Ridiculous Inflation (69)
Sorry, for those who don’t know— Krogers is a grocery store. Those are the everyday consumer prices. Thx
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We don't go out as often as we used to. Kiddo likes to lunch (we like cooking but it's more on the healthy side, no fast food), so we bite the bullet and usually get something on the weekend.
There are so many places (and less people frequenting these) that restaurants can't afford to be bad. A good number of them have closed down.
We found a couple of good ones and stick to these. There is enough choice and anyone trying to fleece people won't make repeat business.
There are so many places (and less people frequenting these) that restaurants can't afford to be bad. A good number of them have closed down.
We found a couple of good ones and stick to these. There is enough choice and anyone trying to fleece people won't make repeat business.
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rohaan: Sorry, for those who don’t know— Krogers is a grocery store. Those are the everyday consumer prices. Thx
I've started cooking for myself a lot now. trying to get better bargains by buying catering amounts.You can get the cost of food down an enormous amount, and it's no rocket science, there are easy-to-follow recipes on the internet, and keep an eye on cooking programs on the TV.
Start simple and gradually work up your menu.
It can be fun too , experiment a bit too, when you get a bit proficient, amaze your friends with a little dinner party, have fun
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The humble sardine makes a nice meal.
(Photo from the net)
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Cooking without meat is actually not bad
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ChesneyChrist: Cooking without meat is actually not bad
Steady on, old chap, you're turning into an aging hippy. 
I have two books by Nadine Abensur (one time head chef for Kranks), one of which is 'fast food' in as much as the recipes take 30 minutes, or less. Most of her recipes involve every day ingredients, but her Moorish style taught me a lot about balancing flavours and creativity. She doesn't appear to have a website with her recipes, but you can pick up the books for under a fiver second hand on t'internet.
I've converted quite a few die hard meat eaters to the notion that not all meals have to have dead things in them (with Nadine's help). A lot of her stuff is pretty classy even if you don't manage quite the same level of presentation.
These days I often google. If I have something that needs using up I just type in "vegan gluten free (and say) mushroom recipe" and it usually comes up with something fairly splendid that I can rustle up from my store cupboard.
There's a lot of inspiration at our fingertips, even for whiney, allergicky people like me.
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jac_the_gripper: Steady on, old chap, you're turning into an aging hippy.
I have two books by Nadine Abensur (one time head chef for Kranks), one of which is 'fast food' in as much as the recipes take 30 minutes, or less. Most of her recipes involve every day ingredients, but her Moorish style taught me a lot about balancing flavours and creativity. She doesn't appear to have a website with her recipes, but you can pick up the books for under a fiver second hand on t'internet.
I've converted quite a few die hard meat eaters to the notion that not all meals have to have dead things in them (with Nadine's help). A lot of her stuff is pretty classy even if you don't manage quite the same level of presentation.
These days I often google. If I have something that needs using up I just type in "vegan gluten free (and say) mushroom recipe" and it usually comes up with something fairly splendid that I can rustle up from my store cupboard.
There's a lot of inspiration at our fingertips, even for whiney, allergicky people like me.
I like Pinterest for that. It gives you photos of dishes and I often can see straight away if I would like it or not.I have two books by Nadine Abensur (one time head chef for Kranks), one of which is 'fast food' in as much as the recipes take 30 minutes, or less. Most of her recipes involve every day ingredients, but her Moorish style taught me a lot about balancing flavours and creativity. She doesn't appear to have a website with her recipes, but you can pick up the books for under a fiver second hand on t'internet.
I've converted quite a few die hard meat eaters to the notion that not all meals have to have dead things in them (with Nadine's help). A lot of her stuff is pretty classy even if you don't manage quite the same level of presentation.
These days I often google. If I have something that needs using up I just type in "vegan gluten free (and say) mushroom recipe" and it usually comes up with something fairly splendid that I can rustle up from my store cupboard.
There's a lot of inspiration at our fingertips, even for whiney, allergicky people like me.
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rohaan: I’ve written about this recently, but would still like to read other views. I’m (nearly) boycotting eating out, anywhere, ie, cafes, full service restaurants, food trucks, drive-ins/fast food. The prices are outrageous. A very, very small sandwich, advertised as “Artisan Incredible Reuben with salad” was actually very thin, on what looked like Melba toast— perhaps two teaspoons of krout, a sliver of corned beef, and if there was Swiss, it wasn’t enough to notice. The “salad was perhaps half of a romaine lettuce leaf and a crouton. Appallingly tiny meal for $19.00 PLUS tip. This is becoming the NORM…I want to point out something, and I “ get” the overhead argument…Here is the actual cost at a Kroger’s, for a chef salad with chicken.
Lettuce—- let’s say half a romaine———-$.70
Tomato—- one Roma or vine—————. $.60
Carrot—— one California Crisp————. $.35
Ripe olives—- five or six, sliced—————$.25
Green onions— half a bunch——————$.90
Radishes——— three or four——————$.25
Egg, hard-cooked———————————$.15
Swiss cheese, 1 Oz.——————————$.75
Chicken breast, small————————— $1.05
Dressing and croutons—————————$.90
TOTAL———————————————-$5.90
Actual cost, without tip————————$21.95
A four hundred percent write-up. Ludicrous. I’m not going to pay it. Your thoughts?
I very seldom eat out anymore. Prices have gone up, food portion size is ok but the taste is not. I think here they are cutting back on using good ingrediants. Or I am getting use to my cooking. I live alone so I will cook a meal and usually freeze the left overs. That way I am not eating the same thing for days. Today I made some round bread and stuffed it with ground beef, spinach and mozzarela cheese. It is enough for three meals and freezes well.Lettuce—- let’s say half a romaine———-$.70
Tomato—- one Roma or vine—————. $.60
Carrot—— one California Crisp————. $.35
Ripe olives—- five or six, sliced—————$.25
Green onions— half a bunch——————$.90
Radishes——— three or four——————$.25
Egg, hard-cooked———————————$.15
Swiss cheese, 1 Oz.——————————$.75
Chicken breast, small————————— $1.05
Dressing and croutons—————————$.90
TOTAL———————————————-$5.90
Actual cost, without tip————————$21.95
A four hundred percent write-up. Ludicrous. I’m not going to pay it. Your thoughts?
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Ridiculous inflation?
If you date back mentally several months back and stop on the exact date of the changes that took place on 1/20/21 perhaps you will get the direct answer of the inflation main sources .
And if you continue your mental direction a little bit more backwards from 1/20/21 you will clearly remember there were zero inflation specially on gasoline prices.
If you date back mentally several months back and stop on the exact date of the changes that took place on 1/20/21 perhaps you will get the direct answer of the inflation main sources .
And if you continue your mental direction a little bit more backwards from 1/20/21 you will clearly remember there were zero inflation specially on gasoline prices.
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DeTempsEnTemps: Ridiculous inflation?
If you date back mentally several months back and stop on the exact date of the changes that took place on 1/20/21 perhaps you will get the direct answer of the inflation main sources .
And if you continue your mental direction a little bit more backwards from 1/20/21 you will clearly remember there were zero inflation specially on gasoline prices.
Perhaps as right as rain. Nothing that occurred even a micro-second ago matters NOW. It’s ancient history. So, work with what’s happening CURRENTLY. Prices, especially restaurant, are WAY TOO HIGH. Period. Just say NO!If you date back mentally several months back and stop on the exact date of the changes that took place on 1/20/21 perhaps you will get the direct answer of the inflation main sources .
And if you continue your mental direction a little bit more backwards from 1/20/21 you will clearly remember there were zero inflation specially on gasoline prices.
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KNenagh: I like Pinterest for that. It gives you photos of dishes and I often can see straight away if I would like it or not.
I'm usually a visual person, but I have to read the recipe first to see if the ingredients like me. I really got into that seed cracker recipe you contributed to my blog and made many variations including wraps by adding gram and brown rice flour.
Unfortunately, the crackers fell victim to an allergic reaction to my medication that should have helped with my, umm, allergic reactions.
It's be a while before I can look a pumpkin seed in the face again.
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jac_the_gripper: I'm usually a visual person, but I have to read the recipe first to see if the ingredients like me.
I really got into that seed cracker recipe you contributed to my blog and made many variations including wraps by adding gram and brown rice flour.
Unfortunately, the crackers fell victim to an allergic reaction to my medication that should have helped with my, umm, allergic reactions.
It's be a while before I can look a pumpkin seed in the face again.
Recipes can be tricky. One cannot always “substitute” successfully. Example, and I’ll stand by this until the hearse rolls up—when making Scottish Shortbread, you MUST use real butter. Freshly made is best. If you use synthetic, like oleo or margarine, the cookies or loaf will “bleed” ( watery). Also, you cannot use brown sugar if a recipe states white or “ regular”. The molasses in the brown sugar will leech too much moisture into the mixture. Leather Britches (highly seasoned fresh green beans dried until they are “leathery” then simmered in water and bacon for six-plus hours) cannot be made any other way than The Foxfire Books teach. They will not turn out right. Just saying….ok, there’s more….I really got into that seed cracker recipe you contributed to my blog and made many variations including wraps by adding gram and brown rice flour.
Unfortunately, the crackers fell victim to an allergic reaction to my medication that should have helped with my, umm, allergic reactions.
It's be a while before I can look a pumpkin seed in the face again.
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rohaan: Recipes can be tricky. One cannot always “substitute” successfully. Example, and I’ll stand by this until the hearse rolls up—when making Scottish Shortbread, you MUST use real butter. Freshly made is best. If you use synthetic, like oleo or margarine, the cookies or loaf will “bleed” ( watery). Also, you cannot use brown sugar if a recipe states white or “ regular”. The molasses in the brown sugar will leech too much moisture into the mixture. Leather Britches (highly seasoned fresh green beans dried until they are “leathery” then simmered in water and bacon for six-plus hours) cannot be made any other way than The Foxfire Books teach. They will not turn out right. Just saying….ok, there’s more….
I don't eat foods like that and haven't for so long, I'm far less fussy about substitutions. I like that my homemade foods are different in taste and texture, although I do have some utter disasters at times.
I started using plant based milk back in the days when it was soya only and all, but one brand was beany and gritty. I think I've died and gone to heaven now the plant based and specialised diet market has opened up. The wealth of raw ingredients I can get in a supermarket, or even in a corner shop is impressive.
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jac_the_gripper: Steady on, old chap, you're turning into an aging hippy.
I have two books by Nadine Abensur (one time head chef for Kranks), one of which is 'fast food' in as much as the recipes take 30 minutes, or less. Most of her recipes involve every day ingredients, but her Moorish style taught me a lot about balancing flavours and creativity. She doesn't appear to have a website with her recipes, but you can pick up the books for under a fiver second hand on t'internet.
I've converted quite a few die hard meat eaters to the notion that not all meals have to have dead things in them (with Nadine's help). A lot of her stuff is pretty classy even if you don't manage quite the same level of presentation.
These days I often google. If I have something that needs using up I just type in "vegan gluten free (and say) mushroom recipe" and it usually comes up with something fairly splendid that I can rustle up from my store cupboard.
There's a lot of inspiration at our fingertips, even for whiney, allergicky people like me.
Well there is only so long you can eat chicken thighs before you discover the beans that don't come in tomato sauce. I'd tried the meatless meat, meatballs that reduced this grown man to tears and were not even that cheap. You just don't give yourself to meatless meat when there all these beans that don't come in tomato sauce, a new world world away from all these scandalous lies that's been told about beans. You might make a bean fart, but a bean will not make a fart through you.I have two books by Nadine Abensur (one time head chef for Kranks), one of which is 'fast food' in as much as the recipes take 30 minutes, or less. Most of her recipes involve every day ingredients, but her Moorish style taught me a lot about balancing flavours and creativity. She doesn't appear to have a website with her recipes, but you can pick up the books for under a fiver second hand on t'internet.
I've converted quite a few die hard meat eaters to the notion that not all meals have to have dead things in them (with Nadine's help). A lot of her stuff is pretty classy even if you don't manage quite the same level of presentation.
These days I often google. If I have something that needs using up I just type in "vegan gluten free (and say) mushroom recipe" and it usually comes up with something fairly splendid that I can rustle up from my store cupboard.
There's a lot of inspiration at our fingertips, even for whiney, allergicky people like me.
------ This thread is Archived ------
rohaan: I’ve written about this recently, but would still like to read other views. I’m (nearly) boycotting eating out, anywhere, ie, cafes, full service restaurants, food trucks, drive-ins/fast food. The prices are outrageous. A very, very small sandwich, advertised as “Artisan Incredible Reuben with salad” was actually very thin, on what looked like Melba toast— perhaps two teaspoons of krout, a sliver of corned beef, and if there was Swiss, it wasn’t enough to notice. The “salad was perhaps half of a romaine lettuce leaf and a crouton. Appallingly tiny meal for $19.00 PLUS tip. This is becoming the NORM…I want to point out something, and I “ get” the overhead argument…Here is the actual cost at a Kroger’s, for a chef salad with chicken.
Lettuce—- let’s say half a romaine———-$.70
Tomato—- one Roma or vine—————. $.60
Carrot—— one California Crisp————. $.35
Ripe olives—- five or six, sliced—————$.25
Green onions— half a bunch——————$.90
Radishes——— three or four——————$.25
Egg, hard-cooked———————————$.15
Swiss cheese, 1 Oz.——————————$.75
Chicken breast, small————————— $1.05
Dressing and croutons—————————$.90
TOTAL———————————————-$5.90
Actual cost, without tip————————$21.95
A four hundred percent write-up. Ludicrous. I’m not going to pay it. Your thoughts?
Don't complain! You could have been living in Venezuela!Lettuce—- let’s say half a romaine———-$.70
Tomato—- one Roma or vine—————. $.60
Carrot—— one California Crisp————. $.35
Ripe olives—- five or six, sliced—————$.25
Green onions— half a bunch——————$.90
Radishes——— three or four——————$.25
Egg, hard-cooked———————————$.15
Swiss cheese, 1 Oz.——————————$.75
Chicken breast, small————————— $1.05
Dressing and croutons—————————$.90
TOTAL———————————————-$5.90
Actual cost, without tip————————$21.95
A four hundred percent write-up. Ludicrous. I’m not going to pay it. Your thoughts?
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jac_the_gripper: It's be a while before I can look a pumpkin seed in the face again.
Sorry to hear that, food allergies are a bummer. I'm figuring out more and more things myself and it helps the system.When clicking onto the photos on Pinterest, it brings you to the recipes. I often substitute things if they don't agree with me or aren't healthy. There are also some food bloggers that have healthy recipes, e. g. Elavegan.
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Did you vote for it, OP?? Don't bisch if you did..
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mikey4691: Did you vote for it, OP?? Don't bisch if you did..
Nobody voted for it to be fair. We were just told and paid to stay at home. If you're paid to do nothing there'll be nothing your money can buy...save what the robots can produce.------ This thread is Archived ------
I don't think you're getting the whole picture, instead of counting your pennies count your votes correctly.
When I said look back as of 1/20/21 I clearly meant during Trump times zero inflation. Some people like to solve the math problem from the end results, try to solve it from the start to get it right.
Inflation or no inflation use your best judgment and handle it as an equation to get it right. This was a clarification ,merci beaucoup.
When I said look back as of 1/20/21 I clearly meant during Trump times zero inflation. Some people like to solve the math problem from the end results, try to solve it from the start to get it right.
Inflation or no inflation use your best judgment and handle it as an equation to get it right. This was a clarification ,merci beaucoup.
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Lettuce—- let’s say half a romaine———-$.70
Tomato—- one Roma or vine—————. $.60
Carrot—— one California Crisp————. $.35
Ripe olives—- five or six, sliced—————$.25
Green onions— half a bunch——————$.90
Radishes——— three or four——————$.25
Egg, hard-cooked———————————$.15
Swiss cheese, 1 Oz.——————————$.75
Chicken breast, small————————— $1.05
Dressing and croutons—————————$.90
TOTAL———————————————-$5.90
Actual cost, without tip————————$21.95
A four hundred percent write-up. Ludicrous. I’m not going to pay it. Your thoughts?