Guerrilla Kitchen Tactics

Hello,

Welcome back to another exciting piece on Guerilla Kitchen Tactics. If you haven't guessed it by now, or perhaps you missed the first two articles, my style and concepts are far from orthodox. In fact, it's my opinion that the over-popular French theory of cooking is old hat and simply boils down to add more butter, eggs and salt. Stiff words, I know. Having said that, there is an even more dangerous train of thought prevalent in American culture that teaches us to buy in bulk and stock up; however, when it comes to being a culinary tactician and a creative cook, that thought process is a booby trap. Think about it: How many times have you thrown out old unused produce and fruit, or tossed out old milk, stinky leftovers and freezer burned bags of peas? Stop paying attention to coupons, big sales and buy one get one free ads.

I say go to the market more often. I'd go every day and buy fresh if I had the time. And when I didn't work as much as I do now I did. I currently shop at four different locations for different reasons.

I do most of my ingredients shopping at the Fresh Market on Secor Road. I find that they have a consistent, and more importantly, a reliable selection of organic products from produce to coffee. I try to make it there at least twice a week depending on my needs for that week. By shopping more often but buying less it allows me to try new products and make use of weekly and daily specials more often. Most important, it forces me to be more creative and to make use of what's fresh and seasonal. I always try to buy local. Local almost always translates to fresh.

Kroger on Monroe Street is my go-to place for anything boxed, canned, bagged or in a vault. I hate shopping there, but it's a quick, easy fix when you realize the Fresh Market does not stock Velveeta but darn it, that macaroni & cheese just isn't the same without it. Plus my bank has a branch there and it's open on Sunday. Score!

I try and make it to the farmers' market downtown. They have some great vendors and a huge selection of locally grown products. Although, if you're expecting organic, be sure to speak to the vendor.

Last but not least is San Marcos Market on E. Broadway Street. It's a great little necessities store that carries all ingredients for authentic Mexican food. It has fresh produce, baked goods, a full meat department, lots of other basic groceries and a very good little taco restaurant. I run there when I realize I need a couple of tomatoes or some limes and avocado. It's convenient and reliable.

So, in order to see what your environment has to offer -- which any good cook will tell you it's best to use local ingredients -- you will have to make time to get out there and see. Stop doing your same old routine! Dig up the best. It tastes better!

Maybe you're wondering how this relates to Kitchen Survival Skills. This exercise will get you in new environments, searching for local ingredients, hopefully buying fewer products more often; resulting in less waste, better tasting food, ultimately saving you money and creating a healthier life style. Can you dig it?

Enjoy!