SOMETIMES I LIKE TO GO TO TACO BELL AND ASK THEM IF I CAN GIVE THEM $5 AND JUST DO A 30-SECOND "KEGSTAND" OFF THE MEATHOSE.
this is a great idea dude.
we've had to cut back on a lot of the fancy shmancy stuff we like cause who the hell can afford it now.
the problem we're facing is cheap meals that are good for you.
you can only eat so many grilled cheese and pots of red beans and rice before wanting to kill yourself.
i look forward to more recipes :D
That's great, ECH. I especially like the roast onion trick.
One question: The turkey breasts I've seen don't have a "cavity", they're just large hunks of white turkey meat. Would this work without the skeleton attached?
with the obvious adjustment in cooking time, yes. Though you wouldn't end up with much in the way of pan drippings. you could even butterfly the boneless breast and stuff it with a couple slices of lemon. Srsly though, if your store doesn't have whole bone-in turkey breasts, WATSIB? This would also work with a large whole chicken, again adjusting cooking time for weight variance.
Incidentally, should I link to the cheap recipes I've posted? I'm thinking about things like my stews, etc.
feel free. keep in mind the cost of spices, sauces, etc. as well, though. my final cost posted is for every component of the meal (including the side veggies in that first one).
In other words, you and I might be the only people here with a regular arsenal of mirin, nuoc mam, and single-orchard olive oil.
Then I shall recommend substitutes.
Can we all join in on this or would you rather we didn't?
My recent Fav. suggestion from LMNO
Quote from: Not LMNO on February 04, 2009, 02:15:53 PM
Hell, get a 25-lb bag of rice, a few pounds of fresh spinach. Throw the spinach in the freezer.
Make the rice (if you use brown long-grain, there's even some nutrition there), break off a handful or two of frozen fresh spinach and stir it in with the spices. Freezing the spinach breaks down the cell structure, so it wilts into the rice that much easier.
Cheap (h)eats that won't give you scurvy!
I add other veggies as available to this.
I start with 1-2 tablespoons of olive oil, and stir in curry powders, adobo, and siracha over low heat. I add the rice next, and toss it a bit to let the oil and spice coat it all. Then I add the water, boild and reduc to low temp to steam.
I toss in the spinach an veggies when it's about 3-5 min. from being done.
One hell of a spicy rice, it tastes great topped with cheddar cheese, or with other curry.
Quote from: Dirtytime on February 23, 2009, 05:12:02 PM
feel free. keep in mind the cost of spices, sauces, etc. as well, though. my final cost posted is for every component of the meal (including the side veggies in that first one).
In other words, you and I might be the only people here with a regular arsenal of mirin, nuoc mam, and single-orchard olive oil.
:argh!: hey now. i has teh spice.
and good olive erl.
I am still able to afford cheap meat, and can expect to eat well for at least one more season of Rob The Tourists, but I have been there before and likely will again and yeah, when you're REALLY broke, there is nothing better than rice and whatever canned beans and canned/frozen/fresh veggies are cheapest. It'll keep you alive and functioning reasonably well long after Burger King has left you diabetic and with extreme diverticulitis.
also, yeah, everyone should feel free to pile in on this thread. Poor people without proper nutrition are unlikely to be dangerous people, in the long run. We all need to stay as potentially dangerous as we can if we want to have any chance of grabbing a piece of the pie and taking the best bite before it all comes down in a flaming pile of charred rubble and CHUDs.
I has a good one.
Soak a pound of pinto beans, cook until tender with onions and chili spices $2
Stew a 6-lb pork shoulder until tender, chill, skim fat, remove bone, cube $6
Cook up a pound of polenta, add a 28-oz can of diced tomatoes $3
combine, bake 30 minutes
Cover with 1/2 lb shredded cheese $2
Serve with salsa, sour cream $4
About 24 servings at roughly 79 cents a meal.
Seres fine roasted red peppers 3 in a jar 1$ at the dollar store, stuffed with cheese dipped in egg, flour, seasonings and fried, meal for 2 -total cost 2.50 to 3.00
and tasty wow, yum yum yum
well, that certainly sounds nutritionally complete.
Quote from: Dirtytime on February 24, 2009, 06:59:50 AM
I am still able to afford cheap meat, and can expect to eat well for at least one more season of Rob The Tourists, but I have been there before and likely will again and yeah, when you're REALLY broke, there is nothing better than rice and whatever canned beans and canned/frozen/fresh veggies are cheapest. It'll keep you alive and functioning reasonably well long after Burger King has left you diabetic and with extreme diverticulitis.
also, yeah, everyone should feel free to pile in on this thread. Poor people without proper nutrition are unlikely to be dangerous people, in the long run. We all need to stay as potentially dangerous as we can if we want to have any chance of grabbing a piece of the pie and taking the best bite before it all comes down in a flaming pile of charred rubble and CHUDs.
Now THAT'S a statement of purpose.
:mittens:
From http://www.principiadiscordia.com/forum/index.php?topic=18015.300
Chicken = $1.29
Bread for crumbs: $2.99, only need ΒΌ of it = .75
Lemon = $0.69
Oregano: $2.50 for a bottle, so... let's say .10
Salt and pepper... steal free packets from McDonalds
Egg: $2.29/doz = .19
Cauliflower = $2.29
Olive oil: $0.24/oz = .50
Onion: $0.89 each = .20
Garlic: $0.49/head = .10
Anchovies: $2.00/can = .25
Red Pepper flakes: $2.69/bottle = .05
Parsley: $0.79 bunch = .02
Total: $6.43, serves 2, so... $3.22 per person
All prices from Stop and Shop/Peapod, which means you can probably find it even cheaper.
Quote from: Dirtytime on February 24, 2009, 07:36:26 AM
well, that certainly sounds nutritionally complete.
i doubt it is :lulz:
cheep and tasty mostly, could be made nutritious as a smaller part of a balanced meal but filling the belly with what was on hand was the driving concern last night.
Quote from: fomenter on February 24, 2009, 09:48:18 PM
Quote from: Dirtytime on February 24, 2009, 07:36:26 AM
well, that certainly sounds nutritionally complete.
i doubt it is :lulz:
cheep and tasty mostly, could be made nutritious as a smaller part of a balanced meal but filling the belly with what was on hand was the driving concern last night.
I'm finding egg white wash fried anything (esp things that can be stuffed with something else) are a tasty way to jazz up your cooking.
So, you can do this with small peppers, squash blossoms, basically any veggie-thing that can hold anythng else inside itself.
And you can use the yolks in an omelet. Or just use them in the batter itself.
the roasted red peppers were a kick ass find, they sell 5.00$ to 8.00$ in a railys or Safeway, gourmet food with good shelf life for a buck is all win, next time i find some i am stocking up...
TIP on getting cheap fresh tomatoes:
Often private grocers/farmers markets will give you near-rotten tomatoes for next to NOTHING. We're talking $1/3 # or something ridiculous like this. So, next time you see a Farmer's Market, ASK! We often get tomatoes that are huge, red and terribly juicy but need to be eaten within a few hours or go bad for pennies on the dollar this way.
we have a flea market with a huge produce farmers market section, sun afternoon just before closing the prices drop fast (nobody wants to haul the stuff back with them) great deals... in the time it takes to walk from one end to the other prices can go down by half..
YES! Another good tip--just hit the dudes right when they're packing up. Esp on a Sunday. Saturdays, they might just store it and go somewhere on Sunday to sell it full price.
Lots of grocery stores, even big chains, will have a discount rack for 1-2 day old bakery items, dented / damaged stuff, etc.
I've made good use of this, in the past. (Especially buying bread for garlic bread, stuffing or croutons, who cares if it's hardening a bit?)
They are getting picked thin and stocked less these days, but they are still worthwhile to take a look at.
I can see where this is going and....
...The first person advocating "freegan" gets shot in the face.
Quote from: ECH's sigPoverty's not life, it's just economics
So now I dive into dumpsters to keep myself honest
Elevate with words, by nature I am an artist
But the reality of the streets is sometimes art's not a part of this
:pokewithstick:
(http://img.photobucket.com/albums/v711/Marburger/Gun.jpg)
Hey, the truth is, more and more people are going to the food banks, so any way you can subsidize,...*shrug*...
This isn't about FOOD, but I'm also someone who thinks that "new to you" kind of deals where you get a bunch of friends together and swap clothing and books and household items you no longer need/want but still are in good repair/useful is also a good idea.
But Big Lots also has a lot of what Richter's talking about too for foodstuffs (I'm finding their linens and household shit is not that cheap, but their food is still pretty damned well-priced), markouts and overstocks (check exp dates, though!) with some usually more $$$$ items but they've knocked down to $1 or $2. Like cereal (ever looked at the price of cereal? DAMN! I got a box of cookie crisp (shuddup--my kids like it--and it's got 2g of fiber/serving) for only $2, and it retails for almost $5), or pasta, or spices (their dried spices are DAMNED cheap there).
Quote from: Jenne on February 25, 2009, 05:23:00 PM
Hey, the truth is, more and more people are going to the food banks, so any way you can subsidize,...*shrug*...
This isn't about FOOD, but I'm also someone who thinks that "new to you" kind of deals where you get a bunch of friends together and swap clothing and books and household items you no longer need/want but still are in good repair/useful is also a good idea.
But Big Lots also has a lot of what Richter's talking about too for foodstuffs (I'm finding their linens and household shit is not that cheap, but their food is still pretty damned well-priced), markouts and overstocks (check exp dates, though!) with some usually more $$$$ items but they've knocked down to $1 or $2. Like cereal (ever looked at the price of cereal? DAMN! I got a box of cookie crisp (shuddup--my kids like it--and it's got 2g of fiber/serving) for only $2, and it retails for almost $5), or pasta, or spices (their dried spices are DAMNED cheap there).
My wife takes Cookie Crisp every morning to work for her breakfast. Well, actually it's the Hannaford brand because we're cheap bastards.
Quote from: Could be LMNO on February 25, 2009, 04:54:16 PM
(http://img.photobucket.com/albums/v711/Marburger/Gun.jpg)
:fap: :fap: :fap: :fap: :fap:
Learn to bake your own bread--flour and yeast and salt are much cheaper to buy in bulk and won't go bad. This (http://splendidtable.publicradio.org/recipes/accompaniments_fiveminute.shtml) recipe is very simple and easy.
Here's a bread-baking tip: punching or slamming the dough against the countertop (some people drop it into a pan on the floor) really helps develop the gluten.
My next step with bread is to buy a grain mill and grow my own grain.
OK...
I'm going to change the name of this thread to "general tips about any kind of food for any reason whatsoever".
then I'm going to start a thread specifically for good, cheap, nutritious recipes.
Not tips about where to get cheap Cookie Crisp, not tips about how to stuff jarred food with cheese and deep-fry it, not tips about how you don't like fucking freeganism.
Would you have any objections to my reposting my recipie cost breakdown in that other thread?
Quote from: Dirtytime on February 26, 2009, 07:42:45 PM
OK...
I'm going to change the name of this thread to "general tips about any kind of food for any reason whatsoever".
then I'm going to start a thread specifically for good, cheap, nutritious recipes.
Not tips about where to get cheap Cookie Crisp, not tips about how to stuff jarred food with cheese and deep-fry it, not tips about how you don't like fucking freeganism.
Dude. Sorry to bugger up your fucking thread.
Quote from: Dirtytime on February 23, 2009, 06:04:38 AM
SOMETIMES I LIKE TO GO TO TACO BELL AND ASK THEM IF I CAN GIVE THEM $5 AND JUST DO A 30-SECOND "KEGSTAND" OFF THE MEATHOSE.
Prediction: now your new thread will have more readers, and less posters, because you threw a hissy fit at how it drifted. And it's not incoherent and random--it stuck to the purpose of how to find cheap food and cheap places to buy its makings.
But have it your way.
(or, just to because this forum is populated by asshats, it'll get more posts like you want because I said the above)
Why not just leave the recipes here and move the other stuff into a "food chat" thread?
I mean, some people went to the trouble to post recipes. I'm not going to repost it just because you didn't like the thread drift.
Did you seriously just edit out your first post in this thread? You've got to be kidding me. :lulz:
Quote from: Jenne on February 26, 2009, 08:17:24 PM
Quote from: Dirtytime on February 23, 2009, 06:04:38 AM
SOMETIMES I LIKE TO GO TO TACO BELL AND ASK THEM IF I CAN GIVE THEM $5 AND JUST DO A 30-SECOND "KEGSTAND" OFF THE MEATHOSE.
Prediction: now your new thread will have more readers, and less posters, because you threw a hissy fit at how it drifted. And it's not incoherent and random--it stuck to the purpose of how to find cheap food and cheap places to buy its makings.
But have it your way.
(or, just to because this forum is populated by asshats, it'll get more posts like you want because I said the above)
Your prediction is correct.
I see the point behind it him doing it. There's junk food on the cheap, and then there's Frugal Gourmet. I'll repost what I got, if we ever get a good read on what's up to snuff and what isn't.
Edit: This is setting me off for no good reason, I'm out until I can look at it level headed.
Quote from: LMNO is now Shadowspear Demonhawk on February 23, 2009, 01:15:42 PM
That's great, ECH. I especially like the roast onion trick.
One question: The turkey breasts I've seen don't have a "cavity", they're just large hunks of white turkey meat. Would this work without the skeleton attached?
Sjaantze has a habit of stuffing under the skin. This has worked well for Turkey, Cornish Hens, Whole Chickens, Chicken Breasts, and Chicken Thighs. Recently she did a mix of sausage, dried cranberries, feta, dried apples and spices stuffed under the skin.... deeelicious.
Quote from: LMNO is now Shadowspear Demonhawk on February 26, 2009, 08:00:54 PM
Would you have any objections to my reposting my recipie cost breakdown in that other thread?
I was hoping you would. I didn't want to do it without asking because, well, it's your post.
Quote from: Ratatosk on February 26, 2009, 09:06:41 PM
Quote from: LMNO is now Shadowspear Demonhawk on February 23, 2009, 01:15:42 PM
That's great, ECH. I especially like the roast onion trick.
One question: The turkey breasts I've seen don't have a "cavity", they're just large hunks of white turkey meat. Would this work without the skeleton attached?
Sjaantze has a habit of stuffing under the skin. This has worked well for Turkey, Cornish Hens, Whole Chickens, Chicken Breasts, and Chicken Thighs. Recently she did a mix of sausage, dried cranberries, feta, dried apples and spices stuffed under the skin.... deeelicious.
I've done that with whole turkeys and the result is fucking awesome. I like to use roasted garlic pesto with about 1/3 the normal amount of oil in it (since the fat in the turkey skin will replace it).
Quote from: Richter on February 26, 2009, 08:53:41 PM
Quote from: Jenne on February 26, 2009, 08:17:24 PM
Quote from: Dirtytime on February 23, 2009, 06:04:38 AM
SOMETIMES I LIKE TO GO TO TACO BELL AND ASK THEM IF I CAN GIVE THEM $5 AND JUST DO A 30-SECOND "KEGSTAND" OFF THE MEATHOSE.
Prediction: now your new thread will have more readers, and less posters, because you threw a hissy fit at how it drifted. And it's not incoherent and random--it stuck to the purpose of how to find cheap food and cheap places to buy its makings.
But have it your way.
(or, just to because this forum is populated by asshats, it'll get more posts like you want because I said the above)
Your prediction is correct.
I see the point behind it him doing it. There's junk food on the cheap, and then there's Frugal Gourmet. I'll repost what I got, if we ever get a good read on what's up to snuff and what isn't.
Edit: This is setting me off for no good reason, I'm out until I can look at it level headed.
basically, this thread was intended for recipes or specific techniques only. I probably should have clarified that at the outset.
:lulz: Ya think?
Jesus.
Quote from: Richter on February 26, 2009, 08:53:41 PM
Quote from: Jenne on February 26, 2009, 08:17:24 PM
Quote from: Dirtytime on February 23, 2009, 06:04:38 AM
SOMETIMES I LIKE TO GO TO TACO BELL AND ASK THEM IF I CAN GIVE THEM $5 AND JUST DO A 30-SECOND "KEGSTAND" OFF THE MEATHOSE.
Prediction: now your new thread will have more readers, and less posters, because you threw a hissy fit at how it drifted. And it's not incoherent and random--it stuck to the purpose of how to find cheap food and cheap places to buy its makings.
But have it your way.
(or, just to because this forum is populated by asshats, it'll get more posts like you want because I said the above)
Your prediction is correct.
I see the point behind it him doing it. There's junk food on the cheap, and then there's Frugal Gourmet. I'll repost what I got, if we ever get a good read on what's up to snuff and what isn't.
Edit: This is setting me off for no good reason, I'm out until I can look at it level headed.
That was me earlier. Now I can do this: :lulz:
TITCM
"Price - Rite" has fried cheese sticks and vitamin supplements on sale today. I will dine well. :fap:
(Actually, I'm thinking a beef teriyaki and rice.)
If you can find semolina for a reasonable price, homemade pasta has a great texture, and it's a little cheaper than buying it. Then again, it's also a lot more work.
You can make pasta out of regular flour.
You can do a lot of things. Who makes pasta out of regular flour?
Um, I do. Sure, a fine pasta only needs olive oil and garlic, but if you're gonna add anything more intense than a single vine ripe tomato, no one will be able to tell the difference.
Quote from: deviousMarsupial on February 27, 2009, 09:45:26 PM
You can do a lot of things. Who makes pasta out of regular flour?
People who already have regular flour, and no money.
I've made pasta out of regular flour more times than I can count, and could never tell the difference. Of course, freshly made pasta is worlds better than any store-bought semolina pasta, so you're already jumping up a step.
Sometime this week, I'll post a pasta-from-scratch recipe.
Tonight, though, is kale/sausage/potato/chicken soup, due to the weather :horrormirth: .
My wife made an excellent lasagna this past weekend. Pretty simple and cheap. Some whole-wheat lasagna noodles, ground turkey, Ricotta cheese, sauce from a jar (Prego I think). And to top it off, we had garlic bread made from hot dog rolls. Cheap AND yummy.
If you buy meat cheap, in bulk, and freeze portions of it, you can eat incredibly cheaply. Especially if you also keep dry staples like barley on hand, and stuff like onions, carrots, and potatoes.
I'm still living on that bottom round I got for $1.79/lb, and every once in a while I pull a pound of it out of the freezer, cube it, and throw it in the crock-pot with onions, carrots, barley, and sometimes assorted other veggies. It's hard to figure out exactly what this beef stew costs per serving, but I'm going to estimate that it's less than a dollar for a portion that would fill up a good-sized man.
If you don't mind getting big cuts (or a whole chicken or salmon) you can portion them up and freeze them for a lot less than you would pay if the butcher did the work, and a stew like this works with just about any meat.
Whole chickens that you don't eat 100% the meat off of are good for making up meat-and-veggie dishes too. I save the carcass and pull off as much with my fingers as I can later on, and then add it to stir fry or a casserole, like Mexican tortilla-cheese-and sauce.
Yeah, my kids love roast chicken so I try to buy whole roasters when they're on sale, 'cause then we have the roast one night and soup the next.
Exactly--my kids love that.
I'm thinking of trying to make chicken chili the next time, mostly because I've never made it.
and the rest of the carcass, you can freeze, save or boil it into soup/stock, right?
I totally need to get a freezer.
wait, my aunt (where i currently live) has one in the cellar. I'll start buying some freezer bags. I wanna make stock according to LMNOs recipe :D
Speaking of which, I took some pics of my stock-making process; I just have to upload them tonight.
Quote from: Triple Zero on March 04, 2009, 12:17:45 PM
I totally need to get a freezer.
You'll need to explain this a bit further.
to freeze things?
it keeps them longer than just refridgerating them?
or do you mean for your stock recipe, that's because you said to save the bones of meat you eat. and I don't really eat a lot of meat. like, twice a week or so. also if I have an entire chicken carcass, I may not feel like cooking it into stock right away (don't always have time for it).
and then, once I made stock, I'm probably not going to use it all at once, so again, I might need to freeze it in portions, so I can keep it longer.
that makes sense?
And stock is wonderful to use for any base, of just about anything. If you're out of meat, it's a good way to flavor something veggie-based as well. I need to find a recipe for a good veggie stock as well. I imagine it's similar to beef/chicken stock...
000, I meant that it appears you don't actually have a freezer right now...
well, cause, y'know my house burnt down, so I'm living at the top floor of my aunt's now (pretty great place btw, spaceous, if the shower and kitchen didn't suck so bad I'd almost be sorry I'd have to leave in a couple of months). and I could get a simple refridgerator without freezer from a friend, for free.
and I'm saving my insurance moneys to buy a good freezer/fridge unit, when my old place is rebuilt, and I move back.
now does it make sense to you? :)
Oh yeah, you Fight Club'd your flat. I forgot for a minute.
lail
For a moment there I thought we were all about to learn that the Dutch are actually a backwards society that doesn't make use of freezers in typical households. :lulz:
well on some pictures of my old kitchen you could see I had a washing machine at some odd place, where you'd normally expect a fridge.
I wonder if they can get it right with the next rebuild. it's something to do with the drain being at a wrong place or something.
anyway, on topicness: CARBONARA. pasta carbonara is cheap. it's not technically very nutricious, but it fills like a teet. also if you've just been exercising, it's all carbs and fat and proteins and shit, exactly what your body needs (at least, that's what my body tells me by feeling increasingly satisfied after eating it, after a good running).
HOW TO MAKE:
- put a big pan of water on the flames, with some salt, to get it boiling
- start frying small bacon cubes in another pan
- slice onion and garlic into tiny bits, add to the bacon
- stir for a while
- water should be boiling now. add the pasta (fusilli or spaghetti is best IMO)
- as the water returns to boiling, stir it once to prevent paste from sticking to the pan. turn down the heat so it's just still boiling.
- you have 8 minutes from here.
- turn down the heat below the bacon+stuff, it's probably almost done.
- mix 4 eggs and some really fat cream, and some black pepper into an orange-yellow goop
- grate or cube some cheese. i usually use aged Gouda, but parmesan or something is probably more authentic
- mix the cheese with the bacon+stuff so that it melts
- pasta is done (al dente) now. TIMING IS CRUCIAL, ACT QUICKLY!
- remove water from pasta
- add egg+cream mixture to pasta, stir quickly
- add bacon+stuff+cheese mixture to pasta, stir some more
- stir
- maybe add a littlebit of heat if you think you must
- stir some more
- add the lid
- wait
- stir
- whatever, see if you can use the heat and stirring to get the egg+cream mix into a proper creamy state that is not raw but is also not like scrambled egg.
- EAT
- EAT
- EAT
So last night, I stuffed a chicken with rice and roasted it. It turned out fantastic!
1 whole roaster $7.00
2 cups of brown rice $.50
1/2 an apple $.50
A bit of onion and garlic $.25
Herbs from the garden
Salt, pepper
Leftover bacon grease
Total $8.25
Prepare the rice in advance.
Pull the giblets out of the chicken and boil them in about 1/2 cup of water for a couple of hours. Remove the giblets; save for tomorrow's soup. Reduce the broth and add a bit of bacon fat or butter, then sautee the chopped onion, garlic, herbs, and apple in it. Remove from heat and mix with the rice, adding salt and pepper to taste. Set aside to cool.
Preheat oven to 450.
Grease up the chicken with a bit of bacon fat, sprinkle it with salt and pepper. Fill the cavity with the rice mixture, truss, and place in a greased baking pan, or a roasting rack if you have one. Put it in the oven and reduce heat to 350. Bake for 20 minutes/lb or until meat reaches 180 and stuffing reaches 160.
Last night, this fed four people, and half of it is left. Granted, three of them were children, so I'm going to say there are probably four large meals from this preparation. Tonight we'll have leftovers, and tomorrow I'll stew the carcass, adding:
2 carrots $.40
2 potatoes $1.00
1 stalk of celery $.20
1 onion $.50
1 cup of rice or barley $.25
Garlic... maybe $.05?
More garden herbs
Salt & pepper
Total $2.40
This soup will serve at least eight meals, so 12 meals for about 89 cents a meal.
Quote from: Jenne on March 04, 2009, 03:27:46 PM
And stock is wonderful to use for any base, of just about anything. If you're out of meat, it's a good way to flavor something veggie-based as well. I need to find a recipe for a good veggie stock as well. I imagine it's similar to beef/chicken stock...
I save all my veggie peels, stalks, stems, pretty much everything except roots. Wash them well and freeze them. I keep adding to the ziploc bag until it is full. Throw all that in a pot with water, salt, pepper, sometimes a spice bag....
That way I can have those veggies I don't keep in the house all the time as part of my stock base. Like eggplant, parsnips, turnips and such.
I bring it all to a boil, then turn down the heat to a simmer for a couple of hours. It's always worked for me. I don't freeze my vegetable stock like I do my beef or chicken.
Thanks, K!
Cook 15 lbs of beans with a little over 1 lb of wood.
http://www.youtube.com/watch?v=6_7eRdIv_oU
Quote from: Dildo_Daggins on March 11, 2009, 04:37:29 AM
Cook 15 lbs of beans with a little over 1 lb of wood.
http://www.youtube.com/watch?v=6_7eRdIv_oU
Godamn that's a lot of BEANS
Tomorrow I'm making black bean soup. That means that today I am soaking the beans and simmering all my pork chop bones from last week in a pot with an onion, some garden herbs, a clove of garlic, a bit of leftover bacon, and a chopped carrot. Tonight I'll strain it and let it cool, tomorrow I'll skim the fat and put the beans in to simmer. I probably won't add any additional vegetables, but will serve it with veggies on the side.
Total cost, not counting the chops I got the bones from:
Bacon: $1.00
Onion: $.30
Garlic: $.05
Carrot: $.25
Beans: $1.79
$3.39 for at least a dozen servings, so less than $.30/serving.
Day after tomorrow I'm using the leftover mashed potatoes and gravy from the pork chops and making sheperd's pie; I still have bottom round in the freezer so I pulled 3/4 pound out to thaw. I'll cube it and simmer it with an onion for several hours until it's tender, then add peas, celery, lima beans, barley, carrots, and the leftover gravy. When the carrots are tender I'll pour it all into a baking pan, top with the leftover mashed potatoes, and pop it in the oven to brown the potatoes. Total cost not counting the leftover potatoes and gravy:
Beef: $1.35
Misc veggies: $2.00
$3.35 for six servings, about $.56/serving.
Making your own pork stock from the bones is killer.
Just remember to keep the simmer water gentle. If it gets too hot, the collagen won't extract.
Mmm, collagen extract.
You love it, you just don't know it.
I do an all-day low simmer.
Quote from: LMNO on March 11, 2009, 06:27:22 PM
Just remember to keep the simmer water gentle. If it gets too hot, the collagen won't extract.
how hot exactly, would a simmer of 69 be allright?
for me, it's visual. There should be no bubbles that break the surface, but the water should not be still, either.
Quote from: LMNO - Static on March 18, 2009, 02:56:35 PM
for me, it's visual. There should be no bubbles that break the surface, but the water should not be still, either.
If you use a crock pot, so much easier.
I remember you gave me that idea
Quote from: Triple Zero on March 18, 2009, 02:51:16 PM
Quote from: LMNO on March 11, 2009, 06:27:22 PM
Just remember to keep the simmer water gentle. If it gets too hot, the collagen won't extract.
how hot exactly, would a simmer of 69 be allright?
:lulz:
I'm using two of the cheap pork chops I got to make chili tonight. I deboned the chops and made stock from the bones yesterday, cubed the meat, and put pinto beans on to soak. In a little while I'll put the stock, the beans, the meat, a couple of cloves of garlic, a chopped onion, a can of diced tomatoes, a teaspoon or so of marjoram, some red chili flakes, and some cumin on the stove to simmer for the rest of the day. I might even use my crock-pot, I haven't used it once since I got it.
2 chops - about $1
Pound of pinto beans - $1.50
Tomatoes - $1.50
Other stuff - about $1
It'll probably be about ten servings, so @ $.50/serving.
Marjoram, huh?
Absolutely! AKA "Mexican Oregano".
Sounds good, Nigel!
I'm doing pseudorican rice.
Hamburger, spinach, Green pepper, chili pepper, onion, beans, sazon, adobo, sriacha, etc.
That sounds good! I've never used adobo. I feel like I should get some, you guys talk about it so much.
I used the crock pot and am now regretting it... beans aren't done yet! But maybe in an hour they will be.
Which I just made.
1 onion
1/2 bell pepper
3 carrots
(all of these diced)
2 eggs
leftover brown rice
nam pla
soy sauce
red wine
sautee the veggies in some oil in the wok
add in the eggs and scramble them, mixing everything together
liberal amounts of soy, nampla and wine
Add in the rice and let it all simmer till hot
yum yum yum. and easy. and with leftovers.