Student Grocery List

Squid wrote:

You'd be amazed at how many chefs select an expertly roasted chicken as their "last supper."

Are you referencing chefs on death row?

calirunna wrote:

well............ wrote:

3-4 tbsp: egg white or egg substitute

1 packet splenda

Are you gay?

What, are spenda and egg whites gay? Ha, I'll be the first to admit that reading recipes from

seems sort of off, but what can I say--she thinks up some good eats!

bananas

eggs

peanut butter

canned beans

quick cooking brown rice

oatmeal

milk

yogurt

white and sweet potatoes

whole wheat bread

frozen berries

spinach

cheese

baby carrots

frozen veggies

spices(cinnamon, basil, vanilla, oregano, chili powder)

Quick, easy meal ideas:

omelet with spinach and cheese

oatmeal with PB and banana

stirfry some broccoli and chicken and put it over rice

Beans, rice, and canned tomatoes

Smoothie with frozen berries and yogurt

soups/chilis in the crockpot...recipes can be found easily online and can feed you for a week

Tommy2Nutts wrote:

Why bother? You can get a big rotisserie chicken for around $5.

YOu can make many meals with this..chicken salads, pasta and sauce, chicken sandwiches etc

Why bother? 'Cause after sitting under the warming lights for half a day, that rotisserie chicken tastes like wood...

Stick to the outside perimeter of the grocer store; it is all fresh foods and staples, generally, in most stores.

When you buy things like pasta, or pasta sauce in a jar or can, look for products that come with instructions or recipes.

You can find tons of recipes for anything online, just search and make a list of recipes, lots of recipes in various running mags/sites, make a list of the ingredients.

When you first start cooking, rely on recipes, just follow the instructions. Accomplished cooks will tell you they never use recipes, and you'll notice on cooking shows that the cooks often say "add this much" and then they eyeball the amounts they put in. But at first just follow recipes; that is why they were created, and generally they work just fine.

My staples in college while running 100mpw and more, was pasta, mac and cheese, mixed salads, and roast chicken. The chicken was a classic. Put it in the oven at 350 degrees, covered in salt and pepper and fresh lemon or lime juice, go for a 45 minute run, come back, turn up the oven to 400, squeeze or baste with the lemon juice until the top is as crispy as you like it.

I usually had pasta twice a day when running that much, and bran cereal for snacks.

Good Luck!

Bread

Fillings for bread (lunchmeat, cheese, peanut butter, jelly)

Yogurt (if you like)

Noodles

Spaghetti/tomato/pizza sauce

Ground beef/turkey

Cookies

Bananas/fruit (what you think you'll eat in 1 week)

Cereal or oatmeal

Box meals - hamburger helper, mac & cheese (make sure you look at directions to see if you need any "add-ins" like sour cream/butter)

Can meals - chef boyardee, soup, chili

Eggs

Milk

Frozen meals/dinners like potpies/tv dinners/skillet meals

Ice Cream (if you're like me)

Gatorade/Powerade if you prefer

If you actually want to put a little effort into meals you can make english muffin pizza (english muffins, sauce, shredded cheese). Grilled cheese = bread, cheese, butter. I basically started with the easy quick meals I'd make at home for myself when I was in high school (listed above) and learned to make things as I went and would try recipes as I got bored with the above.

L&T: You are right about the recipes. Epicurious is a good on-line place to start.

But you have your cooking temps backwards on the chicken. High heat (425) first seals in the juices, making for a juicy and flavorful bird. Trust me on this.

Also, let it rest 10 minutes after pulling it out of the oven. If you cut right into it, all the juices run out.

Squid wrote:

You'd be amazed at how many chefs select an expertly roasted chicken as their "last supper."

I'd be amazed if you could tell me one chef that would select that.

Jacque Pepin.

Lidia Bastianich.

You just knew that from Top Chef. Her restaurant (Felidia)in NY is among my all-time favorites.

I'll grant that this is more of a European inclination, probably because their chickens are so much better than American birds.

Tupperware. Lots of small ones. Spend an evening cooking stews, bolognaise, chili, dispense into meal-size portions and fill up that freezer. Frees up stacks of time.

calirunna wrote:

Squid wrote:

You'd be amazed at how many chefs select an expertly roasted chicken as their "last supper."

Are you referencing chefs on death row?

No "calirunna"/ wigger dipshit.

There is a book called "My Last Supper," and since then a lot of chefs are asked that question.

The poster was correct, a lot of chefs love simple classics, like a roast chicken - a staple in most cultures.

I'll admit for me it would be like 2 dozen kumamotos and Tom Douglas' 5 spice roast duck.