I will definitely be experimenting with your recipe next time I bread.
I will try to make a list. Somewhere on an H.O. thread a bunch of us listed what we liked at RD. I will try to find itā¦Hey Not JRā¦I think you participated in the RD discussion Bob, do you remember where it was or how to find it?
Found itā¦hit the search symbol and type in āRestaurant depot-favorite findsā. Thread was created May 24, 2016 by Thimesā¦lot of good stuff.
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FYI use the @ symbol before our name to tag someone. I just happened to see this but if you do it with the @ before my name it would notify me and bring me directly to your comment.
Excellent, will do! Thus far the meats have been a hit. I also snagged some gorgeous red peppers, zucchini, Brussels and cauliflower - nicer quality than what I normally find at the supermarket and cheaper than Costco! I only wish they had a larger selection of items in the smaller quantities. 40 lbs of fresh jalapenos is just a bit more than I can handle! 
LC lasagna was a big hit last night - I used both zucchini and tofu for noodles, since I didnāt have enough of either one alone. The previous eveningās chicken, Chinese broccoli, Chinese chive and red pepper stirfry was also popular. What do you guys use for sauce if/when you stirfry? I tend to like spice, so I often just add a splash of soy sauce and a load of Sriracha. Since I donāt serve over rice, thereās no need for a lot of sauce, and I prefer a drier texture anyway.
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Depending on what Iām putting together protein and veg wise, I use a combination of some of the following:
Sambal Oelek
Dark Soy Sauce
Light Soy Sauce
Seasoning Sauce
Hoisin Sauce
Oyster Sauce
I fry the sambal oelek in the oil for a minute before I add in chopped garlic and ginger.
Interesting, I sometimes use sambal oelek but Iāve not tried frying it beforehand. Will have to give that a go!
I should have mentioned that sometimes I make my stir fries dry and other times I like them saucier, so I add chicken/pork/beef bouillon, water and a cornstarch slurry. My stir fries donāt have a specific recipe and never turn out the same twice!
OK, thanks !!..Did not know that. I was at a South Jersey RD today and picked up a 5 lb box of the AHI tuna. They grade it āAAā which is #2. Just under $10.00 lb.
I thaw it, rinse with cold water, pat dry, rub with sesame oil, coat with toasted sesame seeds (Seeds @ RD in spice aisle) , sear 1/8 inch each side with center raw. Then make a sauce from Soy Sauce, sesame oil & a little hot chile paste for heat.
Paul Prudhommeās Blackened Redfish Magic seasoning (RD) works well for blackened anything including tuna.
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The RD in S. Jersey also sells certain Vegs in smaller quantities, something like 2 - 5 lb bags depending on the item. I think broccoli & cauliflower florets come in 5 lb factory sealed bags. I think jalapenos & long hots come in a 2 lb bag (about the size of a typical supermarket tear off produce bag STUFFED) They also have smaller boxes of mushrooms which are super fresh & cheap.
Have to bring a jacket and really tool around the refrigerated section checking things out.
I picked up a real nice IBP choice grade 0x1 boneless striploin for $5.29 lb ($70 total) today. Looked at 20 & only found 1 that I really liked, āhigh choice / low primeā grade . After a good 21 day wet age it will yield 12 - 13 nice thick steaks that would be at least $35 a plate a la carte at a steakhouse.
By the time I get to the vegetable section Iām half frozen to death, grab a bag of broccoli rabe and head for the door.
It is cold in there, thatās for sure. Not a place I would want to work!
This was a problem at the Port Chester location - they didnāt have a large quantity of anything to choose from. I went on Sunday afternoon so maybe my timing was poor, but there were only 3-4 of most large cuts, and sometimes not even that.
I donāt currently have fridge space for dry aging but I can usually carve out room for a cryovaced subprimal. Do you prefer wet aging to dry?
Tonight will be tandoori chicken legs on the grill so probably zucchini slices since I can do them on the Q too and maybe a bag of TJ cauliflower rice to keep things nice and easy.
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Last night I made porchetta with a cauliflower style Spanish rice. I had some avocados to use up, so I made guacamole and served it with some fresh snap peas. I know peas arenāt super low carb but weāre not following a strict low carb diet. Iām underweight and my husband has hit his goal weight, so Iām just trying to maintain him by doing an 80/20 thing.
Everything turned out quite nicely!
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The cauliflower rice is the greatest thing, isnāt it? So easy to get that made when the cauliflower is already prepped. I know itās not tough to put cauliflower through a food processor but by the time I get home from work and start dinner, I appreciate any short cuts.
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Iām about to throw some ribs on the smoker, sides TBD. I was thinking of roasted cauliflower but itās oddly warm here today, so Iām not sure I want to turn on the oven.
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I put a few burgers on with the ribs and let them smoke for about 30 mins, then seared them to finish. Meh. They didnāt take on much smoke flavor and they ended up well done, even though they were 1" thick patties and the smoker was at 225. Edible but I wouldnāt repeat. Maybe if I can get my smoker to maintain a lower temp and start with frozen patties.
