Dented Can Cuisine

17Apr08

I’ll be the first to admit it, I have expensive taste. I’m not ashamed to admit that I don’t think twice about having a different designer handbag to match everything I own. The other Fatty and I take pride in knowing that we’re supporting our local economy—someone has to keep Nordstrom in business. With my proven you-get-what-you-pay-for mentality, I go into this experiment with serious reservations, particularly after the Puke on a Biscuit and Pond Water Soup incidents (which surely were a result of some sort of food bank hand-out).

Times are tough, though. As gas approaches $5.00/gallon, and as our economy rapidly goes down the shitter, it’s time to tighten the belt.* Enter Dollar Store cuisine. Author Christiane Jory claims that she can whip up culinary marvels with ingredients purchased solely from the local five-and-dime, in her new book The 99¢ Only Store Cookbook. We’ve purchased the book (ironically, you can’t purchase it at the dented can store, nor does it cost $1), and will be putting these recipes to the test. My instincts are that we won’t be able to so much as find Gruyere cheese—not to mention a fresh vegetable—in a store that regularly sells food well past safe expiration dates, but I’ll reserve final judgment and give it a chance. If my intuition proves true, I’ll be serving up our dishes to culinary-disaster-neighbor as payback for the torture I’ve endured.

 

*Tightening the belt is solely a reference to saving money, and in no way reflects my desire (or need) to shed a pound so that I can literally tighten my belt.

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