Skip to comments.Weekly Cooking Thread ~ February 26, 2011
Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Serve topped with a squeeze of lime cilantro and diced white onion. Tomatillo salsa verde is also nice
I really hate those little carts, but there is one store that has them and they are a necessity because the aisles are so crammed together. The only things I buy there are in the deli or meat departments — everything else is WAAAAAAAAAAAAY over priced.
I have never tried bacon.
I think it’s the same salty/briney goodness that does the trick.
everyone loves a salted peanut
My store has plenty of room, but they down sized the carts so people wouldnt freak on sticker shock.
Okay, this is a secret that only my FRiends should know...
Find some nice thick Asparagus.
Do the bend-break on one, cut the rest to that length.
Coat in a good olive oil.
Shake Lawry’s Garlic Salt (with parsley) over the medium.
Grill to just before the last crispness creeps out of them.
Serve with Steak....
Best vegetable in the world when grilled!
Personally, I would lose the oil in the marinate and serve this on a bed of lettuce.
Even the manager of my regular supermarket (Food Lion) is freaking on the sticker shock.
I’m going to ask my SIL who lives in Delaware to check prices on a couple of items for me in a Food Lion up there. I’ve lived in Virginia now for almost 8 years and am finally paying the same price on certain items I buy frequently as I was in Delaware before we moved.
I don’t buy a lot of pre-packaged stuff, but I do admit that Noodles and Sauce and Rice-a-Roni have always been staples in my house, and so am very price conscious about those. My 12 yo could live on the stuff and frequently makes it for herself, sometimes more than once a day :)
Asparagus is awesome!
I blanch it in boiling water, then saute in a pan with garlic, add white wine and reduce, then finish the sauce with butter.
I didn’t know Kahlua had a cookbook! :)
The prices are very inconspicuous.
If celery was $1.19 and now its $2.50 that’s over 100% increase in price.
It is happening on everything.
People think an item is reasonable at $1 but if the price was 50c previously, they will be in for a shock when the cashier tallys all the items.
Our store had the canned goods sale.
Lemon or thai basil would also be a wonderful garnish with the Goi Tom.
Both are cheap and easy to grow.
I never buy the pre seasoned meats or fish. They always add too much salt and sometimes unwanted sugar as well. And then they wonder why we are a nation of overweight people with high blood pressure.
I saw campbells soups on special 10 for $10 LoL
I actually saw cream of chicken for 1.28 a month or so back, so I guess 10 for $10 is supposed to be a good deal LoL
big mistake.. coming to this thread hungry!
thanks for all your good posts, pix, ideas.
I think I like March 3.. I am a mulled wine fan (big time)
well, in general I am a wine fan
Have a good weekend all. We are snowed in here in NE Ohio, literally. Trying to get someone with a plow to unbury me!
I think you should declare Today Mulled Wine Day in Ohio!
1 Small box uncooked orzo
1 Bunch fresh spinach - julienned
8 Slices cooked bacon
1 teaspoon salt
3/4 cup corn oil
1/4 cup dark [toasted] sesame oil
1/2 cup rice vinegar or cider vinegar
1/2 teaspoon orange zest, grated
1/4 cup soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh cilantro or parsley, minced
Cook the orzo to package directions. Add the bacon and spinach. Pour the dressing over the mixture and toss thoroughly with a large spoon. Cover and put in fridge until cold. Serve with garlic bread.
What else is happening is the downsizing of packages. What used to be a 9ounce box is now only 7.5 ounces. The package itself, and the price, stay the same, but the amount of content changes and thus the price per unit goes up.
It never ceases to amaze me how few people actually pay attention to unit pricing.
I make a lot of jelly and preserves, and so use a lot of sugar. I used to buy it in 10lb bags until I noticed the price per ounce was less in the 5 lb bags. Now I buy 4lb bags because the price per ounce is even lower. 12lbs of sugar in the 4lb bags is actually cheaper than a 10lb bag.
Bigger is definitely not always better :)
I’ve tried Vietnamese several times. I just didn’t care for it. I love Thai though, which is why I thought I’d like Vietnamese. :(
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