There are plenty of articles on how to use leftover beer/wine to polish furniture or your hair, make a gnat trap, bee trap or slug trap, cook it into bread, stews and pasta. But what these all lack is way to retain the key element of alcohol, alcohol. F that S. Here’s how you should really finish off that bit of the undrinkable or unfinishable, without missing out on booze’s intrinsic benefit, with methods that vary from making popsicles to the using the under-appreciated taste qualities of Kool-Aid. (more…)
The michelada doesn’t cost much; pairs well with scrambled egg enchiladas. Photo by Salma Khalil.
When you say you’re drinking “cocktails,” people assume you’re drinking something high class. And it’s true; cocktail ingredients usually do come with a higher price tag, If a recipe calls for three or four types of liquor, you’re looking at an easy $100 or more. I learned this the hard way, spending a sizable portion of the advance for my book, Boozy Brunchon the bottles needed for recipe testing. (Not that I’m complaining; making cocktails isn’t exactly manual labor.)
Yet I also learned that plenty of cocktails and mixed drinks don’t cost as much to make. And there are a few drinks that are just plain cheap. So I’m pleased to present a few drink recipes that will leave you with enough money to buy something to eat as well. Read below to enter to win a copy of the book too! (more…)
Great, someone found dinosaur DNA in a watermelon. via.
So far you’ve spent your summer enjoying everything Brooklyn has to offer, from celebrity-studded comedy shows to trips out to Rockaway; and now, in a haze of summer-inspired spontaneity, you decided that the gorgeous and sweltering sunset demanded fresh watermelon. So you bought a whole damn watermelon. Sure, it looks so delicious in the store, and yes, your biceps do looked jacked from carrying it to your fifth-floor walk-up, but guess what, hotshot? Tomorrow morning you’ll wake up to find a good 3/4 of a watermelon staring you right in the face, daring you to try and phrase this as anything close to a good investment. Well, have no fear Brokelynites, cause I’ve got your back with a bevy of watermelon recipes to show that green bastard what’s what, just in time for National Watermelon Day, which is today! (more…)
You can class up your V day drinking a bit while still saving money. Via istockphoto.
If all the Valentine’s Day talk by our lovable Brokelyn bros has made you believe that Feb. 14 is anything but a glittery, kitten-filled fuzzy-wuzzy hug to break you out of your mid-winter murk, I’m here to fix that. Now maybe we don’t all bow down to kittens, or share the same penchant for pastel hearts. Maybe rose petals dipped in chocolate and worn as a bra would be the kind of thing that would make most of us vomit in our mouths. But what if I told you I knew a way to get you out of the massacre you’re imagining will be Valentine’s Day 2012, and cooing like a newborn baby to boot? Get your arrow and your underpants out, you’re going drinking.
I had the pleasure of saddling up to the bars of my favorite Brooklyn drinking spots this week, where I asked the handymen and women calling the shots (and the pints) to share some tips for mixing up love potions like a broke pro. What they offered was even more generous — see, the season of love! — and I walked, er, stumbled, away with three cocktail recipes that are so cheap to make, even that broke-ass baby could swing one. (more…)
We just came across this super helpful flow chart from the good folks at GOOD. It shows you step by step how to cook cheap food that’s tasty and easy to make but gives you more variety than your usual pasta dish: you start with the basic onions and work your way out to other simple ingredients until you’ve got a minestrone, chili con carne or risotto. Before you know it, your menu has more interchangeable parts than a Mr. Potato Head, who, incidentally, would fit in nicely with that beef stew recipe.
Shandygaff: Sounds like a wizard; tastes like magic
If the thought of mixing beer with liquor brings you back to the dim-lit basements of high school party days, it’s time to revisit this old-fashioned alcoholic hybrid. Beer has appeared in cocktail recipes ever since the conception of the mixed drink. And come summertime, the beer cocktail is a popular feature on menus and in bottles. The familiar ones usually rely on the lightest beers, and the results are refreshing and simple, like an easy beach read, and perfect for transforming your cheap bodega booze into something fancy on a Brokelyn budget. We’ve compiled a couple of classic beer cocktails to try on your own for less than $3 a glass. (more…)
No time for the Park Slope Co-op and too broke for the Grand Army farmer’s market? For my (rather limited) money, the best trick for defeating the rising cost of groceries is maxing out on curiously affordable, endlessly versatile beans and grains from Goya.
Keeping them on hand can make a huge difference in the decision to throw together something for dinner instead of ordering in Thai for the third time this week. With some onions and garlic, a can of beans can become a nutritious and filling meal that pairs easily with rice, salad or any vegetable you find in your fridge. (more…)
Bouchon Bakery sliders. Photo courtesy of the slashfood blog.
Brooklyn foodies are praying Thomas Keller is serious about opening a Bouchon Brooklyn, which reminds me of a cooking tip from the famed chef that you don’t need to be a swell to try. Maybe it is a little hard to believe that the man behind Per Se’s $275 prix fixe menu is a penny pincher, but in a magazine interview I did with him two years ago, he cited cost as one reason never to cook with a common ingredient that may surprise you. I haven’t cooked the same since. (more…)
My friend Bill, a writer, tutor and Crown Heights resident, loves going out to bars, events and movies. But like all of us Brokesters, he’s on a bit of a tight budget. So, to help balance his all-important drinking/music/movie habit with the need for food, Bill’s devised a strategy to eat on $15 a week or less.
Bill moved to New York in 2007, after finishing grad school in Philadelphia. He subsisted on frozen Trader Joe’s burritos and boxed mac and cheese until a friend suggested he get a crockpot. Even though his first experiments were a series of cream-sauced, Velveeta-slicked disasters, he discovered the appeal of slow cooking. (more…)
If you’re thinking of catering a Mad Men party this weekend with authentic 1960s cuisine, you may want to reconsider—a look at the terrifying stuff that passed for dinner back then offers a clue as to why Julia Child was regarded as such a revolutionary. The following photos are from Betty Crocker’s Dinner in a Dish cookbook, published in 1965, a mayonnaise-slicked, canned-fruit dotted roadmap to an American culinary era thankfully gone by. First among the supper-time atrocities: a “Summer Salad Pie” (left), whose ingredients include lemon-flavored gelatin, tomato sauce, and tuna fish tossed together in a cheddar-cheese pie shell. (more…)