On Tue, 27 Oct 2009 16:39:04 -0600, "Gregory Morrow"
> wrote:

>Lou Decruss wrote:
>>
>> It really wasn't that long ago. I remember Kili saying they were
>> paying almost 7 bucks a gallon maybe two years ago. Aldi just raised
>> their price to $1.79 from $1.49. I see Valli produce out in the burbs
>> has Dean's for $1.99. Dean's is almost never on sale. Wisconsin
>> cheeses are dirt cheap too. They've got a Wisconsin American on sale
>> for $1.99. So you can get real cheese cheaper that than Kraft
>> singles. I can't complain about the cheap prices but something has to
>> give.
>
>
>Yup, I can't remember paying over two bux/gallon for milk for at least a
>year now, and cheese went from being a special treat to a daily
>staple...yogurt prices way down, too.

Cheese has always been a staple as we both love damn near any kind.
But I'm sure we eat a lot more when it's so cheap.

>I rarely eat ice cream so I don't
>know those prices...eggs I've seen for as low as 57 cents per dozen.

Valli produce has a coupon for $.29 a dozen but it's limit one.

>Beef has been fairly reasonable, and pork has been downright cheap. I've
>got my freezer compartment filled with various hunks of pork. Last night I
>made some pulled pork bbq in the slow cooker...tonight after "resting" it'll
>be ready for "take - off"...!!!

I just got a fresh ham for $.99 a pound. I'm thinking about trying to
make sausage for the first time.
>
>Even JEWEL has had some decent sales on pork, who knew...!!!???

Jewel needed to lower at least some of their prices or they were going
down.
>
>I think I've mentioned that once per month I hit Restaurant Depot, the
>to-the-trade wholesale place out by Chicago and Elston (the owner of my
>corner gin mill has a business license and so she has a membership). Last
>time I was eyeing a 15 lb. hunk of pork roast @ like 79 cents/lb, but I
>laffed and said to my friend, "But I already HAVE my freezer compartment
>stuffed to the gills...".
>
>Here is their October flyer. it's a pdf that loads pretty quick:
>
>http://www.restaurantbyclick.com/rd/...ose_island.pdf

I'd get in trouble there! I see they've got manchego cheese. It's
hard to find usually. I like it for the Fig And Walnut Tapenade I
make when I can get it. Otherwise I use Kefalograviera.

>I'm not complaining about reasonable prices, that's fer sure...

Me needer!

Lou