Private labels to the rescue
Kudos to you and the food writers for this week’s Good Eating (“Bargains!” Jan. 4). With prices rising faster than steam off a tea kettle, it was a welcome read.
I wanted to share my two cents of food savings tricks that have slashed my budget this year. No-frills and generic foods have come a long way in recent years. Gone are the days of repackaged premium castoffs. Today most stores have a store brand with comparable quality to premium brands at a fraction of the price. There are even whole stores of private-label products (my personal favorites: Trader Joe’s and Aldi). Thanks for the tips.
Paul Wargaski via e-mail
Back to the basics
Congratulations on this week’s Good Eating (“Bargains! Jan. 4). It is one of the best I’ve read in a long time. I would like to see more inexpensive, basic, easy recipes. I’m no new bride, but I still prefer these type of recipes and articles–I doubt if the vast majority of cooks go in for gourmet recipes with expensive, hard-to-find ingredients.
Your Prep School and Fresh Finds features are good, basic information. Thanks!
Deborah Morgan
Batavia
Milking the savings
You missed one easy way to save money: Don’t overpay for milk. I usually buy my milk at the corner gas station for $1.99 per gallon, but sometimes pay slightly more if it is on sale somewhere more convenient. I have never noticed a difference in quality, and the gas station is near our house. I think typical grocery store prices are about $3.29 to $4.79 per gallon, which means I save at least $90 to $145 per year this way.
Barbara Sowa via e-mail
Editor’s note: Many readers responded to our statement about not freezing milk (“Don’t Get Boxed in by Warehouse Stores,” Jan. 4). Although it is a safe practice, we don’t recommend it because, as noted by the Iowa State University Extension Service on its Web site, ” . . . freezing may change the texture of the milk and cause some separation.”
However, we heard from many of you who successfully freeze milk, echoing the rest of the extension service’s advice:
“Stirring well may reduce the texture change and separation enough to use the milk in products like puddings and baked goods. If you are freezing milk for your family to drink, try a small amount first and see how they like it. Remember to allow plenty of space at the top (1 to 1 1/2 inches) for the milk to expand in your freezing container.”
And this from a reader:
It’s cool to freeze milk
Great spread (“Balancing the Budget,” Jan. 4) but you can freeze milk beautifully! I am a mom to four, two with special needs, who have so many environmental allergies as well as food allergies that we struggle to make the grocery ends meet. Another mom shared with me years ago that milk in paper or plastic freezes just great. She was a dietitian and assured me that you have no loss of nutrition in either case. Just pop your half-gallons or gallons right in the freezer. To defrost take out a day or two before needed and defrost in the fridge or soak the plastic container in water (same rules as for turkey defrosting). Shake well before using and be sure to use within 5-7 days of opening. Happy freezing!
Rebecca Tews
Plainfield
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Comments, questions and suggestions about the section or food in general are welcome. Write:
Carol Mighton Haddix, editor
Good Eating, Room 500
Chicago Tribune
435 N. Michigan Ave.
Chicago, IL 60611
or e-mail: ctc-goodeating@tribune.com.
or fax: 312-755-0212
