The semiSerious Foodies

Lunch

While Foodie Philip repeated the Caesar Schnitzel Wrap of a couple of days ago – taking off one piece of Schnitzel for later – Foodie Greg’s hankering for an Aussie style burger was temporarily thwarted by the lack of a bun.

The suggestion was made, and accepted, that the burger be served as a Wrap. Foodie Greg thinks this unconventional approach is better because the Wrap is better bread than a typical hamburger bun.

Both meals were huge for $12.00 and $8.50 respectively, or an average of Au$10.43 (US$7.90).

Dinner

Mom suggested we cook Foodie Greg’s Split Pea Soup from the ham stock she’d made earlier in the week, but the lack of liquid smoke and a stick blender meant that the recipe would be compromised. Instead it was decided to cook a Ham and Fresh Corn Chowder.

This was a much more successful recipe than an earlier attempt that turned out to be too sweet to eat! The recipe made six serves so we will get two meals from it.

• The Ham stock had no cost
• Bacon cost $2.05 or 34c per serve
• Sweet corn on the cob was $2.50, or 42c per serve
• Celery was $3.00 but again we used only ⅓ or 17c per serve
• A carrot was 38c or 6c per serve
• Add 20c per serve for potatoes
• Add 15c per serve for spices.

This was a really tasty Chowder for Au$1.34 (US$1.02) per serve.

Lunch

Lunch found us in the local Village as Foodie Philip’s Mom like to go there daily. Today we chose the local Indian takeout and had Beef Vindaloo, Beef Madras and Lamb Korma, with fresh baked – as in while we were waiting – naan.

It was all really tasty for Au$10.90 for each curry serve, and we shared the $3.50 naan: Au$12 .65 (US$9.49)per serve.

Dinner

Because Lamb is more readily available in Australia, we chose some Lamb shoulder chops suitable for  Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives. We shopped with a real butcher shop, not the meat counter!

• The shoulder chops were very reasonably priced at $10.80 or $3.60 per serve
• A jar of olives was $3.00 but we only used half, or 67c per serve
• Tomatoes paste cost 90c or 30c per serve
• A jar of dried thyme was $2.49 but we used only a fraction (instead of Rosemary) or about 10c per serve
• Cherry tomatoes were $3.00 or $1.00 per serve
• A pack of celery was $3.00 but we used ⅓ or 33c per serve
• Carrots cost 95c, or 32c per serve
• Add 25c for onion and seasonings.

The dish turned out really well, with a lot of flavor for Au$6.57 (US$5.00) per serve.

Lunch

For lunch we went out with Foodie Phillip’s mother and some of her friends at a local coffee shop where Philip had a Beef and Mushroom pie, while Foodie Greg had a Spinach and Feta Quiche.

Our meal was paid for by mom.

Dinner

We found some pasture raised pork sirloin, with skin, at the supermarket and we’re going to pair it with an Apple and Endive salad, but the lack of available endive saw it become a Waldorf salad instead.

(Prices in Australian dollars, with a conversion at the end)

• The pork sirloin was $16.95 or $5.65 per serve
• A pack of celery was $3.00 and we used ⅔, or 67c per serve
• Pecan nuts (walnuts not available) were $4.41 or $1.47 per serve
• Two Modi apples were $1.87 or 62c per serve
• Add 30c for mayonnaise per serve.

The pork turned out perfectly, except we were unable to get the crisp “crackling” skin beloved by Australians. Otherwise a good meal for Au $8.71. (US $6.55)