Up untill a week ago Nofrills carried these “three packs” of salmon for $10. Now the same pack contains two for the same $10. I thought it felt light when I bought it yesterday.

This comes to about $0.02 increase per gram, and a $1.10 price increase overall. Or a 11% increase in price overall. Meanwhile inflation is at 6-7%?

  • cubedsteaks@lemmy.todayEnglish
    101·
    1 year ago

    I had a recipe for queso I found that asked for 13oz of condensed milk.

    The stores here only sell 12oz cans. So I had to buy a small 5oz one to go with it. It’s so dumb.

    • Inky@lemmy.caEnglish
      36·
      1 year ago

      … Or, you know, just adapt the recipe. Not simping for shrinkflation here, but it’s pretty dumb to buy more than you need just to exactly match a recipe for queso. Shit ain’t analytical chemistry

      • 1ird@notyour.rodeoEnglish
        17·
        1 year ago

        Food isn’t as precise as people think. I used to stress over recipes and shit when I first started cooking regularly. Shit just kinda works if you stick roughly to most recipes.

        Edit: this is just a general comment, I know some foods require an absolute fuck ton of skill and precision to get right

      • cubedsteaks@lemmy.todayEnglish
        6·
        1 year ago

        I’ve never made it before and I usually follow recipes as they are and everything always comes out really good so I try not to deviate from that.

        When I get experimental, it sucks and then I’m wasting food.

        I was also intimidated by making queso specifically as I have a hard time making sauces. I do experiment but they come out shitty when I do and they come out shitty when I follow the recipe.

        Most other things come out fine if it’s a recipe I already know and can change a bit without having to worry.

        • 1ird@notyour.rodeoEnglish
          10·
          1 year ago

          I didn’t mean to come off rude before. I’m sorry for that.

          I can see this is very important to you and I shouldn’t have made light of it.

          • cubedsteaks@lemmy.todayEnglish
            1·
            1 year ago

            Thank you. It did turn out for the best that I had extra condensed milk so I could figure out the best measurement for it.

            I’m actually working on something tricky making my own queso. I want to make something that stays liquid but uses real cheese.

      • S_204@lemmy.worldEnglish
        38·
        1 year ago

        Lol, you just wrecked this guy so politely and firmly here. Well done.