You don’t need to buy a “top cut” to
have a great steak experience.
|In these belt-tightening times, how can you eat like a king on a knight’s salary? Justin Marx, CEO of gourmet food purveyor MarxFoods.com, offers three tips on how to eat well in a down economy:
1) Dried mushrooms are a bargain compared to fresh mushrooms. It takes approximately 8-10 pounds of fresh mushrooms to yield 1 pound of dried. A half pound of dried shitake mushrooms costs only $29 with shipping, but is equivalent to 4-5 pounds of fresh shitakes, which would cost at least $40 at a retail store. Dried mushrooms can be stored in your pantry for a long time, can be substituted for fresh in just about any recipe and are easy to reconstitute. See THE NIBBLE’s Mushroom Glossary for more about gourmet mushrooms.
2) Enjoy truffle flavor via truffle oil. At $2,000 a pound or so, even the wealthy will be holding back on fresh truffles this year. But you can enjoy the flavor of truffles with truffle oil. There must be at least a hundred servings in each bottle of truffle oil; a little goes a long way.
|At $35 per bottle with shipping, that means that you can delight in the truffle’s aroma and flavor for only 35 cents per portion. Imagine your next bowl of pasta embellished with truffle oil, for pocket change. Add some affordable dried mushrooms, reconstituted into a mushroom ragout. But don’t forget that the most important thing with using truffle oil is to put it on your food after it is cooked, because heat can destroy the flavor and aroma. To learn more about truffles, read THE NIBBLE’s overview and Truffle Glossary.
3) Braising meats makes affordable, delicious winter dishes. Usually, the meats that are perfect for slow-cooked winter dishes are far more affordable. Try wild boar shoulder, venison stew meat and bison skirt steaks. If you want to eat the finest quality meats and game and exotic meats, buy meats in bulk and split orders with friends and family to save, or buy a quarter grass-fed beef to really save. Also check out less expensive cuts of beef in THE NIBBLE’s popular article on Best Value Steak Cuts.
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