Friday, December 12, 2008
An Introduction of Sorts
When we conceived this blog, we weren't aware of anyone out there doing what we wanted to do: talk about great food (both restaurant and home cooked) for people who need to ration their disposable income with a distinctly Vancouver focus.
That said, we should clarify what we mean by "good food, cheap."
That little mantra doesn't mean that you should skimp on quality when it comes to ingredients. You should never do that. It also doesn't mean that we'll be advocating skimping on meals when you let someone else do the cooking, especially if it means skimping on quality. What it does mean is that we'll celebrate do-it-yourself ideas, we'll toast preparations of oft discarded but delicious cuts of meat, and we'll revel in restaurant cuisine where the bang blows away the buck.
If you like the idea of homemade chacuterie, braising the parts of an animal that most people disregard, and saving money without sacrificing flavour, hopefully, you'll find our humble corner of the internet helpful.
An Introduction of Sorts
Welcome to Eat the Rich or Skid Gourmet. I'm sure, with time, if this thing gets read by more people than Al, myself, and my mom the internet will decide which moniker it's most comfortable with. At any rate, consider this as close to a mission statement as we'll ever have.
When we conceived this blog, we weren't aware of anyone out there doing what we wanted to do: talk about great food (both restaurant and home cooked) for people who need to ration their disposable income with a distinctly Vancouver focus.
That said, we should clarify what we mean by "good food, cheap."
That little mantra doesn't mean that you should skimp on quality when it comes to ingredients. You should never do that. It also doesn't mean that we'll be advocating skimping on meals when you let someone else do the cooking, especially if it means skimping on quality. What it does mean is that we'll celebrate do-it-yourself ideas, we'll toast preparations of oft discarded but delicious cuts of meat, and we'll revel in restaurant cuisine where the bang blows away the buck.
If you like the idea of homemade chacuterie, braising the parts of an animal that most people disregard, and saving money without sacrificing flavour, hopefully, you'll find our humble corner of the internet helpful.
