Rabu, 19 November 2008

City Kitchen Chronicles: Of Risk and Celebration

City Kitchen Chronicles is a bi-weekly column about living frugally in Manhattan. It's penned by the lovely Jaime.

Last winter I was at the very beginning of my quest to get my finances seriously under control. This mostly manifested as me constantly feeling broke.

One of the worst ways that constant sense of brokenness (different from actual plain cash-strappedness in that it’s all you can think about) infected my life and psyche was in spending time with friends. It was around this time that I started turning down invitations to restaurants, hanging out at bars with a water in my hand, meeting my friends at the theatre before a play rather than for dinner beforehand. Sure, I was saving money, but I was also miserable.

It was my first year living on my own – before, with roommates, I had a built-in social life, even if it was just watching the 1am reruns of “Will & Grace.” But now, unless I made plans, it was just me and my cats. And plans cost money.

No movies. No restaurants. No bars. No ice skating.

And miserable Jaime.

I made it through the winter, and once the weather warmed up it was much easier. A stroll around the farmers market or an afternoon reading in the park was a perfect way to catch up with a friend and enjoy the city, without spending a dime. It also helped, hugely, that, even though I didn’t really have more money, I got in control of it, on a dept-demolishing plan, with some semblance of a budget. If every day wasn’t an epic struggle to not spend, but rather just another day on my long-term plan, life just felt less awful.

(And with that organization, I was able to scrape together pennies for, say, fireworks night at the Coney Island Cyclones, one of the city’s minor league baseball games. And if I really had my stuff together, I could afford a cup of Dippin’ Dots. The ice cream of the future!)

I got to thinking about last winters antisocial miseryfest this weekend when my friend J. and I braved a totally whacked-out subway system to visit our friends A. and B. in Queens. A. and B. recently got engaged, and J’s idea was to celebrate with an epic game of Risk.

(The backstory, aside from us being total nerds, is that J., A. and I have been friends since college. J. and I love B., but it’s hard to get him to go out and socialize. This summer we went to their apartment for Risk, and it was a great way to get to see him. This is also where the one-letter pseudonyms get confusing, huh.)

Anyway, J’s brilliant idea: Risk and celebration.

So A. cooked a winter vegetable stew in her slow cooker, and I brought some nice chocolate bars for dessert. We played Risk, and ate, and played some more, and after I lost I played Risk on J’s iPhone while the world domination finished up. (iPhone Risk is not so great, in case you were wondering.)

And there it was, a fantastic day with friends and a delicious meal, all for the cost of a few chocolate bars and some patience with the subway. Last time we got together for Risk, A. made chili and I brought a version of this. A fantastic deal.

It got me thinking about this winter, and my still-stringent finances. I’ve got to have a plan in place, whether it’s budgeting for social spending, or making sure I can see my friends and have fun without going broke. Or broker.

There’s hanging out at friends’ apartments, cooking dinner and playing Mario Kart. There are museums that have suggested donations, which, as a former employee of one such institution, I happily take advantage of. There are discount-ticket services like Goldstar, that can turn up a $7 ticket to a $25 event, but that’s still money, and sometimes money I just don’t have.

So what else is there to do that’s free and fun?

Tuesday Megalinks

Sweet readers! Be sure to come back here tomorrow for CHG’s Ultimate Thanksgiving Resource post. It’ll be everything you ever need to know about Turkey Day (plus lots of terrible stuffing jokes), all in one convenient place. But first…

Almost Frugal: Losing Weight - Pure Vanity or Money Saver?
Guest poster Nicole is a victim of weight creep: she’s gained a few pounds over a few years, without it ever presenting a gigantic problem. Now, her clothes are way tight, and she’s changing some old habits. While her musings hit some old themes (the relationship between fat and finance, etc.), I highlighted this post because it addresses the slow build of extra poundage: it’s insidious, and needs just as much attention as Biggest Loser-style gains.

Biblical Womanhood: Getting creative in the kitchen
Crystal’s been swapping oil out of her baked goods for juice, applesauce, and just about any other kitchen liquid (save dish soap) she can get her hands on. It’s healthier and she’s not noticing too much of a flavor difference. Go forth and experiment, young explorers!

Casual Kitchen: Ten Tips on How to Cut Your Food Budget Using the 80/20 Rule
Daniel focuses his Gladwellian 80/20 theory to address increases in grocery expenditures. His neato ideas about pairing down are well worth a read.

Chow: Dinner Parties on the (Ultra) Cheap - Three multicourse bashes for eight
Extensive, fancy, fairly frugal menus for Indian, Italian, and Southern blowouts, complete with an extra special bonus page of tips and tricks. My favorite: “Look to the East. Countries with long vegetarian or semivegetarian traditions like India, Thailand, and Japan offer tons of budget-friendly nonmeat recipes.” Word.

Eggbeater: Testing Recipes
Wonderful, offbeat post that could be called “12 Things to Always, Always Remember About Cooking Instructions.” Like: what works in one geographic region won’t necessarily work in another, there’s no one recipe for ANYTHING, and my personal favorite, “A recipe is not out to get you.” (It’s hard to remember sometimes.)

Frugal Upstate: Best Thanksgiving Side Dish Recipes (Frugal Thanksgiving Mini Series)
Jen’s compiling a master list of potatoes, stuffings, sauces, and casseroles for the big day (Thanksgiving, not the Super Bowl). Take a look at her readers’ offerings, and add your own if you get the chance. The result could be STUPENDOUS.

Jezebel: In Which I Wish Barack Obama Wasn’t Such a Picky Eater
It seems our president-elect might have some texture issues. Michelle, thankfully, does not. But hear this, citizens: if we pull together as a nation, we will be overcome. (Hope! Change!)

The Kitchn: Ten Tips for Buying Everyday Wines
Stellar post for pairing vino with informal meals. Because sometimes? You need a glass of Pinot with your spaghetti and meatballs. (Note: for me, this is every night.)

Money Saving Mom: Guest Post - Using Your Freezer and Cooking from Scratch to Save Money
Epic treatise on the longterm icing of pre-made food. If I can convince my roommate to extricate one of his bottles of vodka from our Frigidaire, this will be put to good use.

New York Times: Europe Relaxes Rules on Sale of Ugly Fruits and Vegetables
In the mellifluous utterances of Mariann Fischer Boel, European commissioner for agriculture, “This marks a new dawn for the curvy cucumber and the knobbly carrot.” You got that right.

New Yorker: The Perils of Efficiency
To sum: while the global food crisis has been temporarily averted, it’s exposed just how much trouble the world’s food supply is in. Essentially, some countries have been planting cash crops instead of food crops, figuring that the money raised could buy them sustenance from other places. Sadly, bureaucracy and politics often interfere, meaning those nations still can’t get their nourishment. What to do?

The Oregonian: Classic Baking Apples Face Off
In a stunning smackdown, Braeburn and Pinova (or Pinata) apples absolutely crush the competition. Gala and Honeycrisp varietals fare okay, while Granny Smith, Cameo, and Rome bite the proverbial big one. Surprising! (Thanks to Slashfood for the link.)

Value for Your Life: 8 Reasons I Will Always Cook at Home
Yup, this about sums it up. I especially dig #8: “I know that my cooking is the way to my husband’s and family’s hearts.” In other words: food makes people like you. It's true. Ask Julia Child.

Wise Bread: Going Back to the Root Cellar
WB gets down to the nitty gritty details of how to construct and maintain a root cellar. Good accompaniment piece to the recent New York Times’ article.

Zap2It: Top TV and Movie Chefs (and Cooks)
From Monica Gellar to Babette Hersant to the Swedish Chef himself, this faboo gallery of fictional foodmakers will keep you occupied for a minimum of ten minutes. And when things are slow at work, can you ask for anything more?

CHG was also included in two blog carnivals this week:

Selasa, 18 November 2008

The SATs of Cranberry Zinger Muffins

For the following quiz, use a No. 2 pencil and a soft eraser. Do not use a pen or mechanical pencil. An essay written in pen will not scan and receives a score of zero. Cell phone use is prohibited.

SECTION 1
Sentence Completion

Boy, I’ve been on a _____ kick lately. They’re ____ to make and the cost is ____.

A) baby … fun … a bottle of wine and a Barry White CD
B) muffin … simple … nominal
C) pants … sew easy (har har) … $19

D) magic mushroom … trippy … I’m not sure because the walls are melting

If you’re looking to serve a ___ of something for ____ breakfast, you could do worse than ____.

A) billion … your mom’s … many bowls of rice
B) gram … Boxing Day … hard drugs
C) butt … Butt Day … butts
D) basket … Thanksgiving … Cranberry Zinger Muffins from Cooking With Amy

In this recipe, _______ are largely replaced by ______ juice, making the ____ very light.

A) puppy hearts … cat knees … evil
B) oil and eggs … lemon and orange … muffins
C) Maxwell House coffees … another brand … beatings
D) Tom Cruise’s armpits … Hugh Jackman eyeball … Zac Efron gaze


SECTION 2
Passage-based Reading


In her description of Cranberry Zinger Muffins, Amy writes, “It's Spring and I am craving mouth-watering tangy flavors. I find most muffins are too sweet for breakfast. This muffin recipe combines lots of tangy flavors that I love, especially lemon but also orange, cranberries and ginger. You can leave out the ginger if it's too zingy for you or your family.”

The “flavors” Amy refers to are:

A) sweet
B) tangy
C) the embodiment of all that is wrong with the world
D) What flavors? Where the hell am I?

What is the difference between Cranberry Zinger Muffins and most other muffins?

A) They are rainbow-colored and filled with bison meat.
B) They aren’t too sweet.
C) They won’t make you pregnant.
D) They won’t try to hit on your dad.

In this context, Amy’s use of “zingy” means:

A) punchliney
B) tart
C) pseudoantidisestablishmentarianism
D) the adorable hilarity of Paul Rudd mixed with the testosterone-fueled machismo of Vin Diesel, with a little smattering of Phyllis Diller on the side


SECTION 3
Math

If one muffin costs $0.34, how much will it take to ultimately bail out insurance giant AIG?

A) $0.34
B) A trillion dollars.
C) More money than I can possibly conceive of, paid off exclusively by future generations.
D) No money, but a lot of crystal meth.

If each muffin has 177 calories and less than five grams of fat, what is the probability George Clooney will show up at my house tomorrow and make me breakfast?

A) 1/2
B) 3/4000000000000
C) Π
D) Trick question. This is obviously an imaginary number.


If the recipe makes 12 muffins, and you eat nine of them in two days, what should you never, ever do again?

A) Weigh yourself.
B) Pretend to write a blog about healthy eating.
C) Try to brush your teeth with mint toothpaste the morning after drinking eight shots of Rumpleminze on your roommate’s 19th birthday. (Um … this was possibly a leftover answer from another SAT question.)
D) Eat the remaining three muffins.


Thank you for completing this test. The answer to every question was B.


Cranberry Zinger Muffins
12 muffins
Adapted from Cooking With Amy.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/4 cup unsalted butter, softened but not melted
1/2 teaspoon grated fresh ginger
Rind of one lemon grated
Rind of one orange, grated
3/4 cup citrus juice (combined juice of 2 lemons and 2 oranges)
1 1/4 cup fresh or frozen cranberries
2 tablespoon sugar

1) Preheat oven to 400°F. Spray a muffin tin with cooking spray.

2) In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk it all together. Set aside.

3) In a large bowl or stand mixer bowl, cream the sugar and butter together. (You can use the stand mixer paddle, a hand mixer, a pastry cutter, or if you're a little masochistic, two forks.) Add egg. Stir in. Add ginger, lemon zest, orange zest, and citrus juice. Stir. Slowly add the flour mixture, mixing until the batter is just moist. Gently stir in cranberries.

4) Split batter among the muffin tins. Top every one with a little sugar. Bake 15 to 20 minutes. Muffins should be golden brown and pass the toothpick test when finished. (Stick toothpick in center. If it comes out clean, you're good to go.) Remove pans from oven and let muffins cool in tin for a few minutes. Then, pry the muffins out and eat immediately, or let them come all the way down to room temperature.

Approximate Calories, Fat, and Price Per Serving
177 calories, 4.5 g fat, $0.34

Calculations
2 c flour: 910 calories, 2.5 g fat, $0.18
1 T baking powder: 7 calories, 0 g fat, $0.10
1/2 t baking soda: negligible calories and fat, $0.01
1/4 t salt: negligible calories and fat, $0.01
1 large egg: 74 calories, 5 g fat, $0.17
3/4 c sugar: 581 calories, 0 g fat, $0.24
1/4 c unsalted butter, softened but not melted: 407 calories, 46.1 g fat, $0.25
1/2 t grated fresh ginger: 1 calorie, 0 g fat, $0.07
Rind of one lemon grated: 1 calorie, 0 g fat, Free
Rind of one orange, grated: 1 calorie, 0 g fat, Free
3/4 c citrus juice (combined juice of 2 lemon and 2 orange): 85 calories, 0 g fat, $2.00
1 1/4 c fresh or frozen cranberries: 55 calories, 0.2 g fat, $1.04
2 T sugar: 93 calories, 0 g fat, $0.04
TOTAL: 2122 calories, 53.8 g fat, $4.11
PER SERVING (TOTAL/12): 177 calories, 4.5 g fat, $0.34

Sabtu, 15 November 2008

Easy Vegetarian Bean Chili: A Play in Two Acts

When: Fall, 1986

Where: A small suburban kitchen in Long Island, New York.

Who:

  • Kris, a precocious, bespectacled eight-year-old who is already four feet taller than every single one of her peers.
  • L, a Barbie-loving, bespectacled seven-year-old who is already much, much better at sports than her sister Kris.
  • E, a somewhat adorable five-year-old who is already becoming the terror of his sisters and the neighborhood bullfrogs alike.
  • Pa, a bearded, loving 37-year-old who’s already running out of culinary options, having been left to feed his children while his wife is stuck at work.
The kids are scattered all over the house. Pa calls them to dinner.

PA: Kids! Dinner!

KRIS: Coming!

L: Coming!

E: *mmph*

PA: E, please get He-Man out of your mouth and come to dinner.

E: Okay.

The kids assume their regular seats at the table. Pa places the evening’s meal in front of them.

L: What is this?

PA: It’s spaghetti squash and Texas Chainsaw Chili. Try it. You’ll like it.

KRIS: Are there hot dogs in it?

PA: No.

KRIS: Macaroni and cheese?

PA: No.

KRIS: But it’s SPAGHETTI squash?

PA: Yes.

KRIS: Okay then. (Tries it.) AUUUUUGHHH! THIS ISN’T SPAGHETTI!

PA: It’s a vegetable, Kris. It’s not really … Okay. Let’s move on. Take a bite of the chili, everybody.

L: I don’t wanna. It looks like guts.

KRIS: Yeah. Bug guts.

E: I’m scared Daddy.

PA: TRY. IT.

Each kid spoons a microscopic smattering of chili into their reluctant mouths. Each reacts with the same level of consummate revulsion.

KRIS: I want hot dogs.

L: I want Mommy.

E: I want He-Man.

PA: Okay, look. Nobody leaves the table until your plate is CLEARED.

L: What if we have to go to the bathroom?

PA: EAT YOUR DINNER.

E takes a few hesitant bites, then wolfs the remaining vittles. A similar plate-clearing takes L over an hour.

L: Done! Bye.

Three hours pass. Kris remains at the table, food untouched.

PA: Kris, it’s time for bed.

KRIS: But … but …

PA: It won’t kill you, my child. I promise. Eat it.

KRIS: Nooooooo.

PA: Okay then. Bedtime.

KRIS: (makes sure Pa’s back is turned, then whispers to still-full bowl) Never again, chili. Henceforth, you are my one true foe. Your evil shalt not pass these lips for the rest of time.

PA: Huh?

KRIS: Nothing. G’night, Pa!

Cut to 22 years later. Kris is sitting with The Boyfriend on their couch, watching The Biggest Loser
and hoping – nay, praying – that Vicky falls into a vat of 80-calorie Banana Fudge Sundae pudding, never to return. Both Kris and TB are eating Cook’s Illustrated’s Easy Vegetarian Bean Chili.

KRIS: You know, I used to hate this stuff.

TB: What, reality TV?

KRIS: Well, that too. But mostly chili.

TB: Really? It runs through my veins. Like chunky, delicious blood.

KRIS: Once, I sat at a table for an entire night because I wouldn’t touch it.

TB: You’re weird.

KRIS: Thanks.

They resume eating the chili, and Kris wonders how she could have ever been so thick. As if to punctuate her deep, dark thoughts, The Boyfriend lets out a long, low fart. They both smile happily, thankful that life can be so good.

-fini-


Easy Vegetarian Bean Chili
Serves 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe.


CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.

1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro

1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.

2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.

3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute. 

4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.

5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.

Approximate Calories, Fat, and Price Per Serving
For five servings: 292 calories, 7.9 g fat, $1.08

Calculations
1 (28-ounce) can diced tomatoes: 163 calories, 0 g fat, $1.89
2 (15-ounce) cans beans (see note), rinsed: ~680 calories, ~6 g fat, $1.50
2-3 teaspoons minced chipotle chiles in adobo sauce: 6 calories, 0.1 g fat, $0.30
2 teaspoons sugar: 33 calories, 0 g fat, $0.02
salt and ground black pepper: negligible calories and fat, $0.01
2 tablespoons vegetable oil: 247 calories, 28 g fat, $0.18
1 onion, minced: 46 calories, 0.1 g fat, $0.30
3 tablespoons chili powder: 71 calories, 3.8 g fat, $0.12
2 teaspoons ground cumin: negligible calories and fat, $0.02
3 garlic cloves, minced: 13 calories, 0 g fat, $0.12
1-1/2 cups frozen corn, thawed: 199 calories, 1.6 g fat, $0.60
2 tablespoons minced fresh cilantro: negligible calories and fat, $0.33
TOTAL: 1458 calories, 39.6 g fat, $5.39
PER SERVING (TOTAL/5): 292 calories, 7.9 g fat, $1.08