MetaChat - this is a grumbling thread

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09 October 2007

this is a grumbling thread →[More:]

tho I know the world has far more to be concerned with, sometimes I must cave in to my petty annoyances.

Petty annoyance of the day: The fact that so many food companies have used the little marketing 'trick' of reducing package sizes whilst keeping the cost the same. I don't really 'buy' it, guys.

The main reason I loathe this: items like stock, which I buy canned (sorry, just don't have time for making that from scratch). At any rate, what used to be 16 oz. pint cans are now 14.5 oz, etc... and that plays merry hell with risotto recipes, for onesies. So to get 16 oz. of stock for a recipe, one must now buy TWO cans, and do... exactly what? with the leftovers.

grumble, grumble, grumble grumble grumble grumble grumble grumble.

post by: lonefrontranger at: 08:23 | 10 comments

I agree. They are bastards. I use powdered vegetable broth for stock. That fixes 'em.

posted by JanetLand 09 October | 08:27

I use the cubes. Does that mean I'm not a serious cook? Probably.

We don't have a chest freezer (needed if you make stock).

posted by chuckdarwin 09 October | 08:32

cd, I don't think using bullion cubes signifies cooking prowess or lack thereof, honestly. I just don't like how much sodium they contain. At least one can purchase low-sodium canned stock, whereas I have never seen this option for the dried and/or cubed variety.

eh, well. oh and we don't have a chest freezer either, tho the mister has recently indicated interest in getting one.

posted by lonefrontranger 09 October | 08:43

Marigold does a - reduced-sodium stock powder - no idea if it's available where you are though. I use it and like it a lot.

posted by altolinguistic 09 October | 08:59

I use the canned too, and if it's something like 2.5 ounces extra, hell, I just use water. Or beer. Beer is good in almost anything that calls for chicken stock. Or for risotto, white wine.

The other option is to open the other can, use part of it, put the rest in the fridge, totally plan to use it, go to take it out in a week or so, be unable to remember when you put it in there and then either throw it away or use it instead of water to make the dogs' day. You get to curse a bit while you do that part.

posted by mygothlaundry 09 October | 10:09

I use water also if I'm off a smidge. I like the boxed broths and stocks. I buy these a lot. You can stick the leftovers in the fridge and use it throughout the week. It can be wasteful if you don't use the leftovers, which I have done.

posted by LoriFLA 09 October | 10:29

Here is my grumble: I wish a company would make a frozen vegetable mix that contains the long green beans. Restaurants I like serve this medley often: uncut narrow yummy green beans, julienned carrots, and sometimes peppers or squash. There are plenty of cut green bean veggie mixes, I want the yummy restaurant kind. It's a pain in the ass to steam three or four kinds of veggies at once, or maybe I'm just lazy. Not much of a grumble, but I want those crisp green beans without a hassle.

posted by LoriFLA 09 October | 10:36

LoriFla, I worked in a restaurant for awhile; I am pretty certain the stuff you're talking about is made from fresh veg, not frozen. They run whole (large) veg through a french fry press to make it (i.e. the squash / peppers / carrots / zucchini, etc.), then just snap green beans to add them to the mix. It's all about the quicker prep time.

mgl, thanks for the white wine tip; sad that I had not thought of that. I should try the boxed stuff, too - I always avoid it simply due to my fear that it won't make it home unscathed inside my messenger bag.

posted by lonefrontranger 09 October | 11:40

lfr, I'm sure you're right. They taste fresh. So that's how they do it - FF press. Neat.

posted by LoriFLA 09 October | 12:45

I also like the cartons of stock. Easier to save the leftovers, and they freeze well. (ice cube tray!)

posted by kellydamnit 09 October | 13:40

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