What do I want from Costco?

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Originally Posted by The AD

They think that's spicy?

Anyway, I mentioned the 505 green chile salsa quite a ways back in this thread. Love that shit.

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Let's face it... it *is* "Montana-spicy" for sure. :D

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Originally Posted by skaredshtles

Let's face it... it *is* "Montana-spicy" for sure. :D

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Okay, it is a step up from ketchup!

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Originally Posted by Danno

I usually use Costco's "mexican style 4 blend shredded cheese", is "quesadilla cheese" something different?

And yeah, I use the chopped green chile from there, this stuff:

Attachment 417953

to amp up my enchiladas (and lots of other things, I love it), but my daughter prefers milder enchilada sauce, so the green chile only goes on my half (in addition to the milder sauce). Is there some other stuff you're referring to?

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Pro tip
pork cubed or shredded and stirred into this and you have quick chile verde
We even use left over BBQ pork sometimes

I can get these jugs for $10 at safeway. They do the job nicely:

https://younggunsproduce.com/product...elf-stable-jug

The Costco jar is around that size. And cheaper. And this is the "what do I want from Costco" thread.

How does one moderate in moderation with out moderating

No Costco here, but 505>young guns. I go through one of the smaller jars or more per week. I use it as a salsa quite a bit.

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Originally Posted by skaredshtles

Or do like I do and collect scrap aluminum foil, roll it into balls and use those to clean the steel/iron pans. If there is stubborn shit, toss a tablespoon of salt on the pan before going at it with the aluminum foil.

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Isn’t that a really good way to get more aluminum in your diet? I’d think the worst kind too, the finely ground kind. Aluminum is not good for you.

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Originally Posted by doebedoe

FWIW, while I like the cookset I posted, they aren't the only pans I use. They are the daily drivers for sauteing/pan frying, soups, sauces, and most braising. The consistency of heat and retention is nice for soups/sauces -- preventing hot-spot browning / scolding.

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I hope I didn’t come across as criticizing your choice. That does seem like a good deal for someone looking for a clad stainless steel set.

As for the carbon steel path I seem to be on, it’s not without drawbacks either. Heat distribution is not the best I’ve seen. But like I said earlier, I’m still coming up the learning curve, and the pan seasoning needs more time to develop. I’ll probably do eggs in my non-stick pans for awhile yet.

Is there a lower budget Sq footage thread that the mods can direct me to?

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Originally Posted by Danno

I usually use Costco's "mexican style 4 blend shredded cheese", is "quesadilla cheese" something different?

And yeah, I use the chopped green chile from there, this stuff:

Attachment 417953

to amp up my enchiladas (and lots of other things, I love it), but my daughter prefers milder enchilada sauce, so the green chile only goes on my half (in addition to the milder sauce). Is there some other stuff you're referring to?

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The Costco here has Cacique brand quesadilla cheese.

If your daughter thinks the 505 is too spicy, I sometimes mix it with green enchilada sauce.


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Originally Posted by neufox47

Isn’t that a really good way to get more aluminum in your diet? I’d think the worst kind too, the finely ground kind. Aluminum is not good for you.

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Apparently not, as these folks recommend it: https://www.americastestkitchen.com/...od%20or%20dirt.

Maybe they don't know what they are doing?

I'm going with the later given the other recommendation of scrubbing with a plastic bag.

About ten bucks on ebay. Not available at Costco, unfortunately. Cleans the shit out of the cast iron and carbon steel.
Attachment 417991

I got one of those! I definitely have mixed results as it’s difficult to handle when it is used on a hot pan.

Ok, hope thread gets back on track but haven’t you pan cleaners ever heard of a stainless ChoreBoy?


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I could really go for some steak from Costco... hopefully they have some Stilton blue in stock when I go, 'cause that's quite delicious on steak.

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Originally Posted by skaredshtles

I could really go for some steak from Costco... hopefully they have some Stilton blue in stock when I go, 'cause that's quite delicious on steak.

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Stilton blue is my favorite blue. I get it at Trader Joe's usually. And I'm not impressed with the steak at our Costco.

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Originally Posted by riser4

Stilton blue is my favorite blue. I get it at Trader Joe's usually. And I'm not impressed with the steak at our Costco.

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Ours has really good steak. I generally get the strips, but the ribeyes are really good as well.

And Stilton is my 2nd favorite blue, with gorgonzola being my 1st choice - though Costco doesn't often have gorgonzola.

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Originally Posted by skaredshtles

Ours has really good steak. I generally get the strips, but the ribeyes are really good as well.

And Stilton is my 2nd favorite blue, with gorgonzola being my 1st choice - though Costco doesn't often have gorgonzola.

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Real Gorgonzola is hard to find. The stuff made outside Italy isn’t even close. It may be good blue cheese but it’s not Gorgonzola


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[enginerd]All steel contains carbon, thus "carbon steel" is redundant.[/enginerd]

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Originally Posted by MagnificentUnicorn

Real Gorgonzola is hard to find. The stuff made outside Italy isn’t even close. It may be good blue cheese but it’s not Gorgonzola

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I can get both "regular" and "mountain" Gorgonzola from my local King Soopers - and it's proper Italian cheese. Pricey, but worth it.

Attachment 418011

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Originally Posted by The AD

[enginerd]All steel contains carbon, thus "carbon steel" is redundant.[/enginerd]

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The meaning depends on the use but carbon steel is definitely a defined steel type.

Not sure why so many have issues with cleaning their cast iron. We have an 8”, a 10” and 12”, all different brands cast iron, but all seasoned for decades. Even the most baked on char comes of easily by just filling the pan with water, bring to a rolling boil on high heat for a couple min, then a vigorous scrub with a nylon brush under hot running water. Place back on the hot glass top range with maybe a light wipe of oil, and she’s ready for the next use. Easy peasy. Never an issue with even the stickiest of eggs, but we aren’t shy with the fat or oil either. Maybe 1% of the time a second boil treatment is needed, but that dish is usually a burnt mistake. We have a 40yr old carbon steel wok for the gas camp stove, love it but it’s a bit finicky if the temp isn’t just right. Also love our small and medium stainless clad Al pans for sautéed onions and mushrooms on low heat, or maybe a cheese sauce, but that is their limit IMO.

Sorry for the Cultco thread drift.

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Originally Posted by BCMtnHound

Not sure why so many have issues with cleaning their cast iron. We have an 8”, a 10” and 12”, all different brands cast iron, but all seasoned for decades. Even the most baked on char comes of easily by just filling the pan with water, bring to a rolling boil on high heat for a couple min, then a vigorous scrub with a nylon brush under hot running water. Place back on the hot glass top range with maybe a light wipe of oil, and she’s ready for the next use. Easy peasy. Never an issue with even the stickiest of eggs, but we aren’t shy with the fat or oil either. Maybe 1% of the time a second boil treatment is needed, but that dish is usually a burnt mistake. We have a 40yr old carbon steel wok for the gas camp stove, love it but it’s a bit finicky if the temp isn’t just right. Also love our small and medium stainless clad Al pans for sautéed onions and mushrooms on low heat, or maybe a cheese sauce, but that is their limit IMO.

Sorry for the Cultco thread drift.

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I agree. We're in the "if we can do it, absolutely anyone can do it" category with cleaning (particularly my wife) and use nothing but cast iron frying pans. In some ways I think they're actually easier because if you really need to scrape something off, you can.