Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: I'm really starting to like this stuff
Date: Tue, 22 Apr 2025 00:17:27 -0000 (UTC)
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Dave Smith wrote:

> On 2025-04-18 7:47 p.m., Carol wrote:
> > ItsJoanNotJoAnn wrote:
> > 
> > > 
> > > > 
> > > There's several ingredients involved when you make ranch
> > > dressing from scratch if you don't have the packets.
> > 
> > It's often a matter of not wanting to have an extensive spice
> > stock, so sometimes it makes sense to get a blend.
> 
> I am not sure I follow that. A spice blend is, by definition, a
> mixture of certain spices. Each of the  components is usually
> something a decent cook would have on hand anyway, so it makes good
> sense to me to have the component herbs and spices and to simply add
> those rather than to have to go out and buy an much more expensive
> mixture.
> 
> 
> I can't help but to think of seeing cinnamon sugar in the spice shelf
> at a local grocery store and the per unit cost of the stuff was more
> than per unit cost of cinnamon, and the mixture was only one part
> cinnamon to 3-4 parts sugar. Rip Off.

Dave, you, nor probably anyone in this group (except GM) aren't daunted
by a spice cabinet.  We'd prefer to mix it most often.  Now dive out of
folks more common on the street who can't make a simple white gravy
without a youtube video and imagine what they may have in stock.  Salt,
pepper, tabasco and ketchup?

Now imagine they try to buy all the spices in one trip.  Ouch.   Major
markup at the normal grocery.  You'd be out about 7$ each except maybe
black pepper and salt (definately salt cheaper).  The simplest ranch
tends to have 10 spices (give or take 2). 7*10=70$  "Yeah, honey lets
get a packet this time and look for spices over the next few weeks and
sales".

Some folks never move past that.  The ones that don't really 'cook',
just heat-n-eat for the most part.

Folks like that aren't here but even we all do 'simple fixes' like a
jarred sauce at times.