/ck/ - Food & Cooking

>>8919680
Is Fairway any less expensive than TJ's? I've always avoided the word 'gourmet' since moving to NYC because that's code word for "expensive." I live in Harlem near the Hospital on 135th, and I only shlepp down to TJ's like only 1-2 times a month. I usually shop at my neighborhood Associated because it's right at the bottom of my building, but usually the produce selection is so-so.

I buy my meat in bulk at Costco and portion it out to either freeze or grind into sausages or regular meat, and sometimes I go to the butcher for a fancier cut for when there's company.

>>8151766
Convenience IS a part of performance. Also patina tainting food is a real thing, and most chefs and line cooks I know don't ever really use carbon steel knives, with the sole exception of sushi chef's yanagibas and debas.

Not all stainless steel is that gummy and soft shit from the supermarket, and most of the high end knives use stainless blends and/or cladding because that's what chefs not concerned with tradition want these days.