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The Lord Bude posted:Besides, this is Goons with Chickencheese. Not Goons in Spelling bees. I laughed way too hard at this. For content, tonight, the girlfriend found an interesting... coating? glaze? I dunno, but it was tasty, for fish fillets. I'm at work, and don't have the recipe handy, but I know it had butter, mayo, grated parmesan cheese, chopped dill, lemon juice, and pepper. I'll update with actual amounts tomorrow. Anyway, all you did was slather the fillets with this and broil till it browned. It tasted amazing on swai fillets, which we got for, iirc, $5 for a bag of individually frozen fillets. Given the swai is almost twice the size of tilapia fillets, and it's not as fishy tasting either, it's a great deal.
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Jun 12, 2013 05:33
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neogeo0823 posted:I laughed way too hard at this. Thank you, thank you, I'll be doing shows all
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Jun 12, 2013 05:40
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neogeo0823 posted:I laughed way too hard at this. This sounds like it would be tasty if the mayo were removed.
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Jun 16, 2013 04:10
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Oh yeah, I totally forgot to update this thread with the actual numbers. Sorry about that. For 2 fish fillets 1/8th cup parmesan cheese 1/8th cup butter 3/4 tbsp mayo 1/2 tbsp lemon juice 1/4 tsp dill pepper to taste mix everything together, brush onto one side of fillets. Broil until browned, flip, brush the other side, repeat. We had just a bit more than we needed for the 2 fillets. In hindsight, I'd probably reduce the mayo to maybe 1/2 tbsp. I think it was there to keep the consistency right, and to stop everything else from just running off the fish. I'd also add a bit extra dill, but that's mostly because I like dill.
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Jun 16, 2013 15:50
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I think if I wanted something with a similar consistency, I'd use a weak mustard (champagne + tarragon maybe).
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Jun 16, 2013 15:58
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Mulefisk posted:I though that carrot, along with celery was one one of the staples of a traditional bolognese sauce. Yeah, and that's clearly what the sugar is meant to replace, the natural sweetness of carrot.
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Jun 16, 2013 21:14
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Was excited to go to the farmers market today as I like to go and stock up on veggies in the summer. Prices were pretty crazy though. $4 for a pound of green beans compared to the $2 it was last year. Hopefully it's just because it's the beginning of the season but the grocery store sells a pound of frozen for $1 on special pretty often.
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Jul 7, 2013 00:36
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I saw this blog in the Guardian today, and it looks like it has some good recipes. Below the Line Budget Recipes.
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Jul 24, 2013 13:24
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langurmonkey posted:I saw this blog in the Guardian today, and it looks like it has some good recipes.
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Jul 24, 2013 19:14
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Beep Street posted:I was reading this yesterday and (aside from the creamy salmon pasta using fish paste yuk) I was really impressed. Most of the recipes are veggie as she couldn't afford meat. I'd love to know where she gets the bag of 20 vegetables for a pound. Perhaps somewhere like Lidl or Aldi? I got a big bag of parsnips from there once for about 30p.
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Jul 24, 2013 19:27
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langurmonkey posted:I saw this blog in the Guardian today, and it looks like it has some good recipes. Wow thanks for this.
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Aug 3, 2013 18:14
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So I'm making this mustard glazed chicken thigh recipe in my new apartment and it called for coconut oil, mustard, spices, etc, at 425 for like 45 minutes. About 15 minutes in, our oven started just venting insane amounts of smoke. Apparently there's a hole in the eye above the oven straight in that is venting the smoke. So now my apartment is smokey as all hell. Is that normal? How can I prevent this? Our apartment is now venting furiously but if anything in the oven produces smoke it's just gonna vent straight into the house? Also, got two 5 pound chickens for dirt cheap, so I want to roast those at some point. But if it's gonna do this...might be an issue.
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Aug 8, 2013 05:24
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Is your oven filthy?
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Aug 8, 2013 05:26
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That's possible, but my wife made teriyaki chicken in it the other day and it didn't have the smokey problem. Looking in there now it's not great looking though. Perhaps the coconut oil splashed over?
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Aug 8, 2013 05:44
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My Little Puni posted:Also, I'm not vegetarian. I like meat, if me and my boyfriend don't eat it, we don't get full, and that is usually where most of the expense comes from. Look for foods that are high in fiber (100% whole grain pastas, garbonzo/chickpeas, etc). Consuming a high fiber diet not only makes the trips to the toilet better, but that is what really fills you up. You don't need to consume 1 lb. of dead animal with every meal. You can do something like a brown rice bowl with black beans, sauteed onion/pepper, spices, and tiny amounts of skirt steak/fajita chicken/ground beef, etc, but don't have to LOAD up on the meat, like everyone is programmed to do like in the fast food places. Before I went vegetarian I thought I'd have to consume a ton of meat, fact is, meat has little fiber to it and the funny thing is, I started to feel extremely full and satisfied when I kept cutting back on meat (then eventually to none) when I got tired of putting up with protein overload/food coma every single meal.
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Aug 8, 2013 21:51
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I did a search and didn't see the results, but have you checked this out? http://greatdepressioncooking.com/ Some videos are on youtube. 94 year old Clara is just adorable, she shows you what they cooked and lived off of during the great depression. Should be some good insight there. edit: I guess she's 96 years old now. Also, here is the youtube channel: http://www.youtube.com/user/DepressionCooking
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Aug 8, 2013 21:54
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nicky_glasses posted:Look for foods that are high in fiber (100% whole grain pastas, garbonzo/chickpeas, etc). Total nutrition scrub here. What are some other easy to get foods that are good for fiber?
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Aug 8, 2013 21:57
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Unzip and Attack posted:Total nutrition scrub here. What are some other easy to get foods that are good for fiber? Go take a look at the vegan food thread for examples of things that will make you feel very full that don't have tons of super expensive meat in them.
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Aug 8, 2013 22:00
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Unzip and Attack posted:Total nutrition scrub here. What are some other easy to get foods that are good for fiber? Cruciferous vegetables are a good source and you can do a lot with them. http://en.wikipedia.org/wiki/Cruciferous_vegetables
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Aug 8, 2013 22:01
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I'm not sure what grocery stores you live near but here in Wilmington, NC I've found a couple places that have some great deals on meats. I was able to obtain a nice sirloin steak for $3.99/lb, got a half pound steak for around $2 with a 49 cent potato, took it home and pan fried the steak with some olive oil, garlic, thyme and butter. Twice baked the potato and had what felt like a fancy steakhouse meal for less than a double quarter pounder would have cost me at mcdonald's.
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Aug 8, 2013 22:25
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Unzip and Attack posted:Total nutrition scrub here. What are some other easy to get foods that are good for fiber? Check this out: http://commonsensehealth.com/Diet-and-Nutrition/High_Fiber_Food_Chart.shtml thugkitchen.com has some pretty damned good, cheap recipes that utilize a lot of ingredients on those charts.
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Aug 8, 2013 22:39
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Dohaeris posted:That's possible, but my wife made teriyaki chicken in it the other day and it didn't have the smokey problem. Looking in there now it's not great looking though. Perhaps the coconut oil splashed over?
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Aug 8, 2013 23:59
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Pork is the cheapest meat, and you can make decent stuff with only ~half pound in a meal (for 2 people).
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Aug 9, 2013 15:34
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Pork is wonderful, and I do a lot of generic asian styled pork and broccoli/bok choi/random veggie for cheap. I also do a lot of crockpot pulled pork shoulder which can get boring if you're always doing bbq, so look up some alternates too, I just did a kind of Cuban (I think) rub and have been eating pork tacos and sandwiches with it. Also, just to rehash, Asian markets and other ethnic markets are in general a wonderful place to get cheap ingredients. A huge bag of fresh baby bok choi is like $2, where my local Price Chopper, Hannafords, and Shop Rite sell like 2 or 3 rubber banded together for $4. You can get good fish sauce, sriracha, oyster sauce, garlic chili sauce, and a variety of soy sauces for like $2 a bottle each and they are pretty big bottles. I have yet to find an Indian Market, but I guess that's the place to pick up spices too.
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Aug 9, 2013 18:21
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This belongs in the "poor" thread as much as the brewing thread, I reckon. One recipe I've been messing with as of late (along with making cherry booze, currant booze, prune booze, etc. in mason jars on my kitchen coutner) is the cheapest and easiest form of hard cider. There are a bunch of recipes online, and though I can't find the original inspiration at the moment, I found one geared for the laziest of goons. One dude who had spent some time in booze-free countries of the Gulf States posted a pretty straightforward recipe: - Buy apple juice, about 2L, ensuring that the brand you buy does not have sorbates as preservative. I use Mott's apple juice. - Get a teaspoon full of yeast. Baking yeast if you that's all you have, otherwise champagne yeast or turbo yeast off eBay for around a buck a pack (which has many teaspoons in it). - To avoid having to buy carboys and sterilise poo poo, just prepare your teaspoons of yeast, and open the cap of the hermetically sealed apple juice just for a microsecond to dump the yeast in there. - Do not stir, just dump it on top, and instantly put the cap back on and screw on just a little bit. You want to keep unsterilised air and accompanying microbes off it, but want some looseness so it can vent C02 without exploding. - After a day or so, it'll go cloudy. Another day, and if you look very close you'll see a non-stop flow of little bubbles racing to the top. Let it go 4-5 days and then put it in the fridge to slow/kill the yeast, who will form a layer of sediment at the bottom. - Once it settles down, screw the cap all the way down, and now you can drink it. It won't have sparkle to it, so do what the Spanish do, and have your serving for the evening in a bottle/pitcher/whatever, and for each swig pour the vessel from a 1-3 feet of height into a wide glass, and chug it while it's still frothy from the fall. It's reasonably tasty stuff, and as cheap as just apple juice, so overall worth giving a shot. I left mine to bubble for a while so it turned out rather dry but pretty strong. Some people add sugar to it before adding yeast so they can make it even sweeter and/or stronger. Yeast is cheap, and apple juice is cheap, so you can't go too wrong.
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Aug 10, 2013 05:10
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I'm just gonna point out that airlocks are like, $1, you can use diluted bleach to sanitize, and if you use basically any brewers yeast instead of bakers yeast you'll have a much better product. Also, you can buy a "homer bucket" from Home Depot and drill a hole in the too for the airlock for an additional $4. With an airlock you can actually let it ferment all the way out and have a still cider, or get a $10 capper from eBay and bottle your cider with a bit of sugar to get carbonated cider. Use empty bottles you already have or from your friends. It's like $15 for the reusable components to increase your production and also to have cider that isn't basically prison hooch. Oh, and one last thing, potassium sorbate prevents yeast from budding, not fermenting, so if its all you can get, just use an extra package of yeast. I had to use cider that had sorbate once and it wasn't a problem in the long run.
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Aug 10, 2013 16:02
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Don't forget an airlock made from a balloon with a pin hole. Bonus points for leopard print 
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Aug 10, 2013 16:31
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Daedalus Esquire posted:Also, you can buy a "homer bucket" from Home Depot and drill a hole in the too for the airlock for an additional $4. Don't do this. The Homer buckets are NOT food grade and I would not trust them at all. Honestly a bucket from a HBS is what, $10 with a lid? Just do it if you give even the slightest poo poo about what you're doing. Of course I've never gotten that recipe he's posted to be anything but absolutely undrinkable, so hey
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Aug 11, 2013 02:01
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If you learn what time of day your local shops start to put out the discount meat, it becomes viable to swoop in and grab whatever looks good for your supper. I make a lot of curry this way; the strips of beef meant for grilling take well to the long simmering required. I don't eat pork either and that seems to make up a lot of what they have to discount. The coconut milk is the most expensive ingredient in my meat curries. Curry curry curry
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Aug 12, 2013 03:03
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Bomrek posted:If you learn what time of day your local shops start to put out the discount meat, it becomes viable to swoop in and grab whatever looks good for your supper. It wasn't always ribeye, and the nice thing about that was that I tried some alternate cuts that I never would have otherwise.
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Aug 12, 2013 03:25
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Bomrek posted:If you learn what time of day your local shops start to put out the discount meat, it becomes viable to swoop in and grab whatever looks good for your supper. My wife and I do this, but buy a bunch. A few whole chickens for less than a dollar a pound get parted and frozen while the carcasses go in the crockpot overnight to stock-ify with a few veggies. Sausage gets frozen whole/removed from casings and frozen. Leg quarters at the end of big camping weekends for half-price get parted and some of the thighs de-boned. Beef gets prepped for whatever it will most likely turn into and frozen. Use what we have on hand until the next great deal pops up. Getting friendly with the butcher helps, as well. "Oh, you want to make braised shortribs? We'll have to cut a bunch to be worthwhile, but no one buys them, so have them all and I will tag the package at half-weight." "Here's the pig for your next roast, come in back and I will give you a mixed sixer of micro-brews from partial packs to drink while it cooks."
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Aug 12, 2013 03:49
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What Butch said. Talk to your butcher. Also, try different stores. The upscale grocery store here actually has the least capable butcher. They've been laying off high tenure butchers who actually cut meat in favor of centralized butchering with the in store guys just packaging really. Even better if you speak Spanish or Chinese. Mexican supermarkets have super helpful if you chat em up in Spanish. Likewise, Asian markets have great seafood. Another frugal thing I did is to keep track of how much things cost in general. I did it all in spreadsheet style at first, but now I have a general feel for the prices of things that I can sort of guesstimate whether something is a good deal or not.
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Aug 13, 2013 05:00
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I'm jealous of people with local butchers that are actually of a good quality. I can choose between the typical high-end grocery chain fare where I know for a fact I'm getting a good quality product, but I am also paying out the rear end for it and they are limited in what they can do for me. Or going to a local meat/butcher place where any actual information about the meat is basically non-extant and the base quality is incredibly variable.
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Aug 13, 2013 05:07
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Unzip and Attack posted:Total nutrition scrub here. What are some other easy to get foods that are good for fiber? Also, anything wholegrain, and any vegetables you eat with the skin on. Do not peel potatoes. The skin is full of fiber and tastes awesome. If you do peel it, you can fry up the skins in butter or oil for an awesome snack with just a little salt and pepper. Or add garlic. Or those bacon ends/'cooking bacon' you'll sometimes get in uk supermarkets for like 79p, I dunno if you get those in the states. Potato skins rock. Do they sell oxtail in the states?
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Aug 13, 2013 20:20
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loki k zen posted:Do they sell oxtail in the states? Yes. It's about $5/lb. Lowest I've seen where I am is $3/lb.
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Aug 13, 2013 20:29
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loki k zen posted:Do not peel potatoes. The skin is full of fiber and tastes awesome. If you do peel it, you can fry up the skins in butter or oil for an awesome snack with just a little salt and pepper. Or add garlic. Or those bacon ends/'cooking bacon' you'll sometimes get in uk supermarkets for like 79p, I dunno if you get those in the states. Potato skins rock. Yes, unpeeled potatoes are awesome. I personally love them most as oven baked potatoes. Just use garlic infused oil to coat the potatoes and season them with salt, pepper, thyme and rosemary before wrapping them in tin foil. This way the potato skin is the most delicious part of the meal.
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Aug 13, 2013 20:30
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Lucy Heartfilia posted:Yes, unpeeled potatoes are awesome. I personally love them most as oven baked potatoes. Just use garlic infused oil to coat the potatoes and season them with salt, pepper, thyme and rosemary before wrapping them in tin foil. This way the potato skin is the most delicious part of the meal.
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Aug 14, 2013 05:43
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Lucy Heartfilia posted:Yes, unpeeled potatoes are awesome. I personally love them most as oven baked potatoes. Just use garlic infused oil to coat the potatoes and season them with salt, pepper, thyme and rosemary before wrapping them in tin foil. This way the potato skin is the most delicious part of the meal. Alternately, 4 or 5 potatoes cut into bite-size pieces, a good pour of olive oil and a tablespoon of herbs de provence. Spread them out on a baking sheet covered with parchment paper and put them on 450 for about 30-40 minutes with a flip in the middle. People sleep on herbs de provence, but it's SUCH a nice change-up from traditional Italian seasoning, and you've really got to have that sometimes.
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Aug 14, 2013 14:22
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We're in the twilight zone here, the void between roasting and baking. Still, if I put a whole potato in the oven, without oils, herbs or cutting etc, I call that baking. And they are better that way with a crispy skin, than wrapped in foil. After cooking, cut them and add herbs, butter, sour cream or something.
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Aug 14, 2013 14:28
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What is the difference between roasting and baking a potato?
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Aug 14, 2013 14:31
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