Egg prices - OMG!

[pepperhead212]

I also buy the chicken in large amounts (only on sale, of course!), and vacuum seal the pieces, and never really run out of it. Last week I was going to get more drumsticks @79¢/lb (prefer thighs, but those weren't included), but lidl didn't have the 10 lb bags. I really haven't seen the chicken prices rise much around here, except for the wings and boneless thighs (which I never buy); just recently I saw an ad with boneless breast (which I keep a little of for Chinese food, and similar things) for $1.79 - usually $1.99, which is still good, and been that for years.

 

[Linda0818]

That is why I typically do micro-canning. (Small amount canning.)

I've never really canned anything, although I do occasionally make pickled garlic cloves. So yummy. Once they sit in the fridge for a couple of weeks, they're perfect in flavor and I can eat the cloves whole, right out of the jar.

 

[Sir_Loin_of_Beef]

I just checked Whole foods by Amazon and the price for an 18 pack of large eggs has jumped from $5.49 to $8.29, which is still reasonable compared to Wally World's $8.94, Albertson's $14.99 and $8.95 for a dozen at Aldi.

 

[Linda0818]

I personally don't think there's anything "reasonable" about egg prices right now, regardless of the lowest price found.

I get why it's happening, but it's still completely ridiculous.

 

[Kathleen]

I've never really canned anything, although I do occasionally make pickled garlic cloves. So yummy. Once they sit in the fridge for a couple of weeks, they're perfect in flavor and I can eat the cloves whole, right out of the jar.

How do you make them? And how do you use them?

 

[Linda0818]

How do you make them? And how do you use them?

Mostly I just eat them, but I also slice them up to use in recipes.

Are we allowed to post links to recipes from other sites here?

 

[Kathleen]

People have as long as it is not something you are commercially involved, and we typically don't want to redirect people to other forums. At least that is how I understand it.

You could PM me with it if you are unsure!

 

[Linda0818]

People have as long as it is not something you are commercially involved, and we typically don't want to redirect people to other forums. At least that is how I understand it.

You could PM me with it if you are unsure!

Will do!

 

[dragnlaw]

Linda - it's as Kathleen says, you can post a link to a blog from which you got your recipe. I do it all the time as do many others.
But if you type it out in a thread, ingredients can be verbatim, but be sure the method/how-to/instructions are in your own words. That's your only constraint.
If you've changed anything in the recipe, either ingredient or technique it actually then becomes 'your' recipe... but... good manners dictates that you give credit to the original person you got it from.
For example - you often see a recipe from a well-known blogger who has posted a recipe they've gotten from a well-known chef. That blogger will (or should if they have any integrity) say something like "based on recipe from Gordon Ramsey" or "originally published by Jamie .... "
so post away - we are all interested!

 

[dragnlaw]

Have no idea where you would put your recipe. Toss up between... Herbs and Spices?
or Condiments and Rubs?

I consider them both... maybe someone else can make a suggestion as to where to post it.

 

[Linda0818]

I took the safe route, to be certain, and just PM'd it to her.

Thanks for the tips

 

[Kathleen]

I'm gonna be rolling in pickled garlic one day soon!

 

[caseydog]

Linda - it's as Kathleen says, you can post a link to a blog from which you got your recipe. I do it all the time as do many others.
But if you type it out in a thread, ingredients can be verbatim, but be sure the method/how-to/instructions are in your own words. That's your only constraint.
If you've changed anything in the recipe, either ingredient or technique it actually then becomes 'your' recipe... but... good manners dictates that you give credit to the original person you got it from. Say something like "based on recipe from...

All of my professional work is copyrighted, and you pretty much nailed it, IMO.

If some content creator has a problem with something posted here, they will generally just ask for it to be taken down, or at least properly credited. But, if you do what Dragn posted, that can usually be avoided.

Oh, my recipes and food photos are NOT part of my "professional work." I won't be angry if you share them... more like flattered.

CD

 

[dragnlaw]

I actually emailed a cook once asking for permission to print out their recipe - and was told as long as I give them credit they would be happy.
I've also entered comments where they ask for feedback. I freely mentioned I put in links to this recipe in their comments. I've never gotten a negative from them!

 

[Linda0818]

I rarely type out recipes, unless they are my own, so I'll just post links.

Thanks, everyone.

 

[Andy M.]

Many years ago here on DC we had lengthy discussions on the topic of copyright. The bottom line is: If you post a link to the recipe on another website (let's assume it's the recipe creator's website) you're OK. Posting the recipe word for word then giving credit to the originator is NOT OK. You're just admitting you knowingly stole the recipe.

 

[Andy M.]

Today at Costco: A 2-dozen package of eggs was priced at $8.99 ($4.50/Doz). Signs limited egg purchase to two packages.

 

[caseydog]

Many years ago here on DC we had lengthy discussions on the topic of copyright. The bottom line is: If you post a link to the recipe on another website (let's assume it's the recipe creator's website) you're OK. Posting the recipe word for word then giving credit to the originator is NOT OK. You're just admitting you knowingly stole the recipe.

Yeah, that's legally true, but only if the content creator wants to enforce it. But yes, your safest bet is to post a link to the recipe.

CD

 

[caseydog]

Today at Costco: A 2-dozen package of eggs was priced at $8.99 ($4.50/Doz). Signs limited egg purchase to two packages.

Egg prices here have not been too bad, but the shelves are only half full, at best. I think a lot of people, including me, have decided "I'm not paying 8-bucks for a dozen eggs," and stopped buying them. That can help keep the price down.

CD

 

[Linda0818]

They had on the news yesterday that one of the reasons for the higher egg prices (aside from the bird flu stuff) is, simply, the stores price-gouging their customers, just because they can. Not that it surprises me or anything. I already suspected as much. But a couple of stores have admitted that they keep raising prices on eggs simply because they feel like it because they know customers will pay it.