Disguising Price Increases(No Politics Please)

[Tormahto]

Yes, Worth, I have heard of using vodka in pastry, very cold vodka. Supposed to make it more flaky, but I have never tried it.

Vodka has a tendency to make the cook flaky.

[worth1]

So I wasn't losing my mind.

[Sue_CT]

Well now, Worth, I might not go that far... Lets just say, if you are losin your mind, this is not proof of it.

[Tormahto]

Well now, Worth, I might not go that far... Lets just say, if you are losin your mind, this is not proof of it.

Oh, I think there is about 80 proof that he might be losing it.

[worth1]

I can't remember the last time I even bought vodka.
It has to have been 10 years or more ago.

[Tormahto]

I can't remember the last time I even bought vodka.
It has to have been 10 years or more ago.

The key words being 'can't remember'?

[karstopography]

Sobieski is a Polish Vodka that is made from 100% Polish Rye and a great value. Vodka varies quite a bit on flavor, mouth feel, aroma, but Sobieski vodka has a top shelf taste at a reasonable price. Sobieski tastes quite a bit different than Tito’s, which is corn based.

The source grain, potatoes, grapes, etc. that was used influences the flavor, so do the stills, then the heads and tails cuts made, and finally there’s the water to proof it all down. Rye based vodka in general has a spice note, wheat based vodka like Ketel One has a toasty or bready note, Corn based has a sweetness. Some are more viscous and soft on the tongue and others more mineral like and thin.

[Tormahto]

Locally, there is the V One vodka company, supposedly extreme high quality, due to being made entirely from 100% spelt. Made in Poland and imported, how can even the company owner know what goes into it?

Also, we have White Lion Brewery, started up about a decade ago with no brewery, all of it made by others. I hear they actually may now have their own brewery.

At least there are actually real micro-breweries in the area. But, just like much of the country, that market appears to be over-saturated. The ones that are currently surviving, have a tasting/dining room on location, and host musical entertainment events during the nice weather time of year.

[karstopography]

Made in Poland and imported, how can even the company owner know what goes into it?

I don’t understand this comment.

[Tormahto]

Made in Poland and imported, how can even the company owner know what goes into it?

I don’t understand this comment.

The owner lives here, and probably visits the distillery once a year, or less. Unless the product is of such superb quality, that cutting it with cheaper to produce vodka can be tasted, how would anyone know what really goes into it?

On a side note, I've been researching headphones for about a week, before deciding on what to get. The brand that I picked out, I just heard that counterfeits are being sold, and it seems to have started about 2 weeks ago. Perfect timing. So far, it's a different model in the brand lineup, that is being counterfeited.

[karstopography]

Made in Poland and imported, how can even the company owner know what goes into it?

I don’t understand this comment.

The owner lives here, and probably visits the distillery once a year, or less. Unless the product is of such superb quality, that cutting it with cheaper to produce vodka can be tasted, how would anyone know what really goes into it?

On a side note, I've been researching headphones for about a week, before deciding on what to get. The brand that I picked out, I just heard that counterfeits are being sold, and it seems to have started about 2 weeks ago. Perfect timing. So far, it's a different model in the brand lineup, that is being counterfeited.

Marie Brizard Wine & Spirits HQ in France owns the Sobieski brand, Gautier cognac, along with others. One good thing about these spirits is that the distillation, proofing, all of the processes are repeatable. So a bottle of Jack Daniels Tennessee Whiskey or Weller 12 year old Bourbon or Tito’s Vodka or Sobieski Vodka tastes, good or bad, essentially the same bottle after bottle, year after year.

[worth1]

I was going to make a three meat meatball but not with ground lamb at $10.00 a pound.
They disguised the price increase by not putting the price on it.
I had to look it up on line.

[Sue_CT]

You could subsitute ground veal. I like a beef, pork, veal mix myself. Not really a fan of lamb though so I am not a good judge of meatballs with Lamb.

[worth1]

You could subsitute ground veal. I like a beef, pork, veal mix myself. Not really a fan of lamb though so I am not a good judge of meatballs with Lamb.

That's even more expensive.
Lamb adds another layer of flavor that veal doesn't have.
The beef and pork calm the lamb down.
I actually like lamb and mutton cooked over a hot bed of coals with salt black pepper and cumin.

[Tormahto]

Somewhere around here, I think that I still have a book on various meatball recipes from around the world. Online, most recipes use standard frozen meatballs, and just change up the sauce and other ingredients. That simply won't do. It would be like making a Swedish meatball meal with Italian meatballs, or vice versa. And, I know a few people who have mistakenly done that, with an unmarked bag of meatballs from their freezer. One friend raves about meatballs with grape jelly in the recipe, which I'll have to research.

Slowly cleaning a few boxes of various items around the house the past couple of days, as I'm under the weather and it's 90 degrees outside. I haven't found that book, but I KNEW that I had some asparagus seeds saved from last year. The red berries are kind of mummified. Also, I'm finally getting around to removing dried corn kernels from their ears.

[worth1]

They had a generic SYSCO brand frozen meatball they used in Prudhoe Bay Alaska.
Pretty much flavorless rubber balls made from god only knows what.
One place made an uncut canned stringy salty spinach soup and added the meatballs.
God awful concoction.

[Danny]

Ground lamb here is at 5 per pound, pretty reasonable. Have a recipe that uses ground lamb stuffed into apples and baked that is pretty good. The sweetness of the apple with the flavor of the lamb works well.

Tormato, when did asparagus berries get ears?!!

Dawg, would like that recipe please. If I remember to plan ahead, dicing or grating the butter and lard very finely and freezing it spread out the night before making pie crusts helps to make a very flaky crust. My old hands are pretty warm for pastry making, so freezing the butter and lard helps it not become a smear in the flour. Used to put my hands in ice water to cool them off, but it is painful to do that anymore.

[GoDawgs]

@Danny , I've posted the pie crust recipe in the Recipe section.

[Danny]

Thanks, GoDawgs

[Tormahto]

You could subsitute ground veal. I like a beef, pork, veal mix myself. Not really a fan of lamb though so I am not a good judge of meatballs with Lamb.

That's even more expensive.
Lamb adds another layer of flavor that veal doesn't have.
The beef and pork calm the lamb down.
I actually like lamb and mutton cooked over a hot bed of coals with salt black pepper and cumin.