Strategies for small cooking


#41

I get WF salad bar. But no greens or dressing. It lasts a whole lot longer like that. And I make my dressings anyway.


#42

Everybody probably knows this but just in case:


#43

Too funny!! Hope you (and any future dinner guests!) like pork and the freezer has some space…!


#44

I’m curious why you cooked it all rather than freezing most of it.


#45

“I’m curious why you cooked it all rather than freezing most of it.”

Me too!

When I’m cooking for one i make impractical decisions. Most times I KNOW it’s not likely I’ll use most meals I freeze.

I suspect when I am cooking for one, i imagine even a bite makes experimenting worth it, but I always make more than a bite. I might freeze it, but don’t use it. Then the next time I cook for one, I want to experiment again!


#46

Somehow I don’t think you wrote this. ???


#47

Okay! :hushed:


#48

Oh, there was clearly some auto-generated thing that made no sense. Thanks.


#49

I was probably editing. Sorry!


(saregama) #50

Responding to several of your posts in a single place.

It’s taken me a while to STOP myself from buying things just because there a good deal - meat or vegetable.

If I do the math on what is eventually discarded, it’s not such a great deal for me after all. And more importantly, food wastage breaks my heart. Not that it never happens, but it happens more when I give in to the bulk/discounted deals.

One check I use (in addition to “how many meals is this really and do I want to eat this that many times”) is to check my (physical or mental) list of what’s already in the fridge or freezer - I’ve put down many a package once I’ve reminded myself there’s a lot still waiting to be eaten.

That said, even a “normal” size package of meat is several meals for a single eater, and dividing it up before cooking lets me vary the preparation and experimentation over time without palate fatigue and with less wastage.

Regarding rice or any carb - if you have a regular carb eater at home, it’s far more cost effective to make once or twice a week and reheat a portion on a plate. Depending on what else is happening in the kitchen, I make it in the microwave, on the stovetop, in the oven, or in a PC.


#51

“Responding to several of your posts in a single place”

Thank you!


#52

With " previously cooked and served " food, made smoked pork loin and sweet potato hash, with harrissa seasoning! Good.