Mine is, don’t eat anything solid, hold your poop for 3-days. When the redditors arrive why won’t understand, but whatever food you eat will be the best you ever tasted, they also will remain confused about why there is so much karma on your foodporn posts!
I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.
If you can take 1 or 2 cubes (or how many you need) out before cooking so they’re melted before, great, but I’ve also had success just throwing the frozen cubes directly into the pan in a pinch.
Reverse taring - instead of placing the bowl on the scale and taring before weighing, place your ingredients on the scale and tare, and you can then scoop out and see the negative weight of how much you have used. This is especially helpful if you are trying to weigh an ingredient into a hot pan you can’t just set on the scale
if it’s sweet and you haven’t added acid, add a splash of vinegar.
if it’s too hot, add fat
if you burn it, throw it out.
IF you taste it early, it should taste weak. If it’s fantastic when when it starts to simmer, it’ll be too harsh once it’s reduced.
Taste it and it tastes empty or boring? Smell it. Smell all your herbs/spices on hand, which ever one it smells the closest to, add a healthy pinch and salt if it doesn’t taste salty already.
know your oils and use the right ones. Olive oil can handle some heat and is great for savory, grapeseed is almost flavorless. Canola has a distinct flavor that doesn’t go with everything.
You don’t need to slave over a stove for 3 hours to get caramelized onion. Here’s what you do. After slicing the onion, get the pan up to a medium heat with a splash of oil. Toss in the onions and add a bit of salt to make them sweat. Once they start to dry out, go golden at the edges, and even stick to the pan a bit, add a splash of water. You do have to stir continuously for this method as well, but it takes much less time. Do this process a few times where you add water, cook it until its dry, another splash of water, cook it until it dries out again, etc. Sometimes I’ll even alternate in a splash of white wine for fun. You should have beautiful caramelized onions in 30 min with this method.
Classic! Long time Chef John’s subscriber here. I was there before his channel and “his brand” was partnered with Allrecipes.com
As to his lilting speech - you’re right, it used to be less pronounced, but over time it became part of his brand and it’s just so entertaining. I love the cadence, love the “you are after all the (rhyming word) of your (foodstuff)”. He has great recipes, perfect for every day meals, this chisaupepo, for example, is in heavy rotation in my household.
Hope this helps a little and just fyi Im from Germany, so maybe some things are cheap for me but not for you :(
First thing try using the same spices for a lot of dishes and you'll save a lot of money! I thought the spices were the worst money burner when I moved out.
Some good and cheap dishes for me were stuff like
fried rice: cook rice and let it cool down, chop some ginger, garlic, onions and put it in a pan with a little oil. After 1-2min add vegetables you like and you'll come by cheap (frozen is as good as fresh). Add rice and if you like some eggs and stuff like ham. Everything turns out delicious if you use soy sauce.
spaghetti arrabiata: it's just spicy tomato sauce with noodles and if you like cheese. If you have the money to buy arrabiata spices, do it (I think it's great for pizza sauce or a quick bolognese).
spaghetti alio e olio: it's noodles with oil and garlic
peanut rice noodles: add peanut butter, soy sauce, rice vinegar and hot sauce together, put aside and cook some rice noodles and some veggies. If everything is cooked, put everything in a bowl and add the peanut sauce. I eat it at least 2x a month (if you like add garlic and/or ginger to the sauce)
if you know how to do a yeast dough, cheap dishes are easy. If you can do the dough yourself pizza is cheap as hell, but also filled stuff like fake dumplings. If you do it on the sweet side, you'll have some bready and caky stuff (and this kind of dough is great for a freezer)
if you're short on time but not exactly on money try stews and soups. You can add nearly everything you have at home and let it cook and you can eat like at least a week from it
Edit: One dish I like and just want to add is spaghetti carbonara. It's not quiet cheap but super easy to make: Cook noodles (spaghetti), meanwhile mix 1 full egg and 2-3 egg yolks for around 2 people with around 200g parmesan (or 100g parmesan and 100g parmigianino). Fry bacon cubes (pig belly is the best). When the noodles are done add some noodle water (it won't taste salty even if you put a lot of salt in the water) to the cheese egg mix and put the noodles in the pan with the bacon, turn off the heat and add cheese-egg mix to the pan, but be aware that the pan isn't hot anymore, you don't want the eggs to boil.
Cacio e pepe is simple but not easy, although delicious when you nail the technique, and trust me, it’s all technique. It’s the holy union of spaghetti, cheese, black pepper, and maybe some butter or oil, with pasta water to bring it all together. I really think being able to nail a proper cacio e pepe will make you a better cook.
My go to is a simply cooked protein, a simply cooked veggie, and a carb. Season all 3 of these however you like, Mexican spiced, Asian sauced, just salt and pepper will do well in a pinch.
Examples: pan-fried chicken thighs, asparagus, and rice.
-Baked salmon, sautéed brussel sprouts, and bread
-Ground beef, and veggie stir-fry with rice
Over easy eggs and caramelized onion over day old rice is some of my favorite comfort food. Or garlic rice and eggs. Maybe some red hot dogs and banana ketchup on the side if I have 'em.
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