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toanoradian posted:The reason for that is because I really know nothing. The types of fish I consume back home in Indonesia (Short mackerel, white pomfret and goldfish, if Google Translate is correct) isn't available in Melbourne. Or at least not in the usual place for buying fish. I have no idea what to do with the available kinds of fish and I'm afraid of wasting a fish. Any good fishmonger will be able to tell you what sort of fish to use in a dish. Tell them how you want to cook the fish, what sort of dishes you want to make and they will be able to tell you what fish to buy.
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Jan 19, 2012 15:56
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silversiren posted:I don't pretend to understand it, but this is really what happens. If I had the money to move out, I would do it right this very second, but I don't, so I have to find ways to deal with it. We have a few mini fridges around the house and I am thinking of moving one into my room, but I understand they give off a lot of heat and my room is the only room in the house that is not insulated and therefore gets very very hot during the day. I don't understand why you don't just tell your parents "this is mine, I paid for it, keep your hands off it." Seriously, I live with my parents, but if they threw out something i'd bought I'd pitch a fit, demand they reimburse me for them, have them reimburse fuel costs for going shopping and if I was feeling extra petty I'd demand they pay me for the time I wasted going shopping again. Grow a pair and stand up for yourself.(it's probably too late parents need to be house trained from an early age, getting them to behave will be an uphill battle now.)
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Mar 9, 2012 03:52
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Dangphat posted:Also if you have any wholesalers or bulk supermarket you can buy together then split everything in half which will save a bundle. Pig/beef cheeks/trotters are excellent for slow cooking, but be aware that offal - liver,kidneys, brain, tripe, etc are loaded with cholesterol and not particularly good for you. They make a nice treat once in a while but they should not form part of your regular weekly diet.
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Mar 15, 2012 02:10
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dino. posted:Beans. For the love of all that's holy, beans. Get masses of chickpeas, some black beans, lentils, white beans, pinto beans, and any other kind of bean you can think of. They'll last a good long while, and they're filling. Throw down for a 20 lb bag of brown rice. Combine with beans, and you're talking about a fairly filling, inexpensive, delicious meal. A few tinned foods will help round out the corners when things are tough, and you can't afford fresh: The best tinned tomatoes to get are the ones with no ingredients besides tomatoes. Those made in Italy are the best. If you aren't going to buy fresh vegetables, at least get frozen ones, not tinned. all tinned vegetables have a distinct 'vingegary' taste to them. Of course some vegetables like peas you should pretty much always be getting frozen unless you have direct access to the grower. buy some whole spices cheap from an indian grocer, that way you can flavour your big bags of rice and beans. Indian cuisine is great for cheap vegetarian eating.
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Apr 12, 2012 14:49
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MuffinShark posted:There is so much great info here. I was so inspired that I had to try this. Here is my grocery list. Trying this out to see if I can save some cash. Anyone have any advice on if these are good deals? I'm trying very hard to shop smarter. Holy crap food is cheap where you live. Roma tomatoes are about $4.50/kg here, mushrooms are about $12/kg. Any type of chilli is around $19/kg. Most of the items on your list would cost at least twice what you paid
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Apr 13, 2012 13:28
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dino. posted:Do you live on the moon or something? How the christ are mushrooms $12/kg? O_O That was the current price at the woolworths supermarket I work at in Brisbane, Australia for basic, taste like nothing button mushrooms. Proper mushrooms would be a lot more expensive, though I imagine you could get them cheaper at a farmers market. I wouldn't know, because farmers markets involve being out of bed really early in the morning.
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Apr 15, 2012 04:32
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SonicDefiance posted:Surely you can go to a greengrocers though? greengrocers typically have higher prices than Supermarkets, and compete on quality, not price. Australian retail (particularly food retail) is controlled largely by two companies, who are easily able to undercut small independent grocers. Woolworths for example, has fingers in every stage of the process of bringing food to the store: From the farms themselves all the way to the produce arriving in the store. most farmers markets do most of their trade in the early morning. If you want to get the best produce, you show up at dawn, or when they open. By mid morning, much of their produce is gone and crap remains. Also I consider being out of bed before 11am 'early' The Lord Bude fucked around with this message at 11:14 on Apr 15, 2012 |
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Apr 15, 2012 11:08
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SonicDefiance posted:Melbourne From my brief but much beloved sojourn there, I can tell you that Melbourne is a magical fairy kingdom where food is ludicrously cheap, you can eat out and get nice food for $10 dollars, a coffee doesn't cost $3.80 like it does in Brisbane AND has a dramatically higher chance of being fit for drinking. The Queen Victoria markets is the Jewel in the crown of that fantasy fairy kingdom. There is nothing remotely like that in Brisbane or Sydney, that's why it's such a massive tourist attraction. I would kill for something like that in Brisbane.
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Apr 16, 2012 02:19
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Eden posted:Just chiming in to say that I actually do shop at the markets in Brisbane and the prices are pretty comparative to supermarket prices for most things and quality is not necessarily better. It's good to know, though this will never be more than an academic exercise for me, I still live at home and have never actually had to spend my own money on groceries, or do my own shopping for that matter. Even though Australia has extensive coastline and farmland, and is in a position to be able to largely grow its own food; (except for all the idiots who insist on having everything available year round), our food is significantly more expensive than say, the US, because of a variety of other costs which impact on retailers. retail rents in Australian shopping centres are some of the highest in the world, petrol is significantly more expensive here than it is in the US (and we are more spread out) so transport costs are higher, and our minimum wage is very high - American retailers can hire staff at $8 or so an hour, but over here the average adult supermarket grunt earns $19 - 24. All these factors add up to higher prices, and while It doesn't specifically address the cost of seafood I imagine the reasons are similar. You only have to look at how much cheaper it is to buy imported poo poo like vannamei prawns and basa fillets, both of which come from the chemical ridden sewage pits of south east asia.
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Apr 18, 2012 11:05
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Moey posted:Does anyone make onion or garlic powder themselves? Google makes it seem very simple. Would this be worth it or just a waste of time? I don't understand why anyone would use powdered onion/garlic instead of fresh. Onions and garlic are a basic staple of the kitchen that are readily available year round.
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May 13, 2012 03:51
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nocturama posted:Not really true If you are rejecting the notion that Asafoetida tastes like arsehole then you are correct. As far as recipes using it instead of garlic and onion, there is, as far as I can recall, a particular Hindi sect in the Kashmir region that doesn't eat onion and garlic for religious reasons, and they substitute Asafoetida powder, so many recipies that originate in that region would not use onions and garlic. This is however not true of the majority of Indian Cuisine. Indian Cuisine is great for cheap and tasty cooking, and nothing beats it if you want to reduce your meat intake while still cooking lovely food. If you are the sort of person who likes having cookbooks, I really recommend this one for cheap, home style Indian cooking: http://www.amazon.com/From-Mom-love-Complete-Entertaining/dp/0976185121/ref=sr_1_1?ie=UTF8&qid=1340114172&sr=8-1&keywords=from+mom+with+love It's a tad annoying for me, because I have to convert the measurements to metric but most of you reading this are American so it shouldn't be an issue for you.
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Jun 19, 2012 14:57
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Pookah posted:I've been making Kedgeree recently since my oven conked out -I started with this recipe: I would imagine that kedgeree has the eggs because it is traditionally a breakfast food, and the Brits who invented it couldn't stomach the thought of not eating eggs at breakfast.
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Sep 27, 2012 14:56
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Saint Darwin posted:I'd rather eat bison, but they were just so darn fun to shoot, and the hump was apparently delicious. Plus you could drag the intestines through the coals and eat it like a giant string of spaghetti, points for doing it as a solid piece. I am not kidding. I seem to think there should be cream involved here somewhere...
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Oct 26, 2012 05:05
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Authentic You posted:Oh man, I was at the store today to pick up some milk or something, and they were unloading massive chunks of BOGO roasts (pretty decent roast cut, too), so I got two giant delicious pieces of beef for under three bucks a pound. Not as cheap as the pork roasts, but I just can't put pork in vindaloo. Along with some onions, potatoes, and a big can of tomatoes (and spices I already had), I made a over week's worth of lunches and dinners for like $16. Add rice to extend it further, and you have like.. 2 $1 meals per day for over a week. You do realize that vindaloo is SUPPOSED to be made with pork right? The dish has its origins in a watery Portugese dish where pork was pickled in vinegar and garlic. When the Portugese colonized the goan region of India the dish was adapted to Indian tastes with additional spices, but the basic premise of the dish is a nice fatty pork shoulder marinated in vinegar and a fuckton of garlic with some kind of sweetening agent added.
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Mar 27, 2013 11:39
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I love having delicious food around for people to eat.
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Saint Darwin posted:I have never, ever seen or heard it offered in pork. It might have started out that way but it's not a popular preparation at all. For some reason the majority of Indian migrants who have opened restaurants in Western countries have been muslim indians, who do not eat pork. This has skewed western perception of Indian cuisine towards muslim indian recipes. You only have to look at a traditional Hindi rogan josh from Kashmir to find a dish that is unrecognisable to the one commonly found in western restaurants. The Goan region where modern Indian vindaloo was born has a large Christian population, due to the portugese influence. This is one of the only areas in India where you can find pork widely consumed. In any event, try the dish with pork shoulder, it's delicious. I'm about to go to bed, but I will contribute my vindaloo recipe tomorrow if people are interested.
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Mar 27, 2013 16:10
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Saint Darwin posted:I plan to, I was going to make one at some point anyway since I'm showing my girlfriend Red Dwarf and all. I have to figure out if I can make it at non-lava levels since she does not handle heat. The fundamental flavour combination that defines a vindaloo is vinegar and garlic, along with something sweet to counterbalance the vinegar. It doesn't need to be hot to be a vindaloo. I still plan to post my recipe, but it needs a bit of editing for clarity, and I've had a busy work day, so tomorrow some time.
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Mar 28, 2013 15:19
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Ganna Grenade posted:Picked a up couple of salmon heads for under $2/lb a couple of weeks ago on a whim, but now they stare accusingly at me whenever I open the freezer. Any suggestions? Is salmon too fatty for a general fish stock? Indians frequently use salmon in Curry. Strip off the flesh and currify.
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Jun 10, 2013 02:05
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Fo3 posted:Yeah, carrots are cheap and add body. They also add flavour and sweetness, there's a reason why they are in a mirepoix. A traditional bolognese is finely diced onion, carrot and celery to form the flavour base, and then typically beef and pork mince, along with broth, and maybe tomato. Most other ingredients would start chilli style sperg wars. Personally, I'm very fond of a slight adaptation of this Jamie Oliver recipe: http://www.jamieshomecookingskills.com.au/recipe.php?title=bolognese-sauce-with-pasta I use 50/50 beef/pork mince, and I typically use beef broth rather than water and I add twice as much cheese.
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Jun 10, 2013 16:07
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THE MACHO MAN posted:This has been my go to Even milk can be controversial really... I personally don't think it adds much. I add 100g or so of grated parmigiano reggiano to the sauce at the end instead...makes it oranger, gives more flavour. I do add oregano and basil, it upsets people who insist on sperg level authenticity but it isn't too ridiculous and it tastes good. I do want to try pancetta instead of bacon, and the wine.
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Jun 11, 2013 17:50
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I chop the basil stalks and add them early on. The basil leaves on the other hand, I tear and stir through at the end once I've turned the stove off, but before serving. I like to serve it with Tagliatelle. It's also worth saying that proper Parmigianino Reggianno (hint: it must come from Italy to qualify) adds the best flavor by a long shot, but I realize that it costs $60 per kg, and that this is the cheap food thread, so maybe save it for a special occasion and use parmesan the rest of the time.
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Jun 12, 2013 04:27
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mystes posted:when Parmigiano Reggiano just isn't good enough Winows phone was incapable of Auto correcting it. I had to guess. Besides, this is Goons with Chickencheese. Not Goons in Spelling bees. Sorry if you got confused. The Lord Bude fucked around with this message at 05:08 on Jun 12, 2013 |
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Jun 12, 2013 05:06
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neogeo0823 posted:I laughed way too hard at this. Thank you, thank you, I'll be doing shows all
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Jun 12, 2013 05:40
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Ron Jeremy posted:I have three boys under the age if 8. We drink a fuckload of milk. Mrs. RJ insists on buying organic milk. We can go through 15 gallons a month. Buying organic costs us ~$45 extra a month. Worth it? At a minimum it means the milk has been tampered with as little as possible. The majority of full cream milk isn't actually full cream... Some of the fat has been removed,but the milk still meets whatever arbitrary standard the government sets for it to still be labeled full cream. Often the milk gets watered down with permeate, and different brands subject the milk to more rigorous pasteurization, which alters the flavour. If you look for milk that has no added permeate, and has a minimum fat content over 4.2g/100g you should be getting perfectly good milk.
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Oct 17, 2013 04:35
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Breaky posted:It's amazing how many people have no idea how to cook a vegetable / how good a properly cooked vegetable is. If you're roasting carrots, a trick I learned from reading Jamie oliver is that carrots love oranges. Add freshly squeezed orange juice, garlic and thyme along with the butter and they come out great. A bit of cumin is also fabulous to add.
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Dec 24, 2013 05:50
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Korma is probably the mildest, most general appeal curry. I have an excellent recipe for veggie korma if anyone wants it, but I didn't put it together with a view to cooking on a budget so it may need some adapting to be suited to this thread.
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Dec 25, 2013 04:07
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neogeo0823 posted:I'm looking for some relatively quick recipes that are generally diet friendly. Not really any specific diet, so much as a eat-loving-less diet. My only real constraint is time. I work Monday through Friday, 8:30 - 5, so big crockpot meals are out except for the weekends. Quicker meals are better for the weeknights. Garlic hummus. With chopped Jalapenos.
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Jan 21, 2014 14:54
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A Rambling Vagrant posted:One technique that's made my life as an impoverished-food-eater a lot easier is giant fuckoff-batches of caramelized onions. Have you tried adding a dash of balsamic vinegar to your onions?
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Feb 3, 2014 07:47
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for sale posted:Self check out is a godsend for Thieves because that little change funnel doesn't care about how many pennies I am using to pay for two organic grapefruits that I punched in as the cheap white kind LIKE A FUCKIN' THIEF. I fixed that for you.
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Jun 11, 2014 13:33
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for sale posted:Thanks, I forgot this forum was half autistic. You're welcome! Now if only I can give all my customers red texts as well I'll be a happy man. (Maybe they can appear on their foreheads or something.)
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Jun 12, 2014 03:40
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In my experience they primarily serve as a buffer to soak up excess customers during a random surge so we don't have to pull people from other departments and stick them on a register every 20 mins or so. You still have plenty of people (especially older folk) who won't use them, they absolutely suck to use if you have more than half a dozen or so items, and you still have to have a staff member or two standing by to discourage stealing/ perform overrides/answer questions and of course to ensure nobody can leave the store without being searched like they would at a full service checkout.
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Jun 12, 2014 04:43
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Bob Morales posted:Self checkouts make it so much nicer to buy condoms, pregnancy tests, and wart creams. No glaring eye from the cashier. I have only ever twice lost my professional composure as a checkout operator in this situation. The first occasion was when a coworker purchased 20 boxes of condoms at my register as part of his preparatory shopping trip for Schoolies. (Schoolies is a quaint Australian tradition whereby kids (most of whom are 17) spend the week after the final week of highschool on the Gold Coast - or other similar trashy beachfront tourist cities in other states - with no parental supervision having one giant week long party; getting blind drunk in hotel rooms from Alcohol illegally supplied by parents and older siblings/friends; then having large amounts of sex/dancing on the beach in their tens of thousands/rioting and trashing public property.) The second occasion was when a customer mulling over the various creams dropped his trousers and asked for my professional opinion on what cream would work best on his Arse-rash.
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Jun 12, 2014 18:08
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for sale posted:Oh no wonder why you're angry and humorless, you're stuck in a bullshit job. Actually I love my Job and derive significant humour from it. I particularly enjoy catching shoplifters and putting problem customers in their place, it's like a sport to me. And packing bags is like getting to play one giant game of Tetris all day long.
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Jun 13, 2014 03:53
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neogeo0823 posted:So since the recipe thread fell off the boards, I'm hoping I can get some good ideas here. I've got 6 bone in, skin on chicken thighs, 3/4ths of a box of arborio rice, a bunch of chicken stock base, a decently sized sweet potato, a green pepper, carrots, sweet onion, celery, and $15 to last me till Tuesday. Can anyone help me come up with some ideas for it? I think you have the right idea - some sort of stew or curry perhaps if you have any spices saved up. Maybe spend some of that $15 on some cheap rice/pasta/potatoes/legumes to bulk out the meals. (I know you have arborio rice but I have no idea how much '3/4ths of a box' works out to - I'd say you need half a cup dry weight per person per meal) If you have leftover from the $15 maybe some other veggies if you can find something cheap to add in for variety. Is this your only food till then or are you excluding breakfast stuff? Because if not you really should spend some of your leftover money on rolled oats (or steelcut if you can get them) it's a very filling nutritious and cheap meal.
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Jun 15, 2014 13:01
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Adult Sword Owner posted:I made a decent potato leek soup last night. It made about 8 cups for pretty cheap. Potato and leek soup is amazing if you grate a nice sharp cheddar into it.
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Jul 7, 2014 15:51
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Kaptain K posted:Somebody give me a truly incredible hummus recipe and/or general hummus-making tips and tricks since the ingredients are typically always the same. Jalapeno is delicious in hummus; but the jalapeno Hummus I've had doesn't blend it - it's just stirred through in little bits.
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Aug 4, 2014 12:36
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dino. posted:Heat pan on stove. Add kraut. When hot, turn off. Do you think this would work well in combination with your previous recipe for sweet jackfruit?
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Aug 6, 2014 15:02
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All this talk of zucchini, and not one mention of the flowers, which are the best part of the plant! stuffed fried zucchini flowers are the best.
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Aug 14, 2014 05:22
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Just remember that liver isn't something you should make a habit of eating often. It's loaded with cholesterol and incredibly bad for you.
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Aug 20, 2014 04:38
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CommonShore posted:Noted. I think the Brits put it in pies.
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Aug 20, 2014 06:03
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Mr. Wiggles posted:Liver is not bad for you unless it's polar bear liver and you have a shakleton thing happening. Try again. I disagree, and so does every doctor and dietitian I've asked over the years.. Offal has the highest concentration of cholesterol of any meat, and liver also has so much vitamin A that you can actually get harmful amounts of it. http://www.theguardian.com/society/2004/jan/16/medicineandhealth.food http://www.everydayhealth.com/high-cholesterol-pictures/ten-high-cholesterol-foods-to-avoid.aspx#10 Perhaps I was overdoing it when I called it 'incredibly bad for you' - It's not a giant tub of icecream or anything - it still isn't something you should be eating a meal of on even a weekly basis.
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Aug 20, 2014 15:09
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