This was posted to Wise Bread, and reposted here:

Pick around a dozen key purchases of (relatively) nonperishable items like canned goods, dried pasta, some grains, sauces, frozen items, etc. Know the prices. When you see a price drop, stock up.

Then, over the course of the next few months, eat through the stock.

These are used to make a scorched rice. Here's how I seasoned mine. First, wash and scrub with warm water, but no soap. Stone is porous and will take in the soap flavor, according to some sites. Some sites say to cook salt water in the bowl.

There are so many recipes out there calling for the cleverly named Soyrizo, but the flavor king is Reynaldo's Soy Chorizo. RSC's dominant flavor is cumin and mild chile, and it tastes a lot like the real thing. If you search for both soyrizo and reynaldo's, you'll find that when people compare the two brands, Reynaldo's wins each time, kicking ass on both Soyrizo and Trader Joe's.

rmfood.com

The above is a picture of a small jar full of turkey fat (mixed with other fats). It was collected from the top layer of a pot of turkey broth. It's a thrifty/frugal way to get the most from your holiday dinner. The fat can be used instead of oil or butter.

In L.A., when people go out for Japanese food, they think of sushi, and sometimes go to Little Tokyo to eat it.

Brown one package of sausage. (That's the not quite vegetarian part. Omit it for a vegetarian recipe, and add 3tbsp of oil and a dash of salt instead.) Add 6 stalks celery, minced, 1 large white onion, minced, 2 - 3 cloves garlic, 1 bell pepper, chopped. Chip 2 or 3 carrots into the mix. Aim to get around 10 cups of raw vegetables. Sautee until the onion goes clear. if you want, add another chopped onion, and sautee a bit more.

Add 1 stick of butter, and cook over low heat until melted. Add 1 to 2 tsp of sage, thyme, gumbo file, parseley, pepper, or other herbs. Add chopped nuts if you want. Adjust to your own taste. Add your seasoned bread stuffing mix. One or two bags, whiciever works.

Stir it up, making sure to get everything damp. Lower heat to the lowest possible flame, or a "low" setting. Cover the pot and cook, stirring every 5 minutes or so. Eventually, everything will get steamed and the flavors will mix.

If the mix is too dry, add some water or broth and let it steam the stuffing.

You can also add mushrooms for some meat-like texture. Wash, cut into quarters, and add to the vegetables as they sautee.

This is a simple rice cooker with two modes: rice and soup. Soup is a basic simmering mode, which keeps the pot at a rapid simmer when the switch is "on".

Here are some cooking websites, youtube channels, etc. I'll try to put the ones I use or study here.

Just Hungry
Chanfles!
IMMAEATCHU
Cooking With Dog
Manjula's Kitchen
Cooking with Kai
Maangchi

I had some 2-day pizza dough going, and left it a few too many days, so it started to develop spots of dark mold.

Pizza is not hard to make.

Dough:

In a large bowl, dissolve 1 packet of yeast in 1.5 cups of water. To dissolve it, let it sit 10 minutes.

Chirashizushi - a great page about chirashizushi, with a lot of ingredients and explanation.

They also have an awesome oden video. I don't really like oden, but theirs looks so amazing that I want to eat it all up.

What's up with all the fast-food donburi out there?

Lodge has a pretty good page about caring for their pans, but I respectfully disagree with them about almost everything.

here