On just about everything it is getting back to normal already. I expect that demand will be heavy from Wednesday through the weekend because every grocery chain in the country starts their new ad on Wednesday and it is also the first of the month.
Paper products and cleaning products will be the last to catch up.
Nothing from the states has changed for me. I bought several Filet Mignon steaks yesterday. They were plentiful and priced the same. The cows were pretty fresh. Tasted great with a salad and a sweet potato.
You experienced issues because people freaked. Suppliers do not expect that nor have the capacity to predict or respond to panic buying. They keep on producing though and people at home then have too much and so it evens out. Prices sometimes even go down due to oversupply as people are stocked.
People should always be stocked. Who the hell buys toilet paper every week? Buy online, get it delivered, and it is 30% cheaper. Done for a year. Cut out the middle men and you can save money too. People should always think long term, but the economy churns on those who do not.
Only scenario I can see causing local shortages would be the trucks coming to a halt or slowed. Also as we go forward there are more employees being found positive. That right there would cause store wide closures for sure, restocking, sanitizing and testing entire staff. Grow your own is the answer, I wish I had the green thumb and land
I think we're going to look back and find the idea of keeping every single grocer and corner store open as nuts and a massive factor in rapid spread. Been trying to go just once a week..not on weekends..and roaming parking lots for the more empty ones. Still blows me away how nonchalant some are especially in a produce section. Old young and complete families with multiple kids in tow..I'm convinced people are cooped up at home feeling the walls close in and are just looking for excuses to go out. It's a literal Petri dish. You can glove and mask up but it's as reliable as the couple next to you picking up every piece of fruit and tossing them back into the display. I mean why not limit access? Require employees to glove and mask? Offer online or even old school limited pre paid phone orders? Parking lot pick up.
And I just read it is not recommended washing vegetables in soap. I guess you can’t get it all off. Maybe it’s time to switch to frozen veggies for a while. By the way I just cooked broccoli rabe for the first time in my life, yes it was fresh, I have to say it is very good. Can’t believe it’s the first time I’ve had it, I’m not that young
Miss those Roma tomatoes but can't trust them. Actually wiped some down with Clorox wipes and asked self..self, WTF are you doingand tossed them out. Canned for now. Yeh they'll be a lot of concoctions in kitchens. Never had Rabe but have 5 lbs of broccoli in freezer so might be around the corner.
We were talking about that today. You see some people in the store 4 and 5 times during the day. It is easy to justify- "I needed milk"- and people use it as an excuse to get out of the house. There are meetings in the aisles.
But it is a small, close knit community, where people have lived together for generations. There are two guys in the group that used to talk guns at McDonald's, they went together to enlist to go to Vietnam. Their fathers enlisted together for WW2, and their sons served together in Iraq.
I have no idea what America is like (from one state/city/town to the next you're opposites) but people going shopping everyday, let alone several times per day should be nicked. That's nothing but straight up pure arrogance/ignorance, i'm all right jack fuck everyone. Even my sister pretends to be doing a weekly shop. Complete and utter liar (I easily catch her out) but still.
3-Time SADDO PREDICTION COMP CHAMPION.
id imagine it’s much different where you’re at as far as sheer numbers and clustering but ultimately you guys working in store need to look out for yourselves. Ideally the owners and higher ups would be looking out for all of their workers. Ha. What a fairytale. I find myself becoming quite short and matter of fact with some clients. They’re selfish ungrateful shats at times. A few not all of course. I pull up today and we have 3 owners standing at the top of the ramp just carrying on without a care in the world. I say you all need to please stay in your cars as the receptionist instructed and walked a wide arc around them. Seriously caught myself feeling like a ticked off old Dad shooing away some children ffs. You try to accommodate clients but some are thick as hell.
I don't know per pound, but in this batch 6 medium sized ones for about 60 bucks. The ribeyes are something like 1.5 to 2 inches thick these days and I can't cook those that thick and think it is too much anyway. The Filet steaks are just right for a serving in my view.
I like Rib Eye too, but an inch is enough for me. But on the whole US produce is here. If it wasn't they would just do more Aussie. No offense to Americans here, but I would really love a Tesco or a Sainsbury's. Costco is kind of basic. Basically decent meat and then an excess of sugar based stuff. Their prices are fair though.
I end up shipping stuff from the UK. Nobody understands gravy here. Talk about food shortages....
Miles we would not take offense if you guys choose to import Australian goods and dump US goods. You are a sovereign nation and you may do as you choose. Odd when you talk about meat thickness. We don’t eat steak that often my wife isn’t really into it so maybe once a month we will do steak. Mostly it will be NY strip but getting back to thickness a 9oz filet migon would usually be about three inches thick. Especially when your cutting in the middle of the tenderloin. A ribeye would be about half that. Of course you can then cut the filet anyway you wish but if you really want to enjoy it I like that 8-9oz restaurant cut. It’s funny we are talking about two steaks at the opposite end of the spectrum. The filet is known to be amongst the least flavorful cuts as it’s one the leanest cuts of the cow. Very little fat in a filet migon, fat of course gives us flavor but the tenderness of filet migon can’t be beat. Now ribeye has the highest fat content of any cut, or amongst the highest, thus, it packs a wallop of flavor. Shit when I was in school I waited tables for years still remember this shit.
Both cuts are very expensive in the US. I haven’t looked at beef since before the wuhan virus outbreak I don’t know if the prices are up further now. Does anyone know wtf I’m talking about as I clearly lost the plot.
Ah yes Gandhi when you were talking about Australia it reminded me Australian lamb is very popular in the US. Odd as we have plenty of lamb here. I don’t know what the aussies do with their lamb to make it so damn good and since our old buddy @Andre got a life and stuck spics, master and the other mods with the impossible task of managing this place he isn’t going to tell me. #beanzformod
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