[Sca-cooks] Getting the most use out of a particular food

[Diana Skaggs]

I remember fondly a series of shows done by Jeff Smith "The Frugal Gourmet." The premise was to "cook Saturday and eat all week."  
 
One thing I do is after roasting a chicken, save the bones, skin and scraps. Freeze and when I have several, make stock. Same with the Thanksgiving turkey. 
 
I have a question for the group.  Last night I was shopping. I found a lovely 5# bottom round roast for $2.18 per pound.  My SO said "lookie here, a brisket, way bigger, for the same price."  I tried to explain to him, by the time I carved all the fat off the brisket, I wouldn't have any more usable meat than on the roast. Is there any other reasons anyone can think of?
 
Then we discussed how many meat servings we should get from a 5# roast. Since SO and son are big meat eaters, it would only make one meal instead of the 3 or 4 meals it should.
 
Liadan