Text 25259, 64 rader
Skriven 2015-03-23 10:25:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: KK  was: houses
===========================
-=> Quoting Ruth Haffly to Nancy Backus on 03-20-15  16:40 <=-

 NB>> Similar to land prices...  with real estate being so expensive down
 NB>> NYC way, even overpriced land can seem a bargain to NYC folks...
 NB>> sometimes driving prices up further..

 RH> And drives locals out of the market. We half thought of buying some
 RH> land for retirement years ago, but didn't want to pay taxes on land
 RH> just sitting idle. It would have sold off as a nest egg I guess, but
 RH> we never did do it.
 
Probably didn't have the extra cash on hand for it anyway... 
 
 NB>>> Bought the Wegmans butter/canola mix, and it seems fine... no
 NB>>> real difference from the LOL version.  Slightly lighter shade of
 NB>>> yellow/cream and maybe a trace lighter flavor.  It worked fine
 NB>>> for sauteing the marinated chicken thighs and veggies (celery,
 NB>>> onions and garlic) for supper on Saturday...  and tasted fine
 NB>>> spread on bread... :)
 RH>> OK, so is it a "buy again" or not? Is it cost effective or is there
 RH>> something you like just as well that costs a bit less?
 NB>> I'd say it's a buy again... I didn't really note the price difference,
 NB>> or if there's a larger container for Wegmans like there is for Land
 NB>> of Lakes... I haven't seen anything else for less... It will probably
 NB>> depend on which of the two is a better price when I'm ready to buy
 NB>> more butter...   :)

 RH> All factors other than price being equal, go for the lower cost one.
 RH> Good to have a house brand that's as good as commercial brands, even
 RH> in something as semi mundane as butter.
 
As long as we use it up fast enough, that's probably workable. I did
check the prices, Wegmans is 50 cents less for the normal size tub than
LoL, but only 20 less for the larger tub (which they do have).  We used
to get the Wegmans mayo, as it tasted just as good as the Hellmann's,
but found that if we went through a spot of not using much mayo, the
Wegmans didn't survive oldness as well... even when unopened... so,
we've gone back to Hellmans, which is $1 more per quart... If we went
back to using more mayo regularly, that could shift back...
 
 RH>>> Yes, and if there's a request for a repeat, you've got a winner.
 NB>>> Then you have to remember what you did, for the next time...  ;)
 RH>> Or recreate it as close as you can and explain that it's not something
 RH>> that's been standardised--yet.
 NB>> But you might be making moves towards actually formulating a recipe,
 NB>> at least enough to remember the particular nuances...  :)

 RH> Just like Steve said I ought to keep a list of recipes I've done that
 RH> have been popular and another list of those that were less so. I'm
 RH> trying to find one that I did some years ago that was good, and well
 RH> liked.
 
One thinks that one will surely remember this, and then the memory
didn't actually fully catch it after all.. or it's buried too deep.. (G)
A list of popular vs less so, actual details of tweaking recipes... both
useful to have written down (or in the 'puter, or both)...  :)

ttyl        neb

... I added chili powder; that's what makes it Mexican.

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