Christine Dabney > wrote:
>On Thu, 9 Dec 2010 06:49:13 +0000 (UTC), (Steve
>>Me too... if I think about it, and execute according to plan, I like
>>having just enough ingredients to prepare what I need to prepare.
>>My companion is the opposite, often: buying more than is needed with
>>the idea of freezing some of what is left over; or conversely, not
>>using the entire amount of an ingredient when preparing something.
>Me, I love having a full pantry to cook from... It is rather
>freeing..
>I could probably make a dinner with what I usually have in my pantry,
>and fridge and freezer. I like it that way... Or making a dinner
>with just needing to get one ingredient...
I'm in favor of a pantry well-stocked with staples; it's mostly the
fresh veggies and protein ingredients that we buy day-by-day.
But there are a few exceptions even there (canned tuna is a standby
for me).
But we don't often keep meat/fish in the freezer ready to use. Too
many opportunities to buy it locally on a moment's notice.
>Believe it or not, it does save money this way. And the quality can
>be quite high. And it can lead to improvisation.
I can see where there could be some savings from stocking more
than we typically do.
And I wish I had had some ground pork on hand in the freezer last
Monday. We needed it for stuffing, but when we went to Berkeley Bowl,
we found they completely do not carry free-range ground pork (or
any free-range pork). Who woulda guessed. We have to make a separate
trip to El Cerrito Natural Grocery.
Steve