The pennywise were same as the 12 cage free at the Meijer store I was just in. Low stock anyway so didnt study real close, looked like prices were changing and not well shown.
Eggs
- Thread starter CO. Hoosier
- Start date
60 years of engineering the perfect chicken for eating
Today, things have changed. Poultry farmers are growing larger, five-pound chickens in about six weeks. That's on less than 10 pounds of feed.
I'm sure they do change quickly and always upwards.
NPT, based on a quick read, Nowhere in that article do the writers use the word "engineer" regarding how chickens are different. That is the word of some headline writer who doesn't necessarily understand or has even read the article. Writers don't write the headlines. My wife found that out, writing for a newspaper and having nonsensical or misleading headlines slapped onto her writing.
4.97 a dozen at Aldi the other day in Chicago. Where are these 42 cent eggs?!
Let's stop the name calling... there's no need of that. It really adds nothing. I disagree with him on a lot of things but that doesn't mean I'm gonna call him names.
I commend you for staying above the fray. I’ve been called enough names by him & his buddies that I’m happy to return fire. Keep up the good work…
Chi, glad too have a fellow Aldi buyer drop by the Cooler. My Indianapolis store sold me a dozen caged chicken large eggs for $3.44 on 12/10/22.
Hate to question my own link and as I said in my post..am surprised at the spread in the big difference in the cost of eggs from state to state.
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I'm not going to read past your post here. Spend $20, wait 8 months and you can have "free" one hour old eggs for the next.... well forever. And it doesn't take a rocket surgeon or a nuclear fusion expert to do this. Chickens are the easiest, never ending food supply, ever.
My one and only food difficulty, has always been eggs. I love them, but once my mind thought that they were actually liquid chickens, I had trouble eating them. I still think about this every time I fry, boil or poach one. That's a liquid effing chicken.
I still eat and enjoy, but the though is always there.
I still eat and enjoy, but the though is always there.
Really hits home when you get one with a spot of blood in the yolk…
Had lunch there a few weeks ago. Barely edible. Was surprised how bad
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For the last 6 months they've ranged from 1.89 to 4.67 (my last post was w
I assume that's sarcasm.For a Scientist you don't know anything about anything do you?
When I owned a deli, I had to fill out an 'egg' report to some government agency and pay some kind of tax.
Eggs are big government.
One of the biggest IU donors in existence is a massive egg farmer.... I'm sure @stollcpa knows them
I think they are one of the largest egg product producers in the country
Turkey. We made a mean reuben. Whenever I ran a special on those, I'd be swamped with orders on those.
A high school classmate of mine raised chickens and had some big chicken houses. They were eventually bought out by Rose Farms (?) for about $40 million. No wonder that SOB always drove around in a new Trans Am.
I do too and that's why I bought this place. Unfortunately, one of the employers where a majority of my customers worked layed off 600 engineers shortly after I bought it.
Then a McAllisters opened 2 years later.
It was 2009 and the recession was in full swing. I got the hell out as quick as I could. Good thing I didn't depend on it for income. But I did really enjoy doing it - it would have made a great retirement job.
McAllisters isn’t a good deli. That’s the baked potato place right?
How about this. A hot roast beef on a kaiser. Delicious. You don’t see that much at delis anymore. Could be your angle.
What kind of mustard? That is the key. I may be a minority I love a reuben but not on rye bread
Yeah but office workers would flock to that place....I recall occasionally going to the one close to my old office (and a zillion other commercial office buildings) with a group of coworkers probably in the 2006-08 era.... people would be lined up out the door at lunch every day.
Haven't been there for a long time, but seems like they are still busy when I drive by. Though probably not near to the level of 10-15 years ago.
That and Panera were the white collar lunch trend for a long time around here.
Here’s another one. How about this. Your turkey sandwich. Your most popular sandwich. Serve it on a pretzel roll. Bam!! Now we’re building a menu.
Hot Roast Beef on Kaiser
Roasted Turkey on Pretzel Roll
Never got the pretzel bun or turkey either. Turkey seems like a bland filler that needs condiments and toppings to have any flavor
Panera started here. We still call it the Saint Louis Bread Co. It’s old now. So many of these places start out okay then just get shitty over time. I’m seeing more and more chains taking over, sadly. Across the street from my office was the best burger you ever ate. Soft cheddar. Mushrooms. Incredible steak fries. Now it’s a Fing potbelly
We have a local Pizza place that has the best sandwiches for the money you will find. Granted not typical deli, Its Italian but they are good and prices are so reasonable
Italian good call. @DANC We’ll do an Italian sandwich. Olive oil and red wine vinegar. That’s the hook. The dressing.
Hot Roast Beef on Kaiser Roll
Roasted Turkey on Pretzel Roll
Italian with Olive Oil and Red Wine Vinegar Dressing.
This place has fantastic Stromboli. Their own sausage recipe which also on their pizza . Italian Beef, its all good. Somehow never figured out a meatball sandwich the Stromboli seems a better choice and easier to eat.
Have to have a special. DANC’s Special. Ham, Genoa, Roast Beef, Brick Cheese. Another special sauce. Sweet onions. Spicy mustard in the sauce.
Putting together a hell of a menu for you
I love a good Stromboli but no. Not doing pizza and all that. Sticking to a deli.
I was just saying they use their special recipe . Mostly sandwich by day Pizza at night. Mustards to me are the key on deli sandwiches . We dont have a lot of choices around here on that kind
