Posted on 02/18/2009 2:24:13 PM PST by JRandomFreeper
Your local county extension agency and state ag website can offer specific advice for your area/state.
/johnny
How long do you cook roadkill ?
It depends on how long it has been aged.
Cheap food for me means beans soaked 24 hours then cooked. Chickpeas being the most meaty
I was told ‘just til the tire-marks are gone’.
There is no part of a pig that is not good. Poor people long ago learned to eat everything but the squeal.
French cuisine is all about taking what you have, working with it and making it something special. I've had some lesser successes (don't mention stuffed Cornish hens for example unless you want to see my family turn green), but for the most part, we eat better at home, for less than any expensive restaurant.
The vegetarians were particularly stringy and inedible.
The only advice I have to offer on road kill and food is from here.
I also be geek for many, many years. Cook was second career.
/johnny
You can use a pressure cooker for those tough cuts and they’ll fall apart.
I store about 8 or more varieties of dried beans and lentils in containers, plus cans of tomatoes, corn and chicken broth. Add onions, garlic, celery, carrots or whatever you have on hand, and make excellent soups, which you can vary with leftover meats, pasta, rice or potatoes from other meals. Onion soup is easy — sliced onions cooked in beef broth, with a big slice of whole-grain bread added to the bowl and some mozzarella or parmesan cheese on top and run under the broiler. What a treat!
A large pot can make lots of soup servings, if you have enough 1-cup or 1-1/2 cup containers for the freezer. I try to keep two or three varieties going throughout the winter months. In summer months, I freeze homemade applesauce or ultralight soup, like chicken broth with julienne broccoli stems, carrots and garlic, or pureed yellow squash with spinach or parsley. Also, a great breakfast soup is the smoothie served in a bowl.
I have even made vegetable soups with camomile tea, or leftover pork roast soups with apple juice as the basis.
And the same bean soup you had last night can taste very different if you puree it and add a blob of sour cream, yogurt, grated parmesan, cayenne pepper or a tiny dash of cider vinegar.
Soup is filling and helps maintain ideal weight.
nice tips thanks.
Fine advice, sir.
I would add, though, that buying cases of TVP is also a good choice, although it is recommeded to buy large cans of mushroom soup, various spices, especially garlic, and maybe a case or two of your favorite hellfire and brimstone hot sauce to enhance the stuff to make it palatable. Throw in a barrel or two of oatmeal to stretch your supply.
As an aside, those who have lived through the archiac period where C-rats were the primary source of nourishment will survive all the various punishing personal trials, food shortages, bouts of hunger, atavistic trevails, Stalinistic orchestrated starvations, lakeside shore lunches cooked by your buddies, cold spam from the can, dandelion salads prepared by hippies and Quaker Oats oatmeal bars.
I have a recipe for ham and MFs but can’t post it on a family site.
Bean and a grain makes a complete protein. You can have a couple of meatless meals a week and save a bunch.
Buy meat on sale and freeze... It's actually false economy to buy beef by the side, you are paying the same price for fat and bone as you are for steaks.
It is false economy to cook one meal at a time. You loose in heat what you saved in product. Cook in bulk and freeze in individual containers , label , date and use it. Press and seal double wrapped will keep bulk down and minimizes freezer burn.
Cook for the week if you can, no point in turning the oven on 7 nights a week if you can limit it to once or twice.
Nothing wrong with nuked casseroles.
Savory soups loaded with bone sticking grains like barley are both healthy and tasty. Beefy barley with mushrooms.
Sounds like it’s Mel Tappan time.
I got some dried fava beans recently at a middle-eastern grocery that are also quite large and chewy even after soaking and long cooking.
A pressure cooker will do that? I use lemon juice and basalmic vinegar in the marinade ... acids start eating the connective tissue ... at least I think they do.
Thinks like dried beans, rice and barley will keep essentially.
Things with fat even if minimal become rancid, it limits storage time.. Temperature matters the cooler the better.
Air and moisture along with temperature are the enemy.
Moisture supports mold.
I'm talking about eating very good food for very little money.
Not survival food.
Every GI I cooked for got the same attention that I gave every VIP I cooked for. I just adjusted to the budget and made the best choices.
If it gets down to eating TVP for years? I'll find anything else to eat. Maybe call it a "Blue Helmet Special"
But we are blessed with lots of game in the US. The Lord provides.
/johnny
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