Ketchup is HOW much?! Here's the good news ...

Check out these 'Bidenflation' hacks, like skillet gumbo (recipe inside!) Email your cheap eats recipes to [e-mail] or tap the talk back mic here on the cast and share!

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Episode Transcript

(00:01):
This tell Me Something Good. Tuesdayedition up. That Kelly Golden Show podcast
is brought to you by Holy CityHearing. It looks like inflation is going
to take its toll on your upcomingsummer picnics. A thirty two ounce bottle
of ketchup went from just four dollarsand eight cents the week of May sixteenth
two five dollars and twenty two centslast week. That's a jump of nearly

(00:22):
twenty eight percent. Other condiments arealso pricey. A twenty ounce bottle of
mustard rose about thirteen percent in thatsame time period. Together, hamburger buns,
hot dog buns, Relish, mustard, burgers, hot dogs, and
ketchup costs nearly nine percent more thisyear than last. And that's if you
believe that it's only nine percent.I don't. I got to the store

(00:43):
almost every day, and I'll tellyou what. It seems like it gets
almost more expensive every day. GoodLord, you go every day? Well,
I'm hungry, Hey, Well,I get it. People needs are
sending me the recipes. Here's myemail, Kelly K. E. L
Y at nine four three WSC dotcom. I don't care if it's a
great relish recipe from your grannies oldrecipe box. Better start learning how to

(01:04):
grow your own and make your own, because it's ridiculous. You just said
ketchup was over five bucks a bottle. Yeah two, No for bodily ketchup.
I go almost every day to getI like fresh vegetables and things like
it's been hanging out there for aweek. Yeah. I hit the local
farmers markets and support our local farmers. And let me tell you, ought

(01:25):
to be finding your own local farmersand doing the darned same. You want
to not worry about store shelves beingbare, the fine what's in your area.
And you know, when you doget the fresh, especially super fresh
out the field, you got todo something with it. This is where
I get the best recipes at ourlocal farmers markets. I just ask people,
hey, well how do you Iask the farmers what do you do
with it? That's how I learnedthe whole ochre pods. You know what

(01:48):
I'm talking about. You know weusually see okra frozen in a bag in
the grocery store. They'll actually roastthe whole pod. It provides this amazingly
nutty smell all throughout your house andyou wouldn't eat ocra smells like nuts,
but wild it does, and ittakes all the slime away. Now,
I don't know about you, butmy southern granny growing up, she would
make you mentioned ketchup. I thinkof tomatoes, and it takes me to

(02:09):
that okra stew she would make.So she'd have canned tomatoes or I don't
remember ever doing them from fresh,so it would be sort of a tomatoes
stew with okra and beans and stuff. And the concern was always cooking out
the slime from the okra. That'swhy we fry the ochre, right,
because a slimy in the middle.Well, when you roast them in the
oven with the nutty smell I'm talkingabout whole, it takes the slime away.

(02:32):
So anyway, these are the littlethings you can go out and do.
So Blaze, get out the grocerystore and go to the farmer's market.
Well, ochre is a natural thickener. Yeah, I'd be used in
cooking. And I love me someokra. I noticed people either love it
or hate it. It's so goodfor you. I think the fiber.
I think it's the fiber that's supergood for any deep fried with some rash
dressing or pickled okra. Oh Ilove it might sliced up in the stews.

(02:55):
Whatever this is gonna reveal my Irishroots on both sides of though I've
grown up here in the South sincethem less than a year old. But
the pickled okra, man, there'snothing better inside of a bloody mary.
That's a pickled okra. Oh yeah, give me a pickled okra and a
pickled green bean. Anything pickled.That's another one. I mentioned my granny.
No one ever taught me how topickle, but I found I think

(03:17):
it's a thrift store shopping and Ifound a pickle you know how to pickle
book or that's been on my shelffor a long long time. That's another
way. When I talk to farmersof the farmer's market, they'll say,
hey, we'll pickle it, pickleit, roast it. You gotta do
something with it almost immediately or elseit goes bad pretty quickly. Wait,
if you're eating from fresh those aresome hat tips. I mean, my

(03:38):
depressionary or granny. I never reallyrealized growing up how much I was going
to learn from her and then putinto play, like saving the pieces of
tinfoil. Now, this might justbe a Southern thing in general, or
just I don't know. Maybe it'snot where you save the oil from the
cans or the bacon grease. Youhave a can of grease, right,
No, I don't save that.I don't do that. You don't have
that. No, I use allthe oil, even olive Oil's crazy.

(04:01):
I was literally shopping over the weekendon one of the big box stores because
my mom's got the card. Iwanted to help her out. And I've
visited parents want to stock their shelves, and I tell you, you know
you're a Costco member, right,so I'm thinking, all right, there's
gonna be some great deals in here. I went through and I saw fudge
sickles that were fifteen dollars a boxfudge sickles. Here's the thing about Costco.

(04:25):
Costco is a little more upper end, so it's luxury, and you
probably get a decent deal on thoseluxury items, but it's not a place
to go to save money. Imean, the battle buddy, we spent
I just wanted fresh produce, andI mean it was deep in the bowels
of the back and over there itwas very difficult to find the fresh stuff.
And then when I did and wegot at home, guess what.

(04:46):
You open up the bag of applesand half of them were rotten. I
thought, man, this is notgood. I'll tell you what sounds good.
Robert and South Jerseys skill at gumborecipe. Very important to get the
flavor. A whole with karma lizedonions, and then you take that out
of the pot, out of thefine pan and add your fresh tomatoes and
corn, and once that cooks down, then add your ocra in your onions.

(05:11):
Back it with a nice pot ofdry rice and some fried whiting.
I'm from Charleston, remember, Yeah, sounds like it all Wait wait wait,
wait wait wait, So we're startingwith let's just say, because I
cooking cast iron, don't matter whatit is, I cooking cast irons.
So we're heating up a cast ironskillet with some kind of whatever butter oil
fat back, I don't know.I'll go with this vegetable oil for me,

(05:32):
all right, throwing in the wholeokra. You caramelize your onions first,
okay, and then once the armsonions get caramelized, then you add
the okra whole whole. Ora,who it just just tastes better. Now,
get those little little pieces that disappearonce the thing gets finished. Right,
So you're basicallydually doing a skillet gumbo. So you got your You take

(05:55):
your caramelized onions and your caramelize wholeochre out and then add your fresh tomatoes
with corn. And now if youreally want to go to the top at
a can of tomato paste and thenassemble your okra and your onions with that.
A pot of dry rice is somewhite even fish and you in heaven.
Now that's a way to celebrate tellMe Something Good Tuesday. Let's keep

(06:16):
it going cheap fresh recipes. Tapthe app for that. The iHeart Radio
app is free downloaded today. Hitthe talkback feature. That's the round icon
with the microphone in the middle.You got thirty seconds to share your recipes
or send me an email. It'sk E. L Y Kelly at nine
for three WUSC dot com. Thanksfor listening, y'all. Have a great

(06:38):
tell Me Something Good Tuesday, Happycooking. I'm hungry now are you This
tell Me Something Good Tuesday edition?Up? That Kelly Golden Show podcast is
brought to you by Holy City Hearing. Here Better Now at Holy City Hearing
dot com,