Same here. Cooking dried beans takes FOREVER.Quote:
Originally Posted by Tones
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Same here. Cooking dried beans takes FOREVER.Quote:
Originally Posted by Tones
Dried beans...Lentils... Kind of in the mood to make lentil soup!
I try not to use canned vegetables, but it's kind of hard to find baby corn and bamboo shoots fresh.
You know you have to soak them overnight, right?Quote:
Originally Posted by animegirl
Yup and that is too much hassle when canned beans taste as good with less effort. :)Quote:
Originally Posted by sleeve
Dry beans just don't seem worth the effort when using less than a pound dry, but I can never eat that much by myself. After eating them as a main dish about four consecutive meals, they wreak hell on my digestive system, too.
I am poorer than you could possibly imagine and I can afford pounds of fresh vegetables every week.Quote:
Originally Posted by buttcheeks
Seriously. Working at a grocery store, I'm well aware of how much produce costs for the consumer, and unless something is super on-sale, it will be cheaper at the farmer's market. It will also be picked fresh, instead of being picked early enough to compensate for multiple lines of transit, not to mention being shipped from thousands upon thousands of miles away.
I think I'm as poor as Josh and I don't have a car to head to the Farmer's Market.
Its a drive about 10 miles from where I live.
I ride to the farmers market and fill my backpack.
And its fucking awesome.
Tonight's dinner:
Split boneless chicken breasts were on sale for $2.99/lb at Fresh Market. Best believe I bought some.
I coated two of the split breasts in the following a few hours before cooking:
-A tablespoon or so of dijon.
-2 or so tablespoons of olive oil.
-1/8 teaspoon of salt
-3 small cloves of chopped garlic
My dad gave me a bag of hickory chunks, so I've been compelled to mess with them lately. I put them in a bowl with some water about the same time I prepared the chicken, so that they wouldn't char.
I lit the charcoal, and about the time I threw on the chicken, I started the pasta. All I did was sautee a clove of garlic, open a can of san marzano whole tomatoes, pour off the juice/sauce into the pan, rough chopped the tomatoes, and added them. I barely even cooked it; it was more like heating them up.
I cooked the chicken to about 165, and they were perfect and juicy. The marinade was really subtle, but it paired well with the smokiness from the hickory. I served the sauce over spaghetti, and despite its simplicity, it was delicious. San Marzano tomatoes are more flavorful than plain canned tomatoes, so they work well on their own.