Clever Cooks, Footnote Frivolity***, Thrifty Asian

Mystery meats terrine

After reading half a dozen frugal-themed cookbooks for the blog, I’ve noticed that most focus on Western traditions: Urban Pantry turns stale bread into breadcrumbs, crostini and easy bread pudding, Smart Food has a whole section dedicated to pasta, and every book I’ve picked up has a variation of roast chicken with forty cloves of garlic. There’s the token oriental recipe thrown in, such as Vietnamese chicken meatballs (The $120 Food Challenge) or Sichuan-style eggplant (The Thrifty Kitchen), but I believe Asian cuisine has so much more to offer. Hence I’ve started ‘Thrifty Asian’, a new category on thrifty culinary practices from the region.

The first recipe that I would like to share with you is courtesy of Trang from Hai Phong, Vietnam. She’s been trying to replicate her mother’s giò tai heo (pork-ear terrine) and was kind enough to share her version of the dish with me. Continue reading

Clever Cooks, Footnote Frivolity***

Cheap meats

Blade, chuck, and brisket. Overlooked by most Australians, these tend to be the cheaper cuts. Unfortunately, even blade and chuck is approaching the $10/kg mark nowadays.

‘Food writers…are partly to blame,’ British foodie and historian Bee Wilson writes, ‘We bang on about a particular cut of meat – how undervalued it is etc, etc. This drives up demand, which drives up the price. Before you know it something that used to be dirt cheap – practically given away like sacks of stock bones* – turns into a premium delicacy’ (via The Telegraph).

So when my friend Sarah asked if I could do a post on thrifty cuts of meat, I didn’t know what to write. Continue reading