You wouldn't be the first to have done that either. But, you learned the basic -
Don't Buy What You Don't Already Eat
Hilarious thread on another forum of someone who bought up piles of Datrex bars. They're meant for boating and leaving them stored for true emergency use. They are also expensive. Guy tries one and discovers they are gross, surprise! He wished he'd spent on stuff he liked.
I have a whole slew of dishes I can make up using canned beans (kidney, red, black, & cannelini), canned potatoes, green chilis, tomatoes, corn, cornmeal, oats, other grains & rice, evap & condensed milk, and so on. All (except tomatoes) have long shelf dates and they can be omitted if they fail. Add regular store meat (or squirrel, pigeon, wild turkey, or deer if that's the situation) and you've got chili, soups, Mexican & Thai style dishes, stews, Cajun, you name it.
The key though is learning to cook based on what you have on hand. It takes about 6 months of practice* before it clicks and you start having epiphanies. "Ah, I have this on hand so I can make that." It's great when it happens and you start using up your older stored food and replacing it with newer. Also lay in on the spices, they never go bad and they will transform bland to good. They're cheap in bulk too, look for a market that carries Badia brand.
*Start watching cooking vids on youtube. Search "cooking with canned food", "using oats in cooking", "economy cooking", etc. A great channel is Atomic Shrimp. He has self-challenges like 3 meals on 1 UK pound per day, etc. Much of it is not what I'd want to eat but you'll learn much about the mindset needed to be flexible.
You wouldn't be the first to have done that either. But, you learned the basic -
Don't Buy What You Don't Already Eat
Hilarious thread on another forum of someone who bought up piles of Datrex bars. They're meant for boating and leaving them stored for true emergency use. They are also expensive. Guy tries one and discovers they are gross, surprise! He wished he'd spent on stuff he liked.
I have a whole slew of dishes I can make up using canned beans (kidney, red, black, & cannelini), canned potatoes, green chilis, tomatoes, corn, cornmeal, oats, other grains & rice, evap & condensed milk, and so on. All (except tomatoes) have long shelf dates and they can be omitted if they fail. Add regular store meat (or squirrel, pigeon, wild turkey, or deer if that's the situation) and you've got chili, soups, Mexican & That style dishes, stews, Cajun, you name it.
The key though is learning to cook based on what you have on hand. It takes about 6 months of practice* before it clicks and you start having epiphanies. "Ah, I have this on hand so I can make that." It's great when it happens and you start using up your older stored food and replacing it with newer. Also lay in on the spices, they never go bad and they will transform bland to good. They're cheap in bulk too, look for a market that carries Badia brand.
*Start watching cooking vids on youtube. Search "cooking with canned food", "using oats in cooking", "economy cooking", etc. A great channel is Atomic Shrimp. He has self-challenges like 3 meals on 1 UK pound per day, etc. Much of it is not what I'd want to eat but you'll learn much about the mindset needed to be flexible.