Nancy in OK
Senior Member
I ran into our local grocery to get some fresh veggies. A head of cauliflower was $9.99. Needless to say it is still there. This store and Walmart have a small head of lettuce for $5.
I was a young mother of three, married 8 years, when this ad came out. Do you see why the old folks have trouble adjusting to a world that has changed so radically while they merely went about their work and business of living. The raises in pay never came as fast or as much as the raises in prices. We have been losing that COL/Wage race consistantly since the 50"s.Discussing the chuck roast the other day and I ran across this today View attachment 381786
I saw such skinny lettuce at Kroger Saturday , it looked like a child’s toy.I got a sad skinny head of lettuce today for $3.69.It weighed nothing,no heart in it at all.
Fryer legs at .39/lb. I just picked some up at .34/lb.Discussing the chuck roast the other day and I ran across this today View attachment 381786
Fryer legs at .39/lb. I just picked some up at .34/lb.
I've seen some very old ads, like 1890s. Chicken then was about .19/lb (in New York City, I think). So, over a very long time period, chicken hasn't had much inflation.............yet.
Yesterday I noticed the eggs were 3.50 per dozen. We are blessed to have many chickens.
Same in middle-Tennessee. I've been using it for spaghetti, Salisbury steak, tacos, chili, etc. It's good. I must limit my red meat because of gout and usually use ground pork, but using this lets me cheat a little and get the texture and browning of ground beef. Ground pork just doesn't caramelize like beef.Our Indiana Kroger carries a ground beef/pork blend in prepackaged 2lb amount.
It’s always 6.99$, which for two lbs I think is a pretty good price.
I always grab a pack when they have those set out.
I mention this because the blend makes a really good spaghetti sauce, chili, ect.
Last night I tried using it for a meatloaf.
It turned out great!
There was no grease floating in the pan like a “full beef” meatloaf sometimes has and while it did lack that full beef flavor I’d highly recommend using it just for the price point.
Just something to look for at your own stores.
I’m not sure how it would taste as a plain hamburger but probably not too bad.
Im happy someone else knows what I’m talking about lol!Same in middle-Tennessee. I've been using it for spaghetti, Salisbury steak, tacos, chili, etc. It's good. I must limit my red meat because of gout and usually use ground pork, but using this lets me cheat a little and get the texture and browning of ground beef. Ground pork just doesn't caramelize.
It's pretty good for hamburgers. But I'm used to eating ground pork burgers, so YMMV.
Our Indiana Kroger carries a ground beef/pork blend in prepackaged 2lb amount. It’s always 6.99$, which for two lbs I think is a pretty good price.
There's a meat market that we buy the 50/50 burger from. It's usually $2.69 but it's quite a trip for us so it's a throw a cooler in the trunk when we're going to be in that direction kind of thing.Our Indiana Kroger carries a ground beef/pork blend in prepackaged 2lb amount.
It’s always 6.99$, which for two lbs I think is a pretty good price.
I always grab a pack when they have those set out.
I mention this because the blend makes a really good spaghetti sauce, chili, ect.
Last night I tried using it for a meatloaf.
It turned out great!
There was no grease floating in the pan like a “full beef” meatloaf sometimes has and while it did lack that full beef flavor I’d highly recommend using it just for the price point.
Just something to look for at your own stores.
I’m not sure how it would taste as a plain hamburger but probably not too bad.
I've ground a lot of pork loins to save money and you're right it doesn't carmalize as well but pork patties are very good off the grill and also fried in a cast iron skillet, although I cheat and fry them in bacon grease.Same in middle-Tennessee. I've been using it for spaghetti, Salisbury steak, tacos, chili, etc. It's good. I must limit my red meat because of gout and usually use ground pork, but using this lets me cheat a little and get the texture and browning of ground beef. Ground pork just doesn't caramelize like beef.
It's pretty good for hamburgers. But I'm used to eating ground pork burgers, so YMMV.
Same in middle-Tennessee. I've been using it for spaghetti, Salisbury steak, tacos, chili, etc. It's good. I must limit my red meat because of gout and usually use ground pork, but using this lets me cheat a little and get the texture and browning of ground beef. Ground pork just doesn't caramelize like beef.
It's pretty good for hamburgers. But I'm used to eating ground pork burgers, so YMMV.
Yeah, I've noticed the same. It's touchy to get it browned "right" without turning it into pebbles. And the texture is still some different than beef and it seems to be a lighter flavor. Grilling makes it easier to caramelize, for me anyway. But I've grown used to ground pork because I don't care for ground chicken and ground turkey smells like a sweaty locker room while cooking (my wife's words).I have to cook commercial pork a lot longer than beef to get nice browning in the pan.
Lotsa added water has to be cooked out before it will brown.
A double loaf pan, the inside one having drainage holes, cures any grease problems.Our Indiana Kroger carries a ground beef/pork blend in prepackaged 2lb amount.
It’s always 6.99$, which for two lbs I think is a pretty good price.
I always grab a pack when they have those set out.
I mention this because the blend makes a really good spaghetti sauce, chili, ect.
Last night I tried using it for a meatloaf.
It turned out great!
There was no grease floating in the pan like a “full beef” meatloaf sometimes has and while it did lack that full beef flavor I’d highly recommend using it just for the price point.
Just something to look for at your own stores.
I’m not sure how it would taste as a plain hamburger but probably not too bad.
I had one of those double meat loaf pans in non-stick. They are a great idea.A double loaf pan, the inside one having drainage holes, cures any grease problems.
I went to a regional chain grocery store this afternoon (Food Giant)
They advertised $1.49 a pound assorted pork chops and 14 ounce Canpbell brand smoked sausage at 2 for 5 dollars. And they had neither.
No lettuce either.
But the produce that they did have looked good. It was expensive though.
I wanted some corn on the cob for my rooster who injured his leg somehow last night. I had to segregate him in a dog cage to give him time to heal, and he is miserable. So I figured some corn on the cob would help him feel a little better.
Anyway, 4 ears of fresh corn were $5.99!
I got them anyway, for Bubba’s sake. But my wallet cried in pain at the checkout counter.
Also, I bought a gallon of store brand milk: $4.12.
That wasn’t too bad. Tennessee milk has always run higher than alot of other states.
Anyway, 4 ears of fresh corn were $5.99!
I cook my meatloaves in the crockpot. I ball up a few balls of foil kinda loose, then put the meatloaf on a sheet of foil with some holes punched in it and place on top of the foil balls. No grease...toss the foil and easy clean up.A double loaf pan, the inside one having drainage holes, cures any grease problems.
That's outrageous!A quart of heavy cream is over $9.00 now. I REFUSE to pay that.
That's not organic either.
South central Arkansas.
View attachment 385011