JessMess’s Profile
Recent Comments
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Must be nice to have $20 to spend on a bird nowadays. Us middle-class folk can't always afford your organic coop farm, pasture-raised pyschoanalyzed hand-fed chickens. So we have to eat the crappy 'grocery store' ones instead.
Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
I've been waiting for a feature like this for a long time! Thanks so much and I'll be waiting for more great cheap meals!
Lunch ideas to take to work
I stumbled upon a recipe on FoodNetwork. It's pretty easy and healthy and cheap. Cannelleni beans or any beans you have, sliced celery, some type of vinaigrette (or bottled dressing) with homemade croutons. Just cut up some pieces of bread and throw them in a bowl with curry and olive oil or any other seasoning and toast them in the oven until crispy. Throw everything together. It can definitely be refridgerated, although the croutons might loose their crunch. You can use this as a model to build a whole bunch of other lunch salads!
See more comments by JessMess ยป
Recent Posts
JessMess hasn't written a post yet.
Recent Favorites
JessMess hasn't favorited a post yet.
Recent Polls
JessMess hasn't answered any polls yet.
Recent Quizzes
JessMess hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Is the Food Network getting too flashy?
@missjess: I know! I've pretty much boycotted Food Network forever in my house.
I used to love Ina Garten and I think I still would, but I can't stand the way they film it now-I liked the old format better.
Once Giada crapped out her kid the show changed, too. I can't even watch it. I don't want to know about her family and I hate the way they film it--it looks like a soap opera!!! The fuzzy lighting is terrible. Looks like Sandra Lee's craptastic show. Aesthetics are important to me.
They have all these new 'personalities' that I can't stand. It's not even about the food anymore, it's about the host and how "TV ready" they are. Barf.
Give me old ass episodes of "Chefs of the World", Jacques Pepin's show, and Cooks Illustrated and I'm happy.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Must be nice to have $20 to spend on a bird nowadays. Us middle-class folk can't always afford your organic coop farm, pasture-raised pyschoanalyzed hand-fed chickens. So we have to eat the crappy 'grocery store' ones instead.
Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
I've been waiting for a feature like this for a long time! Thanks so much and I'll be waiting for more great cheap meals!
Lunch ideas to take to work
I stumbled upon a recipe on FoodNetwork. It's pretty easy and healthy and cheap. Cannelleni beans or any beans you have, sliced celery, some type of vinaigrette (or bottled dressing) with homemade croutons. Just cut up some pieces of bread and throw them in a bowl with curry and olive oil or any other seasoning and toast them in the oven until crispy. Throw everything together. It can definitely be refridgerated, although the croutons might loose their crunch. You can use this as a model to build a whole bunch of other lunch salads!
Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame
Thanks for posting this. I love the recipes on Serious Eats, but with the recent unpleasantness, I've had to cut back on groceries quite a bit. So I find myself skipping over the recipes on here now since they often contain expensive or non-pantry items.
I would definitely like to see more cheap and easy recipes on here. Until my SO gets a new gig, it's beans and cous cous and rice for us! Any other ideas would be a big help.
Serious Cheese: Counting Money? No, Counting Sheep
I've definitely thought about it! Even considered joining a commune that's already established and where the work is shared. Don't really have to worry about financial security in that case.
There's an appeal for us living the daily grind to just get away from it all and live life simply. Unfortunately sometimes even moving to a tiny town isn't even feasible because of lack of jobs, etc...
Spices in a tube?
I use the ginger in a tube for stir fries and other Asian dishes. Of course it's not better than fresh, but it gets the job done. I wouldn't use the parsely or cilantro or any others though-I think they would be too gooey.
bud american ale
Save your dough for a good brew instead of Bud's beer-flavored water. It's cheap for a reason-you get what you pay for. Nasty! I second the spitting and go with Old Speckled Hen.
What is the most vile dish you have ever created?
A few months ago I went home for lunch (worked within walking distance) and found there was nothing to prepare. But I had eggs! I'm an omelette freak, so I decided to whip one up. The only fillings I had were lunchmeat (no bread either). So I made a salami and mustard omelette. I cringe even now. I'm not proud of it, but sometimes you gotta do what you have to do to eat.
Is the Food Network getting too flashy?
Food Network = FAIL (imho). I despise that tool Bob Tuschman. He is personally responsible for all that craptastic programming. Him and Suzie Fogelson. So sad. I literally NEVER watch it anymore. PBS is awesome on Saturdays, though. I just grieve over the wonderful programming they used to have on TFN!!!!
Is the Food Network getting too flashy?
@lambowner- Thanks! 'The Cooking Channel'... that sounds pretty cool actually. Perhaps then it will stay more focused on things that are realted to cooking than just images of mostly mediocre food all day.
Is the Food Network getting too flashy?
I have totally stopped watching Food Network--I think they've lost their focus.
Is the Food Network getting too flashy?
Fweety, I thought I read it on this blog, but can't find it. Anyway, here's an article, I think it will be the Cooking Channel henceforth.
Is the Food Network getting too flashy?
Oh, yea! Great Chefs of (fill in the blank). That was a good show, just a memory.
Is the Food Network getting too flashy?
All I can say is anything with Alton Brown in it will be good.
@lambowner- really? I think FLN is actually pretty great, I loved it when I had it! The play Molto Mario, East meets West (Ming Tsai rocks!), and the old Iron Chef Japan. Actually, I'm not sure if they play Molto Mario and East meets West anymore... Does anyone know?
Is the Food Network getting too flashy?
They kept the "bam" but lost Emeril! Yes - they should refocus on more cooking, more recipes, less flash. I miss the chefs that were featured on the line up until the last few years we so much more focused on cooking and why food works - Sara Moulton, Michelle Urvater, etc., as well as shows like "The Melting Pot"
Is the Food Network getting too flashy?
FoodNetwork has lost it's focus-
We want cooking. Recipes. And more cooking.
Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
so i am a little late trying this recipe but i am new to the site
the only thing that went wrong was that the skin didn't stay cripsy, started to get soggy when you cover and simmer
i added chorizo but this will make the price way higher
great dish! thanks
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
JessMess
If you only roast 1 chicken/month (like me) instead of 4, you can buy the pastured variety. Yeah they are expensive, but they are soooo much better. I'd rather eat chicken infrequently than eat cheap meat raised in deplorable conditions and full of antibiotics. Meat should be the occasional treat anyway, not an everyday necessity.
My next chicken will be made via this recipe.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Look for local. We have a local market that provides locally raised non-hormone/pesticide/other stuff chicken. Boneless/skinless breasts run $5.49/pound and the grocery runs $4.99 (plus, look at how much water the grocery suppliers add to the meat - usually 10-15%). When you figure in the additions to the meat and the carbon footprint of the locally raised against the factory raised and shipped the local is far cheaper - and tastes a lot better, take a look at The Omnivore's Dilemma.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
To RisaG Glad your bird turned out well. Brining the bird involves submerging it in a brine solution however. You can add anything else to the briny water that helps flavor the bird such as peppercorns, bay leaves, onions, oranges, lemons brown suger etc.
It should remain in the brine overnight in the fridge for best results.
Ciao
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
I made this recipe Monday night. I used a large oven-stuffer-roaster so I had enough for company. The chicken was perfect, the Pomegranate Jus was awesome and eveyone loved it. I used fresh baby spinach for the greens and I have to tell you thank you for a wonderfully inspiring recipe. It was very rewarding and enjoyable.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
This is a similar thing to what I did with my Thanksgiving Turkey. I read at the LA Times that Judy Rogers of Zuni Cafe said to brine your bird in salt so that is what I did. I put a thickish layer of salt all over the bird and in the bird and left it overnight in the refrigerator. I roasted it as usual - started it at 450 and then lowered it after 1/2 hour, covered the bird with foil and cooked it for about 2-1/2 hour all together. The absolutely best bird I ever made. My MIL was totally impressed.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Tried it, and it was my first roast chicken ever. Great stuff. I couldn't resist tinkering with a little bit by filling the cavity with a lot of fresh rosemary... and yes, i do like black pepper.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
To the "bad chicken from Trader Joe's" poster...open your eyes and buy a whole Empire kosher chicken that they stock regularly and sell inexpensively:and you will whistle a different tune I assure you.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Just my 2 cents on the organic yada yada chicken thing...I have only ever had an organic, free range chicken once. It was expensive and beautiful...and very tough. I NEVER had a tough chicken in my life. The friend who cooked it knows her stuff, so I dont think it was her method.
I guess I will stay with the grocery store ones. I never had a bad one. It does suck that the life they lead is subpar, however.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
Did you find that roasting chicken at that high temperature made a horrible mess in your oven?
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
I think winter greens need a lot longer than 6-10 minutes to become tender enough to eat.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
I have made Keller's basic roast chicken several times, including last night, and it is great.
My twist: Roast the bird on a broiler pan, that old deal with the slots in the top so the drippings collect in the pan below. I put sliced and seasoned potatoes and onions in the pan. They cook in the drippings and are terrific.
I pour off the drippings not absorbed by the potatoes, and use it to make gravy.
Our grocery store chickens tend to run big, around 4 or 5 lbs. I cook them at 450 for about an hour and 15 minutes, to get to 160+ in breast and 180 in thigh.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
chicken from the asian grocery is uber cheap and tastes good to me ($5-7). organic yada yada chicken tastes good to me too. harris teeter's budget organic chicken tastes good too (will probably cost $11-13). but to dispel this humanely raised/organic/whatever chicken tastes better myth, every chicken i've bought at trader joe's has tasted horrible through no fault of my own.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
@ jessmess - actually, not everyone who eats pasture-raised, etc., chickens is an upper-class elitist. certainly, humanely raised meat is more expensive, but another way to go would be to eat less of it and eat vegetarian meals more often, leaving a little extra money to "splurge" on an animal that you know was raised and killed humanely and that actually tastes like something.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
@Ed - I should have said "strips", not "rashers"; I've fixed it. I will try harder to be an American :)
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
How much bacon is in a rasher?
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
I made one just the other night. Stuffed the cavity of the bird with lemon, onion, and garlic. Rubbed the skin with butter herbed with sage and thyme, and barded the breast with local butcher bacon I aped the recipe from Tyler Florence. It makes a truly delicious roast chicken!
Today is leftover day: Chicken salad with cashews, celery, and grapes with toasted onion bagel pieces and/or soft wheat bread.
Recent Posts
JessMess hasn't written a post yet.
Recent Favorites
JessMess hasn't favorited a post yet.
Polls
JessMess hasn't answered any polls yet.
Quizzes
JessMess hasn't taken any quizzes yet.
@missjess: I know! I've pretty much boycotted Food Network forever in my house.
I used to love Ina Garten and I think I still would, but I can't stand the way they film it now-I liked the old format better.
Once Giada crapped out her kid the show changed, too. I can't even watch it. I don't want to know about her family and I hate the way they film it--it looks like a soap opera!!! The fuzzy lighting is terrible. Looks like Sandra Lee's craptastic show. Aesthetics are important to me.
They have all these new 'personalities' that I can't stand. It's not even about the food anymore, it's about the host and how "TV ready" they are. Barf.
Give me old ass episodes of "Chefs of the World", Jacques Pepin's show, and Cooks Illustrated and I'm happy.