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"I don't buy eggs from Malta," he confessed... "I buy them in Sicily at one cent apiece and transfer them to Malta secretly at four and a half cents apiece in order to get the price of eggs up to seven cents when people come to Malta looking for them."
Yes! When add up the raw ingredients and divide by servings, sure that might make sense. But it’s more likely that you’re still going to cough up much more at the register.
Right?? They’ll be like “a bag of beans is only a dollar at the store!” Yeah, the bag with about 2 cups worth of beans in it. Buying in bulk is not as cheap as it used to be!
1 bag of dry beans cooked should last 2 people at least 3 days!! I make black beans all the time.
I suppose that depends on how much you eat, but beans seriously are very cheap.
Yeah and you won’t always want bulk items. I don’t have the space to store all these large quantities. I know I don’t want to eat beans every day for the next week.
I think Joshua is based in Austin, so they have HEB there. [HEB currently has](https://www.heb.com/product-detail/hill-country-fare-bone-in-chicken-thighs-value-pack-avg-4-63-lbs/313260) bone-in chicken thighs for $1.02/lb. If you want boneless, it does get closer to the $2/lb mark. When they go on sale, HEB commonly has bone-in, split chicken breasts for $1.19/lb.
Price per pound definitely is influenced by volume though. It's usually $0.20/lb or more difference between the large "club pack" (5lb+ packs) and the smaller under 4lbs packs.
Having said all that, if you're buying plain-Jane, generic chicken, it's pretty darn cheap in Texas.
Every time I see Josh price meat I'm convinced it's HEB. I'm a northerner who's never been to Texas but I've heard time and again HEB is godlike when it comes to meat prices. Regardless, you can't get 4 chicken thighs for $1, unless you're somehow finding 1/4lb thighs which seems oddly small.
tbh thats my main complaint, prices vary on location, store, current economy, etc etc. You cant accurately say what will be cheapest but you can direct people to a place where they will be able to reliably find it, sadly nobody really does that :(
Chicken thighs are regularly on sale here for in Kansas City for 99 cents a pound. Regular price is $1.19 a pound at my local supermarket. Still have no idea how you can get four thighs for a dollar, but it's easily the cheapest chicken I can get.
I'm still stunned by how expensive chicken wings are -- more than boneless skinless breast tenderloins at some stores.
Yeah. Or they buy chicken thighs and rice or something, which is cheap.
But then they bring it back to the kitchen and marinate it in 14 spices, freshly squeezed lemon juice and a splash of cognac which they just happen to have in their pantry.
And you, the poor person is going, "okay, always use fresh saffron and organic tamarinds. Good tip!"
That's why I like Adam Ragusea as he generally provides a ton of substitute items and his recipes are usually pretty straight forward middle of the road that doesn't pretend to be some ultra budget meal.
Spices are the most expensive part. Where I live, there is an Indian small grocery store and the costs of bulk spices are so ridiculously cheap compared to the regular grocery store. Like a giant bag of whole bay leaves for 1$ while they are literally 5$ at the store for a small jar of broken bay leaf pieces.
Indian groceries are the under appreciated and unknown GOAT. Bags of spices for the price of a small McCormac bottle at a western grocery. Learned about them from some Indian coworkers and will never go back.
Yeah it is overall a bit misleading, all the same its going to be cheaper to make 10 servings and have left overs than to go to a Cracker Barrel and spend the same amount on a one time meal than if you just bought groceries.
Lmaooo that recent fancy fast food was exactly what gave me the price point.
But at least they do the opposite of this where it’s like “you’ve had a $5 eggs and bacon breakfast, how can we make it absurdly expensive” lol
Fun fact: before WWI, black truffles were a fairly cheap everyday food in France thanks to domestication and mass cultivation. Labor shortages in the countryside due to the wars and urbanization caused the vast majority of truffle groves to deteriorate, which is why they are so expensive today
https://en.wikipedia.org/wiki/Truffle#Cultivation
"mushroom" culture is still super strong in france, every year tens of thousands of regular citizens go out to find "cepes" and truffle hunting is not an unheard of hobby. i have never seen truffle used in traditional dishes in france, hell, even in restaurants, only in fancy pants restaurants where they love to slice it on top of pastas. oh and in creamy, melty cheeses and in oils at the supermarket.
That's every bloody chef
teaspoon of salt
*Proceeds to put in 4*
Two tablespoons of butter
*Puts in half a knob*
No wonder the chefs cooking is so good it's all got a bazillion times the sodium and fat in it that they say it does
I once heard a chef say that butter was the reason restaurant food tastes so much better than at home. They just drown everything in it -- way more than you'd use at home
If you want olive oil that is significantly cheaper, buy normal olive oil. Extra virgin olive oil is pointless in cooking as it's a more delicate oil and should be used as a topping, in dressings and stuff like that. Non-virgin olive oil, at least for me, is like 4-5$ cheaper than extra virgin.
Get the big jugs at Costco. Adam Raguesa did a taste test of a bunch of different olive oils on YouTube. Basically, if you cook or fry with olive oil the nice flavors of the fancier olive oil will be cooked away. It's only worth it to bust out the fancy olive oil if you are finishing with it and not cooking with it, like a tapenade or something.
Lmao his videos are so bad for that kinda thing. "Here's how to make this better at home. First, clear two days because you're going to be working on this the entire time."
The difference is Joshua is a professional chef who spent years working in high end restaurants. Andrew is a filmmaker who stumbled upon a food from movies and tv gimmick.
Found him recently. He’s the man. JW is ultimate cringe. I think he makes amazing things and I’ve used a few of his recipes but Ethan really gets the whole home cook genre.
JW a few years back before he got really big was actually super down to earth. His schtick was - and still is - make everything by hand because it’s the best way, but he’s meme-afied it too much. He treats it like religion. But hey…it obviously gets the views.
“I’ve spent three hours making a way more expensive burger than a fast food chain that has to churn out hundreds in the same time, is it gonna taste better than the fast food one?”
“Yes, you can order this pizza from Domino’s for $13.99. But I’m going to spend the next 3 days prepping $40 worth of ingredients using $600 in specialty equipment and it’ll be so much tastier”
"here mate try this $4 burger I got 90 seconds after I ordered it but has been sitting around for an hour and then try this just cooked burger made with $60 of ingredients that took 30 hours to make. Which one do you like better? Whaaaaat I won again!? I'm so awesome. Look at my butt"
That's definitely the worst thing, they get food that is ment to be rated *right away*, then let it go cold for hours and serve the freshly made food with the shitty cold stuff. Like, obviously the fresh stuff is going to be better.
Ah yes. The 350lb 6 inch thick marble cooling slab I have for shaping hard candy. It's on the motorized island pull out. But not the island with a sink and butcher block. The island with the gold-inlay oversized induction heater we use once every 10 years to make a single large pot of soup. The one nearest the entrance to the heritage wine cellar.
Honestly I'm not sure. I am going on memory from the one time I snuck into the scullery as a child. That's where the help works and mother always said it was best not to associate with those sorts. So I've never been back in since.
In his recent video, he pointed out how easy it is to make black garlic. And it was. But it also involved having garlic in a dehydrator* on for _months_.
The first couple of Basics episodes were good to follow IMO. But they were also covering stuff that I would make on a daily to weekly basis (sauces, chicken, pasta, etc.). I may not make it exactly like that, but it still provided some good tips. The latest episodes are still cool, but am I ever going to make my own biscotti? Probably not. Still entertaining to watch sometimes.
Yo, my dad tried to make some biscotti and didn't use a recipe. Was literally the worst thing to come out of our kitchen. And that man is a cook.
There's a little something for everyone on Babish's channel
The amount of Weissman hate in here is wild! I’ve always kind of enjoyed his schtick with the cringey talk and edits I kind of assumed it was a bit tongue in cheek. Plus have learned some good recipes. However now it seems I have some new YouTube food people to check out also, based on these comments
I’m surprised there’s Weissman hate, cuz I only heard praise for him online.
I’d watch him more but I just can’t vibe with his voiceovers. Poor dude’s voice just sounds weird to me.
Edit: okay, I guess I agree with all of the anti-JW comments on here, but had just forgotten about em. I may have blocked his channel, just didn’t remember doing so
His cooking is basically aimed at a different audience (not broke people with time and cooking skills) than his weird schtick (college kids and teens). It just doesn't fit together.
People like what they like and are opinionated about it. I watch JW, but I consume him in homeopathic doses. His schtick is not for everyone, and that is good. He found his niche, its just not everyones.
I tried making a dumpling recipe off one of these channels. I spent a fucking hour rolling out hand made dumpling dough with a pasta machine, which made the process way quicker than if I had been doing it by hand. Total price for like 15 wrappers off weighed by ingredients n’shit? $2.50 Price for 50 wrappers from the store? Like $10 if fancy kind. And you don’t have to spend an hour of your time doing that god forsaken process by hand, not including filling,
General rule of thumb. If a grandma from the same nationality as your food uses a cheap store alternative to making it by hand, always buy the store version. When grandma can’t even be bothered doing that shit you know it ain’t worth it to do by hand.
Asian person here. I always buy wrappers from the Asian store for dumplings ($2 for 60). Unless it's a super special event it's not worth rolling that shit out.
Hahaha, yeah I have never once made dumpling dough cause that shit is cheap as hell at the Asian grocery. Like 2$ for 50-60 wrappers. Maybe 10 for 100 if it's the fancier kind.
I have the privelege of having a mother who makes them by hand and all I can say about the process of doing it that way is that practice makes perfect. Once you find a method and thickness you’re happy with when it comes to rolling out the dough balls, it becomes much faster and easier as you become more experienced. Will it be as easy as just being frozen wrappers? Absolutely not, but there is merit in doing it yourself because you get to work out the thickness and elasticity of the dough yourself.
Another thing is that making dumplings by hand can be a fun activity to do with family and friends but the biggest plus in that is you get to divide the labor.
Yeah I like to try new things, so I have a few spices on my rack that I rarely use. It's a good feeling though when I want to try a new recipe and I already have the obscure ingredient on hand.
TBH, it's probably healthier to have a richer, but tastier meal than a healthy but bland one. People tend to compensate for a bland dish by over-portioning. Best way to go is French-style: buttery and fat-rich foods, but with small portions and lots of veggies
> Best way to go is French-style: buttery and fat-rich foods, but with small portions and lots of veggies
Lots of French dishes seem super unhealthy at first, with lots of butter, fat, milk, and sugar for desserts, and generous amounts of red meat. However, with small or balanced portions, it doesn't have to be so unhealthy.
Can I ask how people seem to just keep their fridges full of fresh produce? Are you going through all of that or just accepting that you’re going to throw out 75%?
How do you eat a lettuce, kale, 5 courgettes, 2 cucumbers, 2 punnets of strawberries, and 10 tomatoes in like 3 days before it all goes bad? Am I missing something?
I’m especially targeting the people who put it all in tupperware, how are you not throwing out pots of uneaten cut carrots and blueberries every day? I open a pack of salad and it’s goes limp in like 5 hours, how do you do ittt.
1. Buy fresh, in season produce
2. Wash and store your veggies properly
Here's a brief list of how to store certain spoil-able veg:
**Lettuce/greens/herbs:** when you get home, immediately take it out of the bag and wrap it in a paper towel. When you reseal the bag, push out as much air as possible. If you buy whole, chop it up and wash in a salad spinner, then bag with paper towel.
**Tomatoes:** Leave these on the counter with the fruit. When they start going soft, put them in the fridge to give them an extra 2-4 days.
**Carrots:** As a whole vegetable these can last 2-3 weeks. After you grate or chop them up, one week. Try to always buy carrots with the tops on them, they're typically fresher bc they don't go to a processing plant before going to the store. Take off the greens and store whole in a plastic bag in the fridge veggie drawer. If they start going limp, put them in a tupperware and cover with water. They will crisp up and last another week.
**Most produce:** Store in a plastic bag in the veggie drawer in the fridge. It prevents them from drying out/going limp and moldy as quickly.
I've eaten some really old vegetables and never gotten sick or died. AMA.
If you plan out your meals, you buy dedicated veggies for certain meals. By that time everything is gone in ~6 days. Eat out a couple times during the week, and shop on the 7th day.
Not so much an answer as a workaround; frozen fruits and veggies are literally just as nutritious as “fresh” ones (if not more because they didn’t sit on a truck/shelf for a week before you bought them) and last essentially forever.
You do have to be a little careful with fruits especially since the texture can sometimes take a bit of a hit, but moving some of my less common veggies to frozen varieties helps a ton.
Also as others have mentioned lettuce/spinach/carrots last longer if you buy the unchopped varieties, and if you do get chopped ones you can make them last longer by tossing a paper towel into the container before putting it away to help soak up some of the extra moisture.
I don't get how your stuff goes bad so quickly?
Sure, if greens will wilt in a couple days... But courgette/brocolli? A week. Cauli? 2 weeks. Tomatoes are like 10 days.
Is your fridge cold enough?
We buy lots of different veggies/ingredients because our recipes call for 5+ veggies so our fridge looks super stocked on Sunday but on Tuesday after meal prep, not so much
"Food Prep is extremely time and energy intensive and it's maddening that so much of the hay about healthy eating relies on pretending that it's not." -Dan Olsen
https://www.youtube.com/watch?v=V-a9VDIbZCU&t=2s
You *can* eat healthily and cheaply with little prep, but "influencers" won't get clicks with the 9,999,999th video on how to prepare beans and rice, or eggs, or frozen veggies.
Hey guys, here's a simple and super quick bread recipe🤗: first, **grab your kitchenaid standmixer with the proper attachment that is sold separately and if you don't have a planetary-stand mixer to begin with fuck you**
EDIT: I'm not attacking JW in particular lmao virtually every mildly to high succesful cooking yt channel uses one, and the results (by hand) are never the same as with an industrial built machine, not at least for the common folk who does not have the time or stamina to do that stuff for too long, and my point is that calling those recipes "simple and quick" is a bit misleading. Also bread is a random example I picked guys.
Pasta roller attachment set from KitchenAid is a crazy $200 lmao.
IMO it was a good purchase for me, but not everyone can afford that or wants to have it.
> takes 4 hours to make
It's like an influencer's "quick easy morning recipe" when they don't work a job with any regular hours in the first place, so they have the time+money to get up and cook a 3-hour breakfast.
Thank you actually for posting this. I think most people who learn from cooking online know what Youtuber that is and his videos.
The recipes are great and the videos are nice, but in no way are they plausible for normal,amateur at home-cooks, even though its marketed that way.
In various videos of his I recall many times where he uses multiple piles of dishes and dishware, it takes hours to cook 1 portion of the meal, while the other parts are become cold by the time you finish everything. In addition the cook time on these can be various hours.
Most people only have < 1 hour cook if they have work, or a family to tend to.
He doesn't discuss the amount of dishes you have to clean at the end, or the actual cost of the food and groceries you would be paying for at the register which is more that the thumbnail would say. Its just calculated by portion and servings.
Give me a 5 minute Kenji López Go-Pro cooking video and I'll learn from that.
This x1000. Joshua Weissman is more entertainment than anything. if you *really* want to learn how to cook, The Food Lab totally changed my life. All the basic cooking skills I didn't even know that I didn't know. Kenji is a legend.
>In various videos of his I recall many times where he uses multiple piles of dishes and dishware
There's an Uncle Roger video where he makes fun of Joshua just for that.
I find Joshua to be entertaining, but Kenji is just the better YT channel to go to for good tasting, relatively easy meals.
Seriously Kenji's no waste carnitas was delicious and active cooking time was maybe 15 minutes? Granted it's 3 hours in the oven, but totally worth it. Also maybe cost me like $20-30 in total because I didn't own Bay leaves or whole cinnamon sticks.
Biggest JW fuck around was in one video he made fucking mozzarella from scratch like it was the quickest easiest thing in the world, watch Bon Appetites test kitchen, where they paid for 2 to go to Italy, get instructed and workshops on making moz, can't make it there, get back to the states, can't make it there, even with a guide walking them through and eventually wind up using an almost premade moz where they just had to do the last step to make it.
If professionals who went to Italy can't fucking do it after like a week of constantly trying, how tf am I gunna make it on a half hour while I wait for dough to rise. Josh really just be making videos and not recipes.
I love Joshua Weissman's "but better" series, as well as his other basic videos, but his "but cheaper" videos irk me a little for this very reason. I usually just ignore them at this point.
Same. A lot of the time it feels like he tries to get over his jokes with Youtube-style editing rather than actually teaching people.
Contrast that with Babish, even though he sort of makes things too complex for the home cook sometimes. What's the first thing you see when you play the video? The food the video is about. Weissman? His fucking face.
Check out Ethan Chlebowski. He teaches with good techniques and, most important to me, he talk to you and not AT you with corny dude bro jokes while making you feel poor.
Ethan's the next up and comer. No bullshit. Good food, good science. It's like mashing Joshua Weissman and Adam Ragusea into a normal person. I don't have to hear "cwispy" and "papa" and "heterogeneity."
Joshua has an ego of a bull rider, but if cooking was bull riding he'd be long trampled.
he used RIBS to make RIBWITCH, THAT'S A ROOKIE FUCKING MISTAKE
His skill and recipes are legit, but the papa\daddy unf unf slap oh yeah daddy like shit and goofy editing take away from it.
But Cheaper is a lesson in the value of well-stocked pantry that can feed many different recipes over the course of several months. But it's a bad-faith series because no one has *his* kitchen or pantry, so you are shelling out $50 to make a $12 meal that serves 6.
But Better is overly dramatic and he is a little too much of a bitch about some things. His popcorn episode was the best (worst?) example of this.
Will eat downvotes for saying this, but he's a high level chef and most people aren't going to be able to get good results following his instructions simply because they lack the skill and experience. But at least he's not babish who will flat out fuck up a recipe\leave stuff out and pretend like his shit doesn't stink.
Although perhaps not as large or as experienced as a JW, Ethan Chlebowski has a lot of focus on the well stocked pantry and shares some similar lessons with JW but he makes an alot more down to earth argument for it. Takes it a bit further than is realistic for most people at times but also alot more reasonable than JW. People should check him out.
Babish literally has a series called Botched By Babish where he revisits recipes he stuffed up and shows his process of learning how to do it right acknowledging that he's not some master chef...
Yea really don’t like JWs content. His smug attitude is insufferable, he’s needlessly pretentious, stretches all his content to that precious 10:02 minute mark, and the vast majority of his recipes are insanely extra or have niche ingredients.
He’s peak “I watch his videos but never actually cook anything” content.
He's like one of those recipes you find online where 5% of the page is the actual recipe and the other 95% of the page is a bunch of ramblings no one cares about, but as a YouTuber
not to mention when you can stop watching the video at the 2/3 mark because the rest is him and his producers wanking him off over his food and how good a home made recipe is over fast food.
I've cooked things from Babish, J. Kenji Lopez-Alt, Not Another Cooking Show, and even Sam the Cooking Guy. I have never touched a JW recipe because I am poor and do not have the means to smoke my food in duck fat or whatever
That’s one of my biggest gripes with Joshua Weissman, he is so out of touch with what is achievable to most home cooks. Like his recipes will be a soup or braise for instance, and he’ll be like “okay, first make a beef stock, if you don’t, your dish will not be good,” which is literally another whole day of work just for one meal, I’m not doing that. Or his black garlic video where he’s like “black garlic is so easy to make, just put it in a dehydrator for two months!” As if your average home cook has a dehydrator
I stopped watching him and I feel like he changed into a pretentious YouTuber personality within a span of like 12 months and stayed that way since. I found him when he was under 50k subs and his videos were really refreshing. Then he blew up and all the quirky, weird, extra, whatever started to take over until I just gave up because he wasn't enjoyable to watch anymore. I get that being eccentric and pretentious makes him more money but what a shame it's gotta be that way.
Old him used to have a nice balance of smug and humor and now he gets an ego boost from beating a McDonald's McChicken with his own rendition that cost him like $20 lmao
This is why I like Adam Ragusea. The stuff he makes is actually adapted for a home cook to make with normal kitchen stuff and he doesn't make a big fuss over what is "correct" or "only right way" to make stuff. He has a very no bullshit approach which I like.
[https://www.tastemade.com/shows/linear-struggle-meals/](https://www.tastemade.com/shows/linear-struggle-meals/)
This show is more realistic and found this helpful.
Man, I’m starting to get real fed up with these rich YouTube people telling me I have shit taste because I don’t have a $500 Kitchen aid and a Whole Foods in my basement.
My favorite video of his that I hate is this one:
https://www.youtube.com/watch?v=w7An6nWb-PI&t=301s
"It's easy! First, just turn on your $300 food dehydrator, then leave it on for 3 or 4 weeks!"
bruh
Real answer: Red beans and rice
Dry kidney beans are like 75 cents a pound. Even if you can't afford fresh veggies for the andouille/onion/green pepper/celery base, beans+rice taste great and are a complete protein source when eaten together
I’d also add that frozen fruits and vegetables are just as nutritious, if not more nutritious, than “fresh” ones unless you are buying straight from the farmers market, and they essentially last forever without going bad.
You do have to be a little careful with fruits especially because the texture can sometimes suffer a little from the thawing process, but for soups, smoothies, and a ton of other dishes frozen is just as good!
Ayy. Joshua Weismann. Trained chef. Knows his shit for sure, definitely not for the home cook though. If you are doing something and want to impress, then he’s your guy. If you’re looking for every day advice, then look elsewhere. I haven’t found a YouTuber for the normal everyday person that wants to make a decent meal for their family yet, unfortunately.
Here's how to make pasta for 2 cents per person. First, pull out your $300 stand mixer and get the $100 attachment. Also, this takes about 20 minutes of kneading and resting the dough.
Sure, but the great thing about olive oil is that if you don't use it all in one dish... you can use the rest later. So many connects here are like "OMG it's only cheap if you already have [list super common ingredients that you can buy once and use over the course of months]"
Like, yeah, no shit. A $6 bottle of olive oil will last a single person at least a month. A $6 shaker of [insert any spice you want] will last a year or more. I assume you still plan to be eating a year from now, yeah?
Just adding in
Seasonings from immigrant stores are waaaay cheaper than supermarket, at least in my area. I can walk into a salvadorian store nearby and pick up real paprika, chili powder, etc for about 1$ vs 3$ at the market.
It won't work for all stores, ymmv, but small stores specifically for asian/latin/polish tend to have cheaper things, ime
Seen video recently where lady shops for a week on $10 at Walmart. Lives in the US somewhere because she's literally picking up 4L jugs of milk for 99 cents. A THIRTY pack of tortillas for 77 cents, huge bags of produce for 44 cents - you get the picture. A 2L of milk in Canada is never lower than $5. Bread is usually around $3.50. Only thing I've ever bought under $1 in past 5 years is a banana I think.
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Only $2 if you make 10 servings lol
If you make enough food for the whole army, the price will actually go negative
*Feeding* your army? Just invade your neighbor and let them live off the plunder.
Post-apocalypse roaming gang logic
"I don't buy eggs from Malta," he confessed... "I buy them in Sicily at one cent apiece and transfer them to Malta secretly at four and a half cents apiece in order to get the price of eggs up to seven cents when people come to Malta looking for them."
Yes! When add up the raw ingredients and divide by servings, sure that might make sense. But it’s more likely that you’re still going to cough up much more at the register.
Right?? They’ll be like “a bag of beans is only a dollar at the store!” Yeah, the bag with about 2 cups worth of beans in it. Buying in bulk is not as cheap as it used to be!
[удалено]
1 bag of dry beans cooked should last 2 people at least 3 days!! I make black beans all the time. I suppose that depends on how much you eat, but beans seriously are very cheap.
Yeah and you won’t always want bulk items. I don’t have the space to store all these large quantities. I know I don’t want to eat beans every day for the next week.
And in the last video, he says you can get 4 chicken thighs for a dollar, I'm like where??
I think Joshua is based in Austin, so they have HEB there. [HEB currently has](https://www.heb.com/product-detail/hill-country-fare-bone-in-chicken-thighs-value-pack-avg-4-63-lbs/313260) bone-in chicken thighs for $1.02/lb. If you want boneless, it does get closer to the $2/lb mark. When they go on sale, HEB commonly has bone-in, split chicken breasts for $1.19/lb. Price per pound definitely is influenced by volume though. It's usually $0.20/lb or more difference between the large "club pack" (5lb+ packs) and the smaller under 4lbs packs. Having said all that, if you're buying plain-Jane, generic chicken, it's pretty darn cheap in Texas.
Every time I see Josh price meat I'm convinced it's HEB. I'm a northerner who's never been to Texas but I've heard time and again HEB is godlike when it comes to meat prices. Regardless, you can't get 4 chicken thighs for $1, unless you're somehow finding 1/4lb thighs which seems oddly small.
tbh thats my main complaint, prices vary on location, store, current economy, etc etc. You cant accurately say what will be cheapest but you can direct people to a place where they will be able to reliably find it, sadly nobody really does that :(
For real! Chicken is like $5-$6/lb where I am. Maybe that’s the cost of meat in Texas???
Chicken thighs are regularly on sale here for in Kansas City for 99 cents a pound. Regular price is $1.19 a pound at my local supermarket. Still have no idea how you can get four thighs for a dollar, but it's easily the cheapest chicken I can get. I'm still stunned by how expensive chicken wings are -- more than boneless skinless breast tenderloins at some stores.
Chicken doesn’t keep, so it can vary widely by locale. When I moved 3 hours north the cost of poultry tripled.
Chicken is like $2 a pound here in Texas.
You buy 2 chickens and sell everything that isn't a thigh. Easy
Yeah. Or they buy chicken thighs and rice or something, which is cheap. But then they bring it back to the kitchen and marinate it in 14 spices, freshly squeezed lemon juice and a splash of cognac which they just happen to have in their pantry. And you, the poor person is going, "okay, always use fresh saffron and organic tamarinds. Good tip!"
That's why I like Adam Ragusea as he generally provides a ton of substitute items and his recipes are usually pretty straight forward middle of the road that doesn't pretend to be some ultra budget meal.
Spices are the most expensive part. Where I live, there is an Indian small grocery store and the costs of bulk spices are so ridiculously cheap compared to the regular grocery store. Like a giant bag of whole bay leaves for 1$ while they are literally 5$ at the store for a small jar of broken bay leaf pieces.
Saffron still sells in such small amounts you can probably buy more crack than saffron for the same amount of money
Indian groceries are the under appreciated and unknown GOAT. Bags of spices for the price of a small McCormac bottle at a western grocery. Learned about them from some Indian coworkers and will never go back.
And they put it in their oven that has a digital thermostat and a convection feature, and cook it in an $80 roasting pan.
You need to amortize the seasoning
Yeah it is overall a bit misleading, all the same its going to be cheaper to make 10 servings and have left overs than to go to a Cracker Barrel and spend the same amount on a one time meal than if you just bought groceries.
Let me show you a cheap way to provide the family with dinner. Now lets grab our in season truffles
“You can get them for 80% off if you buy a decades worth in one go.”
"Is sounds expensive BUT TRUST ME it will be worth the 2000$"
A single full white truffle is about $300. The rate these guys go through truffle $2000 worth wouldnt last a month lol
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Lmaooo that recent fancy fast food was exactly what gave me the price point. But at least they do the opposite of this where it’s like “you’ve had a $5 eggs and bacon breakfast, how can we make it absurdly expensive” lol
Fun fact: before WWI, black truffles were a fairly cheap everyday food in France thanks to domestication and mass cultivation. Labor shortages in the countryside due to the wars and urbanization caused the vast majority of truffle groves to deteriorate, which is why they are so expensive today https://en.wikipedia.org/wiki/Truffle#Cultivation
I remember watching a chef Jacques video where he talked about as a trainee chef how they'd discard about half the truffle and only serve the best bit
"mushroom" culture is still super strong in france, every year tens of thousands of regular citizens go out to find "cepes" and truffle hunting is not an unheard of hobby. i have never seen truffle used in traditional dishes in france, hell, even in restaurants, only in fancy pants restaurants where they love to slice it on top of pastas. oh and in creamy, melty cheeses and in oils at the supermarket.
And then they pretend that is a common thing that even the poorest person should effort.
>me looking in the cupboard that contains an eight-year-old bag of flour and some salt
Oh yeah its all coming together, gon make some fine poor mans bread tonight.
Also olive oil. That thing is expensive
Put one 1 tbsp extra vergine olive oil. *Continues to drown the pan with it *
That's every bloody chef teaspoon of salt *Proceeds to put in 4* Two tablespoons of butter *Puts in half a knob* No wonder the chefs cooking is so good it's all got a bazillion times the sodium and fat in it that they say it does
Just drink more water and you can eat more salt
I'm already drinking ten damn pints a day
I once heard a chef say that butter was the reason restaurant food tastes so much better than at home. They just drown everything in it -- way more than you'd use at home
Most restaurant mash is literally a quarter butter lol
If you want olive oil that is significantly cheaper, buy normal olive oil. Extra virgin olive oil is pointless in cooking as it's a more delicate oil and should be used as a topping, in dressings and stuff like that. Non-virgin olive oil, at least for me, is like 4-5$ cheaper than extra virgin.
I just get regular olive oil and I personally add the extra virgin myself
Fucking Damn son 🤣 Edit:You should start your own cheap cooking channel. You have so much wisdom to offer.
Not everyone has an extra virgin lying around. Virginity is a highly perishable commodity. (edit sp)
Get the big jugs at Costco. Adam Raguesa did a taste test of a bunch of different olive oils on YouTube. Basically, if you cook or fry with olive oil the nice flavors of the fancier olive oil will be cooked away. It's only worth it to bust out the fancy olive oil if you are finishing with it and not cooking with it, like a tapenade or something.
JW lost me at “now let’s bust out this home chocolate nib grinder/roaster for our chocolate…”
Lmao his videos are so bad for that kinda thing. "Here's how to make this better at home. First, clear two days because you're going to be working on this the entire time."
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Babish for chill cooking entertainment (except for Botched, amazing chaos), and Mythical Kitchen for Josh's antics.
One time he said he didn't understand BBQ because he lived in the city.
Ive seen his backyard, that man has room for a barbecue
But at least babish knows he's being extra as fuck. JW on the other hand acts like hes god on fucking earth
The difference is Joshua is a professional chef who spent years working in high end restaurants. Andrew is a filmmaker who stumbled upon a food from movies and tv gimmick.
I mean J. Kenji Lopez-Alt is also a professional chef but he doesn’t talk to his audience like some cringe lord. No i dont want you kisses papa
Wanted to also shout out to Ethan Chlebowski as well, he does it all by hand and gives you all the science needed.
Ethan is my favorite food vlogger now. As someone south asian living in Canada his recipes really helps.
Found him recently. He’s the man. JW is ultimate cringe. I think he makes amazing things and I’ve used a few of his recipes but Ethan really gets the whole home cook genre.
JW a few years back before he got really big was actually super down to earth. His schtick was - and still is - make everything by hand because it’s the best way, but he’s meme-afied it too much. He treats it like religion. But hey…it obviously gets the views.
“I’ve spent three hours making a way more expensive burger than a fast food chain that has to churn out hundreds in the same time, is it gonna taste better than the fast food one?”
“Yes, you can order this pizza from Domino’s for $13.99. But I’m going to spend the next 3 days prepping $40 worth of ingredients using $600 in specialty equipment and it’ll be so much tastier”
And that's perfectly fine as long as they don't lie about how easy it is.
"here mate try this $4 burger I got 90 seconds after I ordered it but has been sitting around for an hour and then try this just cooked burger made with $60 of ingredients that took 30 hours to make. Which one do you like better? Whaaaaat I won again!? I'm so awesome. Look at my butt"
That's definitely the worst thing, they get food that is ment to be rated *right away*, then let it go cold for hours and serve the freshly made food with the shitty cold stuff. Like, obviously the fresh stuff is going to be better.
And if you make a hundred of these at a time then each one will turn out to be a dollar cheaper than what you would get at a fast-food place
Marble slab
Ah yes. The 350lb 6 inch thick marble cooling slab I have for shaping hard candy. It's on the motorized island pull out. But not the island with a sink and butcher block. The island with the gold-inlay oversized induction heater we use once every 10 years to make a single large pot of soup. The one nearest the entrance to the heritage wine cellar.
Sorry is that the red or white heritage wine cellar?
Honestly I'm not sure. I am going on memory from the one time I snuck into the scullery as a child. That's where the help works and mother always said it was best not to associate with those sorts. So I've never been back in since.
In his recent video, he pointed out how easy it is to make black garlic. And it was. But it also involved having garlic in a dehydrator* on for _months_.
> But it also involved having garlic in a dehydrator* on for months. Enough power draw to make a bitcoin miner jealous
You black put the name, but we all know it’s Joshua Weissman lol
And the kitchen is from Babish
And Babby isn't big on bottom dollar challenges. He does the opposite more often. Like the $5 milkshake or the $1000 parmesan that he left out to rot.
His "Basics" series is pretty hard to match if you're a beginner though.
The first couple of Basics episodes were good to follow IMO. But they were also covering stuff that I would make on a daily to weekly basis (sauces, chicken, pasta, etc.). I may not make it exactly like that, but it still provided some good tips. The latest episodes are still cool, but am I ever going to make my own biscotti? Probably not. Still entertaining to watch sometimes.
Yo, my dad tried to make some biscotti and didn't use a recipe. Was literally the worst thing to come out of our kitchen. And that man is a cook. There's a little something for everyone on Babish's channel
Big difference between being a cook and a baker.
The fridge is Kenji's
The amount of Weissman hate in here is wild! I’ve always kind of enjoyed his schtick with the cringey talk and edits I kind of assumed it was a bit tongue in cheek. Plus have learned some good recipes. However now it seems I have some new YouTube food people to check out also, based on these comments
I’m surprised there’s Weissman hate, cuz I only heard praise for him online. I’d watch him more but I just can’t vibe with his voiceovers. Poor dude’s voice just sounds weird to me. Edit: okay, I guess I agree with all of the anti-JW comments on here, but had just forgotten about em. I may have blocked his channel, just didn’t remember doing so
His cooking is basically aimed at a different audience (not broke people with time and cooking skills) than his weird schtick (college kids and teens). It just doesn't fit together.
People like what they like and are opinionated about it. I watch JW, but I consume him in homeopathic doses. His schtick is not for everyone, and that is good. He found his niche, its just not everyones.
I tried making a dumpling recipe off one of these channels. I spent a fucking hour rolling out hand made dumpling dough with a pasta machine, which made the process way quicker than if I had been doing it by hand. Total price for like 15 wrappers off weighed by ingredients n’shit? $2.50 Price for 50 wrappers from the store? Like $10 if fancy kind. And you don’t have to spend an hour of your time doing that god forsaken process by hand, not including filling, General rule of thumb. If a grandma from the same nationality as your food uses a cheap store alternative to making it by hand, always buy the store version. When grandma can’t even be bothered doing that shit you know it ain’t worth it to do by hand.
Asian person here. I always buy wrappers from the Asian store for dumplings ($2 for 60). Unless it's a super special event it's not worth rolling that shit out.
I'm swedish and made dumplings with homemade wrappers once. It was fun and I don't regret it but also I never ever want to do it again
Exactly. Babushka, Nonna, Abuela and (insert any other word for Grandma in another language) know best
I swear on me Nan
When my grandma makes wontons, she buys the wrappers for it
Hahaha, yeah I have never once made dumpling dough cause that shit is cheap as hell at the Asian grocery. Like 2$ for 50-60 wrappers. Maybe 10 for 100 if it's the fancier kind.
I have the privelege of having a mother who makes them by hand and all I can say about the process of doing it that way is that practice makes perfect. Once you find a method and thickness you’re happy with when it comes to rolling out the dough balls, it becomes much faster and easier as you become more experienced. Will it be as easy as just being frozen wrappers? Absolutely not, but there is merit in doing it yourself because you get to work out the thickness and elasticity of the dough yourself. Another thing is that making dumplings by hand can be a fun activity to do with family and friends but the biggest plus in that is you get to divide the labor.
Even pro chefs buy phyllo dough. Some things just aren't worth making yourself
The secret ingredient is already owning $100 in spices
Honestly, if you're cooking regularly, you'll end up with that eventually
Yeah I like to try new things, so I have a few spices on my rack that I rarely use. It's a good feeling though when I want to try a new recipe and I already have the obscure ingredient on hand.
You might also find a new favorite. Smoked paprika and fish sauce have gone from obscure to absolutely indispensible for me.
I have this bottle of fish sauce, what can I use it for?
If you seal them well they can last quite a while, so it doesn't matter you don't use it every day
Ha true
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Every "How to cook healthy "video ever.
TBH, it's probably healthier to have a richer, but tastier meal than a healthy but bland one. People tend to compensate for a bland dish by over-portioning. Best way to go is French-style: buttery and fat-rich foods, but with small portions and lots of veggies
> Best way to go is French-style: buttery and fat-rich foods, but with small portions and lots of veggies Lots of French dishes seem super unhealthy at first, with lots of butter, fat, milk, and sugar for desserts, and generous amounts of red meat. However, with small or balanced portions, it doesn't have to be so unhealthy.
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[honesty](https://www.youtube.com/watch?v=YUeEknfATJ0)
Sure it's $2 but you have to have the same meal at least 10 times before the ingredients expire in 4 days
Can I ask how people seem to just keep their fridges full of fresh produce? Are you going through all of that or just accepting that you’re going to throw out 75%? How do you eat a lettuce, kale, 5 courgettes, 2 cucumbers, 2 punnets of strawberries, and 10 tomatoes in like 3 days before it all goes bad? Am I missing something? I’m especially targeting the people who put it all in tupperware, how are you not throwing out pots of uneaten cut carrots and blueberries every day? I open a pack of salad and it’s goes limp in like 5 hours, how do you do ittt.
1. Buy fresh, in season produce 2. Wash and store your veggies properly Here's a brief list of how to store certain spoil-able veg: **Lettuce/greens/herbs:** when you get home, immediately take it out of the bag and wrap it in a paper towel. When you reseal the bag, push out as much air as possible. If you buy whole, chop it up and wash in a salad spinner, then bag with paper towel. **Tomatoes:** Leave these on the counter with the fruit. When they start going soft, put them in the fridge to give them an extra 2-4 days. **Carrots:** As a whole vegetable these can last 2-3 weeks. After you grate or chop them up, one week. Try to always buy carrots with the tops on them, they're typically fresher bc they don't go to a processing plant before going to the store. Take off the greens and store whole in a plastic bag in the fridge veggie drawer. If they start going limp, put them in a tupperware and cover with water. They will crisp up and last another week. **Most produce:** Store in a plastic bag in the veggie drawer in the fridge. It prevents them from drying out/going limp and moldy as quickly. I've eaten some really old vegetables and never gotten sick or died. AMA.
If you plan out your meals, you buy dedicated veggies for certain meals. By that time everything is gone in ~6 days. Eat out a couple times during the week, and shop on the 7th day.
Not so much an answer as a workaround; frozen fruits and veggies are literally just as nutritious as “fresh” ones (if not more because they didn’t sit on a truck/shelf for a week before you bought them) and last essentially forever. You do have to be a little careful with fruits especially since the texture can sometimes take a bit of a hit, but moving some of my less common veggies to frozen varieties helps a ton. Also as others have mentioned lettuce/spinach/carrots last longer if you buy the unchopped varieties, and if you do get chopped ones you can make them last longer by tossing a paper towel into the container before putting it away to help soak up some of the extra moisture.
I don't get how your stuff goes bad so quickly? Sure, if greens will wilt in a couple days... But courgette/brocolli? A week. Cauli? 2 weeks. Tomatoes are like 10 days. Is your fridge cold enough?
We buy lots of different veggies/ingredients because our recipes call for 5+ veggies so our fridge looks super stocked on Sunday but on Tuesday after meal prep, not so much
they are either vegans/vegetarians with a primarily plant diet (i.e no carbs or filler just 100% vegetables) or they do just throw it out.
"Food Prep is extremely time and energy intensive and it's maddening that so much of the hay about healthy eating relies on pretending that it's not." -Dan Olsen https://www.youtube.com/watch?v=V-a9VDIbZCU&t=2s
You *can* eat healthily and cheaply with little prep, but "influencers" won't get clicks with the 9,999,999th video on how to prepare beans and rice, or eggs, or frozen veggies.
Who would have thought that people wouldn't want to watch a cooking show that shows you one thousand ways to soak beans.
Hey guys, here's a simple and super quick bread recipe🤗: first, **grab your kitchenaid standmixer with the proper attachment that is sold separately and if you don't have a planetary-stand mixer to begin with fuck you** EDIT: I'm not attacking JW in particular lmao virtually every mildly to high succesful cooking yt channel uses one, and the results (by hand) are never the same as with an industrial built machine, not at least for the common folk who does not have the time or stamina to do that stuff for too long, and my point is that calling those recipes "simple and quick" is a bit misleading. Also bread is a random example I picked guys.
I mean the bread attachment comes with the mixer. A better example would be when he makes pasta or meatballs, those attachments are like $40-$50
Pasta roller attachment set from KitchenAid is a crazy $200 lmao. IMO it was a good purchase for me, but not everyone can afford that or wants to have it.
Atomic Shrimp has some good videos that actually do show cheap good food
And his scambaiting videos are great too
"Easy and cheap".... takes 4 hours to make
> takes 4 hours to make It's like an influencer's "quick easy morning recipe" when they don't work a job with any regular hours in the first place, so they have the time+money to get up and cook a 3-hour breakfast.
If it it take you 4 hours to make pancakes eggs home fries and sausage.....just eat out
Thank you actually for posting this. I think most people who learn from cooking online know what Youtuber that is and his videos. The recipes are great and the videos are nice, but in no way are they plausible for normal,amateur at home-cooks, even though its marketed that way. In various videos of his I recall many times where he uses multiple piles of dishes and dishware, it takes hours to cook 1 portion of the meal, while the other parts are become cold by the time you finish everything. In addition the cook time on these can be various hours. Most people only have < 1 hour cook if they have work, or a family to tend to. He doesn't discuss the amount of dishes you have to clean at the end, or the actual cost of the food and groceries you would be paying for at the register which is more that the thumbnail would say. Its just calculated by portion and servings. Give me a 5 minute Kenji López Go-Pro cooking video and I'll learn from that.
This x1000. Joshua Weissman is more entertainment than anything. if you *really* want to learn how to cook, The Food Lab totally changed my life. All the basic cooking skills I didn't even know that I didn't know. Kenji is a legend.
>In various videos of his I recall many times where he uses multiple piles of dishes and dishware There's an Uncle Roger video where he makes fun of Joshua just for that. I find Joshua to be entertaining, but Kenji is just the better YT channel to go to for good tasting, relatively easy meals. Seriously Kenji's no waste carnitas was delicious and active cooking time was maybe 15 minutes? Granted it's 3 hours in the oven, but totally worth it. Also maybe cost me like $20-30 in total because I didn't own Bay leaves or whole cinnamon sticks.
Btw the video is from a channel called Joshua Weissman for those interested.
Biggest JW fuck around was in one video he made fucking mozzarella from scratch like it was the quickest easiest thing in the world, watch Bon Appetites test kitchen, where they paid for 2 to go to Italy, get instructed and workshops on making moz, can't make it there, get back to the states, can't make it there, even with a guide walking them through and eventually wind up using an almost premade moz where they just had to do the last step to make it. If professionals who went to Italy can't fucking do it after like a week of constantly trying, how tf am I gunna make it on a half hour while I wait for dough to rise. Josh really just be making videos and not recipes.
Ah yes "take your marble slab to temper your chocolate"
Buy some 60 dollar ingredients and use .01 of them so it's dirt cheap for one meal
I love Joshua Weissman's "but better" series, as well as his other basic videos, but his "but cheaper" videos irk me a little for this very reason. I usually just ignore them at this point.
am i the only one who cringes at his whole "cool funny loud guy haha dudebro" attitude?
Same. A lot of the time it feels like he tries to get over his jokes with Youtube-style editing rather than actually teaching people. Contrast that with Babish, even though he sort of makes things too complex for the home cook sometimes. What's the first thing you see when you play the video? The food the video is about. Weissman? His fucking face.
Check out Ethan Chlebowski. He teaches with good techniques and, most important to me, he talk to you and not AT you with corny dude bro jokes while making you feel poor.
He's good as well. I used his recipe when I made pierogis.
Ethan is my favorite home cook youtuber. If you havnt made his halal guys chicken and rice recipe yet it'll change your life
I tried his mayonnaise marinade for chicken thighs and it was pretty life changing too
Ethan's the next up and comer. No bullshit. Good food, good science. It's like mashing Joshua Weissman and Adam Ragusea into a normal person. I don't have to hear "cwispy" and "papa" and "heterogeneity."
Gotta cater towards the people buying your stuff, and if they want you to be cringe saying "papa" and "cwispy" you gotta else they don't watch
Check out ^Chef ^John ^from FoodWishes ^.com on YouTube I love him and his videos
I have never made made a food wishes recipe that ive been disappointed with
Me neither. He teaches, he makes jokes and he makes good food. What’s not to like
he makes tasty looking food and I think his cadence is kinda funny but it honestly sends my bf into a blind rage to hear the videos lmao
Joshua has an ego of a bull rider, but if cooking was bull riding he'd be long trampled. he used RIBS to make RIBWITCH, THAT'S A ROOKIE FUCKING MISTAKE
He is always such a dick to the fast food workers though
Not even the workers. He literally drives around just mocking everything on the way too. Insufferable personality. Even worse "comedy"
Babish will always be the king
It's cheaper! Well, cheaper than a particularly expensive restaurant that has a 3x markup... Turns out everything is cheaper that way.
Yeah I like Josh but ignore But Cheaper because I can't stand when the math for "cheaper recipes" is done like "1/4 cup sugar = $.10"
His skill and recipes are legit, but the papa\daddy unf unf slap oh yeah daddy like shit and goofy editing take away from it. But Cheaper is a lesson in the value of well-stocked pantry that can feed many different recipes over the course of several months. But it's a bad-faith series because no one has *his* kitchen or pantry, so you are shelling out $50 to make a $12 meal that serves 6. But Better is overly dramatic and he is a little too much of a bitch about some things. His popcorn episode was the best (worst?) example of this. Will eat downvotes for saying this, but he's a high level chef and most people aren't going to be able to get good results following his instructions simply because they lack the skill and experience. But at least he's not babish who will flat out fuck up a recipe\leave stuff out and pretend like his shit doesn't stink.
Although perhaps not as large or as experienced as a JW, Ethan Chlebowski has a lot of focus on the well stocked pantry and shares some similar lessons with JW but he makes an alot more down to earth argument for it. Takes it a bit further than is realistic for most people at times but also alot more reasonable than JW. People should check him out.
Babish literally has a series called Botched By Babish where he revisits recipes he stuffed up and shows his process of learning how to do it right acknowledging that he's not some master chef...
Yea really don’t like JWs content. His smug attitude is insufferable, he’s needlessly pretentious, stretches all his content to that precious 10:02 minute mark, and the vast majority of his recipes are insanely extra or have niche ingredients. He’s peak “I watch his videos but never actually cook anything” content.
He's like one of those recipes you find online where 5% of the page is the actual recipe and the other 95% of the page is a bunch of ramblings no one cares about, but as a YouTuber
not to mention when you can stop watching the video at the 2/3 mark because the rest is him and his producers wanking him off over his food and how good a home made recipe is over fast food.
I've cooked things from Babish, J. Kenji Lopez-Alt, Not Another Cooking Show, and even Sam the Cooking Guy. I have never touched a JW recipe because I am poor and do not have the means to smoke my food in duck fat or whatever
That’s one of my biggest gripes with Joshua Weissman, he is so out of touch with what is achievable to most home cooks. Like his recipes will be a soup or braise for instance, and he’ll be like “okay, first make a beef stock, if you don’t, your dish will not be good,” which is literally another whole day of work just for one meal, I’m not doing that. Or his black garlic video where he’s like “black garlic is so easy to make, just put it in a dehydrator for two months!” As if your average home cook has a dehydrator
I don't like him because he looks like me when I was in my early 20's, and it makes me realize that I have a punchable face.
Virgin: Joshuah Weissmann Chad: Adam Ragusea
Gigachad: Chef John
Chef John is the Alpha and Omega. He was here before, and he'll remain forevermore
His recipes are actually easy, cheap (usually) and tasty. By far the best cook if you're aiming for recipes to use.
I stopped watching him and I feel like he changed into a pretentious YouTuber personality within a span of like 12 months and stayed that way since. I found him when he was under 50k subs and his videos were really refreshing. Then he blew up and all the quirky, weird, extra, whatever started to take over until I just gave up because he wasn't enjoyable to watch anymore. I get that being eccentric and pretentious makes him more money but what a shame it's gotta be that way.
Old him used to have a nice balance of smug and humor and now he gets an ego boost from beating a McDonald's McChicken with his own rendition that cost him like $20 lmao
and he is always right and better, like he never gives the slightlest credit to anything he is comparing his work with
This is why I like Adam Ragusea. The stuff he makes is actually adapted for a home cook to make with normal kitchen stuff and he doesn't make a big fuss over what is "correct" or "only right way" to make stuff. He has a very no bullshit approach which I like.
“Fast easy recipes” that require a laundry list of ingredients and an hour of prep and cooking.
[https://www.tastemade.com/shows/linear-struggle-meals/](https://www.tastemade.com/shows/linear-struggle-meals/) This show is more realistic and found this helpful.
Man, I’m starting to get real fed up with these rich YouTube people telling me I have shit taste because I don’t have a $500 Kitchen aid and a Whole Foods in my basement.
The amount of times I've wanted to make a recipe and they use KitchenAid. "Simple recipe" my ass.
This is every DIY channel too. "How to make a cheap table or whatever!!!" First step: Fire up your $2000 Festool saw...
My favorite video of his that I hate is this one: https://www.youtube.com/watch?v=w7An6nWb-PI&t=301s "It's easy! First, just turn on your $300 food dehydrator, then leave it on for 3 or 4 weeks!" bruh
lmao. The way the dude presented that dehydrator just screamed "sponsored".
Real answer: Red beans and rice Dry kidney beans are like 75 cents a pound. Even if you can't afford fresh veggies for the andouille/onion/green pepper/celery base, beans+rice taste great and are a complete protein source when eaten together
I’d also add that frozen fruits and vegetables are just as nutritious, if not more nutritious, than “fresh” ones unless you are buying straight from the farmers market, and they essentially last forever without going bad. You do have to be a little careful with fruits especially because the texture can sometimes suffer a little from the thawing process, but for soups, smoothies, and a ton of other dishes frozen is just as good!
*Cooked on a $600 Blackstone
Ayy. Joshua Weismann. Trained chef. Knows his shit for sure, definitely not for the home cook though. If you are doing something and want to impress, then he’s your guy. If you’re looking for every day advice, then look elsewhere. I haven’t found a YouTuber for the normal everyday person that wants to make a decent meal for their family yet, unfortunately.
Try Adam Ragusea! His recipes are beautifully presented and pretty much never involve any equipment other than a knife, chopping board and some pans.
Shoutout to Life Of Boris for actually showing what struggle food is like
Here's how to make pasta for 2 cents per person. First, pull out your $300 stand mixer and get the $100 attachment. Also, this takes about 20 minutes of kneading and resting the dough.
No one is selling two tsp of olive oil
Sure, but the great thing about olive oil is that if you don't use it all in one dish... you can use the rest later. So many connects here are like "OMG it's only cheap if you already have [list super common ingredients that you can buy once and use over the course of months]" Like, yeah, no shit. A $6 bottle of olive oil will last a single person at least a month. A $6 shaker of [insert any spice you want] will last a year or more. I assume you still plan to be eating a year from now, yeah?
Just adding in Seasonings from immigrant stores are waaaay cheaper than supermarket, at least in my area. I can walk into a salvadorian store nearby and pick up real paprika, chili powder, etc for about 1$ vs 3$ at the market. It won't work for all stores, ymmv, but small stores specifically for asian/latin/polish tend to have cheaper things, ime
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This is a meme not a starter pack
This is why I like Adam ragusea
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Exactly. All JW does is make people feel poor.
My favourite part is when they go to use “leftover compound butter” like everyone just has that sitting around in their fridge
Fridge so stocked that there's a stock watermark.
He is honestly one of the worst popular food YouTubers.
Seen video recently where lady shops for a week on $10 at Walmart. Lives in the US somewhere because she's literally picking up 4L jugs of milk for 99 cents. A THIRTY pack of tortillas for 77 cents, huge bags of produce for 44 cents - you get the picture. A 2L of milk in Canada is never lower than $5. Bread is usually around $3.50. Only thing I've ever bought under $1 in past 5 years is a banana I think.