Originally Posted by
Mikeandvan
On the subject of home economics, I'll have a roast chicken on a sunday, then chicken soup (bulked out with bulgar wheat or something, and stock made from carcass) for the next 4 days. But I'll then spend £10+ daily in cafes, makes no sense economically, but I just like making use of leftovers. I think if you make food in bulk it really saves money, and time. I use 500g each beef/pork for a ragu, then that last about 4/5 days, break it down and quite a cheap meal individually, and around 200g protein in each serving (raw meat anyway). Mind you when you factor in good quality pasta, cheese, a bit of wine (for the ragu not to drink) it probably adds up, to be honest I don't pay too much attention to cost, I just like simple food.