I saw this comment in the dining alone thread but thought this was off-topic enough for it's own discussion:
http://www.flyertalk.com/travel/fttr...ML/008847.html
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by cordelli:
Last week I was on a five day trip(five different hotels for the points)....
the 4th was in a suite hotel with a kitchen and I cooked up a storm...
I loved being able to cook one night, that was very relaxing.
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It got me thinking. I rarely cook on short trips, even if the room I'm in has a full kitchen. I do cook at home. I think one problem is that the kitchen is stocked with equipment but not food staples. So groceries for dinner that might cost $10 at home might run $20 or more. I might need a tablespoon of oil, two pats of butter, a pinch of salt and pepper, a clove of garlic, and one egg - I'm going to have to buy (or bring) full sized containers of all of these. And then throw them out after one or two meals, when I check out.
What's the answer? Do you splurge on all that stuff and then toss the extra? Do you travel with the basics carried from home? Do you simplify your recipes and leave out whatever isn't critical? Do you have favorite travel recipes that are simple to begin with?