Episode-1817- Eating like a king on an Below Average Income
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Quail Heart Mini Skewers from Scraps Others Throw Away
Today is the final Tuesday show for June, remember there is still time to vote on July’s shows and you can even change your vote if your favorites are hopelessly lost and kick a close second over the top!
Today we talk about cooking, there will be some recipes today but I am going to focus more on techniques and how to think. The keys to cooking amazing food for low cost are good fundamental techniques, stretching more expensive items, buy in bulk, do all your own processing/butchering and cook with left overs in mind.
Join me today to discuss…
- Pots, pans and tools of the trade
- Spices and seasonings
- Buy whole
- Buy in bulk
- Make your own mixes as needed
- Stocks and soups
- Homemade
- From concentrates
- Canned/boxed
- Oils and Vinegar
- Garlic, Black and Thai Chili
- Jalapeno Oil
- What ever you can come up with
- Items that Add Flavor
- Soy Sauce
- Fish Sauce
- Worcestershire Sauce
- Gochujang
- Mirin
- Citrus (juice and zest)
- Prepared Mustard (even if you hate mustard)
- Sugars (white, brown, honey, etc)
- Bacon, pancetta, prosciutto etc.
- Basting sauces, marinades and brines
- Some go to combinations
- Mirepoix – Celery – Onion – Carrot
- Holy Trinity – Celery – Onion – Green Pepper
- Easy Asian – Chili – Garlic – Ginger
- Some ideas to cook
- One chicken three meals
- Fish soup/chowder (poor mans Bouillabaisse)
- Simple, cheap, shrimp stir fry
- Greens with bacon and apple
- Pasta with chicken, fresh tomatoes and sweet potato greens
- The best oven made chicken wings you will ever make
- Easy pork shoulder – feeds an army
Resources for today’s show…
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- The Year 1817
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- Walking To Freedom
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- AgriTrue.com
- TspAz.com – Support TSP When You Shop on Amazon
- The Last Cowboy – Jamey Johnson
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Not a comment about this episode, rather a tip for Alex Shrugged’s history segment (sorry if I missed another way to communicate with him). This is for 1847 … The Meusebach-Comanche Treaty – “the sole treaty negotiated between a Plains Tribe and settlers as private parties, and is believed to be the only pact between whites and Native Americans that was never broken”. Quote is from http://www.texasescapes.com/JefferyRobenalt/Meusebach-Comanche-Treaty.htm, and there is lots more info on the web.
I really appreciate all the work Alex puts into the history segment and always look forward to seeing what he comes up with!
Great show! Who was the person’s name who came up with the method of cleaning old cast iron?
Paul Wheaton, here is his article, http://www.richsoil.com/cast-iron.jsp
Thanks for the show Jack! Just a quick FYI –
“Taiwanese” = Taiwan. “Thai” = Thailand
Yea I know that, slip of the tongue.
Regarding seasoning cast iron…There is so much good cast iron information out there, but I found these articles exceptionally helpful for me a few years ago:
(Cleaning) http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/
(Seasoning) http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Thanks Jack, you reminded me how much more I really should be using my cast iron. It really is super utilitarian.
My sister has urged me to listen to your podcasts for months. Well, yesterday, I stumbled onto this one and listened! I loved it! In fact, I am playing it again today. Thank you for such great, common-sense information. After listening to this podcast, I think I will buy a canner. Do you have a recommendation?
PS: Congrats on the arrival on your new granddaughter.
Yea this one, http://amzn.to/298MypN
I love this canner! Don’t be afraid of electric. Now if you want to go old school, this is the old school one I have and it will last forever, but unless I am doing a LOT at one time it never gets used any more.
http://amzn.to/29598ix
Thanks! I will check them out.
Have you ever tried liquid amino Jack? It’s a good soy sauce substitute. Coconut amino too.
FYI- Small batch soy sauce fermented and aged in re-purposed bourbon barrels:
http://bourbonbarrelfoods.com
Great show. I especially liked the lesson on basic regional base sauces.
A counterpart to the Spanish Sofrito, is Recaito. You sometimes see the names used interchangeably, but they are different sauces.
Spanish Sofrito is tomato based, while Recaito is based on the root of the Culantro plant. (A distant cousin to our cilantro.)
Used in the eastern West Indies, and central America, It’s the best thing you can do for a pot of beans.
https://en.wikipedia.org/wiki/Reca%C3%ADto
Jack – AWESOME episode! Just a thought – much like your meads of the week series, you could create a video series with all these tips, tricks and suggestions. It would be great! Keep up the good work.
I didn’t realize I’ve been listening to our very own redneck Jacques Pepin! You have missed your calling. From now on, whenever Jack does an episode on cooking he should refer to himself as Jacuqes.
Did you ever backfill and post links like the peppers and everything else you mentioned? I’m salivating listening to this episode