Godlike Productions - Discussion Forum
Users Online Now: 1,591 (Who's On?)Visitors Today: 324,514
Pageviews Today: 530,565Threads Today: 179Posts Today: 3,118
07:29 AM


Back to Forum
Back to Forum
Back to Thread
Back to Thread
REPORT ABUSIVE REPLY
Message Subject Recession Proof GLP... Food: Cut costs & stay healthy
Poster Handle SouthernLight
Post Content
Okay, sorry for the delay in answering but maybe I can address this a little better now...

One of the main issues in a hardship diet is Nutrition, not just bulk. Bulk can be provided by many foods (if you have them) that may provide minimal nutrition on their own... white rice; flour products for thickening or things like bread, gravey and so on. One of the reasons you may be thinking no one "gets it" is the fact that many simply disagree.

40 years of cooking, and some damn fine teachers, has taught me a few ways meet nutritional needs on a very short shoestring and elements of what you propose play an integral part. BOILING OUT Everything is Not the answer though, since many vitamins and minerals can be lessened or destroyed by high or prolonged heat. Boiling can also make many meats stringy and relatively tasteless, making later frying or barbequing unpalatable.
Without going into lengthy specifics, the best way I can 'maybe' show you some alternatives is to provide an example using a recent “meal”...

Day one:
Thick cut 7 Bone Roast… inexpensive, can be tough and had 4 lg. bones
prep: rough cut slabs of meat from bones; place meat slabs in bowl or zip bag with tenderizer, milk, cola or other tenderizing marinade and refrigerate…
First meal
_sear bones w/meat in 2 tbs oil, add onion, garlic & seasoning, lightly brown then add water to cover and bring to low boil (add 1 tbs apple cider vinegar to pull additional calcium from bones; also tenderized meat and sinew) cook until meat comes off bones easily (remove and set bones aside for dogs or to grind up to put in garden or compost)
_add available veggies to broth, bring back to low boil and cook until almost fork tender
_serve with bread or crackers

Second meal
_re-heat and add any compatibly flavored leftovers from fridge, add a little crumbled stale bread or crackers to thicken… or you can mix a little flour in milk or water to achieve a thicker, gravy-like consistency
_add a handful of fresh veggies if you have them, cook until just tender
_serve over rice or biscuits

Third meal if any left over
_mix rice, remaining stew and seasoning to change taste (chili powder, Italian or curry works well usually), along with some flour, lightly sprinkled in layers, in a casserole dish; top with a sprinkle of chopped onion and grated cheese of choice, cover and bake until bubbling, remove cover and brown top

Fourth meal
_by now, meat slabs should be nice and tender, butterfly them, season and pan fry or barbeque on grill
_serve with salad, potato or other veggie and bread

Fifth meal if any left over
_chop or thin slice cooked meat and add to stir fry veggies
_serve over rice

Notes:
If things are really hard and these meals must stretch among many people (small servings leaving most feeling like they could eat more) be sure to leave any fat on the meat. This provides needed fats and extra energy. Also, sopping bread in most used frying oils and/or leftover juices on plates and bowls can provide additional food for pets and chickens.

Keep all vegetable trimmings to cook into a separate broth. These skins, root ends and misc. pieces contain lots of nutrition! They are staples in most broths used in high end, gourmet dishes, believe it or not. This broth can be seasoned and drunk like tea or used to prepare rice or other dishes. The strained out veggies can then be fed to pets or livestock.

Hope this gives you some creative ideas that will provide better nutrition for you using the same ingredients and basic techniques you now use, AC 86532!
 
Please verify you're human:




Reason for reporting:







GLP