seans_potato_business
Senior Cook
I'm a student and can only afford certain things. Below is a list of ingredients that I buy because they are fairly cheap at my current locale. I don't appreciate recipes that call for ingredients beyond my limited range (I earn practically no money - it just trickles out of my account for rent, food and health insurance (mandatory in the Netherlands)). In my experience, most people are quite insensitive to the concept of my limited resources - what is cheap to you, is probably not cheap to me; please don't suggest chicken - I can't afford it!
Meat, at least where I live, is quite expensive compared to vegetables, per unit weight, so the only meat product that I tend to buy is 'leverwurst' (liver-sausage) which contains a large proportion of vegetable anyway.
I prefer to avoid things which I believe are devoid of nutritional value (cucumber - I prefer fibre sources to also provide vitamins/minerals). I've noticed that sprouts, yukky as they are, are quite cheap, and would like to place special emphasis on their use (although any other combination also appreciated).
The kitchen equipment that I have available is pretty basic.
My pantry can consist of (classified as best I can; it's likely that I've forgotten a couple of things, but not much):
Dairy:
Milk
Eggs
Cheese (cheapest; somewhat softer and less flavourful than Cheddar)
Meat:
Liver-sausage
Produce:
Potatoes
Onions (white)
Broccoli
Carrots
Peas
Brussels sprouts
Lettuce
Baked beans
Tinned tomatoes
Strained tomatoes
Apples
Bananas
Oranges
Split peas (yellow and green)
Grains:
Museli
Flour
Cornflour
Bread (brown but not wholemeal) [Flour comes from grains and bread comes from flour...]
Rice (brown and white)
Herbs and spices:
Fresh parsley
Fresh chives
Paprika
Salt
Pepper
Thyme (dried)
Garlic powder
Ginger powder
Dill (dried)
Chemicals:
Monosodium glutamate
Sugar (white and brown/unrefined?)
Other:
Macaroni (made from durum wheat)
Mustard (French as well as 'seedy')
Peanut butter (smooth)
Oil (sunflower, peanut and olive)
Chicken and beef stock cubes
Baking powder
Yeast
Thanks for reading and thanks in advance for any serious suggestions.
Meat, at least where I live, is quite expensive compared to vegetables, per unit weight, so the only meat product that I tend to buy is 'leverwurst' (liver-sausage) which contains a large proportion of vegetable anyway.
I prefer to avoid things which I believe are devoid of nutritional value (cucumber - I prefer fibre sources to also provide vitamins/minerals). I've noticed that sprouts, yukky as they are, are quite cheap, and would like to place special emphasis on their use (although any other combination also appreciated).
The kitchen equipment that I have available is pretty basic.
My pantry can consist of (classified as best I can; it's likely that I've forgotten a couple of things, but not much):
Dairy:
Milk
Eggs
Cheese (cheapest; somewhat softer and less flavourful than Cheddar)
Meat:
Liver-sausage
Produce:
Potatoes
Onions (white)
Broccoli
Carrots
Peas
Brussels sprouts
Lettuce
Baked beans
Tinned tomatoes
Strained tomatoes
Apples
Bananas
Oranges
Split peas (yellow and green)
Grains:
Museli
Flour
Cornflour
Bread (brown but not wholemeal) [Flour comes from grains and bread comes from flour...]
Rice (brown and white)
Herbs and spices:
Fresh parsley
Fresh chives
Paprika
Salt
Pepper
Thyme (dried)
Garlic powder
Ginger powder
Dill (dried)
Chemicals:
Monosodium glutamate
Sugar (white and brown/unrefined?)
Other:
Macaroni (made from durum wheat)
Mustard (French as well as 'seedy')
Peanut butter (smooth)
Oil (sunflower, peanut and olive)
Chicken and beef stock cubes
Baking powder
Yeast
Thanks for reading and thanks in advance for any serious suggestions.
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