Is This the Future of Cooking?

That's a pretty small turkey. It's like chicken size.

youtube.com/watch?v=wiAcJYyLF8U

Holy shit, the last of this video? I already try and waste nothing] in the kitchen, from bones to vegetable scraps. But holy shit, using food that's about to spoil and turning it into a flavored oil for further flavored cooking? Blows my mind, this fucker does.

>Cooking on a budget

>Lamb

Idk maybe it's cheaper across the pond but that shit is pretty pricey here in the states if you can even find a supplier. Could be that it comes here from new Zealand or Australia mostly

I can't think of anything thatis partiurly cheap overe here (Netherlands).

Pretty much anything that i used to eat on a budget got twice as expensive. It's like we're beingfucking robbed. I remember the day groceries were heavier taxed and it was supposed to be temporarely, but this year taxes for groceries have gone up even higher.

This is genius OP, are you an amateur film director? And yes, I did literally jack off to it, this is like spit swapping porn without the swapping.

I think the scope was, cooking a nice dinner for you and someone else. I don't think he meant cooking on a budget as a college student on minimum wage and bi-week pay living in or around the dorms.
But why? Is it harder to import to the Netherlands? What's the deal?

That video literally made me nauseated.

I tried to make a thing.

>saffron

Perfect.

What is the consensus on saffron? I've been so fucking tempted to buy it I just pass by the spice aisle like every time I go tot the grocery and just stare for minutes at the saffron thinking about what it tastes like and whether the price is worth it.
All I know is for the small amount it comes as, is increeeedibly potent in flavor, or smell. What dishes use the stuff, and can I use it with anything? Or is it more of a bay leave sort of deal?

...

It has a pretty unique taste and colors everything orange. I guess it's important for some dishes to get the authentic taste but in my opinion it's nothing special. You don't need much of it so in the end it's not as expensive as first seems.
Paella is probably the most famous dish that saffron is used for.

If you can borrow a pinch from somebody that likes saffron or know a person in a restaurant that can get you some that hasn't been sitting on the grocery store shelf for 15 years, try that.

I think the main thing people use it for is usually Spanish paella. I've had it in that and put a pinch in hot water to taste the flavor. It is fragrant but mostly unpleasant to me. I wouldn't use saffron even if I got a pound of it for free.

I have no idea and i can't find anything on the internet about it.

Apparently i've been falsely taught in school that eating, drinking and shelter (a home) are the three most important basic needs of a human being. Yet - it is those basic needs that are neglected by the politicians.

Tank you

>What is the consensus on saffron?

Good enough to be worth $5000/pound

But if you meant to ask "what's so special about saffron," it's the taste. It has a very characteristic taste that I don't have the English skills to describe. It's not some kind of magic, other things taste equally good for far cheaper, but because the taste is unique, it's an experience you can't get elsewhere.

>Diced flat parsley
>Melted butter
It's not diced and not melted

i cut up bananas with my teeth for cereal desu

doesnt go that deep in my mouth and i just push it out into the bowl