NFriday wrote:I don't love eggs.

Me neither, Nancy. I never eat eggs for breakfast. I'll have deviled eggs or quiche a few times per year. Once in a while Ms. R will make microwaved scrambled eggs (a good way to cure egg overuse.) Otherwise the dozen or so I buy per month are used for cooking or baking.

lougord99 wrote:

NFriday wrote:I am surprised how many people I still see buying eggs. If maybe sales went down, then prices would go down too. I was at Sams Club, and I saw somebody purchase three dozen eggs, for I think over $12. They were $3.99 a dozen at Food4Less.

I don't understand your sentiment. If I purchase a dozen at $6.00 and then have 4 eggs for the 2 of us at breakfast, I have spent the horrible sum of $2.00 for 2 of us at breakfast. Sure I would like to spend less. No, I am not going to forego.

Yeah,I'm not giving up eggs either. $12.00 a dozen might be the breaking point for me.

I suspect the $12.00 point would be a breaking point simply because of comparison to what you have been paying. Even at $1.00 per egg, I can't think of a dish using eggs that isn't cheap - I'm sure it exists, but it is not because of the eggs.

lougord99 wrote:I suspect the $12.00 point would be a breaking point simply because of comparison to what you have been paying. Even at $1.00 per egg, I can't think of a dish using eggs that isn't cheap - I'm sure it exists, but it is not because of the eggs.

I once paid $16.00 for two deviled eggs (four halves) at a restaurant in Yountville, CA (not The French Laundry). The shaved truffle was the culprit but it was still hard to reconcile paying $16 for 2 eggs.

And that was when eggs were a couple of dollars a dozen, and probably less than a dollar wholesale for the restaurant.

The good news? $2.00 a dozen eggs Limit 5 dozen

Ruler Foods is Kroger's dingier version of Aldi . Mostly Kroger brands along with a lot of national brands too. They had this same egg sale in early January. Since it's only a couple of miles off my regular route to the Merrillville,In Costco I'll sometimes stop there when there is something good on sale there.

Seeing that they've repeated this sale in less than a month just furthers my suspicion that the skyrocketing egg prices are somewhat due to price gouging

https://rulerfoods.com/current-ad/
Merrillville Ruler Foods
6110 BROADWAY ST, MERRILLVILLE,
IN, 46410

Artie wrote:Ruler Foods is Kroger's dingier version of Aldi

Ha! Must be like Jay C! I checked the Food4Less ad (yet another Kroger dingy nameplate), no eggs. In fact it looked much like the Marianos ad.

In other good news, for some reason everywhere (Butera, Lewis, Montrose, ShopNSave, Jerry's) has red peppers for under $1/lb. And 99¢ lettuce seems to be sticking.

Bad news: At ShopNSave, the Mulino di Valenzano extra long French bread that for years was $1.79 is now up to $3.99! Jerry's used to sell it for 2/$3; they now feature Today's Temptations brand for I think $1.99. Fortunately Today's Temptations has upped their game - when Jerry's first switched it was often dry and tasteless. Anyway, seems like everything wheat has gone way up. The war?

Wanna save $4+ on a jar of Mayo?
We just made food processor mayonnaise:
2 ea eggs ($6.50 for for 24 lg) Costco
30 oz vegetable oil ( Costco)
1 tsp Dijon
Splash cider vinegar
Salt, cayenne tt
Ballpark- cost = $2+/-
Much tastier too!

Evil Ronnie wrote:Wanna save $4+ on a jar of Mayo?

Sounds good! Is it as stiff as the commercial stuff?

Ms. R noticed an ad for $4.59 Miracle Whip - she doesn't normally shop for groceries and had no idea it was that expensive. She's MW and I'm mayo. Is it feasible to make a similar cooked salad dressing? And will it keep well?

And I didn't read the Tony's ad carefully enough on Wednesday. Turns out they have eggs $2.50/doz, must buy 2.

tjr wrote:

Evil Ronnie wrote:Wanna save $4+ on a jar of Mayo?

Sounds good! Is it as stiff as the commercial stuff?

Ms. R noticed an ad for $4.59 Miracle Whip - she doesn't normally shop for groceries and had no idea it was that expensive. She's MW and I'm mayo. Is it feasible to make a similar cooked salad dressing? And will it keep well?

And I didn't read the Tony's ad carefully enough on Wednesday. Turns out they have eggs $2.50/doz, must buy 2.

I found this recipe for homemade Miracle Whip. I haven't tried it so you can be the guinea pig!
https://www.beyondthechickencoop.com/ho ... -dressing/

tjr wrote:Sounds good! Is it as stiff as the commercial stuff?

Of course it is.

However, since there are no horrible chemicals in it, a week or 2 is all that it will last.

tjr wrote:

Evil Ronnie wrote:Wanna save $4+ on a jar of Mayo?

Sounds good! Is it as stiff as the commercial stuff?

Ms. R noticed an ad for $4.59 Miracle Whip - she doesn't normally shop for groceries and had no idea it was that expensive. She's MW and I'm mayo. Is it feasible to make a similar cooked salad dressing? And will it keep well?

And I didn't read the Tony's ad carefully enough on Wednesday. Turns out they have eggs $2.50/doz, must buy 2.

tjr,
Every bit as stiff if not more so, and you’re also able to tweak the seasoning to you own liking. ( acid, salt, heat…)
You might want to investigate copycat MW recipes

Jim-Bob wrote:I found this recipe for homemade Miracle Whip. I haven't tried it so you can be the guinea pig!
https://www.beyondthechickencoop.com/ho ... -dressing/

Well, I became intrigued. And, of course, off topic. Turns out this, and many other Miracle Whip clone recipes, are basically sweetened flavored mayonnaise. But comparing nutrition labels and ingredients between the two ( , ) shows that MW has far less oil than mayonnaise, some sugar, and includes starch. I suspect it's a convenience product based on the no-longer-popular boiled dressing. Given that it contains far less oil than mayo, it may have been popular as a money saving product or a preferred one during the war when cooking oils were rationed. Even today, based on ingredient cost, MW should cost far less than mayo. News flash: it doesn't, even the generic imitations.

Looking in some old cookbooks of 1940's vintage, a roughly 1 1/2 cup batch boiled dressing is usually made with milk (evaporated in some cases), sugar, vinegar, dry mustard, 2 Tbsp oil or butter, other seasonings, 2 egg yolks, and 2 Tbsp flour. There's a specific order of mixing, then the mixture is cooked over boiling water until the flour thickens and egg yolks set, then cooled. Sometimes lemon juice is added.

The current Joy of Cooking uses a similar process with water instead of milk, butter, paprika, and optional sour cream to thin once cooled. In a similar vein, I found an old recipe for yogurt dressing that adds yogurt to finished boiled dressing.

Once in a while I've seen modern potato salad recipes that don't use mayo or sour cream, instead a cooked sauce with flour or cornstarch that's specific to the potato salad.

Food cost: 1 qt mayo $2+/-

Hi,

Long ago I hosted a program on the patents from Kraft Foods.

Miracle Whip has no eggs, which made it a less costly mayonnaise substitute during the Depression.

Regards,
Cathy2

Evil Ronnie wrote:Wanna save $4+ on a jar of Mayo?
We just made food processor mayonnaise:
2 ea eggs ($6.50 for for 24 lg) Costco
30 oz vegetable oil ( Costco)
1 tsp Dijon
Splash cider vinegar
Salt, cayenne tt
Ballpark- cost = $2+/-
Much tastier too!

Thanks! Gonna try this today.

Ronnie, did you use whole eggs or just yolks?

Cathy2 wrote:Hi,

Long ago I hosted a program on the patents from Kraft Foods.

Miracle Whip has no eggs, which made it a less costly mayonnaise substitute during the Depression.

Regards,
Cathy2

According to its label, it does contain eggs. However, it’s pretty far down on the ingredient list after modified food starch. It also contains 3.5 grams of fat per 15 gram serving so that means it’s a little less than 25% oil by weight where real mayonnaise is 75% oil by weight. If I were making homemade Miracle Whip, I would do 70% water, 25% oil and 5% other ingredients including egg. A single egg could provide enough emulsifying power for at least a gallon of Miracle Whip.

Evil Ronnie wrote:Food cost: 1 qt mayo $2+/-

How do you keep 1 quart homemade mayo good till you use it up?

When I want homemade, I make what I need that day or 1 egg yolk worth, whichever is greater.

lougord99 wrote:

Evil Ronnie wrote:Food cost: 1 qt mayo $2+/-

How do you keep 1 quart homemade mayo good till you use it up?

When I want homemade, I make what I need that day or 1 egg yolk worth, whichever is greater.

Hi,
It’s so tasty we’re using a heavier amount. Donna also uses it for Roquefort, Green Goddess and 1000 island. Pint batches were gone in 8-9 days, so this batch is a trial run.
BTW, one pint food processor recipes call for a whole egg. Different strokes…

tjr wrote:Ronnie, did you use whole eggs or just yolks?

One whole egg per pint in Cuisinart.

lougord99 wrote:

tjr wrote:Sounds good! Is it as stiff as the commercial stuff?

Of course it is.

However, since there are no horrible chemicals in it, a week or 2 is all that it will last.

lougourd,
Do you know the technique to revive broken emulsions like mayonnaise, Hollandaise and creamy vinaigrettes?

Evil Ronnie wrote:

lougord99 wrote:

tjr wrote:Sounds good! Is it as stiff as the commercial stuff?

Of course it is.

However, since there are no horrible chemicals in it, a week or 2 is all that it will last.

lougourd,
Do you know the technique to revive broken emulsions like mayonnaise, Hollandaise and creamy vinaigrettes?

Add a very little water and remix ?

I only use yolks when I make mayo

spinynorman99 wrote:

lougord99 wrote:I suspect the $12.00 point would be a breaking point simply because of comparison to what you have been paying. Even at $1.00 per egg, I can't think of a dish using eggs that isn't cheap - I'm sure it exists, but it is not because of the eggs.

I once paid $16.00 for two deviled eggs (four halves) at a restaurant in Yountville, CA (not The French Laundry). The shaved truffle was the culprit but it was still hard to reconcile paying $16 for 2 eggs.

lougord,
Last time I bought truffles ( the good ones), was 2017.
Périgourd we’re $1000 lb and up, Aussie Summer about$1300, and Alba white up to 2K…
Food cost for a $12 plate should be 4$ to make a few pennies

lougord99 wrote:

Evil Ronnie wrote:

lougord99 wrote:

tjr wrote:Sounds good! Is it as stiff as the commercial stuff?

Of course it is.

However, since there are no horrible chemicals in it, a week or 2 is all that it will last.

lougourd,
Do you know the technique to revive broken emulsions like mayonnaise, Hollandaise and creamy vinaigrettes?

Add a very little water and remix ?

I only use yolks when I make mayo

Correct! Slow emulsification…I would also use yolk to fix cold sauces.
How about repairing a broken Beurre blanc?

Jim-Bob wrote:According to its label, it does contain eggs. However, it’s pretty far down on the ingredient list after modified food starch. It also contains 3.5 grams of fat per 15 gram serving so that means it’s a little less than 25% oil by weight where real mayonnaise is 75% oil by weight. If I were making homemade Miracle Whip, I would do 70% water, 25% oil and 5% other ingredients including egg. A single egg could provide enough emulsifying power for at least a gallon of Miracle Whip.

From its Wikipedia article, MW is a cross between mayo and boiled dressing. In reading boiled dressing recipes, I missed the fact that they probably aren't really emulsified. The oil is added after the dressing thickens. And it's far less oil than the 25% JimBob noted, more like around 8%. Now I'm wondering if the correct approach is either to mix boiled dressing and mayo or to attempt to emulsify the oil by whipping the end result. Another approach would be to use a precooked starch thickener like Instant ClearJel.

tjr wrote:

Jim-Bob wrote:According to its label, it does contain eggs. However, it’s pretty far down on the ingredient list after modified food starch. It also contains 3.5 grams of fat per 15 gram serving so that means it’s a little less than 25% oil by weight where real mayonnaise is 75% oil by weight. If I were making homemade Miracle Whip, I would do 70% water, 25% oil and 5% other ingredients including egg. A single egg could provide enough emulsifying power for at least a gallon of Miracle Whip.

From its Wikipedia article, MW is a cross between mayo and boiled dressing. In reading boiled dressing recipes, I missed the fact that they probably aren't really emulsified. The oil is added after the dressing thickens. And it's far less oil than the 25% JimBob noted, more like around 8%. Now I'm wondering if the correct approach is either to mix boiled dressing and mayo or to attempt to emulsify the oil by whipping the end result. Another approach would be to use a precooked starch thickener like Instant ClearJel.

…or a pinch of xantham gum.

Sunset Foods, of all places, has some notable sales (through tomorrow), such as DeCecco pasta for $1.67, 3-pack of romaine lettuce for $1.99, chicken breasts for $1.99, and Rao's for $5.99.

69¢ "split" chicken breast from Butera. More like "ripped apart and you got the big piece." Still, it was pretty cheap...

tjr wrote:69¢ "split" chicken breast from Butera. More like "ripped apart and you got the big piece." Still, it was pretty cheap...

The Palatine store is close to us. Pretty good produce if you’re careful and rustic Polish/ Eastern European breads from Ideal. Lots of opportunistic pricing.
That chicken is very consistent with what I see at this location. Now you have bones for stock.