Grocery Store-What are you paying for food? (1 Viewer)

[ChiefD]

I've reached in my pocket to get my keys and found pork chops in there.

You had pork chops in your pocket? Did I read that right?

No, he was just happy to see you.

 

[SFBayDuck]

I've reached in my pocket to get my keys and found pork chops in there.

You had pork chops in your pocket? Did I read that right?

No, he was just happy to see you.

My link

 

[urbanhack]

6.50 for a 24 ounce water the next day

Not trying to single you out here, more of a general comment about buying water. Stop buying water!

What do you do at long events where you can't bring in water?

I haven't encountered one. But if I was, I would drink beer. Or from the water fountain. Or chug a bunch before I went in. Or find a hose to drink from I normally have a yeti full of water with me wherever I am, so I know the need to drink water...but we have all gone soft in this realm. We don't need water every 30 minutes and can very easily go multiple hours without any

I am not lying when I say I have not bought a bottle of water in at least 10 years, except when traveling to foreign countries where it is not good to drink tap water

Same - I refuse every time I'm offered a bottle and will not buy.

 

[fatness]

I've reached in my pocket to get my keys and found pork chops in there.

You had pork chops in your pocket? Did I read that right?

You read it right.
It's a joke.

 

[urbanhack]

$5.99 for a dozen eggs - local farm, brown, organic free range. Not bad.

 

[General Malaise]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

 

[SFBayDuck]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

 

[General Malaise]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

 

[SFBayDuck]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

Nice, will head over there this afternoon then! And blackened in a cast iron is a great way to cook coho since the filets don't tend to be too thick (like King can be).

We actually have two really good fish markets in Eugene that I love to support but they can be so dang expensive, especially out of season like it is now.

 

[General Malaise]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

Nice, will head over there this afternoon then! And blackened in a cast iron is a great way to cook coho since the filets don't tend to be too thick (like King can be).

We actually have two really good fish markets in Eugene that I love to support but they can be so dang expensive, especially out of season like it is now.

I actually grilled mine last night, no problem. They were nice and thick. Olive oil, rub, skin side down for 4 minutes, CAREFUL flip for 4 minutes, back to skin for 4 and DONE. F'n perfect. I'll have to bring you my proprietary rub in the fall.

 

[Cowboysfan8]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

Are you going to use the work microwave?

 

[the moops]

Olive oil, rub, skin side down for 4 minutes, CAREFUL flip for 4 minutes, back to skin for 4 and DONE.

Why the double flip?

 

[General Malaise]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

Are you going to use the work microwave?

I did and about half way through I realized my transgression.

 

[General Malaise]

Olive oil, rub, skin side down for 4 minutes, CAREFUL flip for 4 minutes, back to skin for 4 and DONE.

Why the double flip?

Personal preference. I like my salmon cooked a little more through when I blacken it and so a nice skin-down finish is how I roll. 12 minutes tops.

 

[Dan Lambskin]

Salmon guys: do you eat the skin? I usually do

 

[SFBayDuck]

Salmon guys: do you eat the skin? I usually do

I usually grill it so it doesn't get crispy, so don't then. When I do it in a cast iron pan and it crisps up a bit I have eaten it, but not usually.

Now it goes to my husky, it's his favorite treat.

 

[General Malaise]

Salmon guys: do you eat the skin? I usually do

I have, but usually save it for my dog who LOVES it. And it's good for his skin/coat. I like the skin, but not as much a doggo does and I'm getting the delicious salmon meat (which he also gets too because he's the best dog who's ever been a dog).

 

[Dan Lambskin]

Salmon guys: do you eat the skin? I usually do

I usually grill it so it doesn't get crispy, so don't then. When I do it in a cast iron pan and it crisps up a bit I have eaten it, but not usually.

Now it goes to my husky, it's his favorite treat.

Salmon guys: do you eat the skin? I usually do

I have, but usually save it for my dog who LOVES it. And it's good for his skin/coat. I like the skin, but not as much a doggo does and I'm getting the delicious salmon meat (which he also gets too because he's the best dog who's ever been a dog).

I usually give the dog everyone else’s and eat mine

 

[the moops]

Olive oil, rub, skin side down for 4 minutes, CAREFUL flip for 4 minutes, back to skin for 4 and DONE.

Why the double flip?

Personal preference. I like my salmon cooked a little more through when I blacken it and so a nice skin-down finish is how I roll. 12 minutes tops.

I always do a flesh side down first, for 4 minutes or so, then one flip and let it finish on skin side down.

 

[General Malaise]

Olive oil, rub, skin side down for 4 minutes, CAREFUL flip for 4 minutes, back to skin for 4 and DONE.

Why the double flip?

Personal preference. I like my salmon cooked a little more through when I blacken it and so a nice skin-down finish is how I roll. 12 minutes tops.

I always do a flesh side down first, for 4 minutes or so, then one flip and let it finish on skin side down.

I doubt there's a 'correct' way to do it, but I want those beautiful omega oils from the skin to bubble up into the meat of the fish first before flipping to the flesh side.

BEHOLD PERFECTION!

 

[ChiefD]

So my nephew and son fish on Lake Michigan for salmon and lake trout.

My freezer is full of that stuff. Love it.

 

[General Malaise]

So my nephew and son fish on Lake Michigan for salmon and lake trout.

My freezer is full of that stuff. Love it.

FIL has taken my perch fishing a dozen times or so on Lake St. Clair. Caught a walleye one. Big old daddy. The lake perch from the Michigan waters is something special. Just terrific eating with a quick fry.

 

[urbanhack]

Wild caught Coho Salmon $9.99/Lb at my neighborhood grocer. That is a freaking STEAL! Cooked it up last night, incredible. Might go get more today. This must be what it feels like to be an Alaskan bear in the wild.

A chain or just a local-to-you spot?

Despite eating fresh (1-2 days out of the ocean) salmon nearly every day in the summer growing up and working for two summers in a salmon cannery in Alaska, it's still my favorite food.

Dude, Fred Meyer! None of those little bones that I have to pick through on the sockeye usually. I blackened mine up perfectly and I have some for lunch today - can't wait for noon!

e.g. Kroger

 

[urbanhack]

Salmon guys: do you eat the skin? I usually do

Yes...skin side down first and then on top with broil so I can eat it crispy.

 

[Instinctive]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

 

[SFBayDuck]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

 

[the moops]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just eating it?

 

[General Malaise]

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

 

[General Malaise]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Damn it!

I think you and I had very similar upbringings.

 

[General Malaise]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

 

[SFBayDuck]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

 

[General Malaise]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Yeah, I dunno, man. BassOMatic comes to life!

 

[Dan Lambskin]

So my nephew and son fish on Lake Michigan for salmon and lake trout.

My freezer is full of that stuff. Love it.

FIL has taken my perch fishing a dozen times or so on Lake St. Clair. Caught a walleye one. Big old daddy. The lake perch from the Michigan waters is something special. Just terrific eating with a quick fry.

As a kid we’d go on Detroit river / Lake Erie several times a year for walleye and/or perch
So good

 

[the moops]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

 

[SFBayDuck]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Next thing dudes will be talking about blending up some Wagyu to get that extra iron in their family's diet.

 

[Instinctive]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Next thing dudes will be talking about blending up some Wagyu to get that extra iron in their family's diet.

Salmon is a common allergen you want exposure to. Fish in general are healthy. I think making it into a delicious sauce that adults also enjoyed was an outstanding success.

In case you wonder, soy, gluten, lactose, shellfish, peanuts, tree nuts, all also on the list. But it's easier to get all of those into stuff. And he is a big fan of chopped up shrimp.

Kid only has front teeth so even with beautifully flaky fish he struggles.

And Salmon from Costco is like $8.99/lb. I'm not going to the hassle of cooking a different fish than what mama and I eat to save like $2/week. Since this is the grocery prices thread and all.

GM seems to get it. Sounds like a guy who maybe has been around a one year old learning how to eat before.

 

[General Malaise]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Farm raised fish that dine on their own excrement? Gross.

 

[SFBayDuck]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Next thing dudes will be talking about blending up some Wagyu to get that extra iron in their family's diet.

Salmon is a common allergen you want exposure to. Fish in general are healthy. I think making it into a delicious sauce that adults also enjoyed was an outstanding success.

In case you wonder, soy, gluten, lactose, shellfish, peanuts, tree nuts, all also on the list. But it's easier to get all of those into stuff. And he is a big fan of chopped up shrimp.

Kid only has front teeth so even with beautifully flaky fish he struggles.

And Salmon from Costco is like $8.99/lb. I'm not going to the hassle of cooking a different fish than what mama and I eat to save like $2/week. Since this is the grocery prices thread and all.

GM seems to get it. Sounds like a guy who maybe has been around a one year old learning how to eat before.

As have I, as the father of a now 21 year old daughter who has dealt with life threatening food allergies to multiple foods her entire life. A kid who has experienced anaphylaxis four times, including once so bad it involved two ambulance rides and a 36-hour hospital stay. A daughter who has been part of two separate studies on food allergy treatments at Stanford, despite once being excluded due to being “too allergic” to peanuts. Nothing like seeing a crash cart and two extra nurses hanging around outside of the room where your four year old kid is about to get skin tested for peanuts.

Sincerely hope you never have to deal with any of that.

Didn’t mean any offense, was making a bass-o-matic joke (exact same one GM made, btw). Carry on.

 

[Instinctive]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Next thing dudes will be talking about blending up some Wagyu to get that extra iron in their family's diet.

Salmon is a common allergen you want exposure to. Fish in general are healthy. I think making it into a delicious sauce that adults also enjoyed was an outstanding success.

In case you wonder, soy, gluten, lactose, shellfish, peanuts, tree nuts, all also on the list. But it's easier to get all of those into stuff. And he is a big fan of chopped up shrimp.

Kid only has front teeth so even with beautifully flaky fish he struggles.

And Salmon from Costco is like $8.99/lb. I'm not going to the hassle of cooking a different fish than what mama and I eat to save like $2/week. Since this is the grocery prices thread and all.

GM seems to get it. Sounds like a guy who maybe has been around a one year old learning how to eat before.

As have I, as the father of a now 21 year old daughter who has dealt with life threatening food allergies to multiple foods her entire life. A kid who has experienced anaphylaxis four times, including once so bad it involved two ambulance rides and a 36-hour hospital stay. A daughter who has been part of two separate studies on food allergy treatments at Stanford, despite once being excluded due to being “too allergic” to peanuts. Nothing like seeing a crash cart and two extra nurses hanging around outside of the room where your four year old kid is about to get skin tested for peanuts.

Sincerely hope you never have to deal with any of that.

Didn’t mean any offense, was making a bass-o-matic joke (exact same one GM made, btw). Carry on.

I neither got the joke nor took offense LOL. You're all good buddy.

Yeah I hope the same for my kids. That sounds horrifyingly stressful. Some other thread someone said something about how we are no better at parenting now than 40 years ago...I know my parents didn't do any specific "try to avoid allergies" stuff and the science on that has seemingly come a long way in recent years. So hopefully following all the exposure protocols (oh, eggs is another one, forgot in my list above, but he LOVES eggs so no issues getting to him there) will keep both him and baby girl allergy-free, just like me.

 

[the moops]

Since this is the salmon thread I thought I'd share the amazing salmon pasta sauce I came up with.

2 salmon filets roasted with olive oil, SPG.

Cook up a little bit of tomato sauce, season heavily with oregano, a little basil, salt and pepper, and slowly whisk in cream while over heat. Pour some of that into blender, add your salmon filets, then ramp up the blender to the max.

Taste for seasoning and consistency. If it's a little grainy or thick, add more tomato cream sauce until smooth.

Works incredible for both one year olds and hungry wives, both of whom love pasta.

Serve over spaghetti, fettuccine, linguine, rice...add whole shrimp and fresh parsley on top if you're feeling fancy.

Wait, you blend the salmon?

Yea why we blending the salmon instead of just upbringing.

If I'm understanding correctly, he's got picky esters who need the nutrients but don't want to actually eat the fish. So he "hides" it.

Pretty brilliant, actually.

I guess we used to do that with veggies when my kid was little - blend them up and hide them in other things.

But fish?????

Also if you are just trying to get some nutrients use some cheap *** fish like tilapia and not salmon

Next thing dudes will be talking about blending up some Wagyu to get that extra iron in their family's diet.

Salmon is a common allergen you want exposure to. Fish in general are healthy. I think making it into a delicious sauce that adults also enjoyed was an outstanding success.

In case you wonder, soy, gluten, lactose, shellfish, peanuts, tree nuts, all also on the list. But it's easier to get all of those into stuff. And he is a big fan of chopped up shrimp.

Kid only has front teeth so even with beautifully flaky fish he struggles.

And Salmon from Costco is like $8.99/lb. I'm not going to the hassle of cooking a different fish than what mama and I eat to save like $2/week. Since this is the grocery prices thread and all.

GM seems to get it. Sounds like a guy who maybe has been around a one year old learning how to eat before.

As have I, as the father of a now 21 year old daughter who has dealt with life threatening food allergies to multiple foods her entire life. A kid who has experienced anaphylaxis four times, including once so bad it involved two ambulance rides and a 36-hour hospital stay. A daughter who has been part of two separate studies on food allergy treatments at Stanford, despite once being excluded due to being “too allergic” to peanuts. Nothing like seeing a crash cart and two extra nurses hanging around outside of the room where your four year old kid is about to get skin tested for peanuts.

Sincerely hope you never have to deal with any of that.

Didn’t mean any offense, was making a bass-o-matic joke (exact same one GM made, btw). Carry on.

I neither got the joke nor took offense LOL. You're all good buddy.

Yeah I hope the same for my kids. That sounds horrifyingly stressful. Some other thread someone said something about how we are no better at parenting now than 40 years ago...I know my parents didn't do any specific "try to avoid allergies" stuff and the science on that has seemingly come a long way in recent years. So hopefully following all the exposure protocols (oh, eggs is another one, forgot in my list above, but he LOVES eggs so no issues getting to him there) will keep both him and baby girl allergy-free, just like me.

This makes sense. I take back all my snark.

 

[fatness]

$5 a dozen: major egg companies may be using avian flu to hike US prices, new report finds

"The cost of a dozen large eggs hit almost $5 in January – a record high in the US and more than two and a half times the average price three years ago before the avian flu outbreak. This signifies a 157% inflation rate for eggs"

"A separate analysis also found that avian flu alone cannot explain consumer prices, which rose by 61% over the past six months, according to the Bureau of Labor Statistics. The direct costs related to losing hen flocks account for a 12-24% increase in retail prices, according to a study by the University of Arkansas looking at the impact of the outbreak in 2022-23."

 

[Cowboysfan8]

$5 a dozen: major egg companies may be using avian flu to hike US prices, new report finds

"The cost of a dozen large eggs hit almost $5 in January – a record high in the US and more than two and a half times the average price three years ago before the avian flu outbreak. This signifies a 157% inflation rate for eggs"

"A separate analysis also found that avian flu alone cannot explain consumer prices, which rose by 61% over the past six months, according to the Bureau of Labor Statistics. The direct costs related to losing hen flocks account for a 12-24% increase in retail prices, according to a study by the University of Arkansas looking at the impact of the outbreak in 2022-23."

Huh!

 

[Doug B]

"A separate analysis also found that avian flu alone cannot explain consumer prices ..."

Gee, ya think?

They'll eventually drop down to $3.50 - $4.00/dozen and stay there. Egg companies must be kicking themselves now, wondering how much profit they were losing at pre-pandemic pricing: "We coulda charged $3-something a dozen all along!!! "

 

[fatness]

"A separate analysis also found that avian flu alone cannot explain consumer prices ..."

Gee, ya think?

They'll eventually drop down to $3.50 - $4.00/dozen and stay there. Egg companies must be kicking themselves now, wondering how much profit they were losing at pre-pandemic pricing: "We coulda charged $3-something a dozen all along!!! "

One of those egg producers was already found guilty of price gouging, and apparently they're still at it. Of course, the damages were paid to companies making egg products, not consumers.

Post in thread 'possible lengthy food, supply shortages coming to the US? Latest: start hiding Sriracha'

Dec 14, 2023

Egg shortages and high prices are partly due to at least 1 egg company raising profits 718% last quarter while raising production 1%.

The company, which controls about 20% of the US egg market according to Reuters, said its average selling price for a dozen eggs in the quarter ending February 25 was $3.30, more than double the average of $1.61 a year earlier.

I haven't kept up with this topic, but there's an update on this company and their price gouging.
https://www.just-food.com/news/us-e...us53m-in-price-fixing-case/?cf-view&cf-closed...

• fatness

• 

Egg production in the US is just too concentrated so we'll just keep seeing (and paying) this I guess.

 

[FiredMartz]

Socal Costco...9.99 a dz

 

[Ministry of Pain]

16 oz of Grass-fed OG half n half $4.49 (Organic Valley)
Quart of the grocery store equivalent was $4.49, basically get double the amount of cream

-I guess I've hit a price point or comparison where I'm thinking twice before I just toss something in the cart

 

[Nugget]

I’m fasting this month.

 

[fatness]

"Egg prices have skyrocketed over the last year, reaching historic highs, and wholesale shoppers like small businesses were paying over $8 for a dozen eggs last week. According to the latest USDA report, released Friday, the national average wholesale price has dropped slightly to $6.85 per dozen. However, many grocery stores sell their eggs at a loss to get customers in the door, bringing the average retail price of a dozen eggs to just over $5."

Grocery stores aren't going to keep absorbing those losses forever. Bend over, I guess.

$70,000 more a year for eggs: How price hikes are hurting small businesses

As egg prices continue to skyrocket, small businesses grapple with how to avoid passing on the increase to their customers.

abc7.com

 

[Leroy Hoard]

Looks like not everyone is hurting. From the above linked article:

"While consumers, small businesses and their customers continue to shell out more for eggs amid the avian flu outbreak, the nation's largest producer and distributor of eggs has reported soaring profits.

Cal-Maine Foods, according to SEC filings, saw an over three-fold increase in their gross profits in their fiscal year 2023, at the dawn of the bird flu outbreak. And according to their most recent filing, their gross profits are up 342% through the second quarter of their fiscal year 2025 versus the previous fiscal year."

 

[Cowboysfan8]

Looks like not everyone is hurting. From the above linked article:

"While consumers, small businesses and their customers continue to shell out more for eggs amid the avian flu outbreak, the nation's largest producer and distributor of eggs has reported soaring profits.

Cal-Maine Foods, according to SEC filings, saw an over three-fold increase in their gross profits in their fiscal year 2023, at the dawn of the bird flu outbreak. And according to their most recent filing, their gross profits are up 342% through the second quarter of their fiscal year 2025 versus the previous fiscal year."

shocker