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20

I'm in the same situation as you are, I'm a college student on a budget. What you need to do is convince yourself that it's better to cook your own food. I accomplish this by tracking how much I spend on food at the grocery store each week, and comparing it to buying fast food. I've been doing this since Summer of 2010 and trust me, cooking yourself is a lot ...


19

If Belgian food is anything like the Dutch food my Oma made, your best bet is to limit it to the dessert course and strike out in a different direction. Even there, throwing in an extra pinch of salt and a little fresh ginger or cardamom powder may help liven it up for your friends. One area where you'll both be happy: Mediterranean/Middle-Eastern fare. ...


16

Depending on where you live, there is a pretty simple approach you can try. In the next few days, head out to places that specialize in particular kinds of foods and in making them appeal to you. A farmer's market, a butcher's, a cheese shop, a bakery, etc. Chat with the staff and buy whatever speaks to you in the store. When you come home, make whatever ...


13

I like Kryptic's suggestions, and would add: learn to make some very simple dishes that take say 5 ingredients, make good use of inexpensive grains and beans, and learn how to make simple stir-fries and other dishes that can easily be made for just 1 person. Example menus: White rice cooked with salsa, reheat a can of black or pinto beans, shredded cheese, ...


11

I'm english. I mitigate timing issues by warming a pyrex dish or just a plate by keeping it under the pan I am grilling the stuff in (or in the oven on very low usually with the door open), then putting the bits that are cooked in the pan to keep warm. Generally this is because I'm doing it for more than I can do on the grill in a single sitting though, ...


11

This may not be a perfect answer, since I'm Canadian - but our breakfast is pretty close to what you refer to as the English breakfast, minus the tomato. I think an "authentic" English breakfast is rather different, but that's another question entirely! If I understand correctly, you're hung up on two things, the first being timing and the second being ...


11

One of the things that we forget in the U.S. is that foods are seasonal -- if we didn't have food flown in from the southern hemisphere, we wouldn't have berries and most other fruits available year round. Learning to cook based on what's available isn't something that's typically taught, but I'd recommend the following: Learn different techniques, and ...


10

You can find recipes online for the following suggestions : One thing you can try is to give a shot to Indian Chinese cuisine. I'm sure everyone must have tried some cooking some Chinese at some point. Basically they use spices to tastefully to fire up a Chinese dish. They are pretty easy to dish out. Also you can try to mimic the Goan cuisine. Goa is a ...


9

Fundamentally, I see this as a problem with procrastination, not planning or personal finance. It's really not that hard to thumb through a recipe book and find a few recipes with common ingredients, or simply choose recipes where you know you can use all or almost all of the fresh ingredients at once. None of that is going to help you if you are waiting ...


9

This might not be an option for you, but if it is then it could be brilliant for you: Join a local farmer's co-op... We have one close to us: http://www.localharvest.org/black-hog-farm-M41490 The genius of Black Hog is that they drop the freshest ingredients of the season on your door and then you get to just be creative with them!


8

A friend of mine taught me a great camping recipe that's healthy, extremely easy to prepare, and can satisfy the very hungry. Put the following into an aluminum foil pouch (don't even need the cast iron!): Ground beef (or turkey, if you want to go leaner) Chopped up vegetables: Potatoes Carrots Onions If you want to get creative, throw in some leeks, ...


7

If you use only the breasts, you can use the rest to make a broth/stock hybrid using meat and bones. You can also roast the rest of the bird and shred the meat to save up to put in soups, pot pies, chicken salad, or with a one-pot pasta meal. Besides a standard roast, try butterflying (otherwise known as spatchcocking) your chicken. I do this regularly. ...


7

The basic principle of serving a dish at a time is called Russian Service by the French, who started using it in the early 1800s. The particular order of the dishes has changed with the times and with theories of how meals should be served. The book Arranging the Meal by Flandrin describes the history of these changing fashions. There has been a debate ...


7

I usually only "plan" for big parties, and even that planning is driven mostly by knowing what will be in season when I go shopping. For the average weeknight meal, I don't make shopping lists except to the extent that I know I'm missing something I want to have that evening. If you're an urban dweller, and a passable cook, you don't need to plan so much as ...


6

What you really need is to learn to cook with things that don't go bad. Get a supply of spices, some pastas, canned goods (tomato sauce!), rice, etc... This kind of stuff can stay in the cupboard (not the fridge) for years before going bad. Get some long lasting condiments. Soy sauce, mayo, catsup, stuff like that. Get some small amounts of semi-long ...


5

I can't top the foil pack for a meal, but if you're looking for a good dessert, try this: core out an apple, fill it with butter, sugar, and cinnamon, put the top of the apple back on it, wrap it in foil, and toss it in the fire. In about 10 minutes (give or take, depending on the temp of your fire), you will have a delicious baked apple. If you want to ...


5

My routine, cooking for 2 : Heat up grill. Put sausages on grill, with the expectation they will take 15-20 minutes to cook through - I usually use a larger sausage (something like this from our local award winners). Cut slices of bread, to make toast later. Break 3 eggs in a jug or bowl and quickly stir with a fork (the aim is to scramble, not to ...


5

Well, considering neither French or German cookery makes much use of hot spices, that's a tricky one. Perhaps a beer casserole with chilli sausages if you can find them and plenty of black pepper, or moule frites spiked with lots of fresh red chillies? If by some chance you like this answer please send me some of those purple cone-shaped jelly sweets you ...


4

I'd say you should definitely learn how to break the chicken into serving pieces, and also how to de-bone the breasts and thighs. After all, this is what happens to chicken parts before they get to the supermarket--why not do it at home? It's true that if you have a recipe that calls for four breasts you'll need to break down two chickens, but it's not ...


4

Take a second pot so that you can cook potatoes, rice, or pasta. Typically you can make a pieces-of-meat in sauce in the dutch oven, then take it off the fire and put a towel on it to keep it warm for half an hour while you cook the carbs. This gives everyone more control of the carbs-to-sauce ratio (different kids will have different preferences) while ...


4

One thing that came to me - Speculoos, the Belgian cinnamon biscuits (praise the Lord, Lidl sell them all over Europe). I was having tea and a couple of speculoos (I'm addicted, or perhaps that should be verslavend), and it came to me that there are a lot of recipes about for cheesecakes with a broken biscuit base. The base is usually digestive biscuits, but ...


4

This happens everywhere. My wife is exceptionally skilled at building a meal where every single ingredient is missing from the store. You should try to go about it the other way around: go to the store, see what they have, and figure out what to cook from there. This allows you to take advantage of sales, high quality produce, and unusual meat items. And ...


4

Unless you're feeding 20, chances are you want the smallest bird they have. It doesn't really matter if you should have 1 lb per person or 1.5 if you have 8 people and their smallest bird is 12 pounds - and I'm willing to bet that's the case. That said, I generally allow 1 lb per person and don't count the smallest children (say, haven't started school ...


3

I'm a university student like you, but I manage to cook nearly every night (and most nights I don't cook I reheat something I made previously). If you want to get in the habit of cooking you need to plan ahead. Not just one meal ahead, but plan the whole week. I cook basically the same meals on the same day each week, so I make sure I have the ingredients I ...


3

I seem to recall the boy scout handbook having a cooking section, which might be worth consulting. There's a few considerations when you're camping: Is it stationary or backpacking? (I'm guessing stationary, or you wouldn't be bringing cast iron) Will you have re-supply, or is it bring everything up front? How long will you be camping? The problem is, ...


3

I'm going to answer the first (and possibly third) part of your question: is knowing the persons age,bmi and allergy enough to make him a weekly meal plan? And to that I can quite easily say no, it isn't. Even if we were to take 'allery' to be all sort of food restrictions (eg, religious (Kosher, Halal), intolerances, vegan, etc.), and ignore the ...


2

If you don't want to cook the whole bird, invest in a good knife, and cut up your chicken. Package the pieces into meal-sized units (thigh-leg, breast-wing). Use the remaining parts as you see fit (stocks, organ meat recipes, etc). That gives you a lot more flexibility on what you can do with the meat.


2

I like to partially freeze a whole chicken by putting it in the freezer until it is just starting to freeze. At this point I can easily strip off the skin and put the whole thing in a big pot, like you cook spaghetti noodles in. I also put a collapsible colander in the bottom. This catches the bones for easy removal later. I toss in a couple of bouillon ...


2

If you have a grill you have lots of options. You can roast the whole bird beer-can-chicken-style, which is of course similar to oven roasting but makes the meat very moist. My preferred method on a grill is to break the chicken down and marinate or season with a dry rub. Then you can control the cooking time of the individual pieces and parts: longer for ...



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