cshenk wrote:

Just curious what tips the rest of you might have? I've been getting a fair
number of emails direct (names NOT to be mentioned here but there are about
15) asking for information but afraid to post because some here get really
rude about this one.

My own way: Mostly fresh foods, few packaged pre-processed items. Crockpot
(low cost to run) and chest freezer (efficient model, lets me get bulk loads
and store flour in an area where bugs are a big problem).

Lets let the lurkers lurk quietly while we see what others use?


The supermarket ads come out on Tuesdays here. They are gone over
carefully for what's genuinely on sale, as opposed to being advertised
as a 'special' while still being the usual price. Milk is always on
'sale' at one of the local markets as a loss leader; vegetables vary as
well.

Seasonal produce is usually cheaper and better quality than
out-of-season things.

Bulk buying of things that won't spoil quickly or not at all, such as
sugar and flour. They are stored in bug-proof glass and plastic
containers.

Using less meat and cooking 'ethnic', which of course will vary with
what each person regards as such. Most of the world's best foods don't
use a lot of meat but still are excellent. Shopping in local ethnic
markets can often turn up bargains.

We make most of our bread and baked goods; one oven's worth of gas cooks
a lot of food at once. Virtually no work time involved (decent stand
mixer) and bread rises very well overnight without supervision It all
freezes well too.

Obviously learning new techniques in cooking can go a long way to
reducing food bills. A thick steak is more expensive than an equal
weight of a cheaper cut of beef/pork cooked in a soup or stew. Fill
those out with breads or dumplings to make a full meal.

There's more of course!