Recession Gourmet

I am deeply amused by Time Magazine’s Recession Gourmet piece last month. A fun little jaunt with a Top Chef for one meal that feeds four for $10. Cute. Tasty. Amateurs.

An applaudable effort, I’d love to try all six recipes on the website, but $10 is such an extravagance for one meal on the piety diet-y. Well, in my case, it could probably be stretched to six meals, and unrecognizable by the end of the week since I’d re-fashion the leftovers so I don’t get bored. So maybe Tom Coliccio’s pasta and pork loin would serve me well. Except that I don’t have any olive oil. Necessary as in Joel Stein’s recipe instructions: “you’ll be using a lot of it, so get used to it”. That’s a big ticket item that Joel and Tom didn’t have to buy which would have busted through the $10 ceiling.

There is some careful deliberation at the grocery store, and they’re certainly right about the rising cost of food. A good place for value in quantity, the bountiful supermarket can be deceptive. When you only have $1.04 left over and want to buy eggs, but the starting price is $2 for a half dozen, you’re out of luck. Thus, I have no eggs. I wish that I could go to a market that sells small scale items for small scale prices. Someplace where I can buy 2 eggs at a time or a stalk of celery instead of a bunch. Does anyone really finish that hulking bunch of celery? A statistic mentioned in Ron Leiber’s column from the Department of Agriculture states that Americans waste 27 percent of food available to human consumption. At $25 week, I can’t afford that.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: