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indoflaven posted:I don't know why more people don't hunt deer.
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Nov 12, 2012 06:37
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My friend has Big Plans to go hunting this season so I may hopefully end up with some venison. The big problem I see beyond needing a place, a gun, and ability, is that hauling the carcass and getting it clean/cleaning it isn't something you can really google. OK, yeh, you can google how to clean it, but doing it is totally different.
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Nov 12, 2012 07:01
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indoflaven posted:I don't know why more people don't hunt deer. My favorite meal is venison backstrap butterflied and cooked in butter with canned potatoes and onions.
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Nov 12, 2012 19:17
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Yawgmoth posted:Because the only weapons I'm good at wielding are melee range and deer are hard to sneak up on. You just need to put some points into Ranged Weapons next time you level up. It's cool. If anyone wants a way to make delicious vegetables, grains and seeds, then check out this thread on South Indian cooking. I've recently decided to cut meat out of my diet and the preparations in that thread are great for ideas. Cook like an Indian, smell like an Indian.
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Nov 24, 2012 22:30
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Last time I bought beets, I noticed that they had a striking red and white pattern on the inside when sliced down straight, almost like a peppermint candy. So beets are dirt cheap, and it seems like that would be a good way to have an pretty and cheap side for Christmas dinner. If I wanted to slice them and lay them flat, then put in all the other stuff like you do for potato gratin, does anyone know if they keep the color? Can I just use a potato gratin recipe, or should things be adjusted to accommodate the earthier beet flavor?
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Dec 22, 2012 20:17
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Pester posted:Last time I bought beets, I noticed that they had a striking red and white pattern on the inside when sliced down straight, almost like a peppermint candy. So beets are dirt cheap, and it seems like that would be a good way to have an pretty and cheap side for Christmas dinner. If I wanted to slice them and lay them flat, then put in all the other stuff like you do for potato gratin, does anyone know if they keep the color? Can I just use a potato gratin recipe, or should things be adjusted to accommodate the earthier beet flavor? I would recommend against anything creamy with beets, as it'll turn this disgusting pepto bismol colour. Avoid. Instead, try it with an orange maple glaze. Combine fresh orange juice with a bit of maple syrup, some rosemary, white wine, and soy sauce or salt. Boil over heat until it reduces down by about half. Whisk in a bit of cornstarch that you've dissolved in either brandy or water. Once the sauce thickens completely, pour it over the beets. To cook the beets themselves, lightly toss in olive or peanut oil, and roast in 15 minute increments at 350, until they're done to your liking.
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Dec 22, 2012 21:59
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Pester posted:Last time I bought beets, I noticed that they had a striking red and white pattern on the inside when sliced down straight, almost like a peppermint candy. The beets you are talking about are called chioggia beets (also known as candy cane beets). They will lose their beautiful stripes if you boil them and will probably fade if you bake them with liquid as well. They tend to turn kind of golden yellow or orange with very faint stripes after the boiling process which is still pretty but is not that same Christmas candy cane look. I'd try roasting them since that would probably retain more of the original color and pattern. Raw for salads would be a good idea too.
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Dec 22, 2012 23:07
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I disagree with dino. Beet gratin is awesome but you do need to make it drier than the average gratin (Americanized gloopy gratins are gross anyway). As mentioned candy stripe (they have many names, I know them as candy stripe) beets lose their color striations when cooked conventionally. You can low temp roast them whole and then slice with moderate success however if you really want to show off the color then the best way is to mandolin them thin, quick pickle, and serve with some peppery greens and a nutty cheese in a salad.
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Dec 23, 2012 00:52
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Beet gratin is fantastic. Don't listen to dino. 
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Dec 23, 2012 01:19
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Also borscht with sour cream turns a nice pleasant color and it tastes awesome.
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Dec 23, 2012 01:21
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Borcht is what I did with the candy cane beets last time, it was a really nice color.  GrAviTy84 posted:I disagree with dino. Beet gratin is awesome but you do need to make it drier than the average gratin (Americanized gloopy gratins are gross anyway). As mentioned candy stripe (they have many names, I know them as candy stripe) beets lose their color striations when cooked conventionally. You can low temp roast them whole and then slice with moderate success however if you really want to show off the color then the best way is to mandolin them thin, quick pickle, and serve with some peppery greens and a nutty cheese in a salad. I think that a salad for Christmas would be kind of a hard sell with my family, beets are daring enough. But since a beet gratin is apparently controversial and fraught with peril, can you or Casu or anyone give me a recipe or some guidelines on how you do it? The orange glaze sounds good for keeping things cheap too, though.
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Dec 23, 2012 06:28
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I don't really have a recipe, but I like to slice really thin, layer in a casserole with salt, pepper, a bit of butter, and some thyme and bake at 350 until bubbly and you can pass a knife through.
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Dec 23, 2012 06:54
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Beet gratin is especially cool because unlike a lot of vegetables you can bake the hell out of it and it will never lose its shape or go mushy.
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Dec 24, 2012 21:21
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In the spirit of the end of the year, Budget Bytes posted a best-of-2012 list. While I don't always like the recipes posted, some are pretty good. Many of 'em are freezer friendly, which is the big awesome thing about them. On another note, I'm going to be really sad if all the articles about milk costing $8/gallon come 2013 end up being right. There's probably a huge ethical storm surrounding this issue, but still, it will suck if milk ends up pricey enough to be "special-treat-buy-a-drop-only" instead of "normal-way-to-consume-calories". I really enjoy milk. 
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Dec 28, 2012 07:41
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I just got some awesome beef deals in the supermarket today, I just totted the whole batch up - it came to 9.79 for an original 49.03 euros worth of frying steak, stewing steak, and roasting meat. I'm freezing most of it for cooking later; I don't like buying clearanced poultry or fish since it doesn't age well, but beef is usually just approaching its best when they clearance it. Meatsweats ahoy!
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Dec 31, 2012 19:19
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 I was in the Co-op last night and they had massive beef roasting joints that were on half price offer AND yellow stickered. I couldn't buy any as I was going to the pub and it almost broke my heart.
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Jan 1, 2013 16:18
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Beep Street posted:
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Jan 1, 2013 19:54
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Beep Street posted:
I will compound your agony by saying that on the same shopping trip I picked up 7 cans of draught guinness for 7 euro and thus made a giant pot of beef in guinness for abooout...5 euro in total? Clearanced beef is the goddam best, we got a pile of ribeyes and striploins for at most a euro apiece.
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Jan 1, 2013 19:55
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Yehudis Basya posted:In the spirit of the end of the year, Budget Bytes posted a best-of-2012 list. While I don't always like the recipes posted, some are pretty good. Many of 'em are freezer friendly, which is the big awesome thing about them. Thank you for this website! I've been reading for three hours straight.
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Jan 2, 2013 04:05
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Yehudis Basya posted:In the spirit of the end of the year, Budget Bytes posted a best-of-2012 list. While I don't always like the recipes posted, some are pretty good. Many of 'em are freezer friendly, which is the big awesome thing about them. Add another thanks for this website. Grocery shopping tomorrow is going to be awesome.
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Jan 2, 2013 11:46
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Pretty sure Dino was traumatized by some canned beets if I recall correctly.. just saying cook a lot of beets, they rule.
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Jan 2, 2013 17:13
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Appl posted:Pretty sure Dino was traumatized by some canned beets if I recall correctly.. just saying cook a lot of beets, they rule.  Why must spinach come in a tinned version? What is even the point of that? And why would you boil that? The only vegetable I've ever had that survives that process is corn. Everything else can suck it.
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Jan 4, 2013 17:11
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dino. posted:I've lost count of the amount of times I've been traumatised by tinned vegetables in general, served by well-meaning folk trying to have a 'vegetable' option, and thinking it involves opening tins of veg, boiling them, and serving them as is. tinned tomatoes are better than fresh, like, 3/4 of the year depending on where you live. There are of course all of the cured/pickled things, olives, pickled veg, giardinera, etc. The very act of canning requires high heat and pressure. Any vegetable that will just be cooked a lot anyway will handle it well. Just like all ingredients though, there are such things as high and low quality tinned vegetables.
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Jan 4, 2013 18:10
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GrAviTy84 posted:tinned tomatoes are better than fresh, like, 3/4 of the year depending on where you live. There are of course all of the cured/pickled things, olives, pickled veg, giardinera, etc. The very act of canning requires high heat and pressure. Any vegetable that will just be cooked a lot anyway will handle it well. Just like all ingredients though, there are such things as high and low quality tinned vegetables. Point, for sure. Tomatoes are nicer when tinned where I live, because the city doesn't really have gardens, much less home grown tomatoes (Brooklyn notwithstanding). Olives for sure. Not sure that I'd love pickles when tinned though. I find that my favourite types of pickles are those half sours. You know the type, right? Where it's still like mostly cucumbery, but still a bit sour, and not at all sweet? I'm rambling. Spinach though. Ugh, why? And beets? They're actually tolerable when fresh, but preserve them and they become painful (imo, your mileage may vary).
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Jan 4, 2013 19:10
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I love beet pickles  But normal canned beets are horrible.
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Jan 4, 2013 19:25
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dino. posted:I find that my favourite types of pickles are those half sours. You know the type, right? Where it's still like mostly cucumbery, but still a bit sour, and not at all sweet? I'm rambling. Depends on the pickle. Salt fermented/lacto live fermented etc stuff, sure. Vinegar pickled things are fine canned though.
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Jan 4, 2013 19:29
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Does anyone have advice for making carnitas with a slow cooker? I have some pork shoulder I want to make extra delicious and was thinking about braising it in a pan then letting a slow cooker in garlic, diced fresh jalapenos, onion, and some chicken broth but the actual logistics (times and amounts) of it I'm not too sure about. I saw http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/ this in this very thread and really wanted to replicate it but lack a sufficiently thick pot and the juices.
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Jan 5, 2013 02:22
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Pork shoulder plus slow cooker equals pulled pork, so yeah. Same method described in the slow cooker BBQ pulled pork recipe on the wiki, but use orange juice and chicken stock for cooking liquid, plus lime juice, onions, garlic, dried chiles, bay leaf, cinnamon, maybe some cumin. Once it's done, shred it and crisp it under the broiler before serving. It helps to reserve a little of the cooking liquid, reduce it heavily, then mix it in with the shredded meat.
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Jan 5, 2013 04:02
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Saint Darwin posted:My friend has Big Plans to go hunting this season so I may hopefully end up with some venison. The big problem I see beyond needing a place, a gun, and ability, is that hauling the carcass and getting it clean/cleaning it isn't something you can really google. My dad and I used to hunt, and he always got annoyed when everyone tried to score venison thinking we got it for free. He ended up actually totalling the price per pound of meat for one season in which we used all our allotted tags and it was like 20+ bucks a pound. Think about all the stuff that goes into that. Food and gas for hunting weekends, hunting licenses and firearm permits, firearms and ammo, and definitely not least, leasing fees. You don't just go out into some forest and shoot at deer, you either need your own land or pay someone leasing fees for their game. Sometimes a lease comes with a hunting cabin. If not you get to camp out or stay in town. Also, even after sectioning your meat need to be processed, and that costs money too. Venison is delicious, particularly when you killed it yourself and are hogging all of a barely cooked backstrap while everyone at the table who did not kill the animal stares longingly. Also hunting was a great recreational experience and bonding activity for my dad and I, so the price was worth it to him. But to suggest going out and hunting as a solution to cheap eats, as a city boy I find that pretty laughable. If you're a redneck and already have all your own guns and land and poo poo, and know the county game guy well enough that he won't pop you for hunting out of season on your own property, go hog wild.
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Jan 5, 2013 17:30
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Typhus733 posted:Does anyone have advice for making carnitas with a slow cooker? I have some pork shoulder I want to make extra delicious and was thinking about braising it in a pan then letting a slow cooker in garlic, diced fresh jalapenos, onion, and some chicken broth but the actual logistics (times and amounts) of it I'm not too sure about. I saw http://smittenkitchen.com/blog/2011/11/homesick-texan-carnitas/ this in this very thread and really wanted to replicate it but lack a sufficiently thick pot and the juices. Courtesy of goon gizmojumpjet: http://www.goonswithspoons.com/Carnitas I've made it 5 or more times and its always great.
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Jan 5, 2013 19:02
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Nathilus posted:My dad and I used to hunt, and he always got annoyed when everyone tried to score venison thinking we got it for free. He ended up actually totalling the price per pound of meat for one season in which we used all our allotted tags and it was like 20+ bucks a pound. Think about all the stuff that goes into that. Food and gas for hunting weekends, hunting licenses and firearm permits, firearms and ammo, and definitely not least, leasing fees. You don't just go out into some forest and shoot at deer, you either need your own land or pay someone leasing fees for their game. Sometimes a lease comes with a hunting cabin. If not you get to camp out or stay in town. Also, even after sectioning your meat need to be processed, and that costs money too. A friend of mine had the brilliant idea of selling venison futures to whoever asked him for meat. It offset the cost of the trip, license, etc and came through even if he didn't bag a deer. Luckily he did and I made venison stew at the low price of $20 for 'a couple decent sized hunks'!
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Jan 5, 2013 21:59
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I made this last night http://budgetbytes.blogspot.com/2012/01/teriyaki-meatball-bowls-789-recipe-132.html and it was loving delightful. She does that weird thing with food cost estimation that figures partial price of whatever ingredient based on how much of it you're using, so initial outlay will be more if you need to buy ingredients you only use a little of at a time, but it's still pretty cheap and loving delicious. I need to use more ginger in my life, clearly.
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Jan 5, 2013 23:59
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I've been using an adapted recipe from budgetbytes to great effect 1/8th to 1/4 tsp Crushed red pepper little butter some protein eggs and shrimp are what I use Sauce- .5 to 1 TB of sirachi, 1tb of brown sugar, 1tb of low sodium soy sauce 5-6 OZ of pasta cooked al dente. melt butter in pan with crushed red pepper add protein Add cooked noodles stir a bit and then add the sauce. Honestly ever since the pasta challenge I've been eating the poo poo out of pasta, this recipe, home made marinara + pasta + protein + veggies, pasta is so cheap and versatile.
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Jan 9, 2013 04:08
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Beo posted:I've been using an adapted recipe from budgetbytes to great effect I've been trying to do things with the homemade pasta and I just can't get the crap thin enough. I'm down with making my own sauces and everything else but I just can't get the hang of homemade pasta I guess.
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Jan 9, 2013 04:16
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rndmnmbr posted:Pork shoulder plus slow cooker equals pulled pork, so yeah. Same method described in the slow cooker BBQ pulled pork recipe on the wiki, but use orange juice and chicken stock for cooking liquid, plus lime juice, onions, garlic, dried chiles, bay leaf, cinnamon, maybe some cumin. Once it's done, shred it and crisp it under the broiler before serving. It helps to reserve a little of the cooking liquid, reduce it heavily, then mix it in with the shredded meat. I'd skip the chicken stock, seems like a silly expense if you're slow cooking a piece of meat with a bone in it. Just use water instead, it'll make pork stock while it cooks.
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Jan 9, 2013 05:00
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Nathilus posted:My dad and I used to hunt, and he always got annoyed when everyone tried to score venison thinking we got it for free. He ended up actually totalling the price per pound of meat for one season in which we used all our allotted tags and it was like 20+ bucks a pound. Think about all the stuff that goes into that. Food and gas for hunting weekends, hunting licenses and firearm permits, firearms and ammo, and definitely not least, leasing fees. You don't just go out into some forest and shoot at deer, you either need your own land or pay someone leasing fees for their game. Sometimes a lease comes with a hunting cabin. If not you get to camp out or stay in town. Also, even after sectioning your meat need to be processed, and that costs money too. I guess it depends on where you live. Adding up all the costs, venison costs me about $1, maybe $2 / pound. However, around here there are plenty of landowners (within a half hour of home) who are more than happy to let you hunt on their land for free if you ask nicely. Afterwords, hang the carcass up in the garage and process it yourself - the only real costs are tags and ammunition (the latter of which you shouldn't need too awful much of unless you're taking wild potshots all the time). The average size of the deer varies, too - the few times I've gone in upstate New York, or down in Kentucky, the deer were generally much smaller than they are here (NW Ohio, SE Michigan).
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Jan 9, 2013 14:51
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Saint Darwin posted:I've been trying to do things with the homemade pasta and I just can't get the crap thin enough. I'm down with making my own sauces and everything else but I just can't get the hang of homemade pasta I guess. Oh no I mostly use store bought pasta too I've just been dressing it up differently. Tonight I cooked the shrimp with a TB of butter and some spices then tossed spaghetti and a spicy red sauce in the pan. I've been a huge fan of the bags of precooked shrimp lately, fairly cheap protein and it's good for you.
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Jan 10, 2013 02:08
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Beo posted:Oh no I mostly use store bought pasta too I've just been dressing it up differently. Tonight I cooked the shrimp with a TB of butter and some spices then tossed spaghetti and a spicy red sauce in the pan. I actually remembered my Target giftcard I got for Christmas and I've bought a pasta machine with it. It's a $30 hand cranked one just to flatten it out (though it comes with a cutting attachment) so it should work a bit better. One thing I've noticed is, at least when following the Jamie Oliver recipe (1 egg:100 mg flour) it comes out extremely dry. In order to get it to roll out right at all I have to moisten it with some water. I don't know if I'm doing it wrong or what. I post about it in this thread because home made pasta is insanely cheap.
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Jan 10, 2013 02:25
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Beo posted:Oh no I mostly use store bought pasta too I've just been dressing it up differently. Tonight I cooked the shrimp with a TB of butter and some spices then tossed spaghetti and a spicy red sauce in the pan. Probably the best balance of convenience, price, and usefulness is(believe it or not) Walmart's bags of frozen shrimp. 12 oz. of frozen, raw, peeled, de-veined shrimp for $5 each, available in various sizes ranging from medium size up through jumbo. Considering that seafood is expensive as hell in my town, and it's just me and the girlfriend, a 12 oz. bag is the perfect portion and price for us.
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Jan 10, 2013 02:39
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Hah, that's actually where I get my shrimp I get the 12 oz bags of precooked ones and just thaw out 8 or so of them and toss them in whatever I'm cooking if it fits, I think I'm digging it more than chicken breast for protein. Last time I went to the store I took 30 bucks hoping I could eat for a couple weeks on it ended up getting. Whole Chicken Frozen Shrimp Bag of Onions Couple Cloves of garlic Beans Pasta Some fresh herbs Couple cans of tomato stuff for making various sauces Soy Sauce Between that and some frozen veggies I already had I've been eating like a king. Already ate pasta a few times and I cooked the whole chicken, took most of the breast and made a pot of white chicken chili and I still have most of the chicken frozen for other meals. I really can't stress how much value you can get out of a whole chicken. And it's not just the meat, if you aren't making stock with the carcass you are missing out on some amazing flavor for soups, rice, sauces it's just really good value and not much work. That white chicken chili I made was very simple and cheap compared to some recipes I've used and the reason it can be so cheap is because of all the flavor it got from my home made stock.
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Jan 10, 2013 03:03
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