cheap & free food

(YA -- Cheap food suggestions?
http://answers.yahoo.com/question/index?qid=20111208123916AAR1FSh )

First, check out some of the ideas for cheap foods and eating cheap in my answers and links in these previous questions --there are also links there for other places that discuss cheap eating strategies: 
https://answers.yahoo.com/question/index?qid=20091002154306AA8rItq
and:
http://chowhound.chow.com/topics/794406 
http://chowhound.chow.com/topics/420877 
http://chowhound.chow.com/topics/420878 
http://www.youtube.com/watch?v=G_PMbdv4L90 
http://answers.yahoo.com/question/index?qid=20110506111318AADmes7 

You can also do things like: 
... going any kind of party or meeting/etc where there will be refreshments (or join clubs/groups that do that) 
...dropping by by Whole Foods or Costco and other stores/etc that give samples on certain days 
...going to soup kitchens and food banks to see what they can give you 
...asking your friends/relatives/etc to give you any old cans of food they have around or foods they only have a little left of, etc (see list of things in list in that first link to if you need suggestions of things to ask for or ways to start the conversation) ...or ask them just for a small portion of something, taking your own ziptop bags or containers, like 1 cup of rice or oatmeal, some peanut butter or jam, etc/etc...or get flavorings from them in small amounts like garlic or onion powder, soy sauce, cumin, spice mixes, etc 
...asking your friends/etc to invite you for a meal (any meal) and/or to save you the leftovers from a meal or a day 
...asking your friends to pick up little packets of things from fast food restaurants for you (or do that yourself) or little containers of coffee creamer/etc, and also from places that have open bars for salsas, jalapenos, or other condiments which can be great for changing the tastes of things you'll likely be eating over and over 
...checking out restaurant/fastfood tables where the customer has just left but some salvagable stuff is still on the table (in packets) or take some ziptop baggies with you and be discreet 
...seeing if you know anyone who works in the food industry...lots of them get free food from the end of the day, or things that have gotten more than a day old, etc. 
...learning to use coupons, or get them online/etc and get serious about using them...you can save a LOT this way, but you'll have to get only things you can get coupons for and a lot of that isn't food 

Also get more ideas about getting "free food" here in various ways: 
http://www.google.com/search?q=how+to+get+free+food 
https://www.google.com/search?q=free+food+scrounging

There's also foraging (for wild-growing  plants) and dumpster diving IF you learn how to do them safely: 
http://indigenize.wordpress.com/2010/04/19/scrounging-free-food 
http://www.google.com/search?q=how+to+forage+food 
http://www.google.com/search?q=how+to+dumpster+dive+for+food 

later version 
of my earlier YahooAnswers re cooking now at

http://dianebcooking.blogspot.com

links unactivated (must copy/paste)...mostly unedited...temporary

(later:  links will be activated, editing done, then moved to replace that post)

                                                              beginners +


cooking on own's own, learning to cook, cooking after college... + university students:
http://answers.yahoo.com/question/index;_ylt=Asf6Fv_Mk1Mvkq0kA9hQMAcjzKIX;_ylv=3?qid=20091002122730AAPcN2U
simplest easiest things to start cooking:
http://answers.yahoo.com/question/index;_ylt=AggAFWiiqf1DGUDDZF_vb2zty6IX;_ylv=3?qid=20111201020721AAUQd7Y
planning dinner ideas + varying tastes, textures, healthiness, etc:
http://answers.yahoo.com/question/index;_ylt=Av1GkG_Wba_5Zx_VdOOYxXIjzKIX;_ylv=3?qid=20100422003920AAfHARw
shopping for beginners
http://answers.yahoo.com/question/index;_ylt=AlxqkmNMJegxvEb.0E.zNSbsy6IX;_ylv=3?qid=20070308082631AAdDxjt
equipment + staples (outfitting a beginner kitchen)http://answers.yahoo.com/question/index?qid=20110614102327AAbl10P

eating cheap (+ healthy) --see another link below for "also dorm rooms"
http://answers.yahoo.com/question/index;_ylt=Au2YmupEPXR6TjYaOxqQl8UAAAAA;_ylv=3?qid=20091002154306AA8rItq
cheap and free food (esp) for short time samples, friends' old cans/etc + my cheap food links (including dorm room) + link for "how to get free food" + more
http://answers.yahoo.com/question/index?qid=20111208123916AAR1FSh
(see more on healthy food below in losing weight/healthy)
$3 per day budget eating (rworange's threads at Chowhound)
http://chowhound.chow.com/topics/420877
http://chowhound.chow.com/topics/420878
eating cheap by eating "ethnic" dishes (Chowhound)
http://chowhound.chow.com/topics/794406
"yakisoba" (cheap noodles, veggies/meat if wanted, "sauce"...Bittman *general* tech+subs)
http://www.youtube.com/watch?v=G_PMbdv4L90
(most cheap-eating links + bit on leftovers and freezing)
http://answers.yahoo.com/question/index?qid=20120220123117AAdugH2
(also see legumes links below)

cheap/healthy foods & equipment, links ...for dorm rooms or anyone
http://answers.yahoo.com/question/index?qid=20110506111318AADmes7
dorm rooms and cooking in a coffee maker (though meal plans might actually be cheaper than could be easily done in your room)
http://answers.yahoo.com/question/index?qid=20100615142858AALJ08g
hotel rooms, etc: http://chowhound.chow.com/topics/771537

how did you learn to cook?
http://answers.yahoo.com/question/index?qid=20100929114527AAheqUw
learning about having to cook & shop, just out of school ...or not having someone to cook for you ...boring to plan/cook...things to think about
http://answers.yahoo.com/question/index?qid=20101107082934AAWbB47
males and cooking...history, laziness, trying, etc.
http://answers.yahoo.com/question/index?qid=20101027114510AAaYoWv
(how to "learn to cook" ---short, has my other links in it)
http://answers.yahoo.com/question/index;_ylt=AjYxrxoi71P7wxE8zOoRr.fty6IX;_ylv=3?qid=20110415174339AAYcBI1

ONLINE SEARCHING
.....for beginning cooks:
beginner cooking
http://answers.yahoo.com/search/search_result;_ylt=AojtpTSli4Xnc1ltQnmpOqN36xR.?p=beginner+cooking
learn to cook
http://answers.yahoo.com/search/search_result;_ylt=AtayleMWiw03TdjwmEHzTW4jzKIX;_ylv=3?p=learn+to+cook
how to learn to cook learning beginner
http://www.google.com/search?q=how+to+learn+to+cook+learning+beginner

how to find recipes online
how to find recipes online (also using Google searches, Cooking Light link, Chowhound, etc)
http://answers.yahoo.com/question/index?qid=20110409124122AASdMCM
many ingredient-search sites:
http://answers.yahoo.com/question/index?qid=20120101124942AACPDNR

good teachers with beginner videos:
Todd Mohr: http://www.youtube.com/user/ChefToddMohr
Reluctant Gourmet: http://www.reluctantgourmet.com/technic.htm
Rouxbe: http://rouxbe.com/how-to-cook/video-cooking-tips (many videos, and some are free...particularly the "techniques")
Jacques Pepin's shows: http://www.kqed.org/w/morefastfoodmyway
Mark Bittman http://www.youtube.com/show?p=VsH54tIiYWY&s=1 (3 pages/seasons)
Jamie Oliver http://www.youtube.com/user/JamieOliver#g/u (can do search for "how to")
AllRecipes, techniques: http://allrecipes.tv/channels/howto.aspx
and many more here:
http://www.google.com/search?q=cooking+videos
Todd Mohr--(why people "can't cook")...Don't Suffer These Effects of Fear of Cooking:
...video only: http://www.youtube.com/watch?v=zaIJ3UGgkQM
..text and video: http://www.webcookingclasses.com/you-don't-have-to-suffer-these-effects-of-fear-of-cooking/cooking/3825 --link works even tho not blue here--why?
ALSO:
YouTube+... Jacques Pepin, rouxbe, Todd Mohr, reluctantgourmet, mexican, indian
http://answers.yahoo.com/question/index?qid=20100524155311AA9JFsg
YouTube, I usually suggest these as well to newbies & others:
Rouxbe--ADD (tips, techniques, some recipes): http://www.youtube.com/user/rouxbe#g/u
Todd Mohr: http://www.youtube.com/user/ChefToddMohr
ETHNIC:
...aartipaarti:
http://www.youtube.com/user/aartipaarti#g/u (now also has real shows on the Cooking Channel)
...Show Me The Curry:
http://www.youtube.com/user/ShowMeTheCurry
...Manjula:
http://www.youtube.com/user/Manjulaskitchen
...Middle Eastern + "Mediterranean, DedeMed:
http://www.youtube.com/user/dedemed#g/u
...Japanese..."Cooking With Dog":
http://www.youtube.com/user/cookingwithdog#g/u
VEGETARIAN/vegan (video parts also at YouTube)...also good explanations
http://www.healthyveganrecipes.net/healthy-vegan-recipes-on-video

good? food blogs from around the world...ethnic (check out)
http://www.saveur.com/article/Kitchen/SAVEURs-Favorite-Global-Food-Blogs?cmpid=hp102011

good food TV shows on FoodNetwork + Cooking Channel + PBS:
http://answers.yahoo.com/question/index?qid=20110429095437AAkKCDx

good cookbooks for beginners (or anyone) + some opinions:
...Cook's Illustrated's (huge) The Best 30-Minute Recipe
...Mark Bittman's "How to Cook Everything."
You can find both at any bookstore, or hopefully still at Costco.
...Joy of Cooking is probably the best single cookbook for a beginer.
However be careful which edition you get!!...the current one is excellent, however the one that proceeded it, and I don't know the year, is not.
Joy of Cooking is also something to sit down with and simply read. There is a tremendous amount of information on food and cooking in it, just the text without the recipes is probably a book in and of itself.

KIDS... cooking by and for kids (but also good for others):
Relucant Gourmet as Cooking With Kids (his lens at squidoo...recipes, tips, pics, links to more about kids cooking) http://www.squidoo.com/kids_can_cook ....(also at his site?)
KidzClix http://www.youtube.com/user/KidzClix#p/u
...Cubertfilm: http://www.youtube.com/user/Cubertfilm#p/u some overlap with KidzClix?
Cooking For Kids: http://www.youtube.com/profile?user=bgamos#p/u
YouTube search: http://www.youtube.com/results?search_query=kids+cooking
10 yr old's videos on learning to eat and cook healthy
http://www.youtube.com/user/PortionSizeMe#g/u
picky kids, plus kids' cooking/prep, bento, etc:
http://answers.yahoo.com/question/index?qid=20110112064550AAov4Dy
picky eater... fruit esp. + other
http://answers.yahoo.com/question/index?qid=20071028101956AAzSQA8&r=w#QZF9XGe8VzHs9ZD7A6b_kUzzaWMnlSsRIhF_3as4ZwzPJyhPlI39

                                                               other

TOOLS & EQUIPMENT:
knives & knife skills:
gripping a knife + claw and knuckle-claw grips for other hand:
http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm
How do those chefs chop and mince so fast?, by sos (end Dec. 2009)
http://answers.yahoo.com/question/index;_ylt=AtUAM.WAc3yhUL36UZF.sBTsy6IX;_ylv=3?qid=20091228100017AAFWDff
buying knives:
http://answers.yahoo.com/question/index;_ylt=ApaW.wwtjA3JJjUSiGA7ZE_sy6IX;_ylv=3?qid=20100521073217AAx6uuy (meant to say 8" not 10"!)
http://au.answers.yahoo.com/question/index?qid=20100506184258AASbr6J
sharpening & steeling ...options
http://answers.yahoo.com/question/index?qid=20110204123341AAUB622
....steeling vertically, why to steel, testing blade, other options (America's Test Kitchen)
http://www.youtube.com/watch?v=LoS0yfHXQjU
.... (only for members?) CI video--testing for sharpness, steeling vertically, sharpening
http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=10896
(see cutting onions below)
pans/ pots --buying (includes links to all others + BHG, Sears, etc)
http://answers.yahoo.com/question/index?qid=20110212134708AAijVry
Tramontina, etc (includes knives, chopping and learning to cook):
http://answers.yahoo.com/question/index?qid=20100801121640AAWLFJS
pan materials/rust: http://answers.yahoo.com/question/index?qid=20100817074854AAEJGNp
safety of non-stick coatings + lots of bad things in industrialized societies (but no spec.examples):
http://answers.yahoo.com/question/index?qid=20101213100318AAKUCl4
cast iron... lots of good info
http://www.richsoil.com/cast-iron.jsp
cleaning cast iron pans + "germs" (& soap) ...(info included in previous link though)
http://answers.yahoo.com/question/index?qid=20111027101339AAaqk45

skimmers, spiders (wire mesh or not), and other draining tools + pasta forks, etc:
http://answers.yahoo.com/question/index?qid=20111127104505AAzi0Jj
Y peelers
http://answers.yahoo.com/question/index?qid=20100926113658AAKB5cw
cutting hard winter squashes
http://answers.yahoo.com/question/index?qid=20110303115221AAaMpdy

slow cookers
buying
http://answers.yahoo.com/question/index?qid=20090915203507AAomCvt
"slow cookers" vs. "Crock Pots"
http://answers.yahoo.com/question/index?qid=20110105200839AAxG4z9
Crockettes & other small slow cookers
http://ca.answers.yahoo.com/question/index?qid=20100108101209AARCf2n
USING slow cookers + other things to know BEFORE BUYING
temperature problem--dry, recipes, etc:
http://answers.yahoo.com/question/index;_ylt=AonFqpn7Fl0DYOB._ZNYdzYAAAAA;_ylv=3?qid=20091017124004AASe3jT
cartilage/etc, melting point, High vs Low, etc:
http://answers.yahoo.com/question/index?qid=20110501114746AAhYMhG
how to hack a slow cooker for lower temps or sous-vide eggs, from CHOW
http://www.youtube.com/watch?v=MXxVjc8nnlY

rice cookers + rice ...+ cooking all kinds of things in them:
flavorings for rice and ethnic suggestions:
http://answers.yahoo.com/question/index?qid=20101130135452AAC7Llw
pics of flavored rice(s) --cooked in pot on stove, or in rice cooker
http://www.google.com/images?q=flavored+rice (changed to image search)
rice cooker recipes:
http://www.ricecookerfetish.com/great-rice-cooker-recipes
links to prev.answers:
http://answers.yahoo.com/question/index?qid=20110922095537AAmMAzU

pressure cookers (gen + stock, freezing +link to press.cooker chicken answer below)
http://answers.yahoo.com/question/index?qid=20120203061112AA9oBc0

microwave ovens:
http://answers.yahoo.com/question/index?qid=20100612085445AAlrKw9 (can use a microwave for most anything +safety....also includes earlier 2 links below)
http://answers.yahoo.com/question/index;_ylt=AuZ_i0Fh1DZtuUhJug7BIQTsy6IX;_ylv=3?qid=20091004091005AAV7SsY
containers and covering materials to use, etc
http://answers.yahoo.com/question/index;_ylt=Ans0rNh7AOmICOOFGauUs4wjzKIX;_ylv=3?qid=20100204134422AA8LFQP
how microwaves and regular ovens "work"
http://answers.yahoo.com/question/index?qid=20101029164011AAewxMh
toster ovens & convection: more on convection in other questions tho
http://answers.yahoo.com/question/index?qid=20110429095858AAedvta
(also see microwaving/steaming veggies below)

"steamers" (+ how to steam without a steamer)
http://answers.yahoo.com/question/index?qid=20110502154346AALWzWv
....steaming elevated, but mostly how to bamboo steam
http://answers.yahoo.com/question/index?qid=20101105104805AAR7ptS
bamboo and other steamers
http://answers.yahoo.com/question/index?qid=20100118155205AAmiAJp
...also add info near bottom of previous question fish-beginner above
add last half of steaming eggs too for more ways? (also below)
http://answers.yahoo.com/question/index?qid=20100312122519AAx1Gbu

(pressure cookers... see chicken below)

TECHNIQUES, etc

What is "cooking"? --what happens to proteins, carbs (sugars,starches), fats, fiber, color, vitamins):
http://culinaryarts.about.com/od/cookingmethods/a/cooking.htm

heat transfer types (conduction, convection... radiation  not discussed):
http://culinaryarts.about.com/od/cookingmethods/a/heattransfer.htm
types of heat for different effects ...heat transfer)
http://www.youtube.com/user/ChefToddMohr#p/u/33/Rl8W3vMYRw0
all techniques, broken down (link to much more for each) ...can also use link just below as intro
http://culinaryarts.about.com/od/cookingmethods/tp/cookingmethods.htm
dry + moist cooking techniques (explanation + links to much more info on each)
....DRY = roasting, baking...grilling, broiling...sauteing, pan-frying...deep-frying
....WET (water) =  boiling, simmering, poaching...steaming...braising, stewing
http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm

sauteing--multiple recipes from same basic technique, using beef...24-Pan Roux
http://www.youtube.com/watch?v=biA3vupFC18
http://www.reluctantgourmet.com/saute.htm (The Reluctant Gourmet)
stir frying
http://answers.yahoo.com/question/index?qid=20111120113645AAnc1Ip
-> braising + stewing (includes links below + stewing answer, but not culinaryarts site)
http://answers.yahoo.com/question/index?qid=20120214113712AAUQSTG
braising (vs. dry roasting + "boiling" with liquid covering)...+ why dries out/collagen, etc.
http://www.reluctantgourmet.com/braising.htm
braising & stewing (including braising veggies)
http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm
"pan braising" veggies
http://www.learninghowtocook.com/photo-pictorial/113-Pan-Braised-Vegetables/113/3/how-to-photo-pictorial-steps-Pan-Braised-Vegetables.html
http://www.cooksillustrated.com/howto/detail.asp?docid=1663&Extcode=L0NN1AA00 (not available?)
braising + mostly chicken (end of answer) with links to Google search + ReluctantGourmet above)
http://answers.yahoo.com/question/index?qid=20111031104049AAwau6s
(see braising chicken below, under Chicken)
stewing, stews (beef + some links)
http://answers.yahoo.com/question/index?qid=20111204142502AAMTkNR
boiling, simmering, poaching:
http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm
(see poaching chicken under chicken below)
poaching (plus simmer + sit poaching method...chicken breast, etc)
http://culinaryarts.about.com/od/chickenturkeymore/a/How-To-Poach-Chicken-Breasts.htm
http://ca.answers.yahoo.com/question/index?qid=20111018113122AANgMYJ
poaching, simmering, boiling...at Rouxbe
http://rouxbe.com/cooking-school/lessons/187-submersion-cooking-methods
steaming:
http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm
http://rouxbe.com/cooking-school/lessons/437-steaming-basics (only part 1, overview)
.....(fee plans at Rouxbe: http://rouxbe.com/membership =$30/mo, or 20/mo for full year--more now?...for access to 1000 videos which includes techniques/info, practice exercises, and specific recipes)
recipes for each technique
http://www.learninghowtocook.com/recipes/25-Techniques/7-Bake-Savory/learn-Techniques-Bake-Savory-recipes.html
(see cuts of beef, pork below)
(DB: can also sort cooking methods by speed --fast, slow--fastest: saute, stir-fry, steam)


SAUCES, etc--techniques, types, recipes + SPICES

pan sauces, deglazing + rouxs...+ berry sauces and adding other ingred's:
http://answers.yahoo.com/question/index?qid=20110507091132AAxjy54
"white sauce" (bechamel sauce) + pot pies
http://answers.yahoo.com/question/index?qid=20111208093459AAE9c2E
roux based sauces, vs reduction sauces (no flour, but may add other thickener like creme fraiche, etc at end)
http://www.learninghowtocook.com/learn/7-Techniques/17-Reduction-Sauce/learn-Techniques-Reduction-Sauce-recipes.html
http://www.learninghowtocook.com/learn/7-Techniques/23-Roux-Based-Sauce/learn-Techniques-Roux-Based-Sauce-recipes.html
making a roux (plus 5 stages of darkness, white to red)
http://www.learninghowtocook.com/photo-pictorial/69-Sauces/69/7/how-to-photo-pictorial-steps-Making-a-Roux.html

cooking with fruit for sauces, etc.--juices, zest, jams, steam infusing, etc  (+ apricot jam recipe for chicken)
http://answers.yahoo.com/question/index?qid=20110613171509AAxpkfa
cooking w/ inexpensive wine --totally fine, and why (NYTimes article):
http://www.nytimes.com/2007/03/21/dining/21cook.html
purchased sauces (mostly) for "simmering" meats/etc + time-saving ideas/freezing:
http://answers.yahoo.com/question/index?qid=20111021144121AANELHY

spices, herbs
http://answers.yahoo.com/question/index;_ylt=AplhfCFLRRcMVGB1krhEyznty6IX;_ylv=3?qid=20111118114144AAoWdNQ
( http://homecooking.about.com/library/archive/blspiceindex.htm --one of links in prev. answer)
...also see spices-herbs combos for chicken, and also flavorings for rice
ginger:
http://answers.yahoo.com/question/index?qid=20120109111824AAZF0xH

oils
smoke points, neutral vs other flavors, etc
http://answers.yahoo.com/question/index?qid=20111208072114AAOko6K
(see fats below under Misc. with "cholesterol")

mayonnaise --making + various kinds (aoli, etc)
http://answers.yahoo.com/question/index;_ylt=ApxVEvGz3BeW46MYQbgL7N8O53NG;_ylv=3?qid=20120216103841AApNGiT (answer by punchie)

FOODS (specific foods)

chicken (breasts esp.)
how to saute skinless chicken breasts (in skillet)
http://rouxbe.com/cooking-school/lessons/170-pan-frying (takes a short while to load... also wait after each segment and next segment will start playing automatically)
.... http://rouxbe.com/how-to-cook/video-cooking-tips (all their videos)
....(SEE ALSO the 2 "sauteing" videos above)
sauteing chicken + pan sauces (plus much of question above re pan sauces):
http://answers.yahoo.com/question/index?qid=20110510134650AAWTsYz
"boiling," simmering, poaching (& rouxbe)+ uses for cooked shredded, cubed breasts
http://answers.yahoo.com/question/index?qid=20111226094817AAKPAEJ
easy Wondra "gravy" after poaching chicken (with garlic)
http://answers.yahoo.com/question/index?qid=20090923224902AA0VdNo
....or do the fancy way (chicken veloute) by adding heated stock to a roux (made w clarified butter?), then reducing by 1/3 from simmering 30 min:
http://culinaryarts.about.com/od/sauces/r/chixveloute.htm
....or first saute mushrooms or onions/paprika in butter 5 min, add wine, boil, simmer till reduced by half...then add veloute, boil, simmer 10 min (adds more fat/flour though?)
...or add cream to veloute sauce for supreme sauce, then add sauteed mushrooms
baking chicken breasts (my time/temp) + if covered, etc
http://answers.yahoo.com/question/index?qid=20100321171715AA5TSOh
moist chicken breasts (factors + brining + slicing + links)
http://answers.yahoo.com/question/index?qid=20090614115430AAzxP84
....and this BA from someone else re moist (and why not), ways to cook, safety, brining, etc:
... http://answers.yahoo.com/question/index?qid=20070613101454AASJEZH
healthiest chicken breast recipes
http://answers.yahoo.com/question/index;_ylt=Ah8Be7T6OVwIShsLbAA_RDvsy6IX;_ylv=3?qid=20091031084059AA5xDsJ
marinating and chicken breasts
http://answers.yahoo.com/question/index;_ylt=Am6ECGtNzHbCm0rv6AHm8_Dsy6IX;_ylv=3?qid=20090905111233AAZIv9W
.....(marinating using no vinegar so doesn't "pre-cook"... minced then blenderized oil, shallots, garlic and rosemary...thick liquid rubbed over flank steak after poking 20 times both sides and salting heavily, then left to marinate at least 1 hr...wipe marinade off steakbefore grilling/etc)
braised chicken (legs, or cubed breasts, etc)
http://answers.yahoo.com/question/index;_ylt=AtRX8tJwarqd4MxfgaVn304O53NG;_ylv=3?qid=20111126093331AAYCUaH
(...see 2 more links re braising above in question under Techniques)
pressure cooker (chicken)
http://answers.yahoo.com/question/index?qid=20111122073237AAROT9Z
(see also pressure cookers above, which has a link to this pressure cooker chicken answer too)
defrosting meats... all other links + ground meats + immune system
http://answers.yahoo.com/question/index?qid=20120117112423AAbVkaN
thawing chicken (whole or parts)
http://answers.yahoo.com/question/index?qid=20110928123142AAvzQxc
http://answers.yahoo.com/question/index?qid=20110223065001AAycODB
spice-herb combos + spices for chicken (link too) ...+ defrosting (chicken/etc in bowl)
http://answers.yahoo.com/question/index?qid=20110303065956AAX33bv

"primal" cuts of pork, beef & lamb ...and how to cook each (lots of info, diagrams):
http://culinaryarts.about.com/od/meatpoultryseafood/tp/cutsofmeat.htm (click on each from this pg)

pork tenderloin
http://answers.yahoo.com/question/index;_ylt=ApMYXQ4ltp54D.IJvnaPTprty6IX;_ylv=3?qid=20110614102047AAVl8AU

fish
many ways to eat + beginner + en papillote
http://answers.yahoo.com/question/index;_ylt=Al13R6zNPKu8YHFxAubcnuMjzKIX;_ylv=3?qid=20100208072651AA0D7cI
white flakey, and many ways to cook:
http://uk.answers.yahoo.com/question/index?qid=20100605053144AAuTwUu
breading fish (& battering):
http://answers.yahoo.com/question/index?qid=20101225101904AASxaep
stuffings and roulades:
http://answers.yahoo.com/question/index?qid=20110207111345AA12s6v
times + temps for cooking... tests for doneness:
http://answers.yahoo.com/question/index?qid=20100601092429AABdop1
http://answers.yahoo.com/question/index?qid=20070531101503AAqnqtb
"school of fish" site...types, recipes, etc (look in lefthand bar):
http://www.beyondsalmon.com/>http://www.beyondsalmon.com
...videos for en papillote (all parchment, mostly fish?)...don't use foil with lemon j, wine
..... http://wn.com/en_papillote
....vegetarian en papillote recipes:
..... http://www.google.com/search?aq=f&sourceid=chrome&ie=UTF-8&q=vegetarian+en+papillote
(en papillote + al cartoccio in Italian)

spaghetti
http://answers.yahoo.com/question/index?qid=20091216155841AAwenLd

stocks (and broths) --meat, poultry, and/or veg stocks
http://answers.yahoo.com/question/index?qid=20110928093106AAQooVg
...how to make stocks (from easier/quicker to longer & more complicated):
http://www.google.com/search?q=how+to+make+stock

soups (3 basic kinds: thin/clear, thick pureed, and thick "cream of" with milk, soups)
http://answers.yahoo.com/question/index?qid=20110323124113AAq8jRO
http://answers.yahoo.com/question/index?qid=20110520175645AA2XSOj
http://answers.yahoo.com/question/index?qid=20101119094855AAFyUfC (+ freezing stocks)
Many of the pureed-veggie/legume soups taste good with a dollop of sour cream stirred into them before serving too.

vegetables
ways to like veggies (and fruit) + 2 roasting/steaming veggie links
http://answers.yahoo.com/question/index?qid=20120206132515AACZDRJ
roasting veggies (but one recently has things to add while roasting too)
http://answers.yahoo.com/question/index;_ylt=AhjC9yAWbxVbqCdaY.XnycLty6IX;_ylv=3?qid=20111225194059AAQBGPs
microwaving (steaming) veggies
http://answers.yahoo.com/question/index?qid=20120122095430AAuOQXd

legumes (beans, lentils, "peas")
many recipes + some info re legumes + beans (2nd half of answer)
http://answers.yahoo.com/question/index?qid=20110525101434AAUbHl3
 ...soaking/cooking + pressure cooker + no sweetener/acid/etc
http://answers.yahoo.com/question/index?qid=20110205064928AAi8p2X
....DB: need more on this... and could work for cheap eating ideas/recipes too

(see rice above, under rice cookers)

tea + coffee + other beverages
TEA: types, brewing time/temp (plus link to flavoring): http://answers.yahoo.com/question/index?qid=20101026102155AADIRV8
flavoring teas: http://answers.yahoo.com/question/index?qid=20100422123118AAo0IaD
COFFEE: my coffee method + Aerolatte milk frother
http://answers.yahoo.com/question/index?qid=20110210130449AA9zXLH
factors for brewing good coffee (+ coffee machines):
http://answers.yahoo.com/question/index?qid=20111127111005AAPmH2L
SODAS, and weight gain esp.
http://answers.yahoo.com/question/index?qid=20110704084524AAba9LG
MILK:
...%'s of fat for skim, etc:
http://answers.yahoo.com/question/index?qid=20120120142715AA38i5O
...storing, etc
http://answers.yahoo.com/question/index?qid=20080706074030AAkcjKp
ALCOHOL, recovery, etc:
http://answers.yahoo.com/question/index?qid=20111125060942AAnraiY

eggs
omelet
http://answers.yahoo.com/question/index?qid=20101102074042AA8VyCU
scrambling eggs
http://answers.yahoo.com/question/index?qid=20100211112639AAUxLnU
and? http://answers.yahoo.com/question/index?qid=20100829070730AAFswRu
scrambles
http://answers.yahoo.com/question/index?qid=20110707183423AAXDFdF
steaming eggs
http://answers.yahoo.com/question/index?qid=20100312122519AAx1Gbu
salmonella & eggs
http://answers.yahoo.com/question/index?qid=20100821104823AAnCqT0
(and?) http://answers.yahoo.com/question/index?qid=20100627183139AAvTZEj

yogurt
diff. between homemade and store-bought yogurt (with link to flavorings, how to make)
http://answers.yahoo.com/question/index?qid=20091029150228AAoliRL
how to make yogurt, plus flavorings
http://answers.yahoo.com/question/index;_ylt=Ako2PqEvIX8Fs7_7a6XeTh116xR.?qid=20070405080017AAQBRCv
strained yogurts in many countries + uses (thickened yogurts)
http://answers.yahoo.com/question/index?qid=20110821131127AAZQ17d
http://en.wikipedia.org/wiki/Strained_yoghurt
more on "Greek" yogurt, etc:
http://answers.yahoo.com/question/index?qid=20110802190020AAzdlb0 ("carbs," yog.calories,etc)
http://answers.yahoo.com/question/index;_ylt=Ao6_JfzBl_lkCCzWhXkQOS8O53NG;_ylv=3?qid=20110205142354AACkUVO
nonsense at end about special strains and regularity... probiotics... Yogourmet yogurt makerhttp://answers.yahoo.com/question/index;_ylt=AmtCFahsI3tgg08KIDD1MTIL53NG;_ylv=3?qid=20100206150834AAe6V1u
(previous 4 links +) dips/uses/recipes + thickening via milk powder/heat + "Greek"
http://answers.yahoo.com/question/index?qid=20110607121530AANcSIU
(....see also lactose intolerance below under Misc.)

MISCELLANEOUS FOOD & COOKING

freezing all kinds of foods
http://answers.yahoo.com/question/index?qid=20111007113133AANCPfG
time-saving ideas + freezing (plus other stuff--duplicate):
http://answers.yahoo.com/question/index?qid=20111021144121AANELHY
Bittman's article on freezing all kinds of things:
http://www.nytimes.com/2009/05/06/dining/06mini.html?pagewanted=all
freezer burn + wrapping
freezing and refrigerating cheeses (incl's previous link)
http://answers.yahoo.com/question/index?qid=20120206131808AA7EPGI
http://answers.yahoo.com/question/index?qid=20120112094054AA1Y4P2
....(also see defrosting chicken quickly above)

leftovers for lunch (esp. heatable ones) + some brown bag leftover ideas
http://answers.yahoo.com/question/index?qid=20111018114214AAgpI4c

once-a-week-cooking + busy people + working moms, etc.
http://answers.yahoo.com/question/index?qid=20110601115654AAczdfw

losing weight (+ healthy eating):
http://answers.yahoo.com/question/index?qid=20101020100129AAhCLH6
http://answers.yahoo.com/question/index?qid=20110510165831AAjwzXb
good "diets" + portion control and eating small amts + high flavor
http://answers.yahoo.com/question/index?qid=20110204131136AABEeCI
"what kinds of meals are considered healthy?"
http://answers.yahoo.com/question/index;_ylt=AudsXi3WuRezJIZq5FUVABfty6IX?qid=20070227121914AAfZq8F
food scale + booklet, calorie counter a little:
http://answers.yahoo.com/question/index?qid=20110512114114AA4HRP5
(...answer has the previous 3 links, plus more on chicken/fish/steaming/en papillote, etc:
http://answers.yahoo.com/question/index;_ylt=Ah4z8NSRaGq3pgGDDyHhtXbsy6IX;_ylv=3?qid=20110601083143AAuavCp )
--> collected links to a lot of my answers on eating healthier (and cheaply):
http://answers.yahoo.com/question/index?qid=20110617094808AAMBCM5

healthy cookbooks + Cooking Light site(s)
http://answers.yahoo.com/question/index?qid=20110113091738AAilzb6
Skinnytaste.com...good healthy recipes, for all kinds of foods + Weight W's, gluten free:
http://www.skinnytaste.com/2008/03/recipe-index.html (scroll down for list of categories)
DrGourmet ...site, recipes, etc:
http://www.drgourmet.com/recipes
Jamie Oliver + kids eating healthy, etc.
http://answers.yahoo.com/question/index?qid=20111124064545AA2JIgN
10 yr old's videos on learning to eat and cook healthy
http://www.youtube.com/user/PortionSizeMe#g/u
see also:
...sodas and milk-fat-% above, under Beverages
...cheap foods to eat + some healthy (above)

fiber (types of dietary fiber, foods high in, constipation/regularity, etc)
http://answers.yahoo.com/question/index?qid=20110512091643AAmyrjl
dietary cholesterol, fat, etc:
http://answers.yahoo.com/question/index?qid=20110925115017AA99w9O
salt & sodium (could use a bit more details)
http://answers.yahoo.com/question/index?qid=20111129090634AAV9VxV

nutrition labels, etc:
http://answers.yahoo.com/question/index?qid=20100630130024AAa7cn1
http://answers.yahoo.com/question/index?qid=20100913110641AAJ3gWO

brown rice vs white + whole grains (flours, breads) ...+ losing weight links
http://answers.yahoo.com/question/index?qid=20111018122454AARFhCK
what is flour? (+ link to whole vs refined, etc, question)
http://answers.yahoo.com/question/index?qid=20111128101917AAKw5Tm

portion sizes
veggies & fruit http://www.chow.com/food-news/80652/how-many-fruits-and-vegetables-should-i-eat-a-visual-guide

foods you didn't use to like, but now do...and changing tastes as older
http://chowhound.chow.com/topics/714245http://chowhound.chow.com/topics/473698
picky eater/palette
http://answers.yahoo.com/question/index;_ylt=Alj28OmjO9N1DFxkOGJkQCQjzKIX;_ylv=3?qid=20111002115359AAmMNz7
(...also see cooking for "picky kids" above)

lactose intolerance
http://uk.answers.yahoo.com/question/index?qid=20100622015029AA1ups2
(also perhaps...click on # 2.1 on this page to see the percentage of people who are lactose intolerant in various ethnic groups/countries):
http://en.wikipedia.org/wiki/Lactose_intolerance
.....and true "milk or dairy allergy" which is based on proteins, not lactose
http://en.wikipedia.org/wiki/Dairy_allergy

"pathogenic" bacteria vs. "spoilage" bacteria (in all foods):
http://answers.yahoo.com/question/index?qid=20110430092432AAt9an4 (find better one w danger zone search?)
http://www.fsis.usda.gov/help/FAQs_Food_Spoilage/index.asp
pork and trichinosis ...only need 140 F for one min, + virtually all commercial pork is prefrozen which also kills trichinella:
http://www.guardian.co.uk/lifeandstyle/2011/may/26/cooking-pork-safely-the-science
cutting boards, wooden vs. plastic (+ salmonella, etc):
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

PEELING, CHOPPING, etc
pomegranates:
http://answers.yahoo.com/question/index?qid=20101104135416AA1QxJ3
onions, no tears
http://uk.answers.yahoo.com/question/index?qid=20100618083223AAF4cTg
melons, oranges, etc, technique
find answer???
cutting coconuts
http://answers.yahoo.com/question/index?qid=20111114080623AAjJgqR


                                   +++++++++++++++++++++++++++

planning good meal ideas & combinations 
(varying tastes, textures, healthiness + more)

http://answers.yahoo.com/question/index;_ylt=Av1GkG_Wba_5Zx_VdOOYxXIjzKIX;_ylv=3?qid=20100422003920AAfHARw

I tend to think of what to buy for dinner when I'm at the grocery store (I usually buy for 2-3 nights at a time).


Some of what I end up with has to do with what I've had the past 2 nights... if I've had something stewy or soupy, I'll want an entree that's kind of firm (like perhaps oven baked chicken or pork tenderloin or stuffed bell peppers or tacos, etc). If I've had something firm, my taste buds will be ready for something stewy or soupy. Some things fall in-between, but again I just like to vary the texture of things as well as the nutrients, basic tastes, etc (wouldn't have tomato-based foods or pasta two nights in a row, e.g.).
We do eat leftovers sometimes and I may even plan for two meals from one cooking session, but I'll usually save the leftovers for the day-after so won't be eating them two days in a row or have for lunches.)


I'll do the same kind of thing for the veggies, fruit, and/or starches... just vary them so we don't have the same ones for about 3 days. (I usually have a protein, veggie, starch or beans, and fruit...though stews/casseroles/tacos/etc may have more than one of those things, or I'll supplement with a green or veggie salad on the side, or bread. We also do vegetarian things sometimes.) I also like to vary the cuisine (though most of the stuff I make is "healthy") so I'll also intersperse dishes from the Far East or the Middle East or Latin America/Mexico, etc., with more American or European dishes.
Oh, and I also vary the "healthiness" over a few days, or rather allow splurges... so I might buy something fattier or with more sodium (often boxed, jarred, or take-out foods) than I'd eat normally, but then be sure to cut back on those things for the next few days so it won't mount up or become a habit.


After learning a number of "recipes" that I like, it's easier too to be ready for say chicken or fish, etc, then know immediately a few ways those can be fixed.


Sometimes I just go buy something-fast-for-tonight too if I'm tired or out of time, like perhaps a shrimp boil with Old Bay Seasoning in the water and cocktail sauce as an entree, or have omelets or scrambles because I always have those ingredients around as staples.


I also cut out or save in my files recipes that look interesting when I come across them, and will sometimes try a new one (we call those meals"Adventures in Dining"). They may work out or not, then go into my possibilities--or not, or need more work.


I also vary "cooking" with having occasional take-out or restaurant meals (or take out from hot food tables, etc.), or simple things like sandwiches or TV dinners with fruit or a salad on the side. The DH and I also take turns cooking when he's home early enough or on weekends (whoever doesn't cook cleans up), and sometimes we have we're-on-our-own-to-scrounge nights too, so cooking doesn't get as burdensome and unrelenting as it can feel sometimes (especially with kids or when both working, etc.). Otherwise, I enjoy cooking and learning new stuff.




Here are some ideas for "quick" and/or easy recipes that are also "healthy", although I'd seldom spend more than 30-45 minutes on any of my dishes anyway (unless they were stews/etc and took several hours to cook but that's time I can be doing other things):
http://www.google.com/search?q=recipes+q…
http://www.youtube.com/results?search_qu…
...you can narrow either of those searches down a lot by adding the word chicken or stew or microwave or something as an additional search term


HTH,
Diane B.