I have been a long-time reader and fan of Mark Bitten, one of the food writers at the NYTimes. He is a not, it turns out, a “formally-trained” chef. He has big thoughts about food and the world and is a huge promoter of eating well and eating easily. Real food is his goal.
Today’s entry in his blog, The Minimalist, helps you clear the deck and rethink what you shop for, lug home, store and possibly throw away. Just in time for the new year!
Long-time readers will remember that one of the ways I amuse myself while shopping is to look at what other people are buying. It’s not very amusing when you really stop to consider what’s in those carts. Most of the time folks are not buying ingredients to cook with. Rather, they’re getting a box or a can or a container with someone’s idea of a meal or serving. Some folks spend time checking the ingredients of those products (make them pronounce-able please) and that’s good. We all need quick food ideas. But ingredients give you flexibility, freshness, goodness and less “stuff”. All good and when you do the math, good and cheap.
And Mark’s blog will help you make it pretty quick too to overcome my old adage: “Good, Quick, Cheap: Pick Any Two”.
Ponder that while you make some nice pasta, peas and parmesan cheese!
