

[MrKennethTKangaroo]

Restaurant Depot is where it's at for good meat prices.

It's a wholesaler, you have to have a commercial business license to get those prices.

not really. the one in pgh is pretty lenient with it. just make up a business

LITT, sole proprietor of sweed's kitchen

[tifosi77]

Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization.

[LITT]

Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization.

you can quote all you want. im just speaking facts bro

[count2infinity]

My statement still stands.

[count2infinity]

First go at Jagerschnitzel tonight... should be pretty easy. Serve it up with some fried potatoes and green beans.

Also went and got another 6 pack of this Sierra Nevada's oktoberfest. It's baller this year. Highly recommend.

[mac5155]

Make Spatzle. You won't regret it. What i've found WRT JS is saltine crackers mixed with panko provides a great crunch.

[count2infinity]

I made spatzle last time I made schnitzle. I do love it, but want something a little different this time.

[tifosi77]

New favorite show on Netflix: Salt, Fat, Acid, Heat (after the wonderful cookbook of the same name, and presented by its author, Samin Nosrat). One episode in out of four, and I really like the way she talks about cooking. Good stuff.

And a reminder that Good Eats Reloaded premiers on Monday. Can't wait.

[AuthorTony]

https://www.bloomberg.com/news/articles ... big-cheese

American cheese will never die. It has too many preservatives.

But it’s melting away.

One by one, America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses.

[Dickie Dunn]

New favorite show on Netflix: Salt, Fat, Acid, Heat (after the wonderful cookbook of the same name, and presented by its author, Samin Nosrat). One episode in out of four, and I really like the way she talks about cooking. Good stuff.

And a reminder that Good Eats Reloaded premiers on Monday. Can't wait.

I look forward to checking this out. The trailer was great.

[shafnutz05]

https://www.bloomberg.com/news/articles ... big-cheese

American cheese will never die. It has too many preservatives.

But it’s melting away.

One by one, America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses.

I'm a cheesephile, and love fancy cheeses. That said, when it comes down to a grilled cheese, ham and cheese, or cheese to put it in eggs, American is my reliable staple. Of course I don't eat it with crackers.

[tifosi77]

American cheese does not need tiny edible plates because American cheese has confidence.

#hedbergparaphrase

[the wicked child]

Have to agree that while sharp cheddar may be my favorite, American certainly has its place on grilled cheeses, burgers, other various sandwiches.

[meow]

I hate American cheese

[the wicked child]

I hate American cheese

Goalies....

[mac5155]

There's a grocery store by me that abbreviated the land o lakes American "LOL AMERICAN CHEESE" on their tags. They know just what they're doing

[count2infinity]

Found a home for that left over roux from last week's gumbo. Made some beef and vegetable soup last night. Decided to just toss in the rest of the roux...



Good lord did it take the soup to the next level. Did just a touch of thickening, but the body the broth had after adding it... man. I'm going to have to make a giant batch and just have it on hand.

[Lemon Berry Lobster]

I hate American cheese

commie

[LITT]

https://www.bloomberg.com/news/articles ... big-cheese

American cheese will never die. It has too many preservatives.

But it’s melting away.

One by one, America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses.

I'm a cheesephile, and love fancy cheeses. That said, when it comes down to a grilled cheese, ham and cheese, or cheese to put it in eggs, American is my reliable staple. Of course I don't eat it with crackers.

this guy gets it

[tifosi77]

So we watched all four episodes of Salt Fat Acid Heat over the weekend, and it's an absolute joy. Can't recommend it enough.

In addition to Good Eats Reloaded dropping today, I found out there's a brand new Iron Chef series out of Japan on Cooking Channel. Subtitled and everything, and it even has Yukio Hattori as the expert commentator (the expert color commentary guy from OG Iron Chef). I watched Se1Ep2 last night, and I was beside myself with joy and laughter almost the whole time.

[Viva la Ben]

It was new in 2012 and it’s already been cancelled. I may be repeating myself, but the original Iron Chef with chairman Kaga, Dr. Yukio Hattori, and all of the Japanese celebrity judges had something that the American versions could never capture.

[tifosi77]

Good Eats: Reloaded is wonderful. I didn't realize there is an actual full on reboot of the show coming after Reloaded. I thought GE:R was it. So happy.

I shall now sit back and let VLB crush my soul by telling me it happened six years ago and has already been cancelled.

[mac5155]

I liked it too. I do not like that cooking channel isn't in HD for my cable plan.

[the wicked child]

I liked it too. I do not like that cooking channel isn't in HD for my cable plan.

Comcast I assume? I have the same issue. My parents have Fios and that has CC in HD.