for a supermarket, Wegman's is pretty ****ing nice
Wegman's is great, I wish they would open some up in CT. And their cafes attached to the supermarkets are great. I've seriously taken girls there on dates before.
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"Why I'll be a Devil forever [...] two words. Trust and respect." - Mr. Pat Burns
"I learned not to question Cowbell's willingness to ban." - Brian Boyle
Speaking of Matt and Trey, I've decided that I'm going to be Coop from Baseketball for Halloween. Bought the Milwaukee Beers t-shirt, wig, inflateable baseketball and everything.
Going to be pretty bawse.
Last edited by Clarkson Falls Down: 10-20-2010 at 11:35 PM.
I have 1 within 5 minutes of my house, 2 within 10, 3 within 20 minutes. Fantastic place to find a wide variety of ingredients. Nice large tea selection, too. And where else can you go and get black or white truffles?
Oh, if you haven't tried it, get some Kobe roast beef from Wegmans. It's expensive, but the flavor and way it melts in your mouth is beyond words.
I don't mind it at all. It's actually kind of relaxing.
Hell, I gotta get better at cooking, too.
I started being kind of serious when I made my first soufflé at 12.
I want to be able to get more specific, and without pre-made recipes. I hate that, I just look at few for something I've never made and then wing it.
I did a whole bunch of American dishes, and that got kind of boring, so I started doing ethnic. I'm a huge Mexican food fan so I did a bunch of ethnic stuff, especially Mayan. They tend to be easy to do because there isn't much specific work. Shredding lettuce/tomato/onion and grilling/cooking meats are easy techniques to learn.
Now I'm moving onto much more delicate cooking styles from Europe, specifically some Provence French atm, and thinking about starting my own pasta soon - Only Ravioli for sake of not need too much special tools.
Aioli's, ratatoulies, and even proper braising require proper technique to get the right stuff. Aioli's are amazingly difficult to make without eggs/mayo, it's a lot of fun to try though. Even a simple Hollandaise sauce can be complicated the first few times - I ended up with runny scrambled eggs instead of sauce, haha.
