FOOD Report food & grocery shortages / price increases here: 2022 Edition
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bracketquant
Veteran Member
My druffing has cornbread and bread.Stuffing has bread. It's a Northern Thang.
Dressing has cornbread. It's a Southern Thang.
tnphil
Don't screw with an engineer
My wife has mastered "dressing".Stuffing has bread. It's a Northern Thang.
Dressing has cornbread. It's a Southern Thang.
Not the sickly gray stuff that her mom made.
Not the bland stuff my mom made either.
My wife took from both, experimented and perfected. Moist but firm. Plenty of chicken and/or turkey cooked in (I prep those for her). Browned on top. Right amount of sage, plenty of celery and onions. And garlic! Oh, the horror! Lol.
She made fried chicken when we got married and said "I think I put too much garlic". I told her that was not possible.
Then I told her that anything that wasn't a cake or pie needed copious garlic.
tnphil
Don't screw with an engineer
Then it's dressing, which consists of cornbread, biscuits and usually bread. "Stuffing", in the northern/Midwestern sense generally has no cornbread.
von Koehler
Has No Life - Lives on TB
What's really depressing to me is from my high school days to now, the population of this country has doubled. And isn't even including all the illegal aliens.
What was once farmland is now strip malls and endless suburbs.
bev
Has No Life - Lives on TB
Welcome to TB, TacoSalad!
I just take regular bread, cube and dry it instead of buying "stuffing bread". Since I'm the only one who likes stuffing this year, I'm going to use a box of stuffing mix and call it done. If anyone else decides they want some, there will be plenty.
My pantry has the basics plus lots of seasonings to make the basics tasty. Good Christmas gift for a family that doesn't know how to cook would be a basic cookbook such as 1950's Betty Crocker or Better Homes and Garden. I learned to cook using mom's Betty Crocker. Mom used to say fix xxx for supper and hand me the cookbook as she left for the barn for milking. Later I was gifted a Better Homes as a wedding gift. I prefer the Betty Crocker and borrowed my m-i-l's so often that she gave it to me when she was no longer able to cook. I'll never the cook she was, but no one has starved or died eating at my table.
My pantry has the basics plus lots of seasonings to make the basics tasty. Good Christmas gift for a family that doesn't know how to cook would be a basic cookbook such as 1950's Betty Crocker or Better Homes and Garden. I learned to cook using mom's Betty Crocker. Mom used to say fix xxx for supper and hand me the cookbook as she left for the barn for milking. Later I was gifted a Better Homes as a wedding gift. I prefer the Betty Crocker and borrowed my m-i-l's so often that she gave it to me when she was no longer able to cook. I'll never the cook she was, but no one has starved or died eating at my table.
nomifyle
TB Fanatic
This is interesting about the cornmeal, although neither myself or DH cares for dressing. What I meant when i said I've learned a lot of things from you through the years expecially how you just keep chipping away at thing and get them done and you are basically by yourself. I admire you for what you do.
Everyone in the household got their own ration book so you would have received a ration for each individual. However, I believe age of children varied the amount of the ration. There were also special extra rations available for fruit canning season. When I asked my mom about rationing, she commented that just because you had a ration stamp it did not automatically mean the store had the item.
During the Covid lockdown I was cooking everything everyday just for myself and was amazed at how quickly the flour canister needed refilling. I shopped in what my grandson calls "grandma's grocery store" better known as my pantry during that time.
babysteps
Veteran Member
That's rather what I thought. I made bread this afternoon. The recipe I used, calls for 10 cups of flour. I got 2 loaves and 24 rolls out of it.
That would last my family basically a single day.
The recommended amount of flour (assuming no gluten intolerances, I'm sure) is something like 30lbs per person per month.
That's a LOT of flour for a big family. Or really, any size of family.
Barry Natchitoches
Has No Life - Lives on TB
I mastered Thanksgiving stuffing the day I bought my first box of Stove Top brand Stuffing Mix.
Which, by the way, now costs about $2 for a box.
Before the plandenic, you could get it for $1, on sale...
Which, by the way, now costs about $2 for a box.
Before the plandenic, you could get it for $1, on sale...
John Deere Girl
Veteran Member
Pepperidge Farm cornbread stuffing at Walmart online was over $24 for 2. I'm pretty sure it was a 3rd party seller, but still, that's crazy. Velveeta shells and cheese was over $7 a box. Hawaiian rolls are over $7 for a 24 pack. I'm so thankful I can cook from scratch!
When I was a kid it wasn’t a formal meal unless you bad 7 sweets and 7 sours on the table plus side dishes. Olives were considered sours along with different types of relishes and pickles. As for flour my mom used to get a 25 pound bag of Robin Hood flour every other week cooking and baking. Crisco style stuff was used for regular kitchen use but crust and specialty items were made only with home caned lard. I remember one year we ran out of lard and had to use store bought my mom swore me to secrecy and threatened me with in a inch of my life. ( mom liked to cover her bases) she even drove to a store we never used so she wouldn’t see someone we knew.
momma_soapmaker
Disgusted
My FIL made the only dressing I ever really liked, so I use his "recipe" which has garlic in it. It's DIVINE!
bracketquant
Veteran Member
PF is $3 at WalMart, in store.
psychgirl
Has No Life - Lives on TB
I was going to mention this third party seller thing, to you. I got to thinking about it and just can’t fathom how stuffing mix, even a name brand like PF could be SO expensive!
I’d try a big bag of some store brand then jazz it up to make it taste better before I’d pay that much. Those big store brand bags I’ve seen at Kroger would be just fine with added goodies!
Maybe it's because Mom's family hails lately from W. Virginia, but we always called it dressing. Even in Minnesota. No cornbread though...Pa couldn't abide it. The yucky, dry cornbread dressing the Army cooks made ruined it for him. It did sound horrible. 
Cubed 'old" bread, left out to dry in a huge bowl in the kitchen (she knew just how much). Then, because there's no dressing as good as the dressing cooked inside the bird, the bird was stuffed, plus a good sized bowl also baked outside the bird. Yes, we are dressing eaters! The bowl dressing got liberally doused in bird juices/broth during the cooking process, Mom got the sage and onion ratio perfect every time, never soggy, never dry, and well..there ya go.
Mine is never as good as hers was, but made the same. And it's dressing. Never stuffing.
Cubed 'old" bread, left out to dry in a huge bowl in the kitchen (she knew just how much). Then, because there's no dressing as good as the dressing cooked inside the bird, the bird was stuffed, plus a good sized bowl also baked outside the bird. Yes, we are dressing eaters! The bowl dressing got liberally doused in bird juices/broth during the cooking process, Mom got the sage and onion ratio perfect every time, never soggy, never dry, and well..there ya go.
Mine is never as good as hers was, but made the same. And it's dressing. Never stuffing.
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I am a Southerner from VA.....we always had sausage dressing...with torn bread...not cut.....I saw cut bread cubes in Food Lion. for around $4.50 per bag...I make a ton of dressing and freeze the leftover dressing in meal size containers to use with chicken during the year...Their bread would have taken me about 10 bags....I begin tearing old bread in September and fill 3 gallon glass by early November
We never add liquid or broth to our dressing we use butter ...all the ingredients are fully cooked..cooked drained sage sausage is added the cooked in butter celery and onion with spices...lots of butter...then the dry bread is mixed in...
We never add liquid or broth to our dressing we use butter ...all the ingredients are fully cooked..cooked drained sage sausage is added the cooked in butter celery and onion with spices...lots of butter...then the dry bread is mixed in...
Now at Aldi's
Chef's Cupboard Stuffing Mix (various flavors IIRC -Turkey, Sage, Pork))
Butterball Whole Turkey
Valid: 11/16/2022 - 11/22/2022
Kirkwood Bone-In Turkey Breast
Belmont Chocolate Creme Pie or Whipped Cheesecake
Bake Shop Pumpkin Pie
Chef's Cupboard Stuffing Mix (various flavors IIRC -Turkey, Sage, Pork))
75¢
Valid: 11/16/2022 - 11/22/2022Butterball Whole Turkey
$1.07 Per Lb.
limit 2Valid: 11/16/2022 - 11/22/2022
Kirkwood Bone-In Turkey Breast
$1.89 Per Lb.
Valid: 11/16/2022 - 11/22/2022Belmont Chocolate Creme Pie or Whipped Cheesecake
$4.99
Valid: 11/16/2022 - 11/22/2022Bake Shop Pumpkin Pie
$4.49 Each
Valid: 11/16/2022 - 11/22/2022
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Yep... when we had four teens, I baked 12 loaves of bread (48 cups of flour) weekly. Plus cakes, cookies, pies, biscuits, occasional doughnuts...
I'd refill the 10 gallon flour can monthly.
Holidays doubled the amount used.
Summerthyme
Martinhouse
Deceased
My maternal great-grandmother was the mother of 16 children who lived. Guess they were a big farming family.....lived somewhere in central MInnesota. Mom told me her grandma used to bake 22 loaves of bread every other day.
Even with that many children, I have to think they must have been feeding farm hands as well as their children and maybe other relatives, too.
Life must have been nothing but constant cooking, laundry, and the kitchen gardening, canning, etc.. And I can't imagine the mountains of firewood that must have been needed all year every year.
Even with that many children, I have to think they must have been feeding farm hands as well as their children and maybe other relatives, too.
Life must have been nothing but constant cooking, laundry, and the kitchen gardening, canning, etc.. And I can't imagine the mountains of firewood that must have been needed all year every year.
ainitfunny
Saved, to glorify God.
$4.66 a gallon for regular yesterday, here in Gig Harbor, WA. i guess i should be thankfiul,, that there is peace, and gasoline to buy..
ainitfunny
Saved, to glorify God.
What is confusing and scary is I have ordinary store bread baked LAST JANUARY AND FEBRUARY That is still SOFT, FRESH TASTING, AND NOT MOLDY!
I DONT KNOW WHAT THEY PUT IN IT to make it stay that way!
I DONT KNOW WHAT THEY PUT IN IT to make it stay that way!
vessie
Has No Life - Lives on TB
That’s the way my late mother inlaw Junebug used to make her dressing. She was from Decherd but moved to Lebanon (Possum Town, I own the property now right on Brunley Branch on Old Hickory). VThen it's dressing, which consists of cornbread, biscuits and usually bread. "Stuffing", in the northern/Midwestern sense generally has no cornbread.
I think I’m going to have to start making bread again. Lately, I’ve been really into Jewish seeded rye. It was originally $3.50 a loaf, now $5. At that price point, it makes more sense to make my own.
And who would have ever thought that the day would come when ONE POUND of generic butter was $5?
Absolutely insane.
And who would have ever thought that the day would come when ONE POUND of generic butter was $5?
Absolutely insane.
vessie
Has No Life - Lives on TB
Yep, that sound’s about right, it would have included the farm hands too.
My great grandma and great aunts would do that amount of baking and fed all the farm hands that lived on the farm in Crookston, Mn. V
Barry Natchitoches
Has No Life - Lives on TB
Those prices are insane.
Tex88
Veteran Member
babysteps
Veteran Member
Besides, bread you make yourself just tastes better. And you have control over the ingredients.
I saw the Aldi’s plug upthread. It’s a 30-minute drive each way for me. I’m not going to go.
bw
Fringe Ranger
Put some out and see if wild animals will eat it. Often they won't; they don't perceive it as food.
John Deere Girl
Veteran Member
That's why I don't shop there. It's at least 30 minutes one way.
Stuffing has bread. It's a Northern Thang.
Dressing has cornbread. It's a Southern Thang.
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