Soda water
juice of 1/2 lime
tsp sugar if you are a kid

Nice carbonic and citric acid bite, very refreshing, especially w/o the sugar, and a bit of vitamin C. Less than 50 cents unless you use imported mineral water.

-dg

So even if I had room for the tuna casseroles, I doubt they’d get frozen enough to be trustworthy for later eatage. But I just wanted you know I have thought about freezers.

Still, I know that on balance, my life is more comfy than what 90% of the rest of the world must endure.

I would probably use chopped scallions – white and green parts – in addition to or instead of shallot. Just because I love scallion and that’s what I put in my roesti or when I have fry up leftover mashie.

Boil some potatoes (the mealier sort). Peel them and mash in a bowl, or put them through a ricer. Add flour and mix well.

Chop a shallot or two very fine. Chop up the leftover goose. Beat up an egg (or two, depending on how much of this stuff you’re making). Add all that stuff to the potatoes together with salt, pepper and a pinch of grated nutmeg. Mix well.

Roll the mixture out into little sausages about the size of a breakfast sausage. Fry in goose fat until well golden brown. (You saved the fat from the goose, of course.)

Bon appetit.

Zombies would put their quest for brains on temporary hold to eat these. Pleather-belt-wearing vegan ETA activists will not only eat them, they’ll personally abduct the goose for you. Even children will eat them.

BTW (to stick with the theme of the <$10 meal), this could also be done with leftover chicken and chicken fat rendered in the roasting. Wouldn't be as glorious as the goose version, but it would be quite good. Since you'd already have the meat and fat, the marginal cost of the second meal would be way under $10, and the average cost-per-meal over the two days driven down nicely.

eating less meat is also cheaper and healthier and better for the planet and youre not supporting a completely vile industry that brutalizes animals and exploits its workers.

Also, scrambled eggs and cheese melted on English muffin halves. Cut up an apple. There, another dinner for a rushed broke family of four.

And have you guys never heard of freezers? It’s where you put the tuna casseroles and lasagna that you make on the weekends. Then you put them in the fridge in the morning to thaw, then shove into the microwave when you get home. Grab a bag of salad greens and a loaf of French bread at the grocery to round things out on your fancy-schmancy dinner nights in between the pb sammich and the scrambled egg nights. Sheesh!

Sorry for the late response, the martinis overcame me. Covering under fat is an ages old preservation method. Even without refrigeration, that foie (gawd, just saying foie makes me happy) will keep for months. Go for it! And damn you, now I feel the need to swing by City Markup this afternoon to pick up some…foie…foie…foie. Ahhhh.

“Ravages” of Pre-Raphaelite poetry? And you call my sensibilities delicate? My sensibilities will kick your sensibilities’ ASS. -es.

Whatever works, but I think this is pretty individualized: I find I eat less, far less, if I eat more smaller meals rather than let myself get so hungry I would gnaw my arm off. I’m also less likely to get headaches.

Which if I’m not mistaken has now renamed itself, yet again, Indiana Fried Chicken…

I’ve never tried. They scare me. I have a hard enough time dealing with Popeye’s.

I see a future Slap Chop commercial here…

goddamit i knew youse were a bunch of commies.

Last Xmas I bought a foie gras d’oie to make one of the courses. (No, not a ten buck meal, but as I live in Old Europe, nor was it all that exorbitant.) I only used half the liver, so I put up the other half mi-cuit (sterilised sealable glass jar; put goose liver inside with a bit of salt and pepper; put lots of chunks of goose fat on top; sealed jar; boiled for 20 minutes or however long the instructions told me to boil it; let cool till fat resolidified; stuck in the back of the fridge). And that’s where it’s been to this day.

Now, do you (or any of the other manifest foodies in the thread) have any idea how long a foie gras mi-cuit, sealed and refrigerated, will keep? As the evenings grow colder, I start to think about how nice it would be to use the liver, not to mention that yummy yummy fat, to cook things. But not if that means allowing the goose to avenge itself on me from beyond the grave.

And this is a damn shame. There are people who need to be at home for whatever reason, and some of those people might want to cook. With enough money and a certain amount of other types of help (shopping, clean-up, etc.) several house-holds could eat a nice communal dinner several times a week. Maybe we are too far gone for that, but damn, at some point we have to figure out how to fight back.

But this:
Treat the sleep apnea, the weight falls off.

Ah, if only ’twere so. I’ve been on CPAP (continuous positive air pressure) for several years now — and doesn’t that take traveling to a whole new level of fun? — and I’m still unable to shed the weight I want to. (Of course, it may have something to do with my habit of staying up until the wee hours and getting up at 7:30 am to go to work. And the fact that I just like food, and eating it.)

You must be one of those dumb poor people.

At the supermarket across the street you can get packs of 8 hot dogs for 99 cents. That’s 80 hot dogs for $8. Buns are $1 for 8 buns. That’s 13 cents per bun. So if everyone wants 3 hot dogs that’s 26 cents per hot dog and 26 cents per bun x 3 = 78 cents per person = $3.12 to feed four people.

Limbaugh: You’ll pry my foreskin from my cold, dead hands