I have gone to 3 different Costcos with no luck. Maybe a regional thing?
I live in Nor Cal . They have plenty of diamond crystal in the box at Raleys
Hmmm. Maybe - where are you?
I am in Los Angeles and the Los Feliz Costco has it. Here is the item number if you want to call your costco’s and check - 944413.
Oddly enough the Sam’s Club in Gardena - nope. And I called GFS (Gordon Food Service) in Ohio (just cuz) and - nope.
Curried peanut and cauliflower salad. Dressing is mayo, peanut butter, curry powder, and a splash of rice vinegar (any mild vinegar works). Spanish peanuts dumped on top - uncooked diced celery and lots of green onions in with the steamed florets.
WOW! Did you make this up or is it a recipe? I saw the photo and thought WTF but then read your description and it sounds wonderful. Thanks.
It’s an evolution of a recipe that my family thinks might have originated in an issue of Sunset - but we’re not certain.
Original recipe was a curried peanut potato salad, using unpeeled red-skin potatoes - also included sunflower seeds, crumbled bacon, and maybe golden raisins.
I made it with cauliflower one time when my potatoes had gone bad and think I prefer it to the potato version.
Stopped at Vons to pick up something this afternoon and decided to check for the DC salt. They had two boxes so I grabbed them both! At the register, the older gentleman cashier asked me what was so special about this salt. I told him i had been looking for it everywhere and I was happy to see it there. He told me a few people have come by to buy multiple boxes and one person told him that store was the only one in the area carrying it.
Boogiebaby -
Hooray! So glad you found it! And nice that other folks found it as well : )
i roasted a whole duck for the first time today. dry rub with ground spices (cumin, coriander, cinnamon); in the fridge for a day to dry. then 300f for an hour, 325 for another hour and 425 for 20 minutes. rested for 15 minutes before serving. not bad at all.
and oh, i made a quick kerala-style gravy with the necks and giblets and deglazed the pan with it.
How did you decide on that process? Is it a recipe?
for the cooking time i got guidance from some very experienced cooks on mouthfulsfood.com. the suggestion was either 425 for a short bit first and then 300-325 for 2 hours or so or the inverse. i went with the inverse (less pre-heating time). the spice rub and gravy were my own improvised “recipes”.
Liver Ragu.
I’ve made this twice, the first time was very sweet due to the carrots and onion in the mire-poix, the Marsala, and the Saba to finish. I couldn’t get it to balance at all.
Second time, I adjusted ratios, but it stilll tasted too sweet. I gave up, put the skillet in the fridge, and went to bed. Next morning I was hungry and I grabbed a bit of liver and it was SO good. The flavors melded overnight, just like a regular ragu.
Side Tip: Don’t use oyster mushrooms if you can’t get maitake.
Majordomo style beef rib. Everybody loved it. Whenever these are on sale at Whole Foods I have to buy a few plates. Thanks for the heads up @attran99
Great minds think alike! We did the same thing…but with Northgate short ribs. Not as tender as the WF version I made last week. Still tasty, though.
Nice!!!
Looks perfect.
I like that.
Complements on your cooking.
That meat is looking good!
What type of rub/prep did you apply?