I was noticing the price of cubed tofu versus the big block of tofu. About 4 dollars plus change for the cutup, versus about 2.49 for the chunk. For that kind of difference, I'll be GLAD to wield my knife for about 20 seconds. I have to be on my toes and comparison shop all the time to stretch that food budget.

On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
> wrote:

>I was noticing the price of cubed tofu versus the big block of tofu. About 4 dollars plus change for the cutup, versus about 2.49 for the chunk. For that kind of difference, I'll be GLAD to wield my knife for about 20 seconds. I have to be on my toes and comparison shop all the time to stretch that food budget.

Happens all the time. I can buy a boneless pork loin for $1.89 a
pound, but to buy the store cut roast or boneless chops they charge
$4.59.

You can eat well for less if you are willing to do a few minutes of
labor.

On Sun, 18 Aug 2013 15:47:17 -0400, Ed Pawlowski > wrote:

>On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
> wrote:
>
>>I was noticing the price of cubed tofu versus the big block of tofu. About 4 dollars plus change for the cutup, versus about 2.49 for the chunk. For that kind of difference, I'll be GLAD to wield my knife for about 20 seconds. I have to be on my toes and comparison shop all the time to stretch that food budget.
>
>Happens all the time. I can buy a boneless pork loin for $1.89 a
>pound, but to buy the store cut roast or boneless chops they charge
>$4.59.
>
>You can eat well for less if you are willing to do a few minutes of
>labor.

That's exactly how I feel about ground meat... for very little effort
I save half the price, I can cook it as rare as I like (or eat it
uncooked), and I know what/who is in it.

"Brooklyn1" > wrote in message
news
> On Sun, 18 Aug 2013 15:47:17 -0400, Ed Pawlowski > wrote:
>
>>On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
> wrote:
>>
>>>I was noticing the price of cubed tofu versus the big block of tofu.
>>>About 4 dollars plus change for the cutup, versus about 2.49 for the
>>>chunk. For that kind of difference, I'll be GLAD to wield my knife for
>>>about 20 seconds. I have to be on my toes and comparison shop all the
>>>time to stretch that food budget.
>>
>>Happens all the time. I can buy a boneless pork loin for $1.89 a
>>pound, but to buy the store cut roast or boneless chops they charge
>>$4.59.
>>
>>You can eat well for less if you are willing to do a few minutes of
>>labor.
>
> That's exactly how I feel about ground meat... for very little effort
> I save half the price, I can cook it as rare as I like (or eat it
> uncooked), and I know what/who is in it.

Aye, that it is the big thing for me ... knowing what is in it.

--
--
http://www.helpforheroes.org.uk/shop/

Yep..we figured out the pork loin cut em yourself strategy a few years back. Works the same way with beef whole rib eyes. I can usually get about 14 or so nice sized boneless steaks out of one chunk of meat. The rack of ribs is a blessing too...if a person buys the bone in model..which is usually qute a bit cheaper. Choice grade or better of course. A carton of tofu would last us forever..lol.

On Sun, 18 Aug 2013 21:47:09 +0100, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
>news
>> On Sun, 18 Aug 2013 15:47:17 -0400, Ed Pawlowski > wrote:
>>
>>>On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
> wrote:
>>>
>>>>I was noticing the price of cubed tofu versus the big block of tofu.
>>>>About 4 dollars plus change for the cutup, versus about 2.49 for the
>>>>chunk. For that kind of difference, I'll be GLAD to wield my knife for
>>>>about 20 seconds. I have to be on my toes and comparison shop all the
>>>>time to stretch that food budget.
>>>
>>>Happens all the time. I can buy a boneless pork loin for $1.89 a
>>>pound, but to buy the store cut roast or boneless chops they charge
>>>$4.59.
>>>
>>>You can eat well for less if you are willing to do a few minutes of
>>>labor.
>>
>> That's exactly how I feel about ground meat... for very little effort
>> I save half the price, I can cook it as rare as I like (or eat it
>> uncooked), and I know what/who is in it.
>
>Aye, that it is the big thing for me ... knowing what is in it.

And you know how much time elapsed since it was ground... most
supermarket ground mystery meat has been sitting for at least 12
hours, often a few days. When I grind meat at home I can cook it
right away or pop it into the freezer immediately. And I know I save
substantial money by buying whole cuts on sale, and I can see the cuts
and pick, choose, or refuse before it's ground... I also get to trim
out the parts I don't want, like gristle, etc. Even if you choose a
cut and ask the meat department to grind it for you it's rare you get
the piece you picked, those big commercial grinders can hold a couple
three pounds in their body, most times you end up with the crappy cut
that was already in the machine that your piece forced out and the
butcher grinds your piece for his family.

On 8/18/2013 5:51 PM, Brooklyn1 wrote:
> On Sun, 18 Aug 2013 21:47:09 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Brooklyn1" > wrote in message
>> news
>>> On Sun, 18 Aug 2013 15:47:17 -0400, Ed Pawlowski > wrote:
>>>
>>>> On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
>>>> > wrote:
>>>>
>>>>> I was noticing the price of cubed tofu versus the big block of tofu.
>>>>> About 4 dollars plus change for the cutup, versus about 2.49 for the
>>>>> chunk. For that kind of difference, I'll be GLAD to wield my knife for
>>>>> about 20 seconds. I have to be on my toes and comparison shop all the
>>>>> time to stretch that food budget.
>>>>
>>>> Happens all the time. I can buy a boneless pork loin for $1.89 a
>>>> pound, but to buy the store cut roast or boneless chops they charge
>>>> $4.59.
>>>>
>>>> You can eat well for less if you are willing to do a few minutes of
>>>> labor.
>>>
>>> That's exactly how I feel about ground meat... for very little effort
>>> I save half the price, I can cook it as rare as I like (or eat it
>>> uncooked), and I know what/who is in it.
>>
>> Aye, that it is the big thing for me ... knowing what is in it.
>
(snippage)
>Even if you choose a cut and ask the meat department to grind it for you it's rare you get
> the piece you picked, those big commercial grinders can hold a couple
> three pounds in their body, most times you end up with the crappy cut
> that was already in the machine that your piece forced out and the
> butcher grinds your piece for his family.
>
You really don't trust anyone, do you?

Jill

On Sun, 18 Aug 2013 18:11:06 -0400, jmcquown >
wrote:

> On 8/18/2013 5:51 PM, Brooklyn1 wrote:
> >
> (snippage)
> >Even if you choose a cut and ask the meat department to grind it for you it's rare you get
> > the piece you picked, those big commercial grinders can hold a couple
> > three pounds in their body, most times you end up with the crappy cut
> > that was already in the machine that your piece forced out and the
> > butcher grinds your piece for his family.
> >
> You really don't trust anyone, do you?
>
The last time I had something ground, the butcher checked first to see
if the grinder was cleaned out and warned me that if he needed to
clean it - it would take a longer time for him to get it to me.... so
they aren't playing around with our money AFAIC.


--
Food is an important part of a balanced diet.

On Sun, 18 Aug 2013 18:11:06 -0400, jmcquown >
wrote:

>On 8/18/2013 5:51 PM, Brooklyn1 wrote:
>> On Sun, 18 Aug 2013 21:47:09 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Brooklyn1" > wrote in message
>>> news >>>> On Sun, 18 Aug 2013 15:47:17 -0400, Ed Pawlowski > wrote:
>>>>
>>>>> On Sun, 18 Aug 2013 09:40:48 -0700 (PDT), Kalmia
>>>>> > wrote:
>>>>>
>>>>>> I was noticing the price of cubed tofu versus the big block of tofu.
>>>>>> About 4 dollars plus change for the cutup, versus about 2.49 for the
>>>>>> chunk. For that kind of difference, I'll be GLAD to wield my knife for
>>>>>> about 20 seconds. I have to be on my toes and comparison shop all the
>>>>>> time to stretch that food budget.
>>>>>
>>>>> Happens all the time. I can buy a boneless pork loin for $1.89 a
>>>>> pound, but to buy the store cut roast or boneless chops they charge
>>>>> $4.59.
>>>>>
>>>>> You can eat well for less if you are willing to do a few minutes of
>>>>> labor.
>>>>
>>>> That's exactly how I feel about ground meat... for very little effort
>>>> I save half the price, I can cook it as rare as I like (or eat it
>>>> uncooked), and I know what/who is in it.
>>>
>>> Aye, that it is the big thing for me ... knowing what is in it.
>>
>(snippage)
>>Even if you choose a cut and ask the meat department to grind it for you it's rare you get
>> the piece you picked, those big commercial grinders can hold a couple
>> three pounds in their body, most times you end up with the crappy cut
>> that was already in the machine that your piece forced out and the
>> butcher grinds your piece for his family.
>>
>You really don't trust anyone, do you?

Trust doesn't enter into it, it's about how those machines operate.
Even my little grinder holds back about four ounces in its body... but
at home I can push veggies and bread through at the end to push out
the last of the meat... one of the best ways to push out the last
dregs of meat is with a kaiser roll.LOL

On Sun, 18 Aug 2013 15:42:33 -0700, sf > wrote:

>On Sun, 18 Aug 2013 18:11:06 -0400, jmcquown >
>wrote:
>
>> On 8/18/2013 5:51 PM, Brooklyn1 wrote:
>> >
>> (snippage)
>> >Even if you choose a cut and ask the meat department to grind it for you it's rare you get
>> > the piece you picked, those big commercial grinders can hold a couple
>> > three pounds in their body, most times you end up with the crappy cut
>> > that was already in the machine that your piece forced out and the
>> > butcher grinds your piece for his family.
>> >
>> You really don't trust anyone, do you?
>>
>The last time I had something ground, the butcher checked first to see
>if the grinder was cleaned out and warned me that if he needed to
>clean it - it would take a longer time for him to get it to me.... so
>they aren't playing around with our money AFAIC.

Most butchers wouldn't say anything, you'd end up with ground
trimmings that have been in the grinder for several hours... it
wouldn't be spoiled because the grinder is in a refrigerated space but
who wants to pay good money for a nice cut you chose and end up with
ground trimmings. Those commercial grinders hold quite a bit of meat
in their body.

Sqwertz wrote:
> You're a fool and a moron.
>
> -sw

Your a damned ****in' troll and a psycho who stalked Omelet through Austin.

Yer time is fast expiring.

John Smith wrote:
>Sqwertz wrote:
>>
>> You're a fool and a moron.
>
>Your a damned ****in' troll and a psycho who stalked Omelet through Austin...

....begging her to grind his meat... and when she saw that limp widdle
wee-wee she laughed so hard she shit her pants.

Brooklyn1 wrote:
> John Smith wrote:
>> Sqwertz wrote:
>>>
>>> You're a fool and a moron.
>>
>> Your a damned ****in' troll and a psycho who stalked Omelet through Austin...
>
> ...begging her to grind his meat... and when she saw that limp widdle
> wee-wee she laughed so hard she shit her pants.
>

ROTFLMAO!


Sqwerty didn't measure up!~

Sqwertz wrote:
> It only figure that Sheldon would be only one foolish enough to read
> the troll.

Yer so over Sqwerty, everyone knows what a ****in' troll faggot you are.
Enjoy your demise here.

And it will be your demise.

"Kalmia" > wrote in message
...
I was noticing the price of cubed tofu versus the big block of tofu. About
4 dollars plus change for the cutup, versus about 2.49 for the chunk. For
that kind of difference, I'll be GLAD to wield my knife for about 20
seconds. I have to be on my toes and comparison shop all the time to
stretch that food budget.

I could see it for something like tofu or even feta cheese. But for things
like watermelon, I'll gladly pay to have someone else cut it up and get rid
of the rinds.

"Brooklyn1" > wrote in message
news
I debated taking my mom's old meat grinder. She bought it used in the 60's.
I don't think she ever used it for meat but she did use it prior to
Christmas to grind the cranberries for cranberry bread. I remember a lot of
cursing and stuff trying to get it set up and going. So... I decided not
to take it.

"Julie Bove" > wrote in message
...
>
> "Brooklyn1" > wrote in message
> news >
> I debated taking my mom's old meat grinder. She bought it used in the
> 60's. I don't think she ever used it for meat but she did use it prior to
> Christmas to grind the cranberries for cranberry bread. I remember a lot
> of cursing and stuff trying to get it set up and going. So... I decided
> not to take it.

Do you never regret it? I love mine for all the reasons outlined here and
it also has attachments for grating
and slicing.

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
> Do you never regret it?

Why are you such an insipid ****?