If you follow the news these days, words like “inflation”, “loaming recession”, `the great recession put extreme fear in your thoughts on how you will cope. Just heed the following advice.
Everyone knows times are tough, government presses are running 24-7 printing money fuelling inflation, but you can still eat well.
Plan your `menu on Saturday and make a list before going to the grocery store.
Avoid big grocery store chains and frequent small family-run operations. You may have to visit two, or three or more stores, but the price differential and superior quality are worth the effort.
Recently, a big name store advertised a ludicrously low filet of beef, but the quality on the label indicated the lowest grading on the label grading established by USDA (United States Department of Agriculture) standards. If you knew what it meant you would not have considered buying that piece of meat.
Always compare unit costs (they are in small print) rather than the package price.
Avoid convenience foods. Any pre-cut, pre-washed food is definitely more expensive, even if it saves time for you! If you ever see how salads are washed before packaging, you will understand what I am saying.
Also, there is no need to buy prepared salad dressing! It takes literally a few minutes to prepare a salad dressing.
The smaller individually packaged yoghurt costs more than the large container.
Buy in bulk (meat, when on sale), and freeze!
Cook a large quantity, portion and freeze!
Never buy fresh shrimp in northern North America. All are frozen and rethermalized before being offered for sale, and it is worth noting that frozen shrimp simply does not taste great.
If you happen to be in New Orleans and have time to go and buy shrimp from a boat you will understand what I am saying.
Select recipes that you can cook in quantity that can be portioned. Some recipes are not meant for such treatment.
Most consumers lack the knowledge and difference between USDA prime beef and commercial.
Always go to grocery shopping with a list to avoid impulse buying.
Check weekly specials to the extent possible using ingredients offered on sale.
You can substitute generic brands for well-established ones, but only after trying once to determine that the low price warrants it.
Buy in bulk if you use the item frequently. Whole-grain cereals, rice, pasta, grains, dried beans, lentils, dried fruit and frozen vegetables; they all have a long shelf lives, but not indefinite. There is such a thing as `freezer burn`.
Canned foods (fish, soups) also qualify (Look for low sodium packages),.
Consider package size. A large package of anything is less expensive, but if you use little of it, and decide to use the rest after a long time, it may have spoiled.
|Writer – Hrayr Berberoglu – E-mail – Read his books?
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.