Coronavirus hysteria is hurting every one.

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Shawn said:
Just stood behind a lady in checkout trying to return 12 dozen eggs!...clerk said "nope, we can not return any perishable items that are not defective as we can not resell them once they leave and this is an excessive amount while others were trying to find the same items, sorry"...hubby looked like he was going to murder his wife...
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Wish you could have gotten this on YouTube.
 
I remember after Katrina seeing people returning gallon jugs of water to Walmart. Almost empty jugs...claimed it tasted funny. As long as you had a receipt. :rolleyes:
 
Shawn said:
Just stood behind a lady in checkout trying to return 12 dozen eggs
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Since they've presumably (or will) gone to waste those are meals she took from someone else, they should make her pay for that equivalent amount of waste.
 
I think I'm going to stop at the grocery store on the way home today, just to see what it looks like.
 
Palmpilot said:
And I hate spongy bread; I like it to be chewy. :p
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I'm with you on this. A plain ol' loaf of white sandwich bread is blah. I get my bread from the actual bakery section of the store. I make my own croutons with it mostly, but occasionally an epic sandwich.
 
I don't like white bread.
I don't dislike whole grain breads that you can buy here, but most of them suck.

I'm not one of those people that say everything European is better than anything American, but I have to admit, the dark breads I get in Europe taste so much better than any bread you get here. I never used to understand how people said Europeans could make a meal on bread and cheese. I felt sorry for those that had to; until I had good European bread.
 
JOhnH said:
I don't like white bread.
I don't dislike whole grain breads that you can buy here, but most of them suck.

I'm not one of those people that say everything European is better than anything American, but I have to admit, the dark breads I get in Europe taste so much better than any bread you get here. I never used to understand how people said Europeans could make a meal on bread and cheese. I felt sorry for those that had to; until I had good European bread.
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It's rare to find really good whole-grain bread in supermarkets. Whole Foods and health-food stores have the better ones.

There is one bakery (Vital Vittles, in Berkeley) that used to produce unsliced versions of their whole-grain breads, and I noticed that it tasted better than the sliced versions of the same bread, probably because it stays fresher when it's not exposed to oxygen. Some years ago they started slicing all of it, and while it's still good bread, I miss the taste of the unsliced version.
 
Interesting question...if infected by coronavirus, then recover , any ideas if 1) you can be reinfected or 2) you have antibodies or whatever so that you cannot get reinfected.

If 2) then those that have recovered could be a source of the vaccine.
 
murphey said:
Interesting question...if infected by coronavirus, then recover , any ideas if 1) you can be reinfected or 2) you have antibodies or whatever so that you cannot get reinfected.

If 2) then those that have recovered could be a source of the vaccine.
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One answer I read to that question is that YES, those that have recovered may be able to provide antibodies to someone that has the same strain of the virus. The problem is that many viruses mutate making current vaccines ineffective. That is why they develop a new flu vaccine each year based on their best guess of how it will mutate. Sometimes, they guess better than other times
 
murphey said:
Interesting question...if infected by coronavirus, then recover , any ideas if 1) you can be reinfected or 2) you have antibodies or whatever so that you cannot get reinfected.

If 2) then those that have recovered could be a source of the vaccine.
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there was at one case here of someone being declared recovered, released from quarantine, then tested positive again.
 
JOhnH said:
I'm not one of those people that say everything European is better than anything American, but I have to admit, the dark breads I get in Europe taste so much better than any bread you get here. I never used to understand how people said Europeans could make a meal on bread and cheese. I felt sorry for those that had to; until I had good European bread.
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It seems like a lot of things have gotten blander over the years as everyone tries to produce things cheaply. I haven't had a good sourdough in 15 years - Sourdough doesn't even have the "sour" taste any more, it's just white. I remember loving Onion Dill Rye that was easily found when I was a kid - Haven't seen that in many years either.

I do wish some of the bakeries would use preservatives, though. When I get good bread, I have trouble eating it all before it gets moldy (sometimes in as little as 2-3 days from purchase).
 
Bread is all about the water. I love most any bread baked in the Philadelphia area due to the wudder there. Bread in Florida has no taste.
 
Palmpilot said:
It's rare to find really good whole-grain bread in supermarkets. Whole Foods and health-food stores have the better ones.

There is one bakery (Vital Vittles, in Berkeley) that used to produce unsliced versions of their whole-grain breads, and I noticed that it tasted better than the sliced versions of the same bread, probably because it stays fresher when it's not exposed to oxygen. Some years ago they started slicing all of it, and while it's still good bread, I miss the taste of the unsliced version.
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Yeah, it's so bad that I have just about given up on store bought bread and switched to tortillas...

Luckily, the local HEB makes freshly made tortillas every morning and I can grab a pack while they are still warm.

The Jalapeno tortillas are super yummy...
 
Salty said:
Bread is all about the water. I love most any bread baked in the Philadelphia area due to the wudder there. Bread in Florida has no taste.
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I'm convinced Philly area big soft pretzels are the best for the same reason.
 
Salty said:
Bread is all about the water. I love most any bread baked in the Philadelphia area due to the wudder there. Bread in Florida has no taste.
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I wonder how many people picked up on the "wudder".
 
Shawn said:
And so it already begins the other way...

Only day two of our "shelter in place" and grocery store shelves are already starting to get back to normal. Just stood behind a lady in checkout trying to return 12 dozen eggs!...clerk said "nope, we can not return any perishable items that are not defective as we can not resell them once they leave and this is an excessive amount while others were trying to find the same items, sorry"...hubby looked like he was going to murder his wife...
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I'm up in San Jose and we did all our shopping early on, getting ~2-3 weeks of food and supplies per CDC guidance. We need to get milk and eggs soon, because we didn't hoard perishables like those idiots. I almost wish they'd pass a law like New Jersey is doing to fine anyone that tries to return hoarded goods.

I'm planning to do another grocery shop run in maybe a week once all the panic buying is over and people realize the grocery stores are gonna be stocked just fine despite our local lockdown.
 
Salty said:
Bread is all about the water. I love most any bread baked in the Philadelphia area due to the wudder there. Bread in Florida has no taste.
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Very much the same for a really good rye or pumpernickel...or even a bagel! I really expected a good bagel in the LA area - wrong. Not even in Chicago! Guess only New York can produce a truly good bagel or pump. Of course I'm not exactly objective....family owned the kosher bakery in Buffalo NY until they closed it in the early 70s (none of the kids wanted to run it) and my uncle was too old to keep it going.
 
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Palmpilot said:
It's rare to find really good whole-grain bread in supermarkets. Whole Foods and health-food stores have the better ones.

There is one bakery (Vital Vittles, in Berkeley) that used to produce unsliced versions of their whole-grain breads, and I noticed that it tasted better than the sliced versions of the same bread, probably because it stays fresher when it's not exposed to oxygen. Some years ago they started slicing all of it, and while it's still good bread, I miss the taste of the unsliced version.
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I stopped buying brand name breads years ago. When I get a bread from a bakery, I always want it unsliced. Keeps longer, too.
 
flyingcheesehead said:
It seems like a lot of things have gotten blander over the years as everyone tries to produce things cheaply. I haven't had a good sourdough in 15 years - Sourdough doesn't even have the "sour" taste any more, it's just white. I remember loving Onion Dill Rye that was easily found when I was a kid - Haven't seen that in many years either.

I do wish some of the bakeries would use preservatives, though. When I get good bread, I have trouble eating it all before it gets moldy (sometimes in as little as 2-3 days from purchase).
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Freeze half of it. I'll get a couple baguettes (unsliced, of course), cut them in half, wrap tightly and freeze. Right now I like the Panera baguettes better than Whole Foods (and much closer, too). I've never made bread, but I do make buttermilk biscuits and blueberry muffins then freeze most of them. Take a couple out at a time, thaw in the microwave and fresh anytime I want.

Up here at altitude, really difficult to make exceptional croissants - those I'll go buy at the french bakery across the street from Panera (never did like Panera's croissants).
 
All this bread talk made me wanna bake some bread. It's doing its first proof now
 
I think we’re making bread this weekend if the stores don’t restock soon
 
bflynn said:
In my case, because I apparently do not know what to buy and always buy the wrong stuff. We (2 adults who rarely drink milk) now have two gallons of milk in the house because I bought milk from Walmart for $2.07, but I was apparently supposed to get the organic, non gmo, additive free milk from Whole Paycheck for $6.99 because that is what she bought the next day.

I only got milk for a recipe and bought a gallon because I figured it would be nice to have some milk for a change, but she corrected my “mistake”.
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Next time just buy your own cow.
 
AggieMike88 said:
Some say the water is why the NY Pizza crusts are supper yummy.
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NYC steals (pipes) all their water from the Catskills and mid-Hudson Valley, plus a little from the lower hudson valley. The giant aqueduct water pipes run right under my town and all the towns along the way use that same water as well for their municipal supplies, yet they people don’t claim they have the best pizza as well.
 
AggieMike88 said:
Some say the water is why the NY Pizza crusts are supper yummy.
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Somebody's gotta tell me where to go to get this famous NYC pizza. I went to some place in Manhattan that was rated 4+ stars on Yelp. It tasted like cardboard, canned sauce and canned cheese. Yuk!
 
JOhnH said:
I don't like white bread.
I don't dislike whole grain breads that you can buy here, but most of them suck.

I'm not one of those people that say everything European is better than anything American, but I have to admit, the dark breads I get in Europe taste so much better than any bread you get here. I never used to understand how people said Europeans could make a meal on bread and cheese. I felt sorry for those that had to; until I had good European bread.
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Our bread has to much sugar.
 
This has to be the most interesting thread drift in history. From deadly disease pandemic, to the flavor of bread and water.:D
 
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In the last 24 hours, there have now been over 1,000 additional deaths reported worldwide.
 
Tantalum said:
Since they've presumably (or will) gone to waste those are meals she took from someone else, they should make her pay for that equivalent amount of waste.
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I prefer a public whipping, old style.
 
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