Posted on 11/09/2012 6:37:04 AM PST by Kartographer
That is a bad idea. If you are so cheap you cannot tip, stay home and use that money to prep. A lot of folks work for tips. Your idea will simply force them out of a job and onto the public dole. They ARE working for God’s sake.
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Their selection of Ozero will help to put many many people out of work very soon. Possibly even themselves since the restaurant business has a VERY high failure rate during hard
economic times. I always try to thoughtfully consider what
the consequences of my vote will be. A note in the tip line
might make them do the same. But, sadly, that will be too late.
Thanks for your reply, but your argument fails for me...
Please consider this: many of the people you feel might be “libs” are just stupid kids. Their dress and appearance are not indicative of their “worth.”
If you don’t want to leave a tip, thats up to you. Writing a note those kids is not going to change anyone’s politics. It is a cruel thing to do to someone who is probably struggling to pay off huge college debts and cannot find a job elsewhere. Or, as was the case in 1986, that person was my wife working a second job to help us pay for my MBA night courses. Yes, her hair was a little punk— but she was as red state as you could imagine.
I know you won’t change your mind, but consider that your actions will hurt and discourage the wrong person.
I know what you are trying to accomplish, and I respect your intention. I just disagree with your tactics. But thanks for being polite and agreeing to disagree agreeably. Have a wonderful weekend.
Spent another $100 at Wal-mart today and the price is $2.74 per can...so really that IS about the price of tuna. Anyhow I was wrong about the price, but $2.74 is still about .75 cheaper than any brand anywhere else, and I love the 5 year date. And that’s the REGULAR price, not a sale.
Have a great weekend!
Is it wild alaskan salmon or packed in China salmon?
I’ve done that. Emptied the freezer of bacon, freeing it up for other things. Would like to do more, also other meats and fowl.
BTW, I found the best deal on parchment paper at Sam’s Club. Five times the amounnt for a couple bucks more than the little bit the local store sells.
It could be Norwegian salmon as believe it or not it’s cheaper to ship it to China to have it packed and then ship it back to Norway.
“Poverty cooking is a specialized art.”
That could be a stand alone thread or maybe, post one recipe/tip a week on the weekly thread!
Sorry, Alaska Pink Salmon.
Reminds me when I was waiting tables through college and a guy gave me $1 and a Jesus track on a $35 check. I am a fellow brother in Christ and what if he did this to an unbeliever. Why would anyone want to be a Christian if they treated people this way. I am ashamed to say I didn’t correct the brother.
There’s a reason waiters hate blacks, women and Christians.
If the page seems to freeze or give a “page not found” error while posting, don’t click refresh or hit the “post” button again. Instead, open a new window and check if you can see your post. Chances are it went through, and if you click post or refresh, it will post again.
At least, that’s how my double-posts tend to happen.
“Carla Emery started writing The Encyclopedia of Country Living in 1969 during the back-to-the-land movement of that time.”
I have it, got it in 1998 or 1999.
I’ll second the request for “poverty cooking” tips!
Meat prices are getting ridiculous. I keep trying to convince the folks to let me raise rabbits or quail in the back yard. I might also have to see if I can find my old traps, winter is a pretty good time to catch a little “free-range” meat.
Thanks for the tip on parchment paper at Sam’s Club.
I just bought the 40th anniversary edition that was just published. Is it as good as the reviews say it is?
I am country raised, yet there are still holes in my knowledge and skill set.
It’s time to come out of the closet, to coin a liberal phrase. I live in the Ohio Valley and I want to meet FReepers in my area. We need to be able to recognize each other in case of near future conflict.
Even McDonalds has sales going down.
Here is a draft of my poverty food screed:
Poverty food
Like oriental food? Like Italian? Mexican or Tex-mex? Cajun? Scandanavian food? What do all these foods have in common? They are poverty foods. The ones that everyone eats everyday.
Take Oriental food... It’s cheap stuff. Local. Cooked simple. And good. And some of it takes time.
Same with all the rest.
The traditional food of the people is the cheap stuff that is available prepared with care and whatever time it takes.
What does that mean for preparedness? You may not be able to get stuff you eat normally. But you can eat well with local stuff, or people wouldn’t be living where you live. And don’t give me that excuse about living in the city. Pigeon is edible. And good, done well. Baby pigeons can fetch $28 a plate done well enough in the right restaurant.
And those weeds you walk by every day? Your great-grandparents waited for them to show up in spring.
All this pre-supposes that you have the knowledge to use the available resources and the training to turn those resources into mouthwatering meals. And that means you have to study.
Techniques.
What makes food good, instead of just something to eat to keep from dying? Flavor, texure, smell, familiarity and perceived value.
Start with good, fresh, local ingredients. Learn to identify them, and how to cook them, and when they are in season. I can’t help you with details since I don’t live where you do.
Take a little time now to add some traditional spices to your landscaping. I can get cilantro, cumin, basil, rosemary, thyme, garlic (volunteer and cultivated), onions (native and cultivated), and several types of local herbs and peppers within a two minute walk from my back door. Those spices and herbs can go a long way to making your food taste better and seem more familiar. Squirrel pot pie tastes a lot like chicken pot pie if you have the same spices in it.
Learn how to cook. Learn the basics of frying, sauteing, braising, roasting and baking. Some of that requires a mentor to teach you. Find one. Commercial cooks like to show off and talk about food and techniques.
One thing I see a lot with home cooks is a fear of ‘burning’ something that is just getting some color and flavor. Black doesn’t mean burned. Scorched flavor means burned.
When I make a stock for soup, I sweat the onions, carrots, and garlic for flavor. If I want a ‘blanc’ stock, I don’t let them get much color, but for things like game, and a ‘brun’ stock, I saute them pretty hard, well past what most home cooks are comfortable with. It’s ok if they have some black spots on them, if they don’t tasted scorched or burned. And the depth of flavor they add can make a dish work.
And it’s ok to screw up when you practice. Burn it? Toss it and try again. Failure is part of the learning process.
None of this requires expensive equipment. I’ve cooked over an open wood fire on 50 year old pans for 300 GIs. And they like the rations that they got, with some additions from local sources. Even GI spaghetti in a can is palatable if you can enhance it a little with techniques and a few local additions.
That’s chapter 1. I have many more to do. If you keep bugging me for it, I might move forward on it. Otherwise, I’ll forget it again.
/johnny
You can order it online. Much cheaper, in the long run than the roll crap they sell at grocery stores. And better quality.
/johnny
I think I will stick with pigs and do my own bacon...
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