 |
By (user no longer on site) OP
over a year ago
|
So maybe it’s just me but on the whole I prefer the cheaper version of a food than the more expensive.
A cheaper sausage than the more expensive one as the skin is nicer (no pun)
A cheaper rasher of bacon than the thicker type of rasher
Is there any food you won’t compromise on regardless of expense? |
Reply privately, Reply in forum +quote
or View forums list | |
Real question is less about cost and more about quality and value.
Looking at a menues you'll often hear people say hmmm slow braised pork belly served on patatoe & cabbage hash. Or oh my look marinated ox cheek slow cooked with red cabbage . Both of which are two old fashioned "cheap" cuts but they now command both places on the "specials" menue at inflated prices.
Marketing makes fools of us all.
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
I learned in this country we are mostly eating last years crop. They place it at a temperature which puts it in to hibernation so it doesn’t “rot” or “freeze”. But when you bring it out it absorbs a lot of moisture hence why apples etc go “mushy” really quickly
I’d much rather eat seasonally |
Reply privately, Reply in forum +quote
or View forums list | |
Value to me over direct numbers on price.
If something is worth the cost is more relevant than what the cost is so long as it's within budget.
If I have a slight preference between two equally priced items and one is reduced, I'll take the reduced. If something is cheaper but nasty, then no. |
Reply privately, Reply in forum +quote
or View forums list | |
"Real question is less about cost and more about quality and value.
Looking at a menues you'll often hear people say hmmm slow braised pork belly served on patatoe & cabbage hash. Or oh my look marinated ox cheek slow cooked with red cabbage . Both of which are two old fashioned "cheap" cuts but they now command both places on the "specials" menue at inflated prices.
Marketing makes fools of us all.
"
 |
Reply privately, Reply in forum +quote
or View forums list | |
"I learned in this country we are mostly eating last years crop. They place it at a temperature which puts it in to hibernation so it doesn’t “rot” or “freeze”. But when you bring it out it absorbs a lot of moisture hence why apples etc go “mushy” really quickly
I’d much rather eat seasonally "
A lot makes sense now. But I kinda wish you hadn’t told us  |
Reply privately, Reply in forum +quote
or View forums list | |
since being converted to aldi there are lots of their own brands I buy including baked beans and tomato ketchup. I prefer their yogurts and smoothie type drinks. I now buy their cleaning products and washing tablets. Fresh meat is meat wherever you go.
I've found one of the very few things I won't compromise on is mayonnaise it has to be hellmans |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *oodmessMan
over a year ago
yumsville |
I'm trying everything, if I don't like it I go back to what I was having before, if not I'm sticking with cheaper and enjoying the saving. No doubt those cheaper items will creep up in price and become just as expensive in a few months or years.
What I don't like is when choice is pulled from you so that it's only own brand or only expensive named brand with no other varieties. |
Reply privately, Reply in forum +quote
or View forums list | |
you'll be surprised but i read that the same chicken factory , for want of a better word may supply all the chains there chicken breasts (for example) so a waitrose chicken breasts no different to an Aldi breast , its just the packaging.
its the same with lots of products  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
) 
