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I'm amazed at the prices of Kirkland brand alcohol. I was wondering if the quality was just as good or better than a popular competitor? Lets put our collective experiences together and reviews Kirkland brand wines and spirits.
Type of alcohol, size, price and location will all be helpful. If you can compare with a leading competitor, that'd be great too.
By Tuber magnatum
In the post below, there was a link to what looks to be a terrific book on beef cutting, "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising".
Reading some of the reviews on Amazon, I came across this video which I thought extremely educational, particularly seeing as I just bought a mixed 1/4 Wagyu carcass and wanted to learn more about the cuts I received , and I thought others might be interested. Its long, but I found it much easier to understand than just looking at photos. Also referenced was the free pdf/webpage CFIA MEAT CUTS MANUAL.
Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with. Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the wonderful fresh wild mushrooms on sale which were displayed by the open door and regretting that I couldn't afford them that day.
As I was doing so, the man himself came out and stopped to chat with me. He was large of body and heart. At that time he was known mainly from his books and for his passion for (the then unfashionable) mushroom foraging, only later becoming a television star, too.
Here are a few links. One to an obituary, one to a personal memoir from food writer Matthew Fort and one to a Q+A session with the maestro.
At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!
The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
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