Moon Knight wrote:
No offense to most of the people posting, but the big problem I see is calorie density.
I am going on the assumption that he is bulking. He needs foods that maximize calories and micro-nutrients while minimizing cost, and ideally maximizing utility (i.e. they are useful foods in a variety of dishes).
Makes everything taste better (including women), and can be had cheaply. Plenty of calories obviously.
Look for sales and/or lower bulk prices on frozen veggies. These will last for years and can often be had for cheaper than fresh. The nutrient retention is as good or better than fresh, and much better than canned. You can saute with them for meat, veggie, grain dishes, throw some in an omelette, or just steam some in the microwave as a side dish.
You don’t want to be throwing food away. That is throwing money away. When you are young this happens a lot (I am still doing it and I am 24). You will probably find that meal plans change because you go out with friends, have less time then planned to prepare food, or just have a change of appetite. Frozen veggies and freezing any meat you are not going to use immediately, are both good ideas.
Some other tips:
Don’t buy grains too far ahead, especially if you do not have air tight containers. Grains can go bad and also can become infested by bugs.
Don’t buy nuts too far ahead, especially de-shelled in bulk. Nuts go rancid very easily, and can also become infested like grains.
Don’t buy meat more than a couple days ahead unless you freeze most of it.
Don’t buy fresh spinach more than a couple days ahead. I find that fresh spinach goes bad very easily. I have seen it come into my store already wilting on occasion. Rarely do I get more than a day or two out of a package at home, especially once it is opened.
Stock up on sales. If you see a good sale on a staple food item that you use a lot of and that won’t spoil, buy the hell out of it. This week one of the chains in my area has sales on slivered almonds, frozen steamer broccoli bags, organic salad dressing, chicken thighs, natural peanut butter, and shredded cheese. Big score for me. When I see ground beef on sale I buy 40+ lbs at a time and freeze it in 1/2 lb chunks.
Yeah, I am bulking. This thread isn’t just for me though, I think it could help lots of college kids bulking or cutting.
My problem is, I don’t have room to freeze 40lbs of meat, I only have a fridge/freezer combo. Granted I can freeze some.
Sorry for my ignorance, but I don’t have a grill. What is the best way to cook meat without a grill?
I have a stove and a george foreman. and an oven.
A George Foreman is a grill. That is the only type of grill I ever have used. I used it a ton in college and still quite a bit now.
Other then that, the most common method is to heat a little oil or butter in a frying pan and cook each side in the oil. Small chunks of meat or ground beef can be sauteed in a little oil, or just browned (i.e. sauteed without oil) for use in soup, chili, stir fry, and meat/veggie/grain dishes. Larger pieces of meat (e.g. roasts, lamb legs, chickens, cornish hens, pork butts, etc) would be roasted in the oven.
This will generally take several hours, plus some preparation (applying a seasoning rub, rubbing butter under the skin of chickens, slicing garlic cloves to stick in lamb, slice veggies to roast in the drippings, making a glaze, etc.). You won’t need to watch the roast the whole time but every 30-60 minutes you will usually have to baste the roast with the drippings and/or glaze to keep it moist and make sure the flavor really sinks in.
If you had a free day where you were just going to study for several hours anyway you could get a roast fairly cheap, cook it, and have enough food for several days down the road, or for a nice dinner with friends. If you do save some for future days, make sure you let the meat cool and then wrap it tightly or seal it in an airtight container. Don’t let it sit out too long but don’t put it in the fridge warm either.
Also, store the drippings/glaze separate if you intend to have a little for a gravy and be aware that the fat will separate. Warming it back up will allow you to mix it again.