Food shortages are here and getting worse.

[GaRp58]

No food shortages at all. Prices of certain things are up over 40% from a year ago, but many things are going back down again. Gas is stable, coffee is really expensive now. Dog food is now more expensive than fresh chicken meat...sooooo--guess what the dog is eating at the moment?? The neighbors cats too. Eggs are going for about $2.50 a dozen but we are giving eggs away at the moment anyway. Sugar and flour are rationed to 4 lbs per purchase...but you can go to as many stores as you need and still get enough. Sunflower oil also.

 

[Gray-man]

Yeah, we’re kind of the same here in E. Central, MO. We’ve never really had mass shortages of anything. The prices have gone up significantly on many items, but most everything is still affordable and available. Especially if you hit the sales. I mean a lb of real butter for 1.99 is a great deal, but you’re limited to 3 lbs. Some of the scenarios I see on YouTube and other platforms seem a little surreal and I’m not sure they’re all actually true depictions or are more of a timing issue rather than an overall synopsis of an event. I mean maybe they record the YouTube blurb after a big sale and the replacement stock is in the back room or on a truck waiting to be shelved. Not out of stock, just out of staff and time to replenish the shelves quickly enough to avoid being portrayed as a supply chain breakdown. We’re good here.

 

[Cindyd]

We are not seeing mass shortages but our prices have continually gone up. I find myself buying less and less and put more items back on shelf or bypass all together. Any sales seem to be the price the item was (that just went up) the week prior. If I find a decent price I get multiples because I pretty much know the next week or two the price is going to go up again. Real butter here is $4.96-4.98 lb. The other thing I'm seeing is not much use stopping at different stores to find a better deal at one than the other anymore as they are all within a cple of pennies at best in price range from each other. I use to hit maybe 3 stores in a shopping day due to significant sale price difference from one to the other on certain items, but not anymore. Far less exceptions than there used to be around here. Throw in my power bill has more than doubled, plus gas gone up, and other items. Oh yeah. And property taxes, property insurance and health ins. All up as well (same deductibles). I guess that's another thread post.

 

[Amish Heart]

I consistantly shop weekly at Aldi's. Prices go up every single week. I fill up half the cart with fresh food, and look for any sales that I could freeze dry. The other half of the cart is stock up...stuff I regularly use, or more of something that is an ok price. Butter was 1.98 a lb last month, limit 6. I went back and got a total of 18 for the freezer. I won't pay 5 a lb for butter. I also make my own with raw milk.

 

[GaRp58]

I am just in the middle of drying some nettles and sticky cleaver for using to make some cheese. Butter here is get as much as you want, but the price is around $6/lb...sometimes I find some butter with a soon to run-out date for 40% off and I get all that is there and take them to the freezer immediately, they last for years frozen.

 

[GeorgiaPeachie]

I made my first batch of vanilla yesterday. Seven 8 ounce jars. It takes 2 months to be ready.

 

[Gray-man]

I made my first batch of vanilla yesterday. Seven 8 ounce jars. It takes 2 months to be ready.

I made some using vodka and Madagascar vanilla beans but mine took 18 months. I made a second batch using spiced rum and Tahitian vanilla beans. How did you get it to finish in 2 months?

 

[GeorgiaPeachie]

This is a my first batch of vanilla, so you are ahead of me in your skill set! I am using Madagascar beans and 100 proof vodka. Using a set of directions from bon appetit. Read a couple of other sets of directions that gave the same timeline.


Here is the link. Let me know what you did differently.

https://www.bonappetit.com/story/diy-vanilla-extract

 

[Gray-man]

This is a my first batch of vanilla, so you are ahead of me in your skill set! I am using Madagascar beans and 100 proof vodka. Using a set of directions from bon appetit. Read a couple of other sets of directions that gave the same timeline.


Here is the link. Let me know what you did differently.

https://www.bonappetit.com/story/diy-vanilla-extract

Thank you for the link!!

 

[Dani]

If anyone loves Sriracha as much as I do, there is a shortage and hard to come by now days. Apparently Thailand had a bad growing season.

 

[EastenerWesterner]

If anyone loves Sriracha as much as I do, there is a shortage and hard to come by now days. Apparently Thailand had a bad growing season.

Most of Sriracha is processed in a suburb of LA. Green cap, rooster on bottle. Been by the plant, industrial area, but near by homes complain.
The past couple years shortages have been blamed on Mexico growing seasons.
I think Hong Foy (sic) foods has been manufacturing theses shortages To drive up sales.
I did recently pick up a couple large bottles of green Sriracha though.

 

[Dani]

I love to make my own "El Chico" sauce, but will admit Sriracha is a really good back up. Since I do not have anything growing except Jalapenoes this year, I will make something up, but it will not be the same.

 

[DrHenley]

I'm the odd man out on sriracha, I never liked the taste. Everyone in my family but me likes it.

 

[Dani]

I really HATE all the hot sauces that use a large amount of vinager, which is mainly what we see in most restraunts now days.. Most all of the commercial Salsa and Hot Sauses use those as a prevertive. Sorry @DrHenley. Do you just not like the added spice?

 

[DrHenley]

ISorry @DrHenley. Do you just not like the added spice?

It tastes too raw.

 

[Cindyd]

I really don't like it either

 

[EastenerWesterner]

I checked out the green Sriracha, made in Idaho. Who could of figured?

i always liked green Tabasco and green Emeril is to die for on a simple dish like Tuna noodle casserole

Tapitio was a foreign thing to me 10 years ago, it was always Franks. Now there is 5 different red sauces in the fridge.. Because of the vinegar, they really don’t need to be in fridge.

 

[GaRp58]

Everyone in my family but me likes it.

Every family has a black sheep or?? We do not eat anything spicy, a touch of tobasco in the chili, gulasch or such is OK, but spicy hot so your mouth cannot enjoy the taste of the food itself? Not me. I only take warm showers too......

 

[Mountain trapper]

I love to make my own "El Chico" sauce, but will admit Sriracha is a really good back up. Since I do not have anything growing except Jalapenoes this year, I will make something up, but it will not be the same.

I make my own hot sauses too. My favorite blend is a mixture of smoked habanaro, ghost pepper, scorpion pepper, Carolina Reaper and a few other secret ingredients. Very little vinegar. I have over 100 super hot pepper plants, including the 7 pot pepper, started in the house. I also make some mild sauces similar to Tabasco, only better.

 

[Dani]

I use lemon juice instead of vinegar.

 

[Proud Prepper]

I make my own hot sauses too. My favorite blend is a mixture of smoked habanaro, ghost pepper, scorpion pepper, Carolina Reaper and a few other secret ingredients. Very little vinegar. I have over 100 super hot pepper plants, including the 7 pot pepper, started in the house. I also make some mild sauces similar to Tabasco, only better.

You must ferment? That's how I like it. I'm going to attempt making my own this summer.

 

[Survivor_316]

Every family has a black sheep or?? We do not eat anything spicy, a touch of tobasco in the chili, gulasch or such is OK, but spicy hot so your mouth cannot enjoy the taste of the food itself? Not me. I only take warm showers too......

I agree. I'm not a fan of much heat. Some spice is ok, but I prefer my tongue unblistered.

 

[Mountain trapper]

You must ferment? That's how I like it. I'm going to attempt making my own this summer.

Haven't tried to ferment yet, but I'd like to try it sometime.
I do use some vinegar in my recipes. Also use vodka, rum or bourbon as a thinner.

 

[Survivor_316]

bourbon as a thinner.

Now that sounds good.
Kind of.
Except the 7,000 rare hot peppers thing.

...Maybe I just miss bourbon.

 

[Mountain trapper]

Here is a quick and easy Tobasco sause recipe, if anyone is interested.

5 ounces - Tabasco peppers chopped (I use habanaros)
1/4 tsp - salt
1 cup - white wine vinegar

1. Add all ingredients to a pot and bring to a quick boil
2. Reduce heat and simmer for 15 minutes
3. Cool and add to food processor. Process until smooth
4. Strain the mixture. Pour in to bottles

 

[Helen Back]

I remember 30 years ago when that damn rooster was so hot, you could screw up your whole plate of food if you put one drop too many. They have really watered it down.

Now, back to our regular topic. Look at this!

 

[Proud Prepper]

I remember 30 years ago when that damn rooster was so hot, you could screw up your whole plate of food if you put one drop too many. They have really watered it down.

Now, back to our regular topic. Look at this!

It's what the demoncrats want to do here. Insanity.

 

[user 7368]

While Joe is in Japan and actually does not know what he should do there and a little aimlessly runs around torches in the U.S. once again something big.
Joe should investigate why so many trains derail and dozens of industrial plants burn down in the USA.

The Russians will not have been very sure, otherwise the message would already make the rounds worldwide, I think times the dark WEF state in the U.S. is behind these fires for the reason it is also tacitly tollerated by Joe.

 

[Mountain trapper]

Still having a hard time finding flavored Spam. Plain Spam is everywhere.

 

[Oddcaliber]

Got a few different flavors of Spam here.