What are some international poor/lazy man's dishes?
I'm talking about Nordic porridge, American P&J-sandwishes, Japanese Tamago gohan or ramen, etc. That kinda stuff that are a staple for college kids the world over.
Stew is the classic I have better shit to do meal. In the age of the crockpot you can just add the ingredients and go about your business.
>>7565358
At least my college PMF:
Take 1 box of pasta (you usually can get a whole box for $1 on sale. 1.50 off sale)
Two cans Campbell's cream of cheese soup. $3 off sale. $2 on sale)
some milk. Skim it off a gallon if you buy it regularly, or add 1.20 for a small serving size.
Total: $5- $7.50 w/o milk cost. I guess you could use water?? sure why not.
Boil pasta half way (its going to be hard still.). Put into casserole dish.
add 2 cans of cheese sauce and the milk. (like a 16 oz glass or whatever.. I'm not very picky, i just pour it in until it looks like it covers the pasta.
Stir it, put in oven at 350 degrees and cook for about 45 min. to an hour. Basically until the top is golden brown and bubbling around the sides of your casserole dish.
Basic mac and cheese no frills. Not super cheesy or the best, but you can portion about 6 meals out of it for only a less than $10 buy-in.
You can extend it to 10 meals if you portion evenly in 10th's and use 2 pieces of bread to create a mac sandwich. A quick-store sells a loaf for $.99 cents which makes it stretch out a lot longer. most online spaces always have the bread grilled or toasted. I usually don't, just untoasted white bread.
If you eat 2 meals per day, it'll last you 5 days. If you need a 3rd meal, you can use a ten-cent on-sale (usually 25 to 35 cents off sale) pack of ramen to make it.
Or instant mash tatoes. those are economical too. You can even add it into your mac sandwich. 3-carb thrawl ya'll.
Soup is the classic poor man's food imo.
>Chuck a bunch of leftover shit + seasonings into some stock and add heat.
Same goes for any kind of rice-mix dish.
Who knows how to turn beans into damn near the tastiest thing you can eat?
I do. Apologies in advance for the tilted pics.
>>7565224
>cups of oil to cook sausage
>didn't even sear the sausage
0/10
for a second i thought you said 'bears' and thought my mouse must have shat itself and i accidentally clicked on /out/ and arrived at a wild-ass thread
that said, are the beans hiding? is it gigande beans or something and they're hiding in plain sight by being huge
>>7565224
The fuck is going on in that pan?
>Called salmonella
>You get it from chicken
you can also get it from handling reptiles, then not washing your hands.
turtles, iguanas, snakes, etc.
You can also get it from salmon. There was a recall of salmon where I lived for that exact reason 6 months ago.
you can also get it by being a dirty motherfucker.
Marco at Oxford University.
https://www.youtube.com/watch?v=U-xCIstDBaI
Can other chefs even compete?
Watched from begining to start, made me sad and uncertain about my future...
>>7563959
most cliche bullshit ever
>opens glass bottled water
>muh dad was a good man
>muh humble beginnings
>he taught me to work hard
>never quit son
>ive practiced telling this bullshit story a bunch of times
>pretend to remember little bullshit details like the exact shade of blue the door was
Marco judging a cooking competition for a cruise line. Could his career be any lower
Vodka is made from corn in the USA.
Vodka is made from wheat in France and the UK.
Vodka is made from rye in Poland.
Vodka is made from potatoes in Russia.
Vodka is made from toe jam in Canada.
Good thread
Is it really even vodka if it's neither slavic/nordic nor made from potatoes?
I've been to that distillery.
I've catered an event there.
Baller.
sup cu/ck/s
i got a meme pan today and figured i'd test it out with some pizza
rate
hate
masturbate
>>7563317
lighting could be better.
the bottom of the crust did not get brown enough
next time i will cook it on the bottom rack
That looks like shit.
I just tell from your kitchen you are poor and probably a drug addict.
Any of you guys buy this ex cons faggoty bread? Seriously who needs a fuckin guitar to show his baking capabilities. He needs a pic with some soap on a rope, and the name changed to "Dave's Pozzed up Bread". Seriously, 130 calories per slice and they say it's "healthy"
> MUH ORGANIC NON GMO
I've had it a few times when it was on sale its not bad bread honestly
>>7563183
What in the utter fuck are you talking about?
>>7563183
Have you tried it?
What does /ck/ think of Tunnbrödsrulle? Also hot dog general.
I like hot dogs, but have mixed feelings about hot dogs that require straws.
Is that straw supposed to be there?
Why does your hotdog have a straw in it?
Easy/inexpensive meals to cook as a college student? Bonus if it includes protein like chicken and veggies like broccoli. No fancy shit
Bring a pot of water to a boil, drop in pieces of chicken, wait a couple minutes, and then add broccoli. Cook for a little while and then drain and serve.
You're the reason why we should have a sticky
http://imgur.com/gallery/pHUdq
Cod, cut to fit pan . My only regret is that a sliver of trim fell on the cutting board.
Veggies and lemon cut thin.
10/10
Completely envelop the fish. Lemon on top.
Just had this and it's actually not bad
On a flavor scale it's about a 7/10, but on a spicy scale it's like a 2/10. It wasn't anywhere near as spicy as I was expecting
But yeah. I'll want to try this again before they discontinue it
>>7565612
Pretty shitty / 10, like most BK things.
>>7565612
I am interested in the color of your excrement when you relieve yourself of this bun. I want to know what happens. It's obviously not just bright red from hot sauce baked in.
Do delivery places keep a log of asshole callers?
>I got into a big drunken argument last week with the manager of a pizza place and told him he's a cunt and some other terrible things about his wife
I felt like a dick the next day
I was wondering if they would spit in my pizza or not
>>7565500
your mistake was assuming they don't already spit on the pizza
>>7565500
Did you even try to apologize?
>>7565500
that manager is so afraid of losing his $13/hr job that he would never do anything to piss you off
these guys are literally one bad review/phone call away from being replaced the next day and collecting neet bux and they know it
What should I get /ck/?
>>7565430
Ehhhhh i dont buy food from non-vegan restaurants so i wouldnt recommend anything
>>7565439
Shut your mouth.
what are some of your easy ways to add a lot of taste to any random day of the week diner dish?
I recently started keeping slices of cheese like swiss and emental that I just drop in my beef stock based soups which adds a little bit of complexity to the liquid's taste. Honey mustard is also a real game changer in salads (both healthy and very tasty).
>>7565122
>slather salad in sugar paste
>healthy
lol
>>7565136
I don't know what kind you buy but mine is 1% sodium and glucide per spoon. It's like nothing.
>>7565122
Grated imported Parmesan cheese
Soy Sauce, I use Braggs Amino bullshit
Buy a good evoo and a shitload of different vinegars for salad to mix it up a bit apple cider vinegar, red wine 5% 6% or 7% acidity if you wanna get a kick in the back of the throat.
Look into spices to sprinkle on food for a bit more complexity to add before or after cooking.
Get a pepper corn grinder and buy some 3 or 4 pepper corn blend and use fresh pepper on your food, it somewhat increases complexity a bit with the different blend instead of just using say black pepper.
WHEN THE FUCK DID THIS FUCKING SHIT GET SO GOD DAMN EXPENSIVE??
12 PER POUND. IT USED TO BE GARBAGE SHIT MEAT NO ONE WANTED GOD DAMN HIPSTERS COME IN AND HIKE UP THE PRICES AND MAKE IT MEME STEAK GOD FUCKING DAMMIT
>>7564812
>DAMN HIPSTERS COME IN AND HIKE UP THE PRICES
Your grasp of economics is shaky, to say the least.
>>7564812
Skirt was $2.50 a lb and they couldn't give it away. Nowadays with slow cookers and pressure cookers this meat comes out tender in stews, plus it has a good flavor.
>>7564852
>Nowadays with slow cookers and pressure cookers
You think this is new technology?
I bet you're a fucking millennial.
