The Chew: Going Back To Food Basics & Affordable Extra Value Recipes

The Chew January 25 2013

I know what you’re thinking, fans of The Chew. The food from the Fridge Raiders episode January 24 2013 looked delicious, but what about those of us who don’t have fancy food in our fridge?

I mean, the food they made, like Mario Batali’s gnocchi and two-minute calamari, looked amazing. But what about those of us who don’t have calamari and jalapenos laying around our refrigerators to use for an impromptu meal? What about people who not only don’t have calamari laying around, but can’t afford it and don’t know how to cook it, even if they could?

The Chew: Going Back To Food Basics & Affordable Extra Value Recipes

Tired of the same old peanut butter and jelly sandwich? Worry not. The Chew January 25 2013 will show you how to take your cooking back to basics while still being delicious.

Well, you’re in luck, Chew fans. Tomorrow’s episode is about food basics. It’s also The Chew’s weekly Extra Value Friday episode, sure to put a little more change in your pocket after leaving the grocery store, while never sacrificing the taste of your food.

The Chew: Bringing Food Back To the Basics

At some point, we all learned how to cook. Whether that was in college, because we were forced to find a way to make meals that weren’t from our awful university cafeterias, or in middle school and high school, when we realized our parents wouldn’t be home until after they got off work and we needed food in our stomachs as soon as possible, we all eventually learned something about the culinary arts.

But if you’re struggling in your culinary life, whether it’s for new ideas on what to cook for the kids or how to cook something more advanced than a bowl of Ramen noodles and a peanut butter and jelly sandwich, you’ll want to check out tomorrow’s episode of The Chew.

The Chew crew is breathing new life into the culinary arts, by taking us right back to where it all began: the basics. Let’s throw out everything we know about cooking and start over again. There’s no doubt whatever we make if we do will be a departure from the regular, boring food we normally eat.

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