100 Delicious, Dirt-Cheap Recipes for the Starving Student Most students don’t have a lot of cash to spend on food, but that doesn’t mean you have to go hungry. With the right recipes and some kitchen savvy, you can eat great even on a student’s budget. Here we’ll share 100 tasty recipes that you can make on the cheap. Along with saving money on meals, budget-savvy students can also save big on a college education by attending inexpensive online colleges. Breakfast Get a good start to your day with these cheap-o breakfasts. Ramen A college staple gets dressed up in these recipes. Sandwiches Use these recipes to step up your sandwiches. One Pot These simple recipes can be pulled off in one pot. Salads Use these healthy recipes to make cheap, delicious salads. Casserole You’ll find delicious casseroles in these recipes. Pizza & Pasta Get your grains with these recipes. Entrees These recipes offer affordable main dishes. Sides Use these recipes to complement your entrees on the cheap. Desserts Satisfy your sweet tooth with these affordable dessert recipes.
Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. If you are buying strawberries in December, you are likely purchasing a fruit that was picked six months ago and stored in a climate controlled facility ever since. Or you are buying a berry that has spent the last few weeks in a shipping container as it treks halfway across the globe from somewhere in the opposite hemisphere. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. Second, become good friends with some local farmers too.
Wanted: The Ultimate Song Map Not sure how to get from Penny Lane to Itchycoo Park? Curious where Highway to Hell intersects with 8th Avenue Heartache? Never fear — just consult this amazing song map from creative collective Dorothy, which is, you guessed it, a “road map of song titles.” Some references are universal and some are for true music nerds only, and as the creators say, “just like places in our own neighbourhood, some are really good and some are best avoided – remember ‘Love House’ by Sam Fox?” [via My Modern Met]
Kitchen Cheat Sheet Guide On Basic Cooking Techniques | Sodapic.com Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Thе ability tо improve uроn аn оld recipe оr create аn exciting nеw recipe iѕ a talent a vеrу ѕресiаl fеw саn accomplish with littlе оr nо training, but аlmоѕt аnуbоdу with thе proper training аnd a genuine interest in excellent food аnd itѕ preparation саn bесоmе аn exceptional imaginative chef. Thеѕе kitchen posters аrе meant tо bе uѕеd аѕ a guide аnd аѕ a tool in knowing thе essentials оf endless variations оf mixing techniques. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Food News Around the Web 1. 11 Common Mistakes You May Be Making In the Kitchen via Foxnews 2. Yumsugar
How to be a food snob - Food Advice There’s no more insufferable supper companion than a food snob: You know, one of those folks who sit around and complain that the sauce is too bright and the roux too bitter, or that the onions should have been allowed to sweat rather than brown. But hey, there’s something to be said for the power of their palates, their ability to pick up cues and vocalize what they’re tasting from the muddle of flavors in the mouth. (Even if, as I sometimes suspect, they just think they can.) I’m not talking about “super tasters” — those few who physically have more taste buds than the rest of us — but the eaters and cooks who always seem to know just what it is they’re eating. How do they do it? Breathe, Damn It! On a daily basis, says Lane, patients complain to him that they’ve lost their ability to taste, which, sad to say, does indeed decline with age and the influence of a growing number of prescription drugs. “But that’s not really the flavor of food,” Lane says. Slide show: Learn the seven steps
The Insanely Great History of Apple All new for 2013: the world's most comprehensive mapping of Apple products. This print shows every computer, handheld, peripheral device, software, and operating system released by Apple in the last thirty years, from the original Mac through the MacBook Air. Over 500 products are sorted according to type, including the connections between various form factors which have arisen as Apple has invented--and reinvented--insanely great products. 27" x 39" Each print is signed and numbered by the artists, and comes packaged in a Pop Chart Lab Test Tube. See below for finishing options, and note that framed prints require an additional 3-4 business days of processing time Using 100 lb. archival recycled stock certified by The Forest Stewardship Council, this poster is pressed with vegetable-based inks in Red Hook, Brooklyn.
One-pan meals including Duck cassolet From My Father’s Daughter: "I first had duck confit with my dad on a trip to Paris at a place called Josephine Chez Dumonet. I never realized how delicious, tender, and yet crispy duck could be. When I discovered cassoulet (in which duck confit is the star) I was transported. When I stopped eating pork and red meat, I couldn’t indulge in it anymore, so I set out to make my own. ingredientsmakes 4 2 14-ounce cans cannellini beans, rinsed and drained 1 big dark green leaf from the outside of a leek 7 cloves peeled garlic,3 crushed, 4 finely sliced Coarse salt Bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf, and 6 peppercorns 4 slices duck bacon, fat removed from all but 1, chopped into lardons 1 medium yellow onion, peeled and finely chopped 1 14-ounce can whole peeled tomatoes with their juice Freshly ground black pepper 4 legs duck confit, excess fat scraped off (strain the fat and save it for cooking delicious potatoes!) preparation
How To Trick Delivery Sites Into Sending You Food For Fun, Profit And Misery PlugBug - Why didn't Apple think of this? | Cindy Downes I don’t know why Apple didn’t think of this - a charger that’s convenient and saves you time and money. PlugBug is an all-in-one charger that charges two devices at a time: a MacBook and either an iPad, iPhone or iPod Touch. AND it’s fast! With its 10 watts and 2.1 amps of power, it’s 4x faster than other USB connections. Even when charging a iPad, which requires two times the power of most other USB devices, the PlugBug is fast. And you don't need separate chargers to do them all! The PlugBug includes a MacBook plug attachment that works with all current and previous generations of MacBook power adapters. Weighing in at only 0.15 pounds, its compact, 2x3x1 inch body easily fits into portfolio cases and purses. The only thing better than PlugBug would be a charger this powerful that charges all three of my devices all at once.
Chicken Parmesan Pasta Toss Recipe For fresh flavor, stir in chopped fresh basil or oregano. Ingredients 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce OR Ragu® Organic Pasta Sauce8 oz fusilli bucati or your favorite pasta cooked and drained1 package (12 oz.) baked breaded low fat chicken breast tenders heated according to package directions2 cup mozzarella cheese (about 8 oz.) Directions Heat Pasta Sauce in 2-quart saucepan.Combine sauce, pasta, chicken and 1 cup cheese in large serving bowl. Photo Copyright 2006 Publications International, Ltd. Tags: KD Kids, Dinner, Kid-Friendly, Pasta
13 Cheeses Everyone Should Know SLIDESHOW: 13 Cheeses Everyone Should Know [Photographs: Jessica Leibowitz] We're not cheese snobs, which you can probably tell from our Staff Picks list of favorite cheeses. We confessed to loving a couple classic mozzarellas, a burrata, and a melty American cheese amongst other such pedestrian choices. What's that you say? Totally understandable. Where do you even begin when it comes to fancy cheeses? *Or, depending on where you're from, when the heck did all those amazing varieties of blue cheese get reduced to just the one generic type at the supermarket? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! In this slideshow, you'll find pictures and details from a completely biased and opinionated list of 13 cheeses that we think every food lover, cocktail-party-thrower, and cheese-eater should know. For each cheese in this list, we'll talk a bit about the following features: All 13 cheeses, right this way »
DIY Cupcake Frosting Color Chart The May issue of Food Network Magazine has one of the coolest features ever inside: a cupcake icing color chart! The chart shows you how to make lovely pastel frosting shades in every color using a basic food coloring kit (red, yellow, blue, and green). The magazine also includes a recipe for white frosting to use as a base for the colors and a vanilla cupcake recipe. For those who missed out when the issue hit the newsstands, Food Network posted the frosting color recipes on their website. Need help adding texture to your colorful new treats? Be sure to let me know how your new & improved cupcakes turn out! Related
Where Chefs Eat (Pre-order) | Food / Cook | Phaidon Store Where Chefs Eat is a new international restaurant guide published by Phaidon Press. Unlike other guides, we didn’t ask critics or foodies to tell us their favourite places to eat, we asked the people who know food the best: over 400 of the world’s top chefs. From bargain noodle joints to high-end restaurants; late-night haunts to all-day breakfasts; neighbourhood eateries to destination restaurants, Where Chefs Eat has more than 2,000 personal recommendations for where to eat around the globe. Edited by food writer Joe Warwick, with entertaining reviews, quotes from the chefs and useful maps, Where Chefs Eat is the perfect guide for the culinary traveller. Over the years the Phaidon food team have been lucky enough to make books with some of the world’s leading chefs. But we weren’t alone in having direct access to top restaurant recommendations.