|
Time can be money, but only if it's realistic that you'd be earning something with the time you saved. If like so many today you're underemployed and can't get more hours or overtime or make money at another job, then "saving" time by using canned soups, driving instead of walking/biking to the store, etc. is a false economy. Cheapfood talk - SPROUTS! Sprouts are nutritious, tasty... and ridiculously expensive at the grocery store. gently caress that - grow your own! You can buy premade sprouting kits for not much money, or more sensibly forego paying $20 for a plastic tray & a small packet of seeds and use a mason jar, a bit of mesh, and buy seeds in bulk. Alfalfa's the usual sprout choice, but it can be a bit expensive to get big bags of it right off. On a trial basis, try sprouting wheat/corn/someotherseed that you pick up at a bulk/hippie grocery - a pound of that won't be more than two bucks or so, and still will make a shitload of sprouts for sandwiches and the like. There's tons of free info on sprouting on the web, so I won't get into it in this post. Two things though: 1) - Cook all bean sprouts unless you are sure you don't need to! - for example, all kidney-family beans definitely should be cooked, soy probably should, and mung bean sprouts don't need to be cooked but see the next point; 2) - Consumption of raw sprouts can and has killed people due to contamination of the seeds! - yes, those lovely limp alfalfa sprouts sitting on the salad bar are potentially deadly, because even small amounts of pathogens on the dry seeds can, in the wet sprouting environment, multiply to dangerous levels. The best way to ensure you don't get sick from contaminated sprouts is to cook them. If you must eat raw sprouts, at least make sure you get the seeds from a reputable source (note that while "organic" and "certified pathogen-free" seeds sources might help reduce the risk, they cannot ensure the seeds are wholly safe) and treat the seeds with hydrogen peroxide. It's still no guarantee, though, so if you die don't come running to me. Neophyte fucked around with this message at 05:54 on Jan 4, 2012 |
#
¿
Jan 4, 2012 05:34
|
|
|
|
| # ¿ May 22, 2024 00:14 |
|
|
In a related note, if you're buying a lot of bulk dried beans know that that some kinds of beans (eg kidney and related) become harder and harder to soften as they get old, even when fully cooked. I've boiled old beans all drat day and they stayed hard little nuggets. Edible, but still... Either make sure you're using new beans or use a pressure cooker - I've never used one but supposedly the higher temps they reach will tenderize even the most ancient of beans (and cook them much faster, too). Or you can grind old beans to a powder and add to soups, breads, etc. for added body, nutrition, and flavor.
|
|
#
¿
Aug 9, 2012 02:56
|
|