Wow, that really IS a food bargain, Hunts fo 50c a can! Oh, great minds think alike.
I, too like the Hunts, PapaJoe. One of my stores recently had them on sale 10/$5.00.
Good idea! I do that also Ann. I’m a Big Lots shopper! I love coming across new, never heard of foods there, and at bargain prices. I have 4 or 5 jars of Big Lot find sauces in my pantry now. The only thing is when I find something I really like, it’s hard to find it again. Oh well, thers always something new to try!
Somewhere here at Roadfood I read that Hunt’s canned pasta sauces out did some more expensive stuff in a taste test. I get Hunts for 99c at the regular groceries all the time. Their Itialian sasage is my fav of their stuff.
My newest trick is to buy whatever kind of spaghetti sauce is on sale(even "off" brands at Big Lots, Aldi’s, etc)and throw it all in a big pot, doctoring it up with chopped tomatoes, garlic, seasonings, a little water.Then I take some and add meat and mushrooms for use over pasta.The other portions are reserved for chicken parm, veal parm, ravioli, etc.I would say that having spent a total of $15.00, I can easily get 5 or more meals that feed 4 generously.
Thanks Mariner! Yes, that was my hope, that we could share money saving ideas.
I do the ham thing also. I like those Cook’s hams. And, great idea for a speedy Mary! Shoot, I’m outta vodka.
the ancient mariner
Good Idea Papa Joe——good to have a few cans in the "cupboard".
And a bottle of vodka in the freezer—-then with a little tabasco
and lemon juice making a Bloody Mary is a snap. Down the Hatch.
I buy baked ham on sale for $0.99 a pound. Wack off half a dozen
ham steaks and freeze them to have with fried eggs and home fries and
one or more of those Bloody Marys as described above. Then a nice
New England Boiled dinner for one or two and with the bone and whatever
remains a big pot of split pea soup or lentil soup, or navy bean soup.
One ham goes a very long way.
Good post Joe, maybe we can get some new ideas to beat inflation.
Everyone knows you can buy in bulk, or on sale, and freeze. Anyone have some more tips? I’ll start things off.
I like tomato juice. Instead of buying it in the large cans, and having to store the left overs, I buy canns of 19c tomato sauce and make my own w/ an equil part water. Hmm, I guess that’s how they make the stuff in the biger cans? It tasts the same or??? maybe better? And, it’s way cheeper. I get my tomato juice fix w/ no leftovers.
Any more yall?
Edge, I have one of those omlet things, not as fancy as yours, hmmm, where is that thing? Your omlette looks great!
Salin, yes, I almost suggested freezing taco meat. It does fine that way. I seldem do it cause it all gets used up for nachos, barritos, and tostatas, mixed w/ refried beans. Oh, you can make your own refried beans also. There is info about that here at Roadfood… somewhere?
Oh, speaking of making tacos, the boxes of hard shell (corn) things can get a little pricey, for what they are. Often they are broken already, then they turn into nachos for me. But this week I made tostadas, with uncooked corn tortillas, which are almost free, cooked up in oil. This is something a monkey could cook. I need to think about an easy way to form the right shape… I guess just using tongs to manipulate the thing in the oil will work, before it stiffens up too much. I thought I read somewhere about hanging the thing on something and letting it drape, but I think there’s a problem there with crispness. Really, I will only be cooking a few of these at one time, so the labor is not a big deal.
Now, on the lettuce front: I don’t often buy iceberg, I prefer Red Tip Leaf for salads, sandwiches, burgers. But you really have to use it or lose it. BUT… I actually prefer iceberg for tacos, I don’t know why, but the bonus here is that iceberg lasts WAY longer in the fridge than the more delicate varieties. It’s good on a tostada, too. I like it not chopped, but sliced kind of thin, maybe 1/4", cut perpendicular to the core.
I’m puzzled by Trish’s worry regarding "dollar" stores. It would astound me if someone actually went to the trouble of counterfeiting macaroni, or canned chili, just to sell it for 99 cents. Out of date, well that’s easy to check. As for foreign manufacturers, well.. I think many of us buy products from Mexico ON PURPOSE. Sodas, sugar, salsas, you name it. I buy hearts of palm from Brazil. Grapes from Chile. I am not paranoid about these things. I’m smoking a Japanese cigarette made in Turkey, and sipping Russian vodka.
That would be me who brought up Hunt’s spagehetti sauce. It was a Los Angeles Times Food Section blind taste test, and the Hunt’s kicked butt. Better than Ragu, all those fancy glass jars. I have not looked back since. I love that pic from Theedge with the pan… The part on the right looks like something I might make. What exactly is in there? In my scrambled eggs it’s Roasted Serranos, Chopped Green Onion, Grated Cheddar, Ground Pepper, Black Olive, and any kind of hot sauce. Another thing about ground beef: I’m kind of against freezing, if it’s for burgers. I like my burger fresh and medium rare. But, I guess big batches of cooked off taco beef might stand up pretty well in the freezer. I will try that.
Papajoe8 – I’m a gadget guy, so I have this handy little two part omlette pan, I can’t help myself…
Ramen, Potatoes, Ground Beef, Rice, Pinto Beans, Cabbage, Chicken thighs, Jalapenos, Biscuit Mix,Spaghetti Noodles,Iceberg Lettuce,Canned Corn, Vienna Sausages, Strawberry Hill, Canned Tuna, Apples,Eggs,Velvetta, Boullion, and Tortillias. I could write a cookbook with those ingredients and feed a family of four everyday for about five dollars. No matter how well I am doing a bowl of Ramen, cabbage, cattots, ground beef and Sriracha never gets old. And chinese food always tastes best when you cant afford it…Russ
Whenever we buy a whole chicken or turkey (or even half a turkey), I throw the carcass in a pot of water with an onion, a few carrots and a few celery stalks and make my own stock. I freeze it in ice cube trays and pop the frozen cubes into a zip lock bag, which I keep in the freezer. It’s much tastier homemade, I almost never need to buy chicken stock anymore, and I use it in quite a few recipes. I do the same with ham and beef bones, but we don’t have those as often. The other thing I do is buy parmigiana-reggiano cheese in blocks cause I hate the canned stuff. It lasts just as long and only takes a minute to grate up. When it’s down to the rind, I use that to kick up the flavor of my homemade potato soup.
I am a chicken wing fiend [:p](it’s not THAT far to Buffalo from here). Take-out is expensive and making your own isn’t always the way to save $$$. When I was growiing up, wings were the cheapest part of the chicken, but now they’re pretty pricey.
Nowdays, I buy chicken drumsticks ($.99 Canadian per lb.) and make my own. As I prefer the drumettes, this works out well. I make my own sauce (buffalo or spicy bbq) and my friends and I are all happy. "Real" chicken wings are for special occasions, like Groundhog Day.
Your mileage may vary.
So, everybody seems to agree on:
1) Stock up when the price is good.
2) Buy it in bulk if you can store it.
3) Cook it yourself. Don’t rely on pre-cooked/processed food.
One thing, I avoid the "dollar stores" like the plague. The goods (food and otherwise) appear to be brand name and regular quality but many are counterfeit or expired. In addition, many are made in countries without the same quality control we are used to and between the "toothpaste made with anti-freeze" and "pet food laced with poison" I’d rather pay the extra 10, 20, 50 cents and get a better quality product.
There are some leftover wings calling to me …
Edited because I can’t proofread.
the ancient mariner
I buy ground chuck when it is $1.99—-have not seen it any cheaper.
Buy 2 or 3–2# packages. Divide each package into 6—1/3# section
add s/p and worchester sauce. Shape each to look like a burger
should and freeze em. Can be used for burgers, meatloaf or
anything else that I feel like. Mix one with just cooked elbow
macaroni, some fried onions and peppers (also bought cheap and
frozen) ——–only takes a few minutes and tastes great.
Or, with mashed potatoes for Sheppard Pie—excellent-A
Dinner is now being served—y’all come !!!!!!!!!!!!!!!!!
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