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blindbunny ,

👂✋ what’s that being a radical is being vegan?

psycho_driver ,

What’s the difference between a chick pea and a garbanzo bean?

spoilerI’ve never paid to have a garbanzo bean on my face

spaduf ,

Ok but for real tho. The average American severely underestimates how far you can get on rice, beans, lentils and chickpeas.

ericbomb OP ,

If I could get us all to protest grocery store prices by eating nothing but staples whenever there is a random price increase I would die happy XD

kittenzrulz123 , (edited )

Unionization isn’t enough, we need syndicalism. They’re like Unions but armed, more organized, more willing to strike and sabotage, and unlike Unions which attempt to hold back the Capitalists Syndicates replace capitalism entirely. Remember, why demand the scraps of the capitalists when we can take the means of production and the complete value of our labor.

Pro life tip: Read theory, join your local socialist or anarchist organization, get involved, strike, sabotage, just make sure to organize

ericbomb OP ,

“Hey won’t this get us banned… oh right, ML!”

If they bring armed thugs to the strikes, only fair if strikers do as well. Negotiation only happens between parties on equal footing.

ShinkanTrain ,

A bag of dried chickpeas makes for two weeks worth of hummus.

Follow me for more health and finance advice

ericbomb OP ,

Maybe if you’re a hummus eating coward!..

Or you get a very big bag…

WhatYouNeed ,

Just thinking; maybe if people stop trying to get rid of political target and instead started target billionaires, then maybe, just maybe, the world would be a better place for everyone.

Just thinking.

ericbomb OP ,

I guess that’s the main problem with billionaires, is we didn’t pick any of them, and once they’re a super billionaire we can’t really do much about them.

Oh don’t buy their products? They’re invested in everything, most food brands are just different names for the same factories. Oracle billionaire? WTF are you going to do to protest Oracle? Politicians we, are supposed to, pick. Billionaires become billionaires generally by being the worst, then there isn’t anything we can do about it.

So we need to get the politicians on our side to keep the billionaires in check… or violent revolution. I’m a pacifist so I like the first one more, but if the majority is up for the second one, I’m not gonna say ya’ll are wrong.

gandalf_der_12te ,
@gandalf_der_12te@lemmy.blahaj.zone avatar

Did you know that at lemmy, they have special discounts, where you can get two wisdoms for the price of one upvote?

ericbomb OP ,

I do love me a good bargain!

Gotta save up enough money so I can buy instead of rent things like the corporate over lords so desperately want me to do!

EmperorHenry ,
@EmperorHenry@discuss.tchncs.de avatar

I was about to reply here in the comments “shouldn’t this be “malicious advice mallard”?”

dudinax ,

Even if it was just the top half, it’s still good advice.

Given the situation.

ericbomb OP ,

I think people are tired of money saving advice because so much of it is corporate victim blaming, “You do get paid enough! You just are too lazy to work enough hours (We only offer 35 btw), have 3 room mates (Which would be illegal because of zoning laws), and cook your own meals (while also working 60 hours a week)!”

dudinax ,

I get it, but meanwhile people got to eat.

ericbomb OP ,

Oh yeah totally understand, which is why I actually love sharing real versions of this content and sharing videos of people that actually do a good job, or dropping comments on if I successfully make something cheap and if it turned out good. Some people love to share “cheap meal plans” that are like 900 calories a day and annoy the crap out of me. Because clearly they didn’t try living off of it for any length of time, so I try to add a little voice of reason where I can.

But I understand why a lot of people are just DONE with seeing money saving advice, since so much of it is appeasement not empowerment, if that makes sense.

“Oh you want a raise? How about instead, learn to cook cheaper.”

But me and a lot of the good hearted cheap cooks are more of a “Oh you want a raise? Yeah you probably need one, if food costs are killing you here’s some tasty recipes we found that might help save some money in short term while you work on long term problems.”

ericbomb OP ,

If the goal of giving budgeting advice is to make people stop demanding better treatment from their employers, it is incredibly malicious.

Unions recommending/setting up carpooling and potlucks while on strike so the money they pay lasts = good

Employers telling you that minimum wage is enough if you just have four room mates and eat nothing but rice and beans = Malicious

ShinkanTrain ,

I think the malicious mallard is red

https://lemmy.ml/pictrs/image/d1680746-ac00-41bc-bb10-591b0aa671ca.jpeg

Alright colorblind people, It’s your time to shine.

sentientity , (edited )

Every time I cook rice it comes out bad. Tips? I’d like to be able to make edible rice without purchasing an appliance. Movies and history tell me this is possible??

bittersweets ,

It’s possible but the cheapest rice cooker is going to be more consistent than a seasoned pro. I can cook rice fairly well without a cooker but 1 out of 10 times it’s awful.

sentientity ,

Bad news, but also I am relieved to hear that Ricefail is an apparently common experience.

jecxjo ,
@jecxjo@midwest.social avatar

That’s why you learn to make fried rice. Just use day old badly cooked rice.

MojoMcJojo ,

Level 1

2 to 1 2 cups of water, bring it to a boil 1 cup of rice, add after water is boiling Reduce heat to simmer (simmer is less than medium but higher than just warm, on my stove it goes up to 10, I turn it down to 2.4). Put on lid Wait 20 minutes Eat

If it starts to boil over with the lid on just lift the lid so it will go back down. I add either some oil and salt or some (1 or 2 tblsp) salted butter to the water. People will tell you to rinse the rice first, but that’s level 2, get to level 1.

sentientity ,

Thank you friend

IMALlama ,

Rinsing rice does wonders. Without a rice cooker you’ll need to strain it, but it’s still worth it.

  1. Measure rice by volume. Let’s say 2 cups worth
  2. Put into fine colendar and rinse until the water comes out clear. Mixing with your hand will speed this up. You can also do this in the pot you’re going to cook in and dump water out
  3. Put strained rice in your pot
  4. Add cold water. The ratio of water to rice matters a lot and varies by species of rice. The ratio will be printed on whatever container your rice came in. For Jasmin rice it’s 2 water to 1 rice, so for our two cups of rice you’ll need 4 cups of water
  5. Cover, turn on medium-high heat, being to boil. Don’t go far because it will boil over when it does boil
  6. Turn the heat down to low, crack the lid, and set a timer. The amount of time needed will vary based on rice. For Jasmin, 15 minutes is a good check-in time
  7. Pop the lid. See water bubbling up? If yes, replace lid and come back in a few minutes. If not, use a wooden spoon to get a peek at the bottom of the pot. See water? If yes, replace lid and come back fairly soon to check again. If not, your rice is done. Turn the heat off, fluff, enjoy.

We made rice for years using this method and it is a very reliable cooking method. Rice doesn’t really leave you a lot of wiggle room though, which is where a rice cooker comes in handy. As an added bonus, some rice cookers come with water lines in them. I measure my dry rice into the cooker, rinse using the cooker, dump most of the water out, and fill to the appropriate level.

Different species of rice have very different textures and somewhat (subtle) different flavorss.

Some rice, like basmati, can be cooked using the pasta method (intentionally use way too much water and strain the excess off after the rice is cooked). I guess all rice could be cooked that way, but you would be giving up some starch.

maniclucky ,

Jasmine rice. Makes a huge difference if you like white rice. Tastes like from a restaurant and pleasantly sticky.

gandalf_der_12te ,
@gandalf_der_12te@lemmy.blahaj.zone avatar

Cooking rice is a notoriously hard problem (and for that reason I recommend noodles instead) but my tip is:

  • Don’t (!) do the 2:1 thing where you mix 2 cups of water with 1 cup of rice. Some of the water will boil off and the ratio will be distorted, except if you close your cooking pot, in which case it begins to foam like crazy and give you something to clean up
  • Do just fill a large pot with lots of water and make it boil; then when it boils add the rice and cook a certain time with the pot open. I’ve made the best rice this way.
Grumpy ,

Just get a rice cooker. It’s worth it.

RememberTheApollo_ ,

Plain white basmati rice.

One cup rice. If it’s not washed, wash it.

2 1/4 cups water.

1 heaping teaspoon salt.

Put rice, salt, and water in pot.

Bring to boil. Stir a little to keep rice from sticking too much.

Soon as it boils, take off heat, put heat to low, then put pot back on heat and put a lid on it.

~ 20 minutes later, check. Should not be any water in the bottom of the pot. If no water, eat!

Daxtron2 ,

Even if it says it’s washed, wash it anyways. Starches rub off from the grains moving against each other in the bag.

RalphFurley ,

I love my Instant Pot. You can probably find used ones now. It makes perfect rice and I use it to make oatmeal from steel cut oats nearly every morning. I also use it to steam vegetables like broccoli, especially potatoes for when I make mashed potatoes.

rbos ,
@rbos@lemmy.ca avatar

Seconded. Great rice. Excellent flexible do-everything-reasonably-well appliance.

Mothra ,
@Mothra@mander.xyz avatar

It’s possible, the secret ingredient is keeping an eye on it.

Measure one cup of rice, whatever the volume of the cup is now add double the amount of water and bring to a boil. Once it starts boiling lower the heat.

Here comes the secret ingredient, keep an eye on it. You’ll soon notice it’s not as watery anymore, but you still see bubbling. Stir and check it’s not getting stuck to the bottom. When you see the water is practically gone, remove from the heat and cover pot with lid. Let rest for 5 mins.

Done, perfect rice!

If it’s starting to get stuck to the bottom, removing and letting it rest with a lid on for a few minutes usually helps in unsticking it and making it fluffier.

If you didn’t keep an eye on it well enough and it’s burning at the bottom, remove immediately and transfer as much of the unburnt rice to another pot, cover and let it rest. (Add water to the burnt bottom in the original pot and cover as well, it will help with the cleaning)

blockheadjt ,

I have better luck with a pot on the stove than a rice cooker. Start with some olive oil, add the rice, add water so the water line is 1cm above the rice line. High heat. Stir occasionally. Once it’s at a full boil, give it a final stir, turn down to low and put a lid on it. Let sit for 10 min. Turn stove off. Serve with butter, pepper, salt. Boom.

Fashim ,

I usually eyeball my rice so I use the finger method which is,

Rinse and drain your rice in a sieve first

Add it to the pot and level it off

Put your index finger on top of the rice and add cold water till it touches your first knuckle

Bring to a boil, reduce heat to low and cover until cooked

You can always buy a rice cooker but I think it’s good to learn how to cook without specific instruments, it also cuts down clutter in the kitchen.

MeowZedong ,
@MeowZedong@lemmygrad.ml avatar

You can always buy a rice cooker but I think it’s good to learn how to cook without specific instruments, it also cuts down clutter in the kitchen.

I take a similar approach, but wanted something better for rice, so I bought an aluminum pot with a ceramic coating on the inside as an alternative to a rice cooker. Does a great job with rice and can be used for many other things as it is a normal pot/dutch oven.

zalgotext ,

I cook rice without a rice cooker all the time, and some of the tips you’re getting seem dubious to me. Rice is pretty forgiving though, so maybe those recipes work, but I do it a bit different.

I treat all species of rice exactly the same, and they all come out perfect. Short/medium grain rice comes out just sticky enough so you can grab chunks of it with chopsticks, long grain rice comes out beautifully fluffy, no stickage, with all the grains nicely separated.

I use a 1:1 rice to water ratio, plus an extra quarter cup of water. That bit is important - the extra quarter cup is what evaporates off and escapes as it boils/simmers, the rest is absorbed into the rice. Doesn’t matter if I’m cooking one cup of rice or ten, I use an equal amount of water plus a quarter cup.

I bring the water to a boil first, then dump the rice in. Wash it or don’t - I usually don’t, and the difference is slight. Once the rice is in, I turn it down to a simmer, put a kitchen towel over the pot, then squish the lid down over the towel, onto the pot. The towel helps make a better seal to trap more of the steam, but without the danger of making a pressure bomb. The towel also prevents condensation from collecting on the lid and dripping into the rice, which can make it soggy towards the end of the cook. I simmer it for 20 minutes, turn off the heat, then let it rest for another 20, with the lid still on. Leave the lid on until after it’s rested, or else some steam will escape and your rice might end up “al dente”. Once it’s rested, take the lid off and stir it to fluff it up a bit, and you’re golden.

I’ve been making it that way for years with several different kinds of rice, and it’s worked like a charm for all of em.

muse ,

Cook on lowest heat. Check in 20 minutes. If dry, add water. If watery, drain the excess or continue cooking into porridge.

tiredofsametab ,

Only slightly related. One weird thing I noticed when moving to Japan is that peanuts and beans were way more expensive than the US. I guess the equivalent here would be moyashi (bean sprouts) and cabbage.

ericbomb OP ,

Interesting! What is considered the cheap source of proteins over there? Is it just soy?

tiredofsametab , (edited )

soy (in the form of edamame, tofu, and natto) is probably the cheapest option. Eggs are usually next on the list for people over here.

Edit: seafood might or might not be an option before eggs depending upon where one lives. Organ meat as well as we eat heart, liver, etc. a lot here as well.

Zwiebel ,

Where potato

ericbomb OP ,

I feel like since they are mostly water weight, the math doesn’t always look great. But let’s go through it!

For example: www.walmart.com/ip/…/10449951?classType=REGULAR&f…

10 pounds of food for $3 sounds great, but in a pound there is only 300 calories about, depending on type/peel/etc. So 3,000 calories for 3 dollars. At $1 per 1000 calories it isn’t bad.

But let’s compare to this 5 pound bag of flour for 2.38, at 3 cents an ounce:

www.walmart.com/search?q=flour

A pound of flour has 1,600 calories. So this bag of flour that is cheaper than the potatoes, has 8000 calories for 2.50. But you’ll need to put in some elbow grease to make it edible. Doing a sourdough is probably the cheapest way to do it since all you need is flour, water, salt, and the starter you made using flour, but it is more time intensive. So about 3,200 calories for a dollar.

Rice comes in with a very similar amount of calories, but just a little more expensive at 4 cents an ounce:

www.walmart.com/ip/…/10315395?classType=REGULAR&a…

Rice is a bit easier to turn edible though, so the extra dollar might be worth it for a 5 pound bag. 2,400 calories per dollar spent.

Then oatmeal comes in as our most expensive at 7 cents an ounce.

www.amazon.com/dp/B01KV4H51G?tag=sacapuntas9-20&l…

At once again 1600ish calories for a pound of dry oatmeal, it is 1.12 per pound. So it is creeping up closer to the price of potatoes TBH, and if you were super on a budget the oatmeal would be the first to go. But I suppose potatoes aren’t “that” much worse than oatmeal. But my thought was oatmeal is good breakfast option so wanted to include it, and the top bit is mostly setup for bottom.

Knowing this stuff is helpful to our daily lives because rich people hate us.

qjkxbmwvz ,

I think you need to include energy cost in the preparation stage. Bread requires a hot oven, which is a real amount of electricity — it’s close to $0.40/kWh where I live. From this link it says that a bread maker uses only .36kWh, but an electric oven would be more like 1.6kWh. So bakita single loaf of bread, you end up with a not insubstantial fraction of the total cost going to heating the oven.

Of course, many bull foods require heat, so it gets a little sticky this way. Oats/oatmeal probably wins out here, as you can just soak them overnight.

ericbomb OP ,

Good point! Rice makers are super efficient, so rice made with that might be the winner. But honestly the cheap carbs you can stand and make edible cheaply are probably just what you gotta go with.

Frozengyro ,

It takes less time to cook than bread, but most other proteins take a bit of time to cook as well.

desktop_user ,

energy costs could probably be significantly reduced if the cooking was done on an industrial scale, so that most of the head goes into the food

ericbomb OP ,

I’m thinking about this too much now. Maybe tortillas would be the best bet? Or at least cheaper than bread. Also tortillas go great with lots of different cooked beans and cheap as dirt spices.

When we’re talking about a penny per ounce in savings, math gets angry.

Could maybe pepper gravy over rice be the best bet?

ShareMySims ,

I’m sure all of this is correct, but you’re forgetting one thing: potatoes are the only one of these you can grow enough of to eat at home, as long as you have space for a bucket or sack or two of soil, and which basically require zero processing aside from applying heat to consume.

I agree with you that we shouldn’t actually need to know or use any of this information, and as a poor disabled person I also know that growing your own food isn’t always an option for everyone, but if it is an option, I think it at the very least puts potatoes back in the running.

ericbomb OP ,

You absolutely got me there! I mentioned making your own sour dough, but didn’t factor in growing potatoes.

Imgonnatrythis ,

What about eating people’s cats and allegedly ducks as well? Did you know thousands of pets are euthanized each year? That’s all just wasted food.

volvoxvsmarla ,

That’s why I never trust immigrant veterinarians. They are always very quick to jump to suggesting that I should put down my dog. I swear the more Asian they look the more likely they suggest euthanasia. Even if the condition my dog is in is very likely treatable. At this point I am very convinced that all the corpses do not go to cremation at all.

ericbomb OP ,

The “red necks” who do road kill specials are just fighting against ground beef being $5/pound (which is somehow after all the subsidies they get in the US)!

I feel like some red neck making fun of is straight up just making fun of folks who found a way to make do and be happy. Like owning your own land with a little pre fab you learned to maintain yourself, and eating lots of hunted game? Good stuff.

gandalf_der_12te ,
@gandalf_der_12te@lemmy.blahaj.zone avatar

two conspiracy theories in one! i love that community.

10_0 ,

Good shopping list though

10_0 ,

Could get all of it but the peanuts and 0.21 pence over

itsgroundhogdayagain ,

I can’t eat that many carbs in a day. All the money I save on food would be spent on toilet paper.

Wogi ,

You may have an insulin issue. Or a gluten issue.

I also can’t eat that many carbs in a day.

tiredofsametab ,

Seconded. I would have issues that kept getting worse as I got older. I noticed that whenever I did keto, I felt much better. When I combined it with going gluten free, I felt amazing. Well, dad gets diagnosed with Celiac and my old DNA test results mentioned I was a carrier and more likely to develop it. I haven't had the endoscopy yet, but it's pretty likely. This sucks as I love bread and baking it.

Anyway, if gluten is an issue, rice flour can be used for a lot of things and corn/potato starch is a good thickener (whichever is cheaper where you are).

xthexder ,
@xthexder@l.sw0.com avatar

I’ve been eating gluten free for 15+ years now, and it’s gotten so much easier now. Though the food definitely costs more if you want any sort of grains.

When I was diagnosed I had basically no symptoms (my mom was also diagnosed). Now if I eat gluten I’ll end up feeling similar to a hangover. It’s amazing what your body can get used to if you’re eating it constantly.

Now that I’ve been eating gluten free, several of my other food sensitivities and allergies have become more mild or gone away entirely. Milk was a big one when I was younger (tested negative for lactose, but the milk proteins can look similar to gluten to your immune system).

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