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Yup. Your new best friends are rice, beans, white sugar, molasses, (did you know that brown sugar is just white sugar plus molasses?), salt, all purpose flour, oatmeal, and lentils. Bought in bulk. And use your local ethnic markets for spices and bouillons; They’re often 3-5 times cheaper than your local grocery store.
You can just buy one or two things per paycheck, if you can’t afford all of them at the same time. Or hell, get some friends together and split a bulk bag. I have a 10 pound bucket of rice (split from a larger 25 pound bag) that I have been working on for literal months. A 20 pound bag of rice can keep you full for so fucking long, as long as you store it properly.
Then you just add extra things when you can. Maybe you have potatoes, an onion, a clove of garlic, and some pork this week. So you make a loaded baked potato soup. Also, learn to dress up instant ramen. A scoop out of a giant bag of diced frozen veggies will do a lot. If you can afford it, add a soft boiled egg too.
“Nobody has time for flour, cuz you need to wait for it to rise!” Use baking powder recipes, or flatbreads instead. Learn to make biscuits and scones, if you want to bake. Tortillas are stupid easy to make; They’re literally just flour and water, pressed flat (fucking use an empty wine or beer bottle if you don’t have a rolling pin) and cooked on a flat hot surface like a skillet. I could literally fit the entire tortilla cooking process, from raw flour to finished tortillas, into an uncut 5 minute TikTok tutorial if I wanted to. Congrats, now you have tortillas for 2¢ each, instead of a 10 pack for $5. And they’ll fucking taste better than the store-bought ones, because they’re fresh and hot.
“I don’t have a rice cooker so I can’t make rice!” Do you think people have been using electric rice cookers for thousands of years? My brother in Christ, people have been cooking rice using the “just put a fucking vessel over fire” method for over nine millennia now. Will you likely fuck it up the first time, and accidentally make porridge? Yeah. But that’s a learning opportunity, and you only spent like 5¢ making that mistake because the rice is so fucking cheap.
“I can’t afford fancy cookware!” Go hit your local thrift store. I guarantee they have an entire shelf full of cast iron cookware and baking sheets for like $1 each, that you’ll be able to hand down to your grandchildren.
How I make rice - it turns out quite nice every time -
1 cup of rice, 2 cups of water. If we plan on eating a lot of rice, 2 cups of rice, 4 cups of water.
Boil water. Add a pinch of salt, depending on my mood. Once water is boiling, turn heat down to lowest possible setting, put in rice, and put on lid. Set timer for 18 minutes. Do not open lid. When timer goes off, turn off heat, take off lid, fluff rice.
We could surely find a rice cooker, and probably a very fancy one, but I don't really see much use for it and it's just another appliance we have to find a place to put...
Also - it's weird you bring up the molasses thing - my wife just told me about this in the past year when she mixed up a batch of brown sugar. I've lived for decades and had no idea.
I havnt finished reading Ive just gotten excited when you mentioned the sugar and molasses information.
For years I've only bought pure cane sugar. It is interchangeabe with white sugar, it also still has its molasses. If a recipe calls for a half cup of white sugar and a half cup of brown sugar, I just use a full cup of cane sugar. This works beautifully. Even a recipe that calls for caster sugar. I have placed it in the food processor and ran it for a bit to make it more fine, no issue there. It worked in the recipe beautifully. I do have molasses in my cabinet for its purposes, because they are some, but I don't understand why today we need white sugar and brown sugar differentiated when we have regular cane sugar. To bake a white cake (The only instance I can think where you would need white sugar at the moment) is pure vanity, not practicality.
I'm so glad you've mentioned it here