|
Liquid Communism posted:Neither am I. You can tell you've been poor too long when your idea of splurging on a steak is picking up a piece of chuck. A chuck steak is the same as a chuck eye with a big solid muscle over top. Chuck roasts are just really thick steaks on one end, and just regular meat lumps on the other.
|
#
¿
Oct 18, 2011 17:37
|
|
|
|
| # ¿ May 4, 2024 01:12 |
|
|
11b1p posted:I did it while doing low carb, you have to like hot sauce to begin with though to appreciate this. Did you know that if you save the bones from hot wings to make stock, the stock has a very slight kick to it? It was a pleasant surprise.
|
|
#
¿
Oct 23, 2011 21:58
|
|
|
Dravinski posted:If you can find a supermarket with a fishmonger / butcher you can usually get pretty cheap stuff at the end of the day. Final reductions are usually at least 50% of the original price. If they are particularly desperate to sell the items they wind up being pretty cheap. I managed to bag some monkfish tail for about $3 today. Now fish from the service counter is a different beast. Strange fish that scares people like monkfish or skate can be sold for a song because nobody knows what it is, while tilapia and catfish fly out the door. Well, tilapia and catfish fillets fly out the door, whole fish and head-on shrimp just never sold. 50 cents a pound and nobody bought it. Honestly, just talk with all of the people running the fresh food side of the supermarket, the produce and deli and meat/seafood and find out when they do the final markdowns. You can get a half priced rotisserie chicken with whatever veg the produce people just have way too much of this week for cheap, you just have to get there at the right time and be ready to throw elbows with the other bargain hunters.
|
|
#
¿
Dec 23, 2014 18:27
|
|
|
Pron on VHS posted:I know this sounds stupid but I am planning on peeling the skin off anyways for health purposes and just eat the meat underneath, so I am okay with non-crispy skin. I'd prefer slow cooking to oven roasting because it lets this be a weekday thing.
|
|
#
¿
Jun 27, 2015 19:34
|
|
|
While on the subject of pork shoulder, here's a tip: Check the price of a whole shoulder/butt against pork country ribs. When I worked at Harris Teeter in the meat department, sometimes there would be a sale on country ribs, which is just shoulder cut with the bone saw into manageable pieces, and priced cheaply because that was the loss leader sale of the week. When it was on sale it was cheaper than the whole shoulder. Sometimes the whole shoulder would go on sale, and I would buy 4 of them to make kielbasa. Good times.
|
|
#
¿
Jul 19, 2015 09:47
|
|
|
|
| # ¿ May 4, 2024 01:12 |
|
|
Spatchcocking the bird allows the thighs to cook faster than a bird left together, so the breast won't overcook before the thighs are done. Save the back for broth, of course.
|
|
#
¿
Apr 11, 2016 19:47
|
|