/ck/ - Food & Cooking

>>20095017
Everybody always says rice and beans.
Go buy some fresh produce already.
Cabbage, carrots, potatoes, beets, onions etc. etc.
Any root vegetable is great roasted in the oven or in soups/stews. You can't go wrong with a nice stew and you can use the cheapest cuts of meat for it as well.
And if ground meat is even cheaper than the cheap cuts you can make meatballs.
AND, if you're already making meatballs you might as well make some dumplings too. Flour is VERY cheap food.

>>17490396
It's myocardium. A completely different kind of muscle compared to skeletal muscle.
It also makes amazing gravy. This also applies to pork and beef heart.

>>14407923
Are you for realsies newly divorced and completely helpless in a kitchen?
Start out with some nice stews and braised dishes in general. They're almost impossible to fuck up, they're delicious, and you can make them with cheap ingredients.
Brown some meat, you can use cheap cuts, then add some cut up vegetables and some liquid* and let it simmer on low for a couple hours. Add some salt and pepper and other spices and herbs to taste. Add a little at a time, give it a minute to get absorbed into the dish, then taste it and see if it needs more. After cooking for a while you'll develop an idea of how much of a given thing, such as salt, goes with a given amount of food.
Some spices and herbs go better with some meats. You can look up the most usual matches or you can try things out for yourself. As long as you go slow and don't add a shitload of something in one go without tasting you can't really fuck up a nice stew.
You can thicken the stew by tossing the meatpieces in flour before browning them or by whisking in a "slurry" of COLD water and flour towards the end of the cook time. After adding a thickening slurry you need to bring the stew back up to a simmer to get the full thickening effect and get rid of the taste of raw flour.
This is optional and you might want to skip it for the first couple times. There's a learning curve, even though stews are very forgiving, and there's plenty of time.

*the liquid can be water if you're on a budget, but obviously you'll get more tastiness with wine, beer, or stock.

>>12037549
A pigsheart, or some of it at least, and some bacon, because I happened to have that in the freezer and it needed defrosted.
I'm glad I bought the hearts by weight, because some idiot removed a good quarter of the poor thing when butchering it.