- Registrado
- 10 de Mar, 2024
You're asking why and giving the answer. Creamed chipped beef on toast is a traditional American recipe that some people still make. You can't make it without the chipped beef.
Food You're Not Really Sure Anyone Even Buys
- Iniciador del tema _blank_
- Fecha de inicio
-
🚨 DDoS attack. Tor is stable: https://kiwifarmsaaf4t2h7gc3dfc5ojhmqruw2nit3uejrpiagrxeuxiyxcyd.onion/.
🔎 Please read my article, How to Dox Anyone: A Liz Fong-Jones Story. (Xitter), (Substack). -
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
- Registrado
- 28 de Dic, 2014
You seriously need dense protein to do the shit they do. You can't be a full functioning killing machine without some meat.
When I see it these days it's usually pre-prepared in those boil-in bags.
- Registrado
- 11 de Mar, 2024
Forget even cheap cooked pizza, the fresh ready to bake ones at the super market are often the same price (or less ime) and far better tasting than frozen pizza. Heck, need a frozen pizza? Just get one of those ready to cook ones and freeze it.
- Registrado
- 5 de Jun, 2020
Not the jars, but most people might say the thread name about the packages of chicken feet/necks, pork trotters, or beef feet in the meat aisle at my grocery store. Still, they're bomb for making bone broth. Feet is where all the collagen is at. I'm sure I'm the only one who buys that stuff around here.
- Registrado
- 23 de Jun, 2017
Oh I WISH I could buy these. They make great air fresheners and the rind (it's pretty much all rind) is good in Asian style soups.
- Registrado
- 20 de Oct, 2019
Rye bread.
I mean, I don't think that nobody buys it at all - somebody must. But there's only a very small amount ever stocked so it's got to be fairly small numbers. I don't get it. The flavour is hard to describe, not acidic exactly but sharp. Like the taste equivalent of caltrops. Can any rye bread eaters here explain to me the appeal?
I mean, I don't think that nobody buys it at all - somebody must. But there's only a very small amount ever stocked so it's got to be fairly small numbers. I don't get it. The flavour is hard to describe, not acidic exactly but sharp. Like the taste equivalent of caltrops. Can any rye bread eaters here explain to me the appeal?
- Registrado
- 19 de Oct, 2018
Supermarket antipasti. Not because they're bad some of them are quite nice but the prices are absurd, people really pay 2-3 the price to have their olives taken out of a jar and put in a plastic pot
- Registrado
- 14 de Ene, 2023
It goes well with heavy, rich soups.
For example, borscht is already a little sweet from the beetroot; you don't usually want to add even more sweetness from wheat bread. Rye bread or sour cream balances this out nicely. Same with other fatty soups, that weird rye sourness against them feels refreshing.
- Registrado
- 14 de Ene, 2019
Reuben sandos wouldn't taste the same on sourdough.
- Registrado
- 20 de Oct, 2019
Interesting. I can sort of see that and will give it a try.
Honestly, I find sourdough has a similar unpleasant tang to it as rye bread. I don't know how or why it suddenly became some ultimate selling point. There used to be a cafe that did a really nice breakfast I'd buy sometimes. And then one day they suddenly changed their menu to "sourdough this" and "sourdough that". Was never the same after regular bread and I stopped having breakfast there in the end. Every other cafe and restaurant pretty much did the same. I can still find non-sourdough bread with a meal if I'm lucky.
- Registrado
- 21 de Mar, 2023
This really isn't my experience with respect to comparative cost.
The fresh uncooked grocery store pizzas are easily 2x/2.5x the cost of the frozen ones on sale. Then there's another steep bump to get one at any pizza place that isn't Little Caesars.
My answer to why frozen pizza used to exist is price and convenience. It's an emergency ration in the freezer that can fill a need within 20 minutes without leaving the house/paying delivery fees/tipping.
- Registrado
- 28 de Dic, 2014
You can't make a Reuben without it.
Also it's pretty good with savory cold cuts like pastrami.
And I like it for a Limburger and onion sandwich (although I think pumpernickel is also good for that).
There are also definitely cheap options if you aren't going for some fancy (for frozen) attempt at an artisan pizza. Like just having a couple Jack's or even Totino's party pizzas (which are not really pizzas but are a shameful love of mine).
I love that stuff. Any time I make a batch of pizza dough, I save at least one pizza's worth of dough for 7-10 days (refrigerated) and it naturally turns into a sort of sourdough. Then I use that for a pizza or breadsticks.
- Registrado
- 21 de Mar, 2023
There was a weird occurrence last year where Nestlé announced out of the blue that they were discontinuing their entire line of frozen Delissio pizzas in Canada that dominated the market. Without really giving a compelling reason either.
I don't even really know what's still left out there on the market as it's been a few years since I picked one up.
I'm still in the mindset where it was a reasonable expectation to pick up a frozen pizza out of the freezer for 5 bucks and as low as 2.99 if they were on sale.
- Registrado
- 11 de Mar, 2024
I suppose my local chain(s) might be using them as a loss leader which I hadn't considered.
- Registrado
- 21 de Mar, 2023
I just looked it up at Walmart.
The frozen pizzas range from $4-8.
I picked up a fairly basic grocery store fresh uncooked pizza a few weeks back and they were running about 18$ each.
Granted, the fresh one was bigger and better. But there was a massive price differential.
- Registrado
- 11 de Mar, 2024
Oh yah that's nuts. I can pick them up for 8.99 normal price or 6.99 towards the end of the day when they're on sale. Definitely a loss leader situation so TIL.
- Registrado
- 17 de Nov, 2020
It's often softer, moister, and it goes really well with mustard and pork.
I bought two different drinks, Coca Cola Y3000 and Pepsi Twist, and its amazing how fucking shit they taste. They're like watered down Coke and Pepsi but with some herbal shit that makes them taste like piss. Who even made them and for who? Who drinks shitty piss flavored Coke?
- Registrado
- 31 de Dic, 2021
I always have a couple cans of tomatoes on the go for when I want to make pasta or chili, not having to worry about them going off is a huge lifesaver.
I think they're popular in the Caribbean and Arab countries.
In Bongistan a frozen pizza will run you £5 at most whilst even a cheaper takeaway place will be charging £9 for a 12in and Dominoes ain't cheap over here.
- Registrado
- 21 de Mar, 2023
Just to finish off, I was at Walmart this afternoon and noticed they were selling small fresh oblong pizzas for around 6.99.
They were EXTREMELY spartan though. They looked like someone spread mozarella on a large naan bread. Not sure I even saw a pepperoni.
So to your point, there are also exists some more economical fresh grocery options.
But TBH, it looked so unimpressive that I probably would've gone with frozen for the same price.
- Registrado
- 13 de Jun, 2020
I had to see a nutritionist. She told me half of what I eat has to be fruit or vegetables.
Since fresh vegetables are expensive and frozen vegetables are disgusting, she suggested I get canned vegetables as well. She said they're just as good and nutritious as the fresh vegetables, because they're canned fresh and actually pretty high quality.
She also suggested rinsing them with a strainer to lower the sodium content.
I get peas, corn, and green beans. I think it's really, really good. Sometimes I'll make a homemade salad dressing out of olive oil, wine vinegar, black pepper, and Dijon mustard. I'll drizzle the dressing on top and it's super enjoyable.
Ironically, Ina Garten, the Barefoot Contessa lady, had a mother who was a nutritionist and she claims she grew up with half of the food she ate being canned vegetables. Make of that what you will.