Disguising Price Increases(No Politics Please)

[worth1]

I'm not for sure what the complaint is about the price per unit is.
Maybe it is because I've never seen it in the manner spoken.
I have noticed that when I buy some things there isnt a price per pound on the larger items.
They just have a price on it assuming you'll get it because it's cheaper in the larger package.
This most definitely isn't true.
Back before the days of smart phones I would drive my wife crazy with a calculator in the store.
Case 9n point.
I buy the 5 pound chubs of ground chuck at 17 something each.
5 1 pound chubs cost 21.75 total giving me a pound for free.
Other times it doesn't work out that way.

Then there are other scams if you could call them that and one was the example I made on another thread.
Relabeling of a product for a higher price.
Chinese fry oil that is cotton seed oil that if added up would be 64 dollars a gallon or some such thing.

At one time you could buy whiskey in a liter or a quart at the same price.
I always bought the liter because it gave you an extra shot for free.

[Tormahto]

I really got caught off guard for Easter food this year. One store was out of babka on Thursday morning. I didn't go shopping until Friday afternoon. I was thinking about getting a challah ($7.99) instead, but would miss the raisins. Also, their good kielbasa is now $8.49/lb, up from about $5.49 /lb about 3 years ago.

So, I had one last visit (hopefully) to the PO for a long time, and went to the super market across the street. I picked out a babka ($5.49) that looked like it had plenty of raisins (unlike last year), and the same kielbasa was on sale for $5.99/lb. This store is usually the priciest in town. Asparagus, pineapple/cherry glazed ham, and garlic mashed potatoes complete my standards each year.

[worth1]

Not into the whole Easter meal thing.
But if someone gave me a big chocolate rabbit I wouldn't turn it down.

[Uncle_Feist]

Lmao

[Sue_CT]

I looked into that site and its the real deal. My doctors are aware of it too.

[worth1]

I looked in a sack and found several one pound bags of black eyed peas.
I have no idea what was on my mind that day.
Maybe I was going the beat the great black eyed pea rush that always happens right before New Years.
Maybe it was a false start on a black eyed pea fad diet that never took off.

[Tormahto]

I looked in a sack and found several one pound bags of black eyed peas.
I have no idea what was on my mind that day.
Maybe I was going the beat the great black eyed pea rush that always happens right before New Years.
Maybe it was a false start on a black eyed pea fad diet that never took off.

Got 30 pounds of 'em?

https://gypsyplate.com/the-best-black-eyed-pea-recipes/

[Tormahto]

I've got the eggs, ham, and extra asparagus.

I think Monday or Tuesday it's making a quiche. I haven't made one for more than a decade. I likely misplaced my old recipe. And, I think that I'll go half ham/half kielbasa for the meat.

[worth1]

I thought I was down to my last unopened jar of mayonnaise so I bought one yesterday.
This morning I realized I now have 4 jars of mayonnaise.
It ain't like the price is going down anytime soon.

[worth1]

I've got the eggs, ham, and extra asparagus.

I think Monday or Tuesday it's making a quiche. I haven't made one for more than a decade. I likely misplaced my old recipe. And, I think that I'll go half ham/half kielbasa for the meat.

I haven't had quiche since 1987.

[Lemonboy]

I've got the eggs, ham, and extra asparagus.

I think Monday or Tuesday it's making a quiche. I haven't made one for more than a decade. I likely misplaced my old recipe. And, I think that I'll go half ham/half kielbasa for the meat.

Quiche is just 6 eggs, a cup of half and half, a few tablespoons of fresh herbs, a little salt and pepper, about 6 ounces of shredded or diced cheese, and a cup or so of leftovers in a pie crust. Be bold, wing it. Good warm and just as good cold (and cold doesn't require a plate).

[bower]

Now I want quiche!!

[worth1]

I just took the drive of shame to get coffee I forgot to get at the store.
Plus it's what I went to the store for on the first place.
Our HEB was closed due to Easter so I had to go to the CVS pharmacy right down the street and pay a higher price for Folgers of which I never get.
15 frigging dollars for 33.7 ounces.
Thankfully I only use 14 grams a day.

[Uncle_Feist]

I don't ever remember quiche.

[Tormahto]

I've got the eggs, ham, and extra asparagus.

I think Monday or Tuesday it's making a quiche. I haven't made one for more than a decade. I likely misplaced my old recipe. And, I think that I'll go half ham/half kielbasa for the meat.

Quiche is just 6 eggs, a cup of half and half, a few tablespoons of fresh herbs, a little salt and pepper, about 6 ounces of shredded or diced cheese, and a cup or so of leftovers in a pie crust. Be bold, wing it. Good warm and just as good cold (and cold doesn't require a plate).

I'm almost drooling on my keyboard, looking for recipes and seeing pictures of some slices of ham and asparagus quiche. I know that Swiss cheese was involved in the last quiche that I made, more than a decade ago. But were other cheeses in a blend... Gruyere? Cheddar? I'll likely wind up making two or three of them, trying different cheeses.

I cannot make a good flaky crust, which to me a great quiche must have, so it will be store bought dough, or a preformed pie shell. I do not remember any herbs, just really yummy custard, cheese, ham, asparagus and shallots.

Slightly warmed, or room temperature is how I like it, not real hot or cold.

Bower, do NOT look at any online pics.

[MissS]

@Tormato Hint hint I add Swiss and Gruyere to mine.

[Tormahto]

@Tormato Hint hint I add Swiss and Gruyere to mine.

Thanks!

And I won't let a plastic cheesehead hat fall into my mixings.

[Sue_CT]

Swiss and Gruyere are my favorites, too. Fresh herbs are wonderful in Quiche, chives I particlarly like. Crispy Pancetta, bacon or ham are nice additions. Even crumbled sausage. Grape tomatoes, broccoli, spinach, mushrooms... The possiblilties are endless.

[Lemonboy]

Kroger has an alpine blend that's good. Just Swiss works with most things. Mild cheddar, jarlsburg and goat cheese have all worked for me. I'd dice the ham and cut the asparagus into 2cm chunks at a 45° angle. Herbs work in most things. Lots of people don't put them in recipes because it "complicates" things. I always like chives and some tarragon. Maybe dill, chervil, and lovage depending on what the meat is.

I typically cheat and use a frozen in an aluminum pan crust. Thaw, prick it, and blind bake it for around five minutes until it just starts to brown. Then let it cool before adding your filling. If you get dough you have to roll or shape it can get tough. Simple is best, plus there's less clean up (which is the worst part of cooking anything).

[Danny]

Don't like much swiss cheese, so we use a combo of gruyere and Cabot's seriously sharp cheddar, sometimes some apple wood smoked gouda. If you add greens such as spinach, do a quick blanch, then cool and squeeze the water out of it so your mix doesn't go runny.