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Recession Chef
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Recession Chef

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I'm headed out to listen to Michael Pollan speak at Benaroya Hall in Seattle tonight. Should be interesting.
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Recession Chef

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What the people of the world eats in one week. 
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Recession Chef

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A very interesting article on food trucks and the economics of how they're run. Very interesting and I recommend reading it. Makes me want to go out and pick up a truck to run (and lobby the Seattle City council) to allow me to park it anywhere useful.
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Recession Chef

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My pseudo recipe for Doro Wat. I buy my Berbere spices and Injera from the local African markets so if you don't have access to that I'd just go make a Cheeseburger instead. Later I'll have a thorough recipe up on the recipebook.
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Recession Chef

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Can you dig it? 
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Recession Chef

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The first in the Pistachio series. How to get Pistachios for less and how to get the highest quality Pistachio flavor. This is the pre-article to my upcoming Pistachio Cream pasta recipe.
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Have them in circles
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Recession Chef

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Cash and Carry had full brisket for $2.29/lb so I figured I'd take advantage of the situation. Winco has smokehouse spice blend (very similar to McCormick's Smokehouse maple in flavor, but not texture) for $4/lb. Most spice blends like McCormicks sell for $16/lb on sale and I've seen it as high as $24/lb. So I have $20 worth of meat and spice that will go in an offset smoker with hickory in a bit. Sometimes tonight it will be ready.
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Recession Chef

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Thought I'd put up the Thai Red Curry. It's easy, fast and due to the quality of Mae Ploy curry paste feels like cheating.
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Recession Chef

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Not West African but may be of interest to fans of African food. My pseudo recipe for Doro Wat. I buy my Berbere spices and Injera from the local African markets so if you don't have access to that I'd just go make a Cheeseburger instead. 
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+Recession Chef thank you for sharing your thoughts but this community is not strictly about West African cuisine.  It's about West African cuisine and cuisine in the Americas influenced by it.  Southern Black American cuisine is certainly influenced by West African styles of cooking and has morphed into a very distinct cuisine of its own.

As has Caribbean and Afro-Latin cuisine.  As for your "advice" as you put it, no need to be so defensive.  This community is about sharing information and people learning from it.  Bottom line there's absolutely no connection between East and North African foods and styles of cooking with that of the West.

Keep in mind that Africa is a continent not a country.  The North, South, East, West and Central parts of it are diversely as different as the people and cultures who inhabit those regions. I would love for you to continue participating in the community but if the parameters of the community don't work for you, I understand and say be well.  Make it a GREAT day!!!
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Recession Chef

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I just did this Sweet Potato rendition of my Butternut Squash lasagna. I forgot to post the link.
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I was making fajitas tonight and wanted a nice hot fire so I just left the lump charcoal in the chimney and laid a rack over it. The skirt steak turned out beautifully with a nice char on the outside and plenty pink on the inside. The vegetables I cooked in a saute pan until they were done then I placed them over the chimney just long enough to give them some deep flavor.
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Have them in circles
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How to eat well during a recession
Introduction
You don't have to choose between eating well and saving money. Exchanging time, knowledge and effort you can eat great while spending less money. Using food subsidies, shopping wisely and careful planning a family can eat great meals like you'd get in a restaurant for $2.50 per person. Breakfast and lunch are even cheaper. For $5 per person you can make virtually anything you want.