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Real talk, if you eat meat and there's a butcher anywhere nearby, get to know them. Ask them advice on what's good at good prices in your area. So long as you don't make uncomfortable eye contact and slow-jerk motions while you're talking to them, they'll usually be happy to help you out!
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Jun 25, 2017 20:19
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| # ? May 16, 2024 16:46 |
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 Did that guy really go through my whole thread posting history to find a :killshot: regarding chinese duck? Sorry man, I've literally never seen duck in a grocery store except for ethnic markets. Especially not ever seen a whole-bird-including-the-head chinese style duck.I did notice the other day that my favorite local latin market sells middle-eastern food as well as semi-obscure "latin" stuff like recaito. Gonna make some ridiculously cilantro-fied beans this week, and then check out that http://www.gazakitchen.com/ cookbook. I guess this is the same woman who did that episode on Anthony Bourdain's show in Palestine, but when the Conflict Kitchen tried to do a Palestinian menu with her, they literally received multiple death threats. wtc coyo7e fucked around with this message at 18:04 on Jun 27, 2017 |
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Jun 27, 2017 17:58
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coyo7e posted:
2) you're becoming insufferable with your hot takes on who's the thriftiest
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Jun 27, 2017 18:07
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I took your advice, and most of your posts are one-liners, and half of your posts itt are responding to me. Thanks!
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Jun 27, 2017 18:11
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What if you're poor because your bacon spending is out of control?
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Jun 27, 2017 18:51
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Butch Cassidy posted:What if you're poor because your bacon spending is out of control?
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Jun 27, 2017 19:08
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Uncle mom, aunt dad, stop fighting in front of the kids.  I made a week's worth of burrito meals for work this weekend. Both the breakfast and lunch variety. Breakfast was 5 slices of thick cut bacon, 1 can of roast beef hash, 1 small onion, half a green pepper, 5 button mushrooms, 5 eggs, a green onion, some spices, 5 slices American cheese and 5 wheat tortillas. Lunch was 1lb ground beef, 1 small can hot chopped jalapeno, 1 can refried beans, 1 can black beans, 1 small onion, 1 half green pepper, 1 handful frozen corn, half a bag of "Mexican style shredded cheese", and 5 more tortillas. For breakfast, cook bacon, scramble and cook eggs and seasonings, saute veggies and add in hash and cook till crispy. In each tortilla, place a slice of cheese, slice of bacon, around 1/4 cup hash veggie mix and 1/5th of the eggs. Wrap tortillas, wrap in tin foil, freeze overnight. Lunch, cook meat, add chili powder too taste, drain fat. Saute fresh veggies and mix with canned veggies. In each tortilla, place 1/4 cup bean mix, 1/4 cup meat, sprinkle with cheese, wrap and freeze. Both burritos cook well in a toaster oven at 450 for 45 minutes. Make fresh beans and tortillas and whatever else at your own discretion. I'm neither poor enough nor motivated enough to make everything from scratch. Point is, is cheap, filling, quick to make, and lasts me all work week. It's hard to quantify exactly how much i spent though because a lot of this was stuff i either bought as part of other meals or had laying around.
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Jun 27, 2017 19:28
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neogeo0823 posted:Both burritos cook well in a toaster oven at 450 for 45 minutes. Make fresh beans and tortillas and whatever else at your own discretion. I'm neither poor enough nor motivated enough to make everything from scratch. Point is, is cheap, filling, quick to make, and lasts me all work week. It's hard to quantify exactly how much i spent though because a lot of this was stuff i either bought as part of other meals or had laying around. Do you cook them beforehand and microwave them at work, or do you dominate the work toaster oven for 45 minutes?
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Jun 27, 2017 19:36
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coyo7e posted:I took your advice, and most of your posts are one-liners, and half of your posts itt are responding to me. Thanks! bad at math and/or fractions: check coyo7e posted:Holy poo poo, I just got fact-checked on fractions! Elizabethan Error fucked around with this message at 21:30 on Jun 27, 2017 |
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Jun 27, 2017 21:01
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Holy poo poo, I just got fact-checked on fractions! I guess it was more like 1/3 which means you spend too much of your life replyign to me with one-liners, and half the rest of the time, you still just shitpost one-liners. But more seriously, my local latin grocer changed their chorizo recipe and it's like a weird dessert sausage now, it's so cloyingly sweet that I don't know what to do but never buy it again. rip, cheap fresh chorizo
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Jun 27, 2017 21:04
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The soy chorizo from Trader Joes is awesome and goes really well in breakfast burritos.
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Jun 27, 2017 23:39
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The Midniter posted:Do you cook them beforehand and microwave them at work, or do you dominate the work toaster oven for 45 minutes? I cook all the cookable meats and eggs and such at home before freezing, and use the toaster oven because I like somewhat crispy burritos that aren't soggy and steamed  Also, we have 3 toaster ovens and typically no one is using them at all. And 8 microwaves. 
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Jun 28, 2017 00:55
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Here's a better idea. Let's all quit posting about posters posting and get back to the topic of inexpensive cooking.
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Jun 28, 2017 18:53
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My supermarket sells 670g of random bacon cuttings/trimmings for £1.50, it's awesome.
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Jul 2, 2017 19:51
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Tendales posted:Real talk, if you eat meat and there's a butcher anywhere nearby, get to know them. Ask them advice on what's good at good prices in your area. So long as you don't make uncomfortable eye contact and slow-jerk motions while you're talking to them, they'll usually be happy to help you out! I did this and it became a 20min rant about how management is trying to push out guys like him - high wage scale union guys - in favor of centralized cutting packing and distribution. "These new kids, they just get the cut from the box and put the price on it."
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Jul 3, 2017 19:54
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everyone should really find local small ethnic groceries. The Mexican place by me has things for stupid cheap prices all the time. Their produce is often marked way down because you need to use it same day, but it's great if you plan ahead. It's 2 minutes from me, so I can hit it on the way home and come away with 4 avocados for the price I'd normally pay for 1 at Shoprite or something.
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Jul 4, 2017 03:34
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And eat four avocados that night?
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Jul 4, 2017 03:52
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i like nice words
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Anne Whateley posted:And eat four avocados that night? Buy them at various stages of firmness and you can have avocados for days
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Jul 4, 2017 05:00
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THE MACHO MAN posted:you need to use it same day
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Jul 4, 2017 05:55
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Ron Jeremy posted:I did this and it became a 20min rant about how management is trying to push out guys like him - high wage scale union guys - in favor of centralized cutting packing and distribution. "These new kids, they just get the cut from the box and put the price on it." Any place that isn't breaking down whole carcases from scratch on site is not a real butcher shop.
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Jul 4, 2017 06:32
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Girlfriend had friends coming over so I made guacamole
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Jul 4, 2017 18:51
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Anne Whateley posted:And eat four avocados that night? Mash em up, put some lime/lemon juice in it, put it on stuff for the next couple days
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Jul 5, 2017 13:10
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avocado makes for a delicious easy no cook pasta sauce. throw some avocados in a food processor with olive oil, lemon juice, garlic, fresh basil, some chopped spinach (optional, but I always keep cubes of the stuff in the freezer), salt, pepper, a dash of chilli if you want and a big ol handful of grated parmesan. Also add a ladle full of the pasta cooking water, and whiz in the food processor, then stir through your pasta.
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Jul 5, 2017 13:21
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The Lord Bude posted:avocado makes for a delicious easy no cook pasta sauce. throw some avocados in a food processor with olive oil, lemon juice, garlic, fresh basil, some chopped spinach (optional, but I always keep cubes of the stuff in the freezer), salt, pepper, a dash of chilli if you want and a big ol handful of grated parmesan. Also add a ladle full of the pasta cooking water, and whiz in the food processor, then stir through your pasta. I'm probably being pedantic, but would you mind posting some rough guidelines for a newish cook? I just picked up the ingredients, here's my guess - let me know how close I am 😆 3 small avocados 1/2 cup oil? Handful of spinach Half handful of basil Juice of one lemon 2 cloves garlic And for the chopped spinach cubes do you just blend the poo poo out of some spinach and ice cube tray it? Thanks for helping a n3wb
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Jul 5, 2017 21:15
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Good news everyone, I'm cooking bean soup all day today and it's my first time making anything like it (I'm VERY new to cooking.) I started last night by setting out a pound of pinto beans to soak overnight until I got home from work, and now I've got them on a low boil. Then I'm adding celery, onions, garbanzo beans, and bowtie pasta to it. I have a couple questions! 1. I have a little bit of bacon in the fridge, should I start the broth by dropping those in first? Should I remove the bacon strips later, or leave them in? 2. I have some powdered parmesan here. If I mix that into the soup, will it dissolve? Or at least give the broth a nice parm flavor? 3. What seasonings should I use? I have: Salt/Pepper Garlic Powder Onion Powder (already including an onion) Cayenne Pepper Paprika Chili Powder "Steak Rub" Parsley I'll have this cooking on the stove (ain't got no crockpot, yet) for like six more hours while I play with my cat and lose at LoL.
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Jul 5, 2017 23:32
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Doc Walrus posted:Good news everyone, I'm cooking bean soup all day today and it's my first time making anything like it (I'm VERY new to cooking.) Hold off on the parmesan for now. Start with the salt, pepper, garlic, onion, and paprika. Cumin would probably be good, too. You'll probably need to add some acid to it (lime, lemon, vinegar), but don't do that until the beans are cooked. See how it tastes and then decide if you want to add the parmesan - you won't need to cook it for any significant amount of time. You could probably add some to a small side bowl just to try. I'd probably fry the bacon until it's crispy and then add it to the soup, and wash the pan out into the soup using the soup broth. Really, I would have cooked the beans separately, fried the bacon until it was crispy, sauteed my veggies in that grease, and then added the beans on top of that.
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Jul 5, 2017 23:38
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drat that was quick, thanks! Pinto beans are finished boiling by themselves. I'll cook up the bacon while I chop the veggies, then start up the broth (I'm using beef bullion for the broth, is that a good idea?) while I cook the veggies in the bacon grease. Then I'll get a couple ladels of broth into the pan and put that back in the pot. I guess I could hold off on the chick peas and pasta. I have some limes I didn't know what to do with, so great!
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Jul 5, 2017 23:43
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So, question, would it be cheaper to bake my own rolls as opposed to buying them from the store?
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Jul 6, 2017 00:23
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It probably depends on your level of familiarity with a dinner roll recipe, the number you need and time. Personally, I would buy the take and bakes from the grocery store, but I'm not a baker and working with yeast intimidates me.
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Jul 6, 2017 00:28
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the grocery store stuff is cheaper if you are only making enough for dinner for one night for a few people
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Jul 6, 2017 00:41
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Astonishing Wang posted:I'm probably being pedantic, but would you mind posting some rough guidelines for a newish cook? I just picked up the ingredients, here's my guess - let me know how close I am 😆 I buy frozen chopped spinach from the supermarket. It's cheaper than buying fresh spinach. I use 2 avocados, 2 cubes of spinach, and 4 cloves of garlic (but I really like garlic, 2 is fine for most people). Oil I just add a little splash, and then add more as I see fit based on what the texture looks like. I'd probably start with 1/4 cup (I use extra virgin olive oil). 1 lemon might be overkill. I squeeze lemon juice and store it in the fridge - I pour a little bit at a time until it tastes right.
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Jul 6, 2017 00:51
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Considering it just got to be 87 degrees here today, might I recommend this freezer biscuit recipe from budget bytes? I made them before, they're easy, quick, and you can make a poo poo ton of them and bake as you want in the toaster oven so you warm up the house slightly less. My only recommended change would be to fold them more than the suggested twice, as my biscuits basically split in two, almost like english muffins. However, I don't know if the extra kneeding would make the biscuits chewier or not. If you have it, I recommend brushing very lightly with salted butter about halfway through baking, and sprinkling on some parsley at the very end for that totally-not-a-cheap-cook look.
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Jul 6, 2017 00:52
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BraveUlysses posted:the grocery store stuff is cheaper if you are only making enough for dinner for one night for a few people It's more for sandwich purposes throughout the week than a single night's dinner.
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Jul 6, 2017 01:04
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So my bean-and-bacon soup is finished and holy poo poo, it's good. This is going to become a regular thing for me. Dirt cheap, full of carbs and protein, and delicious. Now I just need to safely store the leftovers without having the equipment for a proper ice bath (unless one ice tray counts as an ice bath.)
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Jul 6, 2017 03:15
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BraveUlysses posted:the grocery store stuff is cheaper if you are only making enough for dinner for one night for a few people Bingo. I can make some drat fine rolls, as one would expect, but I can't do it as cheap as I could in the bakery, because I'm paying retail for ingredients and my time is worth something. Make rolls at home if you enjoy it or want to do something specific, but you can't beat three bucks a dozen at the store unless you're making them by the gross. Doc Walrus posted:So my bean-and-bacon soup is finished and holy poo poo, it's good. This is going to become a regular thing for me. Dirt cheap, full of carbs and protein, and delicious. Now I just need to safely store the leftovers without having the equipment for a proper ice bath (unless one ice tray counts as an ice bath.) Just let it come down a bit so it doesn't spike the fridge temp then huck it in the fridge. Time and temp says you have 6 hours to get it below 41 degrees f, which so long as you're not putting a gallon of boiling soup into a dorm fridge, yours should handle fine. If you're really worried about it, several single portion containers cool faster than one large one. Liquid Communism fucked around with this message at 04:00 on Jul 6, 2017 |
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Jul 6, 2017 03:56
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Liquid Communism posted:Just let it come down a bit so it doesn't spike the fridge temp then huck it in the fridge. Time and temp says you have 6 hours to get it below 41 degrees f, which so long as you're not putting a gallon of boiling soup into a dorm fridge, yours should handle fine. You were right, there wasn't really enough of it to keep itself hot for long. It's in the fridge now after sitting out until it was only lukewarm.
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Jul 6, 2017 04:10
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The Lord Bude posted:Any place that isn't breaking down whole carcases from scratch on site is not a real butcher shop. Yeah that was his point. They used to do that with union butchers, but now they're centralizing to limit the use of labor.
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Jul 6, 2017 04:52
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Doc Walrus posted:drat that was quick, thanks! Pinto beans are finished boiling by themselves. I'll cook up the bacon while I chop the veggies, then start up the broth (I'm using beef bullion for the broth, is that a good idea?) while I cook the veggies in the bacon grease. Then I'll get a couple ladels of broth into the pan and put that back in the pot. I guess I could hold off on the chick peas and pasta. I have some limes I didn't know what to do with, so great! Did you go with the limes? With bullion I find that too much is possible, so I tend to put about half of what recipes recommend. It's mostly just an MSG vector anyway. Now I feel like I should explain more of why I cautioned you away from the noodles and garbanzo beans - in short, less can be more. When we're learning how to cook, we tend to want to try everything and throw everything in. You're better off limiting it to one experiment per dish, that way you can tell what's doing what. Really, there aren't too many dishes that have a lot of different things - even extremely elaborate Indian dishes with a full page of ingredients can usually be summarized as "spice mix, veggies, meat, sauce base," and everything else is a sub-step to producing one of those things. Because you stayed away from the noodles and the garbanzo beans, you got a better sense of how the bacon and beans work. Anyway, I figure that the noodles would have soaked up way more moisture than you would have wanted, without really adding too much to the soup, and they'd be gross in the leftovers. Try them in a simple broth and noodle soup, like chicken or beef instead. The garbanzo beans might not have been bad, but given how much bean the soup already has, they're probably unnecessary, and the texture might have been at odds with the beany slurry that boiled pintos will create. I like making a soup like that out of black beans.
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Jul 6, 2017 05:15
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A good bean soup works just fine without all the additions anyway. My goto is pretty classic midwestern/southern, start by sweating mirepoix and bacon or ham in a little butter. Add a gallon of water, a pound (dry) of pre-soaked navy beans, and a ham bone. Salt, pepper, couple bay leaves. Bring up to a boil, then reduce and simmer for 90 minutes or so until the beans start to get soft. Pull the bone before serving. Serve with (or as I prefer on top of) cornbread.
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Jul 6, 2017 07:58
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| # ? May 16, 2024 16:46 |
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For starting off with simple cooking The Stone Soup is a great site. Simple, cheap, stuff. Quite often 4 - 5 ingredients max. You really don't need to add a billion things to make tasty food.
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Jul 6, 2017 12:20
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