No Restaurant February.

[P7M13]

Woohoo! Not
I'll get a pork shoulder, cans of diced tomatoes, red and green bell peppers, pasilla and serrano peppers, onions, garlic, frozen corn, dried red, black and navy beans, green onions, cilantro, dried spices, cheese, a few limes, about 8 potatoes and gordita wraps - all for ~$25.
Toss the meat and beans in the pressure cooker, sautee everything else, assemble butritos. Add the cheese, cilantro and squeeze some lime on it. Fold and fry them in a pan, then vacuum seal.
It takes about three hours of effort, but I'll get about 30 large burritoes that taste way better than Chipotle. They last me a month and taste so good I don't tire of them.

 

[Certaindeaf]

Woohoo! Not
I'll get a pork shoulder, cans of diced tomatoes, red and green bell peppers, pasilla and serrano peppers, onions, garlic, frozen corn, dried red, black and navy beans, green onions, cilantro, dried spices, cheese, a few limes, about 8 potatoes and gordita wraps - all for ~$25.
Toss the meat and beans in the pressure cooker, sautee everything else, assemble butritos. Add the cheese, cilantro and squeeze some lime on it. Fold and fry them in a pan, then vacuum seal.
It takes about three hours of effort, but I'll get about 30 large burritoes that taste way better than Chipotle. They last me a month and taste so good I don't tire of them.

Lots of people go to Starbucks every day and spend $25 for a drink and sammy. They are stupid.

 

[Mono1]

Woohoo! Not
I'll get a pork shoulder, cans of diced tomatoes, red and green bell peppers, pasilla and serrano peppers, onions, garlic, frozen corn, dried red, black and navy beans, green onions, cilantro, dried spices, cheese, a few limes, about 8 potatoes and gordita wraps - all for ~$25.
Toss the meat and beans in the pressure cooker, sautee everything else, assemble butritos. Add the cheese, cilantro and squeeze some lime on it. Fold and fry them in a pan, then vacuum seal.
It takes about three hours of effort, but I'll get about 30 large burritoes that taste way better than Chipotle. They last me a month and taste so good I don't tire of them.

DAM! What time do we eat Bro??

 

[P7M13]

DAM! What time do we eat Bro??

Haven't made any in a while. I wait until I see pork shoulder for less than $2.50/lb.
When I make Chili, stew or borscht, I'll make 3 gallons at a time, and can them in quart jars. Phở King Good, and it takes me a few months to eat through them.
I found ground lamb for $6/lb the other day. Made a dozen samosas. I need to work on the bread wraps, but the folks who ate with me said they were delicious.
I found a place where I can get beef fat trimmings for 50¢/lb. It's time to make venison pepperoni.

The meals you might buy at restaurants and really like are seldom affordable.

 

[Boyandhisdogs]

The meals you might buy at restaurants and really like are seldom affordable.

This is what got me into cooking as a hobby. It takes a lot of time and some money to learn but now I can make myself my favorite foods that as good as most restaraunts for a fraction of the price.

I go through phases where I focus on a certain type of food, including sides and sauces. I research and test until I find a good recipie for each item or a good store bought substitute.

I know I'm done when I can say yes to these two questions:
1. Would I be happy if I ordered this at a restaraunt?
2. Is this reasonably easy enough to make on a regular basis?

To keep the workload reasonable I try to find store-bought sauces and other small things that are good enough. This really cuts down on prep time and makes it more feasible to cook more often.

Once I have a few main dishes and assorted sides figured out, I can mix and match to throw together a good meal without much planning or mental effort.

Then I move on to the next thing, but I always have a few aces up my sleeve ready to go whenever.

 

[arakboss]

"and it was suggested you put thank you message as your name for online orders."

I haven't a clue what the above means...?

When ordering online they want a name for each entree being ordered. Instead of putting your name "John Doe", for example, you would put "Thank You" or "John Thanks You" instead of your name. In some Chipotle's the person putting your entree together writes your name on the entree package.

 

[P7M13]

When ordering online they want a name for each entree being ordered. Instead of putting your name "John Doe", for example, you would put "Thank You" or "John Thanks You" instead of your name. In some Chipotle's the person putting your entree together writes your name on the entree package.

Use the name Richard Cranium

 

[Mono1]

Use the name Richard Cranium

Or,

Jack Mehoff ?

here we go...

 

[Knobgoblin]

Haven't made any in a while. I wait until I see pork shoulder for less than $2.50/lb.
When I make Chili, stew or borscht, I'll make 3 gallons at a time, and can them in quart jars. Phở King Good, and it takes me a few months to eat through them.
I found ground lamb for $6/lb the other day. Made a dozen samosas. I need to work on the bread wraps, but the folks who ate with me said they were delicious.
I found a place where I can get beef fat trimmings for 50¢/lb. It's time to make venison pepperoni.

The meals you might buy at restaurants and really like are seldom affordable.

Pork shoulder has been running right at the $2lb. mark for weeks now , wholesale. Just landed a couple hundred pounds at 1.67 Tuesday. So maybe things are looking up.

Oh , and I give beef and pork fat away at no charge to local hunters. ( as long as nobody abuses the system.)

 

[monkeybutler]

Pork shoulder has been running right at the $2lb. mark for weeks now , wholesale. Just landed a couple hundred pounds at 1.67 Tuesday. So maybe things are looking up.

Oh , and I give beef and pork fat away at no charge to local hunters. ( as long as nobody abuses the system.)

Les Schwab also loves to give his beef away.

 

[Knobgoblin]

Les Schwab also loves to give his beef away.

View attachment 2072849

It ain't what it once was. Pepperoni Stix and frozen brick grind.

 

[Mikej]

Pork shoulder has been running right at the $2lb. mark for weeks now , wholesale. Just landed a couple hundred pounds at 1.67 Tuesday. So maybe things are looking up.

Oh , and I give beef and pork fat away at no charge to local hunters. ( as long as nobody abuses the system.)

Winco always has that "Injected" crap, pork shoulder for around $2.00/lb.

 

[Knobgoblin]

Winco always has that "Injected" crap, pork shoulder for around $2.00/lb.

Water retention. It's a salt brine that keeps the weight up , but the consumer yield is lower.

Look for seaboard brand. Wholestone is another brand that is good more often than bad.

 

[Mikej]

Water retention. It's a salt brine that keeps the weight up , but the consumer yield is lower.

Look for seaboard brand. Wholestone is another brand that is good more often than bad.

Unfortunately I don't stock up more than a single shoulder at a time. When Safebertson's runs a $1.99 sale I'll pick one up and cut it into steaks, chunks for Carnitas and scraps left for marinating/kabobs. That salt brine ruins what pork is supposed to be. Hell, I HARDLY buy beef anymore! Just hamburger for some recipes and "Hamburger's". Over $7.00/lb is robbery for chuck roast.