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A diner cook in Amarillo showed me a $2.50 trick that ended my weekly food waste
Last month I was driving through Amarillo on a work trip and stopped at this little 24 hour diner off Route 66 for breakfast. The cook was this older guy named Ray and we got to talking about grocery costs since I mentioned how much I was blowing at the store every week. He said the biggest mistake people make is buying the same stuff every trip instead of building meals around whatever meat is marked down that day. He showed me how he grabs the discounted pork shoulder or chicken thighs and then just buys rice, beans, and frozen veg to go with it, which came out to like $2.50 a serving. I tried it that same week and my grocery bill dropped from $140 to $85 for the same amount of food. The trick is you gotta be flexible and not walk in with a fixed list, which was hard for me at first since I'm a planner. Has anyone else switched to shopping the markdowns first instead of the recipe first?
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