Went to the market yesterday, late in the day. Not surprisingly the paper aisle was bare. Literally every paper product. More surprising were the other bare spots. In the meat aisle all chicken was gone including 3X price organics. Nearly all the beef was gone and what remained did not look good. Pork however was completely full. Bone-in chops, thin no-bone chops, loins, etc. all there in quantity. Weird looking down the cooler seeing blanks on either side of a fully stocked one. Bread & cream also stripped. Same in the canned food aisle, most gone. However, walk several aisles over to the international one and the Goya area was full. Full with many of the same products picked clean in canned goods too. Same thing at the Indian market I shop. Food to the ceiling as always and no stockouts. If I had to put money on it, I'd bet on Facebook walls spooking the herd of suburban wine moms.
In general I don't see our cuisine changing a whole lot. We've always kept a good quantity of staples (pasta, rice, flours, & root veg around) then add fresh produce & meat on a weekly basis. I'd gone into the market for chicken but pork chops are getting a quicker than usual repeat. It's easy to change up the menu quickly based on what we have and what we can buy. I wanted bread for sandwiches & soups so it looks like I am making that tonight as well. Curious how everyone else is managing their cooking parameters? Has it made you adapt or are you still the same?
In general I don't see our cuisine changing a whole lot. We've always kept a good quantity of staples (pasta, rice, flours, & root veg around) then add fresh produce & meat on a weekly basis. I'd gone into the market for chicken but pork chops are getting a quicker than usual repeat. It's easy to change up the menu quickly based on what we have and what we can buy. I wanted bread for sandwiches & soups so it looks like I am making that tonight as well. Curious how everyone else is managing their cooking parameters? Has it made you adapt or are you still the same?