It could be the only market they can get to, for a variety of reasons. But, unlike your question, that really is an entirely different topic.

I see selecting the right ingredients as part of MEP. You can prep an array of items and put them in cute little dishes, but what’s the point if you don’t have what you need?

Luis said: “Maura, okay I think I have thought this one out half way. You are right, home cooking is a lot like that. How about this, I will execute one or two recipe driven dishes a week and the rest of the time I will excute as close to a recipe as I can with the ingredients on hand?. I will store what can be stored and cook whatever will perish and go to waste even though I may be writing my own recipes as I go. The upside here is I have FREEDOM to cook anything as long as it comes together and I use MEP(mise en place) techniques. What else is someone with very limited time to do?”

I think that makes sense. I mean,you certainly draw the line at some point with improvising, the aforementioned Alfredo sauce being a perfect example. If I decide I want pasta e fagioli, I’ll make it if I have at least two of the following three ingredients: celery, beer and stock of some kind. (I always have the other ingredients on hand.) If I only have one, or worse, none of them, then I have to make something else.

I really like the idea of making something out of just what you have on hand. Sometimes I can do it, sometimes I can’t. Like right this moment, I trying to figure out what to make for dinner. I’m at a loss. But chances are, I’ll come up with something. (Pancakes are sounding really good right now.)

I think it’s really essential to take this approach if you don’t have a lot of time. Unless you find going to the grocery store fun. Which I totally get.

Where I work, we’ve got the bell peppers out where the customers can select exactly which ones they want, in the quantity they want.

Sure, you can buy bags of yellow onions. But you can also buy them loose.

I thought selecting the right ingredients was part of good eating, the first step in getting the mise together.

So why shop where you’re going to be stuck with second-rate ingredients slathered in shrink-wrap?

(Or, is this another topic entirely?)

I don’t know anyone whose kitchen isn’t at least a little like that. It’s particularly difficult if, like me, you’re not a linear thinking person. So it’s about finding the tools to help you with that. That’s why I think MEP is so valuable. It keeps me organized and focused, which is no small feat.

“mis en place” — Ca veux dire ce qu’il dire!

“My issue is when you need one and someone wants to sell you a pack of six wrapped in plastic.”

Well sure. I don’t buy more than I need. If I think I can go through six peppers in a week (and I can), I might buy them that way. Or I’ll pick out six individual peppers, even if they cost a little more.

“Mise en Place I think is about getting organized and taking control of the recipes. If I substitute that Mozarella I always have tons of laying around for the Parmesan in the alfredo sauce… did I make Alfredo sauce? or did I sabotage that recipe?.”

I think this is where we part, but I get your point now. What I’m saying is that it’s not a bad thing to prepare a meal based on what you already have. I’m not saying it’s the only way to cook,just that it’s an option. And I certainly not saying it’s OK to make Alfredo sauce with mozzarella cheese because you have some left over. I’m saying either go buy some parmesan or make something else with the mozzarella.

“This is why restaurants are in business and will always be. Does BK run out of whoppers and sub in fish or some other protein???? and if they did how would you take it? Would you get it then?”

Well, first I’d have to figure out how I ended up at BK, but no, of course I wouldn’t take it.

Seriously Luis, I wasn’t challenging you. I just wanted to be clear on what you were saying.

Luis, can you expound on this a little. I’m not getting it.

Suppose you need a bell pepper, but you can only find peppers that are twice the size of what you need. Do you not buy it because there will be some left over? For me, that’s just about stretching food, which is vital for many people. If I can find a large bell pepper for .99, why would I buy a smaller one, when I know I can use the larger one within a week?

It’s entirely possible that my synapses aren’t firing properly this morning, so help me out.

I thought I would share her response:

“How do we extend the metaphor to account for the huge mess your meez leaves behind for others?

Hmmm how could that possibly translate to a metaphor for real life?”

Can’t win with sisters.

I don’t see that as a bad thing though. Much of our food is based on just that – using what’s left over for tomorrow’s lunch or dinner. If people hadn’t done that, we might not have pizza!

That said, I’ve also started buying just what I need. (Most of time. The lure of Costco is sometimes irresistible.) I’m lucky enough to have a neighborhood, locally owned grocery store where I can pick up what I need for the next few days. They even sell local produce. And it’s within walking distance. Can’t beat it.

proeats said: “Maura – Please show your husband your first comment. It’s good information presented in an honest way.”

Thank you. And we’ve had the conversation. I even did a full blog post on it. The poor guy is so overburdened with working, taking care of me and taking care of the house, I can’t give him too hard a time. Until I can’t find my microplane, that is.

I’ve been teaching him how to cook. He already understands mise en place. I think he’s a natural.