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View Diary: The Foodstamp Gourmet: Part 1: The planning (69 comments)

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  •  Pantry (21+ / 0-)

    You make some really great points.  I'd like to add a couple:

    1. Buy more non-perishables than stuff that could go rotten before you use it.  Less waste is environmentally responsible as well.
    2. Dedicate a bit of the funds each month to building your pantry.  Even ramen noodles can be made palatable with some herbs or spices.  Hell, you can eventually ditch the MSG packets.
    3. Save bits and ends of veggies and make a stock.  The same applies for meat bones if you want.
    4. I'll re-emphasize your last point:  Don't spend your allowance all at once.  Your plan might not work out as well as you thought, your kid might have friends over one night, etc.  Leave yourself some options for the end of the month.
    5. Fresh, local markets are often cheaper than the grocery store and a hell of a lot better in so many ways.  Heck, here in Jax, FL I can get a dozen blue crab for $10 on EBT.  A bit of a splurge, but it ain't lobster tail expensive!
    6. Buy cheap meat in bulk, break it all down, and freeze it.  Of course, if you have relatives or friends that hunt, that helps big time.  I still have some elk left from a hunt 3 years ago!

    I look forward to your next post.

    We're all just monkeys burning in hell.

    by smokeymonkey on Fri Sep 06, 2013 at 12:01:28 PM PDT

    •  Elk is fabulous 1:1 with ground pork in (9+ / 0-)

      meatloaf. It solves the greasiness problem.

      Yeah, around here pork is pretty cheap, as are eggs. I occasionally use frozen shrimp (especially if I can catch a sale) and surimi, but otherwise our fish is what we catch. We caught a largemouth bass back around the beginning of May and that got fried up in bacon drippings for supper. And it was GOOD. I'm actually spoiled for fish, being used to fish that were still flopping when it came time to clean them, all the time I was growing up.

      When you come to find how essential the comfort of a well-kept home is to the bodily strength and good conditions, to a sound mind and spirit, and useful days, you will reverence the good housekeeper as I do above artist or poet, beauty or genius.

      by Alexandra Lynch on Fri Sep 06, 2013 at 12:16:16 PM PDT

      [ Parent ]

    •  Yes - Stock!!! (7+ / 0-)

      We save all our chicken carcasses and bones and a few times a year I will make a stock from it. I simmer the bones in water for 12-14 hours, then get the bones out and allow it to cool, then pop it in the fridge for a day. I skim off the congealed fat and I've got some wonderful broth for soups, etc...

      I typically put the cooled broth in ziplocs and freeze them flat, pulling them out as I need them.

      We are fortunate enough to be able to afford organically grown locals birds so I make sure to use up every bit of them.


      All Kossacks are my allies, but if you can't express your thoughts in a civil and kind manner, I won't be engaging in a conversation with you.

      by Boston to Salem on Fri Sep 06, 2013 at 04:15:45 PM PDT

      [ Parent ]

      •  That is exactly how I make stock (4+ / 0-)

        no veggies because they sour if you cook them that long but cooking the bones slowly makes for a rich nutritious base for everything else you cook.

        Back when I made stock regularly I would put the chicken carcases in the freezer until I had three saved up then into the stock pot to simmer overnight. Once it simmered then set for a day I would freeze in canning jars, usually the two cup jars with the straight sides (no shoulders) so the glass doesn't break when the stock freezes.

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