Watch out trying to make a deal with a Ferengi.
Yes, Quark. You can include it in shakes or eat it by the spoonfull, doesn’t matter.
Milsa (Aldi), 100 gr
Calories: 67 •Carbs: 4g •Fat: 0g •Protein: 12g
Lol. Muscle, too.
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Haven’t experienced food shortages here yet. I buy my meat/dairy/eggs from the local chain groceries, produce from the chain groceries and a local farm stand, and dry goods typically in bulk at Costco.
For folks experiencing empty grocery shelves, is it worse than at anytime over the past two years? Is it specific brands/varieties that are missing, or is it whole categories of staple foods? Eg all of the milk is gone, not just the 1% and skim.
It is worse here than in the last two years. It’s been this way for maybe 5 or 6 months. It doesn’t seem to be any specific brands or varieties. It is different almost every week. I’ll make my grocery list, get to the store and have to revert to plan B because some random things will not be there. There will just be a section of the shelves or fridges that are just bare.
Not including Covid shutdown panic buying - yes, it’s been worse.
It’s usually specific brands/varieties IME. Most staple foods (milk, eggs, bread, etc) are produced in country so I believe this is why most staples are relatively well stocked.
This being said, healthier stuff like chicken breast and protein yogurt (just 2 examples) has really been hit and miss for the last 6-8 months. I used to buy a 5lb pack of chicken breast and that would cover my needs for the week… now I usually buy it in 10-15lb increments because IDK when I’ll see it stocked next. Of course, this reactionary buying contributes further to empty shelves too (just an observation).
I will also say that most packages delivered through the mail are going far slower than they used to. Anyone else purchased an Amazon Prime item and it showed up well outside of the 2-day delivery window? Not an ‘empty shelves’ thing, but logistically related I’d wager.
I have noticed the same situation here in several stores for organic chicken breast and Greek yogurt, especially at the Aldi in my town. Non-organic chicken breast is usually available but chicken breast is the one meat item I will buy only if it’s organic.
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Is this decision nutrition or ethically based?
It’s a matter of quality. Have you noticed how odd non-organic chicken beasts look and taste, their texture, size, how terribly they cook, and the solutions and water infused in them?
Related article. I haven’t noticed this “woody” condition in organic chicken breast.
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I’ve started using thighs because I think they taste better, and are much easier to grill to being done without drying them out. They do have more fat though (a little less than double).
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I agree with this. From what I’ve read, there are significant differences in nutrient profiles for organic chicken and eggs vs conventional, but that doesn’t tend to be the case with beef.
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Cows tend to be raised in open pasture for most of their lives if they are organic or not. The difference is in the last few months before slaughter. The non-organic go to a feed lot to fatten up for a few months.
Right, most cows are fed there natural diet for the vast majority of their lives.
I also had heard cows also posses the ability to fully breakdown and reconstitute fatty acids. They can literally take something like an omega 6 fatty acid and turn it into a 3 or even saturated if their body needs it. It makes them far more resilient to soy and grain feeding. Where if you feed a pig or chicken (or human) soy fat, it gets used/stored as soy fat.
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I’ve noticed that chicken breast is a meat that needs some “prep” to taste good. Like seasoning, marinating, or cooking in an appropriate sauce. It’s great on the grill if I marinate it beforehand. Also I slice it once or twice along the thickness so the meat is much thinner. Unmarinated, it comes off the grill really tasteless. I’ve never bought organic.
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Best thing I ever did was start brining my chicken breast in salty water for ~24 hours prior to cooking. It sounds time consuming, but not if you cut, prep, and put brine in the package before freezing. Take it out to thaw the night before and it brines while coming up to temp. Makes the meat way more tender.
This is the same reason why most recommend to double-salt your steak… the salt breaks down the tissue, which tenderizes it prior to cooking
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Right. I do dry brine sometimes too for chicken breast and always dry brine for steaks.
I do a lot of kebabs in the summer too and my go-to’s are Middle Eastern or Mediterranean marinades (ex: jujeh, tavuk shish, spiedies) which usually contain yogurt and onions or onion juice. You can accidentally overcook them and they’re still tender from those ingredients.
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Never heard of it… What does it come from ?
Well, according to wiki:
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
Might not be for everyone, as it is a bit sour. I have been adding 85% dark chocolate to it lately. Guess from where.
Reporting from Europe on food shortages. Germany had no sunflower and any other oil for
2 months. You can find only in the mornings. Sunflower oil is the most used I believe in Europe due to huge production in Bulgaria, Romania, Moldova and Ukraine. The oil is almost 3xprice for quality brands and almost as expensive as olive oil.
In Bulgaria we had massive queues when Kaufland put an oil promotion. One person died smashed by the crowds.
Food prices are … Insane. Me and wife used to spend 50eur per week on food. Now we have beef supply from her father, who farms cows and sheep and 50 eur are not enough to buy the carbs for the week. Veggies are extremelly expensive.
We had an idea to open a small fruit and veggies shop and sell locally and online, but gave up seing the rates. Even we barelly purchase veggies and fruit.
Lastly if someone plans on buying a new car. There is no supply. I have been shopping and went trough all local dealers for a compact or estate car. We have Skoda, Pegeot, KIA, Renault, Toyota, Mercedes and WV dealers locally. Only Toyota gave me a 6-9 month waiting period for a Corolla, because it is produced nearby in Turkey. Everyone else was giving me a 12 month waiting time and a lease contracts with a possible price increase. Used cars sold from dealers are almost as expensive as new cars.
Purchased a corolla hybrid, because the gas prices are insane. And the dealer promised a 4l per 100 km or 53 mpg on the corolla with a normal driving.
Peru has already had riots over food shortages. It’s going to affect the poorer countries first. But you better believe we will see some of it. Without fertilizer the fall harvest is going to suffer. And with fertilizer that costs 3 times as much, fuel to deliver it, more than double, what we do get will be expensive as hell. Thanks biden voters… You voted for our destruction.