QUOTE(anthony2211 @ May 26 2013, 02:42 AM)
Just constructive thinking out-loud:
I am not sure what else is more economical then dat good ol egg and chiken breast for proteins. (aside from powders)
I personally find egg is awesome simply because it is easy to prepare, store and eaten.
I can easily down a dozen of half boiled eggs with a bit of soy sauce and pepper within seconds. As for hardboiled, I snack on them sometimes, by mashing it up (like 6whites and 2 yolks) with a bit of high quality butter (quality because less butter more the taste/smell) and small bit of salt and they go down quite easily. Same cannot be said with my Chicken breast meat. Note that for chicken, it has to be fully cooked unlike beef. And when stored cold, its even worse. Lets say its stored hot, unless you are a decent cook unlike me, it will take some care to ensure it is not dried up while you grill, boil or fry it. So, my guess for economy sakes, poached or grill chicken breast yields highest proteins per ringgit.
With that said, my easiest, manliest (being a dud in the kitchen), way was to dice the chicken breast, add egg whites and small portion of egg yolk, put in some tomatoes, bit of salt and pepper and fry them ala omelette style. Can store in fridge and still wont feel like you are swallowing cardboard given the tomatoes and egg will smoothen it out.
Whey + peanut is casein?? Dang, I never knew that. Gotta find out more about it. It is not irrelevant though. Caseine is for slow protein release. It is best for before bedtime or on days when you are not working out. Caseine to protein is like low gly index is to carbs. Slow steady release. Should you know that already, then how is that irrelevant? Does that mean that we can just chew peanuts and drink casein and save some money? or Buy regular whey powder, grind up some peanuts and mix it up? Cause my supply of ON Caseine is like RM200 bux a pop. Do elaborate, it is interesting to me
I've never had to economize my food nor my supps, so I will never have ingenuity to improvise on them
For calories sakes, ice cream. or add a bit of honey to your chicken breast, oats, etc. 100g of Honey is 1400 kCal. One of the best things to give kids when they are sick and don't feel like eating and still need the energy...Honey Drink
Get a kitchen scale and start comparing against recipes that have the calories mention when you cook the same weight of chicken. You'd be surprise sometimes when the amount of chicken is actually smaller than the amount that gives you the "full" feeling. I know I got a shock. Kitchen scale are pretty cheap to buy if you go for analog (non-digital) scales.
I'm also a bit of a lazy cook. I bought an oven so that I don't have to babysit the dish except to turn the timer (limit was 1 hr) once to get 1.5-2 hrs of roasting. I do this with beef, pork and chicken. Seasonings - whatever is handy and cheap. Cooking for the week and then freezing it in smaller containers for my meals throughout the week. For fish, it's shorter duration in the oven but you can do grilling in there too.
When you shop, take note of the prices between the small grocery shops and the supermarkets. Best is to talk to housewives - they aren't the Home Finance Ministers for nothing. I also speak to people whose income are less but they have to feed huge families - they have a lot of tips for budget shopping too and they would know where to get great ingredients at bargain prices. And get into the habit of haggling for lower prices. I do this even at supermarkets but only when I buy stuff straight from the cold storage i.e. behind the scenes. Also, if you're willing to take bones and do the food cleaning yourself, the price goes down lower. However, at the supermarkets, the chaps there are pretty good to clean, cut and debone for free if you take all the bones away.
Fish - I actually prefer local fish which are cheaper and more fresh. Even cheap fish like sardine is pretty good for omega3 source. Mackerel (tenggiri) is pretty good too. The problem is checking where the source is from - buying from the roadside may not be a good idea because a lot of rivers are polluted with sewage waste that the Fisheries Dept wouldn't let fishmongers at markets sell them. To kill bacteria in fish before cooking, the fish has to be frozen for 48 hours - that's the general practice in the food industry.
Stock - this is probably not commonly talk about but try to make stock. Boil meat bones to get the nutrients out. You can use the stock later to make simple soup or even to boil vegetables in them (the Japanese do this alot). I save up my meat bones and boil them. Makes interesting soups and even for noodle soups.
May 17 2013, 08:29 AM
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Wanna know how sifu eat~
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