- Joined
- Dec 28, 2014
When they said "meat and potatoes" the emphasis was on the potatoes.
The Unofficial Kiwi Poorfag Resource Thread - share recipes and resources for your area (both government and personal) here
- Thread starter toilet_rainbow
- Start date
- Joined
- Mar 13, 2016
Late because I'm a just a tourist itt but you can get a coverage map for your carrier, find a dead spot and look up an address in that spot. Tell the carrier you're moving there. Fuck telcos, all of them.
Haram Habibi
kiwifarms.net
- Joined
- Nov 7, 2023
Sorry, am a bit late on this (damn work, making me show up to get paid and all that BS.....)
Anyways, Burgerland kiwis, always make sure you make some freezer space available before Thanksgiving and/or Christmas. Hit your local store up on the day after the holidays. If you think the turkey prices are good the week before, be prepared for the prices on that day. Saw some in my little backwater for 25 cents a pound.
Turkey's not my fave, but for that price? We're choking down the dry white meat, hoping the gravy helps and we're gonna shaddup about it.....
Anyways, Burgerland kiwis, always make sure you make some freezer space available before Thanksgiving and/or Christmas. Hit your local store up on the day after the holidays. If you think the turkey prices are good the week before, be prepared for the prices on that day. Saw some in my little backwater for 25 cents a pound.
Turkey's not my fave, but for that price? We're choking down the dry white meat, hoping the gravy helps and we're gonna shaddup about it.....
- Joined
- Dec 21, 2019
This is a good recipe that creates a moist turkey breast. It's typically dry because the dark meat is done at a slightly higher temperature than the breast. You can prevent that by salt brining, insulating the breast with thick cut bacon, and basting the bird while it cooks. I've read other articles that say basting doesn't really do much, but the bacon is a must.
- Joined
- Dec 28, 2014
I like peeling the skin back and putting the bacon under it. Toothpicks will also hold it in place.
- Joined
- Oct 11, 2018
White meat doesn't have to be dry. I do a booze steam and every bit of meat you can gnaw off those bones is juicy and delicious.
- Joined
- Jun 24, 2020
Leave it to @Diet Coke 4 Life to booze up the bird!!
- Joined
- Aug 23, 2019
Bagged tea is pretty cheap as the supermarkets regularly have it half price. when I'm paying A$6 for enough to last me a season, I just stock up in an airtight container.
Same in Dropbearland, I'm actually doing my annual big water fast right now as food will be super expensive until boxing day.
- Joined
- Feb 20, 2021
This year, I accidentally basted our Thanksgiving turkey breast with a stick and a half of melted butter. I'm not sure that I'll ever make a turkey breast any other way.
(We're not dark meat fans so a breast is less waste than a whole turkey.)
- Joined
- Aug 28, 2019
If you have a tea you drink a lot, buy it in bulk and use a tea strainer instead of teabags.
How do you "accidentally" baste a turkey with a stick and a half of butter?
- Joined
- Feb 25, 2021
She slipped in the shower and it just happened, OK?
- Joined
- Feb 20, 2021
I had the butter melted for the mashed potatoes, got distracted, and poured it on the turkey instead. Crispiest skin ever.
- Joined
- Dec 28, 2014
For this purpose, I generally prefer bacon grease, although actually just peeling back the skin over the breast and using toothpicks to put slices of bacon between the skin and meat really adds some awesome mouthfeel to the part of the bird in most need of improvement. (And as the cook you get to eat the bacon, or if you're not particularly greedy that day, mix it in with cornbread and other stuffing. Cornbread-bacon stuffing can be the GOAT.)
- Joined
- Feb 20, 2021
I wasn't going to admit this, but I'm actually one of those assholes who likes dry white meat poultry. If it's overly juicy I get squicked out. The butter was perfect.
(I normally cook my chicken breasts until they're juuuust this side of jerky. I know. I'm sorry. Trash can me.)
(I normally cook my chicken breasts until they're juuuust this side of jerky. I know. I'm sorry. Trash can me.)
- Joined
- Dec 14, 2023
Okay, hoping none of you need this, but.....it's flu season, after all. The Habibis have just gotten through their THIRD round of Flu B this year. (You'd think we would eventually get antibodies and shit, but.....not apparently this year. FML. This season's bad, worse than usual.)
Anyhoo, if my fellow Burgerlanders aren't feeling great, and don't have insurance, get thee to thy local federally qualified health care facility. Yes, you may have a long wait, especially at this time of year with all this viral ick going around. But even in my backwater town down south, they have vision, dental and regular ol' care. They have a sliding scale for fees, and depending on your income level, your visit and any medication may even be free of charge.
Take care of yourselves, Kiwis. Your health really is the most precious thing you have. Don't let lack of health insurance keep you from taking care of problems at the early stage.
How to find a FQHC near you
Anyhoo, if my fellow Burgerlanders aren't feeling great, and don't have insurance, get thee to thy local federally qualified health care facility. Yes, you may have a long wait, especially at this time of year with all this viral ick going around. But even in my backwater town down south, they have vision, dental and regular ol' care. They have a sliding scale for fees, and depending on your income level, your visit and any medication may even be free of charge.
Take care of yourselves, Kiwis. Your health really is the most precious thing you have. Don't let lack of health insurance keep you from taking care of problems at the early stage.
How to find a FQHC near you
- Joined
- Oct 11, 2018
You requested trash cans, so you receive trash cans.
You are uninvited for booze bird. It is juicy and delicious through and through. Fuck your dry bird meat.
On a more serious note, once more check your grocery stores for a damaged goods sales area. Another grocery store around here set one up and I was able to pick up ye auld monthly hygiene products for the household for a fucking song, as well as a box of canned cat food that was sliced by a box cutter when the pallet plastic was being removed (all the cans were fine, but the box was trashed) and the 'always required for Christmas cooking' food coloring (box was smooshed in a corner) for heavy discounts - we're talking up to 50% off regular price.
And if you're making recipes that require sticky rice but don't want to pay the outrageous prices for short grain rice, don't over-wash your rice as you're washing away all the starch that helps it stick. If needed to ensure it's clean, wash it once or twice (the water should still be a smidge cloudy). Then let it soak for 2-3 hours before cooking it. It won't be perfect sticky rice because you're not working with glutinous sweet rice, but it should suffice for most recipes.
- Joined
- Sep 5, 2019
I grew up a poorfag so have always been interested in making the most efficient use of resources and that didn’t stop when I started having more of them.
This thread has covered a lot of ground really well, so I will explain some niche opportunities that depend on your specific neighborhood.
Firstly, if you live in an area with an Orthodox Jewish community, you can get free emergency medical care from Hatzalah even if you’re not Jewish. It’s a volunteer-run ambulance and paramedic service financed by donations, and they usually show up way faster than a municipal ambulance. There is no cost to the person being treated. (Some areas even have a special version of this service staffed completely by women, for women, as many women are just more comfortable being treated by women.) There are many Hatzalah chapters around the world, check http://www.hatzolahems.org/hatzolahs.html or https://en.m.wikipedia.org/wiki/List_of_Hatzalah_chapters to see if there’s one near you.
Something typical of Jewish nursing homes that might also be true of non-Jewish ones is that they allow people to make reservations to come eat at the home for next to nothing. Jews and non-Jews alike can get a multi-course meal and drinks for a nominal fee, say $5, and you can take leftovers to-go. This might not be publicized so just call them up and ask.
I will say that there have been times in my life where it’s become a bit of a burden to be a super resourceful person. Sometimes you just have to suck it up and pay the MSRP. (This is especially true when traveling or when someone in the family is sick — in which case I frame it in my mind as paying for comfort and convenience, which is often worth it for me.) When you know the value of what other people consider garbage, it’s possible to drive yourself crazy by holding onto things “just in case.”
I’m not talking hoarding, but things like (for example) throwing away foil after one use. Unless it’s dirty, I’m reusing that foil until I can’t. I will even wash out disposable foil baking trays and use them until they can’t be used anymore. But sometimes when time and/or energy is short, it’s better to just throw that shit out. Everyone has their own boundaries on stuff like this but for me it’s usually asking myself about something we won’t be able to use in the near-term: “Do I want to pack this up, and then unpack it, the next time we move?” Often the answer is hell no.
This thread has covered a lot of ground really well, so I will explain some niche opportunities that depend on your specific neighborhood.
Firstly, if you live in an area with an Orthodox Jewish community, you can get free emergency medical care from Hatzalah even if you’re not Jewish. It’s a volunteer-run ambulance and paramedic service financed by donations, and they usually show up way faster than a municipal ambulance. There is no cost to the person being treated. (Some areas even have a special version of this service staffed completely by women, for women, as many women are just more comfortable being treated by women.) There are many Hatzalah chapters around the world, check http://www.hatzolahems.org/hatzolahs.html or https://en.m.wikipedia.org/wiki/List_of_Hatzalah_chapters to see if there’s one near you.
This one is very dependent on your comfort level but synagogues put out a ton of free food every week and they are used to people showing up just to get a free meal. (Usually they’re Jews but non-Jews are also welcome.) It’s a Jewish principle never to embarrass someone so those who are there for the food are not put on the spot about it. Jews don’t proselytize so no one is going to try to convert you. (People tend to be friendly and want to talk, though, so don’t go there if you want to be invisible.)
Every Saturday around lunchtime, right after services are done, there is a smorgasbord referred to as kiddush. The most basic kiddush has bagels, smoked salmon, tuna salad, sesame noodles, pasta salad, coleslaw, veggie trays, veggie straws, various salads, dips, fresh fruit, cookies, rugelach and other desserts. There will often be a “gala” or “enhanced” kiddush in honor of a holiday or other special occasion, with meat stews, grilled chicken, franks in blanks, and even more elaborate meat dishes. If it’s a bar or bat mitzvah that day, the food can be next-level on par with a fancy wedding reception. Lots of visitors usually show up for those and so it’s easier to blend in. Some synagogues even lay on a giant birthday cake once a month in honor of all of the members with birthdays that month.
Soft drinks, tea, coffee, and — in most synagogues — hard liquor are also on offer (the latter is often in a side area to keep the kids out). If you’re an early riser, there will also be a more modest kiddush that starts around 9AM when the early morning services wrap up.
Synagogues usually host classes and speaker lectures during the week, which almost always have a nice buffet of free food. Many of the spreads are very lavish, and in some cases they ask members in advance to donate money toward the cost, but they won’t turn anyone away who hasn’t made a donation.
You can look at your area’s Jewish news website or listserv to figure out what’s happening week to week. Watch the mazal tov announcements: When a baby boy is born, there will be a relatively lavish spread eight days later, right after the bris. People don’t send out invites for these — by default the entire community is invited.
Even if you don’t have a Jewish community in your area, chances are you have a Chabad house where they host services, classes, etc. every week and that includes all the free food. Chabad services usually start later, around 10, so the food gets going later too.
If you are Jewish, you can also avail yourself of the gemachs many communities have for borrowing special items free of cost. For example, there’s usually a wedding gemach for most of the essentials needed, including gowns (for bride and family members) and decor. Many communities also have a gemach for mother and baby items, including breast pumps and other expensive equipment. It really depends on the community. There are also interest-free loans available but in those cases you have to be more of a known entity where the committee giving the loans can ascertain that you’re an upstanding person who will pay back the money.
Similarly, if you’re Jewish I strongly suggest integrating into a synagogue community. When the going gets tough, there is established infrastructure to help people. I’m talking weeks of free meals provided after having a baby or a medical issue, free rides, people to do your shopping for you, etc. Most Orthodox communities also have free weekly food delivery of fresh produce, meat and other staples — and they will customize it for your family size and dietary restrictions, e.g. gluten-free. (Those are totally anonymous, only the intake coordinator knows who recipient households are.)
Every Saturday around lunchtime, right after services are done, there is a smorgasbord referred to as kiddush. The most basic kiddush has bagels, smoked salmon, tuna salad, sesame noodles, pasta salad, coleslaw, veggie trays, veggie straws, various salads, dips, fresh fruit, cookies, rugelach and other desserts. There will often be a “gala” or “enhanced” kiddush in honor of a holiday or other special occasion, with meat stews, grilled chicken, franks in blanks, and even more elaborate meat dishes. If it’s a bar or bat mitzvah that day, the food can be next-level on par with a fancy wedding reception. Lots of visitors usually show up for those and so it’s easier to blend in. Some synagogues even lay on a giant birthday cake once a month in honor of all of the members with birthdays that month.
Soft drinks, tea, coffee, and — in most synagogues — hard liquor are also on offer (the latter is often in a side area to keep the kids out). If you’re an early riser, there will also be a more modest kiddush that starts around 9AM when the early morning services wrap up.
Synagogues usually host classes and speaker lectures during the week, which almost always have a nice buffet of free food. Many of the spreads are very lavish, and in some cases they ask members in advance to donate money toward the cost, but they won’t turn anyone away who hasn’t made a donation.
You can look at your area’s Jewish news website or listserv to figure out what’s happening week to week. Watch the mazal tov announcements: When a baby boy is born, there will be a relatively lavish spread eight days later, right after the bris. People don’t send out invites for these — by default the entire community is invited.
Even if you don’t have a Jewish community in your area, chances are you have a Chabad house where they host services, classes, etc. every week and that includes all the free food. Chabad services usually start later, around 10, so the food gets going later too.
If you are Jewish, you can also avail yourself of the gemachs many communities have for borrowing special items free of cost. For example, there’s usually a wedding gemach for most of the essentials needed, including gowns (for bride and family members) and decor. Many communities also have a gemach for mother and baby items, including breast pumps and other expensive equipment. It really depends on the community. There are also interest-free loans available but in those cases you have to be more of a known entity where the committee giving the loans can ascertain that you’re an upstanding person who will pay back the money.
Similarly, if you’re Jewish I strongly suggest integrating into a synagogue community. When the going gets tough, there is established infrastructure to help people. I’m talking weeks of free meals provided after having a baby or a medical issue, free rides, people to do your shopping for you, etc. Most Orthodox communities also have free weekly food delivery of fresh produce, meat and other staples — and they will customize it for your family size and dietary restrictions, e.g. gluten-free. (Those are totally anonymous, only the intake coordinator knows who recipient households are.)
Something typical of Jewish nursing homes that might also be true of non-Jewish ones is that they allow people to make reservations to come eat at the home for next to nothing. Jews and non-Jews alike can get a multi-course meal and drinks for a nominal fee, say $5, and you can take leftovers to-go. This might not be publicized so just call them up and ask.
I will say that there have been times in my life where it’s become a bit of a burden to be a super resourceful person. Sometimes you just have to suck it up and pay the MSRP. (This is especially true when traveling or when someone in the family is sick — in which case I frame it in my mind as paying for comfort and convenience, which is often worth it for me.) When you know the value of what other people consider garbage, it’s possible to drive yourself crazy by holding onto things “just in case.”
I’m not talking hoarding, but things like (for example) throwing away foil after one use. Unless it’s dirty, I’m reusing that foil until I can’t. I will even wash out disposable foil baking trays and use them until they can’t be used anymore. But sometimes when time and/or energy is short, it’s better to just throw that shit out. Everyone has their own boundaries on stuff like this but for me it’s usually asking myself about something we won’t be able to use in the near-term: “Do I want to pack this up, and then unpack it, the next time we move?” Often the answer is hell no.
Last edited:
- Joined
- Sep 5, 2019
Dollar Tree is great for things like toiletries. For example, the $5-8 Softsoap Luminous Oils shower gel is $1.25 at Dollar Tree under the Caress brand (both brands are owned by Colgate-Palmolive, it’s literally the same exact product with a different label). I use it as hand soap, ditto discounted name brand shampoos — you get much more for $1.25 than buying hand soap and it has the same ingredients.
Here are my poorfag food strategies that are pretty adaptable depending on what you prefer/have to hand:
Mollie Katzen’s Brazilian black beans from the Moosewood cookbook (https://www.popsugar.com/Mollie-Katzen-Moosewood-Brazilian-Black-Bean-Soup-2518436) has long been a staple in our home, regardless of income. It’s a very versatile template that you can adapt as necessary. We tend to serve it over rice with lashings of ho-made salsa and slices of avocado, but it’s equally as satisfying at its most basic. I usually swap a drop of honey for the OJ and make use of whatever I have to hand. I’m told it’s a beautiful accompaniment to carnitas, pulled pork, etc. I make it in the Instant Pot but it’s also easy on the stovetop in a Dutch oven or large pot. You can adjust the liquids to make it more or less soup-y, also you can take an immersion blender to it if you like yours less chunky, etc.
For the pork eaters here, a close friend makes something that everyone raves about and is pretty affordable (with nothing wasted). She buys a ham joint and poaches it in a couple of liters of full sugar Coca-Cola, then uses the ham-spiked cooking liquid as a base for black bean soup.
If you like cabbage, I highly recommend fried cabbage and onions as one of the cheapest, easiest and most delicious dishes imaginable. You can also mix it with cooked bow tie or other pasta for a very filling meal.
Split pea soup is something we make year-round (only takes 18 minutes on high in the Instant Pot). The base recipe starts with sautéed onions and garlic and I use stock for the cooking liquid, but it’s still damn good even if you only have the split peas, salt, pepper and plain water on hand. Our entire family enjoys this with cut-up turkey, chicken or beef franks mixed in.
Potatoes are as good as it gets in terms of getting satiated for next to no money. I love baked potatoes with all manner of toppings, from the traditional sour cream and butter to cottage cheese, baked beans, cheese, whatever. I’ll also steam up a handful of golden new potatoes and eat them with olive oil, salt and pepper.
For a cheap and delicious one-pan meal, I suggest lazy day pierogies: layer lasagna noodles with mashed potato, caramelized onions and cheese. Bake until golden, serve with sour cream.
In a past life when I traveled a lot for work and didn’t want to get fat on airplane food and expense account meals, I often made my own complete meal muffins. These follow a basic template and can be made savory or sweet. The base template is:
2 eggs (or 8 oz tofu, or half of each)
1/2 cup (uncooked) or 1 cup (cooked) grain (barley, barley flakes, rye flakes, oat bran, teff, quinoa, amaranth, brown rice, kasha, millet, or any oats except instant) OR 1 cup starch (beans, lentils, edamame, squash, etc. OR 8 oz. cooked potato, sweet potato)
1/3 cup powdered nonfat milk
For sweet muffins, add:
6 oz fruit (berries, peaches, apple chunks, pear, rhubarb) and cinnamon
For savory, omit the fruit and add:
1 cup cooked or raw vegetables and seasonings
Put in muffin tin or loaf tin and bake at 350 for 20 minutes or until done.
I’d usually make breakfast muffins with 2 eggs, 1/2 cup oat or rye flakes, 1/3 cup nonfat milk powder, 6 oz. blueberries and lots of good Vietnamese cinnamon. For lunch muffins, I’d do 2 eggs, 1/2 cup oat or rye flakes, 1/3 cup nonfat milk powder, and 1 cup mix of chopped tomatoes, peppers, onions and mushroom slices with Italian seasoning for a pizza flavor, Tex-Mex seasonings for a taco flavor, etc. These can be frozen, so I’d usually make a big batch whenever I had some free time.
Couscous is a wonderful staple that we make more often than rice as it’s so much faster. I don’t use the “Israeli” couscous, which is actually little pasta balls. You want the Moroccan couscous that is little grains of wheat. Put some in a bowl or glass dish, stir in a tablespoon of oil to coat every grain, pour over boiling stock or water and cover for five minutes. Fork through and go to town with add-ins. When I come home late and have no energy, I’ll make a lazy solo supper by tipping a can of chopped tomatoes on top of cooked couscous, throw in sliced olives and whatever other vegetables I want, and leftover roast chicken or any other cooked meat on hand. But many nights I just have couscous with the tomatoes and store cupboard seasonings (garlic salt, cayenne, Italian blend, whatever) and it’s great.
After Passover, go to your local grocery store and buy up the matzah that’s on clearance. They’re essentially giant crackers and can be used for a lot of different meals, from matzah lasagna and matzah pizza to chocolate-covered matzah crack.
I eat matzah year-round topped with cottage cheese, anchovies, sardines, tuna salad, or just a drizzle of raw honey when I want something sweet. You can also grind it for use as breading — my go-to fried chicken is coated in matzah meal that I season with cayenne, herbs, salt and pepper.
Here are my poorfag food strategies that are pretty adaptable depending on what you prefer/have to hand:
Mollie Katzen’s Brazilian black beans from the Moosewood cookbook (https://www.popsugar.com/Mollie-Katzen-Moosewood-Brazilian-Black-Bean-Soup-2518436) has long been a staple in our home, regardless of income. It’s a very versatile template that you can adapt as necessary. We tend to serve it over rice with lashings of ho-made salsa and slices of avocado, but it’s equally as satisfying at its most basic. I usually swap a drop of honey for the OJ and make use of whatever I have to hand. I’m told it’s a beautiful accompaniment to carnitas, pulled pork, etc. I make it in the Instant Pot but it’s also easy on the stovetop in a Dutch oven or large pot. You can adjust the liquids to make it more or less soup-y, also you can take an immersion blender to it if you like yours less chunky, etc.
For the pork eaters here, a close friend makes something that everyone raves about and is pretty affordable (with nothing wasted). She buys a ham joint and poaches it in a couple of liters of full sugar Coca-Cola, then uses the ham-spiked cooking liquid as a base for black bean soup.
If you like cabbage, I highly recommend fried cabbage and onions as one of the cheapest, easiest and most delicious dishes imaginable. You can also mix it with cooked bow tie or other pasta for a very filling meal.
Split pea soup is something we make year-round (only takes 18 minutes on high in the Instant Pot). The base recipe starts with sautéed onions and garlic and I use stock for the cooking liquid, but it’s still damn good even if you only have the split peas, salt, pepper and plain water on hand. Our entire family enjoys this with cut-up turkey, chicken or beef franks mixed in.
Potatoes are as good as it gets in terms of getting satiated for next to no money. I love baked potatoes with all manner of toppings, from the traditional sour cream and butter to cottage cheese, baked beans, cheese, whatever. I’ll also steam up a handful of golden new potatoes and eat them with olive oil, salt and pepper.
For a cheap and delicious one-pan meal, I suggest lazy day pierogies: layer lasagna noodles with mashed potato, caramelized onions and cheese. Bake until golden, serve with sour cream.
In a past life when I traveled a lot for work and didn’t want to get fat on airplane food and expense account meals, I often made my own complete meal muffins. These follow a basic template and can be made savory or sweet. The base template is:
2 eggs (or 8 oz tofu, or half of each)
1/2 cup (uncooked) or 1 cup (cooked) grain (barley, barley flakes, rye flakes, oat bran, teff, quinoa, amaranth, brown rice, kasha, millet, or any oats except instant) OR 1 cup starch (beans, lentils, edamame, squash, etc. OR 8 oz. cooked potato, sweet potato)
1/3 cup powdered nonfat milk
For sweet muffins, add:
6 oz fruit (berries, peaches, apple chunks, pear, rhubarb) and cinnamon
For savory, omit the fruit and add:
1 cup cooked or raw vegetables and seasonings
Put in muffin tin or loaf tin and bake at 350 for 20 minutes or until done.
I’d usually make breakfast muffins with 2 eggs, 1/2 cup oat or rye flakes, 1/3 cup nonfat milk powder, 6 oz. blueberries and lots of good Vietnamese cinnamon. For lunch muffins, I’d do 2 eggs, 1/2 cup oat or rye flakes, 1/3 cup nonfat milk powder, and 1 cup mix of chopped tomatoes, peppers, onions and mushroom slices with Italian seasoning for a pizza flavor, Tex-Mex seasonings for a taco flavor, etc. These can be frozen, so I’d usually make a big batch whenever I had some free time.
Couscous is a wonderful staple that we make more often than rice as it’s so much faster. I don’t use the “Israeli” couscous, which is actually little pasta balls. You want the Moroccan couscous that is little grains of wheat. Put some in a bowl or glass dish, stir in a tablespoon of oil to coat every grain, pour over boiling stock or water and cover for five minutes. Fork through and go to town with add-ins. When I come home late and have no energy, I’ll make a lazy solo supper by tipping a can of chopped tomatoes on top of cooked couscous, throw in sliced olives and whatever other vegetables I want, and leftover roast chicken or any other cooked meat on hand. But many nights I just have couscous with the tomatoes and store cupboard seasonings (garlic salt, cayenne, Italian blend, whatever) and it’s great.
After Passover, go to your local grocery store and buy up the matzah that’s on clearance. They’re essentially giant crackers and can be used for a lot of different meals, from matzah lasagna and matzah pizza to chocolate-covered matzah crack.
I eat matzah year-round topped with cottage cheese, anchovies, sardines, tuna salad, or just a drizzle of raw honey when I want something sweet. You can also grind it for use as breading — my go-to fried chicken is coated in matzah meal that I season with cayenne, herbs, salt and pepper.
Last edited:
- Joined
- Dec 13, 2022
One of my favorite foods is gyros but can only get the meat locally in premade gyro kits or restaurants which are both overpriced. So I decided to test making my own. Using venison, sous vide it recipe here any leaner meat cut should work just fine. Then proceed to slice it nice and thin. Make my own tzatziki which is just greek yogurt, english cucumbers grated and drained, salt, lemon juice, and some pepper. Dice some tomatoes and red onions, throw it on tortillas or you can make your own pretty easily (hard to find pita bread as well). Then your all set for some delicious, cheap gyros, and a ton of them.
- Joined
- Sep 5, 2019
More of my favorite cheap foods that I will never stop making:
Crustless quiches are super versatile and satisfying eaten hot or cold. A family member has chickens and I get free range eggs for nothing on a regular basis. I switch up the mix-ins depending on mood and what’s seasonal/on hand.
8-12 eggs
½ cup cottage cheese
Produce of your choice (e.g. chopped onion, raw spinach, asparagus, sliced mushrooms, bacon, peppers, peas, fresh tomato chunks - anything)
Cheese of your choice (optional)
Salt, pepper and herbs to taste
Coconut oil, ghee or butter for greasing
Preheat oven to 350. Grease a Pyrex baking dish or other pan.
In a large bowl, mix together eggs and cottage cheese. Fold in vegetables and, if using, cheese or meat. Bake for 35 min or until eggs are set and top is golden. Great hot or cold.
Some of my favorite combinations:
Peas, feta and fresh mint - very Mediterranean
Mushrooms, onion, pepperoni and tomato chunks with Italian herbs - like pizza
Turkey sausage, peppers, spinach and onions
Thai coconut curry is so freaking good and adaptable, perfect for the autumn squash surplus. Buy cans of coconut milk from Asian markets (much cheaper) and store them in the fridge so the cream separates to solidify on top.
2 Ib chicken (cubed and browned) or fish
1 small jar Thai curry paste (green, red or yellow)
A bunch of cubed pumpkin or other squash
1 can coconut milk (refrigerated as described above)
1-2 cups stock of choice
Lime wedges
Fresh cilantro, chopped
Optional:
2 keffir lime leaves
2 stalks lemongrass, bruised with a knife handle to release flavors
2 T nam pla (fish sauce, in Asian food aisle)
In a large pot over medium heat, whisk together curry paste and thick coconut cream from the top of the can. Add squash, meat or fish and stock (and, if using, lime leaves, lemongrass, fish sauce). Simmer 10 minutes or until meat is thoroughly cooked. (Shrimp will cook within a couple of minutes.) Serve over rice or couscous with lime and cilantro on the side.
This is great for when you have company, because you can do most of the work in advance.
Chicken liver pâté is to fucking DIE for and is packed with nutrients. You can get chicken livers pretty cheaply and make a huge amount of this. It tastes like you paid $30 per serving at a French restaurant.
1 Ib chicken livers, salted
1 onion, roughly chopped
1 clove garlic, minced
2 TB coconut oil, ghee or butter
1 T Dijon mustard
1 T lemon juice
Splash of heavy cream or coconut cream
Salt and pepper to taste
Over medium heat, melt fat and cook onions till soft. Add garlic and cook a further 30 seconds. Throw chicken livers in the pan, squeeze over lemon juice and fry about 10 minutes, turning frequently, until cooked through. Set aside to cool, then dump into food processor with mustard and cream. Process until smooth, seasoning to taste and adding more cream to get your desired texture. Pour into loaf pan lined with Saran Wrap and refrigerate at least two hours to set. Slice and serve or use as a sandwich spread or dip.
If you have a banana or two about to go bad, you don’t have to make banana bread. Instead you can make banana nut pancakes:
1 banana (very ripe)
2 T nut or seed butter
1 egg, slightly beaten
Coconut oil, ghee or butter for frying
Melt fat in pan over medium heat. Combine all ingredients thoroughly, being careful not to over-mix batter. Cook as you would normie pancakes.
Serve with butter, berries, whipped cream or more almond butter.
If you grow a peppermint bush (effortless), you can make restaurant-quality ice granitas all summer long. Follow the basic granita method, using whatever citrus or other fruits you have in combination with fresh mint. You can get a bottle of cheap lemon juice and just use that with the mint. Granitas make a wonderful, fresh dessert, snack, or palate cleanser between courses.
If you live in California or somewhere else with plentiful persimmons, people are always giving them away. They taste best dehydrated or in a persimmon cake (basically sub for pumpkin in your pumpkin bread recipe).
If you can get a bread machine secondhand or as a gift, make challah. This recipe is foolproof and costs next to nothing with pantry staples. You get so much yield and it’s great with soup, for sandwiches, French toast, anything.
Crustless quiches are super versatile and satisfying eaten hot or cold. A family member has chickens and I get free range eggs for nothing on a regular basis. I switch up the mix-ins depending on mood and what’s seasonal/on hand.
8-12 eggs
½ cup cottage cheese
Produce of your choice (e.g. chopped onion, raw spinach, asparagus, sliced mushrooms, bacon, peppers, peas, fresh tomato chunks - anything)
Cheese of your choice (optional)
Salt, pepper and herbs to taste
Coconut oil, ghee or butter for greasing
Preheat oven to 350. Grease a Pyrex baking dish or other pan.
In a large bowl, mix together eggs and cottage cheese. Fold in vegetables and, if using, cheese or meat. Bake for 35 min or until eggs are set and top is golden. Great hot or cold.
Some of my favorite combinations:
Peas, feta and fresh mint - very Mediterranean
Mushrooms, onion, pepperoni and tomato chunks with Italian herbs - like pizza
Turkey sausage, peppers, spinach and onions
Thai coconut curry is so freaking good and adaptable, perfect for the autumn squash surplus. Buy cans of coconut milk from Asian markets (much cheaper) and store them in the fridge so the cream separates to solidify on top.
2 Ib chicken (cubed and browned) or fish
1 small jar Thai curry paste (green, red or yellow)
A bunch of cubed pumpkin or other squash
1 can coconut milk (refrigerated as described above)
1-2 cups stock of choice
Lime wedges
Fresh cilantro, chopped
Optional:
2 keffir lime leaves
2 stalks lemongrass, bruised with a knife handle to release flavors
2 T nam pla (fish sauce, in Asian food aisle)
In a large pot over medium heat, whisk together curry paste and thick coconut cream from the top of the can. Add squash, meat or fish and stock (and, if using, lime leaves, lemongrass, fish sauce). Simmer 10 minutes or until meat is thoroughly cooked. (Shrimp will cook within a couple of minutes.) Serve over rice or couscous with lime and cilantro on the side.
This is great for when you have company, because you can do most of the work in advance.
Chicken liver pâté is to fucking DIE for and is packed with nutrients. You can get chicken livers pretty cheaply and make a huge amount of this. It tastes like you paid $30 per serving at a French restaurant.
1 Ib chicken livers, salted
1 onion, roughly chopped
1 clove garlic, minced
2 TB coconut oil, ghee or butter
1 T Dijon mustard
1 T lemon juice
Splash of heavy cream or coconut cream
Salt and pepper to taste
Over medium heat, melt fat and cook onions till soft. Add garlic and cook a further 30 seconds. Throw chicken livers in the pan, squeeze over lemon juice and fry about 10 minutes, turning frequently, until cooked through. Set aside to cool, then dump into food processor with mustard and cream. Process until smooth, seasoning to taste and adding more cream to get your desired texture. Pour into loaf pan lined with Saran Wrap and refrigerate at least two hours to set. Slice and serve or use as a sandwich spread or dip.
If you have a banana or two about to go bad, you don’t have to make banana bread. Instead you can make banana nut pancakes:
1 banana (very ripe)
2 T nut or seed butter
1 egg, slightly beaten
Coconut oil, ghee or butter for frying
Melt fat in pan over medium heat. Combine all ingredients thoroughly, being careful not to over-mix batter. Cook as you would normie pancakes.
Serve with butter, berries, whipped cream or more almond butter.
If you grow a peppermint bush (effortless), you can make restaurant-quality ice granitas all summer long. Follow the basic granita method, using whatever citrus or other fruits you have in combination with fresh mint. You can get a bottle of cheap lemon juice and just use that with the mint. Granitas make a wonderful, fresh dessert, snack, or palate cleanser between courses.
If you live in California or somewhere else with plentiful persimmons, people are always giving them away. They taste best dehydrated or in a persimmon cake (basically sub for pumpkin in your pumpkin bread recipe).
If you can get a bread machine secondhand or as a gift, make challah. This recipe is foolproof and costs next to nothing with pantry staples. You get so much yield and it’s great with soup, for sandwiches, French toast, anything.
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