Heya folks,

I know we have had extensive discussions about shopping for food, and
getting good deals, and cooking on a strict budget. A budget of about
USD $40/week, for instance. I don't know how that amount translates
to foreign currencies...

I know there are many among us that think it can't be done.... But
there are those of us that do think it can be done, and done very
well. Even in areas where there are not a lot of resources....or maybe
just one or two supermarkets, etc.

Anyway, I thought I would start something here..maybe posting what I
buy every week, and what I end up doing with it. And how well I am
doing on staying within my budget. And how creative I might be able
to get with what I find in the markets, on this budget. A disclaimer:
I am only shopping and cooking for myself for the most part, but
occasionally I like to have folks over for dinner. I am still trying
to stay within that budget even when I have folks for dinner.

I would hope this thread/topic doesn't turn into one that degenerates
into name calling or whatever. However, knowing this group, it
wouldn't surprise me if it did..LOL.

I thought I would start out by showing what I bought today...a picture
and maybe prices. I started out with $40. I spent about $16 on what I
bought today. I still have about $24 to spend til next payday, which
is a week from today.

More disclaimers: I still have a well stocked pantry, fridge and
freezer. I am not buying meat right now, as I am trying to use up
what I have in the fridge. But even if I were buying meat/protein
sources, I still would have some money with which to work. I always
look at specials, and try to buy those, if I can.

Anyone else trying to do this sort of thing? Stick to a strict budget?
What are you buying, and are you shopping the specials? What do you
plan on making with what you buy? How will you extend your purchases
to get the most out of them?

I might post pics and ads from where I shop occasionally... And maybe
even finished dishes.

Anyone else interested in playing along with this idea? Show what you
buy, what specials you bought, what is available in your area, what
you cooked, etc..... Maybe contribute ideas of what to fix with such
specials..what I could have bought, and maybe fixed...

Now..for pics and what I bought, where I shopped, etc.

I shopped at Sunflower Market today. A new one opened up on this side
of town this week. I went in there this afternoon..
This is their ad for the week:
http://www.sfmarkets.com/PDFDocs/r/R...EXJER7ET07.PDF

I bought plum tomatoes, which were not one of the specials. Yeah, I
know, it isn't the season for tomatoes, but these looked decent. I
will use them in a salad, and in a pasta dish.
I also bought Ita lian parsley, red onions, grapefruit and
apples (which were on special). Green peppers and green onions were
also on sale, and I got those for making leftover turkey gumbo on
Sunday.

I also stopped at one of the local Asian markets to buy some garlic.
They don't have an ad, but I wanted garlic, and some other things. I
bought. I got the peeled garlic there, carrots, and some baby bok
choy. The baby bok choy will be cooked with tofu and oyster sauce in
a stirfry. I already have the tofu. I have oyster sauce. I also have
some slice mushrooms that I bought on sale a week ago. They need to
be used up soon, so I will add them to the stirfry.

The pictures of what I bought:
http://i6.tinypic.com/8bdzuw0.jpg
http://i5.tinypic.com/8557muw.jpg

Oh, and tonight, I am fixing sweet and sour chicken, from The Breath
of the Wok... Some of the peppers will be used, as well as the
scallions, and the carrots.

These dishes, and the fruit will be some of my dinners (work and
otherwise) this next week. I haven't decided on what else to cook yet
for the week ahead.

Anyone else want to play?

Christine

On Fri, 14 Dec 2007 21:08:04 -0700, Christine Dabney
> wrote:

>Heya folks,
>
>I know we have had extensive discussions about shopping for food, and
>getting good deals, and cooking on a strict budget. A budget of about
>USD $40/week, for instance. I don't know how that amount translates
>to foreign currencies...
>
>I know there are many among us that think it can't be done.... But
>there are those of us that do think it can be done, and done very
>well. Even in areas where there are not a lot of resources....or maybe
>just one or two supermarkets, etc.
>
>Anyway, I thought I would start something here..maybe posting what I
>buy every week, and what I end up doing with it. And how well I am
>doing on staying within my budget. And how creative I might be able
>to get with what I find in the markets, on this budget. A disclaimer:
>I am only shopping and cooking for myself for the most part, but
>occasionally I like to have folks over for dinner. I am still trying
>to stay within that budget even when I have folks for dinner.
>
snip to my lou

>The pictures of what I bought:
>http://i6.tinypic.com/8bdzuw0.jpg
>http://i5.tinypic.com/8557muw.jpg
>
snipped more
>
>Anyone else want to play?
>
>Christine

The only thing I think I'm buying this weekend is some yeast and a
prime rib roast to put in the freezer for when I go to visit my
daughter and family for Christmas.
I'm pretty well stocked for this week. I do want to make a pizza
though after reading the pizza thread and I already have the toppings
for it.
Oh! and I'm also going to buy some frozen puree of winter squash for a
mac and cheese recipe I saw on the cooking show Healthy Appetite on
food t. v.

I hope I can stay with just these few items.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

On Fri, 14 Dec 2007 20:27:35 -0800, koko wrote:


>
>The only thing I think I'm buying this weekend is some yeast and a
>prime rib roast to put in the freezer for when I go to visit my
>daughter and family for Christmas.
>I'm pretty well stocked for this week. I do want to make a pizza
>though after reading the pizza thread and I already have the toppings
>for it.
>Oh! and I'm also going to buy some frozen puree of winter squash for a
>mac and cheese recipe I saw on the cooking show Healthy Appetite on
>food t. v.
>
>I hope I can stay with just these few items.


One of the things I should have emphasized is that my shopping and
cooking isn't done in a vacuum.... I have a lot of staples, spices,
and stuff in the freezer/fridge. I have some stuff I bought last
week..which has lasted. It sometimes carries over from week to
week... Maybe I get something one week, and I don't get around to
using it..so I have it already and want to make something from that
thing. I get something else from the market, to round out whatever I
want to fix....
I think many of us cook like this...but many folks don't utilize
leftovers and cook from scratch every night. I tend to do
that...utilize leftovers, etc.

Christine

"Christine Dabney" > wrote in message
> I think many of us cook like this...but many folks don't utilize
> leftovers and cook from scratch every night. I tend to do
> that...utilize leftovers, etc.
>
> Christine

Your $40 a week translates to $320 a month for two of us. Frankly, I rarely
spend that much and we eat well. We not only eat leftovers, we plan on
having them for another dinner or for lunches.

A few things we do a
Roast a chicken. Freeze half the cooked chicken, eat the other half for
dinner and get two lunches from the leftovers.
Buy meat on the last day of sale when marked down $20 or more. I've never
had a bad one
Buy a whole packer cut brisket and grind it up for hamburgers or meatloaf.
Safer than pre-ground and cost is $1.19/lb.
Make secondary meals from leftovers. Soups with a ham bone or chicken
carcass, grind roasted leftover beef for crepes. Or chop it for hash.

Last Sunday I slow roasted a pork butt. It is very tender and tasty when
roasted for about 7 or 8 hours at 250. It was an excellent dinner. It made
two good lunches, it made another night's dinner with potatoes, and was
finally finished tonight by slicing it up thin and making sandwiches. Oh,
my grandson also had a big lunch from it. This is not bad for a hunk of
meat that was about $9. If you are cooking for yourself, this can be
cooked, then cut and frozen in a couple of portions.

On Sat, 15 Dec 2007 00:10:23 -0500, "Edwin Pawlowski" >
wrote:


>Your $40 a week translates to $320 a month for two of us. Frankly, I rarely
>spend that much and we eat well. We not only eat leftovers, we plan on
>having them for another dinner or for lunches.
>

One of the things I am finding is that I am not really utilizing all
that amount either... I frequently have money left over. I put that
money aside lately, in a saving account. I just allot this amount for
myself, as a budgetary measure. Some weeks I use it all, but much of
the time I don't.
I am thinking it might be even easier for two people in some ways....
But maybe I am looking at it strangely..LOL.

I am mainly trying to illustrate it is not that hard to eat well,
without resorting to starchy foods, etc for the bulk of what I buy or
cook.

>A few things we do a
>Roast a chicken. Freeze half the cooked chicken, eat the other half for
>dinner and get two lunches from the leftovers.
I do the same. I take sandwiches to work from the leftovers. If it
is a good sized chicken, it may get turned into another dish as
well...
>Buy meat on the last day of sale when marked down $20 or more. I've never
>had a bad one
I do this too.

>Make secondary meals from leftovers. Soups with a ham bone or chicken
>carcass, grind roasted leftover beef for crepes. Or chop it for hash.
Yep, same here.

One of the things I want to illustrate is that veggies don't have to
be exhorbitant. I realize in some areas that they are expensive, but
one can still buy well, and eat well..and eat a very balanced diet,
including plenty of good veggies and fruits.

Christine

In article >,
Christine Dabney > wrote:

> One of the things I should have emphasized is that my shopping and
> cooking isn't done in a vacuum.... I have a lot of staples, spices,
> and stuff in the freezer/fridge. I have some stuff I bought last
> week..which has lasted. It sometimes carries over from week to
> week... Maybe I get something one week, and I don't get around to
> using it..so I have it already and want to make something from that
> thing. I get something else from the market, to round out whatever I
> want to fix....
> I think many of us cook like this...but many folks don't utilize
> leftovers and cook from scratch every night. I tend to do
> that...utilize leftovers, etc.

If you wanted to do a total job and completely bore yourself, you'd take
an inventory of what is in your fridge and pantry now. Write down the
cost estimate for all with a Magic Marker somewhere on each product.
Assign a value to them as best you can and keep meticulous track of what
you buy for food only until you decide to quit. Ignore what you eat.
Take another inventory. Add your food purchases to the first inventory
and subtract the second inventory. Divide by the number of days until
you stopped. The more days, the more accurate. A fervent accountant
could do this quite well. I wouldn't touch my own advice on this
exercise with a ten foot pole. Life's too short to do the first complex
inventory calculation, purchase of goods for food only, less complex
second inventory calculation and ultimately the simple math involved for
an answer.

leo

Looks like a fun topic! Sure, I'll play.

We have not located the digital camera yet so no pics.

On average we are spending about 270$ a month here for the 3 of us but that
doesnt count things like laundry soap, dishwashing liquid etc. It also
doesnt count school lunches which Charlotte does about 3 times a week.
Add those and we hit about 350$ possibly.

Thats about 115$ each.

It doesnt use regular supermarket prices as i use the commisary mostly.
That provides roughly 50$ a month in savings (mostly meats). I can
sometimes beat the meat prices at BJ's (a local SAMS club type place).
To match supermarket prices, I think we'd have to add 15% to make it 140$
each per month.

The dish going now, is a crockpot of veggies. I had an overabundance of
turnips, some daikon, and bok choy to use up. As turnips are cheap and the
other 2 came from an Asian Grocery (quite inexpensive place to shop!), I
estimate those items were about 1.25$ worth. To this I added 2TB Osem brand
chicken consomme powder (I have no stock built up yet)- estimate 15cents if
that. Then I added 2 cans (14.5 oz) of diced tomatoes with the juice
(50cents each), and a lonely bannana pepper (25cents). I used 2 cloves of
garlic (what would that be? 10cents we'll use but it was less). Some
salt-fat-back chopped (50cents worth roughly). Water to cover.

I come up with 3.25$ for 16 or so servings. If I omitted any ingredients
there, it is an accident.

It's delicious although the colors and crispness are starting to fade as
it's been going for 2 days now. I will separate out a quart or so later and
freeze it for my own lunches at work.

This type of simple cooking, is a standard here. I mealmastered that one
and will post it later if you like the idea of a turnip soup. Being just
you though, you may not want to make up that big of a batch <grin>. For us,
this is a standard to have something hot and ready to go 'whenever' from the
crockpot.

Tonight for dinner, I am doing 3 small baby gindai (sorry, lived in Asia so
long I mis-remember english names for fish). These are white fleshed and
flattish. as these are small ones, 3 will fit in the big cast iron skillet
at once. I spent 1.92$ on the 3. They are marinading in miso, dashi, and a
little vinegar. The miso amount is about 1/2 TB and at the local asian
grocery, that means about 25cents worth. The dashi is at most, 2cents
worth. The vinegar is a pricy import from the Philippenes, so lets give
that TB or so of it a tag of 10cents?

With the soup at 20cents a serving, the fish dish at 76cents each per
serving, we have a nice meal for less than a dollar each. I am adding 3
steamed apples with honey (small tart ones, 69cents a lb and delicious but
small so perfect for dessert). Call it 75cents worth of apples and a 5 cent
honey drizzle each so add 30 cents per person to dinner.

1.26$ each tonight. If you want to round up by 4cents, thats ok as I might
add a little nutmeg to the apples <grin>.

Lunch? It was more of the soup but with fresh made bread and muenster
cheese bits melted over the bread then the soup/stew poured over it and
topped with an egg each. The bread costs about 50cents to make a 2 lb loaf.
The cheese was 5.99lb and I used about 75cents worth between the 3 of us.
The eggs were 2$ a dozen so 17cents each. Lets go with 25cents worth of the
bread for 8cents each. 8+17+20+25=70cents each.

Munchies during the day were nuts which we buy whole plus popcorn <air
popper> and kimchee. Call it 50cents each when averaged?

Breakfast was rice with miso dashi and tofu soup and a can of green beans
(hey, we know we are wierd, bear with me). Call that 50cents each as we
like our tofu!

96+70+50+50=2.66$ per person. Wanna multiply that by 30 days then 3 people?
(grin, I do spend more most days, just not today). Our natural eating
habits lead to this lower cost. It's not all that deliberate.

> I think many of us cook like this...but many folks don't utilize
> leftovers and cook from scratch every night. I tend to do
> that...utilize leftovers, etc.

I'm a mix and match sort there. Some leftovers, some scratch each time.

"Edwin Pawlowski" > wrote in message
...
> > Your $40 a week translates to $320 a month for two of us. Frankly, I
> > rarely
> spend that much and we eat well. We not only eat leftovers, we plan on
> having them for another dinner or for lunches.

In my case, it would be hard to spend 40$ a week each. My cookery habits
just don't lead that direction.

> A few things we do a
> Roast a chicken. Freeze half the cooked chicken, eat the other half for
> dinner and get two lunches from the leftovers.

Same here. It also helps that we do not eat that much meat (by choice and
by health reasons) so 4oz is good for us for a day. Occasional splurge but
not that often.

> Buy meat on the last day of sale when marked down $20 or more. I've never
> had a bad one

Yup. Freeze right away and it's fine.

> Buy a whole packer cut brisket and grind it up for hamburgers or meatloaf.
> Safer than pre-ground and cost is $1.19/lb.

We dont use that much ground beef. I think I get 2 lbs a month. Now and
again, we get a roast and grind our own.

> Make secondary meals from leftovers. Soups with a ham bone or chicken
> carcass, grind roasted leftover beef for crepes. Or chop it for hash.

Same here. Crockpots are great!

"Christine Dabney" wrote

> I am thinking it might be even easier for two people in some ways....
> But maybe I am looking at it strangely..LOL.

No, you have the straight of it. It is easier for 2 than for 1 and easier
yet for 3 or 4 than for one.

> I am mainly trying to illustrate it is not that hard to eat well,
> without resorting to starchy foods, etc for the bulk of what I buy or
> cook.

My turnips and daikon ok? I do eat alot of rice here. Then again, I beat
your 40$ a week margin by quite a bit <g>.

>"Sheldon" wrote
>>Cindy Fuller wrote:
>> I have found great bargains on produce at Asian groceries. ?
>> I can get a bag of shallots for what it cost to get two or three at a
>> supermarket.

>That's too funny... people on a $5/day food budget don't buy
>shallots... whatsamatter, Ms Champagne Taste, ordinary onions ain't
>good enough for your beer pocketbook... well la dee dah, may as well
>pick up a little basket of mushyrooms to go with those shallots,
>there's goes nearly your entire $5/day budget and you didn't eat yet.
><G>

Sheldon, you lack sense but we all know that. Perhaps if you actually
listen to folks in this thread, you may learn something.

"Christine Dabney" > ha scritto nel messaggio
...
> Heya folks,
>
> I know we have had extensive discussions about shopping for food, and
> getting good deals, and cooking on a strict budget. A budget of about
> USD $40/week, for instance. I don't know how that amount translates
> to foreign currencies...
> Christine

I, unfortunately, do know how that translates to euro. There was once a
time I could have used $40 a week as a benchmark, but no longer. Not if I
want to eat anything besides bulk rice, beans and salt.

I salute you for the effort and the openness and I'll watch your lists.

I haven't shopped to a strict budget for many years -- not since I was in
university with a child to rear. I thought of doing it recently, but then I
couldn't snatch up bargains when they came along. What constitutes a
bargain here wouldn't in the US.

What I aim at instead, is a trip to a big shop every 10 or so days to get
the usual, buying sale items that are useful to me, and then a run through
the street markets for fresh things brought up by southern farmers every
Saturday. They provide citrus and things that are still producing in Puglia
that are long over here. Snow is coming down in Umbria and there's not much
but winter greens out there.

I wish I were better at collecting free things like my neighbors are.
Chestnuts and mushrooms were all over the place.
--
http://www.judithgreenwood.com

"Christine Dabney" wrote

>In my case, it would be hard to spend 40$ a week each. My cookery habits
>>just don't lead that direction.
>
> One of my purposes is to find out how much I actually do spend. Or how
> I can spend less. I probably don't even begin to need to spend that
> much, but I am trying to find out. So, this is a challenge to
> myself..

You probably have hidden spending in there someplace. My grocery bill can
rollerskate at times when a good meat sale is on, then get dirt cheap the
following month as I use up the freezer <g>.

> And a challenge to myself to see if I can actually eat a well balanced
> diet, and not have a starchy diet based on just rice and beans and
> other low cost starchy stuff. I think I can do it..but it may not fit
> with the preconceived notions of other folks that spend a ton of money
> on groceries.

It wont, but then, we do lots of rice and beans here, because of health
reasons. This doesnt mean red beans and rice are unhealthy at all. We have
to deal with low-sodium, low-fat, and low-sugar needs all combined.

The only odd bit on today's menu was it didnt have much greenery <grin>.

"Sheldon" wrote
>constantly claiming evoo, parmigiano-reggiano,

Curious but what is the price of Olive oil in your area? I use the simpler
Bertoli or Pompei type. It's a health value not a flavor statement for me.

"blake murphy" wrote

> is that the peeled garlic in what looks like a sealed plastic bag?
> how well does it keep, and how do you store it after opening the bag?

It doenst keep as well as if you kept it in the natural wrapper (grin). It
does keep normally for 2-3 weeks well enough.

I used to get it in Japan at the Tonoo Market, where mama-sans would be
peeling it as they watched the stand. For 10yen you got enough garlic for a
few days and a big smile. The smile made it worth it.

On Sat, 15 Dec 2007 09:54:07 +0100, "Giusi" >
wrote:

>"Christine Dabney" > ha scritto nel messaggio
.. .
>> Heya folks,
>>
>> I know we have had extensive discussions about shopping for food, and
>> getting good deals, and cooking on a strict budget. A budget of about
>> USD $40/week, for instance. I don't know how that amount translates
>> to foreign currencies...
>> Christine
>
>I, unfortunately, do know how that translates to euro. There was once a
>time I could have used $40 a week as a benchmark, but no longer. Not if I
>want to eat anything besides bulk rice, beans and salt.
>
>I salute you for the effort and the openness and I'll watch your lists.

I am certain that there are folks that can't even begin to use what I
have budgeted, for their needs. This is a "sane" amount for me and
enables me to have an occasional treat.

However, I do live in an area that has some stores where I can get
some decent bargains. I could do even better if I were living back in
the San Francisco bay area.

All those threads about grocery prices, being broke, not being able to
feed oneself on an amount such as what I have set for myself,
etc..prompted me to start this... I have actually been doing this for
a bit now, but the idea of actually posting what I have bought,plus
the sales flyers for the week, is a new idea.

When I go to the market, I look around at what is available. I also
have scanned the sales flyers before going...so I have an idea of
things that might be worth buying. I have a wealth of cookbooks, so
if I find something that looks appealing, I can usually find some
recipe in which to use such ingredient.

You folks are welcome to jump in if you see something that I have
gotten and have a suggestion for it.

If I go on assignment to another area, such as the sfba, then it might
be a whole new ballgame, with a new twist. Then, I will not have my
freezer contents to draw on, and I will in some ways be starting from
scratch. I usually do take some basic ingredients with me, like
spices, a few condiments I that I use frequently, plus some other
essential ingredients. But I think I can still do this.

Christine

"Christine Dabney" wrote
>>In my case, it would be hard to spend 40$ a week each. My cookery habits
>>just don't lead that direction.
>
> One of the things I am finding, at least for the way I cook and eat,
> that $40/week buys me almost too much food. If I spend it on high
> priced "treats", then it doesn't go far at all.

True, and the portions have to be cut down to individual servings before
freezing or it starts to be a problem. Thats why it's easier for a family
of 3 or 4 to do this. Even if our problem is one can of veggies isnt
enough, we can better use the leftovers when we make 2 cans (grin).

> I am figuring on spending the majority of that on things like veggies
> and fruits. What I bought yesterday, plus the stuff I already have in
> the fridge is probably too much even for me. I still have some
> broccoli in the fridge, which will probably go into a pasta dish. I
> was just looking in the fridge, and I decided that while I will
> probably go ahead and make the gumbo tomorrow night, I do need to use
> up the broccoli and cauliflower I have in there.

Got a list of sorts of what you have handy? I can post back ideas on what
to make of it. My staples may not match yours (probably wont) but you do
the Asian shopping thing too so we might work some matches in there.

On the pumpkin, I'm fond of making them into nimono soups. Sorry, cant
reach my MM or I'd post that but you can look them up on the web pretty
easy. Heck, my version is out there too!

"Christine Dabney" wrote
>
>>My turnips and daikon ok? I do eat alot of rice here. Then again, I beat
>>your 40$ a week margin by quite a bit <g>.

> Oh yes!

Ok! I know I posted what's in 'today's fodder so it may not have been what
you were looking for. The recipe doesnt 'sound' all that good but gosh, it
tastes divine!

> I should clarify. $40/week is my top figure. I am trying to do it
> for less, and still eat well. This is a learning process for me
> too...

No problem! I had to learn early on and got much better at it once I
learned how to cook well. Once I found out many of those 'convinece foods'
actually took LONGER to make than 'my stuff' I got into 'my stuff' cookery
and got pretty decent at it.

> I love your ideas.

Grin, born of 3 diffrent health problems, we really cant use many of the
pre-packaged things anymore. Don has sodium restrictions (has had one
mini-stroke and has sodium reactive blood pressure issues). I have
cholestrol problems and with diet, control them down to 220 (the good stuff
runs very high so the Doc's are happy with my 220). Without diet control, I
ran mid-400's. Also a hypoglycemic problem (me and daughter) means we have
to watch the sugar intakes. Not your standard pre-diabetic type so starches
are ok. Reasonable diet control keeps it well in hand for us both.

If I post my earlier recipes, you'll see high-sodium but as you get to the
dated ones of 2004 and later, you'll see that taken down.

Our diet is high seafood and low on other meats in general as compared to
the rest of the USA.

One big difference as we lived in Japan, was to seasonally shop. You dont
have that much choice there so you get gobo roots in season and do without
the rest of the time etc. We probably eat a wider variety of foods than
most USA folks, because of that habit.

"Christine Dabney" > ha scritto nel messaggio
...
> On Sat, 15 Dec 2007 09:54:07 +0100, "Giusi" >
> wrote:
>
>>"Christine Dabney" > ha scritto nel messaggio
. ..

>>> USD $40/week, for instance. I don't know how that amount translates
>>> to foreign currencies...
>>> Christine
>>
>>I, unfortunately, do know how that translates to euro. There was once a
>>time I could have used $40 a week as a benchmark, but no longer. Not if I
>>want to eat anything besides bulk rice, beans and salt.
>
> I am certain that there are folks that can't even begin to use what I
> have budgeted, for their needs. This is a "sane" amount for me and
> enables me to have an occasional treat.
> Christine

It's not that there aren't "reasonable" shops, but that energy costs so much
more here plus there is a VAT tax on everything. If you truck things to the
markets using fuel that costs nearly $8 a gallon, if the electricity to run
the shop is double the price, if the fertilizers etc. are price pushed by
the high petroleum costs, everything costs more. Then add usually 10% VAT
(IVA) for food, and you find chicken in its cheapest form sells for the
equivalent of $2.50 per pound. If I didn't work out a per serving cost, I'd
never feel justified in eating any meat. Store made pork sausages, standard
run about $5 per pound. They are generally the cheapest meat available.
Fish? Don't ask. Fortunately, most meat servings are a fraction of what
they would be there.

It would be more comfortable to never think of the dollar price of anything,
but since most of my income is dollars, I have to. I understand why the
prices are so high, but I really think the devaluation of the dollar doesn't
reflect the true value of the economy and the resources.

--
http://www.judithgreenwood.com

"Christine Dabney" wrote

>>>Got a list of sorts of what you have handy? I can post back ideas on
>>>what
>>to make of it. My staples may not match yours (probably wont) but you do
>>the Asian shopping thing too so we might work some matches in there.
>
> Well...I am not as big on Asian food as you are...I think my tastes
> run more to the Mediterranean style foods.

Ok, well I don't do italian much but some of my cookery is very greek (grin,
just read that, I mean from Greece).

> But sure..give me any suggestions..
>
> I do have a cabbage in the fridge, but I think it is going to a
> Moravian slaw that I saw made on FoodTV a few years back, by Sara
> Moulton. I am thinking of taking that to the Christmas potluck at
> work..it is a nice festive side dish. I have made it before and it is
> very good. I have all the ingredients for it already.

Sounds good! I do a slaw with daikon radish and a bit of chopped raw white
part of bok choy for the crunch of both. If that will match flavors, try
adding a little and see what you think. You can always pull out just a
small section and add it to that then taste test first.

> I do have an extensive cookbook library (somewhere in the range of
> 1000,give or take a hundred or so) so I can usually find

1,000 books or 1,000 recipes? I have many computerized recipes but no where
near that many cookbooks! I might have 150 cookbooks. Maybe. Some are
real small like a charmer from Manila on 101+ uses for bannanas <g>. I saw
it at this little store there and couldnt resist it.

> for whatever I have. Those cookbooks cover a wide range of cuisines,
> from French, Italian, Vietnamese, Chinese, Malaysian, Spanish,
> American, vegetarian, to I don't know what else...LOL. I have books
> on baking, desserts, etc as well..so if I am craving something for a
> dessert or something sweet, I can usually find something in those
> books to cover that desire.

I love to peruse my books too as well as the mealmaster database. Overall,
I find the mealmaster better for finding something but gotta have my books
too!

Ok on cabbage, hundreds of fixes for that. I like to make it into kimchee
for one of the simpler fixes.

Shred 3 cups cabbage then put in heavily salted water in a plastic container
for the day just setting in the sink. Drain next day and rinse then add as
much chile powder as you are comfortable with and a bit of oil (I use
olive). I also add black olives and crumble a little hard cheese into it at
serving time.

Keeping with the theme here, that would be about 25cents worth of cabbage
(if that), 10cents of oil, and 10 cents of spices, plus 50 cents of olives.
95cents and makes 6 servings. 16 cents a 1/2 cup serving. Add a little if
you add cheese, maybe 10 cents a serving even for fancy feta. It keeps for
2 months or more in a fridge.

"Christine Dabney" wrote

>>One big difference as we lived in Japan, was to seasonally shop. You dont
>>have that much choice there so you get gobo roots in season and do without
>>the rest of the time etc. We probably eat a wider variety of foods than
>>most USA folks, because of that habit.
>>
> I usually try to shop seasonally, as I think the quality is better,

It is.

> and it is usually cheaper. However yesterday, I wanted some plum

Definately is.

> tomatoes for a dish or two, and those at the store looked okay. Not
> the same as plum tomatoes in season, but still better looking than
> the rest of them. I did buy green peppers yesterday, as they were on
> sale, and looked really good.

Workable. Oddly we tend to canned tomatoes and fresh only from our yard
(now that we have one again).


> For other things, I wait for the veggies to come in season. Such as
> for asparagus, or corn, or eggplant. Or strawberries or other
> berries. I am buying broccoli, cauliflower now...

I do canned ones to stay me over for the corn, peas, and green beans. Habit
born of having to try to stock the food up before I went to sea for several
months, so the hubby and kid didnt starve.

> Right now, for fruits, I am buying grapefruits, tangerines, some pears
> still, apples, oranges.

Apples are the big ones just now. That and Bosk pears last trip were still
good. Got some cantalope too.

In article >,
"Edwin Pawlowski" > wrote:

> Buy meat on the last day of sale when marked down $20 or more. I've never

Well, dayam, Ed!! Am assuming that's 20 percent, not 20 dollars.
The store where I shop most doesn't have a Used Meat bin -- no price
reductions.

Where the Meat Guy used to manage were lots of retiree types looking for
bargains, so they didn't buy meat UNTIL it was marked down. Pretty soon
there was too much in the Used Meat bin and regular case sales were
down. When he took over that department he stopped ordering so much,
so not so much went into the Used Meat cases. He was not popular with
his customer base.

My food co-op has some reduced price meats occasionally, but that's a
longer trip for me than Cub.

Grinding brisket, eh? I'll have to try that sometime.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Dec 15, 12:59�am, Leonard Blaisdell >
wrote:
> In article >,
> �Christine Dabney > wrote:
>
> > One of the things I should have emphasized is that my shopping and
> > cooking isn't done in a vacuum.... �I have a lot of staples, spices,
> > and stuff in the freezer/fridge. �I have some stuff I bought last
> > week..which has lasted. �It sometimes carries over from week to
> > week... Maybe I get something one week, and I don't get around to
> > using it..so I have it already and want to make something from that
> > thing. I get something else from the market, to round out whatever I
> > want to fix....
> > I think many of us cook like this...but many folks don't utilize
> > leftovers and cook from scratch every night. �I tend to do
> > that...utilize leftovers, etc.
>
> If you wanted to do a total job and completely bore yourself, you'd take
> an inventory of what is in your fridge and pantry now. Write down the
> cost estimate for all with a Magic Marker somewhere on each product.
> Assign a value to them as best you can and keep meticulous track of what
> you buy for food only until you decide to quit. Ignore what you eat.
> Take another inventory. Add your food purchases to the first inventory
> and subtract the second inventory. Divide by the number of days until
> you stopped. The more days, the more accurate. A fervent accountant
> could do this quite well. I wouldn't touch my own advice on this
> exercise with a ten foot pole. Life's too short to do the first complex
> inventory calculation, purchase of goods for food only, less complex
> second inventory calculation and ultimately the simple math involved for
> an answer.
>
> leo

You're wasting your efforts, some folks don't equate a pantry filled
with staples and that half cow in their freezer as costing them
anything because when they use those items they paid for in the past
they think of it as free food. I saw nothing in those pictures one
can actually make a meal of unless they're a rabbit... can't even make
a cucumber sandwich with no bread and butter.

I can go for a while on $40.week but not too long before replenishing
staples... even plain old salad oil costs something and folks here are
constantly claiming evoo, parmigiano-reggiano, prosciutto, kalamatas,
top shelf wines/booze, premium ice cream, and the like... on $40...
yeah, right.

Thirty years ago I could eat well on $40/wk... no way, no how in 2007
- almost 2008. Today you're filling your tank on cheapo ground
mystery meat with a lot of starch, OR fresh produce with a lot of
starch, can't do both. There is no way one can eat *well* on less
than $5/day.

SHELDON

In article >,
Christine Dabney > wrote:

snip
> One of the things I want to illustrate is that veggies don't have to
> be exhorbitant. I realize in some areas that they are expensive, but
> one can still buy well, and eat well..and eat a very balanced diet,
> including plenty of good veggies and fruits.
>
I have found great bargains on produce at Asian groceries. I can get a
bag of shallots for what it cost to get two or three at a supermarket.
This only works if you have an Asian grocery in your neighborhood or on
a well-traveled route; otherwise you're burning up your grocery savings
in gas.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Edwin Pawlowski" > wrote:
>
>> Buy meat on the last day of sale when marked down $20 or more. I've
>> never
>
> Well, dayam, Ed!! Am assuming that's 20 percent, not 20 dollars.
> The store where I shop most doesn't have a Used Meat bin -- no price
> reductions.
--
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted to
> http://www.jamlady.eboard.com; 10-16-2007

That's a real bummer. I just got four bone in rib steaks yesterday out of
the used meat bin. The cheapest one was 5.25 and the most expensive one was
5.87. Plus they had chicken leg quarters on sale. I got one package and it
will feed the two of us probably 3 times.

Today it's chicken and noodles. I think some of you call them dumplings.
It's heavy on the carbs but oh soooooooo good on a cold snowy day.

It'll be chicken and noodles, mashed potatoes, rolls and peas. I use the
frozen noodles but I'll make the rolls from scratch.

Ms P

"Christine Dabney" > wrote in message
...
>
> I am certain that there are folks that can't even begin to use what I
> have budgeted, for their needs. This is a "sane" amount for me and
> enables me to have an occasional treat.
>
> However, I do live in an area that has some stores where I can get
> some decent bargains. I could do even better if I were living back in
> the San Francisco bay area.
>
> All those threads about grocery prices, being broke, not being able to
> feed oneself on an amount such as what I have set for myself,
> etc..prompted me to start this... I have actually been doing this for
> a bit now, but the idea of actually posting what I have bought,plus
> the sales flyers for the week, is a new idea.
>
> When I go to the market, I look around at what is available. I also
> have scanned the sales flyers before going...so I have an idea of
> things that might be worth buying. I have a wealth of cookbooks, so
> if I find something that looks appealing, I can usually find some
> recipe in which to use such ingredient.
>
> You folks are welcome to jump in if you see something that I have
> gotten and have a suggestion for it.
>
> If I go on assignment to another area, such as the sfba, then it might
> be a whole new ballgame, with a new twist. Then, I will not have my
> freezer contents to draw on, and I will in some ways be starting from
> scratch. I usually do take some basic ingredients with me, like
> spices, a few condiments I that I use frequently, plus some other
> essential ingredients. But I think I can still do this.
>
> Christine

I don't think 40 bucks a week for one person is all that austere. I've been
kind of keeping track since this subject came up and most of the time I
don't spend 80 bucks a week for the two of us. We eat plenty of fruits and
veggies and have plenty of meat.

I found bone in rib steaks in the used meat bin yesterday so I got four of
them. The cheapest was 5.25 and the most expensive was 5.87. They'll make
two fairly quick dinners for us. I also got chicken leg quarters on sale.
One package of four leg quarters will feed us 2 to 3 meals depending on what
I decide to do with it.

I also bought canned tomatoes and beans and a few other groceries and only
spent 75 bucks. Some of it will carry over to the next couple of weeks.

Ms P

On Sat, 15 Dec 2007 15:24:12 GMT, Janet Baraclough
> wrote:

>The message >
>from Christine Dabney > contains these words:
>
>> Heya folks,
>
>> I know we have had extensive discussions about shopping for food, and
>> getting good deals, and cooking on a strict budget. A budget of about
>> USD $40/week, for instance. I don't know how that amount translates
>> to foreign currencies...
>
> Very roughly, one UK pound = 2 US dollars
> So your 40 dollars, is £20 in Britmoney.
>
> This morning, I bought from my local butcher, a fresh 4-lb weight
>chicken, and 4 fillets of haddock fish. Together they cost £12.90
>(about 26 US dollars).

OMG!!! That's about 3 times what I'd pay for that. I'm amazed.

Lou

Lou Decruss wrote:

> On Sat, 15 Dec 2007 15:24:12 GMT, Janet Baraclough
> > wrote:
>
> > The message >
> >from Christine Dabney > contains these words:
> >
> >> Heya folks,
> >
> >> I know we have had extensive discussions about shopping for food,
> and >> getting good deals, and cooking on a strict budget. A budget
> of about >> USD $40/week, for instance. I don't know how that amount
> translates >> to foreign currencies...
> >
> > Very roughly, one UK pound = 2 US dollars
> > So your 40 dollars, is £20 in Britmoney.
> >
> > This morning, I bought from my local butcher, a fresh 4-lb weight
> > chicken, and 4 fillets of haddock fish. Together they cost £12.90
> > (about 26 US dollars).
>
> OMG!!! That's about 3 times what I'd pay for that. I'm amazed.
>

You can't compare stuff that way, unless you are buying British stuff,
or they're buying American. The pound has been rising against the
dollar, but that doesn't mean their prices go up or ours down.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 14 Dec 2007 21:08:04 -0700, Christine Dabney
> wrote:
>
>I also stopped at one of the local Asian markets to buy some garlic.
>They don't have an ad, but I wanted garlic, and some other things. I
>bought. I got the peeled garlic there, carrots, and some baby bok
>choy. The baby bok choy will be cooked with tofu and oyster sauce in
>a stirfry. I already have the tofu. I have oyster sauce. I also have
>some slice mushrooms that I bought on sale a week ago. They need to
>be used up soon, so I will add them to the stirfry.
>
>The pictures of what I bought:
>http://i6.tinypic.com/8bdzuw0.jpg

is that the peeled garlic in what looks like a sealed plastic bag?
how well does it keep, and how do you store it after opening the bag?

your pal,
blake

Melba's Jammin' wrote:
> "Edwin Pawlowski" wrote:
>
> > Buy meat on the last day of sale when marked down $20 or more. �I've never
>
> Well, dayam, Ed!! �Am assuming that's 20 percent, not 20 dollars.
> The store where I shop most doesn't have a Used Meat bin -- no price
> reductions. �
>
> My food co-op has some reduced price meats occasionally, but that's a
> longer trip for me than Cub.

Occasionally, very occasionaly I'll see meat marked "Manager's
Special" (mostly it's cured meat but sometimes it's fresh meat), it's
the dregs that no one wanted and looks it, plus it's been out for sale
for quite a while to reach it's Last Day of Sale and there's no way to
know how well it's been refrigerated all that time... no matter what
it's going to be funky and runt of the litter meat... I never buy that
meat, not to save a few cents, and sometimes it's actually priced more
than it was when first put out when it was on sale. Much of that
expired meat ends up in preground mystery meat, they're permitted
because meat ground at the market does not require USDA re-inspection
nor is ground meat ever USDA graded.

> Grinding brisket, eh? �I'll have to try that sometime.

Flat cut brisket (the cut you braise) is too expensive to grind and
full packers cut is mostly fat... and for my taste brisket is too
tough for burgers unless you grind it thrice and then it's more a
rough pate the texture of canned dog food.

People on a low budget are far better off buying fresh top round than
more costly used meat cuts... top round is a very versatle cut with
little waste, it's the cut most likely to be on sale at $5/lb as a
BOGO.

SHELDON

Cindy Fuller wrote:
>
> I have found great bargains on produce at Asian groceries. �
> I can get a bag of shallots for what it cost to get two or three at a
> supermarket.

That's too funny... people on a $5/day food budget don't buy
shallots... whatsamatter, Ms Champagne Taste, ordinary onions ain't
good enough for your beer pocketbook... well la dee dah, may as well
pick up a little basket of mushyrooms to go with those shallots,
there's goes nearly your entire $5/day budget and you didn't eat yet.
<G>

WTF are you going to do with shallots on your P&J budget.

SHELDON �

On Sat, 15 Dec 2007 06:54:26 -0800 (PST), Sheldon >
wrote:

>I can go for a while on $40.week but not too long before replenishing
>staples...

I think the only way one could come up with a realistic number would
be to keep a log for a whole year. I'll take a pass on logging that.
I'm in the camp that believes two can live for not much more than one.
We spend over a $100 a week. But we eat out less than once a month.

Lou

On Dec 15, 8:37 am, Melba's Jammin' >
wrote:
> In article >,
> "Edwin Pawlowski" > wrote:
>
> > Buy meat on the last day of sale when marked down $20 or more. I've never
>
> Well, dayam, Ed!! Am assuming that's 20 percent, not 20 dollars.
> The store where I shop most doesn't have a Used Meat bin -- no price
> reductions.
>
> Where the Meat Guy used to manage were lots of retiree types looking for
> bargains, so they didn't buy meat UNTIL it was marked down. Pretty soon
> there was too much in the Used Meat bin and regular case sales were
> down. When he took over that department he stopped ordering so much,
> so not so much went into the Used Meat cases. He was not popular with
> his customer base.

The phrase, "Used Meat," would deter me from buying it.
>
>
> --
> -Barb, Mother Superior

--Bryan

On 15 Dec 2007 17:18:41 GMT, "Default User" >
wrote:

>Lou Decruss wrote:
>
>> On Sat, 15 Dec 2007 15:24:12 GMT, Janet Baraclough
>> > wrote:
>>
>> > The message >
>> >from Christine Dabney > contains these words:
>> >
>> >> Heya folks,
>> >
>> >> I know we have had extensive discussions about shopping for food,
>> and >> getting good deals, and cooking on a strict budget. A budget
>> of about >> USD $40/week, for instance. I don't know how that amount
>> translates >> to foreign currencies...
>> >
>> > Very roughly, one UK pound = 2 US dollars
>> > So your 40 dollars, is £20 in Britmoney.
>> >
>> > This morning, I bought from my local butcher, a fresh 4-lb weight
>> > chicken, and 4 fillets of haddock fish. Together they cost £12.90
>> > (about 26 US dollars).
>>
>> OMG!!! That's about 3 times what I'd pay for that. I'm amazed.
>>
>
>You can't compare stuff that way, unless you are buying British stuff,
>or they're buying American. The pound has been rising against the
>dollar, but that doesn't mean their prices go up or ours down.

Thanks for confusing me even more. <g>

Lou

On Sat, 15 Dec 2007 10:08:09 -0800 (PST), Sheldon >
wrote:

>People on a low budget are far better off buying fresh top round than
>more costly used meat cuts... top round is a very versatle cut with
>little waste, it's the cut most likely to be on sale at $5/lb as a
>BOGO.

Top round is always under $2.50 here. No BOGO. I buy it for dago beef
all the time. We watch money, but we're not on a low budget.

Lou

On Dec 15, 12:42�pm, blake murphy > wrote:
> On Fri, 14 Dec 2007 21:08:04 -0700, Christine Dabney
>
> > wrote:
>
> >I also stopped at one of the local Asian markets to buy some garlic.
> >They don't have an ad, but I wanted garlic, and some other things. I
> >bought. I got the peeled garlic there, carrots, and some baby bok
> >choy. �The baby bok choy will be cooked with tofu and oyster sauce in
> >a stirfry. �I already have the tofu. I have oyster sauce. I also have
> >some slice mushrooms that I bought on sale a week ago. �They need to
> >be used up soon, so I will add them to the stirfry.
>
> >The pictures of what I bought:
> >http://i6.tinypic.com/8bdzuw0.jpg
>
> is that the peeled garlic in what looks like a sealed plastic bag?
> how well does it keep, and how do you store it after opening the bag?

I've never bought fresh garlic any other way except full head...
what's so difficult to peel garlic. That romain looks rotted...
parsley, carrots and cuke looks like they've seen better days too.

On Sat, 15 Dec 2007 10:56:36 -0800 (PST), Sheldon >
wrote:

>Cindy Fuller wrote:
>>
>> I have found great bargains on produce at Asian groceries. ?
>> I can get a bag of shallots for what it cost to get two or three at a
>> supermarket.
>
>That's too funny... people on a $5/day food budget don't buy
>shallots... whatsamatter, Ms Champagne Taste, ordinary onions ain't
>good enough for your beer pocketbook... well la dee dah, may as well
>pick up a little basket of mushyrooms to go with those shallots,
>there's goes nearly your entire $5/day budget and you didn't eat yet.
><G>
>
>WTF are you going to do with shallots on your P&J budget.

PB&J w/shallot sandwiches are quite good. Haven't you ever had them?
Probably about as good as those 36 cans of spam you eat per year.

Lou

"Bobo Bonobo(R)" > wrote in message
> The phrase, "Used Meat," would deter me from buying it.
>>

Then call it second hand meat, or some other phrase for marked down. Keep an
eye out and you can get some great buys on lamb chops, rack of lamb, prime
rib roasts, whatever. It is just the last day or even before the last day
of sale on cuts not moving. Often, it is the higher priced cuts, not the
cheaper stuff, that just had a bad week. Can't vouch for all stores but the
two in our town watch closely and it is good quality, not something going
bad. I either use it that day or put it in the freezer for later.

"Lou Decruss" > wrote in message
> I think the only way one could come up with a realistic number would
> be to keep a log for a whole year. I'll take a pass on logging that.
> I'm in the camp that believes two can live for not much more than one.
> We spend over a $100 a week. But we eat out less than once a month.
>
> Lou

There are other ways. I use Quicken. The monthly trip to BJ's is either
check or debit card, most trips to the supermarket are debit card. I can
call up any time period in a couple of seconds. On Average, I spend $230 a
month at BJ, but that includes cleaning supplies and the like also.

How many people are you feeding on that $100 a week? The OP was talking $40
for one. You can eat amazingly well for that much money. Good food does
not mean high prices.

On Sat, 15 Dec 2007 17:42:38 GMT, blake murphy >
wrote:


>is that the peeled garlic in what looks like a sealed plastic bag?
>how well does it keep, and how do you store it after opening the bag?
>
>your pal,
>blake

Yes, that is the peeled garlic. I got hooked on getting it after
buying it one day in an Asian market. I tend to use a lot of garlic,
and I get really bored with peeling garlic... This bag of garlic
cost me about $1.50.

It keeps pretty well. I transfer it to a ziplock bag and store it in
the fridge. I am thinking that I might like to use one of those
Handivacs on it though..when I get one.

Christine