This was the deal for Sunday afternoon football with a couple of guests.
First, I wanted to showcase my gluten free chipped creamed beef on toast, but in a more elegant and refined way, since it’s ghetto food. So I did it as an entrée round (BTW, please stop calling the main course the entrée—it’s just fucking WRONG, ok?)
I considered cutting the Udi’s gluten free bread into triangles instead of squares, but I figured that would be pretentious. Didn’t want to put too fine a point on it.
For the main, I did a pork roast in the slow cooker, low for about 6 hours. My preferred method is too simple, courtesy of my mom going way way back: plop a pork roast in the crockpot, fatty side up, season with a decent amount of salt & pepper, and that’s it. No stock, no veggies.
To serve, I simply reduced a quart of Kitchen Basics unsalted chicken stock by about 3/4, thickened with a tsp of potato starch in a cold slurry at the very end.
To accompany the pork, I did a Big Ass Salad (Mark Sisson coined the term), with some starchy stuff. But guess what? I rarely buy salad stuff anymore. Two much waste, and it’s typically just the two of us. Fortunately, there’s a Whole Foods in Los Gatos like 5 minutes away and I trust their salad bar. $8.50 per pound. Usually, I just get the salad and do my own dressing at home. No exception this time; though, while I usually do some version of a vinaigrette, I did a creamy blue cheese with the stick blender for probably no other reason than Sean at PragueStepchild inspired me via a twitter conversation. (Sean: I had some shallots on hand. About 1/2 was perfect.)
So Here’s The Thing. That salad cost maybe $12 by weight. Now, consider what it might have cost if I had to separately buy each ingredient, and how much of that might go to waste if I didn’t happen to desire a salad for a few days.
- Romain lettuce
- Spring greens
- Baby spinach
- Red onion
- Green onion
- Garbanzo beans
- Kidney beans
- Parmesan cheese
- Sunflower seeds
- Sliced almonds
- Dried cranberries
- Yellow raisins
- Red grapes
- Cherry tomatoes
Any idea what it would cost to do a salad for four, having to get each of those ingredients? $50 minimum, I’d say, and you’d have waste.
So, 2-3 times per week this is what I do. I head over to Whole Foods and construct a BAS. Each one is a little different.