No.2
Thread for food and cooking.
No.3
http://www.supercook.com/ - type in the ingredients you have, it will show you recipes you can make
http://www.eattheweeds.com/ - Start learning to identify and forage edible plants
No.6
http://fallingfruit.org/
>World map of public fruit trees, food-bearing dumpsters, and other tasty and free resources
>Dumpsters and markets, tabling opportunities, leftovers and free meals, freegan markets, stores, and boxes (whether edible or otherwise) are all welcome on the map. No.10
>>6>not keeping all those things absolutely secret and making sure none of the other homeless or general public knows about it No.12
>>10I doubt droves of poorfags are able to travel to most of those places
No.48
OK so I just made tomato soup and it was D BOMB. I'm looking forward to making it when the cold weather hits.
I used: 2 cans of tomato sauce (was cooking for 2 people), a piece of onion, a piece of garlic, garlic salt w/ parsley, pepper, basil, chili powder, butter, cooking oil, milk, cheese, and La Victoria hot sauce.
First I cut up the onion and garlic. Then I threw a little butter into the pot while it was heating and put the onion and garlic in, then poured a little oil on it all. Then I added some basil. I let them cook for a few minutes. Smelled fucking delicious.
After that I poured in the hot sauce (like 2 spoonfuls worth…ignore this step if you dont like spicy, but its really not that spicy), then the tomato sauce cans (soon I will try this with actual tomatoes, but this is what I had on hand). I poured in an equal/sightly lesser amount of milk like you do with the campbell's soup can.
This is the point where you season the hell out of it with whatever flavors you like. I always use basil, pepper, garlic salt w/ parsley, and chili powder. Stir that goodness in.
While I waited for it to boil I chopped up the cheese into small cubes. When I eat my soup I wait for it to cool slightly then throw the cubes in so there's half-melted cheese at the bottom of the cup.
Anyway, let it boil (this is probably optional but I always do it…also be careful if you've never boiled milk before…warning…when it starts to bubble up remove it from the heat quickly cuz it's gonna start to overflow). Then it's ready to serve. The good thing about doing it this way, when you start off with the onion and such, is that there's little bits of onion and garlic in there for you to eat. It's great.
No.49
>>48Ah, forgot to mention: I put in two spoonfulls of sugar, but that's only necessary if you want it to be more sweet, it would taste fine without it.
No.58
>>48Good recipe, a couple of upgrades you might want to try:
- warm up some small quantity of olive oil in a frying pan
- chop in half a sausage, better if spicy, break it in the frying pan with a wooden spoon
- add in the washed branch tomatoes came in, it will pump up the flavour
- add laurel leaves, handbroken to release oils
- add chopped onions, a clove of garlic and break in a dried chili
- when sausage is roasted instead of using sauce try adding 2 cans of peeled tomatoes and 4 fresh cherry tomatoes, result will be more dense and tasty
- lower temperature, let it cook
- adjust salt and pepper, add chili
- break 4-6 leaves of basil and add them only in the last 10 minutes, otherwise they will turn bitter
- toast 4 slices of bread for each person, when ready brush them with half a clove of garlic and sprinkle with very little salt
- serve with good red wine
No.59
>>49it's up to you but i think you a pinch of sugar is enough, it's to correct the acidity
No.60
This is a pretty good video that follows one of the tradictional recipes, highly suggested if you have have never tried the real thing.
I suggest investing in a bottle of good red wine!
https://www.youtube.com/watch?v=jyayNr65OHc No.62
>>58>>59Cool I will consider trying this. And thanks for the explanation of the sugar, I really had no idea how much to put in
No.64
>>60love the way the guy presents this lol
No.66
No.88
No.89
No.142
homemade noodles
No.155
I eat a bowl of rice, chicken and a green veggie for almost every meal. No sauce, just some butter and seasonings.
Veggies I use the most are broccoli and okra. Cheap, healthy and filling.
No.163
>>155I have rice, cheese/meat, and brussel sprouts. I use butter, garlic salt, pepper, and parsley.
Brussel sprouts stay good for a damn long time…cabbage too
Anyway, the above rice is very comforting and tasty, and the next day we fry it in a pan. Tastes good man.
No.224
if you have shitty cheese and bread lying around
No.250
>>89I tried the Chicken Breast recipe in my slow cooker the other day only I diced my chicken up and cooked it first with minced garlic and pepper, and I used Parmesan cheese that I grated myself. Overall 4/5, was very filling.
No.254
holy shit baked apples
I made some baked apples in my crock pot today…Some were sweet some were with cheese. I made them from store bought green apples and from some smaller apples I got from a tree
Anyway the cheesy ones: Cut a hole into the apples from the top an stuffed them with cheese, onion, garlic, salt, pepper, butter, basil, and mayonnaise, squeezed a little lemon on it
sweet: brown & white sugar, honey, oatmeal, raisins, butter, cinnamon
Stuck em all in the pot with about an inch of water and the dug out apple parts and let them cook on high for a few hours (3 hours? not too important just keep an eye on em). Both turned out great. I noticed that the store bought apples got very mushy while the small tree apples stayed more firm, which i preferred for the cheesy apples. the mush was good on the sweet apples since it was basically apple sauce consistency. meanwhile the oatmeal made the stuffing taste like apple pie.
try different recipes the basic gist is:
1. dig hole in apple
2. fill with spices, butter, random tasty shit (cheese ones would have been great with bacon imo)
3. ?????
4. Profit
No.259
The price for Campbell's soup here is a damn rip off, so here is a recipe I made that is not only cheaper, it is also healthier then their canned soups. This saves me about 10-12$ on soup every week with the added bonus of getting more protein less money.
Hopefully this will help someone out here.
No.260
Hibiscus flowers/jamaica turns into a drink that tastes like delicious kool aid or cranberry juice when you put some sugar in it and it tastes good warm too
http://en.wikipedia.org/wiki/Hibiscus_tea
>It has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. it's also apparently good for high blood pressure
>The effects of drinking hibiscus tea are comparable to blood-pressure medication. A study published in 2007 compared Hibiscus sabdariffa L. to the drug lisinopril on people with hypertension. >A 2004 study compared the effectiveness of hibiscus to the ACE-inhibiting drug captopril. The authors found that the hibiscus worked as well as the drug captopril No.265
dumping old /fit/ folder from when I used to lift
a lot of this shit is dirt cheap.
also MUST HAVE is Silverhydra's 'Meat Slop,' used to be pretty popular, don't know if it still is:
http://www.reddit.com/r/Fitness/comments/hf165/does_anyone_have_any_kitchen_sink_meals_that_they/c1uwkzhMeat Slop:
•1kg ground beef
•1 head of cabbage (shredded)
•Large can of tomato paste (and just enough water to not burn the food)
•Diced onions, garlic, and whatever else you want to add (peppers, beets, etc.)
•Spices
•All in a large ass pot, cook until all meat is browned
The cabbage volumizes the 1kg of meat to resemble 2kg of meat and itself contributes no real taste or scent of its own. The final product is a slightly tomato flavored pile of meat and whatever else you added. It's amazing for a cutting diet as you get boatloads of fiber and protein for little calories. Very filling and cheap to make.
If you're bulking you can add beans, although make sure to soak them as the cooking method here is not conducive to deactivating the phytohaemagglutinin (lectin) content of the beans, but actually exacerbates the activity if not pre-soaked.
If you want to get fancy you can also just put it on top of some other steamed veggies as a caloric 'sauce' of sorts. If you want to have some more calories just put some of the meat slop into a wrap with some cheese.
No.274
i just discovered beet greens
they taste better than the actual beet
so like buy some beets and you get a free salad with them
im eatin them now with vinegar and oil and salt and pepper
No.278
Dollar store food has gotten pretty good. You could easily live off the food there. They have these tins of ham for around 2 dollars and he 400g of the shit.
No.281
>>278have definitely been happy to find that the 99 cent store carries vegetables.
No.295
ckbooru
Some good recipes over there, some have already been posted itt.
No.533
Hello, I wanted to share something important with you. Protein and fat intake are extremely important for you and easy to miss out on as a poorfag.
Enter: EGGS!
Eggs are the ultimate in nutrition. They're basically goddamn perfect. Legumes offer some protein but relying on them for protein is not good over time. Eating eggs daily is just fine though.
You can also boil a whole carton of eggs at once for the sake of convenience and not have to cook for a while if hardboiled eggs are your thing.
There are so many ways to prepare eggs:
hardboiled, soft boiled, poached, baked, sunny side up, over easy, scrambled, you can poach them in tomato sauce which is really good! or you can make egg salad with hardboiled eggs!
I LOVE EGG
No.537
>>12I think the point is to find some where you are.
If your area is not on the map then learn to identify fruit/nut trees and put it there.
No.538
>>533I am with you about eggs.
Cheap, easy and lots of protein.
Breakfast for dinner is a real treat.
I do Mexican scramble with hot sauce, onions and green peppers etc.
Eggs, biscuits and a little sausage (also cheap) is good anytime.
I do Italian scramble with oregano and garlic, pepperoni.
These are huge crowd pleasers. everyone loves them.
Practice omelets and with the right stuff that's a good meal even for a date. Everyone wants a partner who can cook.
Protip: If you don't want to hardboil the whole dozen then use a marker to remind you which ones are still fryable.
No.539
No.541
>>538Hey, don't use market on your eggs, they are porous and I don't want you eating those chemicals. All you need to do to see if an egg is hardboiled already is spin it on its side and then lightly stop it with your hand. If it keeps spinning, the inside is still liquid and uncooked. Try it and you'll see what I mean.
No.547
>>533You can also pickle eggs.
No.549
>>539Furthering this, you should actually also note that cholesterol is manufactured from fatty acids, not dietary cholesterol. Dietary cholesterol never enters the blood. Even more importantly (though more controversially) is the fact that cholesterol is a strong correlation, not actually a strong cause; atherosclerosis is caused by LDL settling on the walls of your arteries. Funnily enough, HDL (the other type of cholesterol) is the type that scrubs it from the walls. Of course, a million other things help clean cholesterol off; vitamin K (vegetables), exercise and constant activity (moving around). These are all things that people who have high cholesterol tend not to engage in. A theoretical individual with high cholesterol who engaged in healthy habits (good eating/lifestyle) wouldn't be at any real risk for atherosclerosis due to the fact that their functioning body and diet would just remove the build-up from the artery walls.
Seriously though, eggs are great.
That said, I'm surprised nobody has said anything about Offal. It's cheap as fuck in a lot of areas, does nobody here cook it?
No.551
>>549High quality post!
Also chicken liver is pretty cheap right? Is it healthy to eat non organic liver?
No.552
>>551Liver is a legitimately mixed bag, as are the kidneys. The liver tends to be the site where things end up accumulating if there's any significant contaminants, so I would suggest that anyone interested in eating liver see to it that the soil in the area doesn't have high heavy metal concentrations.
That said, provided you don't live near a chemical processing plant that routinely fires arsenic at the cows out of some sort of cannon, the more prudent concern is most likely the nutritional value itself. The liver is packed full of some good shit, but too much of anything good is pretty dangerous. You can get really,
really high amounts of Vitamin A and Copper from eating liver. These things are fine on their own, but if you tried to eat liver on a daily basis (or as your only meat) you would most likely trigger either a zinc deficiency (copper competes with zinc for absorption) or hypervitaminosis A.
Liver is a food you can eat reasonably often, it's just not something I would suggest eating every day. Realistically speaking, the copper or vitamin A content of Liver is more likely to be dangerous than any potential heavy metal concentrations.
The kidneys I'm less sure on, since they have different nutritional values(though still tend to accumulate stuff). Organ meats in general though tend to be relatively cheap… in some areas they've unfortunately become trendy, but historically it was possible to buy a lot of organ meats (like chicken hearts) at as cheap as $2/lb or lower. Good idea to try and ask a butcher if they don't have the stuff on display, as
No.553
(Hit reply early, pardon)
>>552the butcher will generally not have any use for the organ meat unless there's a local purchase market for it. It's a bit luck based, but it's worth a check-in if you have a butcher doing good work somewhere nearby.
No.554
>>552You. You're good. Do you post at
>>>/ck/? There's also food/health talk at
>>>/tradfem/. Thanks for sharing your knowledge.
No.555
>>552>>553Another question if you are still here:
What's your opinion on oils for sauteeing meat and/or vegetables? I've an oil with a high smoke point but is very high in omega 6's so I am looking for an alternative.
No.562
>>555If you're asking about this from a health perspective, then by far the best oil available for any kind of cooking at all is coconut oil. This is highly unambiguous due to the fact that the fatty acids are primarily saturated* or monounsaturated (PUFA oils are generally ω-6) and to boot the saturated fatty acids seem to be more easily handled by the body than most typical sources.
Coconut is hands down the
best oil from a health perspective. Smoke point is around 350F, which is good for most things. Lard (actual lard) has a slightly higher smoke point (370F) and while it isn't as good as Coconut, it gets a lot of bad press for no reason. Other than that, the highest smoke points you're getting are olive oil (400+, depending on "virginity" for reasons I don't understand) or soybean oil (which can get as high as ~500F but is a poor choice for health).
That said, that's just health discussion–in terms of actual cost, Olive Oil tends to be what is trended towards (solidly healthy, pretty cheap) but Coconut Oil isn't that bad if you don't use too much in the way of oil. I'm not sure how it would work for your particular purposes (I'm a lazy shit and usually use olive oil, honestly) so I can't really comment on that.
*People demonized saturated acids for a long time but the science really doesn't back it up.
>>554I'll take a look. I used to poke around half's /ck/ a bit, but there was a lot of what I'm going to generously call "broscience" when nutrition came up and it led me to avoid the area. It just wasn't worthwhile. A lot of the threads turned into "LOLVEGAN" and "LOLMEATEATER" and "LOLPALEO" etc.
No.563
>>562Following up on this quickly though I want to emphasize that I don't have a lot of experience with cooking oils, at least not yet. I understand the science quite thoroughly but if you want to ask me "what oil do you think would be nice for doing a good steak" or something, I can't really answer that.
No.565
>>562>>563Thanks for your answer! I really appreciate it. If you are still around and don't mind being given the third degree lol, do you have an opinion on cooking with raw vs refined coconut oil?
I want to find organic lard~ probably not the cheapest option but the most intriguing to me.
No.568
>>562thanks for all the info anon
i want some coconut oil now…
No.570
if youre the kind of person who uses ketchup to add some flavor to your poorfood you should really try branching out into sriracha.
also i found some paleo diet recipe for homemade sriracha, havent tried making it yet:
http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha No.574
>>565Purely on a health perspective, unrefined is (most likely) better. "Refined" vs. "Unrefined" isn't the usual debate with coconut oil. Refined coconut oil is refined because it is extracted from
dried coconuts, meaning there's some serious contamination concerns if the stuff isn't treated. Unrefined is extracted from fresh.
Refined coconut oil has a lower "coconut chemical" content (the fatty acids which most people desire are fine, but some of the plant bits are lost due to the processing) and it generally has a more mild coconut taste. It's also a little less susceptible to smoking (refined can go as high as the low 400's, I
think) which may be desirable in specific activities. The phytochemicals ("plant stuff") are most likely beneficial, since they almost always are no matter what the stuff is. They're pretty ubiquitously good and they're the reason you should eat your vegetables for something other than vitamin C.
As for lard, that would be interesting (though I'm not sure how much of a difference it would make, Lard tends to be a reasonably neutral fat) but I think you'd have to hunt around a fair bit.
>>568No problem.
>>570Sriracha is actually fucking great if you like spicy food. You use very little of it and it works on basically everything.
No.674
I just found out a magical secret to making delicious toast. I make my toast in a pan cuz i dont have a toaster so this applies to making it in a pan.
spread mayonnaise on the bread. then put it in the pan. you get really moist, flavorful toast. the best thing i found out about this is that if you put syrup on it (i use honey though) it legit tastes just like french toast, i assume cuz mayo has eggs in it. but that way you dont have to waste eggs or go through the process of dipping the bread and all that but you get basically the same flavor.
No.679
hey guys, chapatis are really tasty and so cheap/easy to make - its literally just flour and water (and some salt if you're feeling flashy).
for 8 chapatis you'll need about 250g flour (and probably a little extra for flouring) and 250ml water. mix it up and kneed the dough (flouring as necessary) and divide the mixture into 8 little balls. flatten them out (roll them if you can find something to use as a rolling pin) and then fry them each in a tiny bit of oil or butter in a frying pan for about 30 seconds on each side.
they're really tasty with curry (what they're intended for - if you invest in some tinned coconut milk and some curry paste, you can make a curry with any vegetable - go to a local indian or general south east asian food shop, they're usually really cheap)
but they're also really tasty just on their own, or with soup, or however you can think to eat them.
invest in a big bag of flour!
No.680
>>679curry recipe with less than 5 ingredients:
"- 2 tbsp Madras curry paste
- 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
- 1 red pepper, halved, deseeded and roughly chopped into chunks
- 400g can reduced-fat coconut milk
- small bunch coriander, roughly chopped"
http://www.bbcgoodfood.com/recipes/2619/squash-and-coconut-curry No.693
I know it's not the healthiest food around but it's easy, cheap and tastes entertaining enough.
>get canned food, anything with sauce will do
>dilute it with a handful rice, buckwheat, noodles, potatoes or whatever fits the can of food best
I eat it all the time at the end of the month or when I'm too lazy to do proper cooking.
A can of the cheapest brand is between 0.80€ and 1.60€ depending on the content, so it's more than cheap enough for meal of like for bowls.
Other of my easy as fuck and somewhat healths "recipes":
>cook rice in a pan/pot
>throw a block of spinach in it
>cook noodles in a pan
>fry it with an egg (advanced users might add a sliced sausage as well)
No.700
>>679this is pretty much how you make flour tortillas too
I have a big stack of homemade flour tortillas, they're tasty and feels good man that I made them myself
tortilla recipe:
ingredients: some flour, some water, some baking powder, some kind of oil/lard/crisco, optional salt, optional herbs
Mix the dry ingredients together in a bowl. I used approximately 4 cups flour, a spoonful of baking powder, and a few pinches of salt. Then you cut the fat into it. I used coconut oil. Just put enough in that when you mix it you get kind of clumpy looking flour. Then make a well and pour some water in. Mix the water and flour till you get a dough that you can knead. Then set the dough aside (I wrapped it in a plastic bag for a few minutes). After waiting, cut it up and roll it into balls, roll the balls out at flat as you can, like till you can see your table through them. Then just throw them in a heated pan, no oil necessary, and heat them for about 20 seconds on each side, till they get little brown spots on them. have a plate with a wet dishrag over it so that you can slip the cooked tortillas under there to keep them warm and moist. You can save the excess tortillas and dough in some tupperware. :)
Even if you don't get them perfect, I guarantee you it's going to be pretty hard to fuck these up; in the end whatever you make will eat least be edible.
No.715
>>224
My mom and I tried this once, we liked it.
10/10 would recommend to try.
No.716
>>89
>>88
>>259
>>260
>>265
>>266
These are all real handy except for that fucking dorito / dew one which shouldn't be in there at all.
Thank you anons.
No.734
I'm a pussy that is afraid of touching raw meats, what do?
No.736
>>734
The more you do it, the quicker you'll get over it.
No.743
>>734
There is no reason to fear touching raw meat. It's not dangerous. Most meat is disease-free, the main reason for cooking meat is a mixture of taste and safety-against-numbers. Which is to say, if 0.5% of steak is contaminated, sooner or later you're going to get sick eating raw steak. There's absolutely no health risks from handling raw meat as long as you wash your hands afterwards.
No.744
>>716
>>259 Here.Thank you! I have loads of new recipes I have not even uploaded here yet, but I hope to do so soon when I am less busy!
No.764
>>763
I'm more into sardines
No.766
I'm trying to focus on beans and rice right now. Anyone have tips on ways to improve it?
Personally, I've been boiling the beans without soaking them first. It takes longer, but tastes better. I also use stock mixed with water, along with ginger, onion, and garlic. And a piece of seaweed in there to cut down on the gassy-ness of the beans.
No.768
No.769
No.784
>>763
I fucking love Spam, but is there a good way to preserve it after opening it? Too much meat (read: salt) for me in one sitting, but wasting a little less than half the can is incredibly wasteful just because I'm not a fan of heart attacks. How long will it last in the fridge after opening?
No.791
I don't think this warrants its own thread but I've come up with a soylent (dietarily complete "food replacement") that you can buy entirely with EBT. The cost right now is ~$6/day.
If I can make my own powdered eggs I should be able to bring that cost down to $5/day
Either way check it out and tell me what you think.
http://diy.soylent.com/recipes/nutriment-solution-all-ebt-complete-without-multivitamin-or-supplements
It would also make a good survival food because all of the ingredients can be stored dry for a good long time. I intend to employ a rotational buying scheme to stockpile the ingredients all on the government's dime. A day of nutrition for a grown man would weigh 1.2lbs with this recipe, great for multi day hikes or bicycle journeys
I can't wait to try it, if anyone is on ebt and decides to give it a go before I get a chance please let me know.
No.794
No.796
Is it worth buying whole loaves of bread or cheese? Or whole cubes of milk?
No.810
>>743
anon probably isn't here by now, but if anyone sees this and knows about it, is raw meat okay to eat occasionally? if you have very little time, or just like it raw, is the risk of getting contaminated meat low enough that eating it every now-and-then is fairly safe?
No.811
No.816
>>796
Milk and cheese is worth buying.
Bread, on the other hand, is better for you, tastes better, and is cheaper if you make it yourself.
You can buy a big bag of dry yeast and it'll store for a long time in the freezer. Warm 2 Tbsp of it back up with 1 cup warm water and 1 cup milk, a few big pinches of salt, and 2-3 Tbsp sugar or honey. You'll have to make sure it doesn't get too hot or the yeast will die, so stick a clean finger in there. If it feels like the inside of your mouth (~98 F) then you're good. Let this all "simmer" until it is all foamy. Then gradually mix in flour to the yeast until the dough is kneadable, and then knead while adding a little more flour to it until feels smooth and a only a tiny bit stretchable. Form it into a ball and let the dough sit somewhere warm, covered with a warm damp towel for a 3+ hours. Afterwards you can punch out some air bubbles, then form the dough into loaves and let it sit for 45 minutes to 1 hour to let it rise again. Bake that shit for 45-55 minutes at 350 F.
You might have to tweak some measurements since I just eyeball all my shit and haven't really used a real recipe. If you're really afraid of fucking something up then there's plenty of good recipes out there. Just experiment, and whatever you come out with should be edible.
>>810
Very rare beef is fine, as long as it get hot enough to kill all the bacteria in it. Sushi cuts of fish are pretty okay, as long as they're very fresh. You just need to be careful of where you buy it from and what condition they're in (i.e. do they look, smell, feel fresh, off, etc).
On the other hand, you can get some very nasty shit from raw, or even just undercooked, chicken and pork, and they should never be eaten raw. Look up campylobacter jejuni, clostridium perfringens, and trichinosis, for starters.
Either way, whatever you eat raw, there will always be that risk that you'll get sick.
No.817
Yo does anyone have an invite to deli.sh?
No.824
Here's another recipe since I finally got off my lazy rear end and made one.
No.828
Something I make fairly regularly that's cheap and filling
1 bag of frozen homestyle hashbrowns or 2-3 large russet potatoes chopped fine
4 - 6 eggs depending on how hungry you are and how many people you're feeding
salt
pepper
paprika or chili powder
garlic powder
cumin
fresh chopped onions/ bell peppers, 1/4 to half of each (optional)
cooking oil 1/4 cup (60 ml or so)
If you're adding onion and bell pepper, chop that up first and mix it evenly with the hash browns. Heat the oil in a skillet over medium heat (350 - 370 degrees F in electric skillet) until a drop of water sizzles in the pan. Add onions, peppers, and hash browns in an even layer and pat them down. DO NOT STIR. add salt, pepper, garlic powder, and paprika or chili powder evenly over the top. Cover and cook for 6 - 8 minutes without stirring or turning. Only turn them ONCE. When you've turned them, add salt and pepper to the other side. Cook for 2 - 3 minutes, depending on how you want your eggs done. Crack open eggs and lay them on top of the potatoes. sprinkle the eggs with salt, pepper, and cumin (go light on the cumin as it is a very strong spice). Cover and cook an additional 5 minutes for hard-cooked eggs, 3 minutes for soft-cooked. Turn off the heat and serve. As a side with 6 eggs it will serve 6, as a main dish with 4 eggs it will serve 2.
You can also split the hash browns between muffin cups, add an egg to each one, and bake them, but I have never tried this so I can't vouch for it. It sounds like a good way to create more even portions to feed a family though.
I can buy all of the ingredients for this recipe except for the cumin at my local 99 cent store.
The cumin I bought in bulk at Winco, for 60 cents I got enough to last me several months (i have to supply my own spice jar but that's no big thing). Often you can buy bulk spices at Winco for less than a dollar so once you have bottles it's cheaper to go there and often the spices are fresher. You don't need more than a single scoop of most spices, and that will usually last for a few months. Spices go bad fast, so buying smaller amounts from stores that sell in bulk is more economical. Any spice over 1 year old is past its freshness date. It won't kill you but it's probably weak, dried out, or all clumped together. Some spices like paprika, seasoned salt, table salt, and black pepper that you will use a lot of quickly is fine from the 99 cent store, but the garlic powder usually clumps up immediately so I buy that at Winco now for less than 99 cents. Good luck and good eating y'all.
No.832
>>716
Sometimes you just gotta dew the dew mate.
No.836
Rice Bowl. Note that you don't have to use a rice steamer, you can boil your rice if you wish.
No.837
Just a PSA…Pickled herring is delicious
No.839
>>828
That looks delicious.
No.860
I'm not poor, but I do have a taste for efficiency.
Good tips poorfags, I will be making many of these soon, many thanks.
No.864
Why is pdf uploading not allowed?
I waned to upload some cooking books for you guys.
No.883
>>864
You should be able to upload PDFs now
No.911
Let's say that you need a quick desert for a party, and you are out of cake mix. What do you have? You've got pizza and an apple. That's good enough. Here is an easy to make dish which sounds disgusting but tastes scrumptious, thus appropriate for October. We simply call it apple pizza.
Ingredients:
1 pizza crust
1 apple
1 pound shredded cheese
1 can of pizza sauce
4 Tablespoons of maple syrup
1 teaspoon of ground cinnamon
Note regarding substitutions: The type of crust can be any ready-made crust from the grocery store or even homemade if that is what you prefer. I haven't experimented with crusts much, but I suspect that the doughy type which one rolls out would work best. The pizza chef who invented this dish recommended Macintosh apples, but anything slightly tart might work as well. If you can't find the pizza sauce, a can of tomato sauce will work just about as well. You use your own preferred flavor of cheese topping, but I like Romano or the bags or pre-shredded pizza cheese blends. For syrup, I chose a bottle of dark amber maple syrup, but a light amber might have tasted exactly the same.
Instructions:
Preheat your oven according to the pizza crust instructions.
Unroll your pizza crust onto a round baking sheet or a pizza stone. If you have neither, sucks to be you; use a roll of aluminum instead. Despite instructions, I never place a pizza directly on the over grill. That is just asking for a mess to laborously clean out of the oven.
Proceed as you normally would do when building a pizza. Spread out the pizza sauce. Cover the pizza sauce with a full pound of cheese. You have probably tried an apple-flavored sweet called a "desert pizza" at a pizzaria, but those use a jelly to basically make an apple pie on a pizza crust. This is different because we are using actual tomato.
Do not add garlic. In its place, we are sprinkling cinnamon.
Carefully slice the apple into broad slices like in the photo. Thinner is better. If the apple is of good size, you will only need a few slices, maybe half of the apple. Remember that arsenic comes from apple cores, so you don't want that part. Spread out the slices over the cheese as you would with sliced pepperoni.
Drizzle the syrup over the apples and cheese.
By now, the oven is probably preheated. Bake in accordance with the instructions that come with the pizza crust. If given a range of cooking times, opt for the longest time on that range, because the apple bakes just ever so slightly slower than the crust. The cheese will melt around the apple and help to transfer heat into it.
When time is up, carefully take the pizza out of the over. Sample a bite and burn your mouth. Baka Anon. Drink a beer while the pizza pie cools a little more.
Now you have a treat which could be considered either a sweet meal or a quasi-nourishing desert.
No.912
>>911
Checking my own dubs, like a dub checking apple munching fool.
No.948
growing some mustard greens right now…they taste amazing…bite into a leaf and get mustard flavor
No.951
You know those packets of noodles you get, where you boil the noodles with a sachet of flavouring powder and make a noodle soup? They're cheap as fuck.
And kinda gross. BUT you can make them tasty by doing this:
Boil the noodles in water like you normally would, but DON'T add the flavour sachet.
Mix the powder flavouring with a bit of oil in the bowl you plan to eat out of, until its like an oily paste. You don't need much oil.
Cook the noodles, and when they're done, drain off ALL the water. We're not having noodle soup.
Mix the dry cooked noodles in with the oily paste. Delicious as fuck
No.952
>>951
sounds good, will attempt
No.994
>>784
It'll keep may weeks in tupperware or plastic wrap in the fridge. Lose the can though, and try to keep it in as few pieces as possible (more surface area = faster spoiling). If it's suspect, you can trim the outsides with a veggie peeler and just use the inside piece.
No.1006
>>679
Massive thank you to the poorfag who posted this. I bought a medium sized package of flour and have been cooking up these things for a week now. it's the first time I ever cooked using flour.
It has replaced sandwiches for me, it tastes good, and there is something strangely fulfilling about successfully making them myself.
best part? I still have shit loads of flour left over even after cooking so much of this.