You have to store those products somewhere. 25lb - 50lb bags or buckets of flour, rice, beans and/or other dry goods are not small. Buying produce in bulk may save you money, but you must use the produce before it goes bad which can start to happen within a few days or a week.
My biggest issue is with wastage. My budget is certainly not a few dollars/day - we eat out a lot and our schedule changes (last minute invites, etc) so it's hard to buy fresh things in advance without losing a fair bit along the way.
My idea is for a guide and cookbook that focuses on:
- ingredients that can be stored for a long time (tins of coconut milk, rice, etc)
- things that can be cooked and then frozen/saved for long periods
- shortcuts that aren't awful (frozen vegetables aren't always the devil)
- things you can make with fading vegetables (soups, stock, etc)
Have always wondered if it would be worth doing. Not a glamorous cookbook concept (like most that sell here as gifts), but might appeal to some?
I would buy that... would be very useful for my lack of schedule.
I've collected a fairly eclectic list of throw together recipes in my head than can be made from long life ingredients without being terrible for you.
I bet there's lots of tips to be found - stuff like freezing rice, freezing fresh herbs, other things alot of people dont know about.
For what it is worth 50Lbs of grain (in my case 2-row barley) fit neatly in two 5-gallon home depot buckets. And is enough base grain for five 5-gallon batches of beer.
