Cheap Meals: Eating on a budget.
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I don't remember what thread it was where we were talking about corned beef hash, but this video popped up for me.
I love the guy and all he ever does is rib sticking casseroles or savory pies and stuff. Hilarious thing is he's called backyard chef, and I don't think I've ever seen him cook in the backyard, maybe he's just being ironic.
I thought this looked pretty damn good though.
Apart from the corned beef, it's all pretty cheap ingredients.
His videos are great though, especially if it's getting colder out. He did another one not too long ago that was basically a shepherd's pie but it was all of the ingredients of a chicken pot pie. Stupid simple, but it's not something I ever thought about because I don't necessarily care for that, but get rid of the crust throw on potatoes, and I'm sure it's delicious.
Probably can throw some bread crumbs on top to get the illusion of a crust.
I love the guy and all he ever does is rib sticking casseroles or savory pies and stuff. Hilarious thing is he's called backyard chef, and I don't think I've ever seen him cook in the backyard, maybe he's just being ironic.
I thought this looked pretty damn good though.
Apart from the corned beef, it's all pretty cheap ingredients.
His videos are great though, especially if it's getting colder out. He did another one not too long ago that was basically a shepherd's pie but it was all of the ingredients of a chicken pot pie. Stupid simple, but it's not something I ever thought about because I don't necessarily care for that, but get rid of the crust throw on potatoes, and I'm sure it's delicious.
Probably can throw some bread crumbs on top to get the illusion of a crust.
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Aaron
Goonsquad Officer
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A favourite at my home is Moroccan style tuna pasta salad. Quick, easy, cheap and good.
What you need is:
Pasta (any type will do, but I prefer the butterfly or screw shapes)
1 tin of tuna
1 medium yellow onion
a few spoons of mayo
salt
pepper
dried chopped mint
dried ground ginger
Start cooking the pasta as the instructions on the box.
Finely chop the onion and put it in a medium sized pot with some olive oil. Cook until translucent.
Drain the tuna, break it up and place in the pot with the onion, continue to break it up more with a spoon or spatula while stirring it in with the onion.
Add the spices. Go easy on the mint and ginger at first til you get a feel for it, maybe about 1/2 a teaspoon.
Turn off the heat.
Now for the tricky part, you need to add the mayo but want to avoid it splitting if it gets too hot. Add 2-3 tablespoons full of mayo to the mixture and mix well in, keep on stirring and allow the residual heat to heat up the mayo.
Pour the mixture into a large serving bowl along with the drained pasta and mix. Serve while hot.
Now, I'm not a fan of cold pasta, so you can make the last part easier by adding the mayo into the mix bowl and not the pot, but then the meal will be cooler.
What you need is:
Pasta (any type will do, but I prefer the butterfly or screw shapes)
1 tin of tuna
1 medium yellow onion
a few spoons of mayo
salt
pepper
dried chopped mint
dried ground ginger
Start cooking the pasta as the instructions on the box.
Finely chop the onion and put it in a medium sized pot with some olive oil. Cook until translucent.
Drain the tuna, break it up and place in the pot with the onion, continue to break it up more with a spoon or spatula while stirring it in with the onion.
Add the spices. Go easy on the mint and ginger at first til you get a feel for it, maybe about 1/2 a teaspoon.
Turn off the heat.
Now for the tricky part, you need to add the mayo but want to avoid it splitting if it gets too hot. Add 2-3 tablespoons full of mayo to the mixture and mix well in, keep on stirring and allow the residual heat to heat up the mayo.
Pour the mixture into a large serving bowl along with the drained pasta and mix. Serve while hot.
Now, I'm not a fan of cold pasta, so you can make the last part easier by adding the mayo into the mix bowl and not the pot, but then the meal will be cooler.
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Aldarion
Egg Nazi
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By "drain the tuna", do you mean "rinse the tuna very thoroughly several times in cold water"
Or do you mean "drain off some of the juice that smells like dead homeless pussy but keep most of it, and dump the whole mess in your food?"
Just curious
Or do you mean "drain off some of the juice that smells like dead homeless pussy but keep most of it, and dump the whole mess in your food?"
Just curious
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Furry
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Who in god's name actually washes their tuna? It's food, stop being a faggot and eat it.
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Cutlery
Kill All the White People
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How the fuck would you even accomplish such a thing? Drop the tuna in a fucking gold mining pan and rinse it in the river?
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Lanx
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don't forget next time you "drain your oil" to shove a garden hose up your oil pan to rinse it out, cuz thats what "draining" obviously means
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Burns
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Never seen a wire strainer before? I don't much care for that canned tuna stuff, but maybe it's because I never done washed it before!
Lanx
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Burns
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I have a wire strainer, but never really found much use for it. Especially since I'm not Asian, so I don't need to rinse and dry my rice!
Lanx
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i just blanched some frys and before that i boiled tofu (if you add salt to the water, ppl say it pulls out water, idk if it really works, since i already press my tofu, but it does feel firmer), both i used the spyder to fish stuff out the water.
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Burns
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Wat?! Blasphemy!
I have made pounds and pounds of mashed potatoes and smashed potatoes and would never want to put it through a wire strainer. I would lose all that delicious skin that comes on Yukon Golds. I guess if you are some Philistine that uses Russets for everything, you may do things differently.
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Edaw
Banne̶d
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You either do country style, skin on or skin off mashed potatoes, or you do hardcore French, creamy style mashed potatoes. But they're good than the appropriate situation, but if I have a leaning it's definitely the thicker more potato stuff.
Basically I boils down too if I'm going to have leftovers, but super thin creamy stuff simply doesn't reheat very well. However, you can take a pack of instant mashed potato flakes and dump a tablespoon or two in, and man does that do a good job of reconstituting everything.
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Burns
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I, of course, thought you meant pushing the tatters through the wire mesh to get some ultra fine consistency. The tool he uses has much larger holes and makes the "mashing" part extremely quick. I can get the same consistency with the hand masher I have, if I wanted to spend the extra time, but I usually don't care if there is a small lump here or there.
Edit: Oh, NM, I didn't watch far enough. Now he is scraping if through a wire mesh. The French have gone too far, I must call upon my Irish ancestors for retribution!!!
While that dudes recipe is probably really good (due to all the butter), I never make plain old mashed potatoes anymore. Instead, I cut the butter way back and add sour cream, half and half, sharp cheddar, fresh chopped bacon bits, green onions, salt, cayenne pepper, and a dash of what ever herbs/spices I am feeling like that day (Rosemary OR Italian blend OR maybe a little paprika OR something else).
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Lanx
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EireGunner
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