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ma i married a tuna posted:If you're poor and you want to eat meat, it's going to be unethically raised. There's very few exceptions to this. Then eat cheaper cuts of meat or eat less meat.
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Oct 27, 2011 04:30
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spite house posted:In case anyone is confused, when folks say you should buy your spices at Hispanic markets this is what they're probably talking about. Do this, but don't buy pre-ground spices. The same amount of unground cloves will cost the same and will taste much better if ground immediately before use.
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Jan 2, 2012 21:39
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spite house posted:Alas, I lack a spice grinder and my husband swears he can taste the residue if I use the coffee grinder. You're right, though. You can grab a $5 mortar & pestle at the same grocery stores. I agree that the coffee will taste spicy if you do it in the same grinder as the spices.
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Jan 2, 2012 21:42
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PopeCrunch posted:Spicy coffee is amazing though! Sometimes I'll chuck a peppercorn or two or a couple allspice berries into the grinder when making coffee, and it's loving delightful. Yes, but making fenugreek coffee by accident is much less exciting.
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Jan 2, 2012 22:01
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Lentils take WAY less time to cook than beans do, so keep that in mind. They'll be fine otherwise.
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Jan 4, 2012 18:17
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wormil posted:Ah, I don't think any stores near me sell spice that way. By bulk I thought people were talking about the 18-24+ oz jars. Nevertheless, I still think it's wise to just buy a few at a time and experiment with them. It doesn't take much. Are there no non-suburban grocery stores near you at all?
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Jan 10, 2012 17:45
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KingColliwog posted:No sure this is the right place for this question but I'll post it here anyway. They're just overcooked. 60-65 degrees is sufficient for pork, though the slight pink will weird out older people and people that were taught that pork will murder your whole family and your dog if it's pink even a tiny bit.
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Jan 12, 2012 01:22
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Buy super chick chops if possible, season them with salt (more than you think you need), put a non-nonstick pan on the stove on high heat, add in a thin layer of neutral oil (canola, peanut, sunflower) and sear the heck out of it at high heat on both sides to brown it all awesomely. If it's very thick, you might need to throw it in the oven for a few minutes afterwards. Use a thermometer the first few times until you get the hang of it.
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Jan 12, 2012 03:42
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Flour Bunny posted:1 can diced tomatoes Ooh, I usually use a bit of beef bouillon in my goulash, but this works too.
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Jan 16, 2012 06:51
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Douche Bag posted:Food tastes better when it's mixed with the blood of the poor. I'd say that fresh tortillas are absolutely worth it because of how amazing they are, but dried pasta is better than fresh in some situations.
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Jan 17, 2012 01:15
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Krittick posted:I'm the kind of person who doesn't mind eating the same thing every day for a week or two. I also just got a new crock pot. I'm wondering if there are any crock pot recipes for chicken that I can just make a couple times a week and reheat the leftovers? Something simple where I can throw a bunch of veggies in and maybe some spices and let it cook all day. Chicken isn't the best thing to cook for 8+ hours, it'll fall apart too much and be kind of gross-mushy. If you're going to be cooking for the whole week anyhow, then you can make a braised chicken soup/stew on the weekend in 3-4 hours and then just eat that all week. It'll also freeze extremely well.
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Jan 23, 2012 00:37
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Ammanas posted:Chicken thighs hold up in the crock pot better than breasts. 1: 8 hours is still too long for thighs. 2: nooooo salsa chicken
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Jan 23, 2012 23:15
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Double post
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Jan 23, 2012 23:15
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Colt Cannon posted:Refuse to pay rent till you get a working Fridge, that might be in your lease agreement. Don't refuse to pay rent, that will go badly. Find out if your area has something where you can pay into escrow until they fix it.
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Mar 5, 2012 22:23
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Colt Cannon posted:Where I live it is setup so if anything like ac units, fridge, and etc doesn't work, rent is prorated for it. Even then, "hey look judge I even paid the money to a responsible third party!" instead of "lol my heat is leaking out gently caress you landlordman" is way less sketchy and will win you all the small claims courts suits.
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Mar 6, 2012 01:45
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Authentic You posted:If you can the sauce properly in masonry jars, then it should be fine not refrigerated. Researching the proper process would be a good idea. My mom used to do this with okra and it involved having the jars of stuff in a big pot of boiling water, but I don't remember any specifics. Canning your food properly would be fine, but absolutely do not store your unpasteurized food at room temp otherwise. Here is the canning thread if you want a resource.
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Mar 9, 2012 01:31
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The Lord Bude posted: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. Pitching a fit about something this trivial is pretty ridiculous too, just talk to them like a grownup.
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Mar 9, 2012 05:25
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GabrielAisling posted:My biggest expense is currently meat. My boyfriend's food groups consist of chicken nuggets and other meats, pizza, ketchup, fried potatoes and beer. He'll eat onions if I hide them in hamburger, but will use all sorts of tricks to get out of eating/trying vegetables. Mostly he'll cover his plate in meat and bread and then claim he's full when I point out he hasn't eaten his corn (which he claims to like and I can get in abundance because my grandfather has no sense of scale when planting corn). Essentially I need to hide vegetables in his meat to make the meat last longer and make him eat something that might keep him alive past 30 and keep my food budget below bank-breaking. You could try telling your boyfriend to stop being such a big babby. Just make him sit at a tiny little plastic neon table until he eats like a grownup.
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Mar 16, 2012 20:11
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Just do this to peel your garlic: https://vimeo.com/29605182
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Mar 19, 2012 14:53
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I hate chopping garlic, I just do it because garlic rules.
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Mar 19, 2012 19:15
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taqueso posted:Ya, I do that, but it is still a bunch of fiddly work to get the paper off. I learned a different trick a few months ago that is awesome for when you need a bunch of garlic:
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Mar 19, 2012 22:58
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Dadbuck posted:I too love to have my rear end-trumpet sounding out my arrival, while spiking my bloodsugar and leading to pre-diabetes. Quick someone tell 95% of the world to stop eating legumes and rice before they get digestive issues and diabetes!
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Jun 4, 2012 02:47
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GabrielAisling posted:I have eight cheap little steaks that were on final markdown at the shop. What can I do with them that's a little tastier than "pan fry on large hunk of iron"? Pic please so we know what you have!
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Jun 5, 2012 01:10
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GabrielAisling posted:They're half-inch thick eye of round steaks. My phone hates me, so I can't get a picture to the internet with the thing. I'm marinating the first four in beer and montreal steak seasoning (a gift from my boyfriend's recently vegetarian roommate). They will be fried in my tiny cast iron skillet tomorrow afternoon. The others are in the freezer for later this week or next. Just do this: http://forums.somethingawful.com/showthread.php?threadid=3440988 That steak seasoning is pretty disappointing.
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Jun 5, 2012 05:46
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silvergoose posted:Hint: putting spices into ground (beef/pork/chicken) in the fridge for a night makes your own delicious sausage. Uh, how so? Sausage is a completely different thing than just ground meat + spices.
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Jul 3, 2012 04:20
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That person said nothing about casing.
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Jul 3, 2012 04:35
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Oh you're just being pedantic I see. Sausage is meat + spices + salt + casing. Omitting the casing gives you proto-sausage meatstuff.
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Jul 3, 2012 04:38
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Is Keema Matar a sausage?
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Jul 3, 2012 16:20
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miryei posted:I can never get any yeast bread recipe to work right, including that no-knead bread. It ends up with the whole house smelling like delicious bread, and the actual bread being completely inedible. Can you try and take pictures? We can tell you where you screwed up if you like.
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Jul 8, 2012 18:35
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miryei posted:I haven't tried any in the last couple weeks. Basically, everything ends up textured like a rock, even if I follow a recipe/use the bread machine. You might be killing it by adding hot water. Does it rise at all when you let it rest?
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Jul 8, 2012 19:43
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KoB posted:My roommate and I have been trying to make our own Pinto beans and just cant get it right, there's just not much flavor. Does anyone have some recipes? What do you want them to taste like?
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Aug 9, 2012 00:22
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The Tinfoil Price posted:Lemme figure out the logistics of mailing butter. We have a family friend who is a rancher that just left like 5 pounds of amazing pasture butter at home. I will gladly ship you a bar free of charge so you may taste the glory. Wait until the winter.
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Aug 10, 2012 16:09
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neogeo0823 posted:What? Are you drying your rice?
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Aug 11, 2012 23:10
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Basically, none of the foods that you posted benefit in any way from being cooked in a slow cooker. If you were cooking beans, or braising meat, or doing any number of other things that benefit from low, long-term heat, then you'd be doing great, but the things that you did post kind of fall under the umbrella of "midwestern culinary disaster" and every one of them would be substantially improved by being made differently.
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Aug 21, 2012 00:27
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Saint Darwin posted:Re: vegetarianism for savings, I just dont see how. Fresh vegetables are expensive, frozen never thrill me, and canned is a combination of those. You can eat the hell out of rice and beans but thats not exactly balanced. You eat things that are in season, a diet heavy in legumes, and you make your own breads/etc. It's so much cheaper, especially in places where meat is not as heavily subsidized as in most of the US.
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Oct 23, 2012 02:06
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Logiwonk posted:OK, so what do I do with them besides slice them thin and put them on salad? Poach them in butter and serve them with some salt and fresh black pepper. edit: heck don't even poach them, just spread the butter on them and sprinkle a bit of salt and eat.
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Oct 24, 2012 16:28
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Pester posted:What's the problem with thawing shrimp in a bowl without tricking water if you intend to use them within four hours? It's against the law in foodservice in my province. You need the trickle to ensure that it stays in the safe temperature range. That said, it would probably be fine to do it at home.
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Jan 10, 2013 18:23
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Oil-based roux is fine, the fat is just there to prevent clumping. To be honest the biggest benefit of a cornstarch-based thickener is that you don't need to cook out the flour taste. If you want something very good, you can pick up some Ultratex and go on a thickening adventure.
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Mar 5, 2013 19:45
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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. Pork curries are super popular in southeast Asia and among southeast Asian immigrants. Sorry that you don't know any I guess. Not really sure what you're trying to get at with this comment. You should give it a try though, a super sour pork vindaloo is awesome.
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Mar 27, 2013 16:02
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o muerte posted:Does anyone have recommendations for a mashed potato recipe without butter/cream? I've been making shepherd's pie off and on for a bit and the potatoes always come out a little odd. I've tried olive oil and garlic olive oil but both impart too much flavor by the time I get the creamy consistency I want. Bacon fat or duck fat would work too. Are you just avoiding dairy?
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Apr 14, 2013 00:28
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