Aldis; What meat is worth buying?

Focker

I need to try the skirt, they always look pretty good for $4.99/lb.
Chucks are solid.

nolaegghead

fishlessman said:

nolaegghead said:

fishlessman said:

whats the ramsey tech for scrambled, i just add a little water and scramble for fluffy eggs, was brought up with milk added and it makes for a heavey scramble.  my over easys are submerged in salty bacon grease and fragments, you wont see grey in the dirty easys

@fishlessman https://www.youtube.com/watch?v=bQDzaj91oFY

going to try that, like the creme fraiche at the end

@fishlessman You won't be disappointed.

I didn't have any creme fraiche so I used mexican creme the first time, sour cream the next.  Very good. 

But I noticed I had some heavy creme and buttermilk and made some creme fraiche.  (first time I've tried this).  It was phenomenal, and the creme fraiche elevates all kinds of dishes.  So I'm going to keep making the stuff.   

nolaegghead

A table spoon or two per cup of heavy/whipping cream - (I didn't measure anything) - dump in a clean mason jar and shake it up.  Leave on the counter overnight - they say 6-12 hours or until it's as thick as you want it. 

Then it's done.  Throw in your refrigerator and it's delicious - basically it's sour cream but with the richness of heavy cream, and a bit thicker (how I made it) than sour cream.  And it's almost gooey like warm cheese.   I'm stocking this from now on.

fishlessman

nolaegghead said:

fishlessman said:

nolaegghead said:

fishlessman said:

whats the ramsey tech for scrambled, i just add a little water and scramble for fluffy eggs, was brought up with milk added and it makes for a heavey scramble.  my over easys are submerged in salty bacon grease and fragments, you wont see grey in the dirty easys

@fishlessman https://www.youtube.com/watch?v=bQDzaj91oFY

going to try that, like the creme fraiche at the end

@fishlessman You won't be disappointed.

I didn't have any creme fraiche so I used mexican creme the first time, sour cream the next.  Very good. 

But I noticed I had some heavy creme and buttermilk and made some creme fraiche.  (first time I've tried this).  It was phenomenal, and the creme fraiche elevates all kinds of dishes.  So I'm going to keep making the stuff.   

ive made my own before as well, too simple and too good. i top maine lobster chili with it im finally seeing it sold up here along with the mexican/ salvador style cremas which they started selling maybe 2 years ago. very little mexican influence here, new things move slow up here. dont understand all the french canadians up here not demanding the creme fraiche, well i do actually, my french canadian grandmothers recipe for a hot dog was to boil it 4 hours adding water as needed ill try the eggs with the mexican stuff first as i have it, then upscale it when i get the chance

nolaegghead

Yeah, it's not that available in your vanilla white-bread grocery store.  Trader Joe's sells it, and the more upscale grocery.  The sour mexican creme is basically the same thing though, and I see that everywhere because the rapist mexican immigrant (sic) impact rebuilding NOLA after Katrina really had an influence on demographics, although they're leaving in droves for some reason.

fishlessman

atleast you got the crema,  the french highlight here is gorton, spelled at least 5 different ways ground pork butt boiled all day and night into grey paste  then spread on white wonder bread with frenches mustard and then they stayed

fishlessman

french canadian cuisine at its finest