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Old Nov 27th 2017, 4:22 am   #1456
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One of the Dollar stores here had St Hubert Chicken Forestiere canned soup and one with chicken and pasta. Not available for months now but I keep checking. I like to keep a few cans of that as well as the beef barley and some ramen packets in my locker at work.
How come the so-called dollar stores sell stuff for a lot more than a dollar?
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Old Nov 27th 2017, 4:28 am   #1457
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How come the so-called dollar stores sell stuff for a lot more than a dollar?
Inflation.
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Old Nov 27th 2017, 5:26 am   #1458
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Inflation.
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Old Dec 4th 2017, 7:52 pm   #1459
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Looks like there's a shortage of Tate & Lyle golden syrup in Canuckstan at the moment, I hear they changed suppliers. When Walmart used to knock out a tin for $4 I'm not going north of 20 just to fly the flag! The miniwheels will have to wait.
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Old Dec 4th 2017, 8:14 pm   #1460
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How come the so-called dollar stores sell stuff for a lot more than a dollar?
Dollar Tree near us has been shut down by the health authority folks for health violations and repeated warnings being ignored about rodent issue.
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Old Dec 4th 2017, 8:38 pm   #1461
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Dollar Tree near us has been shut down by the health authority folks for health violations and repeated warnings being ignored about rodent issue.
$1.50 for a rat?
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Old Dec 4th 2017, 11:53 pm   #1462
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We went to an underground dollarama yesterday; you go through a sketchy doorway next to no frills, down some stairs... and inside of nude wimmen, a massive dollarama.

Mini wheel pondered whether it was legal or not.
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Old Dec 20th 2017, 1:56 pm   #1463
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Achtung! https://globalnews.ca/news/3926527/l...-price-fixing/
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Old Dec 20th 2017, 2:47 pm   #1464
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New Superstore flyer, 4 day special from Thursday...prime rib premium roast $4.77 lb.

That's unmissable. Salmon fillet @ $8.77 all week is pretty good too.
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Old Dec 20th 2017, 3:36 pm   #1465
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New Superstore flyer, 4 day special from Thursday...prime rib premium roast $4.77 lb.

That's unmissable. Salmon fillet @ $8.77 all week is pretty good too.
Ohh good spot. AAA beef as well. Often I find that when Loblaws (Dominion here) have beef on special its AA. Ok for stews etc but not as good for roasts.
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Old Dec 20th 2017, 3:55 pm   #1466
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Ohh good spot. AAA beef as well. Often I find that when Loblaws (Dominion here) have beef on special its AA. Ok for stews etc but not as good for roasts.
I never pay too much attention to that. I know I've been very happy with AA before and, no doubt, less happy, but I wonder if it's because having a bit more money now, I tend to buy the better joints anyway.

Previously I've bought plenty of the 'rounds' and cross ribs @ $3 or $4 lb for roasts or steak and sometimes they've been good, other times not.

The same flyer also has AAA whole eye of round for $3.99 and it looks good in the picture, but I would only use it for the slow cooker these days. Prime rib and tenderloin only for roasts for me. Am I becoming a beef snob?

By way of contrast Sobeys also advertises the prime rib AAA this coming week @ $12.99 It says Sterling...is that a step up again?
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Old Dec 20th 2017, 4:07 pm   #1467
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I never pay too much attention to that. I know I've been very happy with AA before and, no doubt, less happy, but I wonder if it's because having a bit more money now, I tend to buy the better joints anyway.

Previously I've bought plenty of the 'rounds' and cross ribs @ $3 or $4 lb for roasts or steak and sometimes they've been good, other times not.

The same flyer also has AAA whole eye of round for $3.99 and it looks good in the picture, but I would only use it for the slow cooker these days. Prime rib and tenderloin only for roasts for me. Am I becoming a beef snob?

By way of contrast Sobeys also advertises the prime rib AAA this coming week @ $12.99 It says Sterling...is that a step up again?
I find eye of round too learn for slow cooker. Best cooking method I've found is whack it in at 500F and then immediately turn the oven off an leave it for a couple of hours. I do tend to buy the Sobeys sterling silver sirloin steaks as they are nicer than regular & we don't eat steak that often. Had some last night as it happens - $15 fed our family of 4 nicely.

Generally for beef I find Costco better than Sobeys or Loblaws in terms of quality but not always price.
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Old Dec 20th 2017, 7:08 pm   #1468
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I like sirloin better than prime rib which is often too fatty. The rounds are best seared and medium rare or cooked as a pot roast in the pressure cooker.

I'm heading to the city tomorrow as its senior discount day in Shoppers so I'll look at the prime rib while I'm there.
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Old Dec 20th 2017, 7:50 pm   #1469
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I find eye of round too learn for slow cooker. Best cooking method I've found is whack it in at 500F and then immediately turn the oven off an leave it for a couple of hours. ...
Interesting idea. I've seen something similar suggested before.

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I like sirloin better than prime rib which is often too fatty. The rounds are best seared and medium rare or cooked as a pot roast in the pressure cooker..
Top Sirloin rather than sirloin tip of course.

It's the nuke method I use for prime rib. 450F for 40-45 mins or so then 400 for the remaining time. I find the fat has either disappeared by then or is only attached to the bone part which I separate when mostly cooked. At that point I can see what more is needed or just 'rest' it.

Two of us like rare and two like well done so outer parts and inner parts do nicely.

I've always enjoyed a roast beef because the taste of everything together has been good. Similar with Turkey Vs a turkey dinner.

But I've never been very good at doing it nicely until I discovered the 450F for the first part with a boneless cross rib and it came out brilliantly. It didn't come out so well the next time whereas the prime rib is great every time.

Rib eye makes great steak but not seen that often.
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Old Dec 20th 2017, 9:49 pm   #1470
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Interesting idea. I've seen something similar suggested before.


Top Sirloin rather than sirloin tip of course.

It's the nuke method I use for prime rib. 450F for 40-45 mins or so then 400 for the remaining time. I find the fat has either disappeared by then or is only attached to the bone part which I separate when mostly cooked. At that point I can see what more is needed or just 'rest' it.

Two of us like rare and two like well done so outer parts and inner parts do nicely.

I've always enjoyed a roast beef because the taste of everything together has been good. Similar with Turkey Vs a turkey dinner.

But I've never been very good at doing it nicely until I discovered the 450F for the first part with a boneless cross rib and it came out brilliantly. It didn't come out so well the next time whereas the prime rib is great every time.

Rib eye makes great steak but not seen that often.
The Keg sell it, 10oz or 16oz.. and yes, this is a photo from Moncton Keg



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