On 11/10/2015 5:32 AM, jmcquown wrote:
> On 11/9/2015 6:21 PM, Nancy Young wrote:

>> As for canned, I like Goya or Progresso.
>>
> Store brand canned beans work just as well and are likely to come from
> the same mfg.

I have found some of those that were not up to par, so I stick to
those brand names. Having said that, if I was on a strict budget,
agreed that I would get the cheapest ones I could find.

Or learn to soak beans successfully. Not something I have done well,
and I just haven't bothered with it much. Someone else will have
to advise on that, let's just say.

>> Buy chicken parts when they are on sale. You can bake them or
>> you can make chicken stock with them, which leads me to soup. A
>> big pot of vegetable soup can be very cheap, whether you make it
>> with chicken stock or vegetable stock. The point is, soup is a great
>> way to stretch ingredients.
>>
> It sure is.

I missed saying buy chicken legs/thighs or drumsticks on sale.
That's where you'll get a lot for little, not to mention the
white meat wouldn't be what I'd use for stock.

> We all had to start somewhere. Me, I started with watching some cooking
> shows on public television. And I was given a cookbook. Nope, it
> wasn't Joy of Cooking. It was the Good Housekeeping Cookbook.

That's a good one. Basic stuff that will teach you techniques.
America's Test Kitchen Family Cookbook is another one like that.

> Agreed. Learning to shop wisely is the first step. One does not have
> to live on Ramen.

I have nothing against it, particularly, but I wouldn't want to live
on it. Even when I make it (never, anymore), I'd add a handful of
frozen broccoli florets to make it less ... ramen.

nancy