Now that I am a pseudo-bachelor for the next several years, I think we need to SHARE our best 5 minute bachelor meal plans. Mine: A big hunk of beef. Cut it up or not. Pan seer it or not. Throw it in a crock pot with: Any amount of the following> red wine sour cream dry French onion soup mix a can of mushroom soup. Check it in 6 or 8 hours. House smells great.
I used to make a killer meal out of ramen noodles (toss out the flavor pack), peanut butter, hot mustard powder, & mushrooms. Sure beat pretty much everything in the cafeteria at New Mexico Tech!
Got this for my son, since he goes off to college this Fall... http://www.amazon.com/101-Things-Do-Ramen-Noodles/dp/1586857355/sr=8-1/qid=1171750200/ref=pd_bbs_sr_1/002-4548657-6184028?ie=UTF8&s=books
Beer. Broil some kinda meat. Beer. Nuke potato. Beer. Ranch Style beans in pan. Beer. Eat meat, tater and beans. Beer...
Keep the number of the local chinese restaurant (that delivers) handy. I used to get rather ambitious with cooking on weekends when I was in my condo. Now, I'm in a 50 year old house with a 50 year old electric range. (Ever try to do an Alfredo sauce on "lo-med-hi" heat settings?) So if it doesn't go in the microwave or toaster, it doesn't get cooked.
Pasty goo: 1 cup rice, 2 cups water, pinch salt, bring to a boil, reduce heat, cover and simmer 20 minutes (for those who think they can't even cook rice, it's that easy) add 1 can chili and some chunks of cheese, stir over low heat until pasty and gooey. Serve with beer, of course!
Reminds me of the Homer Simpson beer song: Dough......I need, to buy my beer Ray......the guy who sells me beer Me......the guy who drinks the beer Fa.......the distance to my beer So.......I think I'll have a beer La.......la la la la la beer Tea.........no thanks, I'll have a beer and that brings us back to D'Oh!! Neil
How I Did It - by Baron von Frankenstein I'd buy Whole bags of NY steaks, even an occasional bag of Rib Eyes along with Bone-in Rib Steaks (trickier cutting, but, amazing roasted en suite) & Tri-Tip. There was a stretch in the Mid-80's in particular where these were just a steal, as price wars were going on. Now, not such easy pickin's. It helped that Mom's Step-Dad not only introduced Tri-Tip to the West Coast, as he "discovered" what Iowa butchers already knew at a Meat Convention in Iowa - ("Santa Maria Tri-Tip" is a misnomer - they went through a little ol' town in Inland CA first) - had 3 Markets & I grew up seeing how butchering was done, so I paid the closest attention to the grain & cut 'em however thick I felt like it, bag & freeze. Some Tri-Tips were left whole, others cut into Coulette Steaks. Those babies seemed to favor being tossed into a bag overnight with sliced Bells, Onions & Tomatoes for a simple lil' Southwestern bite & would be grilled while stuck to the steak. They were in the fridge next to the beer. Oh, and during the summer, the aforementioned veggies & fruit came from a neighbor's garden (he was an inventor and kick-ass gardener - that soil... man - those plants loved it & not a pest in sight) - after all, I tended their garden while he and his wife summered in Oregon. Either way, for years - I BBQ'ed nearly (at least 300) every day for years. Don't even get me started on Shashlik... mmm... meat of the Gods.
Where do you live? Can recommend good places to get food if we are familiar with the area. Costco has great meat and fish for really cheap prices. Ciao Phil Not Hill aka Dr. Phil The first 100 years are the hardest, after that it's all down hill. Now, go take on the day.
Me? i live in Shelby twp mi. I live off of hall road (M59) and between 75 and 69 there are 50+ resturants. Boston pizza at hall and hayes is really good, Fishbone/cheeseburger in paridise in the lakeside parking lot. The melting pot in troy is GRRRREEEAAAT, and of course you could swing by Logans roadhouse and see me.
Anything that can be nuked in a microwave within 3 minutes. Canned chili, beef stew, mixed vegetables, hot pockets, etc... I like to refer it as my "Bachelor Chow." Image Unavailable, Please Login
You can turn on a gas grill as easy as hitting the nuke button. Open beer, turn on grill, toss on stuff, get another beer.
Hack the mushrooms into quarters with swiss army knife. Cook ramen in one of those electric hot pots every college kid used back then. Last minute or so add mushrooms to cook through. Once noodles ready - drain water & add mustard powder & peanut butter to taste while stirring together. Actually tasted delicious & I make something similar (though not with ramen & not in a hot pot) to this day.
Nice! I have a Swiss Army knife! I am set! Slightly more ambitious throw-together: dollop of olive oil in the skillet, heating up while you mince a few cloves of garlic and an onion, toss them in and let them simmer with some herbs out of a jar (oregano is obvious, but play around.) When the onion is translucent throw in some milk, then mix a tablespoon of corn flour with another dollop of milk. Throw that in and you have instant thick sauce. Season with salt, pepper, and whatever you like, pour it over pasta and you are a master chef. Serve as a side dish or slice n mushrooms or chicken and call it a meal. Seriously, compared to rebuilding an engine, cooking is child's play.
