Cooked food, rental, transport and coffee are really expensive here. But thank goodness raw material is dirt cheap (in a way, compare relatively to what I used to pay). FYI: 1 trip to uni via the tube cost me GBP4, which is SGD8. In retrospect every month I only top-up EZlink (equivalent to Oyster pay per go) 45SGD round trip between SP and bukit batok. You do the maths. 1 serving of yucky "chinese" fried rice with chicken from a stall cost GBP5, compared relatively to a serving of chicken rice that goes for only SGD2.8 from a regular stall in SG. Proper sit down lunch would cost around GBP25, excluding the tips or gratitude fee. Fast food joint such as KFC, almost the same price for a standard 2 piece meal: GBP3.99 vs SGD7.40 (SP is SGD6.40)
It has been hard on the wallet, surviving without monthly pay nor maintenance fee....I never bother to look at the price tag of the items I am buying prior to this. Nowadays, I would mentally sum up my purchases before committing. Stay hungry, stay foolish. Quoted ad verbtim SteveJ. Cold food is the cheapest. After eating cold
It is FIGHT or FLIGHT; yet still need to keep the pounds and penny within sensible range.
Here comes my GBP3 salmon dinner ala Ghetto Sous Vide on the tap!
I came across a tap that is spewing really hot water and this strucked me. I quickly whipped out my LM35 and arduino setup and presto! It registers 60+- deg C.
Brine the salmon in a 10% salt solution (salt courtesy of KFC) for 45min. Look for some sandwich bags (which is ziplock bag) to put the salmon and seasoning. I have used thyme (courtesy of a garden i passed by) and pepper (courtesy of BK) to season. Use water displacement technique to vacuum seal the salmon in a pouch. Due to the limit of 23KG luggage, i did not get to bring my vacuum setup :(
set up water bath for 55degC (by mixing hot and cold water), turn on the hot tap and let the hot water trickle into the cooking vessel (thermodynamics: loss heat must be replaced). Earthen ware is recommended for heat retention. Sous vide the salmon 55degC for 15-20min
close up of the cooking from a tap....
must resist the temptation.... the process is not completed yet.
un-bag the salmon and pat dry. heat up the skillet and ready for crispy-ing the salmon skin.
Since the budget for dinner is only GBP3, I used up for salmon. Hence, no greens, starch nor soup.
The salmon flesh practically just melted in my mouth. The crispy skin gave me a recollection of what proper
BTW, i am available for HIRE. According to labour laws, I can only work for 20hours (officially). If you need a butler, cook, body guard, computer/IT technician, plumber, EE engineer, toilet cleaner, room cleaner, ping me.