$5.45 is the price this week at Aldi in St Louis for a dozen large white eggs. Brown eggs and x-large or jumbo eggs cost more.
Glad to hear bird flu is not a problem in Europe.
I went out for a couple of adult beverages earlier in the week.
$8.50 for a craft brew, $12 for a glass of wine, times 2 rounds, plus tip. And this is not a fancy place. I will say it was easy to get seats at the bar, so that’s a plus, although the ongoing snowstorm might have had something to do with that.
If 2 meals are added to that, it’d be well over $100. I’ve ate there before, it’s pretty average. I’d rather eat at home.
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I have coupons for Arby’s that will provide sandwich, fries, and pop, for $6-$7.
Steve
Burger King has Whopper meal coupons for $7.99. Value meals start at $5. But $12 for a hamburger combo is the norm many places. Coupons are worth the trouble.
Fast food places know some customers are price sensitive.
Are you really getting better quality food at a fancy restaurant? Or are you paying 2x or 3x the price, just for the ambience? After all, actually providing better quality hurts profits.
Steve
Why have only an egg?
I just roasted two drumsticks and some potato wedges in my air frier. I had some Cajun Remoulade with it. Some sparkling water.
Bell and Evans Drumsticks.
Cost about $3.00
$6 for a dozen local eggs is $1 for two eggs.
It’s cold out there. Why go out?
Serious…I paid $3.17 at Starbucks this morning for a decaf. Hung out with a few friends.
My big productivity gain today was find out that I need to create components in an Actor Blueprint for various reasons. This simplifies the addition of components and leaves me only needing to program them. Putting me within weeks of completing my game.
As someone new to the process I had thought I needed to program each actor separately and then componentize them. Does not work that way.
I think it depends on the restaurant. We have a couple of restaurants we frequent for date nights and special occasions. Farm to table, outstanding food, great drinks…and we don’t have to clean the kitchen. Sure, they’re medium expensive, but we think it’s worth it.
I’m a very good home chef, often disappointed when I eat out. Sometimes I just don’t wanna cook. We’re lucky to have good restaurants to fill that gap.
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Especially Chinese/Thai food. For all the ingredients you have to have and all the courses you have to make. It makes sense to eat it at a restaurant.
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I make a mean Thai curry with chicken and vegetables over rice. Chinese, the same. There are things like mole that I dont have the patience for.
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We cook a lot of Thai and Chinese dishes. At least once a week. Curries, stir fries, soups. Pantry and fridge are always stocked for an easy curry or soup. Quick, healthy, and delicious!
Tim
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Can you make a good peanut sauce or is it store bought?
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Peanut sauce is easy. Peanut butter, soy sauce, rice vinegar, lime, sriracha, brown sugar, ginger, garlic and water.
We had chicken satay a couple of nights ago, marinated in the peanut sauce. Roasted it in the oven instead of cooking on the grill because it was near zero outside and I just couldn’t bring myself to fire up the grill.
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After college for a while I worked in a Chinese restaurant.
First night on the job I told the couple who owned the place I do not like Chinese food. The couple were angry with me.
The next week the mom came to me and said she’d feed me the family/worker food. I said okay.
I do not remember over the years having peanut sauce or curried anything.
The Chinese eat a lot of boiled things. Boiled in water sometimes in oil. Soups with white carrot and thin chicken broth. Some stir fried things in light oil. Vegetables. White rice.
My Irish parents boiled about 60% of whatever was on the plate each night. We even brazed ground beef and boiled it. Mashed potatoes with no butter or milk. Just dry mashed potatoes. Boiled side vegetable. Or baked beans.
Most of the world boils their food until now.
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Yeah man! I’m not a recipe dude myself, but it’s super easy to find a base idea and then mix it up!
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My mom was a traditional southern cook (lots of fried food, boiled vegetables, meatloaf) until a Japanese family moved in a couple of doors down when I was about 10. From them she learned to cook asian dishes, and we switched from potatoes to rice, and the veggies were steamed or quickly sauteed instead of boiled. A vast improvement, in my book! One thing that didn’t change was the seafood. Lots of fresh fish, caught either by ourselves or her family who lived nearby in Galveston.
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Especially with the internet. It makes it all easy. But after cooking my wife a 7 course Chinese dinner I decided it was better to just go to the restaurant. But there isn’t anything I like better than a home cooked meal and with the internet it makes it a lot easier.
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Well, yeah. One course is easy. Seven means we’re eating out.
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Yes to everybody! Thanks for the mental feasting.
Hooray for real food, and the extra joy of cooking for pleasure combined with the health benefits.
You can now buy jalapeño and/or serrano chilis in most of the USA (hey, those Mexicans are moving in everywhere!), they freeze easily and with no loss of quality I have tasted, and just those two (serranos are hotter per gram used) can provide some extra nice fresh spiciness to everything, including chili powder.
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You are throwing out all the dishes with the dishwater.
Depends on
- The management
- The chef
- The cook
- The dish
- The entertainment value
- The occasion
- The etc.
- The etc.
The Captain
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