[bgill]

Something I just thought of that some of the younger group here might not have is an old cookbook. Knowing how to cook from scratch is becoming a lost art. Having an older cookbook (one of the old White Houses or the 1950s Betty Crocker, or the Williamsburg if you already have a good grasp of cooking from scratch) will help them learn to cook with basic foodstuffs.

Also, have a list of substitutions. Such as if you don’t have veg oil you can use apple sauce (or a mashed apple) in a cake. Use water instead of broth. When to use baking powder vs. baking soda. Make cream cheese from yogurt or how to make yogurt. Make a “noodle” from cream and egg. Or that finely ground nuts can sub for flour (yes, normally more expensive unless you have a nut source or you’re out of flour), etc.

[jennychase]

I started making Granola, cookies at home, easy and better taste. No more eating out, cooking at home is fun.
Lot of saving.

[Ladysforest]

Yes, my mom has some REALLY old cookbooks - woodstove era. I have some that are old enough to be pretty useful.

Main thing with old school cooking will be the baking. That is what will be toughest for the ave. person to work out.

I can cook w/cast iron in the fireplace or on an open fire. Baking that way I will learn this year.

I stopped buying bread six months ago, and we are learning to “make do” with my homemade bread. I cheat and have the bread machine mix and knead it, but I take over after that. I developed my own recipe for a wholesome white bread w/oats & honey. Way better than you would think. It’s running about $1.25 a loaf (mostly organic) MAX including electric costs. Wanted to get used to having to plan ahead to make it, and the whole slicing as you need it bit. It takes some getting used to, LOL.

[goodwithagun]

I do a lot gardening and canning which my peer group finds odd (I'm 32). I do not buy poultry and vegetable broth. I save all my veg scraps except potatoes in a bowl in the freezer. When my husband starts complaining about carrot peels falling out of the freezer, I throw the scraps in a pot with water and a hand full of herbs from the garden. After a couple of hours on very low heat, I let it cool and strain into either quart yogurt containers for the freezer or quart jars for the pressure canner. For poultry stock I save my chicken and turkey carcasses- my neighbors even save their Thanksgiving carcasses for me. The freeze great in plastic grocery bags. I add them to the veg scraps and simmer for hours. I get bone broth out of this, which is very thick, gelatinous, and super healthy. I also pressure can this. My only cost is energy to run the stove and the water I added to the scraps. Oh, and canning lids.

[reformedliberal]

I make a fried rice dish when I have leftover cooked rice and egg *noodles* are part of it, especially if I am low on other protein to add in.

Whip up 1-2 eggs.No need to add water or cream, as you want it to be as thick and flat as possible. Oil a griddle and spread the egg onto the pad. Keep tilting the griddle to spread the egg out into a smooth, flat pancake. When almost set, flip the egg, turn off the heat. Set it aside to cool while you make the rest of the dish (note: google the recipe for Nasi Goren). When the rice and veggies are done, slice the cooled egg pancake into strips. Wider is better, IMO. Stir into the hot rice. Would work well with soup, too.