Monday, March 24, 2008
grapefruit 4 for $1 in winter
lemons were 6 for $1, now they are 5; that's hardly huge
asparagus, $2 for a bunch in early spring
eggs from the stand at the farmers market, $1.30 last year to $1.80 this weekend; still not that bad
I don't remember the price on a lot of my pantry items, which makes it hard for me to say what has gone up and how much.
I have not changed any of my habits thus far but at what point would I or should I? And what kind of changes? Unfortunately I don't have a detailed enough record of my expenditures to know how much is spent where. I should get one of those Quicken type programs... I will one of these days and actually use it.
The biggest bang would probably come from eating out less or eating at restaurants that are cheaper. Let's say I spend maybe $100 a month on groceries. That's $25/week, which seems fair. I have spent more than that on a single meal when eating out (admittedly, that's usually me +1 or more but that's besides the point) But I like new restaurants and good food and I can't cook as well. And I really don't eat out all that often, maybe a couple times a month. And eating out is not really a huge expense relative to my income. Which leads to the question, when would it be enough to be considered significant?
How much will the prices go up in the near future? Enough to have an impact on my spending habits? Probably not. Though enough to make me notice and perhaps think about my choices more. Which will likely change my actions. So then probably? But I always think about my choices so maybe not. Though I don't really think about my flour, sugar, basic items spending much so maybe. But even if they quadrupled I don't think it would ultimately cut back on my baking. Though maybe it'll make me be more careful and not drop a 5 lb container of flour on the floor with the lid not on so I'd end up buying less. Though you would like to think I would not do that again regardless of how much it costs because flour and hardwood floors with practically no finish on them are not a good combination. Hmmm.
Thursday, March 6, 2008
I came upon this article about MSG that caught my attention. Now I was under the impression it was pretty much wiped out, at least in the US, because of assorted health whatevers. I never really felt the need to know more, other than it was something bad but it has been taken care of, kind of like Polio. I guess I was mistaken.
Even now, after “Chinese restaurant syndrome” has been thoroughly debunked (virtually all studies since then confirm that monosodium glutamate in normal concentrations has no effect on the overwhelming majority of people), the ingredient has a stigma that will not go away.
But then, neither will MSG.
Cooks around the world have remained dedicated to MSG, even though they may not know it by that name. As hydrolyzed soy protein or autolyzed yeast, it adds flavor to the canned chicken broth and to the packs of onion soup mix used by American home cooks, and to the cheese Goldfish crackers and the low-fat yogurts in many lunchboxes.
I know I have seen hydrolyzed soy protein and autolyzed yeast on the packaging of a lot of foodstuffs but I never really thought about it. I am vaguely wary that something that has had so much press behind it is hidden in so many pantry staples. Though not surprised, I am kind of curious how all these food companies have kept it under wraps so well.
I am not aware having any issues that people claim to have with MSG so I don't really care. The only trouble I have is if I have a lot of packaged food type stuff is I get headaches if I eat a lot of it. I had always assumed that was because of the salt in it causing me to be dehydrated but who knows, it could be the MSG.
My solution to this is don't eat too much of it. I think packaged food is great. It definitely has a place in my pantry. It's a convenience item that tastes good when you don't have the time or inclination to cook. I was especially amused by the conclusion of the article:
Thus, the richest source of umami remains your local convenience store. Grab a tube of Pringles or a bologna sandwich, and glutamic acid is most likely lurking there somewhere.
Nacho-cheese-flavor Doritos, which contain five separate forms of glutamate, may be even richer in umami than the finest kombu dashi (kelp stock) in Japan.
No wonder they taste so good.
That concludes my likely incoherent 3AM post. Maybe I'll try to go back to sleep now.
Monday, March 3, 2008
Uh oh.... when I went to post this I seem to have disconnected. I went in to try to see what was wrong (like I'd figure it out, hah but I tried anyway) and it reconnected while I was on my network diagnostics thingy. This sounds like trouble..... We shall see... Maybe I was too quick to call it good.....
Sunday, March 2, 2008
Garlic mashed potatoes
Parmesan mashed potatoes
Pesto mashed potatoes
Potatoes au Gratin
Twice Baked Potatoes
Sour cream and chive mashed potatoes
I'm excited! Who else is excited???