Thanks for the suggestions and comments. It was meant mostly as a joke, especially funny to me in that just over a month ago I found myself at the start of the flowchart yet again.
Originally Posted by philosophe
Binge, have you tried recipes from Mark Bittman's How to Cook Everything? Bittman's recipes are great, and he really de-mystifies cooking. Most of the recipes are very easy to make. I think it is the best book for starting to cook.
I haven't but thanks for the suggestion. I haven't really gone too far into a lot of cookbooks. I was inspired by the Avec Eric episodes, mainly because he cooks single-serve portions and that when I read his recipes I think, "Mmm, sounds like something I'd like to eat". I've picked up a few other dishes here and there and am slowly building up a set of favorites I plan on making regularly. I'll look for Bittman next time I'm at the bookstore.
Originally Posted by Mark from Plano
I joined this
about a year and a half ago. Of course the prices have gone up since I joined, but it's been well worth it. I've also gotten lots of good advice from some very accomplished cooks on this board that have been of great help.
Thanks for the idea, I'll check it out.
Originally Posted by Piobaire
Binge, are you single or just live with Mrs. Binge? Is it the left over part that's the problem?
I tend to cook big batches of things on weekends, freeze in vacuum sealed bags, and reheat on week days.
I'm cooking just for me. I don't do as much cooking on the weekends, it's mostly weeknights. My current process somewhat limits what I cook. Typically, as soon as I get home from work, I'll decide what to eat, maybe 1-3 different potential dishes, then go to the store with list of ingredients for a one-person portion. Prep, cook, eat and clean-up.
It's not the most efficient and I do wind up wasting stuff. I mean, a whole bunch of green onions? If I cook with them on Tuesday, then am out Wed and on Thurs don't use them, by Friday they are looking pretty tired and might just have to junk them.
I accept that with enough uncertainty in my weekday schedule it's tough to buy fresh stuff for many days worth of dishes and in the end I'm overpaying since I often won't use everything. Such is life, I don't mind too much. I'm more focused on building a set of things I can cook to my liking consistently, then I'll worry about efficiency.
Come spring, I might sign-up for one of the many services here in SF that do weekly deliveries of farm-fresh seasonal produce. As long as I can get a small-enough delivery where I'm not throwing half (or more) out each week.