siryouarebeingmocked:mintybreakfast:siryouarebeingmocked:shorteeby40:shorteeby40:siryouarebeingmocke
siryouarebeingmocked:mintybreakfast:siryouarebeingmocked:shorteeby40:shorteeby40:siryouarebeingmocked:shorteeby40:siryouarebeingmocked:shorteeby40:flipocrite:People will buy food no matter what you charge them, that’s the difference. Part of me has to wonder though. How much of the food inflation is because of WHAT we eat. Like prepackaged processed foods are more expensive than produce, and meat heavy diets are going to be more expensive than more balanced veggie heavy diets. A dinner of rice($2.62 for 20 servings), a whole chicken($5.47) and roasted broccoli($1 a bag of frozen/4 servings)will cost me about $10, I’ll have leftovers if its for 2, and a meal if its for 4. Compare that to the $7.89 medium size big mac meal from McDonald’s that is supposed to feed 1. Also we are more reliant on getting our food from other people instead of providing some of it ourselves. I would be very interested to see how the cost of food last year would compare to years before since newspapers reported that home gardens boomed during the pandemic. I mean 1 mature standard peach tree can provide a family of 4 a year of peaches. And fruit is one of the more expensive produce. It sounds a lot more like your problem is with fast/prepackaged foods than meat.AFAIK, veggie diets have a lot worse calorie-to-mass ratios than heavily meaty ones.That Big Mac Meal is mostly carbs and sugar.Shame a lot more people don’t know about meal prep. I’d do it myself if we had the fridge/freezer space.Meat is expensive, I try to only eat it at dinner. Instead I’ll do hard boiled eggs with a salad for lunch. And I also pick my whole chickens clean and will do very light meat dinner on night 3. So for 2 people, I do a whole chicken, night 2 I reheat it, and night 3 I use the chicken I picked off night 1 to do something like chicken pit pie or stir-fry or even just cook the chicken with some rice. Like its all about the serving sizes and making the chicken last as long as possible. As for the calorie to mass with the veggies, when you roast it with oil that raises the calories substantially. But yes, I think the processed foods is definitely playing a bigger role than the meat is. But both are playing a role. I almost never fry my veggies. It’s always boiling.I’m starting to eye the whole chickens at the store, especially when I get there after 10AM and the drumstick/thigh trays are out.Not fried, roasted. So you toss the veggies in like a tbs of oil, add seasoning then lay them on the sheet tray about halfway(unless its potatoes/sweet potatoes, then whole time) through the chicken cooking time. And whole chickens are a god send. You put a little butter and herb massaged under the skin, a little oil salt and pepper on top of the skin. And then you can splatchcock it for faster cooking. They aren’t quite as cheap as just legs. But they give you more variety for different meals plus you can pick off the back meat and wing meat for soup. And if you do the soup right it can be SO close to free. Like say you did the whole chicken with carrots, brussle sprouts, and half an onion, you save the chicken drippings, the carrot peels and tops, And the onion skins and tops. Then you use those and some celery tops to make vegetable broth. While the broth is simmering(30 minutes) you can saute onion, carrots, and celery in the chicken drippings. Then you add the vegetables to the broth with the back and wing meat from the whole chicken. Noodles or optional. Dried herbs and a bay leaf if you have em. For 1 person, a whole chicken can be 5-6 dinners depending on what you make. @siryouarebeingmocked get that whole ChickenOpen your Chicken and Make sure nothing is inside it. Put it in the pan and fold the wings under the back. Preheat over to 430 fUse your fingers to separate the skin from the meatMix solid butter with herbs and citrus juice(optional). Put under skin and massage into a thin layerOil the skinSalt and pepperBake a 4lb chicken for 1 hour and 20 minutes. Let sit for minimum 10 minutes before carving It came out well, though I had to spatchcock it for space. I don’t think I used enough butter, though. Next time.Omg I’m getting a chicken and trying this asapSpatchcocking significantly reduces the cooking time, incidentally. If you have shears, use them, but you can take the spine out with a regular kitchen knife, cutting upward (depending on location).I don’t know how risky it was, but I’d be careful. And take off my watch.And I forgot to buy baking powder for the skin, which annoys me.One of the guides I was using said take it out of the fridge 45 minutes ahead of time for some reason?That looks fucking delicious ngl -- source link