Grocery store: things I don’t understand
Why would you pay extra money for a foil-wrapped potato? I’m as fond as the next lazy person of pre-made salad, but that means I don’t have to chop things, and you can buy it in much smaller quantities if you like mixed salads. But these are expensive foil-wrapped potatoes. Why? Who doesn’t have aluminum foil?
And why is ice cream so expensive? Not the good, worth the expensivity, home made stuff, but the big generic brands. And why can’t I find smoked Gouda anywhere anymore?
June 13th, 2006 at 12:03 pm
Foil wrapped potatoes are creepy. What’re they hiding under the foil, really? Ice cream is expensive because you live in Canada. Ironic, no? I would think finding good cheese in Quebec is like finding oranges in Florida (if there were cheese trees, that is).
June 13th, 2006 at 12:27 pm
Bonus: I think the pre-wrapped potatoes already have a butter substance added in too. *shudder*
One thing Canada does have is decent plain yogurt. Not that that makes up for the lack of decent and well-priced ice cream. I feel your pain there.
June 13th, 2006 at 12:39 pm
There is not fake butter in them, is there? Oh, that is too wrong. I will have to confirm, because I am praying you are mistaken. Ewww.
Sheepish, good cheese is very easy to find. But very few smoked cheeses are easy to find, and I have a thing for smoked cheeses, as they are delicious. (Usually smoked Gouda is the only one.)
We have good ice cream. It’s just expensive. And it’s too cold for me to want to head to one of the many delicious ice cream places.
June 13th, 2006 at 1:41 pm
Smoked cheese is heavenly cheese. No doubt.
June 13th, 2006 at 3:19 pm
I don’t have aluminum foil, that’s who. Thanks for rubbing that in…
June 13th, 2006 at 11:57 pm
You are dialed into my subconscious: (1) B’s eaten baked potatoes from the grocery store for his lunch this week. They come prepacked in cellophane, though. I thought that was weird b/c I haven’t seen those. But I’ve not seen foil-wrapped either. (2) I’ve been thinking about incorporating gouda into a cream sauce for pasta. Ever done it?