/ck/ - Food & Cooking

>>6044951
I have seen and purchased Gravlax at:
Meijers
Krogers
Fulmers (no longer exists)
Big Bear (no longer exists)
Giant Eagle
Marsh (been forever since I went to one, so not sure if still have Gravlax)
Remke
Jungle Jim's (the worlds LARGEST grocery store)

>>6044090
>It's not a really common thing in the states


Guy in Ohio here to let you know that Gravlax is sold in just about every grocery store I can think of in my region, sold year round.
Usually in vacuum packaging and at least 3 different herb/smoke flavors.

Go check the open cool case in the Seafood dept.

>>5959913
I don't care for soda, I might have a cup or two a month; only drink I'm picky about is my German coffee.

>>5959649
When the Welfare in the West dies from being overburdened, this is how I foresee blacks in the West surviving, returning to their instinctual roots and eating bugs for basic survival.

>>5959558
>>5959582

Yes, yes, the coke/pepsi debate.
I'm sorry I mentioned those 2.
Yes, some times there's going to be a recipe variance that the Licensor demands. Coke/Pepsi being the 2 worst asshole companies is this regards.

But there's companies like Cott, and all they do is produce soda for off-market- generic brand soda labeling.

>>5959504
>>5959496
>>5959492

Let's move to another item.
Because of my geographical area and my job I come across all sorts of these issues, which is why I browse /ck/.

Packaged donuts, the kind that are in a box.
Kroger's, ALDI's, Sam's Club, there were probably a dozen other companies there as well.
Almost ALL the packaged donuts for the Indianapolis IN, Columbus OH, Nashville TN distribution circle are made in 1 factory in Sharronville Ohio. Also where they make Dunkin Donuts for pretty much the same distribution region.

Point I'm making is that BRANDS are bullshit. Save your shekels.

>>5959463
Several years ago I even had this same mini-argument with a guy about NAME, HOUSE and GENERIC brands.

He was sooo obstinate about coke and pepsi and other flavors must come from different brand owned factories.
I told him to shut up and get in the truck, and I drove him for 40 minutes to a central bottling distribution facility, a plain as fuck no-signs factory.

BUT! At the loading bay you can see the COKE trucks, PEPSI trucks, FAYGO trucks, Dollar store trucks, etc. etc.
All being loaded up at the same factory... it's only the packaging that's different.

Fun Fact; I was able to meet the man that invented the expanded plastic soda bottle and got to see the mini-working prototype he had in his office that took a thin tube of plastic like 2 feet long, and POP! faster than the eye could see it was a bottle.
Also got to briefly meet the guy that invented the pop-top tab soda can... of course he saif he invented it for beer, not soda.

Here's a fun fact about item manufacturing, licensing and distribution.

Many, many times, there is 1 factory.
That 1 factory produces the exact same item on multiple licensing or distribution agreements.

So one day, the factory might make crackers that are put into NAME BRAND X boxes.
The next day they might make crackers and put them into STORE BRAND Y boxes.
On another day they might make the crackers for GENERIC LABEL Z boxes.

It's the same cracker, but the Licensor has contracted with the factory to produce certain Q for "their" box, that box then goes through distribution and then the store where it is labeled with $Price$ that the licensor demands from that product; hence the "Manufacturers Suggested Retail Price" you might see printed on some items.
Store have some discretion on what they can SELL to the consumer the product for, but the $$$ going to the Licensor is generally fixed by contract.

The era of separate companies, having separate factories producing the near-same item is LOOONG over.

So, save the shekels, get the cheaper item, as it is almost guaranteed to be the exact same item as the more expensive NAME BRAND item, just a different box.

>>5944742
only picture I could find of my nostalgia ramblings

I pity the new generations

>>5944729
Another thing that was the greatest was that covered loading area.

Enough space for 6 or more 1980's land-boat sized American cars.
When it was snowing/raining or just shit weather you could be in the bright light and under cover not getting soaked, getting water in your car, or having snow/rain wreck your groceries.

I'm trying to find a picture of what I an referring to for you whippersnappers that live in this heathen senseless future

Once upon a time before all groceries were WalMarts or Mega-chains, when there were local and regional stores... in the 70's and 80's

>park car safely in lot of grocery
>walk in, all carts are INSIDE the store
>Store is designed so carts CANNOT leave the inside of the store with separated entrance/exit area and device on cart to keep it inside.
>Go about shopping
>Check out
>Bag boy loads all the paper bags groceries into a tall rolling metal rack which is pushed aside
>You are handed a metal claim ticket
>Go outside, get car, drive car into covered loading area
>Hand number ticket to attendant there, he brings out your rack of groceries
>you can load grocereies into car yourself, or for a tip have the loading area boys put your things in your car

Why did this stop being a thing?!
I know it was a big thing, across many States, I saw from Michigan to Florida, it was a standard for groceries.
I stopped seeing such a set-up in the early 90's

Last "Family Local" grocery mini-chain (8 locations) that I know had this system closed in 2005

Surely that system of shopping cart-dom saved huge $$$$ from lost-damaged carts and the labor or danger of carts left in parking lots.

I Blame WalMart-ization.

Dallmayr Prodomo is the best damn coffe I have ever had, bar nun.

The Germans KNOW how to do coffee right, it's like a low acid coffee, no sharp/harsh flavors, never bitter, always a smooth full body taste and I can drink a whole pot and not get heartburn.

>>5121557
I've though about it being allergy too. So did a doctor.

Problem comes in: what ingredient could be -ONLY- in Mexican/Tex-Mex foods and different types of food dishes.
Maybe some unique spice or seasoning is the only thing I've ever been able to think up.

BUT! I wouldn't think that chain places like Chi-Chi's or Abuelos would be using the same trigger in their mass-produced foodstuffs as do the small "Authentic" family owned place that I had my worst episode from.

I nowadays prefer to stay to a more classic European diet anyway, as it is food I know and was raised on.

Every single time I have ever had Mexican/or/Tex-Mex food I have been made horrifically ill.

It doesn't matter where in the country I have been, or what I have tried/sampled from the menu.
San Diego to Tacoma, Detroit to Camden, Miami to Dallas and back to Cincinnati, I've been everywhere.

Large Chain Restaurant? Expensive Reservations only type? Lunch Window counter place?
Doesn't matter which, Mexican food might as well be Kryptonite to me.

>Was in Tallahassee on business.
>The locals of the group had consensus to have lunch at a local Mexican place they knew
>My history I have a bad feeling about this... but okay...
>This place seems nice, clean and english speaking
>Order the same steak/cheese/guacamole dish that everyone is getting, must be good if the locals eat it.
>Comes to table searing hot on a slab of iron.
>Is surprisingly good.
>3 hours later I am on a floor puking blood as a local guy is calling for a ambulance.
>Wake up 2 days later in the hospital.
>Stomach pumped twice and was given a unit of plasma because of kidneys or something...
>Kept on a medicated IV drip for 2 more days.
>Doctors order a diet of bologna on white bread, water and plain unflavored yoghurt for a week.

To this day I refuse to ever again try any form of Mexi-shit food.
I won't even do Taco Bell, the experience in Tallahassee scarred me so badly.


I do love Cuban food though, no problems there.

>>5121021
Except I would wager that old Tartar grandmothers are throwing the beef through their Soviet meat grinders, and it's more authentic than 99.999% of the Haute Cusine Beef Tartar at the worlds finest restaurants.

Pardon the lack of replies (OP), everyone on /ck/ is right now as I type googling to see if there is such a thing as marijuana distilled booze.

Beef tartar.
Raw red beef+raw egg+ground pepper, mince it all together and eat on toast.


You'll be fine, (OP)

>>5120860
>Exploding glass jars are no fun, either

My aunt and grandma made bathtub wine from wild berries.
Didn't ferment it quite right...
Had dozens of bottles on the shelves in the basement...

One late night it sounded like a war zone.
Neighbors called police about gunshots.

Oh it was hilarious.
The concrete floor, brick walls and wood ceiling are STILL to this day stained purple.

The stock for a good lentil soup must start with a marrow filled beef/or/lamb bone.

Any other method is heresy.

Fun Fact:
Once upon a time lobster was a trash food fed to prisoners.
There were actually prison riots where the prisoners were demanding/begging to not be fed any more lobsters.
Eating RATS had less stigma than eating lobsters.

There were actually laws passed, and are still on the books, regarding the inhumane conditions of feeding prisoners with lobster meat, it actually went to court on counts of being a "Cruel and Unusual Punishment".


Personally, I don't like the texture of the meat, nor the effort/mess of it at the dinner table.

>Go to fancy seafood restaurant.
>Be dressed in good silk suit.
>Order fancy seafood platter as it was what everyone else was getting, so why not.
>Trying to work lobster apart.
>lobster guts and butter juice explode from the shell onto my suit.
>damnitalltohell.jpeg.

I have plum trees on my property, by July I'm harvesting plums by the bucket full.

10 to 15 5 gallon buckets of a unknown variety of cling stone plums that I stove cook whole, mash in the pot mid-cook to strain out the pits, add in some seasoning, continue to cook down.
Run cooked pulp through a food mill to make extra fine.
Throw into glass jars, boil water method.
Takes 4 or 5 days to do it all to make my spiced plum butter.
Those 10 to 15 5 gallon buckets of plums are reduced to 20 to 30 pint sized jars of plum butter.

For sauerkraut I have a 100+ year old 14 gallon clay sauerkraut crock that I made a new leather/wood cap for, made a dolly for and keep in my stone basement.
Dump in fresh sliced cabbage, dump in salt and some seasonings or other vegetables, throw in a cup or 2 of water, tie down the leather/wood cap and come back 3 months later to have delicious sauerkraut.

Those are the only 2 things I care to can.

Muesli

>>5115560
Ah, the Akane Tendo school of cooking
Kill yourself before your food has a chance to kill.

Jaques Pepin, Fast Food My Way
The Essential James Beard
Paula Peck's Art of Good Cooking

Were my 3 first ever cookbooks, found at a used bookstore.