re: Pork Marsala (photos)

quote:

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cooking for 2

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This is not always easy to accomplish, but a growing necessity at our house. We like to eat well, and saving as much food budget money as possible through portion control and cooking no more than reasonable allows us to eat pretty much whatever we want while holding down food costs (and calorie content through portion control). I have problems with portion control, but most of the time I do OK cooking for 2.

If a portion cost is $4.00 for a meal, then the cost difference in making enough (2 portions) and too much (say 4 portions) would be $8.00. $4 seems high, but look at beef. A portion of beef may be $8-$10. Fish is close to the same.

If we know that leftovers are good we might make extra and freeze it or serve within the next two days from the fridge. That is not always the case, and we hardly ever keep anything for more tha 48 hours in the fridge because of food safety concerns. Cooking is a pleasure for me, so I'd just as soon cook as to heat up leftovers.

I know that some restaurants will keep cooked food under refrigerated storage for several days to a week, but not at my house. With that in mind, it is just smarter to cook only what we will eat if at all possible.

I like to shop at Sams because they have quality products in their butcher case in Meridian. The fact that they package 4-6 portions in a pack of beef or fish or pork is a real problem when cooking for 2.