Omega Owners Forum
Chat Area => General Car Chat => Topic started by: omegod on 13 October 2013, 14:37:16
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I bought a Socket set from Costco about 5 yrs ago made by "Crescent" to be honest it's been bloody brilliant and the wrench and socket quality is superb, sadly the 3/8 ratchet went kaput yesterday when the direction switch fell apart. I recalled it had a lifetime guarantee when I bought it but obviously have no receipt. Being a tightarse I phoned them and enquire how I go about getting it fixed and they want me to bring in the whole set, possibly a problem as there are numerous lost sockets, snapped extensions etc but I will get what I have together and take it in, best case they send it away to be fixed, worst case they refund it and I buy the lovely craftsman set they now stock.
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If you don't try....... Good Luck!!!! ;) :y
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Are they aware you don't have a receipt mate? Companies usually don't do anything without the receipt. I know when I went and got replacement sockets from hellfrauds, even though the socket had Halfords stamped on it and all their sockets and sets are life guaranteed ::) they still wanted the receipt
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They can track it through the membership. Halfords didnt care when I changed a breaker bar a couple of weeks ago without a receipt, depends on who's working I guess ::)
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They can track it through the membership. Halfords didnt care when I changed a breaker bar a couple of weeks ago without a receipt, depends on who's working I guess ::)
That's the thing isn't it. some will help and some will be adamant you need the receipt ::)
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They can track it through the membership. Halfords didnt care when I changed a breaker bar a couple of weeks ago without a receipt, depends on who's working I guess ::)
That's the thing isn't it. some will help and some will be adamant you need the receipt ::)
I exchanged an electrical item at Costco with no receipt, they know where & when you bought via their records. :y
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I like Costco! :y But not everything is cheap there. :-\
I think they make a lot of money from people who just assume that everything there is cheap!! :-\
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I like Costco! :y But not everything is cheap there. :-\
I think they make a lot of money from people who just assume that everything there is cheap!! :-\
I agree that not all there stuff is cheap/inexpensive, but on the other hand, they don't sell cheap crap, most is good value for money eg meat ..... the beef is excellent. :y
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Agreed! :y
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I bought a Socket set from Costco about 5 yrs ago made by "Crescent" to be honest it's been bloody brilliant and the wrench and socket quality is superb, sadly the 3/8 ratchet went kaput yesterday when the direction switch fell apart. I recalled it had a lifetime guarantee when I bought it but obviously have no receipt. Being a tightarse I phoned them and enquire how I go about getting it fixed and they want me to bring in the whole set, possibly a problem as there are numerous lost sockets, snapped extensions etc but I will get what I have together and take it in, best case they send it away to be fixed, worst case they refund it and I buy the lovely craftsman set they now stock.
;D ;D ;D ;D
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I think you'll find Costco will just refund the original price.
Their tools ain't too bad for the money. But most of it is American, where a lot of tools tend to be better than a lot of the chinese shite our stores stock. They're no always the cheapest, but the quality and aftersales I've always found to be excellent... ...if you are prepared to go in to get stuff sorted.
Some stores are better than others. MK have been fantastic in sorting out what I've bought, following my little incident. The Cov store were rather hopeless
I'm with Andy B on meat. Their sirloin is fan-frakkin-tastic. Probably the best steak I've ever eaten, even after being frozen.
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Steak you say. Hmmm...
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Steak you say. Hmmm...
Honestly, some of the best steak I've ever had. Was about £50 (was on offer), she cut into 18 great bit fat slabs of cow, and froze 'em.
She grills them to a old school medium/well (so a modern cremated), so its cooked all the way through, and it melts in ya cakehole. Served up with chips, peas and onion rings.
Fan-friggin-tastic.
Somehow, my pizza looks piss poor now :(
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She grills them to a old school medium/well (so a modern cremated), so its cooked all the way through, ........
Heathen!! ??? ??? You might as well cook some Tesco/(The - for Scousers ::)) Asda/other supermarket value steak if you're going to cook incinerate it like that ;) ;)
Steak should have at least some pink in the middle :y :y
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She grills them to a old school medium/well (so a modern cremated), so its cooked all the way through, ........
Heathen!! ??? ??? You might as well cook some Tesco/(The - for Scousers ::)) Asda/other supermarket value steak if you're going to cook incinerate it like that ;) ;)
Steak should have at least some pink in the middle :y :y
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Not for me it shouldn't. As Elvis once said "I want a meal,not a pet". ;D
Rare meat tastes of blood.Disgusting imo.
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She grills them to a old school medium/well (so a modern cremated), so its cooked all the way through, ........
Heathen!! ??? ??? You might as well cook some Tesco/(The - for Scousers ::)) Asda/other supermarket value steak if you're going to cook incinerate it like that ;) ;)
Steak should have at least some pink in the middle :y :y
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Not for me it shouldn't. As Elvis once said "I want a meal, not a pet". ;D
Rare meat tastes of blood. Disgusting imo.
Oh no it's not!!!! ;) ;) ;)
My med/rare steak tastes of steak .... not blood ;)
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Only way to eat a steak is "blue" :) :) delicious :)
Costco belly pork slices are fabulous as well, absoulutely huge and bursting with flavour :y :y :y
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Only way to eat a steak is "blue" :) :) delicious :) ....
That's when the steak has just been in the same room as the pan isn't it? ;D ;D ;D
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Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.
I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. :y
On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. :y
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Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.
I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. :y
On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. :y
As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat. Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.
If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender :)
As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much ;D
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Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.
I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. :y
On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. :y
As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat. Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.
If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender :)
As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much ;D
I've not noticed it as a 'modern idea' ....... I think you'll find yourself in the minority ;) ;)
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I do love OOF, even a thread on replacing a broken tool can change into how to cook a steak..... :D :D :y
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I cant eat steak here anymore since consuming copius amounts of meat in Brazil
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Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.
I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. :y
On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. :y
As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat. Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.
If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender :)
As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much ;D
What I find annoying is that nobody peels potatoes any more, OK, some people like eating the skins, but I don't, should we not be given the choice?
Went to a restaurant close by a few weeks ago and I complained that the vegetables weren't cooked, the waiter said 'That's the way we serve them here Sir, crunchy' so I said 'Then, why did you ask me how I wanted my steak!'
Moron.
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Wipe its' @rse and walk it through the kitchen. :y
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Wipe its' @rse and walk it through the kitchen. :y
Yeah, for poor quality meat, I agree. And French steak.
But given a choice with a nice lump of cow, cooked please :)
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.... cooked please :)
bloody IS cooked ........... you're incinerating it ;) ;) ;)
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.... cooked please :)
bloody IS cooked ........... you're incinerating it ;) ;) ;)
I can cook a steak all the way through that will still melt in your mouth, if it's still bloody, it means the chef doesn't know how to cook!
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... ...., if it's still bloody, it means the chef doesn't know how to cook!
I expect it to be bloody/pink if I ask for a medium rare steak :y
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... ...., if it's still bloody, it means the chef doesn't know how to cook!
I expect it to be bloody/pink if I ask for a medium rare steak :y
No good for you :D
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No good for you :D
Neither is a lot of nice food/drink if consumed in quantity ::)
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No good for you :D
Neither is a lot of nice food/drink if consumed in quantity ::)
Custard for example ::)
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Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago :-[ , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis :y
I know I'm a tight arse but it's a principle thing ;)
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Nice! :)
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..... but it's a principle thing ;)
agreed :y
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Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago :-[ , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis :y
I know I'm a tight arse but it's a principle thing ;)
Fairy snuff. Warranty was with manufacturer. Its sorted, anyway :y
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''well done'' mate :y
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This reminds me that I have a broken Leatherman somewhere and they come with a lifetime guarantee also! I've been meaning to send it back to them for ages! ::)
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I order steak, "cooked please" if they question it, I say no blood.
on the ratchet front, most warrantys dont cover the ratchet as they can easily be overpowered.
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Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.
I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. :y
On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. :y
As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat. Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.
If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender :)
As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much ;D
;D ;D the french can't cook! that's not bad considering French cooking is the basis of European cooking, as for bad quality beef if it's tough it's tough no matter how you cook it, i'm geussing you are in the minority here with well done meat although there is an arrogance among chefs that won't cook to the taste of a paying customer which is crap, a well done steak should still not be dried out but the blood should run clear like on a roast joint if you cook that too long as well!!!, as you may geuss i like my stuff pink!! as for Blue you can keep that i don't like the texture...........anyway back to that ratchet
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How do I like my steak?
Often.
What do I want on it?
Another steak. Only bigger.
My mum fed me steak to chew on when i was teething ::)
Now it's much more a psychological comfort thing than the taste.
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Wipe its' @rse and walk it through the kitchen. :y
Yeah, for poor quality meat, I agree. And French steak.
But given a choice with a nice lump of cow, cooked please :)
You can get decent steak in France and I have had many very good meals. What you normally see on the menu is 'bifteck', which is our equivalent of frying steak and is usually horse meat. It is cheap and is normally as tender as shoe leather. :o :o :o :o
Try the following:
entrecôte is rib steak
rumsteak is rump steak
filet de boeuf is fillet steak
and my favourite:
steak au poivre which is peppered steak.
How many times you say 'bien cuit' for those that like it 'well done' it never is in France, where as the home of 'haute cuisine' they quite rightly know it ruins it. :y :y :y :y
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Ahhh ...... drool ......
"Entrecote bleu s'il vous plait"
:) :) :) :) :) :) :)
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Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago :-[ , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis :y
I know I'm a tight arse but it's a principle thing ;)
Thats one thing the yanks do well, customer service. Oh I forgot listening in on other peoples phone calls as well ;D