|
I haven't seen lard in my grocery store but honestly I haven't really looked. I originally bought the shortening for something else and just used it for Mexican since I had it. I'll try and swing by one of the ethnic grocers, but I haven't really seen any Mexican markets. Asian, Indian, and halal grocers, but no Mexican or Spanish markets. I suppose I can google for one though.
|
#
?
Jan 12, 2015 15:45
|
|
|
|
| # ? May 16, 2024 07:24 |
|
|
I would use more lard but I don't want to be shaped like my aunts. Also there's nothing like hearing people say 'oh what the gently caress!' when they open your fridge and see a container of lard.
|
|
#
?
Jan 12, 2015 16:35
|
|
|
Butchers and delis are a good bet for cheap cooking fat. I used to live near a European deli in Vancouver where they would actually give away free lard to anyone who asked. I always had a tub of the stuff sitting in my fridge while I lived there. They made some pretty kickass sausages too.
|
|
#
?
Jan 12, 2015 17:04
|
|
|
I bought a wild salmon filet last week because sometimes I like to pretend that I'm not poor. I saved the belly fat and all the scraps I could after cutting it down to single portions, so now I'm wondering what I should use this for. All I can really think is to fry up some salmon cakes but since there isn't too much meat I don't know if there's a better way to utilize this? Any suggestions for pulling this delicious salmon flavor out for another meal?
|
|
#
?
Jan 12, 2015 21:22
|
|
|
Teeter posted:I bought a wild salmon filet last week because sometimes I like to pretend that I'm not poor. I saved the belly fat and all the scraps I could after cutting it down to single portions, so now I'm wondering what I should use this for. All I can really think is to fry up some salmon cakes but since there isn't too much meat I don't know if there's a better way to utilize this? Any suggestions for pulling this delicious salmon flavor out for another meal? Do like this goon. In fact, do everything like this goon, because holy hell, look at that thread.
|
|
#
?
Jan 12, 2015 21:46
|
|
|
Daedalus Esquire posted:I haven't seen lard in my grocery store but honestly I haven't really looked. I originally bought the shortening for something else and just used it for Mexican since I had it. I'll try and swing by one of the ethnic grocers, but I haven't really seen any Mexican markets. Asian, Indian, and halal grocers, but no Mexican or Spanish markets. I suppose I can google for one though. Look for green and white tubs or boxes that say LARD or MANTECA on them. You can usually find it in the ethnic foods aisle, or sometimes with baking supplies. Of course there are other brands, but that's probably the one you're most likely to see outside an ethnic market. I bought some a while back to make pie crusts, but I also toss a little bit in when making various Mexican dishes. My favorite thing to do is put a giant pot of pinto beans on in the morning, and around dinner time fry up half of them in a bit of lard. They usually disappear faster than anything else I make to go with them.
|
|
#
?
Jan 12, 2015 22:00
|
|
|
neogeo0823 posted:Do like this goon. In fact, do everything like this goon, because holy hell, look at that thread. I love the givenofucks pie crusts he posts :bumpkin:
|
|
#
?
Jan 13, 2015 20:49
|
|
|
Mizufusion posted:. My favorite thing to do is put a giant pot of pinto beans on in the morning, and around dinner time fry up half of them in a bit of lard. They usually disappear faster than anything else I make to go with them. This is how we make tostadas and i eat about 12 at a time 
|
|
#
?
Jan 14, 2015 22:56
|
|
|
So, I've always hated trying to bread and fry chicken, because I guess I don't egg wash right, and the breading falls off easily in the pan or on the plate, even after letting the meat sit in the freezer for a few minutes to get the breading to adhere better. A friend of mine suggested I use lite mayo instead of eggs, and coat the chicken as thinly as I can before dredging in whatever I'm using for breading, and hot drat, it actually worked. Like, I made chicken parmesan tonight, and the breading actually stayed glued onto the chicken even while I was cutting through it with the knife. Someone tell me why doing it this way is far far worse than using straight eggs, because there's gotta be a reason I've never heard of it until now.
|
|
#
?
Jan 15, 2015 02:25
|
|
|
Even though I know how mayo is made, something about slathering it on makes me feel awkward compared to an egg wash.
|
|
#
?
Jan 15, 2015 02:55
|
|
|
nuru posted:Even though I know how mayo is made, something about slathering it on makes me feel awkward compared to an egg wash. It did feel really awkward, yeah. I made sure that there were no globs of it anywhere, since all I could think of was missing one and biting into a gooey mayo pocket while I ate. However, other than that, I couldn't even tell it was there once it the chicken was cooked.
|
|
#
?
Jan 15, 2015 04:41
|
|
|
neogeo0823 posted:It did feel really awkward, yeah. I made sure that there were no globs of it anywhere, since all I could think of was missing one and biting into a gooey mayo pocket while I ate. However, other than that, I couldn't even tell it was there once it the chicken was cooked. I think it's one of those things like mayonnaise cakes that people dismiss out of hand as sounding gross despite it working really, really well.
|
|
#
?
Jan 15, 2015 04:54
|
|
|
While my zucchini plant isn't producing much fruit it is throwing off a lot of male flowers, which led to the discovery that fried zucchini flowers (dipped in a tempura batter) are surprisingly impressive for literally dirt cheap. Planning to do ricotta stuffed zucchni flowers next, which isn't quite as cheap but should still give great value:impressiveness.
|
|
#
?
Jan 29, 2015 11:58
|
|
|
Umbriago posted:Where would you recommend instead? I'm not familiar with anywhere else in the city centre and I want the best meat! Sorry for the MONTHS later reply to this but... Cheap - Asian super markets on either end of the curry mile. Its the cheapest place to buy chicken if you're not too bothered about where it came from. its £2.20 for a chicken breast the size of 4 chicken breasts from ASDA. Good - Any of the surrounding towns outside of the city center has at least one good butcher. Chorlton, Didsbury, Withington etc. Once you get just outside of the center (and the student areas) there's nice butchers. You'll be paying a little more but you'll notice the quality from the window outside nevermind in the taste. Personally I go to the Asian supermarkets for chicken breasts and I goto a butchers in Sale for my real quality meats. Inbetween I go to Aldi.
|
|
#
?
Jan 29, 2015 14:53
|
|
|
Hey, so, I haven't posted here in a while, but things have been changing favorably for me and the wife and our money situation over the last couple months, and things have been good so far this month. Today we realized we had too many onions due to a shopping list error, and we also had some extra money to splurge on food, so I bought some 100% real maple syrup, and tonight I made onion jam. But not just any onion jam, oh no, tonight, I made Brooklyn Brew Shop's Beer, Bacon, and Onion Jam. As I always do, I followed the recipe exactly when making it for the first time, while taking the comments into account. I added a pinch or two of extra salt and about an extra 1/4tsp of cayenne pepper, and this poo poo turned out loving amazing. It also didn't hurt that I went with Trader Joe's Boatswain Chocolate Stout, which complimented everything perfectly. Unfortunately, it didn't occur to me to take pictures until things were nearly done, but I'll post what I've got. The suggested beer.  Other suggestions are oatmeal stouts, but I tried those, and frankly, the sweet chocolate note on this is what won the day. Well, that and the fact that it's $2.29 for 1 pint, 6 oz, when other 12 oz bottles are $1.29 by themselves. The jam after cooking.  The liquid is thick and syrup-y, and the steam is heavy as it rises from the pan. The jam after processing.  I added the suggested extra salt here, since it did seem to need it. It really brought out a lot of the different notes of flavors. I'll post a picture tomorrow after it's had a chance to cool, and once I've gotten a chance to eat some of it. Do note that if you make this, you'll need to carry around a towel if you plan to taste it, since you'll be having constant orgasms for about 5 or 10 minutes after doing so.
|
|
#
?
Feb 8, 2015 00:53
|
|
|
The answer to too many onions is always caramelized onions. Save them in a freezer for cheap pizza, quiche or frittata.
|
|
#
?
Feb 9, 2015 13:42
|
|
|
Last night we made a creamy tomato basil parmesan bisque and had that and grilled cheese sandwiches with the bacon onion jam in the middle of the cheese. the taste was phenomenal. Totally worth the money to buy actual maple syrup for the recipe. All in all, the total cost was $3 for the beer, which left me with ~1/3rd of a bottle to drink, $6 for the syrup, uh iirc maybe $2 for the bag of onions that I ended up using, a few pennies for the cayenne pepper and garlic, and $3 for the pack of bacon ends and pieces from TJ as well. I ended up making around 5 or 6 cups of the stuff, which will hopefully freeze well, since the shelf life is apparently about 2 weeks.
|
|
#
?
Feb 9, 2015 15:36
|
|
|
I love the odds and ends pack from TJ. Have the recipe you used handy?
|
|
#
?
Feb 16, 2015 21:39
|
|
|
nuru posted:I love the odds and ends pack from TJ. Have the recipe you used handy? Indeed I do. The tomato soup recipe can be had from Le Crème de la Crumb. It's a good soup, delicious, and silky smooth. This time I made a small change the first time around and bought a 28 oz can of whole peeled tomatoes to hand-crush into the soup after blending it. The only thing I'd do differently next time around is take out most or all of the cream. I used heavy whipping cream throughout the recipe, which was perfectly fine texture- and taste-wise, but I'm supposed to be on a diet, and I could almost feel myself getting fatter as I finished off the soup. Definitely not a guilt-free pleasure.
|
|
#
?
Feb 16, 2015 22:34
|
|
|
Teeter posted:I bought a wild salmon filet last week because sometimes I like to pretend that I'm not poor. I saved the belly fat and all the scraps I could after cutting it down to single portions, so now I'm wondering what I should use this for. All I can really think is to fry up some salmon cakes but since there isn't too much meat I don't know if there's a better way to utilize this? Any suggestions for pulling this delicious salmon flavor out for another meal? I like to make salmon fried rice with bits of left over salmon / skin / fat. Chop up the salmon as small as you want it (pretty small) then put it in a pan to cook. The fat will render out of the skin and the fish will start to crisp up at which point you add a bunch of chopped spring onions, chillis, mushrooms, whatever you have lying around. Stir it around, pour in some soy sauce, mirin, oyster sauce, a bit of sugar and maybe some green leafy vegetables. Once everything is looking good add some (of yesterday's) rice and mix everything together, turn the heat down low and put the lid on so the rice can warm up / soften up then serve and eat. It's not super authentic but it's quick and tastes awesome. If you had a wok you could probably make a more authentic fried rice following the same recipe but 
|
|
#
?
Feb 18, 2015 03:55
|
|
|
Senor Tron posted:Planning to do ricotta stuffed zucchni flowers next, which isn't quite as cheap but should still give great value:impressiveness. Seeing as how a half gallon of whole milk and a tablespoon of vinegar will make you a couple cups of ricotta, it isn't as expensive as you might think.
|
|
#
?
Feb 18, 2015 05:13
|
|
|
FrancoFish posted:Seeing as how a half gallon of whole milk and a tablespoon of vinegar will make you a couple cups of ricotta, it isn't as expensive as you might think. Link to a good recipe/instructions for this?
|
|
#
?
Feb 18, 2015 05:15
|
|
|
CommonShore posted:Link to a good recipe/instructions for this? It's retarded simple. Pour a splash of white vin into a pot of whole milk and let it sit for a minute to curdle. Boil the milk, reduce it to a simmer, and don't touch it. All the curds will rise to the top of the milk, the longer you cook it, the harder the curds (and the harder the cheese). Line a strainer with cheesecloth, place strainer in a bowl, scoop curds into cloth lined strainer, pour liquid in pot over curds, put in fridge to drain. Ricotta takes about 30 minutes to an hour or more from start to finish, depending on how dry you want the cheese to drain to. This is the cheap way to do it, but it works. Personally I do a blend of whole milk (no vinegar), heavy cream, and buttermilk.
|
|
#
?
Feb 18, 2015 05:29
|
|
|
FrancoFish posted:It's retarded simple. Pour a splash of white vin into a pot of whole milk and let it sit for a minute to curdle. Boil the milk, reduce it to a simmer, and don't touch it. All the curds will rise to the top of the milk, the longer you cook it, the harder the curds (and the harder the cheese). Line a strainer with cheesecloth, place strainer in a bowl, scoop curds into cloth lined strainer, pour liquid in pot over curds, put in fridge to drain. Ricotta takes about 30 minutes to an hour or more from start to finish, depending on how dry you want the cheese to drain to. What's a good simmer time for a first try then? I'm gonna make some of this poo poo tomorrow.
|
|
#
?
Feb 18, 2015 05:53
|
|
|
How do people here like their lentils? Lately I've been making mine with mirepoix, wine, and a double helping of umami with fish sauce and black bean garlic sauce. Sometimes I use browned tomato paste, too. Once I fill out my spice cabinet some, I might try a dal.
|
|
#
?
Feb 18, 2015 05:55
|
|
|
Bro Enlai posted:How do people here like their lentils? Lately I've been making mine with mirepoix, wine, and a double helping of umami with fish sauce and black bean garlic sauce. Sometimes I use browned tomato paste, too. Once I fill out my spice cabinet some, I might try a dal. Honestly I have been adverse to any sort of bean/lentil forever and have wanted to force them upon myself...and that sounds like a great way to get into it
|
|
#
?
Feb 18, 2015 06:07
|
|
|
CommonShore posted:What's a good simmer time for a first try then? I'm gonna make some of this poo poo tomorrow. Until the curds are separated. There isn't really a time, it depends on the milk's fat content, the heat of the simmer, the pot, etc. It will look like fluffy gloopy poo poo on top of the milk. As long as you have some curds there, you'll get cheese when you drain it.
|
|
#
?
Feb 18, 2015 06:07
|
|
|
Bro Enlai posted:How do people here like their lentils? Lately I've been making mine with mirepoix, wine, and a double helping of umami with fish sauce and black bean garlic sauce. Sometimes I use browned tomato paste, too. Once I fill out my spice cabinet some, I might try a dal. I like to treat red lentils as if it were ground beef and make 'sloppy lentil joe's' with it. so I use an onion, green paprika, spanish pepper, garlic, tomato, lentils of course, mustard, worcestershiresauce, brown sugar, some bouillon...throw it on a bun (preferably with a piece of cheddar)
|
|
#
?
Feb 18, 2015 09:48
|
|
|
Bro Enlai posted:How do people here like their lentils? Lately I've been making mine with mirepoix, wine, and a double helping of umami with fish sauce and black bean garlic sauce. Sometimes I use browned tomato paste, too. Once I fill out my spice cabinet some, I might try a dal. Posted it in here before, but I live off of http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm It ends up rather thick, and I serve it with rice. If sweet potatoes are on sale I dice one up and throw it in with the lentils. I also don't use cardamom or coriander, just extra helpings of turmeric, cayenne, and a bit of jarred garam masala. The tomato paste is also a take it or leave it, as I forget to buy it a lot.
|
|
#
?
Feb 18, 2015 11:21
|
|
|
Somewhat similar to the above ^^Bro Enlai posted:How do people here like their lentils? Boil up some lentils in water. Just enough water so it's like a thin oatmeal but you can make it thicker if you want. Dice up onion, carrot, garlic, serrano peppers, saute in oil, add a chopped tomato, add a bunch of either A) curry powder B) individual spices that make up curry powder (look it up), let that cook down and combine with the lentils.
|
|
#
?
Feb 18, 2015 19:20
|
|
|
Weird question: I don't like beans, but I've decided that I need to force myself to get into them because they're extremely inexpensive and everyone's always all about them. What's a good recipe to start with? e: Besides the thing above of course.
|
|
#
?
Feb 18, 2015 19:23
|
|
|
Adult Sword Owner posted:Weird question: I don't like beans, but I've decided that I need to force myself to get into them because they're extremely inexpensive and everyone's always all about them. What's a good recipe to start with? Soak dried beans in a bowl overnight. Drain the water the next morning and put the beans in a pot with a ham hock, black pepper, and bay leaves, and enough water to cover everything. Simmer covered for 12 hours, serve with cornbread.
|
|
#
?
Feb 18, 2015 19:38
|
|
|
Adult Sword Owner posted:Weird question: I don't like beans, but I've decided that I need to force myself to get into them because they're extremely inexpensive and everyone's always all about them. What's a good recipe to start with?
|
|
#
?
Feb 18, 2015 19:42
|
|
|
cyberia posted:I like to make salmon fried rice with bits of left over salmon / skin / fat. Chop up the salmon as small as you want it (pretty small) then put it in a pan to cook. The fat will render out of the skin and the fish will start to crisp up at which point you add a bunch of chopped spring onions, chillis, mushrooms, whatever you have lying around. Stir it around, pour in some soy sauce, mirin, oyster sauce, a bit of sugar and maybe some green leafy vegetables. Once everything is looking good add some (of yesterday's) rice and mix everything together, turn the heat down low and put the lid on so the rice can warm up / soften up then serve and eat. Great idea, thanks. I recently bought an awesome rice cooker which has been one of my greatest investments. I do fried rice a lot with leftovers so I'll keep this in mind for next time. And speaking of rice, last night I made Gordon Ramsay's Spicy Sausage Rice which turned out awesome. It's a perfect poor person recipe that fits in nicely with my theme of cooking some rice and throwing in a bit of meat plus any extra flavor possible. It seems very versatile and I'm sure I'll be making this fairly often now since a different type of sausage or spice can create entirely different flavors.
|
|
#
?
Feb 18, 2015 19:54
|
|
|
This is my go to lentil dish. I think it was like 3 hearty meals. Which is unusual because the budget bytes lady is tiny and I am a big dude. http://www.budgetbytes.com/2015/01/curried-lentils/
|
|
#
?
Feb 18, 2015 20:09
|
|
|
Adult Sword Owner posted:Weird question: I don't like beans, but I've decided that I need to force myself to get into them because they're extremely inexpensive and everyone's always all about them. What's a good recipe to start with? Do you have a food processor? Make hummos! One of my favorite summer time meals is sauted butter beans with arugula. Fry up two rashers of bacon, then sauté red pepper flakes and garlic in the fat, wilt your greens in the pan, and toss in your precooked butter beans. Lurks squirt of lemon and you're ready to eat. White bean soup with sandwiches is an omelet is also an amazing dinner. http://www.theclevercarrot.com/2014/10/tuscan-white-bean-soup-2-ways/
|
|
#
?
Feb 18, 2015 20:15
|
|
|
Teeter posted:And speaking of rice, last night I made Gordon Ramsay's Spicy Sausage Rice which turned out awesome. It's a perfect poor person recipe that fits in nicely with my theme of cooking some rice and throwing in a bit of meat plus any extra flavor possible. It seems very versatile and I'm sure I'll be making this fairly often now since a different type of sausage or spice can create entirely different flavors. You can make it with almost every normal meat too. I especially like chicken legs. You can leave the bones in. I normally cover the pan while simmering, but that might depend on how you like your rice.
|
|
#
?
Feb 18, 2015 20:56
|
|
|
tonberrytoby posted:It seems to basically a Pilaf, the quintessential middle eastern poor person food. It's more or less what I've been doing all along but the addition of wine and stock was the game-changer for me. There was so much more flavor packed in compared to my typical rice + meat meals.
|
|
#
?
Feb 18, 2015 21:10
|
|
|
CommonShore posted:What's a good simmer time for a first try then? I'm gonna make some of this poo poo tomorrow. Other method is to bring milk and a little salt almost to the boil, then take off heat and add souring agent (i use lemon juice or citric acid) then just leave to sit for a couple of hours to curdle, then strain. No simmering required.
|
|
#
?
Feb 18, 2015 21:12
|
|
|
|
| # ? May 16, 2024 07:24 |
|
|
tonberrytoby posted:You can make it with almost every normal meat too. I especially like chicken legs. You can leave the bones in. Do it with not so much garlic and add some tomato paste and oregano and you've got mexican rice that's perfect with some home-made flour tortillas. Some frozen corn and peas if you have them.
|
|
#
?
Feb 18, 2015 22:06
|
|