Food, Food, and More Food Thread

krim wrote:hmmm.. i dont think i've seen real Parmigiano at our local Costco, i'll have to look closer.

I usually get it from the Costco in Los Feliz...which isn't too far from you. I know for a fact that not all Costco locations carry premium merchandise. I've been to the one in Norwalk and that one doesn't carry Proscuitto di Parma or Parmiggiano.

The Costco locations that do, sell the cheese in a vacuum-sealed wedge or pre-grated in a clear plastic container with a black lid.

I tend to goto Whole Foods for that type of food, maybe Bristol Farms if its something that's hard to find.

I do as well. :victory:

i'll take a closer look next time. i've got like 3 lbs of cooked spaghetti to get thru. :hehe:

krim wrote:i'll take a closer look next time. i've got like 3 lbs of cooked spaghetti to get thru. :hehe:

Dang, you sure do like to cook in massive quantities, ne? :sweat:

Gotta be prepared ya know.

actually, they're leftovers from my mom's schools' end of summer school party

krim wrote:i'll take a closer look next time. i've got like 3 lbs of cooked spaghetti to get thru. :hehe:

Party at Krim's house! I'll bring my fork and some garlic bread! ^_^

Tu_triky wrote:Party at Krim's house! I'll bring my fork and some garlic bread! ^_^

Don't forget the Parmigiano-Reggiano. :mrgreen:

bmwracer wrote:
Don't forget the Parmigiano-Reggiano. :mrgreen:

:hehe:

Good point. The chunks they sell over at Costco are fairly big so unless you are using tons of cheese in your cooking everyday one piece can usually last quite a while.

But then if you're Krim...he could probably dust off a piece in a few days with his huge batches of pasta! ;)

Years ago when I grew up (finally!) and I tried the real deal, I swore to never use that Kraft green shaker bottle again. :beaten:

That ish is garbage. It's like one time I tried domestic made Proscuitto...omg, it was ass...it tasted far worse, totally different, from the genuine article.

since we're on the subject, my friend got me a piece of aged salami from Giuliano's in Redondo and it was ridiculously damn good. I almost ate the entire log in one sitting. my knife and fingers were covered in this heavenly grease..

:drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling:

Man, i'd love to make an egg sandwich with that.. except i'm all numb and actually :drooling: on my shirt still.

krim wrote:since we're on the subject, my friend got me a piece of aged salami from Giuliano's in Redondo and it was ridiculously damn good. I almost ate the entire log in one sitting. my knife and fingers were covered in this heavenly grease..

:drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling:

Man, i'd love to make an egg sandwich with that.. except i'm all numb and actually :drooling: on my shirt still.

:rofl: :rofl: :rofl:

I bet it was dayem good. What particular type of Salami? Sometimes I like to make an egg sandwich with a slice of Soppresata...it's pretty good.

i dont remember which one it was, i didn't get the price label. I'd know from sight, or taste, but it was similar to the sopresata they usually have, but this one was a special that they didn't normally have. my buddy works in a italian restaurant so he saw it and snapped up a bunch.

krim wrote:Giuliano's in Redondo

The one next to the Albertson's, huh?

That's practically down the street from me, about a half mile.

krim wrote:i dont remember which one it was, i didn't get the price label. I'd know from sight, or taste, but it was similar to the sopresata they usually have, but this one was a special that they didn't normally have. my buddy works in a italian restaurant so he saw it and snapped up a bunch.

Nice. :applaud:

When it comes to Charcuterie...we can't compare to Europe. All the good stuff is imported. Salamis, hams, sausages, etc. If you went you'd probably never come back. :hehe:

bmwracer wrote:
The one next to the Albertson's, huh?

That's practically down the street from me, about a half mile.

Hmm.. i dont remember seeing an Albertsons, i know there's a tire place and a post office nearby.

Tu_triky wrote:

Nice. :applaud:

When it comes to Charcuterie...we can't compare to Europe. All the good stuff is imported. Salamis, hams, sausages, etc. If you went you'd probably never come back. :hehe:

Yeah, i'm pretty sure this one was imported. i'd love to learn how to make it and cure and stuff.. it'd be fascinating.

krim wrote:Hmm.. i dont remember seeing an Albertsons, i know there's a tire place and a post office nearby.

Oh, duh... You said Redondo... I was thinking Torrance. :doh:

krim wrote:

Yeah, i'm pretty sure this one was imported. i'd love to learn how to make it and cure and stuff.. it'd be fascinating.

I can just see it now...wearing a butcher's apron getting busy in the kitchen. One slice for me, one slice for them, 2 slices for me, 1 slice for them. :hehe:

bmwracer wrote:
Oh, duh... You said Redondo... I was thinking Torrance. :doh:

heh, time to go see the eye doc? :hehe:
i'd go for my checkup, but i'm afraid of spending more than i need to again.

Tu_triky wrote:

I can just see it now...wearing a butcher's apron getting busy in the kitchen. One slice for me, one slice for them, 2 slices for me, 1 slice for them. :hehe:

Sounds like a great business plan. I'm imagining it in my head already...


Oh, the buddy says, that salami is something like Cacciatore (sp)

krim wrote:

Sounds like a great business plan. I'm imagining it in my head already...

:hehe:

Oh, the buddy says, that salami is something like Cacciatore (sp)

Right on....never heard of it. I'll keep it in mind. Thanks.


Check out this picture I found. It's a photo of the depachika at the Takashimaya dept. store in Nagoya (land of the famous tebasaki).

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Can't believe those delicious looking Korokke are less than a buck. :drooling:

krim wrote:

bmwracer wrote:
Oh, duh... You said Redondo... I was thinking Torrance. :doh:

heh, time to go see the eye doc? :hehe:
i'd go for my checkup, but i'm afraid of spending more than i need to again.

Actually, I do need to see the optometrist: been wearing the same contacts for nearly two years. :sweat:

I'm finishing up the last portion of homemade soup I made Monday.. and it's wonderful. Brown jasmine rice, sauteed mirapois, roasted chicken and my homemade chicken stock. Yum.

I was in the South Bay today so I stopped by this udon joint that've been wanting to try out for the longest time. It's called Sanuki no Sato. Although they specialize in udon they also have soba and dozens of other items on their lunch and dinner menu. Seriously, their menu is HUGE.

I've been fiending for some Nabeyaki Udon so I ordered it. The dashi was flavorful yet light despite having lots of various ingredients....ebi tempura, fish cake, chicken, shiitake mushrooms, bamboo shoots, wakame, green onions, and egg. It was pretty dayem good. This place is highly recommended for lunch...I'm sure dinner there must be fab too. It's about half a block from Shinsengumi. It's on Western and 182nd inside the plaza on the corner.

Here are the pics:

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http://www.sanukinosato.com/en/index.html