Much Ado About Nothing

So I got all excited about these pork spines 'cause they're cheap, only to do some research and find out that they are simply neck bones. Kinda like Ox Tails in reverse. Apparently they are used to make soup, especially in Korea and Mexico. I found one Korean recipe but it involves a million ingredients that I don't have and that I will have to go into the city to get. And since the recipe says the aroma of a cooking pork spine is pretty intense and that all windows in your kitchen should be open during cooking, I am not so keen to make a special trip just to try.

Still, I am going to have to do something. The price of food is going up exponentially. In Chicago, the price of a dozen eggs has jumped 81% since last year, according to an article that is in today's Chicago Tribune. And meat is going higher and higher because the cost of corn feed has skyrocketed, as more and more corn is used for ethanol. For our gas guzzling vehicles. What's worse is that most major meat manufacturers (and yes, I call them this because they sure as hell aren't butchers or farmers anymore) are injecting meat with a brine. Nowadays, this means that between 7-15% of the meat you buy is nothing but artificially added salt water. But you are still paying for that weight as if it were actual meat. Meat manufacturers claim they do this because it helps the home cook keep their meat juicy and moist. I call bullshit. Anyone who wants to know how to keep their meat juicy and moist while cooking can just read a cookbook or look up an article on foodnetwork.com. I, frankly, think it is disgusting and immoral. And bad for cooking. The other day, I decided to bake some chicken leg quarters. They threw off so much moisture from the artificially added brine that they steamed instead of roasted and were so salty, despite the fact that I add no salt whatsoever, that I could hardly eat them.

And going veggie is not always a good thing either. India is a major supplier of dulses or legumes to the world. In recent years, they have curtailed the amount of lentils or dals they have exported because they haven't had enough to supply their own population, effectively driving the price of lentils up mondo high. During a recent trip to the Indian market, I purchased 8 pounds of lentils at a price of $15, more than $2 a pound. Lentils shouldn't cost as much as subgrade chicken parts.

I am seriously thinking about ordering some grassraised organic meat this upcoming afll. Anyone want to go Dutch on a half of beef?

Best Soup Ever

or

How Heather Got Seven Meals for Under $15

Last week, I got a hankering for boiled dinner. And the hankering did not go away all week so I knew, I just knew, I had to give in to it. Not that I struggle all that hard against cravings anyway, but still.

For all those who don't know, boiled dinner is a typical bit of peasant food. In the case of my family tradition, it is basically a chunk of somewhat salty ham, cabbage, carrots, and potatoes thrown into a pot, cover with water, and then boiled. The ham gets all soft and juicy and the broth is tasty, and when you eat it, you throw stuff on your plate, smoosh the taters, spoon on the broth, and maybe - maybe - put a pad of butter on the cabbage. Damn good stuff!

So, I went to go and gather the ingredients only to discover that all the available hams were huge - big enough to feed a family of 24 - way too big for little old me to make myself some boiled dinner. So after a nice discussion with the butcher, I decided to purchase some pork hocks - four fresh and two smoked - in palce of the ham ($4.13). I also got a head of Savoy cabbage ($1.93), two large carrots ($.63), a dozen small potatoes ($1.23), and three small ears of corn ($1.49). Total so far - $9.41.

I took everything home and chucked the hocks in my largest pot, chopped the cabbage and carrot into large pieces and chucked them in the pot, too. Then I added to corn cobs (trying adding corn on the cob to your soups... they add an incredible flavour). Then I scrubbed the potatoes (I got baby ones so they didn't need to be chunked). I added some salt (because I wasn't using ham) and proceeded to boiled it all until the potatoes were just soft. Then I ate.

Because there was so much in the pot, I knew it would be more than one meal. I kept everything in there, though, and every night reboiled it, further infusing the water with yummyness. I ahd boiled dinner for four nights. There were still a few little potatoes left, so I took those out and for breakfast mashed them up with onions and a beaten egg and fried them up as little potato pancakes. Then, I took the about two quarts of broth left, added some chopped onions, threw in about a cup of lentils and a half cup of barley and cooked it til the lentils and lentils were cooked. Hark! Two nights of the best soup ever!

I think the soup was so good because the flavour of the hocks had been concentrated and also because I used a special spice mix I had never tried before - something Australian that is called "garlic and onion" but also includes cloves, cumin, cinnamon, bell peppers and a bunch of other cool stuff. I got it at TJ Maxx, where I also find the coolest cooking mixes. It's great because they are cheap so if what you picks up sucks, no biggie. But it's bad because if you really like something, you may never find it again. I am currently facing that with my "grind your own" African BBQ spice mill. Which I adore tremendously but have never seen again since I found it. It also cannot be found on the internet and I can only make an educated guess as to what is really in it.

So anyway, the cost of the lentils and the onion and the barley and the egg was way under $5 bucks, so my grand total for seven very filling meals was under $15.