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  #1 (permalink)   Report Post  
zxcvbob
 
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A few months ago, a half-gallon Bryers ice cream magically became 1.75
quarts. But at least the vanilla was still 2 quarts. I bought a half
gallon of their natural vanilla ice cream about a week ago. I was gonna
buy another half gallon tonight and noticed that even the vanilla is now
1.75 quarts. The price is still the same.

I bought a half gallon of Kemps and a half gallon of Blue Bunny instead.

It wasn't easy finding a carton that didn't say "CARB" (as in "LOW
CARB") prominently on the label, but that's a rant for another day.

Best regards,
Bob
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Edwin Pawlowski
 
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"zxcvbob" > wrote in message
...
> A few months ago, a half-gallon Bryers ice cream magically became 1.75
> quarts. But at least the vanilla was still 2 quarts. I bought a half
> gallon of their natural vanilla ice cream about a week ago. I was gonna
> buy another half gallon tonight and noticed that even the vanilla is now
> 1.75 quarts. The price is still the same.


Just came back from Stop & Shop[. The vanilla here is still a half gallon.
The flavors with more ingredients seem to be the ones that are 1.75 from
what I can tell. Perhaps they change the size as the price of cream
fluctuates rather than change prices all the time. Price was $5.29.
Ed


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Edwin Pawlowski
 
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"zxcvbob" > wrote in message
...
> A few months ago, a half-gallon Bryers ice cream magically became 1.75
> quarts. But at least the vanilla was still 2 quarts. I bought a half
> gallon of their natural vanilla ice cream about a week ago. I was gonna
> buy another half gallon tonight and noticed that even the vanilla is now
> 1.75 quarts. The price is still the same.


Just came back from Stop & Shop[. The vanilla here is still a half gallon.
The flavors with more ingredients seem to be the ones that are 1.75 from
what I can tell. Perhaps they change the size as the price of cream
fluctuates rather than change prices all the time. Price was $5.29.
Ed


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Bob (this one)
 
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Edwin Pawlowski wrote:

> "zxcvbob" > wrote in message
> ...
>
>>A few months ago, a half-gallon Bryers ice cream magically became 1.75
>>quarts. But at least the vanilla was still 2 quarts. I bought a half
>>gallon of their natural vanilla ice cream about a week ago. I was gonna
>>buy another half gallon tonight and noticed that even the vanilla is now
>>1.75 quarts. The price is still the same.

>
> Just came back from Stop & Shop. The vanilla here is still a half gallon.
> The flavors with more ingredients seem to be the ones that are 1.75 from
> what I can tell. Perhaps they change the size as the price of cream
> fluctuates rather than change prices all the time. Price was $5.29.


Both cream and vanilla prices have risen dramatically. Vanilla just
passed saffron as the most expensive seasoning and is still climbing.
I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
are that it may go as high as $64 for 16 oz.

Pastorio

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Bob (this one)
 
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Edwin Pawlowski wrote:

> "zxcvbob" > wrote in message
> ...
>
>>A few months ago, a half-gallon Bryers ice cream magically became 1.75
>>quarts. But at least the vanilla was still 2 quarts. I bought a half
>>gallon of their natural vanilla ice cream about a week ago. I was gonna
>>buy another half gallon tonight and noticed that even the vanilla is now
>>1.75 quarts. The price is still the same.

>
> Just came back from Stop & Shop. The vanilla here is still a half gallon.
> The flavors with more ingredients seem to be the ones that are 1.75 from
> what I can tell. Perhaps they change the size as the price of cream
> fluctuates rather than change prices all the time. Price was $5.29.


Both cream and vanilla prices have risen dramatically. Vanilla just
passed saffron as the most expensive seasoning and is still climbing.
I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
are that it may go as high as $64 for 16 oz.

Pastorio



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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
wrote:

>Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz.


It's horrible. I can't afford to use real vanilla anymore. Instead, I go
to Sam's Club and buy a big jug of Tone's imitation vanilla. For the
amount of baking I'm doing these days, it should last for years. LOL!

Carol
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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
wrote:

>Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz.


It's horrible. I can't afford to use real vanilla anymore. Instead, I go
to Sam's Club and buy a big jug of Tone's imitation vanilla. For the
amount of baking I'm doing these days, it should last for years. LOL!

Carol
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zxcvbob
 
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Damsel in dis Dress wrote:

> On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
> wrote:
>
>
>>Both cream and vanilla prices have risen dramatically. Vanilla just
>>passed saffron as the most expensive seasoning and is still climbing.
>>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>>are that it may go as high as $64 for 16 oz.

>
>
> It's horrible. I can't afford to use real vanilla anymore. Instead, I go
> to Sam's Club and buy a big jug of Tone's imitation vanilla. For the
> amount of baking I'm doing these days, it should last for years. LOL!
>
> Carol



It helps if you use that big jug of imitation vanilla to refill your
empty Natural Vanilla Extract bottle. You can keep a real bottle of
vanilla extract way in the back of the pantry where no one will find it
so the kids won't waste it.

For a few things, I prefer imitation vanilla (any kind of cookie except
sugar cookies.) Sugar cookies, most cakes, and vanilla ice cream get
real vanilla -- at least they always have until now. Everything else
usually get imitation vanilla. I haven't bought any real vanilla in
about 6 months and I'm about out...

Dreadingly,
Bob
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zxcvbob
 
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Damsel in dis Dress wrote:

> On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
> wrote:
>
>
>>Both cream and vanilla prices have risen dramatically. Vanilla just
>>passed saffron as the most expensive seasoning and is still climbing.
>>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>>are that it may go as high as $64 for 16 oz.

>
>
> It's horrible. I can't afford to use real vanilla anymore. Instead, I go
> to Sam's Club and buy a big jug of Tone's imitation vanilla. For the
> amount of baking I'm doing these days, it should last for years. LOL!
>
> Carol



It helps if you use that big jug of imitation vanilla to refill your
empty Natural Vanilla Extract bottle. You can keep a real bottle of
vanilla extract way in the back of the pantry where no one will find it
so the kids won't waste it.

For a few things, I prefer imitation vanilla (any kind of cookie except
sugar cookies.) Sugar cookies, most cakes, and vanilla ice cream get
real vanilla -- at least they always have until now. Everything else
usually get imitation vanilla. I haven't bought any real vanilla in
about 6 months and I'm about out...

Dreadingly,
Bob
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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 12:56:58 -0500, zxcvbob > wrote:

>It helps if you use that big jug of imitation vanilla to refill your
>empty Natural Vanilla Extract bottle. You can keep a real bottle of
>vanilla extract way in the back of the pantry where no one will find it
>so the kids won't waste it.


Good idea! I still have maybe a teaspoon of Penzey's double strength
vanilla. Problem with that bottle is that the lid sticks to the bottle.
TIGHT! Maybe with the imitation stuff, I won't have that problem, and I'll
also maintain the snob appeal of Penzey's. (that was a joke - I love their
stuff) No kids around here, except Crash, and he's not really into
vanilla.

>For a few things, I prefer imitation vanilla (any kind of cookie except
>sugar cookies.) Sugar cookies, most cakes, and vanilla ice cream get
>real vanilla -- at least they always have until now. Everything else
>usually get imitation vanilla. I haven't bought any real vanilla in
>about 6 months and I'm about out...


I use the imitation vanilla for my very infrequent baking. The vanilla I
usually use is the clear, double strength vanilla from Sweet Celebrations
(www.sweetc.com). It's used for making pure white cakes and icings, and
has a completely different flavor from standard vanilla. I can't find it
listed on their website, but it should be in the catalog. I add it to my
drinking water to mask the flavor of the hard water in the town we moved
to. Hag's kids dubbed my water, "the icky water," and preferred the stuff
from the tap. {{shudder}}

Carol


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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 12:56:58 -0500, zxcvbob > wrote:

>It helps if you use that big jug of imitation vanilla to refill your
>empty Natural Vanilla Extract bottle. You can keep a real bottle of
>vanilla extract way in the back of the pantry where no one will find it
>so the kids won't waste it.


Good idea! I still have maybe a teaspoon of Penzey's double strength
vanilla. Problem with that bottle is that the lid sticks to the bottle.
TIGHT! Maybe with the imitation stuff, I won't have that problem, and I'll
also maintain the snob appeal of Penzey's. (that was a joke - I love their
stuff) No kids around here, except Crash, and he's not really into
vanilla.

>For a few things, I prefer imitation vanilla (any kind of cookie except
>sugar cookies.) Sugar cookies, most cakes, and vanilla ice cream get
>real vanilla -- at least they always have until now. Everything else
>usually get imitation vanilla. I haven't bought any real vanilla in
>about 6 months and I'm about out...


I use the imitation vanilla for my very infrequent baking. The vanilla I
usually use is the clear, double strength vanilla from Sweet Celebrations
(www.sweetc.com). It's used for making pure white cakes and icings, and
has a completely different flavor from standard vanilla. I can't find it
listed on their website, but it should be in the catalog. I add it to my
drinking water to mask the flavor of the hard water in the town we moved
to. Hag's kids dubbed my water, "the icky water," and preferred the stuff
from the tap. {{shudder}}

Carol
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Michael Odom
 
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On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
wrote:

>Edwin Pawlowski wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>>
>>>A few months ago, a half-gallon Bryers ice cream magically became 1.75
>>>quarts. But at least the vanilla was still 2 quarts. I bought a half
>>>gallon of their natural vanilla ice cream about a week ago. I was gonna
>>>buy another half gallon tonight and noticed that even the vanilla is now
>>>1.75 quarts. The price is still the same.

>>
>> Just came back from Stop & Shop. The vanilla here is still a half gallon.
>> The flavors with more ingredients seem to be the ones that are 1.75 from
>> what I can tell. Perhaps they change the size as the price of cream
>> fluctuates rather than change prices all the time. Price was $5.29.

>
>Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz.
>
>Pastorio


Why the price rise?


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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Michael Odom
 
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On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
wrote:

>Edwin Pawlowski wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>>
>>>A few months ago, a half-gallon Bryers ice cream magically became 1.75
>>>quarts. But at least the vanilla was still 2 quarts. I bought a half
>>>gallon of their natural vanilla ice cream about a week ago. I was gonna
>>>buy another half gallon tonight and noticed that even the vanilla is now
>>>1.75 quarts. The price is still the same.

>>
>> Just came back from Stop & Shop. The vanilla here is still a half gallon.
>> The flavors with more ingredients seem to be the ones that are 1.75 from
>> what I can tell. Perhaps they change the size as the price of cream
>> fluctuates rather than change prices all the time. Price was $5.29.

>
>Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz.
>
>Pastorio


Why the price rise?


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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zxcvbob
 
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Michael Odom wrote:

> On Sat, 24 Jul 2004 13:37:23 -0400, "Bob (this one)" >
> wrote:
>
>
>>Edwin Pawlowski wrote:
>>
>>
>>>"zxcvbob" > wrote in message
...
>>>
>>>
>>>>A few months ago, a half-gallon Bryers ice cream magically became 1.75
>>>>quarts. But at least the vanilla was still 2 quarts. I bought a half
>>>>gallon of their natural vanilla ice cream about a week ago. I was gonna
>>>>buy another half gallon tonight and noticed that even the vanilla is now
>>>>1.75 quarts. The price is still the same.
>>>
>>>Just came back from Stop & Shop. The vanilla here is still a half gallon.
>>>The flavors with more ingredients seem to be the ones that are 1.75 from
>>>what I can tell. Perhaps they change the size as the price of cream
>>>fluctuates rather than change prices all the time. Price was $5.29.

>>
>>Both cream and vanilla prices have risen dramatically. Vanilla just
>>passed saffron as the most expensive seasoning and is still climbing.
>>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>>are that it may go as high as $64 for 16 oz.
>>
>>Pastorio

>
>
> Why the price rise?
>
>


Poor crop in 2003 (and 2002). Floods, freezes, and that kind of stuff.
They had a good crop this year, so prices should be dropping instead
of rising.

http://www.newvision.co.ug/D/8/220/371390

Bob
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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 14:00:23 -0500, zxcvbob > wrote:

With regard to vanilla:

>Poor crop in 2003 (and 2002). Floods, freezes, and that kind of stuff.
>They had a good crop this year, so prices should be dropping instead
>of rising.


That is excellent news! I'll watch for more affordable Real Vanilla.

Carol


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Damsel in dis Dress
 
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On Sat, 24 Jul 2004 14:00:23 -0500, zxcvbob > wrote:

With regard to vanilla:

>Poor crop in 2003 (and 2002). Floods, freezes, and that kind of stuff.
>They had a good crop this year, so prices should be dropping instead
>of rising.


That is excellent news! I'll watch for more affordable Real Vanilla.

Carol
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PENMART01
 
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>"Bob (this one)" wrote:
>

Vanilla just
>>passed saffron as the most expensive seasoning and is still climbing.
>>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>>are that it may go as high as $64 for 16 oz.


Use vanilla flavoring. In cooked/baked dishes there is no way humans can
distinguish modern vanilla flavoring from natural vanilla... save your natural
vanilla for unheated use (whipped cream, ice cream)... these days if you heat
real vanilla extract you've wasted it... heating vanilla beans is a total
waste.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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PENMART01
 
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>"Bob (this one)" wrote:
>

Vanilla just
>>passed saffron as the most expensive seasoning and is still climbing.
>>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>>are that it may go as high as $64 for 16 oz.


Use vanilla flavoring. In cooked/baked dishes there is no way humans can
distinguish modern vanilla flavoring from natural vanilla... save your natural
vanilla for unheated use (whipped cream, ice cream)... these days if you heat
real vanilla extract you've wasted it... heating vanilla beans is a total
waste.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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Margaret Suran
 
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The Savarin "One Pound" can of coffee is now 10.5 ounces.

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Margaret Suran
 
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The Savarin "One Pound" can of coffee is now 10.5 ounces.



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On Sat, 24 Jul 2004 19:45:31 -0400, Margaret Suran
> wrote:

>
>
>The Savarin "One Pound" can of coffee is now 10.5 ounces.


Too bad we can't pay for them with forty-cent dollars.

<rj>
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On Sat, 24 Jul 2004 19:45:31 -0400, Margaret Suran
> wrote:

>
>
>The Savarin "One Pound" can of coffee is now 10.5 ounces.


Too bad we can't pay for them with forty-cent dollars.

<rj>
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Brenda
 
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<< >Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz. >><BR><BR>


While in Moorea last month we took a 4 x 4 tour of the island. One of the stops
was a vanilla bean plantation. Our guide told us the plants must be hand
pollinated which is one reason Tahitian vanilla is so expensive. She also told
us that if you make your own, the beans can be reused forever. Just keep
refilling the original jar with rum when the liquid is used up and let steep
for a month. She said it is a Tahitian tradition to pass a jar of vanilla on
to a new bride and says she is using a jar that had belonged to her
grandmother.

We bought about 25 beans and 2 liters of Tahitian rum and have 3 jars of
vanilla steeping right now. We plan on giving homemade vanilla as gifts this
Christmas.

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Brenda
 
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<< >Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz. >><BR><BR>


While in Moorea last month we took a 4 x 4 tour of the island. One of the stops
was a vanilla bean plantation. Our guide told us the plants must be hand
pollinated which is one reason Tahitian vanilla is so expensive. She also told
us that if you make your own, the beans can be reused forever. Just keep
refilling the original jar with rum when the liquid is used up and let steep
for a month. She said it is a Tahitian tradition to pass a jar of vanilla on
to a new bride and says she is using a jar that had belonged to her
grandmother.

We bought about 25 beans and 2 liters of Tahitian rum and have 3 jars of
vanilla steeping right now. We plan on giving homemade vanilla as gifts this
Christmas.

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Brenda
 
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<< >Both cream and vanilla prices have risen dramatically. Vanilla just
>passed saffron as the most expensive seasoning and is still climbing.
>I saw a 16 oz bottle of vanilla extract for $49USD the week. Forecasts
>are that it may go as high as $64 for 16 oz. >><BR><BR>


While in Moorea last month we took a 4 x 4 tour of the island. One of the stops
was a vanilla bean plantation. Our guide told us the plants must be hand
pollinated which is one reason Tahitian vanilla is so expensive. She also told
us that if you make your own, the beans can be reused forever. Just keep
refilling the original jar with rum when the liquid is used up and let steep
for a month. She said it is a Tahitian tradition to pass a jar of vanilla on
to a new bride and says she is using a jar that had belonged to her
grandmother.

We bought about 25 beans and 2 liters of Tahitian rum and have 3 jars of
vanilla steeping right now. We plan on giving homemade vanilla as gifts this
Christmas.



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PENMART01
 
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> " RJ " writes:
>
>>Margaret Suran wrote:
>>
>>The Savarin "One Pound" can of coffee is now 10.5 ounces.

>
>Too bad we can't pay for them with forty-cent dollars.


Actually we do. Too bad your IQ is 40.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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PENMART01
 
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> " RJ " writes:
>
>>Margaret Suran wrote:
>>
>>The Savarin "One Pound" can of coffee is now 10.5 ounces.

>
>Too bad we can't pay for them with forty-cent dollars.


Actually we do. Too bad your IQ is 40.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 18:08:01 GMT, Wayne > wrote:

>Even if I'm going to mince it up myself, I have always bought solid white
>or albacore tuna. Even at that, some of the "popular" brands are dismal.
>I've found that some of the store brands are actually much better. I've
>also found some excellent tuna at Trader Joe's.


I haven't had any actual bad experiences with any of the brands, but I do
prefer the store brand over the name brands. We don't have a TJs anywhere
around here. <pout>

Carol
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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 18:08:01 GMT, Wayne > wrote:

>Even if I'm going to mince it up myself, I have always bought solid white
>or albacore tuna. Even at that, some of the "popular" brands are dismal.
>I've found that some of the store brands are actually much better. I've
>also found some excellent tuna at Trader Joe's.


I haven't had any actual bad experiences with any of the brands, but I do
prefer the store brand over the name brands. We don't have a TJs anywhere
around here. <pout>

Carol


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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 18:08:01 GMT, Wayne > wrote:

>Even if I'm going to mince it up myself, I have always bought solid white
>or albacore tuna. Even at that, some of the "popular" brands are dismal.
>I've found that some of the store brands are actually much better. I've
>also found some excellent tuna at Trader Joe's.


I haven't had any actual bad experiences with any of the brands, but I do
prefer the store brand over the name brands. We don't have a TJs anywhere
around here. <pout>

Carol
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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 13:11:12 -0500, zxcvbob > wrote:

>Even better is Starkist "Gourmet Select Tuna Fillet" solid light tuna.
>You can actually get 2 good sandwiches from a 6 ounce can, with a couple
>of chunks left over for nibbling.


I'll watch for that the next time we're tuna-shopping. Right now, I think
we have about a dozen cans (there was a good sale).

Thanks!
Carol
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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 13:11:12 -0500, zxcvbob > wrote:

>Even better is Starkist "Gourmet Select Tuna Fillet" solid light tuna.
>You can actually get 2 good sandwiches from a 6 ounce can, with a couple
>of chunks left over for nibbling.


I'll watch for that the next time we're tuna-shopping. Right now, I think
we have about a dozen cans (there was a good sale).

Thanks!
Carol
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Damsel in dis Dress
 
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On Sun, 25 Jul 2004 21:01:33 -0000, Dog3 <dognospam@adjfkdla;not> wrote:

>I've got tuna everywhere. There have been some excellent sales here and I
>found a couple of coupons. It's one of the few things that does not upset
>my still testy digestive tract. I buy mine in oil but I found one in light
>oil the other day. I didn't buy it. Has anyone tried the tuna in 'light
>oil'?


Not light oil, but before discovering white albacore, I bought the tuna
that was packed in olive oil. It was a big improvement over the water
packed stuff.

Carol
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Damsel in dis Dress
 
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Default The Great Product Shrink continues...

On Sun, 25 Jul 2004 21:01:33 -0000, Dog3 <dognospam@adjfkdla;not> wrote:

>I've got tuna everywhere. There have been some excellent sales here and I
>found a couple of coupons. It's one of the few things that does not upset
>my still testy digestive tract. I buy mine in oil but I found one in light
>oil the other day. I didn't buy it. Has anyone tried the tuna in 'light
>oil'?


Not light oil, but before discovering white albacore, I bought the tuna
that was packed in olive oil. It was a big improvement over the water
packed stuff.

Carol


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