Reply to Someone explain to me how cooking from scratch is cheaper

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I hear you op about the garlic head and ginger and herbs and chorizo and heavy cream and ....  You waste a lot if you don't make dishes calling for rosemary for 5 consecutive nights!

Which brings me to my point: totally depends on WHAT you're cooking, doesn't it?   [/quote]

exactly, like I made lentil soup with ginger, garlic, onions but then did not cook anything with those ingredients for the next week or so and they all went bad. Or the other day, I made stuffing with fresh rosemary and thyme and then did not cook anything else that required those herbs and they all went bad. I wasted so much money! but I love fresh herbs. [b]I guess I need to freeze a lot more stuff and plan meals that contain the same ingredients in a row[/b]????[/quote]

Yup.  You can also grow herbs really easily -- a pot of the herbs you use most frequently (say, rosemary, thyme, parsley, chives, etc) will save you a ton.  Remember, you can also chop fresh herbs, throw them in an ice cube tray with a bit of water, and freeze them for future hat use.[/quote]

I'm not disagreeing, and I'm trying not to be combative (really!) but I have found that these suggestions are not acceptable to me personally.  Living in DC (vs Los angeles), potted herbs don't taste good in October - march 15 when grown on my indoor windowsill. Frozen herbs taste frozen ('cept basil) to me.  I am cursed by my palate and let the perfect be the enemy of the good ...

And then, if I know my dish is going to taste frozen-y / windowsill-y / out-of-season-y (tomatoes, ie) ANYway, I get weak and order out or grab a frozen TJs marinaded salmon piece. 
[/quote]

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