Tuesday, June 16, 2009

Tuesday Megalinks

Today it’s leafy greens, green grilling, and green sandwiches from Subway. Also, fish. It’s not green, though. Thank goodness.

Consumerist: Don’t Put Too Much Faith in Fortified Foods
I wasn’t going to post this one, because the topic’s been done a bunch. But these parting words caught my eye: “Pay close attention to the details of the ingredients and not the claims on the packaging.” Truer words, never spoken. Packaging is advertising. The ingredient list is fact.

Culinate: Grilling Gets Greener
Marissa Lipert tells you how to get the best taste from your grilled goods without hurting the Good Earth. Good stuff.

Get Rich Slowly: Eating Organic on a Frugal Budget
More on the Cost vs. Eating Ethically quandary, with customary smart commentary by GRS readers. Is there a happy medium? I’m hoping the answer is “oui.”

Get Rich Slowly: Cut Your Food Costs With a Stand-Alone Freezer
If you can swing it, extra freezers seem to be a favorite of smart shoppers around the web. In JD’s case, he and his wife Kris (love the name!) store their good beef in it. I wonder, though … what about freezer burn? Readers?

Gourmet: Recession Flexitarians
Recession Flexitarians are either A) meat-eaters resorting to part-time vegetarianism or, B) semi-vegetarians cutting back even further on their meat. It’s a growing movement, as it saves money and improves health. Get on board, everybody!

The Guardian: Playing the Stock Market
Ten heretofore unseen (er, by me) stock-making tips from a Brit who knows best. It’s my favourite! With colour photographs! Very honourable!

The Kitchn: How to Prepare Chard (Or Any Other Leafy Green)
Hey-o! We gotchya mustahd greens! We gotchya kale! We gotchya everyting wit a stem and a big ol’ leaf dat’s gotta be cooked down befaw you serve it! Right ovah heah.

The Kitchn: What to Put on a Fresh Vegetable Sandwich
If you’re like my sister, and a big fan of Veggie Subs from the House of Jared (a.k.a. Subway), this post might just jazz up your cucumbers. Banana peppers for everyone!

Like Merchant Ships: 10 Yard Sale Entertaining Essentials
Remember that New York Times article from Christmastime? The one about having a dinner party for $30 per head? This one? Meredith’s post is the polar opposite of that, and is 10,000 times more awesome as a result. How much do I want those plates? (Answer: very much.)

New York Times: Loving Fish, This Time With the Fish in Mind
Mark Bittman stumps for environmentally sustainable seafood, and describes how he buys fish without an extra side of guilt. Mackerel and mollusks and squid, oh my...

New York Times: Neighbor, Can You Spare a Plum?
All across the nation, fruit tree owners are sharing their bounty. Look around, pitch in, and you just might end up with pie.

Popular Science: Can This Fruit Be Saved?
Bad news: the banana is on its way out. No, seriously. If we have to make do with banana-flavored Runts, I will be disgruntled. (DisRuntled? Thanks to Casual Kitchen for the link.)

The Simple Dollar: 12 Ways My Wife Quietly Makes Our Life Work
This genuinely moving post should be a blueprint for any long-term commitment, and applies equally to both men and women. Great stuff.

What I Weigh Today: Living With “Restaurant Syndrome”
Restaurant moderation tips from a foodie who’s been there. How you know you can trust her: “I would never suggest you order sauce on the side.” (Thanks to Casual Kitchen for the link.)

Wise Bread: 5 Perfect Respectable Ways to Get a Free Meal
Most of these suggest exchanging a good (blood) or service (speech) for a free meal (free meal). I suggest the alternative: stealing bits and pieces off your Husband-Elect’s plate when he’s not looking. With practice, he’ll never know the difference.

(Photos courtesy of Dreamland BBQ, Supanet, and Banana.com.)

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Jenna said...

I can't agree enough with the get a freezer suggestion. It has made SUCH a difference in how my family eats - and really? Ever since I moved out of my parents home, I've gotten my hands on one. These days, you can often pick up a working well freezer at a 2nd hand shop for under $50! (Which has made it my go to gift for new homes, new apartments, weddings, and graduations!)

As for freezer burn? I really don't loose anything to it since I bought a vacuum sealer.

With a freezer we buy a mixed lot sale at the local butcher shop (beef/pork/AND chicken) once a year. While ground beef at 2.79 a pound is more than the grocery, the roasts and ribeyes we get at the same price just make me grin. It also lets me put away a LOT of fresh fruits and veggies as the summer goes on. Yes, I can too... but done right, a frozen strawberry or a frozen ear of corn can be thawed to almost fresh again. Which is not only cheaper than trying to grab a box of berries in January here in Ohio - but a LOT tastier than the pale imitations that are on the shelves from who knows where.

Kristine said...

I want to buy a 2nd freezer very soon. I haven't had trouble with freezer burn as long as I do it right. That is, move it into a freezer ziploc bag, and remove all the air I can. And most foods get eaten before long in our house. With feeding 8, that's just the way it goes!

Anonymous said...

I second Jenna's comment about a vacuum sealer. The initial cost might seem like a lot of money, but there are ways you can get one on the cheaper side. You can wait until they go on sale at Kohl's or Bed Bath and Beyond and then use a coupon that they always seem to be sending out.

You can find the replacement rolls to make your own bags at Costco for cheap. By using the rolls instead of pre-made bags, you have less waste because you can custom size the bag to the product you are sealing.

This not only makes a huge difference in sealing meat to prevent freezer burn, but also allows you to buy cheese in bulk or when it's on sale and extend it's life before it starts to get green and fuzzy.

Ambitious said...

I love your Tuesday links! So helpful :)

I read the The Simple Dollar article before and I'm glad to see tat you referenced it here!

kev said...

I've lost one or two things to freezer burn, but not enough to undo the savings of keeping a well-stocked freezer.

If you put a date on teh things going in, and dig around teh bottom every now and then to make sure nothing has slipped down that should be eaten, then you can probably avoid the freezer burn.

By the way, keep it at least 3/4 full. You'll use less energy to keep it cold, and you'll have much less of a food disaster if the power goes out for a day

If the power goes out for a week, that's another story. Have a neighbourhood barbecue.