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neogeo0823 posted:EDIT: ^^^ Or I might try that. Hell, maybe I'll do a pasta-3-ways sort of dish. Hmm...^^^ The pasta doesn't taste like anchovies. They add umami. You want them to melt into the olive oil, as someone said.
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Oct 14, 2015 06:38
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| # ? May 31, 2024 19:54 |
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And the fact that you can't tell there's fish in there also makes it vegan-friendly!
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Oct 14, 2015 09:36
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Anchovies are a key part of one of my favourite pasta dishes, which I whore out here on GWS on the regular, Orecchiette alla pugliese. Orecchiette pasta is quite easy to make yourself, just a firm dough of semolina and water rolled into sausages, cut into disks and pressed/smeared with the thumb to make them curl. You can even just tear off little pieces of dough and smear them directly. They boil in about a minute. You can buy orecchiette but it would be sort of like buying frozen home fries.  The condiment is lots of garlic, anchovies (these just melt in the warm oil, no need to mash them) and maybe dried red peppers slowly heated in olive oil, with plenty of broccoli boiled quite soft added in and mushed. Let everything mingle for a while. Add the freshly boiled orecchiette and a splash of cooking water, check salt and seasoning religiously (fish sauce, maybe?) and sprinkle with a little extra good olive oil. It's quite good tepid so I think it would make a good potluck dish as well.
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Oct 14, 2015 10:21
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That's interesting. I've never come across a orechiette alla pugliese recipe that didn't involve tomatoes. I have a recipe filed away for it, but it's in with the amatriciana, siciliana, arrabiata, puttanesca, pomodoro and other quick simple tomato sauce recipes.
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Oct 15, 2015 07:48
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Just discovered a really cheap and easy way to make some ridiculously delicious rice. Lots of Asian markets sell condensed Tom Yum soup pastes - steam up a bit of jasmine or sticky rice, add a little soy, then stir in a bit of the paste. Makes a really delicious sweet and spicy rice dish with almost no effort. Also the condensed jars are like $3 and I used about a fourth of the jar on a huge bowl or rice that could easily make 5 meals.
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Oct 23, 2015 19:03
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I'm trying to cut down on my grocery bill (and eating out habit) in order to save money. I've done okay so far, making things at home and packing up excess, but my problem is partially that I need a lot of variety in my diet and the texture of microwaved food often grosses me out. Outside of "sack up and get over it" what are some good ways to reduce food waste when I'm cooking for myself? Also, what are some things I should look for to ensure that leftovers won't be gross when I take them to work? I recently learned that salmon is horrible when reheated. Yikes.
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Oct 25, 2015 19:25
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district 12 posted:I'm trying to cut down on my grocery bill (and eating out habit) in order to save money. I've done okay so far, making things at home and packing up excess, but my problem is partially that I need a lot of variety in my diet and the texture of microwaved food often grosses me out. Outside of "sack up and get over it" what are some good ways to reduce food waste when I'm cooking for myself? Also, what are some things I should look for to ensure that leftovers won't be gross when I take them to work? Hmm..I find one of the best way to get variety out of leftovers it to look for recipes that can be eaten multiple ways. For example, I'll make picadillo pretty regularly. The first night I'll eat it with rice, then the next night I may use it to make empanadas. Or put leftover mashed potaotoes around it and fry to make papas rellenas. So it's all the same basic dish of picadillo I made night 1, but I'm changing it up a bit so I don't go insane eating the same thing. The same basic idea with something like chicken would be eating roast chicken night one, then turning the leftovers into chicken salad or chicken fried rice the next nights. And yeah microwaved salmon sounds appalling. Some things should never be microwaved; fish is one. You should be fine using a work microwave to re-heat soups, stews, beans etc though. So either experiment with things to find out what works for you, or just commit yourself to eating cold sandwiches/salads at work where oven/stove re-heating isn't an option. Or you could always invest in a good insulated lunch box, heat stuff in the morning on at home on the stove, then take it to work. I've had good luck finding nice insulated lunch boxes at Korean and Latino groceries FWIW. The best ones (IMHO) will be made up of individual stacking compartments so your rice stays separate from your picadillo (or whatever you're eating). PS: If you have to microwave re-heat rice, sprinkle some water on it first. It works much better.
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Oct 25, 2015 19:40
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Stew/slow cooker type dishes do way better reheated.
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Oct 25, 2015 19:41
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district 12 posted:I'm trying to cut down on my grocery bill (and eating out habit) in order to save money. I've done okay so far, making things at home and packing up excess, but my problem is partially that I need a lot of variety in my diet and the texture of microwaved food often grosses me out. Outside of "sack up and get over it" what are some good ways to reduce food waste when I'm cooking for myself? Also, what are some things I should look for to ensure that leftovers won't be gross when I take them to work? You have a few options. The first is to cook smaller portions so you don't have a lot of leftovers. Another option is to make a lot of soups and stews, which will reheat in the microwave without any change in texture. You can freeze small portions as well to pull out at a later date. You can also repurpose leftovers, the classic example is a roast chicken: it can be a classic Sunday meal, and then sandwiches, soup, and shredded for salads throughout the week.
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Oct 25, 2015 19:48
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Thanks for the fast advice, everyone! The smaller portions thing is common sense, but I've never really been talented at cooking, so when I find recipes that sound good I don't want to mess with them too much until I learn how to adapt recipes better. I'm feeling more confident in the kitchen these days so I will start tweaking things soon.  I'll start looking for ways to repurpose recipes, too. I usually end up just putting rice and a vegetable next to everything when I have no better idea but it gets pretty boring.
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Oct 25, 2015 20:19
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What containers do people successfully use to freeze soups/stews?
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Oct 25, 2015 20:41
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I use your typical lovely gladware. My favorite food storage containers I got from Marshall's and they are kind of like these. For plastic, I usually let it cool down a little and then put it in plastic. To get it unfrozen, I thaw in the fridge for the day before I eat it.
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Oct 25, 2015 21:30
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For freezing chili/soups/stews, I like to let the food cool in the fridge, then take it out and dump it into ziplock baggies in 2 cup portions, then hang the baggies from the wire rack in the freezer using clothes pins until they're frozen. Once they're solid, I can take them off the rack and stack them nicely. To reheat, run the baggy under warm water till the plastic separates from the food, then open the baggie and carefully slid the food into a pot or other container to reheat. I use 2 cup portions because I find that that's the most useful size. Use 2 bags for a quart of stock in a recipe, or 1 bag for a portion for a meal. Plus giant boxes of the baggies are cheap at Walmart and they're easier to clean up than tupperware.
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Oct 25, 2015 23:57
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Niemat posted:What containers do people successfully use to freeze soups/stews? Cheap tupperware or I also save the big size yogurt containers and have a bunch of them on hand to save stock / soups etc for freezing. They fit about 3 cups each typically. Plastic chinese takeout containers (the cylindrical plastic closeable top kind) also work well and are worth saving a few.
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Oct 26, 2015 00:50
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I stack delitainers in my freezer and fridge. They're really compact, and I picked up 100 on Amazon for cheap a year ago, maybe longer. They eventually break, but they're so cheap, I don't care at all. They're microwave and dishwasher safe, and they're clear so you can see what's inside.
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Oct 26, 2015 00:54
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SymmetryrtemmyS posted:I stack delitainers in my freezer and fridge. They're really compact, and I picked up 100 on Amazon for cheap a year ago, maybe longer. They eventually break, but they're so cheap, I don't care at all. They're microwave and dishwasher safe, and they're clear so you can see what's inside. Seconding delitainers. I got 40- 10 each in 4 sizes for like $20 on Amazon. They're simple, they all have the same size lid and they double as prep bowls for chopped veg, etc when I'm cooking.
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Oct 26, 2015 01:45
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What are your storage techniques/ideas for small kitchens. I have a decent amount of counter space (toaster oven, coffee grinder and water heater all live there), but very little cabinet space. Two upper cabinets are for cups, mugs and Tupperware. One lower cabinet has pot lids, bowls and oils. The single drawer has our utensils and the remaining upper cabinet is the "pantry." Basically, I hate it. I can't buy much in bulk because we don't have room for it. There are half-empty boxes of pasta and shoved behind where myself and my partner can't see them. Unpacking the groceries is like Tetris and Jenga. We already have some things hanging on IKEA Fintorp rails, like pots, pans and some utensils. I also have my pretty extensive Pyrex collection on a small bakers stand and our coffee-making equipment plus random kitchen appliances on a cart. Tips? Tricks? Cheap ways to store leftover non-perishables without going broke? I'm going to nix Mason jar/glass containers right now because the upper cabinet is above my head (sometimes very high depending on the shelf) and I've already had stuff fall out onto me. I'm 5'3" as is my partner.
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Oct 26, 2015 04:28
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Off the top of my head, if either of you are handy with a saw and drill, you could potentially make some shelves or cabinets. When my wife and I moved into out current apartment, we saw that we had a decently sized pantry that had no shelves or cabinets in it at all. Literally just a walk-in closet with no door. So I went to Lowes and bought a couple sheets of plywood, a few 1X1X8s, some wood screws, and then went to Joanne Fabrics and bought some cheap muslin. It cost me like $50 total, but I basically ended up with 2 of these, in an L shape. Sure, you could buy plastic ones for $20-$30 each, but they're generally going to be much smaller and won't be able to hold nearly as much weight. The ones I built hold all of our pots and pans, a microwave, all of our plates, bowls, containers, a few of our smaller kitchen appliances, and all of our canned/bagged goods with room to spare.
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Oct 26, 2015 12:50
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district 12 posted:I'm trying to cut down on my grocery bill (and eating out habit) in order to save money. I've done okay so far, making things at home and packing up excess, but my problem is partially that I need a lot of variety in my diet and the texture of microwaved food often grosses me out. Outside of "sack up and get over it" what are some good ways to reduce food waste when I'm cooking for myself? Also, what are some things I should look for to ensure that leftovers won't be gross when I take them to work? Niemat posted:What containers do people successfully use to freeze soups/stews? 
coyo7e fucked around with this message at 19:11 on Oct 26, 2015 |
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Oct 26, 2015 19:07
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I had to buy wire metal racks and shove them in my laundry room (attached to the apartment kitchen) to have any sense of a pantry.
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Oct 26, 2015 19:09
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I bought some wire racks at the hardware store because I've got a, 8'x10' room next to my kitchen, that I use for a pantry. It's great. Eponine posted:Basically, I hate it. I can't buy much in bulk because we don't have room for it. There are half-empty boxes of pasta and shoved behind where myself and my partner can't see them. Unpacking the groceries is like Tetris and Jenga. Buying individual packages of staples is both expensive and wasteful, as well as hard to track inventory-wise. If you simply cannot cook spaghetti or rice or whatever without having the recipe on the package, then cut it out and tape it to the jar. 
coyo7e fucked around with this message at 19:21 on Oct 26, 2015 |
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Oct 26, 2015 19:18
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I mean, that's my issue. I can't buy in bulk because that (honestly adorable) set up you've got is literally the entire space I have for all of my food, so if I bought pasta in larger packages, it means I have to eat my way out of that pasta bulk buy before I can eat anything else. I buy rice in 5 pound bags and have a large receptacle for it; same with black beans, but there's not enough vertical space for pasta. We have no floor space for much more stuff, so I think the Pyrex collection is going to have to move to the top of the cabinets for awhile, even though it is going to drive me insane to have food sitting out (I am a crazy person).
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Oct 26, 2015 20:11
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Eponine posted:I mean, that's my issue. I can't buy in bulk because that (honestly adorable) set up you've got is literally the entire space I have for all of my food, so if I bought pasta in larger packages, it means I have to eat my way out of that pasta bulk buy before I can eat anything else. I buy rice in 5 pound bags and have a large receptacle for it; same with black beans, but there's not enough vertical space for pasta. We have no floor space for much more stuff, so I think the Pyrex collection is going to have to move to the top of the cabinets for awhile, even though it is going to drive me insane to have food sitting out (I am a crazy person). I had the same problem, but you probably won't find the solution helpful: I hardly keep any food in my cupboards and I shop every 2-3 days. I buy smaller boxes of non-perishables and only replace things when I empty containers.
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Oct 26, 2015 20:37
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Alternatively just start stacking dry goods in your kitchen like a storage locker.
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Oct 26, 2015 20:58
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CommonShore posted:I had the same problem, but you probably won't find the solution helpful: I hardly keep any food in my cupboards and I shop every 2-3 days. I buy smaller boxes of non-perishables and only replace things when I empty containers. Luckily enough for me I get off the train right next to a grocery store, so I'm there probably every other day to grab stuff for dinner. I'm definitely going to need to bite the bullet and reorganize my kitchen this winter because these are the kinds of things that ruin my day. I'm finally joining the Clean Sink Club, so maybe one day I can join the Organized Pantry and Fridge Club.
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Oct 26, 2015 21:24
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Eponine posted:Organized Pantry and Fridge Club. It's very hard to achieve this in a 5 person household, believe me I think today is a Fridge Purge day hopefully followed by a visit to Aldi so I don't waste money on delivery or eat too much sausage, the only thing I have right now.
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Oct 26, 2015 21:30
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Eponine posted:I mean, that's my issue. I can't buy in bulk because that (honestly adorable) set up you've got is literally the entire space I have for all of my food, so if I bought pasta in larger packages, it means I have to eat my way out of that pasta bulk buy before I can eat anything else. I buy rice in 5 pound bags and have a large receptacle for it; same with black beans, but there's not enough vertical space for pasta. We have no floor space for much more stuff, so I think the Pyrex collection is going to have to move to the top of the cabinets for awhile, even though it is going to drive me insane to have food sitting out (I am a crazy person).  I keep most of my nice flatware in a hall closet, as well as larger stuff like crockpots, half my revereware, etc. coyo7e fucked around with this message at 15:19 on Oct 27, 2015 |
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Oct 27, 2015 15:15
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For those who don't like microwaved food, have you tried reheating the food with the microwave at a lower power for a longer time? That way you're not blasting it and overheating which is maybe what you don't like about microwaved food. For the food storage space issues, is it lack of space at all, or just lack of storage space? If you have a spot in your kitchen or even dining room or room next to kitchen, a standalone pantry could be helpful. Something like this: http://www.amazon.com/ClosetMaid-1556-Pantry-Cabinet-Espresso/dp/B004DEWHX2/ref=sr_1_2?ie=UTF8&qid=1445956979&sr=8-2&keywords=pantry+cabinet My kitchen is super small too so we just made the dining room something of an expanded kitchen. I have two pantry things like that against one wall and this set-up for the equipment: 
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Oct 27, 2015 15:45
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mich posted:
Lack of space/awkwardly shaped space. The entire thing is about 8'x15?'? Entering into the kitchen (through the living room, dining room is on the other side of the living room), the sink, cupboards, dishwasher, counter, range/oven and fridge are all along the wall on the left to the far wall. The back door on the far wall opens in, and directly behind it is a radiator (so no food storage by there). We have our spice rack hung on the wall above the leaf table we installed on the right-hand wall. Since the leaf table is always out, I've thought about a small storage area under the table that wouldn't affect us sitting there. I love your IKEA shelf storage, though. coyo7e posted:
Guilty as charged. I do use my Pyrex for serving, cooking and food storage probably about 1-2 times a week, but it might be time to move it to the top of the cabinets because I eat food every day in that kitchen.
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Oct 27, 2015 17:05
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I agree a reorganization is probably in order. You have three upper cabinets, and two are full of cups, mugs, and Tupperware. That's nuts. Keep 2-3 cups and 2-3 mugs in a convenient place. The rest you very rarely need so you can store them way out of the way. Sort through your Tupperware and put what's left in a lower cabinet (pot lids can go on the racks with their pots, oils should probably be higher). Then you have a ton more space in your upper cabinets for food. In my opinion, don't worry about decanting prepackaged, resealable foods -- it looks cuter but it's more hassle and takes up no less space. If you buy in bulk, or the packages are really inconvenient or can't be resealed, then they should go into square/rectangular containers, ideally organized by use.
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Oct 27, 2015 17:17
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i like nice words
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Eponine posted:Guilty as charged. I do use my Pyrex for serving, cooking and food storage probably about 1-2 times a week, but it might be time to move it to the top of the cabinets because I eat food every day in that kitchen. It's really hard to do but having three or four of things that I generally can only use one of a day, really piles stuff up quickly. coyo7e fucked around with this message at 17:20 on Oct 27, 2015 |
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Oct 27, 2015 17:18
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I have a storage issue as well, but we also have 5 adults in the house, so paring down isn't as practical. Also they're very old cabinants so they're just sized extremely weird. There are drawers that are so narrow they can't hold my normal standup cheese grater, and shallow enough (lengthwise) that they can't hold things like wooden spoons. If this was a house I owned I would have them all replaced, because this kitchen size-wise is fine, but it's just old and configured badly. That being said thanks for that pantry link, I'm going to float that out as an idea.
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Oct 27, 2015 17:41
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On kitchen storage space, we just picked up one of these: http://www.ikea.com/us/en/catalog/products/S19931865/. Not the cheapest shelving we could have gotten, but it has the huge drawers and is in our main hallway (across from the kitchen) so we wanted it to look nice. Not having all your storage space in the immediate kitchen vicinity taken up by stuff (especially countertop appliances) that you don't use on a daily basis is really nice, and not having to constantly play reverse Tetris to get to that one piece of cookware you need is really, really nice. As for old cabinets, I'd kill for the original cabinets in my unit - building's over a hundred years old, and all the units except ours still has the original Victorian farmhouse style cabinets that go all the way to the ceiling, which is like 9.5 feet high. Our cabinets? Bland-looking, mass-produced cabinets that seemed to have been designed for low-slung houses with dropped ceilings or something. They top out at like 7 feet and the area above them is walled off, which means we have like 30 cubic feet of kitchen that could be cabinet space (and used to be cabinet space) but is not cabinet space. If I owned the place I'd immediately install ceiling-height cabinets.
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Oct 27, 2015 20:42
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Boring news! I cleaned out pantry last night and got rid of a bunch of stuff that was stale, consolidated (why do I have so many half-consumed bags of egg noodles?) and re-organized and found a surprising amount of space! Regard my terrible life choices in food (I haven't gone shopping for more than what's for dinner tonight in a long time). Also here is a panorama of my weird kitchen, taken while I was boiling water for coffee. 
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Oct 28, 2015 16:08
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Pro tip (England) - I've noticed a lot of butchers sell £1 bags of off cuts of 'ham' which is usually just the leftover bits of bacon thats too shredded to sell. Works really well to add salt/protein to beans and soups.
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Oct 28, 2015 16:18
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Wrong thread, look away.
Marius Pontmercy fucked around with this message at 14:45 on Oct 29, 2015 |
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Oct 29, 2015 14:11
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Perhaps you meant that for a different thread, I don't think that girl can cook.
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Oct 29, 2015 14:45
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Faithless posted:Pro tip (England) - I've noticed a lot of butchers sell £1 bags of off cuts of 'ham' which is usually just the leftover bits of bacon thats too shredded to sell. Works really well to add salt/protein to beans and soups. They do that sometimes here in the US too, usually sold as bacon "ends and pieces". I know Trader Joe's has them for a pretty good price but I've gotten even better at supermarket meat counters. They're amazing and always seem like they're extra-flavorful, but that might just be because they're chunkier.
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Oct 30, 2015 01:26
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Discount bags of salami end pieces and miscuts are also life savers.
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Oct 30, 2015 10:52
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The deli at my local grocer has sales occasionally where they'll sell sliced ham for like $1.49/lb. It only keeps for a week or two but I found that if you throw it into a crock pot with some bbq sauce, mustard, etc, you can end up with some pretty kickin' sloppy joe sandwiches with almost zero work.
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Oct 30, 2015 16:21
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