You're telling me. The grocery bill was 100 bucks for this and some other stuff. Yikes.
When I was in college, I ate a LOT of lentils, peas, beans, rice, etc. You can make some very tasty stuff for cheap, but you've got to get beyond the "heat and eat" model and get creative. You MUST have oregano, basil, some decent curry powder, and onion and garlic (in one form or another - dried or fresh) to have any hope of success, but the results can thrill you when you get it right.
Chicken sausage? Sure, once it's been cooked, no problem. Usually the meat is cooked with the saukraut, but I like the idea of cooking them separately also. My mother cooked spareribs with saurkraut at least twice a month.
No its pork sausage. But I know if you cook raw chicken, you're not supposed to let anything come into contact with the raw chicken or you can get sick.
Maybe so. I lived within walking distance of a supermarket that was part of a very large regional franchise, and they had stuff like lentils that might have sold well in Boston, NY, etc but were dirt-cheap up here. Dirt-cheap > in my diet during college as long as it was healthy. I made casseroles with a base of lentils - once they soaked up water and got bulky they were better than pasta ($/yield) in lots of dishes. I'd boil them with garlic and onion, drain them, and combine them with other vegetables and herbs with a *thin* topping of stinky cheese to make a baked vegetable loaf. Slice like meatloaf, and serve with a tipping of tomato sauce with basil.
You can do that, Cy. The best bet is to get some salt pork and sear that in the pan to release fats, then brown the sausage in those fats, then reduce the heat and dump in the 'kraut to heat it.
That would be the healthiness equivalent of cooking them with lard, wouldn't it? Not that there's anything wrong with that. The lard has feelings too.
huh?That would be the healthiness equivalent of cooking them with lard, wouldn't it? Not that there's anything wrong with that. The lard has feelings too.
Do they sell salt pork at the local gorcery store or do I have to go to a butcher? Basically, just use the salt pork like you would normally use butter?
When you cook with lard or pork fat, you can use MUCH higher temps, sear the food, and prevent further penetration of fat into the food. Food deep-fried in lard at proper temps sear very quickly, and ends up with less fat than those fried in vegetable oils. Plus, the nature of the fats involved favor lard over vegetable oils for heart health.That would be the healthiness equivalent of cooking them with lard, wouldn't it? Not that there's anything wrong with that. The lard has feelings too.
I've never heard of putting salt pork in sauerkraut. The traditional German dish is made with pork spare ribs or sausages.
Salt pork is pork-fat (often streaked with some meat that you might consider bacon) that is brined in salt. You should be able to get real salt pork from any butcher worth his salt, but the stuff in the stores might be fat that was soaked in a brine solution. Real salt pork is firm and solid-feeling, and is not wiggly-feeling when you want to cut it up. The salt used in the brining process pulls a lot of fluids out of the pork fat and that condenses and firms the fat.
) and cooked the two together. The crabs were sold unfrozen. Then I smashed some crackers and put them on the bottom of the bowl and then poured the soup on top and mixed it all up. Putting the fresh crab meat made the flavor of the soup pop out a LOT.Man! If I could have afforded to eat like you are eating, I never would have had the discipline to learn how to cook!I bought a can of campbells clam chowder soup. I also bought some snow crabs that came packaged (pretty expensive though
Mmmm, I need more lard in my life.
Lard is rendered pork fat the way tallow is rendered beef fat. So melting the fat in a piece of salt pork, or cooking something in bacon grease, is basically the same thing as cooking with lard.
When you sum it up, it costs about the same as going to a place like Quiznos or Subway and getting a large sandwich. :rofl:
I couldn't have afforded to eat at a sub place in college on any regular basis. I'd have to save my money from frat-party gigs, etc, to be able to treat a lady to such a low-cost date. Once in a while, I'd sell a guitar or amp that made me flush for a bit - still I wouldn't change my overall diet/cooking strategy. I'd go to school every year with insufficient money to get me through the year, and I'd claw my way through, somehow. (want to buy a guitar?)
Cyrus, Legal Seafoods has a location in DC and they are known for their clam chowder, have you tired it?
They had some great mussels last time I was there, and the best wine I'd had in ages, but can't remember the name of it.
I can believe that. You guys have such a different lifestyle up north. When I visited Mass. it was quite different from being in DC. The people really seemed to be beaten down by life and generally unhappy. No one I talked to had any pride about where they lived. The food was MUCH better though. In general though the people seemed pretty.......miserable.