Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Stretching your dollars
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Marguerite" data-source="post: 251682" data-attributes="member: 1991"><p>Another thing you can use if kiwifruit isn't available, is pawpaw or papaya. Or pineapple (juice or fruit, fresh). Same reason - it contains digestive enzymes.</p><p></p><p>I also buy gravy beef (the cheapest beef I can get). It's got loads of flavour but if you cook it too hard for too long it goes tough and dry. it is often used in soups, you pick out the meat and just use the stock. But I've found that if I slow-cook it, so the surface of the casserole is barely shimmering with convection current, then about 4 hours of this will leave the meat still beautifully moist but just about falling apart. The flavour is amazing. I use it in Indian recipes (I make my own spice mix so I can keep it full of flavour but no fire) and in Italian recipes. Just about anything, you can modify the recipe to use tough but flavourful cuts of meat. If you choose a cut of met tat isn't popular, you can save a lot of money. When it becomes popular, you have to change tactics and recipes. Lamb shanks are now very popular over here, so they're gourmet-priced. </p><p></p><p>I also buy chicken bones and chicken necks, and make my own stock. I then pick the meat off the cooked bones and use that too, in the recipes. I make my own pasta. It's what I call gourmet poverty food.</p><p></p><p>All recipes available if you want. But I need to go to bed now, it's late.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 251682, member: 1991"] Another thing you can use if kiwifruit isn't available, is pawpaw or papaya. Or pineapple (juice or fruit, fresh). Same reason - it contains digestive enzymes. I also buy gravy beef (the cheapest beef I can get). It's got loads of flavour but if you cook it too hard for too long it goes tough and dry. it is often used in soups, you pick out the meat and just use the stock. But I've found that if I slow-cook it, so the surface of the casserole is barely shimmering with convection current, then about 4 hours of this will leave the meat still beautifully moist but just about falling apart. The flavour is amazing. I use it in Indian recipes (I make my own spice mix so I can keep it full of flavour but no fire) and in Italian recipes. Just about anything, you can modify the recipe to use tough but flavourful cuts of meat. If you choose a cut of met tat isn't popular, you can save a lot of money. When it becomes popular, you have to change tactics and recipes. Lamb shanks are now very popular over here, so they're gourmet-priced. I also buy chicken bones and chicken necks, and make my own stock. I then pick the meat off the cooked bones and use that too, in the recipes. I make my own pasta. It's what I call gourmet poverty food. All recipes available if you want. But I need to go to bed now, it's late. Marg [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Stretching your dollars
Top