Lately we’ve been leaning on this one, weekly. I don’t know what the dollar breakdown is, but the sucker is cheap and nutritious, and strangely satisfying.
Baked potato with grated cheese, served with corn on the cob.
Baked potato takes nothing but some time. 75 minutes at 350 degrees Farenheit. (The time and temperature yield a very consistent, fluffy, delicious baked potato. Credit goes to the food maniacs at Cooks Illustrated.) I like to put some olive oil on the potato with a paper towel, and sprinkle it with salt. The olive oil makes the skin crunchy (I think, that part’s from my brother-in-law).
Corn on the cob, according to Bill Buford in Heat, the chronicle of one man’s immersion in highbrow Italian cooking, is best obtained by plopping the corn in boiling water for 2 minutes. If you’re looking for something to read I strongly recommend heat as being vastly interesting. It’s a solid piece of reporting, too. Bon appetite!
