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[quote=Anonymous][quote=Anonymous]I recently saw an Instagram reel where a woman was bragging about being an "Ingredient Household" and I went down a rabbit hole to figure out what that meant and it seems to just mean . . . she has groceries?  And makes meals from them?  It was pretty confusing and made me think that there's no baseline anymore.  There are probably people being raised only eating eggs from their own backyard and also people being raised eating only food that comes to them courtesy of Johnson & Johson and the four middle aisles of the grocery store.

I make most meals from scratch - pasta sauce, roux, almost all of the stuff listed above.  Past that, is it considered "from scratch" now to boil your own eggs, peel your own garlic, and chop your own vegetables?  Because I know you can buy all that stuff at step 2 now.  But I would feel clinically insane to brag about making my own hardboiled eggs "from scratch".  To me that's just . . . how you get a hardboiled egg. [/quote]

Once of the things that struck me most about the state of groceries during the pandemic was that pre-made foods were wiped out. TV dinners, canned soups, those bags of mixed frozen seasoned veggies you throw a chicken breast into. Also dry pasta. It really illustrated for me how many people simply don't know how to cook, or aren't equipped to. (Very important to note that owning the full range of equipment and having reliably functional kitchen appliances is a privilege not available to all.)

When I think of cooking from scratch, I think of the ingredient list on the alternative. Like bread. That is a four-ingredient product: flour, yeast, water, salt. Pepperidge Farms white bread lists: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, MONOGLYCERIDES, WHEY*, MALTED BARLEY FLOUR, SOY LECITHIN.

I'm motivated by the avoidance of extra, non-essential ingredients that make food shelf-stable. Shelf stability is a good thing sometimes! Sugar and salt are great preservatives! But I don't want so much in my diet day in and day out. 
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