I get the jumbo because I'm greedy.

and only .40 more per dozen here compared with large eggs.

At HEB.a dozen.
Large white grade A $1.48.
Jumbo white grade A $1.50.

https://www.frugallivingmom.com/are-lar ... est-value/

Egg math. Which is the best value depends on the price of each.
A dozen medium eggs are 21 oz., large- 24oz., extra large- 27oz., and jumbo- 30oz.

A box of kleenex isn't "full coverage" as the ladies say,at least the brand x brands anyway.
The tissues are a lot shorter in the same old size box.

amazing how they can keep the packaging looking like the competition/good old days but less product inside.

Bower wrote: ↑Tue Nov 23, 2021 4:29 pm ...
I was in the grocery store today. One of the things I really don't want to be without is Hellman's mayo. Yup. I always buy a couple when they are on special and never or rarely forced to buy at full price. That's how our grocery store works. Regular prices suck. Specials are worth waiting for, if you can. I could hardly believe my eyes today, they are asking $7.99 for a jar of mayo which I have been buying on special for $4.99 or less. I think the regular price might have been $5.99 which I walked away from a thousand times... Then again, it's the .99's - do I really remember what I paid?

I really thought Hellman's was my one and only. Then comments on Reddit swayed me to try the Burman's Real Mayonnaise from Aldi and I found it an acceptable substitute for Hellman's, for sandwiches and potato salad and macaroni salad. As always, the usual disclaimer: "ymmv."

I need to try Burman’s Mayo, I walk by it every time in Aldi and have almost picked it up. I use their facsimile of Frank’s hot sauce and also find that to be an acceptable substitute.

One thing now that is unavailable in these parts are tiny canned shrimp. Typically, they are in the canned tuna section along with the canned crab and clams. Yesterday, we had our big Easter gathering and a shrimp and cream cheese dip is always part of the deal. I said to the wife that why don’t we try frozen instead and those did the trick, we just had to chopped them a little.

But, searching for these shrimp was interesting. HEB removed them from their website and there’s no longer a slot on the appropriate aisle, as if they never existed. Kroger has canned tiny shrimp on their website and a price, but when at the store the canned tiny shrimp are MIA. Walmart lists them “out of stock” on their website. We called around the other area local markets, Arlan’s and Stewart’s and nada. Wife’s sister, the originator of the shrimp dip, lives in a much more populated zone just on the edge of Houston and none of the markets in her area had canned tiny shrimp. Amazon, canned tiny shrimp are offered there, but at a price so dear, roughly 5X the 2021 price, we said no thanks.

The canned tiny shrimp version of the dip has a certain “canned tiny shrimp unami” that the frozen precooked and peeled shrimp version didn’t quite have, but had I never tasted the canned version I wouldn’t know any difference.

Prices here have stayed up, except for meat and cheese which dropped back to being on special. I really do think they put the expensive stuff out on the weekend, and drop it on weekdays.
$7.99 for Hellmans. We don't get Burman's here. The coffee, aside from the bigger can that disappeared, they switched to a cardboard packaging instead of cans, and raised the price on the 2lb package to $16. I'm nearly through the one I bought, Arabica fine grind. But I went to the Wholesale grocer and guess what? I scored two cans of my Colombian fave that were still at the old price. $15 for 3lb can, which had jumped to $18 in the grocery store before it disappeared. I will just have to watch for the other stuff to go on sale, but for now I'm good. Maybe the wholesaler will continue to have that jumbo can.
Produce has seen a big jump in price as well. Apples closing in on $10 a bag. Everything sold in bags of 1-3 kilos has jumped several dollars.
My store was out of unbleached flour for almost a month in the no name brand I buy, and feared the worst, but it is back in stock at the same price for now. So there are a few saving graces.

Eggs have gone through the roof here. Aldi was once not too long ago under a dollar a dozen but those sane eggs are now over $2. There’s really no way to disguise a dozen large eggs and there’s no substitute, unless you get another size. They can monkey with cracker or coffee packaging so that now the kilo can is now 880 grams or something or the cracker box goes from holding 9 ounces to 7, but the box remains the same size, but eggs seem impossible to disguise. What are they going to do, sell them in eight packs instead of a dozen?

Thankfully, my daughter has more laying chickens now and therefore more eggs. I pay her hansomely for her beautiful rich yolks, true farm yard, free range eggs, but at least the money stays in the family.

The spare ribs I cooked were the whole rack not trimmed.
Each rack costs $11.00.
At the same store next to them were the St Louis style ribs.
They cost what looked like twice as much.
The only difference is the trim off the top section where the spine bone and loin is and do some fancy side trimming.
Takes a butcher about 15 seconds to do it.
And you can do it with a knife.
They then package up that trimmed off section and sell it for a reasonable price.
Usually two per vacuum pack.

The baby back ribs come from up high where the loin is.
Not a fan of them.
That's how you get the boneless loin.
Y'all seeing what I'm saying.
You can by the cheaper cut do your own trimming and save a ton of money.
You're basically buying an expensive cut and paying them to sell the trimmings to someone else to make even more money.

Here is what I'm talking about with the ribs.
I'm not assuming everyone knows.
That's a giant chunk of meat you're paying to get rid of.

The slight difference between the flavor of various mayos doesn't justify the huge differences in the cost, to me. Also, I will sometimes add some flavorings to mayo. I now see jars of premixed ketchup/mayo. I've been mixing the two for 50 years, getting bizarre looks from people for the first 40 years. Now that it's mainstream, no more of those looks.

While I do really like the taste of mayo, it's still primarily food lube. It makes dry foods easier to swallow. This does not include the hideously chalky fat-free imposter mayos.

My guess is that the next stage of product shrinkage will be rotisserie rock cornish game hens, replacing the already smaller sized rotisserie chickens. I don't think it will ever get to quail.

@Tormato
I like mixing ketchup mayonnaise and mustard sometimes.
The ketchup and mayonnaise mixed is very popular in the Caribbean and has been around for ages.
The mayonnaise on French fries I do flabbergasted everyone but is very popular in Europe.
The fat free thing is horrible and a total ripoff.
You don't make something like mayonnaise without fat of some sort and call it mayonnaise.
Or call fat free cheese, cheese.
Remember those WOW potato chips made with indigestible liquid plastic?
I knew a heavy weight that was eating whole giant bags full.
At least until he discovered the side effects.

Right, all mayo is some sort of emulsion of eggs, oil, and either lemon juice or vinegar. 30 ounces of Recently, Burman’s was around $2, Blue plate closer to $3, Duke’s somewhere in the $3.50 range and Hellmann’s about $5. Cannot be that much difference in the cost of the ingredients to make each.

@Tormato I don’t know if Raising Cane’s Chicken has made it up to Massachusetts, but their famous sauce is just what you have been making all these years. I think theirs runs 2 parts mayonnaise to one part ketchup, with a little garlic salt and Worcestershire sauce in the mix.

Ketchup, my wife bought some Target brand ketchup, “Market Pantry” or some such name. It is noticeable less tasty than Heinz, like really really noticeable. The Target brand tastes watered down, the tomato flavor seems adulterated with corn syrup or something, there’s no other flavors. Not good. So bad I went and got Heinz. We don’t go through ketchup like mayonnaise, but I like ketchup on potato fries, onion rings and fried okra and as a component to red sauce or “homemade” barbecue sauce.

Hunts cane sugar ketchup is the cheapest now where I'm at so I buy it and like it.
I always have extra mayonnaise and ketchup on hand.
Running out is not an option.
The mayonnaise and ketchup isle seems to always be wiped out.

@worth1 mixing mayonnaise and mustard, that’s good for deviled eggs. I do egg salad with mayonnaise and a little yellow prepared mustard and a sprinkle of celery salt. Green Olives are also good in egg salad if you like olives.

I like Hunt’s ketchup. I like cane sugar over corn syrup. Don’t try to tell me they are the same! I probably need to do a side by side taste comparison of Hunt’s with Heinz. In my grandmother’s drive inn hamburger stand, she always used Heinz.

Clone recipes for Durkee’s famous sauce has a lot of mustard, oil eggs, vinegar, cornstarch and margarine, but I can’t think of why mayonnaise couldn’t be involved instead or in addition to.

Edit I see Heinz uses Corn syrup, I’m so disappointed.

karstopography wrote: ↑Sun Apr 17, 2022 9:38 am Right, all mayo is some sort of emulsion of eggs, oil, and either lemon juice or vinegar. 30 ounces of Recently, Burman’s was around $2, Blue plate closer to $3, Duke’s somewhere in the $3.50 range and Hellmann’s about $5. Cannot be that much difference in the cost of the ingredients to make each.

@Tormato I don’t know if Raising Cane’s Chicken has made it up to Massachusetts, but their famous sauce is just what you have been making all these years. I think theirs runs 2 parts mayonnaise to one part ketchup, with a little garlic salt and Worcestershire sauce in the mix.

Ketchup, my wife bought some Target brand ketchup, “Market Pantry” or some such name. It is noticeable less tasty than Heinz, like really really noticeable. The Target brand tastes watered down, the tomato flavor seems adulterated with corn syrup or something, there’s no other flavors. Not good. So bad I went and got Heinz. We don’t go through ketchup like mayonnaise, but I like ketchup on potato fries, onion rings and fried okra and as a component to red sauce or “homemade” barbecue sauce.

I agree that there is a huge difference with ketchup, and price alone generally can let one know what the quality is. It is also easier to tell the good ones today, as many will have a label saying "No high fructose corn syrup". With ketchup, I don't mind spending a bit more. Ketchup and mayo, I use mostly in the summertime, not very much the rest of the year. In a homemade BBQ sauce, I basically go completely from scratch, which will have all of the ingredients found in ketchup, but likely in different proportions.

karstopography wrote: ↑Sun Apr 17, 2022 9:54 am @worth1 mixing mayonnaise and mustard, that’s good for deviled eggs. I do egg salad with mayonnaise and a little yellow prepared mustard and a sprinkle of celery salt. Green Olives are also good in egg salad if you like olives.

I like Hunt’s ketchup. I like cane sugar over corn syrup. Don’t try to tell me they are the same! I probably need to do a side by side taste comparison of Hunt’s with Heinz. In my grandmother’s drive inn hamburger stand, she always used Heinz.

Clone recipes for Durkee’s famous sauce has a lot of mustard, oil eggs, vinegar, cornstarch and margarine, but I can’t think of why mayonnaise couldn’t be involved instead or in addition to.

Edit I see Heinz uses Corn syrup, I’m so disappointed.

Up here, there are hybrid American/German potato, potato and egg, and egg salads. All use mayo with mustard. Some like cold potato salad, some like heated potato salad, I like it best "room temp", whether eaten indoors or out.