I recently checked out a local grocery store that I haven’t visited in a Very Long Time. Why did I do it? I wanted to see if the grass was greener over there, so to speak.

It started because I didn’t need a lot of my regular stuff. That’s the standard fare I get every month. I did, however, need a couple of things that couldn’t wait until I was ready to do the Big Shop. So, I thought I would try my luck at this other store.

What I found surprised me. While they do carry some big name brand items, when I looked at their store brand items, I saw pretty much the same things I would find under Big Name Brands under a different brand name. Same item, lower cost.

Now, to be fair, this is nothing new, but I think we tend to forget that manufacturers often create goods for multiple brand names and price points. We really can save some cash by getting out of the rut of always buying the same brand names.

Anyway, I found items that I would not have found in my usual market. Little things like empanadas and premade salads. While this might not sound like a Big Deal, when you are craving a bit of something new these things can be quite a nice change of pace.

I also found lower priced fresh fruits and vegetables. As Summer moves in and we look for lighter fare, these items will be more prevalent on our menus.

At the end of the day I think my experiment was a success. I found a good resource for a variety of items I couldn’t find in my regular store. When added to the regular items on my shopping list the lower cost has had a positive impact on my budget.

While it is often easier to hit the larger markets or big box stores, perhaps it is worth trying your own experiment and checking out markets in your area that you haven’t visited before.

Who knew?

Hot Dogs. Pork and Beans. Cornbread

This family favorite is a combination of budget friendly, kid friendly, time friendly foods.

Last week I stocked some items in my pantry that would be easy to fix if the weather turned (it did) and things got a bi dicey. Frankly, I got several bits of comfort foods that I don’t normally buy, but they have made wonderful meals while the weather outside was awful.

This recipe is not quite corndogs, not quite beans and franks, not quite … and a bit of all of them.

You can easily double or triple this recipe just be sure to use a baking dish that is big enough and to allow enough time for the batter to cook through.

For decades I’ve been enjoying, indulging, learning, and basically having a great time watching TV cooks in their respective kitchen. I’ve learned a lot, enjoyed a lot, and come away with not only an appreciation of the tips and techniques they’ve shared, but in many cases grown a desire to have a seat at their table to sample the wonders they’ve created.

Who are these teachers?

• Here is a partial list in no particular order:
• Julia Child
• Jacques Pepin
• Lidia Bastianich
• Rick Bayless
• Mary Berry
• Rachel Allen
• Graham Kerr
• The Hairy Bikers

These people, and many others, have taught me a lot about regional cuisine. They’ve shared their passion for the foods they love and create while inspiring me to try new things, incorporate techniques into my own food creation.

I have discovered that many of the series that these folks created are now available on many of the free streaming platforms available. They are wonderful to watch – some are not as old as you might think.

If you are looking for something new to watch, interested in learning more about a method or cuisine, I invite you to take a few minutes to run a search or two or three and find these folks on your TV. Enjoy!

When to use them, when to toss them

I recently came across a discussion about authenticity of a dish, or more precisely, the lack of authenticity of a dish that caught my attention. The person relating the incident was the cook, who was presenting her version of a dish her family had innumerable times as she was growing up. The commenter told her that the dish was not ‘authentic’ based on what was the ideal from the home country.

The response to the commenter made my day: “It is authentic to the way I grew up eating it and adjusted it for my preferences now.”.

This made me consider how many cooks seem to be stuck with the idea that a recipe – any recipe – is written in stone and can not be altered for any reason. They literally put themselves into straitjackets to avoid any kind of adjustment be it necessity or creatively.

If you have ever perused a recipe website or any number of cookbooks, you will note that there are hundreds of varieties of the very same dish, each with its’ own variations. This is due to the fact that it has evolved over the years based on any number of reasons.

To be fair, there are certain, shall we call them rules, that cooks need to be aware of, if only to avoid unnecessary problems, but by being aware of those ‘rules’, they have the leeway to springboard from them to create something different.

A recent Glen and Friends video is a perfect example of what I would call springboarding. Check it out:

I love both of these recipes! My version would replace the hot pepper with a bell pepper. I love the gnocchi recipe, too. It is something my father would think of as cornmeal mush (something he would avoid) but I find an interesting and much easier method to produce a flavorful base for the stew.

Food is fluid in so many ways. Recipes change based on location, availability, tastes. When you step out of the straitjacket and begin to experiment in the kitchen, the results can be amazing.