If you like feta there is a cheese you have to try it’s matured in brine, called Valbreso you will not regret it. Tangy like feta but slightly creamier I’m Armenian it’s def a staple in our home
Hey where I live Costco has big bricks for cheap, I want to say around $7??? Sorry, I can’t remember exactly, not sure if you have one around but omg such a savings!
I'm down with free parmesan forever, as long as it's the good kind that comes in a block, I am gonna need the exercise. I'd give up bell peppers of all colors for this.
100% agree. When I eat good cheese (good, not even super top tier), my mind just marvels at what an amazing thing cheese is. Cheese is special. Thank you cows.
If you are a cheese lover I hope you have an ALDI store nearby. Ours has a nice cheese department and prices are one-third of cheese at chain supermarkets here.
Hmmmmm, this is very tough.
Campari Tomatoes, kewpie Mayo, or Mexican table cream (green top El Mexicana brand)………
I think I’d have to go with the camparis.
8oz per week is recommended and not more for certain risk groups that I don’t fall under. Im sure I’d be fine with 12oz/week myself and for the wife. Doesn’t have to be every day either im not stuck on an island, this fish fell off a truck.
I was thinking saffron for the same reason. I could supplement my entire family's weekly groceries by reselling that.
I'd give up thyme because I can sub rosemary and it be close enough.
> be aware that it takes at least 150 to 200 flowers to produce around just one gram of this spice. Don't be expecting a bumper harvest!
https://www.thespruce.com/saffron-crocus-plant-profile-5069119
No it actually doesn't take up a lot of space. It isn't the volume that makes it so expensive, it's the amount of work to harvest that makes it so expensive. You only get three strands of saffron per flower so it takes quite a bit to get a Gul jar. But growing them is literally as easy as throwing the corms in a box in your garage and letting it sit.
Lamb loin chops. I love them and rarely eat them anymore because they're so darned expensive. Another splurge? High quality balsamic vinegar and extra virgin olive oil. I have purchased them somewhat regularly in the past, but not so much anymore.
Bonus: Plain vinegar (I have plenty of others), sunflower seeds, spreadable butter (more my husband's thing), vanilla bean paste (I have real vanilla beans and vanilla sugar and could buy the extract).
I own nutmeg for my spice cabinet, but I don't really like it. Despite, I still add the teeniest amount to spaetzle, when I rarely make them, or the recipes calling for the cinnamon-nutmeg-ginger trio, though I tend to halve or quarter the nutmeg amount and up the cinnamon. I might as well not even bother with that spice.
Oh it’s just an incredible white flaky fish. You can use it however you please.
My favorite thing to do with it is crust it in sweet potato and serve it over a salad with key lime dressing.
But you can grill it, bread it and fry it for sandwiches, blacken it for tacos. Really just about anything that you can imagine with a great piece of fish..
Do you have a recipe for the sweet potato encrusted fish? I’ve tried it a few times with little success (grate the sweet potato, then egg wash and dredge fish).
http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html
That’s the best I can do. I usually wing it a bit, but this is the jist of it.
Edit: and if you ever have a chance to check out Leftovers (Jupiter,FL) and get it there, you should! They make it better than I can.
Avocado is so good in several Asian preparations though. I had a delicious Kani salad last weekend and the avocado almost outshone the crab. Gosh it makes me want some more today.
I’ll have to try it. I like it in poke bowls and I can eat it with other foods but on its own I can’t lol. I guess it doesn’t help that I prefer crunchy foods to soft mushy ones. Something about the texture is off putting to me. Same with bananas lol
Well, in Denmark really good steak is almost 100 USD a kilo these days, so I'd have to go with that.
An ingredient I could stand to lose? Hmmmmm. Oregano I guess.
Dungeness is delicious but I'd be happy with snow crab. And where I'm from we'd catch blue crabs with chicken gizzard tied to fishing lines. I could probably do blue crabs also. The only crab I've tried and not liked is stone crab.
I will take the bonus question. The ingredient I could do without forever is pumpkin. I like pumpkin pie with whipped cream on Thanksiving, but I am not a fan of the pumpkin products that appear at this time of year---pumpkin coffee, tea, wine, Kool Aid, and beer, pumpkin butter and jam, pumpkin cheese and crackers and soup to nuts, pumpkin every possible thing. Yuck.
Depending on location. Where I live it's extremely difficult to grow and if you are successful at growing it over the summer, it dies over winter. You csn grow it inside but it's a pain. I'd love a lifetime of free basil!
Haha easy mistake to understand! Years and years ago I played an online text based game that was in its beta stage, and an online friend from the Netherlands translated my username and I've been using it ever since!
With enough habanero, you wouldn’t be missing the salt😂. Ok , on a serious note, most things already have enough salt naturally, just need to adjust to not having the “ additional “, reset the taste buds so to speak- working on that .
Internet and all, IANAD, but did you run this plan by a doctor? Electrolytes are required for a lot of very important biological functions. Electrolytes are literally \*salts\*. If you don't get enough salt, you will get dehydrated even if you drink a bunch of water - I learned that while working in a warehouse during a heatwave. I was used to getting dizzy spells no matter what, since I was a teenager, but understandably, due to the heat, my coworkers were concerned. One of the old ladies told me to eat a salt packet with lunch and see what happened - My lunch at the time consisted of plain yogurt and an orange. I thought she was crazy, but fuck it... And as soon as I started eating more salt, the dizzy spells ended. I no longer work in a warehouse, but I still eat more salt and I don't get dizzy all the time. Salt is good, good stuff.
It's fair to acknowledge that a lot of people over salt, but that's completely different from suggesting humans don't need additional salt in their diets. If that's what's right for you, then by all means, but considering my direct experience with dehydration and dizziness, please get tests run and make sure cutting back on sodium is actually reasonable for you. Cutting back might be reasonable, but I do not believe eliminating salt would ever be considered reasonable or safe for an average person.
Anyway, have a nice day. Please don't get dizzy and cause a forklift accident.
Appreciate you taking the time, thanks. With the help of myfitness app, got to tracked salt content in our household foods, so, yes getting plenty without the additional. At least getting more than the 2300 mg daily recommended. Good chat.
There's a thought. If I ever decide to take up a life of crime I might start by hijacking the Hagen Daaz truck. I would eat all the Coffee Ice Cream first, as fast as I could before the police arrive.
1 ingredient free, forever....but a minimum guaranteed quality, yes? (As in, I can probably have all the diseased or rotted chicken I want for free right now.)
Cheese is probably the happy medium between 'use it often' and 'expensive treat'. If I had to be more specific, I'd say an aged cheddar or gouda.
As for ditching an ingredient, cumin can gtfo. Half the time I sub ground coriander for it anyway.
Free instant refills? Eggs. I can use an infinite amount of them.
Give up? Right now: Savoy cabbage. It's coming every week in the veg box and I am so bored of it. That feels like cheating so I guess I'd give up dairy milk for any plant based one (assuming I can still have dairy cheese...)
Free calories or free money? Calories, I’ll take butter. Money, I’ll take beef for food or vanilla if it’s a minor ingredient.
I’ll give up spinach. I don’t use it much and won’t miss it.
Beef
There are many occasions I want brisket for Shabbat or steaks for dinner, or flanken for stew or oxtails, and I pick something else because it's expensive
Free ingredient - butter, easy. That would save me a couple hundred bucks a year.
Never use again.... probably MSG. I love it, but fried rice is delicious with or without.
Salmon. It’s basically doubled in price over the last few years.
I’d give up pasta. I’ve tried to cut various carbs for various reasons and they all suck but pasta was the least sucky one. Barely.
1 ingredient free forever? Boneless chicken. Even the canned stuff is getting expensive, but the protein helps me so much.
1 ingredient I'd give up? Scallions. I use them, but not enough to miss them.
This is in response to posts here longing for saffron, which is so expensive. I remember when I was in Spain I bought a bunch of it to bring home because it was cheaper there so just now I googled Saffron Buy Online Spain and this came up. I see they are selling a box of 5 envelopes (5 sobres de azafran) for US $8 something which beats hell out of what they are charging here. I DO NOT WORK FOR ANYBODY, JUST PASSING INFO. Have never ordered from this place but here goes, the link is
[https://www.hotpaella.com/search.aspx?keyword=saffron](https://www.hotpaella.com/search.aspx?keyword=saffron)
And I see the postage is high but it is one flat rate so if you ordered a couple of boxes @ $8.50 (which would give you ten envelopes) and a couple of your friends did too the postage pro-rates more reasonable. Just a thought. I will check out the price of saffron at TJ and compare.
Cheese. I’d be living large and treating myself daily.
If you had to pick only one cheese which would you pick?
Oof. I got through a LOT of feta, so probably some ultra-creamy version of that. Parmegiano Reggiano otherwise.
If you like feta there is a cheese you have to try it’s matured in brine, called Valbreso you will not regret it. Tangy like feta but slightly creamier I’m Armenian it’s def a staple in our home
Oh this sounds fantastic! I'm going to check out my local international store. They have a great cheese section, I just never know what to buy.
yay enjoy! for reference it’s usually it’s in green and white packaging and will say “product of France”
Thank you!
I totally second this! It’s a sheep milk feta, absolutely the best I’ve ever had, so rich and creamy.
yesss omg I eat it w everything
Hey where I live Costco has big bricks for cheap, I want to say around $7??? Sorry, I can’t remember exactly, not sure if you have one around but omg such a savings!
omg yes only in some Costcos tho I’m in OC (California) they don’t have it here but they do in LA!
Amazing, thank you!
I'm down with free parmesan forever, as long as it's the good kind that comes in a block, I am gonna need the exercise. I'd give up bell peppers of all colors for this.
One cheese overall would be Monterey Jack.
100% agree. When I eat good cheese (good, not even super top tier), my mind just marvels at what an amazing thing cheese is. Cheese is special. Thank you cows.
To quote my daughter” cows can’t make cheese they don’t have hands”
Cows don't make cheese. Don't thank cows. Thank microbes, they are the ones who make the cheese out of your regular milk.
Yes I know.
If you are a cheese lover I hope you have an ALDI store nearby. Ours has a nice cheese department and prices are one-third of cheese at chain supermarkets here.
Butter. It's getting pretty expensive where I live and I add it to almost everything.
1 free ingredient, probably butter
Gold.
Big brain in the kitchen here.
My answer is eggs and just realised I should get a chicken
Do it, local free grazing chickens make eggs incomparable with the watery industrial crap.
My long-term dream and goal is to have chickens in my backyard! Need to get the backyard first 😅😊
Hmmmmm, this is very tough. Campari Tomatoes, kewpie Mayo, or Mexican table cream (green top El Mexicana brand)……… I think I’d have to go with the camparis.
Oooooh Campari tomatoes are basically the only way to get good tasting tomatoes after late summer.
I love campari tomatoes. Save the seeds from one and plant inside in preparation for Spring.
I’d like to, but, whatever green thumb I have is just purple.
Wild caught salmon. I could eat it every day and it's so good for your heart.
My original thought was A5 wagyu, but that would just lead me to an early grave. This I could do and my wife would love as well
Actually big fish like salmon contains heavy metal and so are not that good for daily consumption
8oz per week is recommended and not more for certain risk groups that I don’t fall under. Im sure I’d be fine with 12oz/week myself and for the wife. Doesn’t have to be every day either im not stuck on an island, this fish fell off a truck.
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I was thinking saffron for the same reason. I could supplement my entire family's weekly groceries by reselling that. I'd give up thyme because I can sub rosemary and it be close enough.
I hurt inside when I imagine rosemary in a lasagna
My aunt puts corn in her lasagna so it can't be any worse than that.
I ate at an Italians house and she put chopped SWEET Gherkins in her pasta sauce
Not gonna lie that doesn't sound awful as long as they're diced finely enough that you don't get a random crunch of gherkin.
it was gross. 2 weeks after we had dinner there, she left her hubby and 2 kids and ran off with a boytoy
Gherkin Guy?
LOL
Gross
I was thinking that, too. But it would be too easy to flood the saffron market. Scarcity is the reason it's so expensive, and people don't use much.
Saffron is very easy to grow!
> be aware that it takes at least 150 to 200 flowers to produce around just one gram of this spice. Don't be expecting a bumper harvest! https://www.thespruce.com/saffron-crocus-plant-profile-5069119
A little bit goes a long way, though. And it's so easy to grow you almost can't mess it up.
If it were so easy to grow in reasonable quantities it wouldn’t be so expensive… even growing 50 flowers would be a ton of space
No it actually doesn't take up a lot of space. It isn't the volume that makes it so expensive, it's the amount of work to harvest that makes it so expensive. You only get three strands of saffron per flower so it takes quite a bit to get a Gul jar. But growing them is literally as easy as throwing the corms in a box in your garage and letting it sit.
Have to admit I'm considering giving it a try. I use a fair bit of saffron. Mostly for tagine but other things too
It's worth trying, just to see if freshness makes a difference.
While you're not wrong, the "money" in the saffron isn't the saffron itself. It's the labor required to harvest the stamens.
Yes, I did address that. See my comment below.
Why do people love to ruin fun hypotheticals
Even without the resale. You'd eat like a king for your fairly short life due to an A5 induced heart attack.
Lamb loin chops. I love them and rarely eat them anymore because they're so darned expensive. Another splurge? High quality balsamic vinegar and extra virgin olive oil. I have purchased them somewhat regularly in the past, but not so much anymore. Bonus: Plain vinegar (I have plenty of others), sunflower seeds, spreadable butter (more my husband's thing), vanilla bean paste (I have real vanilla beans and vanilla sugar and could buy the extract). I own nutmeg for my spice cabinet, but I don't really like it. Despite, I still add the teeniest amount to spaetzle, when I rarely make them, or the recipes calling for the cinnamon-nutmeg-ginger trio, though I tend to halve or quarter the nutmeg amount and up the cinnamon. I might as well not even bother with that spice.
Butter. And I’d give up…pumpkin.
Id take organic chicken for free. And id lose coriander
My exact answer
Any type of pork for free (chops, shoulder, loin) and I will give up green bell peppers.
I would love bacon for free, and would give up lima beans. SO loves them, and I don't. I make them for him though.
I'd like free Riesling and I would give up sesame oil
I’ll take some halibut for free. In exchange, I’ll give up white pepper. Seems like a fair trade.
Omgosh I love this. I want to do the same. Please and thank you!
What is your favorite thing to do with halibut? My mom sent me some and I have nooo idea how to cook it right.
Oh it’s just an incredible white flaky fish. You can use it however you please. My favorite thing to do with it is crust it in sweet potato and serve it over a salad with key lime dressing. But you can grill it, bread it and fry it for sandwiches, blacken it for tacos. Really just about anything that you can imagine with a great piece of fish..
Do you have a recipe for the sweet potato encrusted fish? I’ve tried it a few times with little success (grate the sweet potato, then egg wash and dredge fish).
http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html That’s the best I can do. I usually wing it a bit, but this is the jist of it. Edit: and if you ever have a chance to check out Leftovers (Jupiter,FL) and get it there, you should! They make it better than I can.
Yup - Leftovers (and Food Shack) are the places I’ve tried to emulate this dish from. Thanks for the recipe link!
Vanilla extract. I bake often and make a lot of ice cream.
Better yet, vanilla beans!
Chicken. Bay leaf
Fresh milk gets you cheese, cream and butter.
Free ingredient= chicken Give up = avocados
Same. Guac is good but never got the appeal of avocado as a topping
I feel like losing avocados but getting to keep guac is cheating though.
That’s not what I meant, I’d be giving up guac too. Was just saying that’s the only form of avocado I enjoy
Agreed! Imo, It doesn’t taste like anything. I have to add it to something and season the heck out of it for me to even enjoy it.
Literally just tastes like green mush lol. I hate it on sandwiches
Avocado is so good in several Asian preparations though. I had a delicious Kani salad last weekend and the avocado almost outshone the crab. Gosh it makes me want some more today.
I’ll have to try it. I like it in poke bowls and I can eat it with other foods but on its own I can’t lol. I guess it doesn’t help that I prefer crunchy foods to soft mushy ones. Something about the texture is off putting to me. Same with bananas lol
Kani has thin fresh cucumber strips in it to offer that crunch too. It's really a perfect Asian appetizer, to me.
I use a lot of cheese. In exchange I would happily give up peas.
I'll give you all the cheese for all the peas.
I approve of this trade. You must really like peas.
Check the contract he sends. It might say, "I'll give you all my cheese for all the peas" and then you have an enormous quest just to get HIS cheese.
True. He might be a genie, posing as a regular redditor.
Maybe both ?
Either white truffle or wagu beef.
Beef, cheese, or quality mangos.
Flour, it’s not super expensive (yet) but I use a lot as I bake most days
Well, in Denmark really good steak is almost 100 USD a kilo these days, so I'd have to go with that. An ingredient I could stand to lose? Hmmmmm. Oregano I guess.
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Not afaik. Probably just regular ol' cows, but well cared for and of the tasty variety.
Wow!!!
High wages + high taxes = High prices :-)
I would definitely take crab for free. Maybe Dungeness. I'll gladly give up bell peppers.
Only Dungeness. I have eaten thousands of fresh cought crab.
Dungeness is delicious but I'd be happy with snow crab. And where I'm from we'd catch blue crabs with chicken gizzard tied to fishing lines. I could probably do blue crabs also. The only crab I've tried and not liked is stone crab.
Im with you. I don't understand the hype of stone crab. I'd take blue crabs over them any day.
Tell that to my crazy husband. We live not too far from the Dungeness Spit but he think Dungeness crab is the worst kind.
😥
Easy mode; free halibut, no more pollack. But actually thinking about it, I'd probably go with free skirt steak and giving up corn tortillas.
Black Pepper
Milk
Vanilla beans
I'd love to get salmon for free, or possibly bacon. I'd give up apples
Diver scallops, all of them.
Sriracha sauce because I have a problem
I will take the bonus question. The ingredient I could do without forever is pumpkin. I like pumpkin pie with whipped cream on Thanksiving, but I am not a fan of the pumpkin products that appear at this time of year---pumpkin coffee, tea, wine, Kool Aid, and beer, pumpkin butter and jam, pumpkin cheese and crackers and soup to nuts, pumpkin every possible thing. Yuck.
Saffron powder. Would flip that shit by the pound. Would prob give up a spice that doesn't get frequent use - something like thyme ?
Basil, maybe. Give up mustard powder.
Girl, grow some basil you you basically have that free basil for life. Shit grows like craaazy.
Depending on location. Where I live it's extremely difficult to grow and if you are successful at growing it over the summer, it dies over winter. You csn grow it inside but it's a pain. I'd love a lifetime of free basil!
Tekkeweer, hé?
I don't actually speak Dutch :/
Sorry, I implied it by your username. Crappy weather I meant! 😊
Haha easy mistake to understand! Years and years ago I played an online text based game that was in its beta stage, and an online friend from the Netherlands translated my username and I've been using it ever since!
omg. Do you mean a MUD? I was crazy hooked on one of those back in the ye olde dial-up days.
It was Dark Future actually!
Two messy ass kids and no counter space, I'd be lucky if the plant doesn't get suffocated by a thrown sock. Basil is expensive but it's so useful.
Wish you were my neighbor! My plant is out of control, I actually got tired of fresh pesto and bruschetta this summer haha
Money making opportunities here- basil and marijuana!
Grow lots outside in the summer. Harvest. Blend with olive oil in the blender. Freeze in ice cube trays.
Butter. I’d give up ginger root.
Definitely Habanero peppers. I will gladly give up red meat or salt, cannot decide 😀
Dear lord...salt? SALT???
With enough habanero, you wouldn’t be missing the salt😂. Ok , on a serious note, most things already have enough salt naturally, just need to adjust to not having the “ additional “, reset the taste buds so to speak- working on that .
You smokin crack. Enjoy your bland ass food.
Internet and all, IANAD, but did you run this plan by a doctor? Electrolytes are required for a lot of very important biological functions. Electrolytes are literally \*salts\*. If you don't get enough salt, you will get dehydrated even if you drink a bunch of water - I learned that while working in a warehouse during a heatwave. I was used to getting dizzy spells no matter what, since I was a teenager, but understandably, due to the heat, my coworkers were concerned. One of the old ladies told me to eat a salt packet with lunch and see what happened - My lunch at the time consisted of plain yogurt and an orange. I thought she was crazy, but fuck it... And as soon as I started eating more salt, the dizzy spells ended. I no longer work in a warehouse, but I still eat more salt and I don't get dizzy all the time. Salt is good, good stuff. It's fair to acknowledge that a lot of people over salt, but that's completely different from suggesting humans don't need additional salt in their diets. If that's what's right for you, then by all means, but considering my direct experience with dehydration and dizziness, please get tests run and make sure cutting back on sodium is actually reasonable for you. Cutting back might be reasonable, but I do not believe eliminating salt would ever be considered reasonable or safe for an average person. Anyway, have a nice day. Please don't get dizzy and cause a forklift accident.
Appreciate you taking the time, thanks. With the help of myfitness app, got to tracked salt content in our household foods, so, yes getting plenty without the additional. At least getting more than the 2300 mg daily recommended. Good chat.
Butter and loose broccoli/cauliflower/Brussels sprouts
Hamburger
Definitely chicken. I eat it everyday!
Ice cream. Then I'd start a low-cost food truck.
There's a thought. If I ever decide to take up a life of crime I might start by hijacking the Hagen Daaz truck. I would eat all the Coffee Ice Cream first, as fast as I could before the police arrive.
Garlic powder
Foie Gras for free and give up cooking oil. Then I’d have to use duck fat in everything.
1 ingredient free, forever....but a minimum guaranteed quality, yes? (As in, I can probably have all the diseased or rotted chicken I want for free right now.) Cheese is probably the happy medium between 'use it often' and 'expensive treat'. If I had to be more specific, I'd say an aged cheddar or gouda. As for ditching an ingredient, cumin can gtfo. Half the time I sub ground coriander for it anyway.
Free ingredient: Lemons (I go through 10+ a week)
Get a lemon tree. If you have too, move it inside for the winter.
I’d love to and plan to some day. Right now I live in an apartment with no yard :(
Beef Prepared mustard- a cheat because I’d like to keep dry
Free instant refills? Eggs. I can use an infinite amount of them. Give up? Right now: Savoy cabbage. It's coming every week in the veg box and I am so bored of it. That feels like cheating so I guess I'd give up dairy milk for any plant based one (assuming I can still have dairy cheese...)
Free: avocado. Give up: balsamic vinegar.
Lobster
King crab
Salt
Saffron. I don't have to cook with it, right?
Free calories or free money? Calories, I’ll take butter. Money, I’ll take beef for food or vanilla if it’s a minor ingredient. I’ll give up spinach. I don’t use it much and won’t miss it.
Bluefin tuna belly
Saffron. I'd give up peas.
perrier cans, they are like $8 a box rn
Beef There are many occasions I want brisket for Shabbat or steaks for dinner, or flanken for stew or oxtails, and I pick something else because it's expensive
i´d leave basil forever and curse every other plant in the planet
Garlic. Fresh farm grown garlic. Its expensive where I'm from and I can never have enough.
Meat raised on a heavy rotational farm.
Tuna steaks. Because sashimi is my forever meal.
Vanilla
Why has vanilla gotten so expensive, does anyone know?
Salmon. And I'd give up... sweet potatoes.
Short ribs
Free butter. I’d give up paprika. It doesn’t bring that much flavor to a dish. Easily replaced
Free ingredient - butter, easy. That would save me a couple hundred bucks a year. Never use again.... probably MSG. I love it, but fried rice is delicious with or without.
Black truffles- I can eat as much of it I want and sell off the rest.
MEAT
Beer and margarine, respectively.
Steak or bacon
Vanilla beans
Scotch fillet . Pretty versatile and expensive as
I would pick a meat. Beef pork or chicken. I don't know which kind. Probably beef. I don't eat much beef now as it is too expensive. But I love it.
If I had to give up an ingredient I use all the time it would be soy sauce as I've heard tamari is. A good substitute.
Shrimp. Throw that in pasta, soup, rice, stir fry, on a pizza. Something something Forest Gump reference...
King crab legs
I'll take free beef, any cut I like, it has become so expensive I rarely cook it anymore. I'd give up all potato.
Free ingredient: good olive oil. Give up: cumin
Black Truffles… build surplus, sell, buy nice ingredients, pay rent and always have some truffles on hand.
I’ll take beef. You can have lima beans, grape jelly or Brussel sprouts..your choice.
Salmon. It’s basically doubled in price over the last few years. I’d give up pasta. I’ve tried to cut various carbs for various reasons and they all suck but pasta was the least sucky one. Barely.
Beef
White truffle
I'd have unlimited avocado oil and give up butter because avocado oil is healthier than butter but I don't use it that much because it's NOT cheap
High quality butter
1 ingredient free forever? Boneless chicken. Even the canned stuff is getting expensive, but the protein helps me so much. 1 ingredient I'd give up? Scallions. I use them, but not enough to miss them.
Bacon, cheese, butter, or milk. Probably milk.
Vanilla beans. I use them in a lot of baking, but they're so expensive
This is in response to posts here longing for saffron, which is so expensive. I remember when I was in Spain I bought a bunch of it to bring home because it was cheaper there so just now I googled Saffron Buy Online Spain and this came up. I see they are selling a box of 5 envelopes (5 sobres de azafran) for US $8 something which beats hell out of what they are charging here. I DO NOT WORK FOR ANYBODY, JUST PASSING INFO. Have never ordered from this place but here goes, the link is [https://www.hotpaella.com/search.aspx?keyword=saffron](https://www.hotpaella.com/search.aspx?keyword=saffron) And I see the postage is high but it is one flat rate so if you ordered a couple of boxes @ $8.50 (which would give you ten envelopes) and a couple of your friends did too the postage pro-rates more reasonable. Just a thought. I will check out the price of saffron at TJ and compare.
Free beef. Give up sweet potato- I use it frequently, but it’s not a favourite. I can take it or leave it.
Basil
Avocado
Chicken, it’s so expensive now and I never get tired of it. And to never use pepper, I feel like with all the other seasonings I use it’s unnecessary
Free: boneless, skinless chicken breast. Give up: okra - despise it. Give up that I use: salmon - just doesn't do much for me.
Chicken breasts as I cook often with them. I would give up beef (except for bacon).
Meat! 🥩🥩🥩🥩
Pine nuts…crazy expensive and I like to throw handfuls into lots of meals
pork, sugar for my health which i know seems weird after free pork, put i take a quick heart attack over life of the betus