That “quarterhack” makes zero sense. Not a single person on the planet walks around a supermarket thinking, “now, where is the carbohydrates aisle?” People shop according to what they will make to eat, not what food groups to buy and then try and conjure up something edible from them. As has been pointed out many times before, what would have been genuinely useful would have been suggested meal permutations from shops spread out over a month to build up a store cupboard of lasting basics such as spices and flavourings, honey, mustard, flour, pasta, rice, tinned tomatoes, beans, tinned tuna and frozen chicken portions, and topped up when needed with milk, eggs, cheese, fresh (not tinned) veg such as carrots, onions and potatoes and cheaper meats such as sausages, bacon and mince: y’know, how people actually shop. “Buy this, and each week, you could make: spaghetti bolognese/chili con carne and rice/spicy beef burgers/bacon or tuna potato skins/sausage casserole/honey mustard chicken with sautéed potatoes/roast chicken dinner/toad in the hole with veg/veg and bacon frittata/Spanish omelette/quiche/mac and cheese with bacon/sticky chicken drumsticks and spicy wedges etc. etc. Teach basic sauces, pastry and batter, and how these can be modified for different dishes, and the methods of cooking potatoes and eggs to produce entirely different meals. But after all, a thousand economy and student cookbooks have already done that over the years, and much, much better. I just don’t get how knowing you have cod loin, snapper and monkfish (££££) already in the freezer saves any money? These aren’t staples. Surely you’ve bought these with a specific meal purpose in mind?
Go well pals x
