Cheryl, you do like I do with those stacked baggies full of prepped food. You are right ..those cans add to the price big time...but do you think fresh roasted and bagged tastes like canned for recipes??
I crack an egg in the pan and have to pull out those little white things that look like umbilical cords ( sorry sounds disgusting ) but I can't eat those. I thought the salmonella danger from eggs was related to the contaminant on the shell getting transferred to any part of the egg so important to cook it...but let's face it ..easy to crack the egg and get it on your hand..pick up that fork and that fork goes in the mouth or in a salad bowl.. pow! That is why when I prep with eggs or chicken everything gets a Clorox wipe before the rest of the cooking commences. Once in hospital there was a fella worked at local fast chicken - not a brand name...he somehow got a salmonella infection ( assume from his hand ) onto private areas ..a big problem ensued.
I think a lot of our preferences are not just related to flavor but to texture..hence the soppy and soft issues. I have NEVER tasted tapioca and I hear it is good..but no way would ai try it. Same for cottage cheese..silly because there are things just as soft similar .
