"Arri London" wrote
cshenk wrote:

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

Hehe just to let you know, this message got 3 lurkers

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.

Yes, one of the lurkers asked about the 'special' and I explained how a
grocery store just before a markup in price, will sometimes use the old
price as a 'special' then raise it the next week.

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

I'd add 'amost always' for both IMHO. In Japan, I took to seasonal shopping
like the locals do and it makes a big difference. I liked the shift in
foods over the seasons once I got used to the idea. In Japan, such eating
is considered 'more healthful' as you get eat item at it's peak. They have
a point in that. They shop frequently (compared to USA folks, not sure of
UK). In Sasebo and every other Japan town I saw except the rural farms,
there were grocery stores on practically every street with some small
seller. They are rarely very large places. Often 3m by 5m or so with the
sidewalk being part of the selling space. A big store there might be 20m by
30m. I knew of only 2 that were larger in Sasebo.

Most city people will find one on their route as they walk or bicycle home,
so shop a small amount daily. Packages tend to be small and amounts of most
things are fresh and by weight (in metrics). It is common to see a person
heading home with 1 carrot, 100g minced chicken, 100g kangkoon (asian
spinach, also spelled kang kong etc), and a tiny packet of tea for use next
morning.

The family will have a farm, and one of the family runs a store. I've
bought eggs so fresh, they were still warm from the chicken!

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.

Yes, and only a savings if you store it right. (One of the lurkers asked me
to mention he uses leftover glass jars with tight lids for this and stores
on his porch in a small cabinet. He's in a small apartment upstairs but has
a nice 1m by 3m covered porch).

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.

Definately but I don't reduce meat for cost reasons. I do it because of
health reasons. Super high cholestrol problems in my side of the family.
In Japan, I reduced this partly due to cost though and took to more seafoods
(which are good for me). Fish or other seafoods hit our table at least 3
times a week and there, was apt to be 6 times a week grin. There, seafood
was cheap.

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.

Breadmaker here. I prefer the quality of my own and no preservatives. It
doesnt last as long but with 2 good breadkeepers, I can make it work before
it becomes birdfood or breadcrumbs g.

Although I notice I save money by making my own, I actually make it for
other reasons.

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.

Yup! Great way to get the cholestrol down is to start looking at meat as
more of a condiment to a dish.

There's more of course!

;-) Thanks for the splendid ideas!