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How would you spend only $15 a day on food? - Page 5

post #61 of 71
3/27/11 at 1:10pm
Quote:
Originally Posted by mordecai View Post
No expert but guessing it's something like: Lightly brown chorizo in pan and remove. Add a little olive oil and sofrito, then the spices and cook until onion is a little soft. Stir in rice, stock, and chorizo. bring to boil then reduce heat, cover, and simmer for 10 or 12 minutes. Let stand for a few minutes before serving, add salt and pepper to taste.
Season much earlier. Do not add chorizo until much later... folding it in to finish cooking once rice is nearly done, basically steaming it. But as matt implied, it's incredibly easy. Just learn basic cooking techniques you can eat for nothing. Some of the greatest food in the world comes from people with not much money.
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post #62 of 71
3/27/11 at 3:15pm
I get waiting on the chorizo, but how much earlier could you add the spices than right after adding the sofrito?

Do you mix them in when making the sofrito?
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post #63 of 71
3/27/11 at 3:18pm
Are you making your chorizo from scratch? I plan to make a 5# batch next weekend.
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post #64 of 71
3/27/11 at 3:53pm
i think they're talking about spanish chorizo, which is a fermented dry sausage. or, more accurately, a family of fermented dry sausages as there are many regional variations as to grind, mix and spicing.
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post #65 of 71
3/27/11 at 4:00pm
Quote:
Originally Posted by foodguy View Post
i think they're talking about spanish chorizo, which is a fermented dry sausage. or, more accurately, a family of fermented dry sausages as there are many regional variations as to grind, mix and spicing.

Ah, could be. I'm familiar (surprise, surprise!) with Spanish chorizo also. In fact, I'm pretty familiar with the mechanism of making fermented dry sausages as well as the mechanism to make a sausage that will resemble the taste of a fermented sausage by using something called "Fermento."

One day I'll take an old fridge and make a controlled environment to make dry and fermented sausaged.
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post #66 of 71
3/27/11 at 5:06pm
i assumed you were familiar with it. but it also sounded like you were talking about mexican chorizo, which is a very good thing, too.
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post #67 of 71
3/27/11 at 5:51pm
Quote:
Originally Posted by foodguy View Post
i assumed you were familiar with it. but it also sounded like you were talking about mexican chorizo, which is a very good thing, too.

You were correct I was talking about Mexican and no doubt they were talking about Spanish. Glad you pointed that out to me.

Thinking of making a duck sausage soon. That should be interesting.
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post #68 of 71
3/28/11 at 11:45am
Quote:
Originally Posted by Piobaire View Post
You were correct I was talking about Mexican and no doubt they were talking about Spanish. Glad you pointed that out to me.

Thinking of making a duck sausage soon. That should be interesting.

i love u
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post #69 of 71
3/29/11 at 10:44am
You can get 5 arbys roast beef sandwiches for $5.95. You can also get 3 subway footlongs or 3 dominoes medium 1topping pizzas. And you wonder why a lot of poorer people are obese. Shit's too easy to eat super unhealthy.
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post #70 of 71
3/29/11 at 11:00am
Quote:
Originally Posted by Piobaire View Post
Ah, could be. I'm familiar (surprise, surprise!) with Spanish chorizo also. In fact, I'm pretty familiar with the mechanism of making fermented dry sausages as well as the mechanism to make a sausage that will resemble the taste of a fermented sausage by using something called "Fermento."

One day I'll take an old fridge and make a controlled environment to make dry and fermented sausaged.

You can have my vinotemp for $100 + shipping. I know plenty of people who use retired vinotemps as big humidors and even a few who dry sassages in it.
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post #71 of 71
3/29/11 at 11:41am
I'd eat foods that needed few additional components to make a dish in order to save money on complementary ingredients that I'd end up wasting. Eggs, potatoes, apples, nuts, etc.
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