Off Topic: Has anyone ever worked at Costco or Sams club and can share?

[bookie71]

Their price on meats was good...could be beat...but the freshness & cleanliness simply could NOT be beat.  The problem for me was buying in bulk.  What the hell is a single guy going to do with 5 lbs. of ground beef?  OR 12 lbs. chicken wings?

Since we get a lot of fish (Salmon and Halibut) in the summer we have a vacuum packer and we separate the hamburger and chicken into smaller packages.  We usually cook the hamburger up so it is ready to toss into a meal.  You could do this with ziplocs  as well.

I sure wish we had had a Costco around when the kids were growing up.

You can probably save more with the store's "lost leaders" but what is your time worth.

[LC]

Their price on meats was good...could be beat...but the freshness & cleanliness simply could NOT be beat.  The problem for me was buying in bulk.  What the hell is a single guy going to do with 5 lbs. of ground beef?  OR 12 lbs. chicken wings?

Since we get a lot of fish (Salmon and Halibut) in the summer we have a vacuum packer and we separate the hamburger and chicken into smaller packages.  We usually cook the hamburger up so it is ready to toss into a meal.  You could do this with ziplocs  as well.

I sure wish we had had a Costco around when the kids were growing up.

You can probably save more with the store's "lost leaders" but what is your time worth.

Oh man, I would love to do this. I just need a bigger place and a deep freezer.

 

One thing I would look into if you don't already, is sous-vide cooking. I bought a $20 dongle off ebay (http://www.ebay.com/itm/131531511761?_trksid=p2057872.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT) that my slow-cooker plugs into. It cooks some of the best ribeyes I've ever had. Better than the majority of the NYC steakhouses I've been to. Pretty hands-off, too.

 

These guys did an amateur experiment on cooking the perfect steak via sous-vide: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

 

Here's a halibut one: http://www.seriouseats.com/recipes/2016/09/sous-vide-seared-halibut-recipe.html

 

[valueorama]

One thing that surprised me recently was that prices vary for same product on different locations.

 

I was told by a manager that if a Walmart or Sam's club is near a Costco, prices will be lower.