EireGunner
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that's a lot of effort just for a plate of spuds
I like to play 'avoid the lumps' when I eat them
Cheap Meals: Eating on a budget.
- Thread starter Dr.Retarded
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Guest, did you like the last podcast notification?? Well here's the second one, and for the third podcast! Yep. This Thursday 8-8-24 at 7pm Central
Go here to check out his podcast thread for info on topics and links!Go into the FoH discord and find the Happy Time Fun Hour channel and give it a listen!
that's a lot of effort just for a plate of spuds
I like to play 'avoid the lumps' when I eat them
Sludig
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Kent rollins video had me doing homeade quesadilla with home made tortillas.
Think I had too much bacon grease, fairly thick and visibly a little dark like buttery lol. Pretty good but took a lot longer than in video. Besides cheese, did burger with jalapeno, fresh garlic cloves (mother fucker half the time was just trying to de shell these fuckers and get the onion cut up small) and some taco seasoning etc.
Wish I could realistically small scale grow grain to make flour. This dish not to sniff my own farts too much was interesting because it was 50% or more home grown. Beef from my neighbors cow, our garlic onion and jalapeno.
Think I had too much bacon grease, fairly thick and visibly a little dark like buttery lol. Pretty good but took a lot longer than in video. Besides cheese, did burger with jalapeno, fresh garlic cloves (mother fucker half the time was just trying to de shell these fuckers and get the onion cut up small) and some taco seasoning etc.
Wish I could realistically small scale grow grain to make flour. This dish not to sniff my own farts too much was interesting because it was 50% or more home grown. Beef from my neighbors cow, our garlic onion and jalapeno.
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Burns
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I know fresh garlic probably tastes slightly better but I use the pre-minced stuff in pretty much everything to save time. Even then, I still never come close to the speed of the pro chefs.
To stick with the theme of the thread, I think this big jar of minced might come out to be cheaper than fresh, especially if you have the fresh sitting around getting old and going bad, whereas this stuff lasts much much longer.
Lanx
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Aldarion
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Fresh garlic is unquestionably worth the 30-60 seconds it costs.
Most people are as bad at handling garlic as they are at dicing onions. A few cloves of finely diced garlic is like less than a minutes work. The jar stuff is nowhere near as good.
Most people are as bad at handling garlic as they are at dicing onions. A few cloves of finely diced garlic is like less than a minutes work. The jar stuff is nowhere near as good.
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Burns
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That 32oz jar is roughly equal to 192 cloves of garlic, according to their substitution recommendations. A bulb of Garlic has 10 cloves on average. So roughly the same price, but they dice it up for you.idk if cheaper... thats a lot of water
a bag of 5 is like 2 bucks
I am certainly slow at opening and slicing/dicing garlic due to not getting much practice in. For onions, it's more of not wanting to take the time to learn, practice, and cut myself up to do it the fast professional way. I am as fast or faster than most of the non-pros that I have seen in person, but it's still the slow way.
I've made my favored Italian red sauce/gravy with all fresh ingredients plenty of times and it's not THAT much better than using Cento San Marzanos and the garlic linked above that I find it worth taking the extra time (and remembering to buy fresh garlic).
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Lanx
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but thats a difference between tomato varieties, san marzanos are less acidic than romas, i also buy the cento san marzanos from costco, mainly b/c it's the freshest canned tomatoes, no weird chemicals just tomatoes water salt. (pretty sure cento puts in a gay basil leaf)
Burns
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Store bought "fresh"
I keep telling myself I'm going set up some grow tents in the garage so we can have good tomatoes all year around, but never get around to doing it...
Lanx
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