(Part 2) Best culinary arts & techniques books according to redditors
We found 3,117 Reddit comments discussing the best culinary arts & techniques books. We ranked the 664 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Bentos are usually not so elaborate. Maybe for a special occaision or a competition (yes, they have lunchbox competitions in Japan) but every day ones tend to be toned down, but still visually appealing.
Also, it's not unusual to make stuff the night before to pack. I take it to the next level by making food for several days on a weekend and just throw them in my bento for work.
Also for anyone who is intrigued by bentos this is a great starting book. More on the practical side of bentos rather than the decorative but it's great at teaching you the basics and her recipes are amazing
http://www.amazon.com/The-Just-Bento-Cookbook-Everyday/dp/1568363931/ref=sr_1_1?ie=UTF8&qid=1341509271&sr=8-1&keywords=just+bento
www.justbento.com
You can't go wrong with Vegan with a Vengeance.
Being vegetarian is very easy. The meals are not bland. The typical meat-eater cook will marinate meat, cover it with tons of spices, bake it to perfection. Meat by itself is bland. My point is that it's all in the flavors and spices, and learning how to cook vegetables, tofu, etc in new ways. Indian vegetarian food is delicious for example, as well as Japanese, Mexican, etc. You get to be adventurous and try new food!
It's absolutely possible to be vegetarian on a small budget. Beans are much cheaper than beef after all. The key is to stock your kitchen with bulk items such as beans and rice, potatoes, pasta, canned goods, so that you always have some core meal ingredients on hand. Then you can buy fresh vegetables and fruits on sale.
I eat a lot of black bean tacos, tortilla chips with salsa, etc.
Also pasta with vegetables. Veggies with dip such as hummus. Breakfast food (such as eggs and potatoes). Homemade vegetable soup. Etc.
I think it's awesome that you're considering vegetarianism. It's important to do your research however.
Here's some links to get you started:
For what it's worth, if you want to make sauces, I would ditch Good Eats and spend some time watching Jacques Pépin or Julia Child. Lots available on YouTube and kqed.org. Fewer puppets, more cooking :) A great many episodes of their shows will cover making various sauces.
For example, here's an episode of Julia's The French Chef which addresses hollandaise in exceptional detail. It'll tell you almost everything you need to know about it, and honestly it's just fun to watch Julia Child cook. I say "almost" because I like to cheat by making hollandaise with a blender, and I don't think she covers it in that show. (She does cover it in her book, though!)
Anyway, to answer what seems to be your main question:
> Is water always needed to emulsify oil?
By definition, yes, since an emulsion is fat and water mixed together thoroughly enough that they won't separate (at least for a while). You don't need to always use pure water, but there has to be water from some source (wine or stock, for example) to bring the sauce together. The oil separates into tiny droplets and becomes dispersed throughout the water, and that's the basis for your sauce.
> I have heard TV chefs mention "sauces breaking" or "breaking down" - is there a trick to preventing this? Did I possibly have too much / too little of something?
A given amount of water can only hold so much oil in suspension before the emulsion fails and the sauce breaks. The simplest solution is often to reduce the amount of oil. In the case of your pan drippings, for instance, what you'd do is pour off most of the chicken fat into a separate container. Then you'd take your roasting pan, put it over a low burner (if it's stovetop safe), and pour in some water, wine, or chicken stock. This allows you to dissolve all the tasty brown bits in the pan (fond or sucs) into your sauce. Because you've poured out a good bit of the fat, this sauce will be much more stable than the one you made. You can thicken it with a cornstarch slurry and finish with cream or butter if you'd like.
Another solution is to use an emulsifier, which is an ingredient that helps to keep the emulsion stable. Classic emulsifiers include egg yolk and mustard, but these of course will add flavors or textures that you may not want in the dish. Usually, though, just minding your fat-to-water ratio should be enough.
EDIT: See here for Jacques making a sauce with pan drippings. It's a rib roast, but the same idea applies. He makes the sauce at 13:15.
I’d recommend liquid Intelligence
Joke's on us though, because 2 a.m. Chili guy got a cookbook deal!
I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)
Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge
The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry
Bitters - Has history of bitters, along with instructional on how to make your own.
Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.
Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book
The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.
The Beer Bible - Same as above, but for beer instead of wine.
Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.
Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture
Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion
...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.
Jacques Pepin's Complete Techniques and Larousse Gastronomique are both great resources for classical dishes and techniques. Much of classical French cooking is based around stocks and sauces (the 5 mother sauces, and their extensions) and finesse in cooking, i.e. precise cuts, elaborate platings, etc. Something like cooking a french omelet, a piece of fish a la meuniere (get real french and do it with skate wing or dover sole), or if you're into pastry, a simple pâte à choux or genoise, are good starting recipes. With those two books and a few recipes to practice should get you started.
turn on the stove.
in all seriousness, four hour chef would be a great start for you, it doesn't only teach recipes but also theories and pairings while teaching you learning and memorizing techniques and so much more.
Not Cocktail of the Week #93: The Earl Grey MarTEAni and the Mandala
This week's NCotW is a Modern Classic created by contemporary legend Audrey Saunders, along with an original twist on the recipe. I'm /u/ems88, filling in for /u/hebug this week.
Saunders is responsible for a fair number of cocktails that have spread far beyond the walls of the bars where they were first shaken or stirred including the Old Cuban, the Gin Gin Mule, and Not Cocktail of the Week #19: Intro to Aperol.
Background
The Earl Grey MarTEAni is a tea-infused variation on the classic Gin Sour (with egg white). It was first developed in 2002 for an event at the Ritz Hotel London. Saunders continued to offer the MarTEAni as part of her cocktail program at Bemelmans in Manhattan's Carlyle Hotel, and when she opened Pegu Club in 2005 she brought the drink with her.
The drink rose in popularity to become one of Pegu Club's most ordered cocktails, but in 2010 it found itself at the center of a controversy related to use of raw egg whites in bars and was temporarily removed from the menu. The substantial fines and citations initially threatened were never imposed, and the Earl Grey MarTEAni returned to the menu in triumph.
The cocktail has since taken on a life of its own, appearing on menus from Vancouver to London to Beijing. In 2013 Difford's Guide included it on their list of the Top 100 Cocktails. I have seen the MarTEAni served (under a variety of names; sometimes credited, sometimes not) at more bars than almost any other drink developed since the Cosmopolitan, thus cementing its status as a Modern Classic Cocktail.
Recipe
Audrey's Earl Grey MarTEAni
New York Magazine, The State of the Cocktail, 2004
Measure all the ingredients into a mixing glass. Add ice, and shake hard to a 10-second count. Strain into a chilled martini glass, ½ rimmed with sugar, and garnish with a lemon twist.
For the Earl Grey-infused gin:
Measure tea into bottle. Cap and shake, and let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle.
Technique
While not addressed in the New York Magazine recipe, for drinks incorporating egg whites there are a few techniques to help achieve an optimal texture. Once the ingredients are assembled in the shaker tin, a 10 second “dry shake” without ice will help with the emulsification of the egg white. In addition, adding the coil of a Hawthorne strainer during the dry shake will provide additional agitation. Remove the coil, add ice and shake vigorously for 15 seconds. Finally, it is especially important with egg white drinks to “double strain” with both a Hawthorne strainer and a fine mesh strainer.
Results
I've played around with a few different gins as the base for this infusion. I did these in small batches, using 1½ teaspoons of tea for 3 oz of gin (which is also a good way to make this cocktail at home if you don't want to commit to infusing a full bottle of gin). As the initial recipe called for Tanqueray (a London Dry Gin), I decided to compare it with Venus Spirits Gin (a New Western Dry Gin from Santa Cruz featuring citrus and lavender) and No. 209 (a Bergamot orange-forward gin from San Francisco).
The Tanqueray version I treated as a baseline, for which it served quite well. The juniper-forward notes play well with the drying tannins of the tea, but beyond that no distinct botanicals stood out. By comparison, the Venus Spirits Gin brought floral notes to the table making the resulting profile reminiscent of a cup of Lady Grey tea. Finally, the Bergamot elements of the No. 209 accentuated the Bergamot of the Earl Grey to create a veritable orange bomb which, while not entirely unpleasant, had a few rough edges and lacked the balance of the other two.
While the original recipe calls for a sugar rim, I prefer my Earl Grey MarTEAni without. As is shown in the picture, I also opted to garnish with a lemon wedge instead of the lemon peel called for in the original recipe. I did this because the overall profile is more likely to be found a touch sweet than a touch sour, so the option to add a squeeze of lemon seemed like a good way to provide the ability for the drinker to modify the cocktail to their palate.
As with other egg white drinks all three versions had a luscious, creamy texture. In each case the tannins of the tea created a drying sensation which brought an unusual element to the cocktail's balance. The dryness added depth to the sour and sweet profile of the Gin Sour base.
This cocktail serves well as an introduction for people skeptical of egg whites as an ingredient. The flavors expressed in the Earl Grey MarTEAni are familiar, but the format in which they are presented is entirely novel, allowing the drink to be at once both provocative and simultaneously comforting.
The Mandala
The frothy, creamy texture of the Earl Grey MarTEAni reminds me of a cappuccino. This inspired me to create a chai-driven twist on the cocktail for the menu at 515 Kitchen & Cocktails in Santa Cruz, CA. The name is a reference to the Sand Mandalas of Tibetan Buddhism: intricate works of symbolic art created over the course of days and destroyed upon their completion as a meditation on impermanence. An ephemeral work of art that is crafted with the intention of being destroyed reminds me of some of the elements of cocktails that I most enjoy.
Recipe
Follow the process described above for egg white drinks, omitting the Angostura bitters from the shaker and instead using them to decorate the surface of the cocktail.
For the chai tea-infused gin:
Decant gin into a non-reactive container and add tea. Allow to infuse for 3 hours (I find the longer infusion time lends itself to a better extraction of the dry spices in the chai tea blend), stirring occasionally, then strain using a coffee filter or a fine mesh sieve and return to the bottle. For a smaller infusion use 1½ teaspoons of chai tea for every 4 oz of gin.
Three Ways to Decorate the Top of an Egg White Cocktail with Bitters
(Click on the links for demonstrative gifs)
First Method: Using an Angostura bitters-filled atomizer, spray a stripe down the middle of the cocktail. Using a straw, in a continuous motion draw a switchback of lines perpendicular to the stripe starting at one end. Upon reaching the other end, stop the switchback in the middle of the stripe and draw the straw along the center of the stripe back to its base. This creates a rosetta pattern.
Second Method: Using a dropper (or a straw in conjunction with a bitters-filled shot glass), create a spiral of dots starting in the center of the cocktail and expanding outwards. Using a straw, trace the path of the spiral. This creates a spiral of leaves.
Third Method: Using the Angostura dasher bottle, dash parallel lines across the top of the cocktail. Using a straw, cut across the lines of bitters in alternating directions in individual strokes. This creates a herringbone-like set of parallel zig zags.
Further Reading
(Partial) List of Bars that Have Featured an Earl Grey MarTEAni on Their Menu
2004 New York Magazine Earl Grey MarTEAni Recipe
2004 Business Week Audrey Saunders Profile
2005 Gary Regan's Account of the Pegu Club's Opening Festivities
2010 New York Times Article on the Egg White Crackdown
2013 Difford's Guide Top 100 Cocktails
Cheers!
Thank you to /u/hebug for the opportunity to contribute to the NCotW series, as well as for consistently providing such high quality content. Tune in next week for another exciting installment.
Also, check out the new book from venerable cocktail behemoths Death & Co. It just came out and is absolutely gorgeous. Finally, keep your eyes peeled for Liquid Intelligence, the cocktail science book from Dave Arnold of Booker & Dax which should be hitting shelves in early November.
Here's to you and thank you for reading.
If you are making your boyfriend lunch every day, you need to take a look at bento boxes! It's a Japanese lunchbox. Usually it has rice, fresh veggies, eggs, noodles, chicken, sausages, or anything else you can imagine! I've even made sushi, dumplings and soup. I haven't made any in a couple years, but I used to make them for my wife. They are very healthy and filling and don't need heating.
They make special boxes if you want. However, a couple Tupperware containers will work fine. If you really get into it, you might find a thermos lunch jar.
You can try this book from Amazon. It's a good intro from an American perspective.
http://www.justbento.com/
http://www.aibento.net/
http://lunchinabox.net/recipes/
You want the Larousse Gastronomique
Fix It and Forget It seems to be the usual go-to for most slow cooker enthusiasts. They've been around for possibly 20 years or more. I bought a smaller paperback copy back in 2002 or 2003.
Another good one would have to be the America's Test Kitchen's Slow Cooker Revolution. America's Test Kitchen, produced by the publishers of Cooks Illustrated, tests hundreds or even thousands of recipes for a particular dish and then creates a recipe that is usually 100% foolproof. Not only does it work, but it will taste good. And if it doesn't, it's easy to see where you might have gone wrong, or where the recipe might have gone wrong. In some cases, it's even to tell if the recipe would be good before even trying to cook it. They list the ingredients in the order you'll use them, based on the instructions.
I definitely recommend a crock pot if you don't have one. Recipes can range from very healthy to very decadent, it all depends on what you toss in the pot! It's great because you can throw it all in before leaving for work and then BAM dinner is ready when you get home. I have this cookbook: Fix-It and Forget-It.
i'll try to change your view by taking it to a further position that i believe you do not hold, which would require you to either move to that position or reject your view on animal abuse altogether. the position, of course, is veganism, and i don't believe you hold that view as evidenced by "The person has no intention of eating the bird", which implies that you would find killing an animal acceptable if that person intended to eat the bird. essentially, i'm going to argue that if you hold a position that grants animals any rights then you must find it absolutely unacceptable to kill and maim them unnecessarily. establishing this is necessary to have any meaningful discussion concerning animal rights or consideration, and it will point out some flaws in your CMV.
first let's establish that killing and/or torturing animals for food is not necessary in our modern society (and for you). please abstain from arguments such as "but if you were on a desert island" or any variation of it that implies you are unable to go vegan. if you live in the first world and you are able to make decisions on what you eat, then these do not apply to you because you are perfectly capable of going vegan. i am not arguing against someone on a desert island eating meat, i am arguing against you eating meat and animal products.
now, the line of defense is usually to claim that veganism is unhealthy. it is not. this study by the ADA (full text) demonstrated that a vegan diet improved lipid and glycemic control in type 2 diabetes, more so than an ADA approved diet. not to mention of course that there are many vegans out there doing just fine, and they in fact tend to be healthier and have decreased mortality ("Our review of the 6 studies found the following trends: 1) a very low meat intake was associated with a significant decrease in risk of death in 4 studies, a nonsignificant decrease in risk of death in the fifth study, and virtually no association in the sixth study", and abstract only on this one). so clearly there are no health reasons for a normal, healthy human to eat meat. if you are not a normal, healthy human in this context then that is a different discussion, but if you are, any point regarding someone who must eat meat for whatever reason is irrelevant, as you are not that person, nor are most people. and to grab this as well, many argue that it is too expensive for most people to go vegan, but on the contrary one can go vegan for $4 a day, and linked is a well known cookbook that outlines how you can eat vegan on a budget, and often vegan eating can be cheaper than omnivorous options. it is essential that we establish that the only reason one would kill an animal for food in our situation is for taste pleasure. this is entirely trivial and is no different than the abuse you say you abhor. it's not for health reasons, it's not for economical reasons, the only things that remain are lack of education on the topic and taste pleasure. lack of education can be addressed; taste pleasure is entirely unjustified.
now to the ethics. to quote you, "if a person intentionally causes harm to an animal in an abusive way, then that person should be penalized just as harshly as if they had committed that act against a human". why? i mean i know the reasons you listed, but none of them are sufficient. the only one that's reasonable is your second point, which i want to highlight:
> Abusing animals is wrong in and of itself. It causes pain and suffering, regardless of the species. There is no good reason to do it intentionally.
i agree, this is an excellent argument for veganism. in fact, an extremely well-respected bioethics professor and powerhouse in vegan philosophy is Peter Singer, who wrote a book called "Animal Liberation" on the topic and summarizes its purposes in this paper, it's a good read. his argument goes a bit further, though, and examines equal consideration of interests. Singer proposes that animal pain and suffering should be considered, as should their desire to live, which is just as much as the former. it readily follows that if it is unacceptable to disregard an animal's desire to avoid pain and suffering, it must be unacceptable to disregard an animal's desire to live. similarly, if it is acceptable to disregard and animal's desire to live, it follows that it must be acceptable to disregard their desire not to feel pain and suffering. you cannot have one without the other, they are inseparable.
"well", one could say, "there is an obvious flaw in your argument. if the animal is killed instantly and painlessly, then there is no harm done, for the animal is unaware". this is an untenable position, though, because there is no good reason why this should also not apply to humans. if we replace "animal" with "human" in that argument, what has changed from a moral standpoint? surely we are repulsed by the idea that it would be acceptable to kill a human for any reason so long as it's painless, but why? and particularly, what trait is found in humans that changes the argument? why is it acceptable to do this to an animal, but not a human? is it because the human is more intelligent than the animal? this cannot be, because rights are not distributed to humans based on individual intelligence, so how can we distribute them to animals on that basis and maintain moral integrity? more concretely, if there was a severely mentally disabled individual with similar intelligence to a pig, would it be acceptable to kill and eat that individual? you must be appalled by such a proposition, but there is no justification to be if you find killing the pig acceptable. the only difference between the two is that one happens to be a member of your species. how is this not arbitrary? sure, in the natural state it's necessary to find your own species more valuable than any other, but that is not the case here. from a purely moral standpoint, why would one be acceptable and not the other? what trait is present in that particular human which is not present in the pig that gives you moral justification for killing and eating that pig unnecessarily? remember, the pig and the human are cognitive equals. they exist in a vacuum; nobody knows or cares about either one. why is one acceptable and the other not?
in fact, what about a normal, healthy human grants it the moral right to kill and eat an animal unnecessarily? here is a succinct argument for you to ponder:
> P1 - Humans are of moral value
> P2 - There is no trait absent in animals which if absent in humans would cause us to deem ourselves valueless
> C - Therefore without establishing the absence of such a trait in animals, we contradict ourselves by deeming animals valueless
here we establish that animals have moral value. therefore it follows:
> P1 - Animals are of moral value
> P2 - There is no trait absent in animals which if absent in humans would cause us to consider anything short of non-exploitation to be an adequate expression of respect for human moral value.
> C - Therefore without the absence of such a trait in animals, we contradict ourselves by considering anything short of non-exploitation (veganism) to be an adequate expression of respect for animal moral value
the answer here is plain and simple. if you assign any rights to animals, you forfeit your moral justification for killing them unnecessarily. you must name the trait present in animals which if present in a human would make it acceptable to exploit that human. i've already gone over why intelligence is not this trait, for we do not distribute rights or moral value among humans based on intelligence, nor would we find it acceptable to kill and eat a human which lacked the significant intelligence we have over animals, so this clearly is not the trait. species membership cannot be this trait either, since it is arbitrary from a moral perspective. if we discriminate based solely on the fact that we are members of a species and others are not (not citing any specific differences between the species, just the fact that they are different), why not discriminate based on the fact that we are a different sex? or different race? they are all arbitrary.
so, unless you can name that trait, it is impossible to refute veganism and assign animals rights of any kind. even without all this, it is common sense that if you grant animals protections against pain and suffering, you must obviously grant them protections against the taking of their very lives. there are two ways you can go with this. the first is accepting consumption of animal products unnecessarily as in the same category as the senseless abuse you describe. if you were to keep your current view, then you would also need to believe that any meat-eater should suffer the same punishment as would be expected from a murder charge. this is an absurd position, most people eat meat and don't even think twice about it, they do not deserve such punishment for that. the other is to refute this claim to veganism, but that would require you to refute claims to animal rights as well, which would leave your argument in the dust, as in order for animal abuse to be wrong, they need to be moral agents and have some level of rights. if an animal is of the same moral value as a table, then there is no reason for abusing that animal to be any different than abusing a table. either way, your current position can't remain the same.
Hey rastamon, I was a varsity athlete through all of college and went vegan in junior + senior year. At first it was tough to switch cause it requires more prep work but it is definitely possible and you'll feel better. So, to alleviate your concerns when it comes to protein, if things get really bad and you just don't feel like cooking a heavy meal at all here's a pretty good go to - http://shop.myvega.com/products/vega-sport/recover.html?mode=grid . This is a line of nutrition shakes created by a vegan ironman triathlete that is dopest shit around lol. This is just the recovery shake but there are lots of different types of shakes. Hemp protein powder is another good example of a good and dense protein shake (can get it at GNC for example).
As for the food / cooking part, if you eat a well balanced diet you'd be surprised how much protein you will actually get. For specific protein based foods that are my favorites, I'd have to say nuts, lentils (red lentils... so fucking good when cooked right), quinoa, tempeh, seitan, soy (try not to eat too much of it for a variety of reasons), avacado (just an all around awesome food), seeds (pumpkin, flax seeds, etc.), brocolli surprisingly and a few other veggies have quite a lot protein, and lastly beans (chickpeas, kidney beans, baked beans, any sort of beans has a lot of protein usually). Most of the vegan milks like almond milk and hemp milk are pretty good on the protein side.
The only thing that you really need to make sure of is to get b-12 pills cause when you drop eating meat that is the vitamin you will be missing most. I take one weekly and it definitely goes a long way (although I think some of the vega shakes have b-12 in them).
As a vegan working out and burning upwards of 2000+ calories in 2-3 hour workouts, I was eating a lot of food so I understand what you mean about wanting nutrient dense foods, but I think you will definitely get the hang of it once you start learning the recipes and plan for it.
I highly recommend this book - http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581 for all around good cooking and this one - http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847/ref=sr_1_1?s=books&ie=UTF8&qid=1368216762&sr=1-1&keywords=vegan+diner for the seitan loafs that you can make yourself (if you ever need help with these ones then just direct message me and i can gladly help out cause this shit is the dank... simply put. It's the closest thing to a chicken / meat replacement i've had once you tweak the recipe to get it the way you like and so much cheaper than buying it from the store).
I think that covers most of the initial questions unless I left out something...
EDIT: also, nutritional yeast is going to be your new BFF soon - doubly dankness
After trying her butter chicken, her cookbook was pretty much an instant buy on Amazon for around $8. Some other great recipes in there also. They may be all on the website, but I haven't verified.
Cooking Comically: Recipes So Easy You'll Actually Make Them https://www.amazon.com/dp/0399164049/ref=cm_sw_r_awd_-.6evb0TXKJ60
For ease, and to give big ups to the author, here's the link:
https://www.amazon.com/Good-Cheap-Eat-Well-Day/dp/0761184996
Instant Pot should dramatically increase the things you can cook. Stop being so picky. Vegan is the cheapest diet. https://www.amazon.com/Eat-Vegan-4-00-Day-Conscious/dp/1570672571
Alright, I'm gonna give you the advice that I've tried to practice myself and that I have heard from other radical vegans and folks who are poor vegans.
First off, you have to start buying bulk foods. For example, instead of canned beans or lentils, buy bulk beans, bulk lentils, etc. These should be in an ordinary grocery store, like stop and shop, a big box store, whatever. These, along with bulk grains, will provide most of the bulk and calories in your meals. I would recommend finding an indian or asian grocery store near you if you can, and make a plan to go there once. See if you can find bulk brown rice, bulk soybeans, and large sizes of seasonings like soy sauce. Also, shit like beans you have to soak if they are bulk, so just leave them in a bowl while you are at work and cook when you get home. Or get a slow cooker if you can find one thrifted.
Second, buy vegetables as cheaply as you can. I recommend frozen vegetables, cause frozen broccoli is often cheaper than fresh, and the same is true for most other veg. Make sure to compare the prices though, as you can get screwed sometimes. Canned might be cheap too, but I don't know really. Bananas are a good cheap fruit, and you can buy frozen berries and stuff and make smoothies easily. Frozen foods will also be better for you out of season. In season you should try to find farmers markets or farm stands, they might be cheaper, and CSA's can be cheap if you are okay with a lot of the same vegetable.
For vitamins, I would recommend eating a variety of vegetables, have like two or three in each meal (you can make a lot at one time and refrigerate) and then switch that up week to week. For B12 and vitamin D and Iron, I would recommend eating either nooch or purchasing a large bottle of like 250 sublingual (that's imprtant) pills, Vitamin D you can get from the sun if you get like a half hour each day from 10-3 you'll be good in the summer and the body should store some. Soymilk is often fortified with D as well. Iron you can get from green leafy vegetables, and if you eat them with vitamin C you'll absorb more, but cooking in a cast iron pan will also help, you can find these at a thrift store usually. Cook in Canola or olive oil and eat walnuts or ground flaxseeds occasionally for omega 3's.
This cookbook would also probably help you out.
In an average day I eat
Breakfast
Oatmeal cooked in soymilk with 2 tbs of peanut butter
Lunch
Apple, Banana, PB&J, and Pistachios (buy these in bulk)
Dinner
(I can give the recipes I use for these, but they are pretty informal, and all should be served with rice or noodles, which can be bought in bulk for cheap.)
Stirfry, with garlic sauce (include tempeh/tofu, broccoli, onions, garlic, carrots, mushrooms, peppers, and seasonal veggies)
Burrito meal (includes potatoes, beans, broccoli, kale (frozen), onions, peppers, tomatoes)
Lentil Dal (includes lentils, tomatoes, coconut milk (depending on the recipe), and spices, serve with spinach or kale on the side.)
Snacks
Hummus with veggies or crackers
Raisins
Fruit smoothies
Dude, that's fantastic news. This comment immediately got me subscribed for updates.
Some other source recommendations off the top of my head...
Tiki drinks:
General cocktails:
...that's... not a bad list to get started. Good luck! I'll be interested to follow along with development.
Yay you! I'm a chef and I LOVE, LOVE, LOVE to hear when people start their journey into the Art Cullinaire - come to the Foodie Side, we ALWAYS have brownies!
So, let me give you a few quick tips to help you jumpstart your skillz:
FoodSafety.gov is a wonderful website. I say go over and browse the whole site, but the most, most, most important thing to ever know is Temperature Control. And they have a nice chart of Safe Cooking Temperatures, to make it easy! Print it out, and buy yourself a cheapo $5 thermometer, and from now on, you can most certainly enjoy a steak cooked to rare, medium, medium well, or whatever YOUR preferred temperature is. It will be perfectly safe to eat. These thermometers are super simple to use - you keep them in a drawer and when you want to check the temp, you just pop it in up to the little groove/notch and wait about 10 seconds for it to finish registering. Wipe it with bleach water to sanitize it and pop it back into it's plastic case and you're done.
Cookbooks like the Better Homes and Gardens New Cookbook (get the ring-bound edition) are perfect for the beginning cook, but don't just use them 1 recipe at a time, or you'll miss out on the bulk of what they can offer you... real knowledge that can save you a ton of money and headache in setting up your kitchen and stocking it. Read it like a regular book, cover-to-cover at least once, and you will find advice on setting up your kitchen, charts on butcher's cuts, notes on technique and tools, and yes, my beloved Food Safety as well.
Know what the USDA and FDA do for you - they are fabulous resources to learn about food and nutrition. There is so much there that you can get lost in it all. But the easiest and most money-saving thing you can do is look for the USDA label. What that tells you is the food product is adhering to the standards of quality set by the US Dept. of Agriculture. What does that mean? Grade AA Butter is Grade AA butter, even if one of the brands is $2 more per pound, it's not better. Ditto on cooking oils, pastas, or anything else with that label on the packaging - it's monitored and has to meet certain quality standards. If you notice a difference in taste, it's usually due to freshness, quality of packaging in preserving the product's shelf life, on, like in the case of the biggest national brand of butter - proprietary patented wrapping to keep out other flavors in your fridge from infusing in (and a higher salt content).
Good luck on your future culinary adventures. You're learning to cook at the perfect time - YouTube has ALL the classic cooking techniques, there are a million TV shows that show you how to do them, and the availability of products has never been better. It's a set of skills that will make you healthier, happier, richer, and more connected with people. Welcome to the Foodie Club!
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
All of the recipes you could ever want in 1 book. I have a copy in a storage building I could send you but I really don't want to go digging for it since the majority is furniture.
As many have mentioned before me on this sub, pick up Liquid Intelligence by Dave Arnold. If this sort of thing interests you, he has a whole section explaining this exactly, alongside an experiment for doubters. He also delves deep into the chem/physics of anything and everything cocktail related.
https://www.amazon.com/Liquid-Intelligence-Science-Perfect-Cocktail/dp/0393089037/ref=sr_1_1?ie=UTF8&qid=1536783466&sr=8-1&keywords=liquid+intelligence
Pick up a copy of the The 12-Bottle Bar. Also check out their website: http://12bottlebar.com.
This should set you up for maximum output with minimal investment.
~Good luck!
http://www.amazon.com/Fix-It-Forget-It-Big-Cookbook-Recipes/dp/156148640X
The process is called sous-vide. It's a fairly new technique and only began making its way into high-end restaurants a few years ago. Thomas Keller wrote a book on it, which is valuable because it's one of the few on the subject that are available in English.
At the high end, sous-vide is done with chamber sealers and immersion circulators, a setup that costs thousands of dollars but is extremely precise.
At the enthusiast level, sous-vide can be done with a rice cooker, a PID controller, and a vacuum sealer. Setup cost ~$300.
At the low end, you can work with a thermometer and a pot. This approach is the easiest way to get started, but it's very limited. Sous-vide eggs, for example, need temperature accuracy within 2 degrees for 75 minutes, something that is too difficult to do manually. Sous-vide short ribs are great because you can cook them rare (impossible with conventional methods) but that means holding the ribs at about 135 degrees F... for ~40 hours. It's fun to try it out with salmon because you get a texture that is unique to the technique, but there's a lot more to play around with once you spring for the home setup.
I recommend this book
Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_apa_i_ZaIYCbCBB8CRA
Julia Child's Mastering the Art of French Cooking is easily the best book to learn French cooking. It has very thorough instructions for techniques, authentic recipes, adapted for the American kitchen.
I also recommend Larousse Gastronomique,
Escoffier and
Jacques Pepin's Complete Techniques.
You mentioned that you prefer recipes that are simple and not too time consuming. The problem with that is, most authentic French cooking is time-consuming and laborious. This is why it is so delicious and intricate. However, I do have one cookbook that I don't use too much anymore, but it features great recipes that are fairly quick and accessible.
https://www.amazon.com/Larousse-Gastronomique-Greatest-Encyclopedia-Completely/dp/0307464911
The Larousse Gastronmique is a whole lot of fun to poke through. Tons of information on ingredients, restaurants, and chefs, although it does sway heavily toward French cuisine. The newest edition is pretty expensive, but the Older editions can be had for not too much cash.
I think for me (i'm not a bartender - just a lowly at-home hobbiest), the most transformation book i've read was the Seven Bottle Bar. It seems like your books are leagues above that.
I started by wanting to make specific drinks that i'd had in the past, but Seven Bottle gives you a primer and base that lets your understand drinking construction before you move on to bigger and better things. Also, being able to whip up real and delicious drinks from minimal ingredients, or substitute ingredients has been a skill i rather enjoy having.
edit: it's twelve bottle bar.
My Favorites:
How to Brew by John Palmer
The Complete Joy of Homebrewing Charlie Papazian
Brewmasters Bible By Stephen Snyder
Extreme Brewing by Sam Calagione
Brew Like A Monk By Stan Hieronymus
Radical Brewing by Randy Mosher
If you’re interested in Indian food and instant pot, I cannot recommend this book highly enough.
Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_api_i_wOQMDb08ETPNN
Mastering the Art of French Cooking by Julia Child.
http://www.amazon.com/gp/product/0399164049/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0399164049&linkCode=as2&tag=natdee-20&linkId=JXCE3CJQJ5ZRVBNO
Better Homes and Gardens Cookbook
This is a classic of basics IMHO. There's a couple chapters in methods, stocking your kitchen, spices, etc. Then there's endless recipes of the basics/classics: lasagna, mashed potatoes, cookies, etc.
I use my copy more than any other cookbook.
Edit: Amazon.ca link
This cookbook exists. My wife gave it to me as a gift. It's nice, but I haven't yet been able to persuade her to actually make me any of the recipes yet. (What, do it myself? Nah...)
This blog also exists.
Jacques Pépin New Complete Techniques
The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook
The Food Lab: Better Home Cooking Through Science
From here you can move on to:
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
&
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
These are all great resources. Also look for culinary school text books and always youtube.
The resources are out there and with everyone having a different way to learn and adopt information the variety in options is tremendous. Good luck and keep cooking. If you have any questions please reach out and if I can help I will.
Julia Child's classic is what alot of people learned with. You'll learn the fundementals of french cooking which is essential for all aspiring chefs.
http://www.amazon.com/Mastering-Art-French-Cooking-Volume/dp/0394721780
People are recommending Veganomicon, which is a great book and you should pick it up (along with everything else by Isa Chandra Moskowitz), but since you mentioned finances, allow me to recommend Vegan on the Cheap. Every recipe is ≤ $2 per serving.
There are lots of qualified people posting, so I'll just chip in my 2c.
When you go grocery shopping, stick to the outside of the store. Butcher, deli, produce, milk, eggs, bakery, etc. The stuff on this inside is all expensive and all much less healthy for you. If you have something specific you want, go and get it, but don't wander the aisles - and certainly don't do so on an empty stomach.
There's 1c, and here's my other: it sounds like what was wrong with your sandwich was a lack of flavour. French bread, deli turkey, provolone cheese, and spinach are all good things, but you didn't have any sort of sauces on there. Toss a little mayo and mustard into a bowl, mince some garlic (get a garlic press, by the way - there's an extra 1c, free of charge!) and throw that in, too, and mix it all up, and spread it on the bread before you grill it.
Oh, what the heck; I guess I'm feeling generous now that you've got me started. This book (or in paperback) has been very, very helpful to me. The subtitle should catch your attention: "simple recipes for great food". That's exactly what it is. Further, he includes details on how to choose good ingredients, different ways of preparing food, and many, many recipes, often with several interesting variations. From one of his recipes for pork chops, I could eat a different meal each night of the week. This book will do a lot to teach you how to cook, if you let it. You should definitely make a trip to Chapters and look for it. I firmly believe that if anybody has room or time for only one cookbook on their shelf, and they're a new cook, this is the book for them.
So I guess you ended up with 4c, after all. What a deal! Best of luck, and I hope you fall in love with cooking. There's no food better than good food you prepare for yourself. =)
edit: Oh yeah; I somehow completely forgot to chip in this last 1c: don't worry about choosing "the right bread", or "the right sandwich meat". Part of being new to all of this is finding that out for yourself. Every time I go grocery shopping, I try to find a new kind of bread to buy. Right now I'm on pumpernickel (a 675 g loaf is less than $3 (Canadian), on par with all the others) and it makes DYNAMITE tuna sandwiches. Just experiment, and learn what you like by experimentation. Don't let other people ever tell you something is "bad" because they didn't enjoy it. (If they have objective reasons, like, "the back and ribs cut of chicken is almost entirely bone, and hard to eat", then you might want to pay attention.) Tastes vary wildly and you owe it to yourself to try everything once. You never know what you might love! =)
How to Brew - John Palmer
Designing Great Beers - Ray Daniels
Brewing Classic Styles - Jamil Zainasheff and John Palmer
Brew Like a Monk - Stan Hieronymus
Clone Brews - Tess and Mark Szamatulski
Yeast - Jamil Zainasheff and Chris White
Beer Captured - Tess and Mark Szamatulski
Radical Brewing - Randy Mosher
Brewer's Association Guide to Starting Your Own Brewery - Randy Mosher
First of all, good for you two for jumping in, it seems like a huge challenge at first so good for you for taking it on. Having a partner puts you both at a serious advantage, the transition is completely painless.
I would suggest the website vegankit.com for help getting started. I found the site a few weeks after I had been vegan and if nothing else it can point you in the direction of other references. Also I suggest the book eating vegan on $4 a day . I haven't read the book but I have seen it recommended several times on vegan youtube channels. That's another huge resource, youtube has a ton of recipes and tutorials.
I would also try your best to forget things people have told you about veganism especially that it is "expensive". This is simply not true.
Also from what I have researched on soy, (I am not a doctor) just a passionate vegan that wants to encourage you both, consuming normal amounts is perfectly fine for you, anything you can get from too much soy is probably not nearly as painful as the consequences of too much meat (colorectal cancers, bowel cancer, heart disease, etc.) I feel like many of these arguments are just based on things that are spread solely by word of mouth and don't really hold up to argument whenever you look at them critically.
Go into this experience with an open mind, and a positive outlook knowing that you are making a simple and exciting change (read that improvement) in your daily lives and in your health while simultaneously excluding yourselves from supporting mass torture and killings of innocent, sentient individuals.
One other thing, you don't even need that much soy, a lot of the easy pre-made kind of stuff is soy based, but definitely not all of it. I personally eat about as much lentils as I do soy (maybe more?), there are a ton of options. I have been vegan for about six months now, and from what I hear it has never been easier; and I believe it.
You don't have to be vegan chef to cook vegan food. Check out eat vegan on $4 a day and /r/veganrecipes :) Eat lots of soups, dried(not canned) beans, rice and produce. I do a lot of vegan cooking so pm me for recipes! Good luck!
>Except that eating is necessary. Killing someone would only be beneficial in the same way if you're a cannibal.
But you already admitted that meat is a choice. If you can eat something that doesn't require the death of an innocent creature, why in the world would you choose to kill an innocent creature for your meal? I view this as ethically impermissible. In fact, I view meat eaters in roughly the same way as cat torturers. I can't imagine why a person with a choice in the matter would actually choose to kill innocent animals because they taste good. I find it deeply disturbing, and I can't view those people as anything other than soulless monsters. For that reason, I have great difficulty with the idea of dating a meat eater. I wouldn't date a hobo-killer either.
> my goal is to cut out that expense and prepare food at home which is where my plan tends to fall apart.
You can be vegan on four dollars a day.
> I just don't think the OP's tactics are right. Making him hide his food, making him hide when he eats, "rewarding" him by allowing him the use of a room in his own house...it's so degrading. You don't come at someone like that if you are hoping to convert them.
I agree, but I also understand the sentiment. I've been vegan for nearly four years and I approached it initially in roughly the way you seem to be doing now. My problem now is that I have been exposed to too much information. I believe I suffer from mild Secondary Traumatic Stress Disorder, and I think many vegans can claim likewise.
The problem, of course, is that we live in an omnivorous world and it's very difficult to find love even without the added constraint of ensuring that our loved ones are vegan. I once had a girl who was interested in me hint that I must get lots of girls because I'm vegan. Girls are often attracted to my dedication when they find out I am vegan, but you've heard enough from me to understand the problem with that. My life would be a lot easier if I just gave up and went back to killing animals, but I would hate myself (to put it mildly). So even though I don't agree with OP's approach, I have a lot of sympathy for her.
Larousse Gastronomique
Mastering The Art Of French Cooking by Julia Child.
You can't go wrong with the standard bearer.
Liquid Intelligence by Dave Arnold is a great book about the art and science behind mixing cocktails.
https://www.amazon.com/Liquid-Intelligence-Science-Perfect-Cocktail/dp/0393089037
The Kentucky Derby is coming up this weekend, so I thought I'd put together a batch version of the Mint Julep that makes it easy to serve large groups at once.
This recipe uses blender muddling to get a better mint flavor than standard muddling. And it also makes it easy to make many drinks at once. You won't be adding ice to the blender so you can fit many multiples of the recipe below into the blender at once. Just don't make them too far in advance — the mint begins to change flavor after about 15 minutes.
Serves 2.
Blender-muddle mint and bourbon: put mint and bourbon into blender. Liquid must completely cover blades to blend effectively so prepare at least two servings (as written above) or more at once. Blend on slow for a few seconds then fast for a few seconds. This method will extract more of the target mint flavor and less secondary bitter flavors from the same amount of mint than muddling and prevents the mint from browning.
Fine-strain and add simple syrup. Divide the liquid between two julep cups. Add some crushed ice, stir, then continue adding crushed ice until it's heaping. Clap mint sprig and add it and a straw to cup.
This blender-muddling technique was developed by Dave Arnold and is described in greater detail in his excellent book Liquid Intelligence. Here's a video of him demonstrating both nitro-muddling and blender muddling.
Julia Child has a series:
http://www.amazon.com/Mastering-Art-French-Cooking-Volume/dp/0394721780
He did! http://www.amazon.com/Cooking-Comically-Recipes-Youll-Actually/dp/0399164049/
The Star Trek Cookbook
Bam.
Grab a copy of The 12 Bottle Bar ...its about maximising drinks whilst minimising bottles and expense.
Did you mean 12 Bottle Bar, possibly? If not, can you link to the book you're talking about?
Pinterest might be an easier way to find links. I know not a lot of guys use it... but there's a reason girls are obsessed with it.
Type in meal prep with your choice of adjective (cheap, easy,
vegetarian, chicken, etc) and you'll come up with tons of options.
But in the meantime, here are a few links! Chicken burrito bowls. Teriyaki Mushrooms with steamed broccoli, rice, and salmon if you're feeling fancy (I watch for sales on the frozen preseasoned fillets and just pop them in the oven the night before to avoid them sitting cooked in the fridge for too long). Greek Chicken Bowls. When I'm feeling ~decadent~ and have enough time I like to make a big batch of mushroom bourguignon to go with noodles or mashed potatoes during the week. Crockpot meals are also usually good for 2-person meal prep because the recipes are usually designed for families/parties. Throw them in at the start of your prep day, then portion them out with your meal prep basics like rice and veggies. Bonus points if one day you prep a bunch of crockpot freezer meals so that you can either have them ready for your foreseeable prep days or in the middle of the week when your fresh prep has run out. There are too many crockpot options to link up so I'll just say again, Pinterest it up! I do have a killer pot roast recipe if you want it but if you're avoiding beef it's null. Lastly, I'd recommend the cookbooks Well Fed, Flat Broke and Good and Cheap which aren't meal prep specific, but are fantastic resources for learning how to cook cheaply and deliciously. Some of their big batch or casserole recipes work well for meal prep (WFFB's tuna dill pickle casserole or potato mushroom thingie, GaC's peanut chicken come to mind). Others are just nice quick recipes to have around when you need them. Best of luck!
It's OK to start using cookbooks. You'll learn a lot and the pros still use them, too. The cookbook I recommend is Mastering the Art of French Cooking by Julia Child.
But isn't French cooking super complicated and difficult for a newcomer?
Well, it can be. But French cooking actually starts with very simple building blocks anyone can make. Julia Child teaches you the easy stuff at the beginning and holds your hand into the more complicated recipes. This book will turn you into an excellent chef.
Further, French cooking isn't too different from American food. The names change, but you will find plenty of familiar food and everyone will love eating it.
In a nutshell, what you need to learn is how to prepare a few high quality ingredients with the correct technique. I'd recommend starting with a roux, or a white sauce. Use the white sauce to make homemade macaroni and cheese. It's nothing like what comes in Kraft's cardboard box. The only problem will be your family complaining that you should have made more.
No reason why not. In fact, I sometimes pre-batch Manhattans (undiluted) and then mix with the appropriate amount of ice water (sans ice) for a finished cocktail. Makes quick work if serving them for a group of people.
Credit to Dave Arnold's Liquid Intelligence (https://www.amazon.com/Liquid-Intelligence-Science-Perfect-Cocktail/dp/0393089037/ref=sr_1_1?ie=UTF8&qid=1523124676&sr=8-1&keywords=liquid+intelligence) for that suggestion.
Go pick up the book 12 Bottle Bar by the Solmonson's, work your way through that, then pick up The Bar Book by Jeffrey Morgenthaler, and work your way through that. Then if you want to get all crazy on recipes get the PDT app on your iPhone or pick up the PDT or Death and Co books if you don't have an iPhone. Then if you want to get crazy with techniques... Pick up Liquid Intelligence
Brand suggestions?
Bourbon - Old Granddad or Buffalo Trace
Scotch - Famous Grouse Blended and Laphroaig 10
Irish Whiskey - Bushmills
Brandy - Paul Masson VSOP
Cognac - Jacques Cardin VSOP Cognac
Vodka - Tito's
Gin - Aviation/New Amsterdam and Tanqueray
Tequila - All the Espolon stuff for Blanco, Reposado, Anejo
Mezcal - Del Maguey Vida
Rum - Flor De Cana 4 year+Plantation 5 year+Myers (people may scoff at Myers, but it's a signature style in a way, good for the price too)
Vermouth - Dolin Dry Vermouth and Carpano Antica Sweet Vermouth (Keep them in the fridge after opening!)
Bitters - Angostura, Regan's Orange bitters
Others - Campari, St. Germain, Benedictine, Pernod Pastis, Luxardo Maraschino Liqueur
Non-alcoholic - Lemons, Limes, Oranges, Fever Tree Ginger Beer, Fever Tree Tonic Water, Fever Tree Seltzer, Eggs, Cream, Orange Blossom Water
Watch small screen network's videos, read jeffrey morgenthaler's blog, and keep an open mind.
Don't know if I missed anything.
http://www.amazon.com/gp/aw/d/0399164049/ref=redir_mdp_mobile?pc_redir=T1
EDIT: Get this thing. You wont regret it.
You have made the most important step, which is doing research by asking here (or any similar place). The best way to learn to cook as an adult with minimal prior skills is to match up a good general cookbook with a plan to practice cooking skills and a web/YouTube addiction. My current recommendation is Bittman's How to Cook Everything. He has been splitting off iterations for marketing, but the big red brick is my favorite to share.
I think that anyone looking to delve into the "why" of Bittman will benefit from bookmarking Serious Eats to read through from time to time and to search as a reference, The basic YouTube balance is Chef John's Food Wishes; he covers an amazing range of dishes, with varying results and good insight as to where things went wonky. Because he is also process driven - and fun - I learn a lot from him when I am thinking about a new dish.
If chicken is a problem, temporarily switch to thighs. They are more flavorful, but really hard to dry out. Refine your first attempts there.
How to Cook Everything by Mark Bittman
The first time my gf cooked for me, it was a recipe from this: http://www.amazon.com/Star-Trek-Cookbook-Ethan-Phillips/dp/0671000225
That night I knew she was the one.
So I went and read that report you referred to (or at least, what they said in the Washington Post about it):-
https://www.washingtonpost.com/news/wonk/wp/2018/04/03/the-hidden-crisis-on-college-campuses-36-percent-of-students-dont-have-enough-to-eat/?utm_term=.dd26d35d9f78
I must admit that some things do sound a little odd to me. For example, here is one passage from the Washington Post article:-
>“I’m not going hungry per se, but there are days I’m just not going to eat,” she said. “Today, I am kind of hesitant to buy food, because I have less than $100 and I need to do laundry. Do I want to do my laundry or do I want to eat today? That is the kind of question I’m dealing with.”
OK, so I'm a bit confused here. Does doing your laundry in a laundromat cost the best part of $100 in the USA?
Is food really so expensive in the USA? If I walk down to my local British equivalent of Kroger or Walmart I can easily find a 16 ounce frozen spaghetti bolognese or chicken curry with rice or shepherds pie that is going to cost me a pound (US$1.40 - and that's including tax) that I can quickly do in the microwave in four minutes without any problem.
Do these sort of things not exist in the USA? The spiritual home of fast food?
Then. I know that it can be a real pain to cook for yourself while at university - but there again I managed it living with three other guys and we didn't starve or live off take outs (apart from a Saturday night kebab [gyro for Americans] after a couple of beers).
I think that u/horse19 referred to this in another reply but it is certainly more than possible to live spending US$100-150 per month on food.
For example, there is an English food blogger, author and activist by the name of Jack Monroe (she's also done a TEDx talk here )
This is a bit about her on Amazon:-
>Jack was a cash-strapped single mum living in Southend. When she found herself with a shopping budget of just £10 a week to feed herself and her young son, she addressed the situation with immense resourcefulness, creativity and by embracing her local supermarket's 'basics' range. She created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap. Learn with Jack Monroe's A Girl Called Jack how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food.
https://www.amazon.com/Girl-Called-Jack-Delicious-Recipes/dp/0718178947
and this is the blog:-
https://cookingonabootstrap.com/
There is a similar author in the US that I'm aware of by the name of Leanne Brown:-
>Cheap Eats: A Cookbook For Eating Well On A Food Stamp Budget
>
>When Leanne Brown moved to New York from Canada to earn a master's in food studies at New York University, she couldn't help noticing that Americans on a tight budget were eating a lot of processed foods heavy in carbs.
>
>"It really bothered me," she says. "The 47 million people on food stamps — and that's a big chunk of the population — don't have the same choices everyone else does."
>
>Brown guessed that she could help people in SNAP, the federal government's Supplemental Nutrition Assistance Program, find ways to cook filling, nourishing and flavorful meals. So she set out to write a cookbook full of recipes anyone could make on a budget of just $4 a day.
>
>The result is Good and Cheap, which is free online and has been downloaded over 700,000 times since Brown posted it on her website in June 2014. A July 2014 Kickstarter campaign also helped her raise $145,000 to print copies for people without computer access. And on July 21, the second edition was published with 30 new recipes.
https://www.npr.org/sections/thesalt/2015/07/27/426761037/cheap-eats-a-cookbook-for-eating-well-on-a-food-stamp-budget
It's also available on Amazon:-
https://www.amazon.com/Good-Cheap-Eat-Well-Day/dp/0761184996
Now before anyone starts saying that the recipes are likely to all be tofu and lentil burgers - no that isn't the case. I just had a quick check on her blog and one of the latest recipes was Sausage & Bean Casserole which, quite frankly, was exactly the sort of thing I lived on in university.
She claims that this recipe would feed four people at a cost of 60p (84 cents including tax) each. If this was a family of four with two children I could quite believe it but, if it were teenage guys living at university then it would probably only feed three. But there again, that still only works out at 80p (US$1.13 including tax) each.
I certainly remember that I had to be very careful indeed about what I spent my money on - are things really that significantly different nowadays? Or are students choosing Netflix over food?
Another redditor beat you to it When you buy it, one goes to you and they send one to someone else. Also, there's a PDF version for free.
The standard ones: The Brewmaster's Bible by Stephen Snyder
How to brew by John Palmer
Designing Great Beers by Ray Daniels
Brewing Classic Styles by Jamil Zainasheff & John Palmer
The Complete Joy of Homebrewing by Charlie Papazian
Brew Like a Monk by Stan Hieronymus
Yeast by Jamil Zainasheff & Chris White
(= I own this book)
If there are red flags I'm doing in these pictures, please let me know.
edit:
1st batch: Craft-A-Brew APA Kit
2nd batch: Northern Brewer's 1 Gallon Bavarian Hefe Kit
3rd batch: DrinkinSurfer's Milk Oatmeal Stout Recipe @HBT
If I could start over I would go straight to the 3-gallon batches. I hovered around them but I think it's the perfect batch size for beginners -- 1) Most people have a stockpot lying around the kitchen big enough to hold three gallons, 2) The batches are small enough so you don't have to drink two cases of bad brew, but big enough so if you enjoy it [which I'm thoroughly enjoying my first APA], you'll have plenty to taste and rate the evolution of the flavors over various weeks of priming and give out to family friends who are interested to try out what you made, 3) I ordered 3 Gallon Better Bottles for several reasons including worrying about shattering a glass carboy as a newbie. They also qualify for free shipping on MoreBeer's website with purchases above a certain price. 4) Even though I brewed a 5 gallon batch, and since I'm brewing solo, I'm already not looking forward to bottling the whole batch at once so I plan on breaking up bottling between two days.
For resources, I lurk this sub like a crazy stalker. The Daily Q&A is full of information both crucial and minute. I listen to James Spencer's Basic Brewing Radio podcast and practically substituted it for all music recently. It's family friendly and entertaining [I heard the other podcasts aren't so much]. I read Charles Papazian's Complete Joy of Homebrewing, 2nd ed. and For the Love of Hops by Stan Hieronymus to get a better understanding of the hops varieties and characteristics. I plan on reading John Palmer's How to Brew and Ray Daniels Designing Great Beers in the future, as well as Brew Like a Monk. Also, the HomeBrewTalk stickies in the forums provide good picture tutorials for several different styles of brewing.
I got into homebrewing so I can brew the, then, only beer style I liked: Imperial Stouts. But as I learned more about the balance and flavors of beer I surprised myself by branching out to enjoying other beers [even the odd IPA every so often]. My narrow scope of beer has broadened more vast that I ever would've imagined it. My brother got me this beer tasting tool kit used for blind taste tests so I try to keep good records and actively taste and appreciate craft beers. I even keep a couple in my wallet for tasting beers on draft.
I really wish I had an immersion wort chiller, a bigger boil kettle, a mash tun, and a propane burner. Those few equipment pieces hinder me from exploring more advanced style of homebrew. I intend to upgrade to all-grain but making the switch is really expensive. I'm still in the look-to-see-what-I-have-lying-around-the-house phase equipment-wise.
Which leads me to: don't be scared to spend money while DIY-ing. Many of you have probably seen my (and many others', most likely) shitty stir plate. DIY should be a balance of doing things on the cheap, but still making it work and function well. There's no point in DIYing if you're not going to be happy with it and just end up buying the commercial equivalent anyway. That's where I am right now.. I'm currently trying to salvage a cooler [no-spigot] I found in my garage and turn it into a mash tun instead of just buying a new cooler with a plastic, removable spigot. I'm certain it would make DIY easier but slightly more expensive.
But the suckiest thing for me about homebrewing is that I don't have a car so getting local, fresh ingredients and supporting my LHBSs is a piece of PITA bread.
Here's the book.
You basically make it the night before and let it chill in your fridge until the next morning. It's just fine to eat around lunchtime without keeping chilled (assuming you work in a climate controlled office and not out in a hot field somewhere).
Edit: Here's the box I bought for anyone interested.
>I can agree we can survive, however I do not believe judging if humans are able to thrive on something if that means it is natural.
So you're saying you'd rather choose a diet that is more destructive to animals and the environment, because you deem it to be more natural? Even though the other option is perfectly fine and can't even prove that one diet is more natural.
>Dogs can thrive off of dog food however it is not their natural diet.
What's more important? Thriving on a "unnatural" diet or thriving less on "natural" diet?
I'd argue all the nutrients are "natural" btw.
>It is hard to claim which one is clearly more more ethical as it does need close attention to make sure you have the nutrients you need on a vegan diet.
What nutrients do you get in animal flesh that you can't get in plants?
Like I said, all the major dietetics and health organizations in the world agree that vegan and vegetarian diets can be perfectly fine.
This had been paid close attention to.
>It is also generally more expensive and hard to upkeep which can give people with low income tough results.
This is another weird myth I hear occasionally.
If you go into any grocery store, the most expensive foods tend to be the animal flesh and cheese. The cheapest foods are the beans, rice, potatoes, pasta, lentils, etc.
Since going vegan I actually spend less money on food than I used to, as the majority of my diet consists of ingredients like oats, starches, carbohydrates and vegetables, all of
which are among the cheapest foods you can buy. The only time where vegan food can be more expensive is when buying the substitutes, for example, frozen vegan ‘chicken’ nuggets are still more expensive than non-vegan chicken nuggets, but this is to do with supply and demand. As more people go vegan and buy those products, the cheaper they will become.
Plenty of material out there to help people on a budget. Here's a book on how to live vegan $4 a day.
https://www.amazon.com/Eat-Vegan-4-00-Day-Conscious/dp/1570672571
Thomas Keller has a cookbook called Under Pressure that's good. It's aimed at professionals, but it's perfectly accessible for home cooks as well. There's a big section on food safety that's on the scary side. (I keep waiting for the first round of sous vide botulism deaths)
And there's a web site called chefsteps that puts out a lot of sous vide articles and video tutorials. Highly recommended.
And this.
HTH
Obligatory edit: My first gold! Yay! Thank you, whoever that was! You made my day!
Getting the required amount of protein is no problem for either a vegetarian or vegan diet/lifestyle. You must simply mix incomplete proteins in one meal in order to account for a complete protein. The most used example is mixing rice with beans. Whereas most non-animal protein sources must be mixed, there are a few which stand alone as a complete protein. Vegan complete protein sources include soy and quinoa (a grain). Quinoa is really delicious and can be used from a couscous alternative, to a main bulk ingredient to stuffed peppers.
As for recipes, I suggest Isa Chandra Moskowitz
The PPK (PostPunkKitchen) has some good recipes, but I would really suggest buying her book Vegan For a Vengeance.
I bought this:
https://www.amazon.com/Indian-Instant-Pot®-Cookbook-Traditional/dp/1939754542
(Sorry on mobile and I can’t do a normal link.)
I really love the recipes. I use the box Six Spices, and started really getting into the easier approach to Indian Cooking.
Here are a few things I've been making regularly in my Instant Pot:
Vegan with a Vengance! Even if you're not Vegan it's got some good stuff (like carrot raisin muffins).
If you like Indian, her cookbook is totally worth the buy.
This book will show you how to eat a vegan diet very inexpensively:
http://www.amazon.com/Eat-Vegan-4-00-Day-Conscious/dp/1570672571/ref=sr_1_1?ie=UTF8&qid=1369194374&sr=8-1&keywords=eat+vegan+on+%244+a+day
In theory that would bring you down to $28 a week.
Out of curiosity are you eating a lot of vegan fake meat products or other packaged foods?
I don't have exactly what you're looking for, but there are some pretty great bento books that let you make and freeze sides that you can mix and match with fresh or other frozen things to make a balanced, quick lunch in the morning. The two I have are Effortless Bento and The Just Bento Cookbook.
​
I know that's not exactly what you mean, but it's the closest resource that I use.
Under Pressure by Thomas Keller.
It's "instant pickles!" You basically throw salt and lemon juice onto cucumber and cabbage, rub it in, and wait 10 minutes.
Since it's the very first bento, you can actually see it with the sample Amazon gives you: https://www.amazon.com/Just-Bento-Cookbook-Everyday-Lunches/dp/1568363931
Get the book Under Pressure. Literally a Bible full of info on the machines themselves and the technique. Also a huge wealth of recipes with cook times and temperatures for nearly everything you'd need.
Under Pressure: Cooking Sous Vide (The Thomas Keller Library) https://www.amazon.com/dp/1579653510/ref=cm_sw_r_cp_api_voa8yb3VJXAHS
Three big ones that immediately come to mind:
Don't take everything as fact but Thomas Keller's Under Pressure is pretty good.
Just a some that likes cooking alot here. Maybe pick one of these bad boys up and start playing.
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355
http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?s=books&ie=UTF8&qid=1373677797&sr=1-1&keywords=thomas+keller+cookbooks
http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_2?s=books&ie=UTF8&qid=1373677797&sr=1-2&keywords=thomas+keller+cookbooks
http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=sr_1_3?s=books&ie=UTF8&qid=1373677797&sr=1-3&keywords=thomas+keller+cookbooks
http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_4?s=books&ie=UTF8&qid=1373677797&sr=1-4&keywords=thomas+keller+cookbooks
http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510/ref=sr_1_6?s=books&ie=UTF8&qid=1373677797&sr=1-6&keywords=thomas+keller+cookbooks
http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_9?s=books&ie=UTF8&qid=1373677797&sr=1-9&keywords=thomas+keller+cookbooks
http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&qid=1373678139&sr=8-1&keywords=ratio
So, for the Indian recipes I got my recipes from Urvashi Pitre's Indian Instant Pot Cookbook. She does beef dishes too (I come from Kerala, we do eat beef, so it's often a rarity to find beef-specific Indian dishes in an Indian cookbook without people getting offended, which is why I like this one so much)
Otherwise, if there's a specific recipe I want to learn how to make with an instant pot, usually just googling "<Recipe/Dish name> Instant Pot" usually ends up giving me something workable, which I can tweak to my tastes.
I use Larousse Gastronomique as my standard reference book. It is more of an encyclopaedia and reference book than a cookbook. However, it absolutely excels in what it does.
http://www.amazon.com/gp/product/0307464911/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687682&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=0609609718&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=1F0AATX2VCM7YG8VPV79
I would also add Jacques Pepin's Complete Techniques. He is after all, the master of techniques and crucially, in explaining the fundamentals of his techniques really really well.
http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1449167360&amp;sr=1-1&amp;keywords=jacques+pepin+techniques
There's also a DVD on his techniques which is far easier to understand than the book.
http://www.amazon.com/Complete-Pepin-Techniques-Recipes/dp/B000LXHJZA/ref=sr_1_cc_1?s=aps&amp;ie=UTF8&amp;qid=1449167416&amp;sr=1-1-catcorr&amp;keywords=jacques+pepin+techniques+dvd
Mastering the Art of French Cooking by Julia Child
An infusion like this generally requires some trial and error. Some ingredient combinations are impossible to mess up: Strawberry infused gin? AMAZING no matter what. Coffee is much more difficult.
This book would be good reading for anyone who wants to nerd out. He has a nice lil section dealing with coffee cocktails and coffee infusions.
If you can't get your hands on Death and Co and need something to pass the time, I would highly recommend Liquid Intelligence by Dave Arnold
An excellent book for you at this point would be Jacques Pépin's Complete Techniques. From the description:
"Jacques Pepin's Complete Techniques features everything the home cook needs to perfect: poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Featured throughout the book, Pepin's classic recipes offer budding masters the opportunity to put lessons into practice with extraordinary results."
It also covers things like knife technique and other fundamentals, which you mentioned.
As far as French cooking goes, although they've been around awhile, two books that are still definitive on the subject are Mastering the Art of French Cooking by Julia Child, Volume One and Volume Two. All three of these books (Pepin plus these two) are foundational to learning about cooking. There are others, but these will give you a very good start, and will increase your cooking skills and knowledge exponentially.
If those aren't enough, you can also check out The Professional Chef, which is a fantastic book of recipes and techniques put out by the Culinary Institute of America. It's a bit spendy, but worth it if you want to learn. The Amazon links are provided for reference; if money is an issue you can quite easily find all these books used.
Non-mobile link
It's already in the works.
This book helped a friend of mine get into cooking for himself. Nothing overly complex, and its fun to read while cooking.
http://www.amazon.com/gp/product/0399164049/ref=oh_details_o02_s00_i00?ie=UTF8&amp;psc=1
I occasionally make my own vegan substitutes and generally use recipes from vegweb.com that have good reviews.
Vegan on the Cheap is another good source for these things. It even tells you how much each recipe costs to make.
For learning basics you can't go wrong with the Better Homes and Gardens Cookbook It's a staple in the kitchen of every person I know.
*Edit: a word
Great, I’m excited to begin. Thank you for doing this!
DISCUSSION:
RECIPE DISCUSSION
I looked through the 1896 cookbook and decided to try to translate a soup recipe into modern format. It was tough because it doesn’t specify temperatures or ingredient quantities, so I took my best guess. However, I’ll probably measure more to taste when I cook it. I’ll update with a pic once it is made. Here’s the recipe I chose and translate:
Herb Soup with Parmesan Cheese:
TOTAL TIME: 55min.
Serves: 4
Ingredients:
Directions:
EDIT: Have you thought about posting this to /r/cooking, /r/Universityofreddit, /r/food, etc...? I'm sure there are people in other subs that can benefit from this series.
QUESTION: Am I right in thinking that chervil is labeled as curly parsley in the store, or is that something different?
When I was a kid this was a staple in our home. While it may be quite simple and from the 70s-80s the sauces, techniques and basic recipes are a fantastic starting point.
this is the current version of the one given to me as a new bride 18 yrs ago:
http://www.amazon.com/Better-Homes-Gardens-Cook-Plaid/dp/0470560770
(make sure you get the spiral bound!)
all the basics, a few nice date-night special recipes, and very straightforward instructions. I don't refer to it much anymore, but I still use the pizza crust recipe!
Impress yourself! Because you are worth it, and you deserve a nice dinner. Make a very simple roast chicken; much easier than you'd expect. You can often find a chicken (at least where I am) for about a dollar a pound, and you'll get a few dinners out of it. Can save the bones to make soup or stock if you like, but for now...
I am a fan of two recipes, but there are 10,000 variations. Neither of these call for butter or oil, or anything exotic. So, it's basically just you and the bird. Roasting pan or cast iron, some way to raise the bird up (roasting rack, or one of those silicon trivets will do it, too), salt, pepper are the themes between both. The second recipe is slightly fancier and also calls for a lemon and some rosemary. You can use dried rosemary.
---this recipe is simply badass in its simplicity and its ease. Literally bird + salt + pepper + heat.
bird, lemon, salt, rosemary, black pepper, a lemon.
---Zest the lemon if you have a zester. If you find yourself with a spare $10ish lying around, get a microplane. If you don't, don't worry about it. Cut the (maybe naked) lemon in half. Squeeze some of the lemon juice onto the bird. Get the zest onto the bird if you have it. Rub with some salt. Throw some rosemary on there. Get some rosemary and salt inside the bird, and put the lemon halves inside, starting breast side down. Put on roasting rack, 350 for... whatever the package recommends based on weight. I would hit the bird with some black pepper. Maybe throw a little garlic inside the bird. Not critical.
---I also tend to put in about 2 cups of liquid into the roasting pan -- usually 2 or 3 to one water to white wine, but if you don't have white wine (I buy cheap white and cheap rose for cooking) it's fine. I tend to flip the bird (haaaaaaaaa) after an hour or so. This is a much slower method.
-----------------------------
Other thoughts:
--the bigger grocery stores sell like bulk tins of black pepper. These are often only a couple of dollars, and many times are the cheapest way to get it. If it gets a little weak, use a little more.
-----------------------------
I hope this helps. PM if you like. I know depression and anxiety all too well, and not wanting to cook is common with that -- and just makes you feel worse.
Not so much a tip or easy recipe, but I cannot stress how useful a book like Better Homes & Gardens New Cookbook is. Contains everything you need to know if you're moving out on your own. How to use and maintain your kitchen equipment, boiling/freezing points of everything you might need to know, basic and advanced cooking techniques, etc. Also comes with a section on mealplanning and the like.
This book looks amazing--I'm about to purchase it myself!
I'd also recommend the Better Homes and Gardens New Cook Book. My mom gave me her old copy when I moved into my own apartment and it's saved me from disaster on more than one occasion. It covers just about every basic dish you could dream of and makes sure to outline every step. There are lots of nifty charts and resources (to name just a few: the back cover has a list of emergency substitutions, there's a section on selecting fresh fruits and vegetables, and the back of the meat chapter has an extensive list of cooking times!).
Also, if your future husband has the time and doesn't know how to cook much either, mayb try cooking some meals together! It could be a fun at-home date night and you'll both learn some things. :)
Better Homes and Gardens Cookbook
It has more than just recipes, it will tell you which part of the cow your steak is from, how to cook different cuts of meat, and has some pretty good recipes. I really like the meatloaf recipe they have in there.
Well, for me at least, the internet has largely made print cookbooks obsolete, but if you're unable to use the internet or just simply want to have a print cookbook then you can't go wrong with the Better Homes and Garden "New" Cook Book.
I have it and it covers a great deal of information. Great for beginners. It's apparently pretty cheap too. I got mine for my wedding.
I'm currently in Monk Mode myself. I'm probably only going for at most a 3mo. term at this (Started Dec. 1st). It sounds like you have a good plan. I'm focusing on the following things:
For learning to cook I highly recommend this book.
For addressing approach anxiety I recommend The Rules of the Game.
This is an excellent book on habit change. (OP this is how you start to break down those "masturbatory" habits)
Also, Monk Mode is basically an exercise in stoicism. This book is awesome.
Since you'll have plenty of time to read here are some other Books I recommend:
"No More Mr. Nice Guy"
"Models: Attracting Women Through Honesty"
"The Talent Code"
"Man's Search for Meaning"
"Flow"
Final thoughts OP. 6 months is definitely a worthy goal however studies show that 90 days is usually what it takes to create new habits and routines. You have to be consistent though. Just food for thought.
(Edit: I suck at formatting)
The Star Trek Cookbook
I most certainly did!
There's actually a recipe for Sisko's jambalaya in the Star Trek Cookbook.
It's quite good.
http://12bottlebar.com/
Go to that site, which is sadly no longer active, but the back log is great. Find recipes that basically use the stuff you have, and start working your way through it. Read the articles.
Or, they have a book, which is worth buying.
You will likely not be needing that blender, at least not very often. I find most blended drinks are more work than what they're worth on a small scale.
Otherwise, you just need a shaker and a pint glass for stirred drinks. You also might want to purchase a Hawthorne Strainer, a jigger, and possibly a mesh strainer.
I could list out 50 drinks that basically just use the spirits you have plus some juices/sugar, but I'd just be listing the stuff that's on 12 Bottle Bars site.
I won't do a ton, but here's an example of one rabbit hole: First, make a Gimlet, if you like it, then try a Fitzgerald, if you like it, then make a Bee's Knees. If you like that, then make a Gold Rush...
You get the idea.
I don't really have any specific rules, per say, other than drink what you like. If you read enough around here, you'll notice that vodka doesn't exactly get put up on a pedestal by many. I personally find I use gin in almost any situation that calls for vodka so I don't really sweat which brand I have in the house (currently Tito's).
As for tequila, it's not so much about avoiding gold tequila (my house tequila is the lunazul reposado which is a gold tequila), it's making sure that you're using a quality 100% de agave tequila. Most brands that produce tequila this way will let you know somewhere on the label, but brands like espolon, lunazul, milagro are all safe bets. Otherwise, they're making the tequila from some percentage neutral grain spirit (typically distilled beet sugar) and adding tequila flavoring.
Read around here and on specific spirit subreddits to get further recommendations. I also recommend picking up a beginners cocktail book to give you an idea of which elements of your bar to stock first and prioritize what to buy later. 12 Bottle Bar focuses on what bottles to buy to make an array of classics. Bar Book is more focused on helping shape your technique and palate.
The 6,8, 10 refers an old belgian convention of original gravity readings. 6 is roughly 1.060, 8 is 1.080 and 10 would be 1.100. The actual og numbers aren't exactly the 6,8 and 10 any longer but the belgian number scheme has stayed in place.
The information can be found in Brew like a monk.
This is my full list of books from /r/homebrewing but it includes pro level books:
New Brewers:
Continued Learning:
Specialty/Advanced/Other:
Business Books:
Technical Readings (Textbooks might be expensive):
The classic go to's are How to brew and brewing classic styles, in my opinion.
I like brew like a monk because I'm a belgian freak.
Noonan's Lager Book http://www.amazon.com/gp/aw/d/0937381829
Wild Brews http://www.amazon.com/gp/aw/d/0937381861
Farmhouse Ales http://www.amazon.com/gp/aw/d/0937381845
Brew Like A Monk http://www.amazon.com/gp/aw/d/093738187X
/r/slowcooking?
here are some of the top voted recipes
Keep in mind that reddit works pretty much the same way as pinterest, and a poor recipe that either looks good in pictures or is presented well will receive more votes than a quality recipe with crappy pics and write up.
Or buy this book! Remember cookbooks?
If you like French food, recommend trying cookbooks written by French chefs (ie chefs actually from France).
This is like the Bible of French cuisine and is translated in english:
https://www.amazon.com/Larousse-Gastronomique-Greatest-Encyclopedia-Completely/dp/0307464911
Larousse Gastronomique
Mastering the Art of French Cooking - Julia Child
Paul Bocuse:The Complete Recipies
Larousse Gastronomique For me it's the Bible of cooking. It has all the classics, as well as being an encyclopaedia of food. Every serious cook needs this book.
You can buy the Kindle version from Amazon for about $15. If you've got time to wait for a physical book to arrive, don't order this version: http://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525/ref=la_B000AQ0XXS_1_1?s=books&amp;ie=UTF8&amp;qid=1417219641&amp;sr=1-1
because the book and the print are small and it is impossible to keep the book open.
I suggest this version:http://www.amazon.com/Mastering-Art-French-Cooking-Anniversary/dp/0375413405/ref=la_B000AQ0XXS_1_2?s=books&amp;ie=UTF8&amp;qid=1417219641&amp;sr=1-2
which is much larger and easier to read. In fact, the 'look inside this book' feature at Amazon lets you see most of the cassoulet recipe.
Just click 'look inside' then search for cassoulet.
Interested in mastering french cooking? Get yourself the bible.
I personally use cookbooks that were passed down from family members and I assume long out of print, but as far as contemporary books go, I like Ina Garten. She cooks like a mix of rustic French and Italian and her recipes are simple and elegant.
Lastly, while I am a huge advocate for cookbooks, the internet is also a great resource for answering all your technical questions (how-to vids have personally saved my life on how to properly carve, fillet, braise, etc).
Hope this helps!
Cocktail Codex for understanding builds
Death and Co for technique, classics, and variations
Liquid Intelligence for understanding the “why” to the “how”
Smuggler’s Cove because tiki is sort of its own thing in a lot of ways
Imbibe! for historical context
Some honorable mentions include Jim Meehan’s Bartender’s Manual, Regarding Cocktails, and The Dead Rabbit: Mixology and Mayhem.
The recipe given in Sippin' Safari makes enough for 2 pearl divers
For extra credit, scale the recipe up and add a few grams of Ticaloid 210 S. That will prevent the butter from going back to a solid giving you something like a thick syrup. I haven't actually tried this yet, the idea comes from Liquid Intelligence.
When I get stuck in a rut, I usually check what's in season and then see if there's an interesting way to cook it. I still lean very heavily on Julia Child for recipe inspiration. I also hit the internet and search for 1-2 recipe ingredients and a cooking method.
I can recommend two cook books.
http://www.amazon.com/Mastering-Art-French-Cooking-Volume/dp/0394721780
http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X
Julia Child - Mastering the Art of French Cooking
maybe it isn't the end all be all, but it's a damn good start.
My apologies if I came off as a dick-- I didn't realize you were honestly asking the question. I thought it was rhetorical (but I answered anyway, heh).
As for the protein powder, GNC probably sells way more whey protein than soy. If you're really interested in protein powder, though, here's 2lbs of soy protein powder that's way cheaper than either of the GNC links: http://www.amazon.com/Jarrow-Formulas-Iso-Rich-Soy-32/dp/B0013OQG64/ref=sr_1_1?ie=UTF8&amp;qid=1371059605&amp;sr=8-1&amp;keywords=soy+protein+powder
A few other things:
Further, one pound of dry beans is about 12 servings. So one pound of beans has 12 servings x 8g protein = 96g protein for one pound of beans. Finally, the price you quoted is far more expensive than most canned beans, which are more expensive than bagged (dry) beans (see http://money.msn.com/saving-money-tips/post.aspx?post=0d2d3ebc-1ee5-4734-a34a-53ad26b5e3e7).
See this info sheet for nutrition facts on pinto beans: http://www.fns.usda.gov/fdd/facts/hhpfacts/New_HHPFacts/Beans/HHFS_BEANS_PINTO_DRY_A914_Final.pdf
Well, you could get this one:
http://www.amazon.com/Vegan-Cheap-Robin-Robertson/dp/0470472243/ref=sr_1_1?ie=UTF8&amp;qid=1404636748&amp;sr=8-1&amp;keywords=inexpensive+vegan
I've only browsed it at my girlfriend's place, but it looks pretty good. But I'm the same as you. I cook a lot, but I almost always just wing it. A little bit of this, a little bit of that.
I make a baked pasta dish that is appealing to just about everyone, even (especially?) omnivores.
I use 50% whole wheat pasta, cooked, and pour on some marinara sauce. In a baking dish or lasagna pan, I pour half of the saucy pasta. On top of that, I add a layer of vegan ricotta cheese, which is just mashed tofu with lemon, a little nutritional yeast, salt, and oregano. Sometimes I mix some sliced fresh basil in with the ricotta, or a package of cooked frozen spinach. On top of the cheese goes the rest of the pasta. I usually top the whole thing with Daiya mozzarella, some red pepper flakes, dried oregano and basil. Cover with foil, bake at around 400 degrees until it starts to bubble, then uncover and let the Daiya melt. Serve with a salad and vegan garlic bread. Everyone loves it! It's based on a recipe from Vegan on the Cheap.
I am up to about 20 cook books. At one point, my mom told me to stop buying cook books, and that once I cooked every single recipe in every single cook book THEN I can start buying new cookbooks. That is when I started getting cooking magazine subscriptions, and I have a few years of those magazines built up now. I have one or two on my Nook that were free or cheap, but I don't use them because I don't want my Nook anywhere near the kitchen when I start cooking. I make too many messes.
Anywho, my favorite ones are these two:
The red and white Better Homes and Gardens. My mom had one of these growing up, so part of the reason I like it is nostalgia, but it also has a ton of recipes. It's super well divided (beef, vegetables, pork, cookies, poultry, breads, etc) and organized. I forgot what edition my mom has, but I just found the 15th or 16th edition for $1.00 at a library sale. It was brand new. I was looking through my grandpa's edition from like 1950 something. It had recipes for like organ meats in there...it was an interesting little history lesson.
Also, my Tastes of Home cookbook for pretty similar reasons. It's massive, great organization, etc.
Those 2 are usually the first I'll look at in my collection, but I also have a few "Fix it and Forget It" cookbooks for my crock pot, "Budget Bytes" and "Good and Cheap", several themed cook books (pizza, chocolate, greek yogurt, pasta, etc) a vegetarian cookbook, a "5 ingredient or less" cookbook...and several others that I apparently don't look at often enough to remember.
Maybe Mom was right.
My grandmother, my mom, and I all have used (various editions) of this one: http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0470560770
It's pretty much every basic (and many not-so-basic) recipe you could possibly hope for.
get a used copy of:
How to Cook Everything
there's an iPhone app of it that's essential the same thing
I purchased this book right after I first got married in 1999. I still use it. Often. This is a staple and I would recommend as a wedding gift for those out on their own for the first time. https://www.amazon.com/How-Cook-Everything-Simple-Recipes/dp/0471789186?ie=UTF8&amp;*Version*=1&amp;*entries*=0
How to Cook Everything by Mark Bittman. This is the book I used to learn how to cook things more complicated than pancakes. Also, old episodes of Good Eats are good for learning how and why things work the way they do. Alton Brown is an excellent teacher.
The recipe originally came from Mark Bittman's How to Cook Everything. Which is a fairly decent book for basic recipes. It's not quite the same anymore, but not too different either.
The recipe is not that difficult. It takes about 1/2 hour to get the cake in the oven, and dirties 3 bowls. It's a lot easier if you have a stand mixer (which I don't)
And like I said before, I spent a number of years perfecting the base recipe (I took a cheesecake to the neighbor's every week for a year), which I wouldn't have done if I thought it sucked. This cheesecake comes out as the best I've had. It's probably not the best out there though.
OK, so sidestepping the mountain of relationship stuff going on here, I'll get right to the point for "learning to cook":
Get the Better Homes & Garden cookbook. It's under $20 (which is less than you'll spend when the two of you go to the movies).
Open up, pick a recipe that sounds good, get the stuff at the market, cook it together. Eat. Decide what went right, what went wrong. Rinse, repeat.
I recommend the BH&G cookbook because the recipes are pretty straightforward, not intimidating, well-written, clear, and time-tested. Everything from waffles to chili. I've had my copy for 20+ years and still use it for the basics.
Omg yes get her a cookbook - I got this one last year https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0544307070/ref=sr_1_1?ie=UTF8&amp;qid=1466650374&amp;sr=8-1&amp;keywords=better+homes+and+gardens+cookbook (my mom has it too) and its literally perfect for people starting their lives. Everything you really need (including how long to cook certain meats and at what temperature)
Video series or anything? I really learned a ton reading The Professional Chef, which is a textbook in a lot of culinary schools I hear. I have the eTextbook version that has a lot of video links and interactivity.
If you're into the science behind cooking I'd also really recommend The Food Lab, I have the hard back version and it's also just a beautiful book.
I also have Cooking and Sauces by Peterson, also textbook quality books.
And of course, the ever popular Better Homes & Gardens Ring-Bound Cookbook, How to Cook Everything, and The Joy of Cooking are staples on my bookshelf as well. Great for reference or a quick look to find a particular recipe just to see how others do it.
I also browse a lot of websites and watch a lot on YouTube. I'll save recipes I find online using the Evernote Web Clipper and tag them so I can find them easily in the future. This works great because I can pull them up on my iPad while I'm cooking.
When a recipe calls for a method, tool, or ingredient I'm not very familiar with I'll usually just search it on YouTube and get some ideas about how to use it. That's worked really well for me so far.
I always suggest the good ol’ Better Homes & Gardens plaid covered cookbook. It’s a great textbook for starting cooks, and the recipes are all solid.
Better Homes and Gardens: New Cook Book, 16th Edition https://www.amazon.com/dp/0544307070/ref=cm_sw_r_cp_api_i_H700BbZN6Q7ED
I love veggies. I eat a lot of em. I recommend getting a cook book if you are a bit new to cooking veggies, or cooking for yourself in general. Which being college age, I assume you haven't done too much cooking beyond basics. This is a great all-purpose cookbook -it's pretty classic and time-tested and theres lots of good recipes in there (I use that book all the time). ATK Cooking for 2 is another favorite of mine. I cook for myself and my fiancee so this is perfect. But i bought this in college because it's perfect for making a meal and having a leftover meal for lunch the next day. So this would be good for you too. Theres lots of good veggie basics in there. This is also a great book. I really like the ATK books because they rarely require unusual ingredients or devices. If youre in college, you probably dont have an immersion blender. Most people dont in general, I think. I hate it when cookbooks require all sorts of unusual ingredients and contraptions because it probably means I cant make it. I never find this to be the case with the ATK books. I know using cookbooks sounds antiquated as hell, but it's honestly easier than using the internet sometimes. If I had a dollar for every time I tried out a random internet recipe and it was CRAP, I'd be able to buy myself a nice lunch. The other thing is, you have to already know what you want to make if youre going to find a recipe online -otherwise youll waste a LOT of time browsing for something that piques your interest. With a cookbook, you can quickly flip through, read the index to see if any recipe names catch your interest, or look at the pictures. Very easy to find something that you want to make, in only a few minutes.
Roasting. Steaming. Sauteeing. Boiling/blanching. Baking. Broiling. There's a lot of different ways to prepare veggies. Having a good selection of spices/seasonings to work with is essential. I mean, you should at LEAST have salt and pepper. Garlic powder-NOT the same as garlic salt btw, something spicy if you like heat like red pepper flakes or cayenne, rosemary, chili powder, thyme, paprika are all good basics that you can do a lot with.
When I was in college I mostly purchased frozen veggies. I see from another comment in here you arent finding much. If you are in the US at least, you just gotta look harder--I have never seen a grocery store where you couldnt get most veggies frozen. Try looking for the store brand. You should be able to find most veggies frozen. I am not in college anymore and prefer to use fresh veggies, but frozen is a great option for college kids--it means you wont be wasting foods (fresh produce goes bad relatively quickly) and its also cheaper.
Buy this book it has all the basics, including how to stock your kitchen, as well as teaching you how to cook, as opposed to just giving you recipes, which it also has a ton of.
I'm a fan of Tim Ferriss, his "learn how to cook" book is something I consult like an encyclopedia.
Other than that, being a bachelor who actually likes shopping I'll wander around in a supermarket until I find something that catches my eye then just google a recipe for it. God bless the internet.
Also, having heard interviews with Alton Brown I trust that guy's knowledge. If I google a recipe and there's an AB one and ten other ones, I generally go for his.
Try this book
http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591
It uses cooking as the main example when teaching you to learn anything quickly.
Sources that I really like:
Use MyFitnessPal as others have suggested. Keep a paper journal (Moleskine or one of those .99 composition notebooks, whatever) if that helps; whichever you can commit to better.
Eat CONSCIOUSLY. Most people eat so many grams of sugar and carbs without thinking about it that just knowing roughly how much you're eating can help to curb that nasty habit.
Eat things that are more fulfilling and nutrient dense - vegetables are your best friend, even if you have to slather them in cheese/butter to get yourself to enjoy them at first.
Cutting down on sugar will be immensely beneficial. It's an addiction. Treat it like an addiction. Consuming sugars and carbs trigger reactions in our brains very similar to consuming drugs. It's scary. Once you break your addiction to sugar/carbs you'll start finding that you no longer have a taste for things that are loaded with either of those things.
Read books like The 4 Hour Chef and The 4 Hour Body.
Do yourself a favor and keep reading this subredditt as well as places like /r/progresspics ; know that YOU ARE NOT ALONE. It's not going to be an easy journey, but you can absolutely do it. It took you many years to get to this point, and it's not too late to live a healthy life where walking long distances isn't a daunting task. You'll be able to run and play with your son.
Speaking of your son, try your best to instill good habits in him. Fast food is bad. If you don't have the time to cook dinner, choose healthier "fast food" options like Chipotle WITHOUT THE SHELL, Boston Market WITHOUT the stuffing, sweet potatoes, cornbread, desserts. Encourage him to go outside and play, join a sports team, and not allow him to get on a path to obesity and bad health.
Desserts should be for special occasions only - however, you don't have to constantly tell yourself no. If you're absolutely craving something and find yourself thinking about nothing else, go ahead and have a bite of something sweet. Portion control and self restraint are key here.
Do not buy unhealthy foods. If it's in your house, you're going to eat it at some point.
Don't buy into the "low fat = good for you" marketing. Fat is fine. It's those carbs and sugars that are your enemy when consumed in excess.
You're so overweight right now that you could find the pounds melting off at a very quick rate if you change your habits.
If you can't commit to eating cleanly 100%, that's okay. Start out with easy stuff like no soft drinks - if you want, drink diet soda instead to make it easier. The chemicals in there aren't ideal but they're a hell of a lot better than the loads of sugar in regular soda.
I could go on and on. It's a wonderful thing that you're reaching out for help. Remember that you're never alone. If you need some help with motivation or advice, there are people here that will always be around.
Also, last but certainly not least - see a doctor. I'm not a doctor so the advice I've given you is not to be taken as such. I know it may be difficult, but it's important that you know where you stand as far as your heart etc. are concerned. You don't want to over strain yourself or injure yourself from exercising beyond your body's current limits.
Keep with it.
You can do this.
Hey there,
I think the best place to start is just by doing/practicing. The 4-hour Chef by Tim Ferris might be helpful for learning various cooking techniques. Also, if you're celiac, then looking up various paleo cookbooks would be helpful as well, because paleo is inherently gluten-free. I personally really like Well Fed and The Paleo Approach Cookbook. You can also find a ton of great paleo recipes online for free - look up The Paleo Mom and the Paleo Parents websites.
I actually took the recipe from Tim Ferriss's 4 Hour Chef!
Don't be fooled by the name, Tim Ferriss's "The 4-Hour Chef" . He basically uses cooking as a mechanism to guide you on this path of deconstructing the learning patter to anything in the most effective way possible. He actually is good friends with Josh W. and did a podcast with him
The Flavor Bible is a great resource and so is this chart from the [Four Hour Chef] (http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591)
I have this thing which is kind of fun
I realize that my suggestion does not contain the specific recipe you’re looking for, but if you’re into Star Trek food, you might wish to try Neelix’s cookbook. https://www.amazon.com/Star-Trek-Cookbook-Ethan-Phillips/dp/0671000225
Right on, that sounds totally cool! One of the cool things about the recipes is that they are intended to made in batches of various sizes (making it great for parties with large punch bowls). The original WCB was served in a fishbowl, and definitely meant for two or more people. It wasn't until later that Quark's started offering "single" sized drinks. Oh and the WCB tastes a lot like Hawaiian Punch, and the dry ice is worth the effort to get if you're doing a large group presentation.
Also, for your party: my geek, let me show you it. I haven't purchased that cookbook yet, but there's a space reserved for it on my cookbook shelf.
Also, I have the Star Trek Cookbook!
https://www.amazon.com/Star-Trek-Cookbook-Ethan-Phillips/dp/0671000225
https://www.amazon.com/Nerdy-Nummies-Cookbook-Sweet-Treats/dp/1501104012
https://www.amazon.com/Geeky-Chef-Cookbook-Real-Life-Unofficial/dp/163106049X
https://www.goodreads.com/list/show/36295.Geeky_Cookbooks
http://www.geekychef.com/?m=0
Using this RANDOM teapot from my kitchen/baking/food list would make me most seem like an old posh Englishman. Pip pip!
RANDOM "oh god, I would never be seen with this in public" item from the kitchen/baking food list... because I would ALWAYS be at home baking with it!
This is a very "phallic" towel. Yeah. From the RANDOM things list.
This Star Trek cookbook from the Books list is the geekiest RANDOM thing =D
These would certainly help me in my quest to learn how to crochet! From the crafting list. Uhm... RANDOM!
This would be the best thing to bring to a RANDOM deserted island. From the RANDOM things list.
<3<3 COOL contest! I tried to use the word "random" more than you lol. Clearly.
I guess to some this and this might be embarassing. I personally just think they're awesome. :P
Does it need to be TNG specific? If anything Trek is fair game this pizza cutter is pretty clever.
I always think custom ice cubes are pretty fun also.
Again, this is more Voyager than Next Generation, but a cooking book with Neelix on the cover would make me laugh too.
Hope these help. There are tons of stuff. I'm sure you'll do great!
I'd check out this book called "The 12 Bottle Bar" http://www.amazon.com/The-12-Bottle-Bar-Cocktails/dp/076117494X/
Sounds like what you might be looking for.
Best thing you can do right now is come up with as detailed as possible budget for your future. Set up a Mint account, read some articles on basic personal budgeting, and be realistic about your lifestyle. I like to recommend the 50/30/20 as a jumping off point. Try and also get a realistic estimate on your take home pay. (65k-retirement contributions-healtchare-taxes)/12 is a decent estimate until you see your 1st paycheck.
As far as ways to save, there a ton of little things you can do. Major thing I did was use Good & Cheap to drastically cut down on my food expenses. I was spending way too much on eating out, and it was unhealthy both physically and financially. You should also look at public transportation. Taking a train or bus to work will reduce fuel costs, and is also a nice way to get some reading or music in before and after work. If you do drive, drive cheaply. You don't need a brand new car right away. Whatever can get you around safely is all that you'll need. Build wealth, not debt
Get this
Get this
Get this
I'm a big fan of Fix-It and Forget-It, but it has no pictures. Most of the recipes are easy enough you wouldn't need them how. I tend to just find recipes online, honestly. Let us know what you end up going with! =)
I (male college student here) recently got my own crock pot and posted a similar thread, which you can view here and I also got this amazing book for Christmas.
It's my favorite kitchen appliance, bar none! When you do get one (and after-Christmas sales are right around the corner), chow.com and (believe it or not) the food network website have some amazing slow cooker recipes. My go-to cookbooks are
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
and
Slow Cooker Revolution for when I'm feeling fancier (some of the recipes require more prep and ingredients but are usually worth the effort)
Non-mobile: http://www.amazon.com/dp/156148640X/ref=mp_s_a_1_7?qid=1427475991&amp;sr=8-7&amp;pi=AC_SX110_SY165_QL70&amp;keywords=slow+cooker+recipes&amp;dpPl=1&amp;dpID=61bMVF7QluL&amp;ref=plSrch
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
Buy this book and a slow cooker.http://www.amazon.com/gp/aw/d/156148640X/ref=mp_s_a_1_7?qid=1427475991&amp;sr=8-7&amp;pi=AC_SX110_SY165_QL70&amp;keywords=slow+cooker+recipes&amp;dpPl=1&amp;dpID=61bMVF7QluL&amp;ref=plSrch
Throw stuff into a pot, go to sleep and you have meals for 4 days when you wake up.
I'm a fan of SkinnyTaste, but I generally have to quadruple or more her spices/salt. I make her IP Unstuffed Cabbage Roll Bowl recipe regularly.
I've also started dabbling in recipes from Two Sleevers (as in she and her husband both have had vertical sleeve gastrectomies). She's also the writer of Indian Instant Pot Cookbook, which is actually authorized by Instant Pot. I haven't gotten the book yet, but it's on the top of my wish list.
The Just Bento Cookbook is also really great. I've found it a bit easier to work from (and less overwhelming) as I get started. It's available on Amazon. Cookbook!
Edit: Fixed the link.
Don't forget "Eat Vegan for $4 a day"!
http://www.amazon.com/Eat-Vegan-4-00-Day-Conscious/dp/1570672571
Your post made me think that we should have our own "Random Acts" sub. There are several specialized ones--Christmas, Food--heck, they even have one just for games! Why not one where people who are already living compassionately can help one another out? I see we have /r/veganexchange but it's more about, well, exchanging.
I'll start--I have about 20 packages of pasta that I'm not supposed to have any more due to stupid GERD :( If you'd like them, PM me the address and I'll send them over
fear cuts deeper than swords
This was so fun to do! :D
I find that Vegan with a Vengeance not only has great baked goods recipes, but the author also explains why she uses the ingredients she does.
The flawless recipe from Vegan With a Vengeance with an extra tsp of cinnamon and a cup of local mcintosh apples grated in.
There's vegan for $4 a day. I can get you a pirated copy if you want it. I don't know what your budget is, but you can follow this and then spend the rest on proteins like TVP and seitan as others have mentioned.
It's the prefabbed meat substitute and fermented nut cheese section of the store that is too expensive.
https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
https://www.amazon.com/BOSH-Recipes-Amazing-Plants-highest-selling-ebook/dp/B0722J1XDB
https://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581
https://www.theguardian.com/environment/2010/jun/02/un-report-meat-free-diet
https://www.sciencedaily.com/releases/2014/03/140304125639.htm
https://www.amazon.co.uk/Eat-Vegan-4-00-Day-Conscious/dp/1570672571
1, 2, 3, 4, 5, 6, 7, 8
Still going through... XD
9, 10, 11
Phew, all done.
my favorite thing to make bentos! ! These are quite fun. Also favorite food rigt now is rice I cooked in beef broth with crushed redpeppers and meat loaf.
Check out Vegan with a Vengance.
That cook book author has many great books, but that one is geared most toward cheap and quick meals.
Tangentially related, but check out this cookbook and blog: Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_apa_xFFLBbTAZQMMZ
The author has a food blog and does keto, and has a ton of hacks and suggestions for low-carb Indian cuisine!
Mixed Indian / American family here. I make an instant pot biryani that both my picky kids like to eat, and it’s an easy recipe. It’s from the Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_api_0sjYBbP061MRF
So I'm gonna go ahead an assume you were gifted this bento book, which is amazing. I have it too, I love it. If you DON'T have it (which I'd be surprised about), then you need it!
As far as ideas and recipes, you definitely need those Rubber Cupcake Liners, which are absolutey fantastic for sperating items in your bento. Additionally they are good for making cupcakes to take with you, OR, you can make these egg muffins for breakfast or lunch in them. This is my breakfast right now, it's genius. Plus I should have used liners for them, the pan was a bitch to clean out.
Also, I highly suggest you check out this website if you haven't yet. Her entire website is just making bento boxes, and things related to bento boxes. What I linked you too specifically is all of her recipes she uses, some of which is just genius.
I love bento boxes because it's something I'm a big advocate for: little portions of lots of things. Instead of just a sandwich, you can have a quarter of a sandwich, some carrots, a tiny chocolate bar, and a bit of pasta salad. It's genius.
I actually already have a more traditional bento box, but I find it's not very condusive to taking to work. The one I have on my Miscellaneous wishlist is one has a built in freezer pack (so I don't have to bring a cooler and ice pack), and lots of rearrangeable individual compartments, which is good since my meals change every day.
I hope that wasn't too rambly! I didn't mean to go on that much =P
I love cooking when I’m happy. And basically I’m not working right now so I’m happy lol. And it’s showing, I’m gaining a little extra weight 😕.
I go in spurts and trends. I’ll make something all the time and it’s my new obsession, then I’ll move on to something else because I’m suddenly tired of it.
Creamy tomato soup is one of my favorite easy meals in winter. It’s just one of my favorite meals of all time anyway. Mmm.
Right now I got myself a pressure cooker and I’m kind of obsessed with it. I bought this cookbook and I’m working my way through it. So far every recipe has been amazing. She has a similar philosophy I do. I don’t like things to be overly complicated.
We just had pumpkin alfredo as our traditional Halloween meal, haha. I also always make the rolls for family holidays. I’m trying to create some food traditions, I think those are fun and my family was never very into traditions.
I think my project today is to make apple butter! I love seasonal cooking, so that’s part of why what I cook changes so much all year.
VWAV
Isa can do no wrong. Be sure to check out her two books as well:
Vegan With A Vengeance
http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/
Vegan Cupcakes Take Over The World
http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/
My wife and I have cooked with many of her recipes, and we have yet to encounter a bad dish. Even non-vegans I know have really enjoyed her desserts.
I'm surprised Maki's JustHungry and JustBento are not listed here. They're mostly about Japanese cuisine, but some of the dishes are westernized since Maki is cautious of ingredients unavailable outside of Japan. She's also wary of health issues and gives nice tips and calorie counts.
Although recently Maki has been quite sick, the archives are awesome source. Also, her JustBento became a base for a good book.
I just bought Vegan with a Vengeance, Isa Chandra Moskowitz's first cookbook, and I love it. I've already tried a few recipes, and the pancake mix recipe is perfect.
Other than that, my standbys are anything Moosewood, like Moosewood Restaurant Celebrates or Moosewood Restaurant Low-Fat Favorites. I also like Toni Fiore's Totally Vegetarian, especially for the Italian recipes.
The pressure cooker has saved me so much time over the last couple of years. I live in an area with a big Indian community and can buy pretty much every dried bean imaginable, and the pressure cooker will do beans from dry in about 20-25 minutes, plus the initial heating time to build the pressure.
I recommend the Indian Instant Pot Cookbook
I've tried a few and this one was the closest to my old timey recipes, but I do come from a mostly Punjabi Indian food background if that makes a difference to you. It's easy enough to start bending the recipes to your tastes once you figure out how the pressure part works. For dal, I'll saute my aromatics and dump them in at the end instead of cooking the hell out of them under pressure.
There's a great sous vide cook book called Under Pressure: Cooking Sous Vide that has a bunch of stuff at the back about cooking times and temperatures. The book is pretty expensive, but alot of those charts are available in the preview on amazon.
It's hard to choose but my favorites atm are: Vegan Yum Yum, Vegan with a Vengeance, and Vegan Family Meals.
My wife went Vegan about two months ago due to Health issues. She picked up Vegan with a Vengeance and raves about it. I've had roughly a dozen recipes from the book, and for the most part they're very good.
If you're unfamiliar with Veganism, it's basically a diet where one does not consume animals or animal products. I still eat meat products (no red meat), but I can say that I don't miss the meat in the meals she makes. There are lots of good alternatives out there.
http://www.amazon.com/dp/1568363931/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&amp;colid=X55WA3D3HAJC&amp;coliid=I2NJRNF751AN73
I could use this cause I want to start making these haha. I think there should be some rather easy ones in here that will be fast for me to make.
Thomas Keller - Under Pressure
If someone is really into sous-vide technique, these guys are amateurs compared with Thomas Keller.
https://www.amazon.com/Under-Pressure-Cooking-Thomas-Library/dp/1579653510
Worth the read if you're into this kind of thing.
Modernist cuisine at home o se hai il grano, Modernist cuisine
Under Pressure
Meat
quanto arriverà (ancora senza data né titolo definitivo) il libro di Dave Arnold sulla carne rischia di essere anche quello imperdibile
come sempre, esplorare i related può darti anche altre idee validissime.
Eat Vegan on $4 a Day
Have you seen this book http://www.amazon.com/gp/aw/d/1570672571?pc_redir=1405488280&amp;robot_redir=1 eat vegan for $4 a day?
google is your friend.
"eating vegan for cheap at trader joe's" - first result
"cheap vegan recipes" - first result
"vegan budget recipes" - first result
this way you can make a list based on stores around you & recipes tailored to your tastes/skill level. i love throwing veggies in a skillet with some tofu and brown rice, or black bean burritos with whatever veggies i have on hand. good luck, you got this!
edit - this book is called "Eating Vegan on $4 A Day" and I think the author is on social media!
> "And what if Aliens space bats came down and killed humans because they said they weren't proper anarchists like the aliens, would you support them then?" Don't be fucking absurd, even with the microscopic chance that aliens do somehow exist and would come down with a taste for human flesh, of course I'd not support them because I'm a fucking human.
I'm highlighting a hypothetical to show that in a different frame of species reference, you wouldn't hold the same position of needless inter-species consumption. If you hold that a being with higher sentience or intelligence or moral value than humans, you would then have NO problem of being eaten, by the same logic you apply to sentient animals. I see no resolution to this on your end.
> You seem to forget humans are sentient, animals are not, and even if they were they aren't even the same species as us anyways.
Animals are sentient, this has been shown extensively, since they do experience a subjective experience, which is the crux of sentience.
If you want to apply a sentience argument to plants, then we agree because plants do not have qualia, nor can they because they do not have brains to create subjective experience. For animals, again this argument does not hold up.
> Because you can stand against murder and decrease the amount of it.
Ok well I can stand against climate change and help decrease the amount of it too.
> Climate change you can put off for a few years at best or end if you held the entire world hostage and forced everyone to live in mud huts.
Ok well back to murder then, everyone is going to die anyway, so why do anything about it?
> Which, once more, goes back to my point of Climate change being impossible to stop.
>....Secondly even if we did abolish it, even you just admitted that can't actually "stop" Climate Change, merely slow it down.
Ok well to be clear, I agree that climate change is real and there will be climate change that will happen over the next 100 years at least. However, this is no justification to not to ANYTHING about it or to not do anything to mitigate it.
If you are about to get into a car crash going 50 miles an hour, and you're going to hit a wall and you know you're going to hit the wall, are you going to hit the brakes? Or the accelerator?
> You somehow think you can abolish a major aspect of humans diets for centuries and enforce such an absurd law without immediately being toppled, it's sheer idiocy.
Ok so you're now appealing to tradition to justify eating meat
Well we could have applied the same thing to slavery at one point in human society, yet this would not be a valid justification for it. Tradition is not a valid justification.
> Which once more goes back to what I was saying: it's impossible to actually stop it without a massive quality of life decrease.
What is the "massive quality of life decrease"? Vegan diets are generally healthier than vegetarian diets and omnivorous diets, with an abolition of animal agriculture, we can feed more people in the world, reducing world hunger. Hell, in the U.S alone, we could feed an extra 800 million.
> "I don't understand, why do you think the idea of being completely poor"
So veganism makes you poor? Thats weird.... because you can eat vegan for about $4 a day
> dominated by a foreign culture and people
Again, I see no causation or justification that if we go vegan, then China wins. This just sounds like xenophobia as a justification to continue the needless suffering of animals.
> and all of these sacrifices we expect you to willingly make doing absolutely nothing but giving a few of us a few possibly extra years on this world is somehow a bad deal?"
.... and again, reducing greenhouse emissions, increasing global food security, reducing water consumption ("For producing 1 kg of cheese we need for instance 5000-5500 kg of water and for 1 kg of beef we need in average 16000 kg of water"), and huge reduction of deforestation and loss of biodiversity, caused by meat-centric diets.... just to name a few.
I'm surprised so far no one has mentioned Larousse which is generally my go-to along with The New Best Recipe for more generalized fare.
I generally don't cook from cookbooks, but I do use them for inspiration or fundamentals.
https://www.amazon.com/Larousse-Gastronomique-Greatest-Encyclopedia-Completely/dp/0307464911
Gastronomique is an incredible resource for all pretty much anything edible.
Harold McGee's On Food and Cooking is also a great resource but is more like a text book than a cook book.
The Ideas in Food books are pretty good too.
I guess I've been leaning more towards "educational" type reading lately (opposed to recipe tomes). Ratio is also very good. Does reddit like Ruhlman?
On my Christmas list is a copy of Larousse Gastronomique.
Assyrian Cookbook
Great recipes for feeding a family. Easy to follow with simple ingredients and I love that the cookbook looks like a chopping board :-) Has by far the best minced lamb kebab recipe.
Larousse Gastronomique
I have this . . . . just because it makes me feel like a real cook! This is a serious reference book (and heavy).
Let's face it, there is no ramen "like a boss". Pick up Mastering the Art of French Cooking and/or The Joy of Cooking.
Leave the ramen for the peons.
Check out Julia Child's Mastering the Art of French Cooking and you'll find several uses for it, especially in cooking chicken.
Hill's book and Child's book are two of the most influential cookbooks on my approach.
This is one of my favorites:
https://amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_2?ie=UTF8&amp;qid=1517955765&amp;sr=8-2&amp;keywords=julia+child+mastering+the+art+of+french+cooking
If you want to get serious about it then I'd recommend a basic crash course with Julia's time tested Mastering the Art of French Cooking.
HAPPY BIRTHDAY! Sometimes birthdays suck, but never on RAOA =)
Julia Child's cookbook! I've wanted it ever since the movie came out. I can't eat half of whats in it due to my diet, but it would be one hell of a read =) Plus I can cook for family members and special birthday people =)
There's some great recommendations, to be sure, in this thread.
However, one must remember that most modern cooking is still based on French technique, so a couple of books on basic French technique would serve you well.
Jacques Pepin has published many fine books, including La Technique and La Methode, which were combined together into a single volume, Complete Techniques. This book is probably my #1 recommendation for the enthusiastic kitchen n00b.
And, of course, there's always the old standby, Julia Child and her two famous volumes, Mastering the Art of French Cooking, Vol. 1, and Mastering the Art of French Cooking, Vol. 2.
For this week’s theme, I wanted to make something more than just a simple steak prepared well. Instead, I started with a version of Steak Diane, a classic steak dish. I also wanted to make a side dish, and came across this recipe for Potatoes Romanoff from Strip House, a NYC steak house. This came out with mixed results. I have to say that I was not in love with the Diane sauce. There were a ton of flavorful ingredients and the end sauce was pretty underwhelmed. The potatoes, on the other hand, were killer. I couldn’t grate them because I haven’t found my grater yet since the move, so I did a rough chop and it worked out fine. There was perhaps a touch too much sour cream for my taste (my wife thought it was perfect) but it was extremely balanced.
For my MetaTheme, I wanted to find a classic steakhouse cocktail. Reading about it, it seems like the big commonality is that old-school cocktails are very common there, so I went with one that I haven’t tried before, a Sidecar. This gave me a chance to try out my newest cocktail book, Liquid Intelligence. This was a fascinating cocktail. The ingredients are pretty simple (Cognac, Cointreau, lemon juice and simple syrup) but the flavor of the drink changed throughout the sip. I’m not sure why this is the case, but I am definitely a big fan.
They teach you the "easy way", and by easy way I mean using sour mix and taking shortcuts like that. There are plenty of good resources online and amazing cocktail books you can buy that have the original recipes for classic cocktails, as well as the proper way to do things behind the bar.
Learn from reputable sources and from good bartenders. If you're interested here's a couple good reads:
As far as knowledge goes, you can learn a lot from reading and studying. For me personally, I love this kind of stuff and I'm constantly trying to learn as much as I can so I could hardly say it feels like actual studying. As for technical skills, learn from people better than you. No matter how good you get, there is always someone out there you can learn from. A lot of how I work I've picked up from watching great bartenders, everything from small stuff like the way I carry a bottle to the way I move behind the bar has come from watching, learning and implementing it into how I bartend.
Get 3-4 tools;
A Japanese-style jigger or a 50ml graduated cylinder
Ice. (And learn how it is made properly)
A cocktail shaker.
A strainer comes in handy too.
The cheapest way to practice; mix whatever booze you have on hand that is around 80 proof with some form of sugar, (honey, 1:1 sugar-to-water, 2:1 sugar-to-water, agave, Demerara sugar, etc...) and some form of citrus (fresh lime/ lemon juice). Just play around with the ratios of each (booze, citrus, sugar) till you learn how each affects one another.
For beginning bartending, I recommend familiarizing yourself with how alcohol is synthesized, the different distillation processes, and the types of booze from around the world.
From there, look on YouTube.
u/CocktailChem has a nice playlist for beginners called Basic Cocktails
Here is a couple of other playlists for you
The Educated Barfly YT
Steve the Bartender 365 days playlist
How To Drink
United States Bartenders Guild (USBG) seminars
Additionally, look for some books;
Cocktail codex(here)
Savoy Cocktail book (here)
Liquid Intelligence (here)
Smuggler’s cove (here)
Tiki (here)
The Aviary Cocktail Book (here)
/r/Cocktails
Liquid Intelligence is fascinating if you're a science/chem type.
The Bar Book and similar books.
I first posted this is /r/cocktails.
It was originally generated by Popular Science from data in Dave Arnold's Liquid Intelligence, but sadly went offline. I've brought it back by using data from Dave's book, fixing a few misprints & recalculating a few quantities. I find the d3.js layout visually appealling & the data interesting, but can claim credit for neither.
3-d plot is also available. It is less beautiful/less clear, but links to the tab-separated-value file with the data use for both plots.
I really enjoyed it - we did it old-school with a whisk, bowl, pot of simmering water. Took time but wasn't actually that difficult. Really liked that I got it lemony as I like and very smooth.
Mark Bittman's How to Cook Everything the Basics is really good for beginner stuff. Thug Kitchen's new book is also a great starting place for learning how to cook cheap and healthy.
My all time favorite cookbook is Mastering the Art of French Cooking which is a great intro to French techniques. The recipes themselves are not always cheap and healthy, but the skills you learn are super super useful for any type of cooking. It is by far the cookbook I have learned the most from.
My copy is at least 10 years old, but the information is still solid today. The Professional Chef.
I would also contend Julia Child's Mastering the Art of French Cooking is an excellent source for understanding basic flavors, mother sauces, etc.
The best I could do is $13.11 thanks for the contest!!
Don't sue people panda
For ease-of-access:
-Amazon
-Indiebound
-Books-a-Million
-Barnes and Noble
-Powells
-The website where it all started!
Tyler Capps is a great cook, and his website is my personal favorite for great new recipes. I've made most of his recipes and they have all been huge successes!
My mother got me the Can't Cook Book a few years ago. Admittedly, I haven't used it much because, well, it felt like an insult gift (as I was already pretty competent in the kitchen) and the recipes are really basic- but if you are starting from square one it seems a good resource. Like I said, it does have some (very easy) recipes but most of the book is chapters about kitchen tools, meal preparation, basic techniques and definitions of kitchen terms. All stuff you'll want to know.
As far as a next step after that (because, of course, practice makes perfect) I can more enthusiastically recommend Cooking Comically which is full of easy recipes, with step by step picture instructions in a comic book format, with a decent number of explanations of how to do new techniques and why you'll want to do things a certain way. Many of those recipes and some others can be found online here to give you an idea whether or not you should purchase that book.
I was going to try to link you to Cooking Comically's 2AM Chili recipe but the image link was broken for me. So, it may still be there and just not working for me. However, it is a webcomic of "recipes so easy you'll actually make them'. He printed a cookbook and Amazon carries it. I've bought two copies, one for myself one for a friend, and would definitely recommend all of the recipes in it.
[this] (http://www.amazon.com/Cooking-Comically-Recipes-Youll-Actually/dp/0399164049/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1427427247&amp;sr=1-1&amp;keywords=cooking+comically) brilliant book. :D
I have been on my own for a while now and I still have no confidence to cook...it's kind of terrible...but I found this recently.
He wrote a book, too, it's on preorder.
http://www.amazon.com/gp/product/0399164049/ref=oh_details_o00_s00_i00?ie=UTF8&amp;psc=1
Vegan on the cheap
Here is PETA's Vegan College Cookbook. It's an alright cookbook but I personally think Vegan on the Cheap is way better. I'm sure there are plenty of other good cookbooks too. I also recommend the Vegan Stoner blog, like rockmeahmadinejad said. It's a great site even if you don't smoke!
http://www.amazon.com/Vegan-Cheap-Recipes-Simple-Strategies/dp/0470472243
best book i've found
My personal recommendations:
http://www.amazon.com/Vegan-Cheap-Robin-Robertson/dp/0470472243
It has recipes broken down for 3 categories: under $1 a serving, under $1.50 a serving, under $2 a serving.
By serving, they mean one person eating a meal.
I would also recommend this blog: http://www.budgetbytes.com/
That blog is not a vegan blog, although some of its recipes are vegan.
For some base recipes and staples, you can rent this from the library (if available): https://www.amazon.com/Vegan-Cheap-Robin-Robertson/dp/0470472243
It's pretty helpful.
Of my veggie cookbooks, this one has by far the most wear on it.
Drop weight watchers and buy/eat more whole vegetables for a healthier and cheaper grocery list. Farmers markets are a great and affordable choice.
Here's a book on eating plant based for as low as 50cents a serving.
https://www.amazon.com/gp/aw/d/0470472243/ref=pd_aw_sbs_14_1?ie=UTF8&amp;psc=1&amp;refRID=6AENTBNR03GCJNS74BJX&amp;dpPl=1&amp;dpID=51KC-3Lr62L
If they have this book at the library, check it out and copy down some of the recipes. It's got a lot of really good advice in there, and if you are doing veggie burgers, there are plenty of recipes out there to make your own that are substantially cheaper than the frozen ones. Basically just black beans, bread crumbs, and spices, with a little hummus to get them to stick together.
Get the quintessential Better Homes cookbook. It has great tips/recipes and the cookies ARE perfect. Oh! They also tell you the accurate baking time so you don't have to pull you cookies out early for soft centers and crisp outside!
Link to the hard copy:
https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0470560770
P.S. they also have an app! I have yet to check out though I'm sure its pretty good.
If you wanna stick with baking, I highly recommend a Better Homes and Gardens cookbook! My family has one that's at least 30 years old and it has some great baking recipes in it. I've been making the banana cream pie recipe in it for years and it's one of my family's favorite desserts, and the white cake recipe comes out perfect every time!
It has a ton of other recipes too, but the dessert ones I know for sure are top notch.
Lasagna was one of my first dishes, straight from the Better Homes and Gardens Cookbook a fine basic recipe book for a supermarket-driven kitchen. (I found the Lasagna recipe itself online here.)
It doesn't take much more work than pasta and sauce, nothing hard here, just some steps that take time. I've never had this turn out watery. It's a bit on the bland side as is, but that's easy enough to fix. (Hint: "italian seasonings" leaves a lot of room for expansion/experimentation.)
I highly recommend this book. It is simplistic and explains it without assuming you already know certain things. I cook quite frequently and this is one of my go to books for recipes and techniques
Also, I want to recommend this cookbook to you if you want to truly start learning how to cook. There are great, basic recipes and some a little more advanced, but all thoroughly explained and easily translatable to a novice cook. And there is a wealth of information when it comes to proper knives, cooking tools, pots and pans, etc.
http://www.amazon.com/How-Cook-Everything-Simple-Recipes/dp/0471789186/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1410449408&amp;sr=1-3&amp;keywords=how+to+cook+everything
Yes and I sneak in some cooked ham bits into it sometimes. Wild mushrooms not always but I make steamed asparagus with balsamic vinegar to compliment. My cooking is limited but this I have perfected to an art. I just never have anyone to share my food stuff with. This book has helped me improve my food game.
Added to my wishlist! Here's an Amazon link to the book.
How to Cook Everything
How to Cook Everything
I didn't know anything two months ago. Now I cook for my family on a regular basis, and well.
I have a number of cookbooks (99% of which were hand-me-downs from random family members) that I don't really use because I prefer the internet, but the two physical books I've gotten the most use out of are these:
How to Cook Everything
-Especially if you're just starting out this book is excellent. It doesn't list tons of complicated recipes sprinkled with cooking jargon. It holds your hand through the simplest versions of many, many recipes and then tells you why you're doing what youer' doing.
The Flavor Bible
-Because while it's better to have experience to be able to just know which flavors work well together, this is just easier. The book has some explanatory stuff in the front, but most of the book is basically a huge index of different ingredients and all of the other things that go well with them. Especially if you're a broke student, spices are going to be the big thing that keeps you from eating bland-ass ramen all of the time (though this book doesn't just cover spices).
How to cook Everything by Mark Bittman is the very best cookbook I've come across so far. It actually explains what is going on and gives a ton of recipes that are really useful. I even make my own crackers now thanks to this book!
two
four
six
eight
. . .
DROWGIRL!
This is the book that I'd recommend to anyone looking to learn how to cook. I was pretty decent at cooking before I got this book and it took me from average to way above average. Like assistant manager of a restaurant at 20 good.
When I was your age I started out with a great first time cookbook and they still sell it: Better Homes and Gardens: New Cook Book, 16th Edition https://www.amazon.com/dp/0544307070/ref=cm_sw_r_cp_api_eJ3MxbJBM6GAT
It covered basics but without trying to be too fancy, some of the recipes from cooking shows are a lot of work.
Also, I like Rachel Ray recipes because they tend to be fairly easy for me to do.
Also, it really does help to taste as you cook. Don't make any big adjustments but start building that tool box.
This one will get you pretty far
I'd add The 4-Hour Chef to the sidepanel/FAQ section. Its written for beginners to cooking!
http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591
Sure, I’d be happy to share.
I’ve only selected courses for semesters 1 & 2 for now. If there’s interest, I can update my list later on.
To give some context, my intention is to specialize in International Trade at the level of small to medium sized business. So while these first couple semesters are pretty standard business fundamentals, in semester 4 you’ll notice I start to choose courses based on developing specific skill sets that are applicable to my objectives.
I’ve ignored several courses which would be important for someone looking to get a complete and well rounded business education, but don’t seem critical for my goals.
Some courses I’ve skipped: Ethics (lol), Information Systems, Project Management, Calculus, Econometrics, Corporate Finance, Political Economics, Cyber Security, Human Resources.
Okay, on to the curriculum...
---
Academic Foundations (Optional Prep Courses)
I am about to embark on a lengthy 1-2yr education so for me it makes sense to brush up on academics skills as force multipliers for my efforts later on. This section is totally optional though and not part of any business school curriculum.
Academic Foundations - Memory & Effective Learning
Courses:
Books:
Other Resources:
Academic Foundations - Productivity
Books
Other Resources:
Academic Foundations - Writing
Book
---
Semester 1
Business 101
Math - Algebra
Accounting
MicroEconomics
---
Semester 2
Marketing
MacroEconomics
Finance
Math - Statistics
---
Semester 3
Operations Management
Supply Chain Management
International Business
Game Theory
Strategic Thinking/Decision Making
---
Semester 4
E-commerce
Product Design
Opportunities in Developing Economies
Management/Leadership
---
Semester 5
Negotiations
Entrepreneurship
Global Supply Chain Management
Pricing
International Business Law
Itse aloitin salsa tms. latinalaiset tanssit, jonka kautta oma missi löytyi. Vaikka en tanssista pidä juuri laisinkaan, huomasin että harrastuksesta kuin harrastuksesta oppi kyllä tykkäämään, kunhan jaksaa syventyä sen yksityiskohtiin, tango, jooga, crossfit, neulonta, kokkaus... nyt sujuu kaikki, tästä kirjasta löytyi hyviä neuvoja miten.
Niin paitsi sodoku, ääliöiden hommaa...
I recently bought The 4-Hour Chef and it's pretty amazing. Not only does he teach you to cook in minimal time but I'm using his technique to learn a new language quickly. Highly recommended (1,348 reviewers can't be wrong).
http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591/ref=sr_1_1?ie=UTF8&amp;qid=1368200006&amp;sr=8-1&amp;keywords=4+hour+cookbook
I've heard very good things about that book, and concerning money, as mentioned elsewhere in this thread, when u use vegetables as your main part of a meal its pretty easy to get a cheap meal, at least cheaper than all the frozen pizza and other crap
I always read your name in my head the way that Pikachu says his name. SqueakaCHOOOO. Anyway...
Hi, I'm Jac! There are two things in life that I'm really passionate about: food and animals. I would spend my day reading cookbooks, creating new recipes, and playing with animals if I could. I love music and am known for knowing the lyrics to basically every song. I like to do anything that is a creative outlet: nail art, drawing, painting (although I'm not very good at this yet), photoshop, photography, and once again - cooking/baking. The only video game I'm really into is The Sims. hahah. I also love to read and devour books when I get them. I LOVE coffee, tea, chocolate, anything purple, and glitter. I also ramble a lot... can you tell?!
This fits me the best because I'm a foodie and self-taught chef.
More recipes... http://www.amazon.com/Star-Trek-Cookbook-Ethan-Phillips/dp/0671000225
12 Bottle Bar by David and Lesley Solmonson
I'm a fan of classic cocktails and the stories behind them, so here are my top three at the moment:
Vintage Spirits and Forgotten Cocktails by Ted Haigh.
Imbibe! By David Wondrich (new edition coming out next April)
Esquire Drinks by David Wondrich (out of print but available used on Amazon).
For those just starting to build a home bar, 12 Bottle Bar by David and Lesley Solmonson is well worth $10.
And another vote for Death & Co. (Amazon's "#1 New Release in Cocktails & Mixed Drinks!)
EDIT: Added links and Death & Co.
Most practical is this to help me eat cheap
Least practical is probably this because I absolutely don't need it
This is ridiculous... $200 USD for both Season 1 and 2 on Blu-ray?
I’m in need of some dire need of cash to pay off student loan debt / afford to eat, so I’d be more understand than most (living that struggle life: I work two jobs + Uber, I strictly follow a $32/week grocery budget and exclusive eat meals from Eat Good and Cheap: Eat Well on $4/Day Sunday-to-Friday, considering giving up my house to live in a modified van/stealth camper) but selling drugs is safer than going up against the film and television lobby...
everyone doing this is going to get smacked with $50k lawsuits from an army of lawyers soon, perhaps even criminal charges. Poor souls don’t know what they’ve just gotten themselves into.
Good and Cheap: (Note: This is also available for free download in PDF format on the author's website. I know many folks who have downloaded it and printed it out for offline use.)
https://www.amazon.com/dp/0761184996/ref=cm_sw_r_cp_apa_i_EVLLDbRBSQMBH
Depression Era Recipes:
https://www.amazon.com/dp/0934860556/ref=cm_sw_r_cp_apa_i_9OLLDbTKCP8B4
Clara's Kitchen:
https://www.amazon.com/dp/0312608276/ref=cm_sw_r_cp_apa_i_MPLLDbWM71RM9
More-with-Less World Community Cookbook:
https://www.amazon.com/dp/083619263X/ref=cm_sw_r_cp_apa_i_nQLLDbF12CDHM
Finally, a word on creating your own cookbook binder: Bookmark the recipes you've tried and loved (using Pinterest is okay for this, too), print them out, and either laminate the pages, or use clear sheet protector sleeves to keep them fom getting cruddy with repeated use. Pick out a binder you like or have handy, create labeled categories using tab dividers, then sort your recipes into said categories as you put them into the binder. Voila! Your own collection of recipes you know and trust. 😁
I've pulled a few recipes from this book that are surprisingly good. Recommended.
https://www.amazon.com/Good-Cheap-Eat-Well-Day/dp/0761184996
[Good and Cheap](Good and Cheap: Eat Well on $4/Day https://www.amazon.com/dp/0761184996/ref=cm_sw_r_cp_api_48MxybC731DDN)
Good and Cheap is a cookbook/shopping guide that helps you to do just that. It was written by a graduate student whose Master's project was to see if it was possible to eat healthfully while receiving Food Stamps (what you Brits would call on the dole, I guess?).
I just got this book Christmas:
http://www.amazon.com/Good-Cheap-Eat-Well-Day/dp/0761184996
I got it as a gift because I'm also a frugal person. However, reading through the book, all of the meals are heavily based around vegetables because, well, they're cheaper than meat. Duh. It took me a second to figure out why there wasn't meat in every recipe. There's even a smoothie page for your nutribullet. The recipes generally don't have too many ingredients to keep cost down. This is super appealing to me because I don't like cooking extravagant things and i dont always have a slew of perishable items on hand.
The recipes are all very healthy, but don't contain calorie counts. If you're motivated, you can tally them up. I have done this for a few meals I made from it.
Other than this book, I more or less eat the same thing every day for weeks and often months on end. I know some people can't handle that, especially with other family members that are involved. But, if that's an option, it makes tracking calories and shopping so much easier.
I bought a book for my roommate last year at xmas and she loves it. It's great if you are on a budget. Most of the recipes are vegetarian and everything is cheap. Oh, and also they are a delicious.
Good and Cheap: Eat Well on $4 A Day
https://www.amazon.com/gp/product/0761184996/ref=od_aui_detailpages05?ie=UTF8&amp;psc=1
1.Purple Crock pot.
Slow cookers are awesome. Things that come in purple are more awesome.
2.This cookbook of good & cheap meals.
Eating better is one of my goals this year. The book will total help.
3.This Zelda wallet
I need a new one and I love Zelda. It's from a site off Amazon, but it's on my wish list. Best thing, free global shipping!
4.MtG Gift box for 2014
I thought someone would get it for me for Xmas that year and I got other stuff instead. I collect them and missing it makes me sad.
5.Double up and get something for your self OP. I'm in the UK, so my items are all way under £50 including shipping.
Thanks for running the contest.
I have like 30 containers but have been so unmotivated on where to go from here haha. I used to be in the Army, all my buddies used to meal prep so they gave me new packs I never opened. Is there a book you recommend? I purchased this today so far, https://www.amazon.com/gp/product/0761184996/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
While not exactly a homebrewing book, Micheal Jackson's Great Beers of Belgium is an excellent book all around. I picked up some great process info from there that made my Belgians so much better. That one and Brew Like a Monk.
I was a sports writer for a few years. The highlight of my entire career as a sports writer was a 1 on 1 interview with John Elway, hall of fame QB of the Denver Broncos. (He's currently the team's executive vice president)
While I wasn't a "fan" of Elway or the Broncos growing up, his name kind of transcends Football, and as a teenager when he won back-to-back Super Bowls, he's basically among the top 5 - 10 players that I've ever watch play in my entire life.
He came out to play in a Pro-Am Golf Tournament in my little college town in California. I assumed that a guy who has made hundreds of millions of dollars in his life, and is widely considered a top 10 quarterback ever wouldn't have much time for people at a podunk golf tournament.
I was so wrong. He signed autographs for every man, woman or child in attendance. He gave me 5 minutes of 1 on 1 interview time, no interruptions, and he even complimented me on some of my questions. I have an audio recording of the interview on my old digital audio recorder that I refuse to delete.
Bottom line is I came out of there with more respect and admiration for John Elway than I had coming in. He actually was a stand up guy.
If I happen to win, I'd like this book. Thanks for the contest and bringing back some positive memories!
Essentially, there's not really a single standard definition. As far as I'm aware, La Trappe is one of the only breweries that actually refers to its own beer as a quadrupel; other terms for similar styles include Grand Cru or Belgian strong dark.
With that said, probably the best resource for learning about brewing these types of beers is Brew Like a Monk by Stan Hieronymus, which provides tons of information about recipe creation, yeast selection, fermentation temperatures (which are pretty critical for many Belgian styles), and great information about what goes in to producing Trappist beers like Rochefort, Westvleteren, or La Trappe.
Hope that helps!
What style are you going for? There aren't a lot of belgian styles that should have a musty character.
Really only Biere de Darde and maybe Oud Bruin (thought not described in the style), or a specialty. Mostly, I'm guessing that flavor will come from a barrel, so you'll likely have to use some wood.
I'd start with Brew Like a Monk and see what you can find about those.
All Hail the Lobster!!
But for realsies, you are super cool
Thanks for the contest!
This book on brewing would be awesome.
I suggest you start with the simplest way to cook a complete meal and imo that is a crockpot. Buy a basic version for about $25 and a good crockpot cookbook (links below) for about $15.
Cooking in them amounts to dumping in ingredients, turning it on and walking away. Your one-pot meal or main dish is done in 4-8 hours.
https://www.amazon.com/Crock-Pot-SCR200-B-Manual-Cooker-Quart/dp/B004P2LEE0/ref=sr_1_18?s=kitchen&amp;ie=UTF8&amp;qid=1496058705&amp;sr=1-18&amp;keywords=crockpot
https://www.amazon.com/Fix-Forget-Big-Cookbook-Recipes/dp/156148640X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1496059170&amp;sr=1-1&amp;keywords=crockpot+cookbooks
First of all, I'm so sorry for your loss. I had no idea you'd lost someone so tragically. That's got to be hard. But it seems like your family member was a really amazing person, just like you. <3
I'd say my lists are pretty well prioritized. I'm sure I could waste days changing my mind and moving things around, but oh well. Since I have so many different things on there, I'm gonna link a couple different items that would enhance my life it very different ways.
This yoga mat would greatly improve my yoga sessions. Currently, I practice on hardwood floors with no mat, and my knees feel it quite a bit. Some padding would be so nice.
This book would be a major help when it comes to meals. I'm not a gifted cook by any stretch. I mean, I follow a recipe well, but I'm terrible at coming up with things on my own.
This gorgeous ocarina would be such a great addition to my life. Honestly any of them would probably make me happy enough to cry. This one is just so pretty. And it comes with a song book, so I could learn something new as well. ^Don't ^buy ^this ^ocarina ^it's ^way ^too ^expensive...
Thank you so much for such an interesting contest! And because I couldn't think of a clever way to squeeze this in, sort my priorities. Heh.
Depending on how long it is from when you leave home until when you eat you could just bring something you don't mind eating at room temp.
My old office only had 2 microwaves for over 100 people, probably over 150. The office before that had 2-4 and for a few months none. Needless to say there was always a wait at lunch time. I just started eating my food room temp.
Obviously not everything tastes as good at room temp. I've had good luck with Japanese bento style meals; rice, veg, a bit of meat. Just bento cookbook is a good resource. She has tips for making ahead and freezing parts of the meals as well.
If you have time to cook something quick or heat up some soup a good lunch jar will keep it warm until it's time to eat. It great for pasta and sauce.
For a heartier meal and/or more variety mr bento can't be beat. The stuff at the bottom stays warmest. Again it requires some prep time in the morning though
How to Cook Everything
Congrats on your sobriety!
this is a toy for my baby thing
or a silly startrek cookbook
HAPPY BIRTHDAY HDATZ
The citric acid trick was from a culinary enthusiast friend, Dave Solmonson, who co-wrote, 12 Bottle Bar. Unfortunately Lillet Blanc fall outside of his 12 bottle philosophy, so it's not in the book, but it was a good trick.
I'm friends with the creator of this comic and he is a great guy. Check out his webpage or the book he published for more recipes. Lots of delicious ideas to try out and they're all super easy to make.
http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510/ref=sr_1_1?ie=UTF8&amp;qid=1407685834&amp;sr=8-1&amp;keywords=under+pressure+keller
You can't afford canned beans, bananas, rice and other grains, pasta and potatoes but can afford animal products? Read this or at least this.