What Not to Buy at the Grocery Store
#1
I lost my shredder and bought some pre-shredded cheese the other day ( I live alone). It was just as the article said...tasteless. So I buy cheese, for one, in bulk and freeze what I am not using. Cheese (and butter) freeze well and lasts quite a long time frozen with no ill effects that I've found for either product so far. I guess I'll start growing some herbs next to be sure I'm getting the freshest ones. As for the other herbs, like pepper, well...in time.

Keyboard Warrior

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May 02, 2013

What Not to Buy at the Grocery Store

http://refreshingnews99.blogspot.in/2013...store.html

You may have purchased shredded cheese, dried herbs, or instant rice because it was convenient, but did it really taste that great? Do you have any of these flavorless and costly items on your shopping list? Here are four types of groceries you shouldn't be buying and bringing home.

Convenience foods - Chopped vegetables cost more than buying the whole onion or head of lettuce. Pre-diced onions can cost three times more than whole onions. Pre-grated cheese can become flavorless, since it's unknown when it was actually grated. Minced garlic loses its authentic flavor and becomes slimy. It's just as easy to mince, chop, or grate these items yourself.

Suspicious seasonings - Good salt has a clean flavor, but classic iodized salt does not. Pre-ground black pepper does not have the same flavor as fresh ground peppercorns from a mill. "In the Pantry" host Aida Mollenkamp says, "These are black pieces of food confetti." Likewise, dried herbs don't have the same flavor as fresh herbs, and if you don't use dried herbs often, the herbs will become stale. Tip: Store fresh herbs in water (like flowers) to make them last longer.

Great pretenders - The biggest offender is imitation syrup. It just doesn't come from trees like authentic, pure syrup. Using margarine instead of butter when cooking is another mistake, since it does not act or taste like butter. Some margarines may even have unhealthy trans-fats. Because it's unknown when it was made and seems to last forever, canned parmesan is another food item that remains a mystery.

Instant foods - It's OK to graduate from instant foods, like noodle mixes, potato flakes, and instant rice. Boil potatoes and then mash them later when it's convenient, or spend the extra time to make your own noodles, so you don't sacrifice nutrition, texture, or flavor.
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#2
I grow some of my most commonly used herbs on my apartment balcony. There's nothing like fresh rosemary!

Cheese is way cheaper in a big block anyway. I grate it myself and freeze it in ziplock baggies, or just feed it straight to the baby.  For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.
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#3
I developed some rather serious food allergies to ingredients in processed, packaged foods. I was forced to cook everything from scratch. Because of my allergies, I even had to use more expensive ingredient alternatives. In spite of that, my food bills dropped by about 30%. There is a lot of markup in processing and packaging.
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#4
Another not-so-subtle attempt at getting people to spend more in the supermarket.
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#5
(05-12-2013, 12:07 AM)iona_scribe Wrote: For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.

The extra junk is to keep it from clumping.
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#6
(05-13-2013, 03:57 AM)piabee Wrote:
(05-12-2013, 12:07 AM)iona_scribe Wrote: For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.

The extra junk is to keep it from clumping.

Ah, that makes sense.

I just remember reading the ingredients and thinking "potato starch? really?" because potato starch is one of the specific things that makes my husband's arthritis flare up.
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#7
(05-13-2013, 12:46 PM)iona_scribe Wrote:
(05-13-2013, 03:57 AM)piabee Wrote:
(05-12-2013, 12:07 AM)iona_scribe Wrote: For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.

The extra junk is to keep it from clumping.

Ah, that makes sense.

I just remember reading the ingredients and thinking "potato starch? really?" because potato starch is one of the specific things that makes my husband's arthritis flare up.

This past weekend we had company, and I made a lasagna (delicious BTW!). I used Cracker Barrel Vermont White cheddar, in adittion to moz, parm, and ric and was wondering why the pre-shredded cheese does not stick, but freshly grated cheese does! My wife says she is now allergic to the artificial yellow color in some cheeses. I have my doubts on that little theory...have any of you ever heard of such a thing?
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#8
(05-13-2013, 01:28 PM)Armor of Light Wrote:
(05-13-2013, 12:46 PM)iona_scribe Wrote:
(05-13-2013, 03:57 AM)piabee Wrote:
(05-12-2013, 12:07 AM)iona_scribe Wrote: For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.

The extra junk is to keep it from clumping.

Ah, that makes sense.

I just remember reading the ingredients and thinking "potato starch? really?" because potato starch is one of the specific things that makes my husband's arthritis flare up.

This past weekend we had company, and I made a lasagna (delicious BTW!). I used Cracker Barrel Vermont White cheddar, in adittion to moz, parm, and ric and was wondering why the pre-shredded cheese does not stick, but freshly grated cheese does! My wife says she is now allergic to the artificial yellow color in some cheeses. I have my doubts on that little theory...have any of you ever heard of such a thing?

It's possible, but very rare. I think annatto is used to color most cheeses:
http://en.wikipedia.org/wiki/Annatto

Bad reactions to something more artificial, like yellow #5 are more possible. It's been banned in a few countries:
http://www.livestrong.com/article/437019...fects-you/
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#9
(05-13-2013, 02:09 PM)iona_scribe Wrote:
(05-13-2013, 01:28 PM)Armor of Light Wrote:
(05-13-2013, 12:46 PM)iona_scribe Wrote:
(05-13-2013, 03:57 AM)piabee Wrote:
(05-12-2013, 12:07 AM)iona_scribe Wrote: For some reason pre-shredded cheese has all kind of weird ingredients and starch fillers, while a block of cheese is just cheese.

The extra junk is to keep it from clumping.

Ah, that makes sense.

I just remember reading the ingredients and thinking "potato starch? really?" because potato starch is one of the specific things that makes my husband's arthritis flare up.

This past weekend we had company, and I made a lasagna (delicious BTW!). I used Cracker Barrel Vermont White cheddar, in adittion to moz, parm, and ric and was wondering why the pre-shredded cheese does not stick, but freshly grated cheese does! My wife says she is now allergic to the artificial yellow color in some cheeses. I have my doubts on that little theory...have any of you ever heard of such a thing?

It's possible, but very rare. I think annatto is used to color most cheeses:
http://en.wikipedia.org/wiki/Annatto

Bad reactions to something more artificial, like yellow #5 are more possible. It's been banned in a few countries:
http://www.livestrong.com/article/437019...fects-you/

Hmmm...Interesting. She thinks yellow cheese makes her 'crabby' and 'mean'. I know it's really just me and the kids that have that effect, but God bless her for denying it!!
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#10
(05-13-2013, 02:24 PM)Armor of Light Wrote: Hmmm...Interesting. She thinks yellow cheese makes her 'crabby' and 'mean'. I know it's really just me and the kids that have that effect, but God bless her for denying it!!

LOL

This is an instance of where it's wise for a husband to just let their wife be right.
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