Cook Myself Eat Myself

Cook Myself Eat Myself

The broke student life is forcing me to cook for myself, and quite frankly, it’s actually not half bad at all.
Russell Leong
Russell Leong

Beef really IS cheaper than chicken Down Under. Also, good wines routinely go for $15 or less. So is it any surprise as to what I’d routinely eat and drink?

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500 grams of pure, T-bone bovine bulking power. For just ten dollarydoos. One bottle of sterling Shiraz for twelve bucks.

Yes, yes and YES.

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...you gotta do it yourself. Granted, the sweet & sour pork options available in Newcastle aren’t half bad, but they ain’t mine.

Pork scotch fillet, marinated for 12 hours in honey, soy sauce, ground ginger, Shaoxing rice wine and pepper. Pan seared to perfection, and served upon a bed of steaming hot white rice, and with a side of sautéed seasonal veggies. Finished with a bottle of one of Australia’s finest Rieslings.

Yeah baby!

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It’s ridiculous just how cheap beef is in Australia. You see this here 350 gram slab of T-bone steak? It’s A$7. That’s right, three hundred and fifty grams of pure bovine bulking power is less than A$10.

Really, all I need is about tree fiddy...

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Alcohol may not be good for my body, but my body is good for alcohol.

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