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EADD what are you munching on? Not overdone like the last thread.
- Thread starter spudgun
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Shambles
Bluelight Crew
Even the local Spar is sometimes good for such things just before closing. Have filled me lil freezer flap with meat bought for pennies more than once. If any of y'all are ever in the same shop as me I'd recommend you choose a different checkout cos I tend to have a shitload of reduced stuff they always seem to have to type in manually cos the barcode never works. Must drive people nuts queuing behind me with me lil basket whilst the next line with heaving great trolleys flies through.
There should be no embarrasment with purchasing reduced items at all. It will either be wasted or the staff purchase them and take them home if there not sold. Meat is excellent as you quite rightly say can be frozen and lets face it its expensive to eat meat these days. Breads another good one.
Shambles
Bluelight Crew
Completely agree. Bread is my latest penny-pinching thing. Why buy bread in the morning or afternoon at full price when it's reduced to 20p in the evening? It's not like I'm gonna eat the whole loaf the same day anyway so really makes no difference whatsoever.
Well over half (probably) of what I buy is heavily reduced and short-dated. Which means I eat it soon after buying it or freeze it. It's usually pretty obvious is something actually is on the turn - certainly with anything fresh or chilled anyway.
Well over half (probably) of what I buy is heavily reduced and short-dated. Which means I eat it soon after buying it or freeze it. It's usually pretty obvious is something actually is on the turn - certainly with anything fresh or chilled anyway.
THECATINTHEHAT
Bluelighter
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- Oct 17, 2005
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- 8,180
If cash was tight I would eat the same quality meat I would just eat it less often and go veggie for the rest of the time. That and learning how to use the cheaper cuts, it's not actually that common that I'll buy one of the 'prime' steaks like filet, sirloin, t-bone, rib-eye....tend to buy stuff like bavette, onglet, picanha, teres major so it doesn't work out all that expensive. Those cuts tend to float around the £15/kg mark from top breeds nicely aged so it's not crazy expensive to have a steak now and again.
When it comes to beef if it's from a good quality animal I'll generally eat it even if it has turned black and has started getting white (but not green) mold on it, although dry ageing should take place as part of a large joint really. Beef can go a real long way before being bad to eat if it's good beef. I'm a bit of a primitave being when it comes to animal consumption though.
When it comes to beef if it's from a good quality animal I'll generally eat it even if it has turned black and has started getting white (but not green) mold on it, although dry ageing should take place as part of a large joint really. Beef can go a real long way before being bad to eat if it's good beef. I'm a bit of a primitave being when it comes to animal consumption though.
Shambles
Bluelight Crew
Again, those are city prices. Out in the sticks the prices spiral upwards for everything very rapidly. There's no competition so you have to pay whatever they charge. The local butcher (as opposed to supermarket) truly is insanely expensive. I eat meat regularly but that's in the form of stews and curries and stuff so one pack (half kilo or whatever) lasts a week or so usually. Money is tight and frankly other things have priority. Sadly not always even "those" things - bills wipe me out completely on a regular basis too... let alone all the other stuff I really need... or (very) occasional times I get to leave me lil cave for a while. Cheapness has to come first for groceries. Quality is a nice bonus when it happens.
Limpet_Chicken
Bluelighter
You'd eat moldy old manky beef? thats absolutely disgusting.
No other word for it, disgusting.
Stewing and chunked up steak often goes for cheap, and makes a fantastic chilli, if you base it on steak mince, with chunks of steak, chickpeas and kidney beans, with lots of mushrooms. Shiitake being the best, as they keep their texture when the whole lot is slow-cooked on a low heat until the steak is lovely and tender and juicy, cook until the steak almost falls apart in the mouth, plenty hot sauce and spices, bay leaves, a few of those brutally hot tiny little birds-eye chillies, or if brave, scotch bonnets. If you haven't had those before don't use more than one, at the very most, half maybe with some lesser chillies, as the scotch bonnets are fucking lethal. Be prepared to evacuate the kitchen, and make sure to have an extractor fan going all the time they are cooking to disperse the vapors. Plenty pepper, peppery boletus, tabasco, soy, worcestershire, a bit of the tomato paste you can buy in a tube, and a couple of tablespoons powdered fly agaric. I'm usually really NOT a fan of conventional store-bought white/chestnut Agaricus spp. but they do bulk a chilli up nicely, and taste good once they have been stewed in the chilli and absorbed lots of hot sauce.
Otherwise they are usually too bland for me. Same goes for quite a few of the wild members of the Agaricus genus, although there are some, like the horse mushroom, that have a wonderful aniseed scent and flavor, quite a few other less common species have it too, sometimes its really, really overpoweringly strong, although it decreases when cooked, those mushrooms are still all deliciously fragrant and aniseedey when cooked.
Sham, why not go do a bit of hunting? squirrels are particularly tasty, and the grey variety is more or less vermin, a threat to the native reds, not that one or two guys with air or gauss rifles will make too much of an impact on the squirrel and/or pigeon population. Plenty good meat on a pigeon, not as much on a squirrel but what there is is good eating. Go buy an air rifle, or build a gauss, and then pop out to some nearby woods with a few carrier bags in a backpack, and you can almost certainly come home with a good haul of meat, berries and mushrooms if you know what your doing with the latter two, same goes for vegetables, for those other people who can eat those. Stinging nettles (cooked, obviously), the root of the burdock plant can be cooked and eaten, wood sorrel can add a tangy flavour to salads and other dishes, although do not over-use this, as the oxalic acid within would be toxic. Bistort can be used in all sorts, and its relative, Polygonum hydropiper (water pepper) is edible, and easy to identify, with a burning, peppery hot taste. Dock leaves can be eaten when young and tender. And in a tight spot, the bast (inner, soft bark layer) of many trees can be eaten, generally as long as the tree is not poisonous, the bark can be stripped off (be sure not to take too much, or ring-bark the tree, so as not to kill it and deplete the area of resources and kill off the nature we depend upon for our living) and the soft, pliable inner bark layer peeled off in strips and eaten.
And of course now is the time for blackberry/raspberry season. Plenty good eating from those, wild blackberry pies are lovely this time of year, fresh not hours from the bush, baked into a pie with lots of soft pastry and a crunchy crust, w/ some double cream and chocolate&vanilla ice cream on the side, absolutely fantastic.
Takes a little bit of effort to make the pastry well, but all you really need are eggs, flour, milk, etc., all dirt cheap in bulk. And you can make pancakes too from the same ingredients, pancake batter just needs milk eggs and flour, and can be knocked up in minutes, ready to fry, toss, cover in lemon and honey then eat.
No other word for it, disgusting.
Stewing and chunked up steak often goes for cheap, and makes a fantastic chilli, if you base it on steak mince, with chunks of steak, chickpeas and kidney beans, with lots of mushrooms. Shiitake being the best, as they keep their texture when the whole lot is slow-cooked on a low heat until the steak is lovely and tender and juicy, cook until the steak almost falls apart in the mouth, plenty hot sauce and spices, bay leaves, a few of those brutally hot tiny little birds-eye chillies, or if brave, scotch bonnets. If you haven't had those before don't use more than one, at the very most, half maybe with some lesser chillies, as the scotch bonnets are fucking lethal. Be prepared to evacuate the kitchen, and make sure to have an extractor fan going all the time they are cooking to disperse the vapors. Plenty pepper, peppery boletus, tabasco, soy, worcestershire, a bit of the tomato paste you can buy in a tube, and a couple of tablespoons powdered fly agaric. I'm usually really NOT a fan of conventional store-bought white/chestnut Agaricus spp. but they do bulk a chilli up nicely, and taste good once they have been stewed in the chilli and absorbed lots of hot sauce.
Otherwise they are usually too bland for me. Same goes for quite a few of the wild members of the Agaricus genus, although there are some, like the horse mushroom, that have a wonderful aniseed scent and flavor, quite a few other less common species have it too, sometimes its really, really overpoweringly strong, although it decreases when cooked, those mushrooms are still all deliciously fragrant and aniseedey when cooked.
Sham, why not go do a bit of hunting? squirrels are particularly tasty, and the grey variety is more or less vermin, a threat to the native reds, not that one or two guys with air or gauss rifles will make too much of an impact on the squirrel and/or pigeon population. Plenty good meat on a pigeon, not as much on a squirrel but what there is is good eating. Go buy an air rifle, or build a gauss, and then pop out to some nearby woods with a few carrier bags in a backpack, and you can almost certainly come home with a good haul of meat, berries and mushrooms if you know what your doing with the latter two, same goes for vegetables, for those other people who can eat those. Stinging nettles (cooked, obviously), the root of the burdock plant can be cooked and eaten, wood sorrel can add a tangy flavour to salads and other dishes, although do not over-use this, as the oxalic acid within would be toxic. Bistort can be used in all sorts, and its relative, Polygonum hydropiper (water pepper) is edible, and easy to identify, with a burning, peppery hot taste. Dock leaves can be eaten when young and tender. And in a tight spot, the bast (inner, soft bark layer) of many trees can be eaten, generally as long as the tree is not poisonous, the bark can be stripped off (be sure not to take too much, or ring-bark the tree, so as not to kill it and deplete the area of resources and kill off the nature we depend upon for our living) and the soft, pliable inner bark layer peeled off in strips and eaten.
And of course now is the time for blackberry/raspberry season. Plenty good eating from those, wild blackberry pies are lovely this time of year, fresh not hours from the bush, baked into a pie with lots of soft pastry and a crunchy crust, w/ some double cream and chocolate&vanilla ice cream on the side, absolutely fantastic.
Takes a little bit of effort to make the pastry well, but all you really need are eggs, flour, milk, etc., all dirt cheap in bulk. And you can make pancakes too from the same ingredients, pancake batter just needs milk eggs and flour, and can be knocked up in minutes, ready to fry, toss, cover in lemon and honey then eat.
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Sounds like youve got it sussed anyway. As you quite rightly point out if your on an extreme budget freezing stews, casseroles and curries is a very good idea of getting a good diet and you can also combine your reduced and cheaper cuts of meat into that routine very well.
Sometimes you may see in the supermarket bags of fresh carrots reduced etc, excellent to throw into stews and casseroles too. You can make sure you get your veggies... All you have to do is boil some rice on the day or if your having casseroles/stews you can mop it up with a slice or two of bread and you have your carbs
Sometimes you may see in the supermarket bags of fresh carrots reduced etc, excellent to throw into stews and casseroles too. You can make sure you get your veggies... All you have to do is boil some rice on the day or if your having casseroles/stews you can mop it up with a slice or two of bread and you have your carbs
Shambles
Bluelight Crew
Oddly enough, it's the veggies that I do spend money on. Cost a bleedin' fortune does fresh veg - and goes off almost the same day in the warm weather 
Am a big fan of dried legumes and pulses for stews, curries and the like cos they really are dirt cheap, tasty and great to pad out the more expensive bits.
Limpy: Scotch Bonnets are a favourite of mine. Minimum of two yer big girl's blouse
(you get fairly immune to capsaicin when you eat it more or less daily - got some growing on me window sill in fact and they're actually flowering this year so quite excited 'bout that
)
And no hunting for me. I can barely be trusted to walk safely let alone walk with a loaded weapon anywhere about my person :D
Am a big fan of dried legumes and pulses for stews, curries and the like cos they really are dirt cheap, tasty and great to pad out the more expensive bits.
Limpy: Scotch Bonnets are a favourite of mine. Minimum of two yer big girl's blouse
(you get fairly immune to capsaicin when you eat it more or less daily - got some growing on me window sill in fact and they're actually flowering this year so quite excited 'bout that
)And no hunting for me. I can barely be trusted to walk safely let alone walk with a loaded weapon anywhere about my person :D
Limpet_Chicken
Bluelighter
I was more warning other people about those chillies, I like my stew and chilli con carne approaching sufficient heat to melt through a ceramic dinnerplate
Never used dried beans/other pulses for my cooking those, I like the chickpeas from a tin especially, same w/kidney beans.
And really, if your walking alone in a wood, there's not that much danger to others from carrying heat, well not unless you happen to be a squirrel. Not that I wouldn't shoot someone intent on doing me serious harm, but IMO, if someone else starts it, and is going to batter you, then its justifiable to shoot. Never had to though thankfully.
Can't say as I can be trusted to walk safely either, but thats more the result of having a leg with a nerve injury that won't ever heal, a badly fucked up knee, and trochanteric bursitis. Leg collapses sometimes, although less than it used to. Only good thing about that leg, is it gets me a guaranteed continual 60mg of morphine plus 20 of oxy twice a day for absolutely no cost to me.
Never used dried beans/other pulses for my cooking those, I like the chickpeas from a tin especially, same w/kidney beans.
And really, if your walking alone in a wood, there's not that much danger to others from carrying heat, well not unless you happen to be a squirrel. Not that I wouldn't shoot someone intent on doing me serious harm, but IMO, if someone else starts it, and is going to batter you, then its justifiable to shoot. Never had to though thankfully.
Can't say as I can be trusted to walk safely either, but thats more the result of having a leg with a nerve injury that won't ever heal, a badly fucked up knee, and trochanteric bursitis. Leg collapses sometimes, although less than it used to. Only good thing about that leg, is it gets me a guaranteed continual 60mg of morphine plus 20 of oxy twice a day for absolutely no cost to me.
Shambles
Bluelight Crew
I'd be mostly concerned about accidentally blowing my own knackers off or summat to be honest. Me and weaponry would not be a good mix I suspect 
Tinned beans/pulses are very handy but for the cost of a single tin I can buy a bag that'll last weeks. Admittedly you do have to remember to start soaking 'em the night before - and ideally change the water a couple times - but it's so much cheaper and really not that much effort. It's only putting stuff in a pot of water after all.
Tinned beans/pulses are very handy but for the cost of a single tin I can buy a bag that'll last weeks. Admittedly you do have to remember to start soaking 'em the night before - and ideally change the water a couple times - but it's so much cheaper and really not that much effort. It's only putting stuff in a pot of water after all.
I like this thread and i think you do a good job at educating people here shambles. I think its quite important to show people there are always other options, even if there feeling very limited with there budget.
The amount of young people ive met in my times who have moved out into bedsit land only to believe there options arent much more than the £1.99 cheapest chicken dinner at perfect fried chicken every night is unreal.
The amount of young people ive met in my times who have moved out into bedsit land only to believe there options arent much more than the £1.99 cheapest chicken dinner at perfect fried chicken every night is unreal.
THECATINTHEHAT
Bluelighter
- Joined
- Oct 17, 2005
- Messages
- 8,180
I'd be mostly concerned about accidentally blowing my own knackers off or summat to be honest. Me and weaponry would not be a good mix I suspect
Tinned beans/pulses are very handy but for the cost of a single tin I can buy a bag that'll last weeks. Admittedly you do have to remember to start soaking 'em the night before - and ideally change the water a couple times - but it's so much cheaper and really not that much effort. It's only putting stuff in a pot of water after all.
Dried is nicer than tinned anyway I reckon.
Shambles
Bluelight Crew
I had to live on takeaway grub for a while cos I moved into a bedsit with no - zero - cooking facilities. Thankfully the bloke over the road somewhat serendipitously chucked out his old microwave one night so I nabbed it and could at least heat stuff through myself. Homecooking is always the best option if possible and is a lot cheaper than living off takeaways and ready meals and stuff.
I wouldn't say I do a good job of educating people cos my diet is mostly crap... I do like to cook when I can though and it's certainly possible to eat well on a budget. Not as well as that silly BBC thingy a while back that said we could all ilve of tuppence ha'apenny a month... if we all bought in dried goods by the metric fucktonne (hardly practical on a budget however cheap it works out per portion). Considering I don't spend huge amounts on food I do try to spend it on the bits that count. Buy heavily reduced meat but spend a bit extra on decent veg and those things that make the difference between eating for necessity and eating for pleasure. Also means there's pennies left for treats
Tinned does tend to be overly mushy. Acceptable if you chuck 'em in for the last few minutes to heat through but no use in my situation where I like to cook up a big pot that'll last for days.
I wouldn't say I do a good job of educating people cos my diet is mostly crap... I do like to cook when I can though and it's certainly possible to eat well on a budget. Not as well as that silly BBC thingy a while back that said we could all ilve of tuppence ha'apenny a month... if we all bought in dried goods by the metric fucktonne (hardly practical on a budget however cheap it works out per portion). Considering I don't spend huge amounts on food I do try to spend it on the bits that count. Buy heavily reduced meat but spend a bit extra on decent veg and those things that make the difference between eating for necessity and eating for pleasure. Also means there's pennies left for treats
Tinned does tend to be overly mushy. Acceptable if you chuck 'em in for the last few minutes to heat through but no use in my situation where I like to cook up a big pot that'll last for days.
Limpet_Chicken
Bluelighter
Knacker-removal should generally be avoided
Got a discarded(????debatable) microwave myself actually. Found it outside the entrance to tesco, I waited a bit, nobody came and put it in their car, so I went over and nabbed it for myself. I don't use it for cooking though. I'm debating weather to drill a hole in the top for a condenser, modify the platter bit, to take the glass dish out and add a mount for a flask, with the hole in the top being for a condenser and/or vigreaux column, or cutting into the side opposite the magnetron and adding a waveguide out the side.
I've always used tinned pulses for my chilli etc. and used the 'big pot for several days' method. Just thrown it all in, cooked everything on low for hours before serving, sometimes make a lot extra so there is something to bag up and freeze, to have meals in reserve for hard times (which on just DLA and incapacity, are not nearly rare enough
.
Got a discarded(????debatable) microwave myself actually. Found it outside the entrance to tesco, I waited a bit, nobody came and put it in their car, so I went over and nabbed it for myself. I don't use it for cooking though. I'm debating weather to drill a hole in the top for a condenser, modify the platter bit, to take the glass dish out and add a mount for a flask, with the hole in the top being for a condenser and/or vigreaux column, or cutting into the side opposite the magnetron and adding a waveguide out the side.
I've always used tinned pulses for my chilli etc. and used the 'big pot for several days' method. Just thrown it all in, cooked everything on low for hours before serving, sometimes make a lot extra so there is something to bag up and freeze, to have meals in reserve for hard times (which on just DLA and incapacity, are not nearly rare enough
.
spudgun
Bluelighter
- Joined
- Dec 31, 2003
- Messages
- 1,676
...as I always like some green stuff with my dissociatives. Lets just hope my voice doesn't end up too slurred to order
Simple "I'll have a 27, a 32 and a 64 .....my name???"
Shambles
Bluelight Crew
... JR Hartley?
spudgun
Bluelighter
- Joined
- Dec 31, 2003
- Messages
- 1,676
Haha
Been thinking of that advert a lot because I was reading 'the go-between' by L P Hartley. It's supposed to be a classic, but I never found out because I accidentally set fire to it. The Library's got one of those auto-check-in things, so I just dumped it in there and scarpered. Whether Mr Hartley exacts justice on my vandalism remains to be seen.
I feel bad because I can see his sad old face when he hears the news of what's happened to his book.
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Limpet_Chicken
Bluelighter
You accidentally set fire to it? how do you accidentally torch a library book? this should be entertaining to hear.
I've forgotten library books only ever to see them again years later (I kept those, figuring it would just stir up aggro for them to be seen again), and accidentally did minor damage to a cover with a splash of acid (it was a scientific textbook. Oh well, I guess it looks the part now) but never actually torched one.
I've forgotten library books only ever to see them again years later (I kept those, figuring it would just stir up aggro for them to be seen again), and accidentally did minor damage to a cover with a splash of acid (it was a scientific textbook. Oh well, I guess it looks the part now
) but never actually torched one.
Shambles
Bluelight Crew
A friend of mine used my library card to rent a video from the local library many, many years ago - even remember what it was actually: The Castle which is an Australian film and that's about all I can remember about it. Was okay. Of course we got a bit wasted and forgot to return it. Ever. Some years later I tried to join a different library and got sent a bill for... think it was over £80. That also got forgotten about (or more acurately got "forgotten about") and I'm no longer a member of any libraries.
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