Many of the examples seem to be in large quantities , where the same person will not be eating the same flavors over and over.
I like the idea, and the affirmation of my need for so many condiments and home made sauces.
I really like building dishes in stages, and have no tolerance for a multistep recipe on a weeknight. I like making my sauces, flavoring a protein, roasting a veg, or cooking a side ahead of time.
Right now I have some shredded chicken and too many options, one of which is an aji amarillo sauce I made from the NYT. It’s REALLY good, but has fresh herbs that may not last long.
I was planning tostadas, and all the mise en place is ready …except for the refried beans. I have so many dried beans. I’m going to make some Rancho Gordo Good Mother Stallard in my Instantpot, but hope I can use them for something else as well, this week, or to feed the freezer. What seasonings?
But maybe a salad. Can I do both if I don’t season the roasted/poached chicken beyond some basics? I bought tarragon for salad. I wonder if that always goes with chicken.
Or a tinga? The filling can be used different ways, but maybe not the same filling two ways in two days.
Trying to add this philosophy to my planning.
And just to confuse things a bit more, I’ve roasted a bunch of poblanos, and was thinking of @bbqboy’s chile relleno casserole. Chicken would be good in that, right?
I’ll be fine.
