Have Your Meat & Save Money, Too | Struggle Meals 

Syahidah Abidin looks like wish granted

What for, when we can watch it on RU-vid and he can still get paid for it!

He's on Hulu. Thats how I watched him at first. I didn't know he had a YT channel lol

I've been watching him on snapchat haha

I found this on tv

Buying the larger cuts of meat is almost always a money saver. I also like buying the 2 or 4 pound package of smoked sausage, because I can do so much with it (I have an almost unhealthy appreciation of Cajun/Creole food, I live about an hour and a half east of New Orleans). Hamburger is another budget friendly go to for me. Anyways, keep up with the experimenting.

Same now

One single prune in the middle for larger meatballs gives also a more complex less sweet taste, honestly thought my family is the only ones that did it lolol

My grandmother swears by it. Growing up, I was in charge of inserting three to four raisins to each meatball. (We used pork.)

That ALL sounds deeeeelicious! I'll bet you're a good cook! Jenn in Canada 🇨🇦

@@rhijulbec1 I cook since I was a little kid. If you ever get to visit Brazil, taste as many food as you can. Hope you enjoy it.

@@Oanjoexterminador I hope you have many, many meals with loved ones for a very long time. Being passionate about food is always a good thing. I'm going to look up a number of Brazilian recipes! Perhaps you might have an idea of two or three dishes to start? I'd very much appreciate it. Thank you. Jenn in Canada 🇨🇦

@@rhijulbec1 There are some recipes that require some very unavailable ingredients out of Brazil, like Moqueca which is a very staple dish from the state of Bahia, a fish stew made with dendê (a tree from Africa) oil, which is rare outside of South America and Africa. But cartola, a savory and sweet dessert from my state can be easily pulled out by grilling some ripening bananas, served under some lightly toasted cheese (we use queijo de coalho or queijo manteiga) and molasses, optionally, you can flambée the bananas with cachaça and put a pinch of cinnamon (we love spices in our desserts like cinnamon, clove, star anis, fennel seeds, etc). Farofas are a very nice side dish to accompany grilled or braised meats we make using cassava flour, sauted aromatics, scrambled eggs, dried fruits like raisins, pickled vegetables like olives, you name it, anything you'd put in a stuffed meat's stuffing goes well in a farofa (which is a very good option to stuff a bird). We also like a lot of dry aged meats, like carne de sol, which is salted and sun dried, what makes it taste very savory and stay very juicy. We, as many south american countries, love corn. We have lots of desserts made with corn like pamonha (which kinda looks like a tamale, but is firmer and yellower), mungunzá and canjica/curau. We love peanuts, cashew nuts, castanhas do pará, we used them in all kinds of dishes. Our couscous made with corn goes very well with long stewed meats. Speaking of which, we have lots of braises and stews, I particularly love the vaca atolada which is a stew made with beef ribs cooked with lots of onions, peppers, tomatoes, finished with some cassava cooked until tender in the meat broth. We love cilantro. Our amazonian cousin is very rich with dishes made with duck (pato no tucupi, tucupi is a fermented cassava product with a very characteristic flavour), seafood (like tacacá, made with shrimp), beef (like maniçoba, a stew very similar to feijoada but made with the cassava leaves alongside the beans), etc. Our cousin has thousands and thousands of dishes. I suggest you watch some brazilian food channels. You'll love it.

Oh, if you ever go to Bahia, eat acarajé. It's a dense white bean deep fried dumpling stuffed with a dried shrimp paste called vatapá, caruru, an ocre stew and a tomato and onion vinaigrette.

He is using a loin, not a tenderloin. Some stores do not carry this cut on a regular basis.

i KNOW right?! very talented and charming-if i were 30 yrs younger.....trying hard to keep it clean,lol-plus much respect to him,he looks like he loves what he does!

Get enameled cast iron. Problem solved. I have some.

Highly acidic foods will harm cast iron. But it is still the best for most foods. I use a big cast iron pot for stews. It just tastes better. Once we'll seasoned and nice and grubby, mostly nonstick. Great stuff and cheap, too.

Here in southern Missouri we get it for 1.79 a lb often

I got it for slightly under $1/lb (shoulder).

I have a whole pork loin in my fridge now I paid $1.99 for in NC. Will be cutting it up into chops and cubes. Been doing this with beef, chicken and pork for years.

I'm in NYC and loin was 2 bucks, but more now. You can go to a wholesale butcher or a club, get whole cuts and a good sharp knife, cleaver. You will have a month's supply of meat, beef works well, in many places you can rent freezer space, used by hunters and restaurants, saves enough to pay for it self. It is harder to save now, but not impossible. Oh! Forgot about victory garden.

It wasn't a Tenderloin, it was the pork loin. Very different cut.

It has issues yes

I knew one of you idiots would pop up eventually, how does the chronic inflammation from all of the rabbit food feel? www.healthline.com/nutrition/are-vegetable-and-seed-oils-bad#section2

silvsilvsilv not an option for everyone but go off sis.

@@amy3971 I've found that like 90% of people who say "it's not an option for everyone" totally have the option to go vegan, but they just don't want to and hide behind that empty platitude.

@@necrogenesis1981 Are you serious? You're literally talking about cooking oils. Something pretty much everyone uses, vegans and non-vegans. PRetty sure that makes you the idiot, you idiot.

silvsilvsilv I AM a vegan, idiot. And again, not everyone can do it; be it health or money.

George Z I love vegans.... they are crunchy, and good with catsup!

Did you go to this "How to cook meat" video just to say that?