[Sca-cooks] 100 tips for Frugal Feasts

jenne at fiedlerfamily.net jenne at fiedlerfamily.net
Sun Apr 27 10:54:32 PDT 2008


1. Shop at discount stores. You must know what stores are likely to have
what before you start.

2. Plan 2 or more alternative seasonal vegtables so you can use the one
which you find at the best price/quality

3. Bulk buy-- case prices can be significantly cheaper.

4. Resell/split overages from bulk buying, either to another group/event
or to local cooks.

5. Make drink syrups instead of using drink mixes.

6. Peas and lentils are still inexpensive in relative terms. So are favas.
Try dishes with these ingredients. If you have to offer a vegetarian and
non-vegetarian version, it's still worth it.

7. Grains, especially specialty grains, are underused. Try barley, millet,
barley groats, buckwheat etc. Use them with AT least a homemade vegetarian
stock, or make one pot vegetarian and the rest meat, and serve your meat
ON the meat stock grain.

8. Make stews rather than roasts. Leg quarters are the cheapest part of
the chicken.

9. A Gallon can of pomace olive oil from the Middle Eastern or Hispanic
grocery is still cheaper than 2 quarts from the regular grocery.

10. Skimp on the dessert. A dessert served buffet style is completely
documentable for the end of our time period, and can be used to lure
people away from tables.

11. Greens and salads are still inexpensive. Plan a half head of lettuce
or equivalent for each table-- mixing lettuce, spinach and spring mix
makes a great salad, and dressed with kosher salt, cheap red wine vinegar
and pomace oil, goes over really well.

-- 
-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net




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