The SNAP Card Gourmet 001

Off the keyboard of RE

Published on the Doomstead Diner on October 31, 2014

Discuss this article at The Diner Pantry inside the Diner

A while back I wrote an article called The Starvin’ Diner Cookbook, which I intended on becoming a series with Recipes for meals you can cook up on the cheap, but it’s one of those ideas that got lost with all the rest of the stuff going on in Doom, along with all the other projects we are always undertaking on the Diner to get the message out about the Collapse of Industrial Civilization, Podcasts, Vidcasts, yadda yadda. These days, just Blogging Text doesn’t reach enough people, because they simply do not READ. You have to use the whole panoply of media to capture an audience.

However, I recently moved to New Digs, and took the opportunity last weekend to do some Home Cookin’, which I rarely do anymore since it is much easier to just buy prepared foods or microwaveables, and I’m not really on a SNAP Card budget, although I don’t usually spend too much more than the SNAP allotment each week on food anyhow.

With some 47 Million People in the FSoA now living on a SNAP Card budget, developing good recipes with the current food available that you can access either low priced at Food Superstores or sometimes free at Food Pantries is very important. So over the next few months, I will be keeping my Food Purchases under the typical SNAP Card allotment for the individual of around $140/mo, $35/wk or for simplicity sake here $5/day. File this under the idea that even if you are currently flush, it’s a decent idea to learn how to live CHEAP BEFORE you actually are faced down with the challenge for real. Not the $2/day many folks in the 3rd World live on, but the economy here is different and making it on $5/day in food is something of a challenge in the FSoA.

In order to be better connected to the people who actually are currently in this situation and to become more active Locally, I have begun Volunteering at one of the local Food Pantries that serve the folks around here who have already fallen off the Economic Cliff, people for whom Collapse is not a “Someday it Might Come” thing anymore, Collapse is already here for them. I hope over time to be able to develop connections between my friends who own Local Farms and who are Commercial Fishermen and the folks already off the cliff or soon to be in need of sustenance to develop a comprehensive food distribution system ready to drop in place when JIT shipping and the Dollar fail. I am in a unique position to do this for many reasons, and it is probably the most “real” way I can be of service, beyond writing on the Internet. While I still believe it is important to try and work on the Grand Scale of the Global Internet and Blog the Collapse, I also realize that most solutions will need to be local, so ya can’t just Blog on this stuff, you gotta do something in your neighborhood too.

I decided to change the name of the Series from “The Starvin’ Diner Cookbook” to “The SNAP Card Gourmet” for a few reasons. One is to highlight how large a segment of the population is already in the situation of needing Food Security Assistance here in the FSoA. The other reason is it is an Homage to my favorite TV Chef from my youth, Graham Kerr, The Galloping Gourmet. WAY better than Julia Child!

If you watched about the first 2 minutes of this, you should be able to tell Graham generally did his Cooking Show 3 Sheets to the Wind, and often enough would consume an entire bottle of wine in recording the show. LOL. He had a ton of fun doing Galloping Gourmet, and it was hilarious because it was all impromptu. I’ll be trying to do my Doomstead Diner Cooking Show in the same tradition.

I’m not going to try recording 20 minute shows yet, this biz will take some practice. However, I will include a few clips along with the recipes and an accounting of the costs and cooking means, which I am going to adapt for Doom.

For this Week’s Episode, the two Dishes are Grilled Peppered Steak RE and Slow Cooked Baby Back Ribs & Alaska Veggies RE.

Now the first thing you are probably going to say is “RE! There is NO WAY you could afford to make meals like this on $5/Day! That Steak BY ITSELF cost $23!!!!”

You would be right also, if you tried to eat this stuff EVERY day, and if you consumed all of it in one day at a single sitting like the typical patron of an All You Can Eat Buffet like Golden Corral. You also can’t buy such stuff the FIRST week you start eating on a SNAP Card budget, you have to work your way into it by eating cheaper than $5/day for a couple of weeks, then use the savings to start buying some Premium Foods to sprinkle into your diet later. I’ll demonstrate how to do this in succeeding episodes of The SNAP Card Gourmet, here on the Doomstead Diner.

Let’s begin here with the Pepper encrusted USDA Prime Ribeye, which is a very typical BBQ preparation utilizing a Dry Rub, a little BBQ Sauce, a couple of days marinating and about 20 minutes on the Grill.

The reason the price comes in so high here for this piece of beef is that it is USDA Prime, which generally you only get in Fine Dining Restaurants that serve the 1%, or in Gourmet Markets serving the same crowd. However, here on the Last Great Frontier, at 3 Bears Food Warehouse, they occasionally get USDA Prime in their huge meat section, and this one looked so perfectly marbled and the right thickness for a good grilling I just HAD to buy it in Celebration of my move to the new Digs, which I chronicled recently in The Great Moving Adventure I & II.

Here is what the Steak looked like after a couple of days of marinating, but before being seared on the portable propane fired BBQ.

Originally I was going to go the full 9 yards with this and fire it up on a traditional Charcoal BBQ with a soaked Hickory Plank, but I got lazy and besides I have so many canisters of Propane in my preps I might as well use them. Overall the improvement in flavor doing it this way is marginal, and it’s a pain in the ass so I just screwed in a canister and AWAY we go!

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As you can see, this piece of beef is Picture Perfect with just the right amount of Fat Marbling, which is what gets it that USDA Prime designation. If you scope out the Meat racks regularly though, you can often find USDA Choice cuts that are just about as nice, at about half the price of Prime. I just about always buy Choice cuts for the BBQ, this was just a Special Celebration so I splurged on the Prime Beef. NEVER buy Select Cuts for the BBQ, unless you really like chewing a lot. Select is only good for the slow cooker.

Far as Spicing it up goes, here you do need to rely on Preps because some stuff like Peppercorns are going to be hard to come by when JIT fails, so you need a good supply of Spices laid in here. Fortunately, Spices are one of those Preps that last a long time without Refrigeration, and as long as you Vaccuum seal them they will be good for years. Salt will be good FOREVER. Your main spices are Salt & Pepper of course, this I am good for 5 years at least. Garlic after that is pretty easy to grow, and then many other spices like Rosemary, Thyme etc can be grown indoors hydroponically, so you can have a continuing source of those.

No need for this right now though, I just used some of my copious prep supply of McCormick Old Monterrey Spice, one of my favorite meat spice mixtures. Basted on a little hickory flavored BBQ sauce and let it sit a couple of days so the flavor penetrates into the meat and doesn’t just sit on the outside surface.

As you can see from the Cooked Picture above, the Ribeye is pretty well Blackened, so you might think it is burnt. No, this is how I like BBQ meat, it’s called “Pittsburgh Rare“. Black on the Outside, Still MOOING on the inside. I came pretty close to perfect on it, just maybe 2-3 minutes longer than I should have had it on the grill to be perfect for me. If you like a less black outside and pink inside, use a lower flame or move the grill surface higher off the flames. Here’s the Taste Test of this BBQ:

In terms of Meals out of this Steak, I got 4 of them. I can’t eat a Steak this size with all that FAT at one sitting anymore, I ate about 1/3rd of it right off the Grill and the rest went into Steak Sandwiches I had for lunch the rest of the week. You can do all sorts of things to make them their own Gourmet meals, to one I added herb infused Brie I picked up on sale, to another I added some grilled onions and mushrooms, etc. Still beyond the daily budget of $5, but not by too much, and within it if you buy a more economically priced Choice Cut.

OK, on to Dish #2, Slow Cooked Baby Back Ribs & Alaska Veggies!

As you can see in the background of the Steak Taste Test Vid, there’s a bunch of Batteries, a Slow Cooker, rechargeable Diode Lights and a Power Inverter (converts 12V DC to 120 V AC). This is my “Battery Corner” with stored Power for short 1-2 Day power outtages, generally coming from weather related phenomena these days, but in the future possibly coming fro Rationed Electricity and Rolling Blackouts. The main battery storage here on the counter is a 12V Lawn Tractor Battery, and one of the Battery Packs from my EWz Electric Scooter, which runs on 36V but is actually 3 12V deep cycle batteries in series which can be separated to work with a 12V Inverter. Not necessary for this experiment, the Lawn Tractor Battery was sufficient. Besides these batteries, I also have a much larger Deep Cycle battery in the Bugout Machine and its starter battery, and of course the starter batteries that are in my 2 Carz, a 1983 Mazda MPV and a 2003 Ford Explorer, and the other 36 Volt battery pack that is aboard the EWz. Altogether, without recharging this is enough electric juice for a couple of weeks well rationed easily.

Why was a small 12V Lawn Tractor Battery sufficient in this case? Because Slow Cookers have a VERY low power draw overall, not much more than an incandescent Lightbulb. You can’t run an 1100 Watt Microwave Oven off a small SLA battery like this, but it will do a Slow Cooker no problemo.

Slow cooking is great for numerous reasons besides the fact it is low power draw. Overall it retains the Vitamin content of the food better than when you cook rapidly at high heat. It also blends flavors better, plus the broth you end up with makes fabulous and very nourishing Soup as well. Besides that, you are by no means limited to doing it off your stored battery power, you can quite easily do the same thing by digging a hole in the back yard, burning some charcoal or wood and heating some rocks, then cover with some dirt, drop the Crock in on top of that and cover up the whole thing with more dirt. Dig it out after 5 or 6 hours, same result as using the electrics.

Yet another way to do the same thing is to drop the crock into a Solar Oven. Even here in Alaska, for most of the year if you do this on a sunny day, if you drop your Crock in the Cooker in at 10AM, the food is ready by 4PM.

The only downside of Slow Cooking is that except for stews and such, it doesn’t present all that well, so in this case with the Slow Cooked Baby Back Ribs, I threw them on the grill for a few minutes after the slow cook to caramalize the sauce and blacken the meat a bit. This is tricky because the meat is pretty much falling off the bone at this point. On the upside though, the veggies you cook along with the meat absorb all the flavors, and are as good or better than the meat itself! They also really fill out the meal with both Calories and Vitamins.

Anyhow, without further ado and explanation here is the Taste Test on the Slow Cooked Baby Back Ribs and Alaska Veggies RE dish:

For those of you wishing to try this dish on your own Doomstead, here’s the Ingredients:

1/2 Slab Baby Back Ribs

1/2 a Large White Onion

4-6 Large Cloves of Garlic

Enough Carrots and Potatoes to fill the rest of the Crock Pot (1.5-2 Quart size)

2 Soy Sauce Packets (I save these so I never buy Soy Sauce)

1/4 Cup Teriyaki Marinade (you can substitute other marinades, whatever you got on the shelf)

1/2 Can of BEER! (drink the other half while loading the Crock)

Salt & Pepper to taste

Cooking Instructions

Cut the slab up to size to fit the Crock.

Chop the onion into about 1/2″ size pieces

If the Potatoes are Large, cut to around 2″ cubes. I use small potatoes though even though they are a little more pricey

Use Baby Carrots or cut the carrots into 2″ long sections

Throw in the whole cloves of Garlic or chop them up, your choice.

Throw everything into the Slow Cooker and go Surf the Net looking for Doom Storiez for 5-6 hours

Fish out everything with a Strainer Spoon, and take the Ribs over to the Grill for about 3 minutes on each side to caramalize. Do it carefully or the ribs will fall apart and through the grill and you’ll lose some tasty meat.

Conserve the remaining Broth to make Onion Soup with Stale Bread and some Swiss or Gruyere Cheese. Another meal there.

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Now, as mentioned, you can’t start off on your SNAP Card Budget with these kind of meals, you have to get very BASIC at the beginning. Your nourishment for the first couple of weeks on the SNAP Card Budget is going to be pretty dull if you don’t have at least a few spices and other basics in the cubbard when Da Goobermint courtesy of JP Morgan Chase issues you your first month’s SNAP Card. Obviously I have a ton of stuff to perk up meals stored, but for the purposes of demonstration here I won’t use them as we begin this exercise.

Next Week here on the SNAP Card Gourmet, we’ll start with the basics, and work our way up the Culinary Ladder from there. By the end of the month, I should have enough saved up for at least 2 meals worthy of a $100 Ticket at a 1% Restaurant. Not sure what I will go for with this yet, first I gotta see what I can conserve and what ingredients I can find on sale over the course of the month.

In the mean time, eat well, enjoy the Plenty while you can. This is bound to get more difficult as time goes by.