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The Nasty Bits: Beef Tendon
I always read your column - and always love it and learn something, But this is the best - I had beef tendon the other night at Bar Shu and it was sooooooooooooooooo fabulous that I took the leftovers with me to the theater and then home for lunch next day. But then I checked the books at home and was no recipe. So, serendipity or whatever, I'm off to chinatown butchers tonight to see if my luck holds all the way!
Thank you.
Eating Well and Cheaply: Any More Ideas Out There?
I spend more than the UK equivalent of $30 a week, but I make lunches for us to take to work most days and factor in the money that saves into my budget. I shop at Borough Market in London which has the most fantastic produce. It is a joy to eat with such ingredients. We do eat meat but often the cheaper cuts and not every day. Also get lots of rice, beans, lentils, noodles, spices and herbs from Asian and Middle Eastern stores - cheaper by far than a supermarket.
I write a blog about it - http://practicallydaily.blogspot.com - it's an interesting way of keeping track of what I spend and what we eat and see how the patterns emerge.
A Visit to London's Borough Market
The grilled cheese man is still there - but in the green market rather than outside neals yard. Still smells lovely to walk past... I shop there every week for all my food too - we eat so well it's a never ending pleasure.
The shopping is also a pleasure - everyone is really helpful no matter what it is you want. Which is one of the multitude of ways it differs from the soulless joyless trudge of the supermarket. Although I have lots of favourites I still find new things to try as the market evolves. Just love it! http://practicallydaily.blogspot.com
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Jakey it's an expensive world and making your own great food is one way to keep on top of it. I'm in London and shop at Borough Market each week - one of the world's great markets, but not necessarily cheap. I write a blog about shopping there - what I buy, what it costs and what I make so that the cost is calculated over the week rather than by each meal.