YumSugar

Make Gourmet-Tasting Meals From the 99 Cent Store

YumSugar — Wed, 26 Mar 2008 08:13:31 -0700

With the economy in a bit of a downturn, eating like a gourmet foodie can seem a bit extravagant. Cooking a three-course meal for your entire family while on a budget can seem downright difficult. Yet Christiane Jory, author of The 99 Cent Only Stores Cookbook, believes you can do it easily by shopping at dollar stores. And before you start rolling your eyes - I know you're doing it because I did - I should mention that the book actually contains recipes for things that sound delicious. I mean, what about gruyere beignets, salmon souffle and Pinot Noir poached pear tarts doesn't sound good?

I first heard about this book on NPR - you can listen to the whole story online - and thought it was absolutely fascinating. While I don't think I could eat this way completely - sorry folks, I've become a fresh fruit and veggie snob - I do think it's fantastic to show people how to create good tasting food on the cheap. And besides, with the economy the way it is, this book might end up as a must-have for all of us!

So what about you? Do you think you could make gourmet-tasting meals from the 99 cent store?

All The News That's Fit To Eat - September 26, 2007

YumSugar — Wed, 26 Sep 2007 11:13:33 -0700

Does your food have the blahs? Spice it up with ginger! Plus, several prominent dairies are joining forces to set safety standards for raw-milk cheese. - San Francisco Chronicle
Speaking of ginger, if you don't want to use it to spice up your food, try using it in your drink. Gingertini anyone? How about a Ginger Douro? - Los Angeles Times
When food costs are up, even frugal shoppers could use 50 ways to save while grocery shopping. - Minneapolis/St. Paul Star Tribune
I always have great food when I visit, so it doesn't surprise me that Portland is going through a golden age of eating and drinking. Plus, there is definitely a time and place for cream and butter. - New York Times

The cupcake trend marches on. Kickass Cupcakes has become Boston's first cupcake-only business. - Boston Globe
Remember the urban legend of the woman paying $250 for the Neiman Marcus cookie? Well, why pay $250 when you can have the mysterious recipe for free. - Dallas Morning News
And finally, what is it about communal office fridges that make people throw etiquette out the window? - Seattle Times

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Become One With Your Inner Sushi Chef

YumSugar — Thu, 26 Jul 2007 15:58:30 -0700

Today our "travels" took us to the elegant cuisine of Japan. Sushi, one of their most popular exports, happens to be a really big weakness of mine. However it's a rather expensive - and delicious - hobby. At some point I was eating it several times a week and decided that I could no longer justify spending that much money on it. So I took the frugal route and decided to make it at home instead. If you've ever wanted to try making your own sushi, you're in luck. I've got some great tips to help you get started. If you're scared of eating raw fish at home, don't forget, you can always make California or vegetarian rolls. To check out my tips, read more

The first thing you need is a sushi roller. Once you have yours take a piece of plastic wrap and cover it lengthwise - making sure the edges are sealed. Next, take a piece and cover it the other way - also covering all edges. Now you won't contaminate your roller. When you clean up your mess, you'll be able to simply remove the layers of plastic wrap.

Every sushi restaurant does their rice differently. Some places even have a secret hand-crafted seasoning, while others simply use a powder or a vinegar mixture. You can try to find your own powder/mix or try one of these sushi rice recipes.
You will want to season your rice while it is warm. Use a wooden spatula to mix the seasoning into it. Remember to be gentle, you don't want to crush the grains. Once seasoned, use a fan (we plug the electric one in) to cool the rice. Your rice should be glossy, but not wet.
Before you begin rolling, be sure to pre-slice all of your fish, vegetables, etc. I like to create little plates of ingredients, so that I can just grab what I need when rolling.
If you're opting for fish, be sure you get it from a trusted source. Tell the fishmonger that you're planning on using it as sushi. It should not smell "fishy" (it shouldn't really smell like anything). It should also be bright in color and moist looking. For more tips check out sushi links.
When rolling, place all of your ingredients on one side. Do not overfill. Roll gently, tucking the ingredients in as you go.

Once you have your sushi rolled, use a clean sharp wet blade to slice through. You can try to use one long motion, but you will be better off to use a sawing motion. Also, be sure to wipe the blade off every now and again.

Know a great sushi trick? Share it with us below!

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