On low-cost ingredients, etc.

[Guest guest]

Hi John in Wisconsin ;=)

 

I was remembering that coming to this list you had asked for three things:

 

>one - low cost alternatives for high priced specialty ingredients, two - u=

nique

>and unusual main dishes or unique and unusual uses of seasonings and

ingredients, three - suggestions on the subject of cooking for a solo indiv=

idual

who loves to cook/eat and needs to get skinny!

 

Low-cost alternatives for high-priced specialty ingredients often take a lo=

t of

time and trouble, but it can be done ;=) You can shop around like crazy,

compare brands, etc. etc., and maybe save something. In other cases you can=

 

probably make them yourself. (Again, this takes a little more time, but any=

 

trouble is often worth it because the end result is often superior to comme=

rcial

brands.)

 

You should probably let us know, for example, a couple of the things that y=

ou

are looking for. You can start as simply as cooking your own beans instead =

of

buying canned, making your own rice milk and coconut milk, making your

own fake 'cheez', mixing your own spice combos for dishes like chilli (the =

non-

carne version of course), curries and stir-fries, creating your own sauces =

 

instead of buying them in a jar or bottle - eg. I have a recipe somewhere o=

n

my old computer for a vegan 'worcestershire'-type sauce - etc etc You can

even make your own seitan, and it's a cinch to make your own veggieburgers,=

 

etc. But maybe this isn't the kind of thing you mean. So drop us a line on =

that.

 

I'll take up your other two points in other emails - that way the threads w=

on't

get confused ;=)

 

Best,

 

Pat ;=)