/ck/ - Food & Cooking

>>19320464
All of those things are shelf-stable and/or keep for months, and are available to use whenever you want. Fresh ingredients have a shorter shelf-life, which means you have to plan what you're going to cook just a few days ahead. A successful restaurant going through high volumes of fresh ingredients can manage it because nothing sits around for long enough to go rotten. Home cooking is a different beast with different expectations.
(You should definitely be growing your own herbs though, the rosemary plant I bought a few months ago has doubled in size and i've watered it maybe twice)

>tried to turn my usual meal of meatless spaghetti into a shitty chicken parm using a leftover fried chicken breast and a square of individually wrapped white american cheese
It didn't go well at all with the cajun breading on the chicken and the cheese didn't even melt. Threw it away and just ate the pasta.
>another time while broke, baby carrots that were in the fridge with not enough alfredo sauce
Turned out watery and overly sweet. And it was a huge batch too.