Recent comments in /f/springfieldMO

Martyr-X t1_j76e7si wrote

Reply to comment by Mechanicallvlan in Cheese by BetterMakeAnAccount

Ok, I can dig that, especially with the EU standards and regulations for naming rights, etc. I appreciate the discourse and education, and it seems it was wrong of me to disparage any of the “cheaper” brands as less than or lacking. I will certainly apply the practical knowledge of generally buying cheaper PR in the future.

However I still say that all PR is not created equal, even if it’s all approved and inspected to be above some minimum level of quality. I’d argue there’s still a gradient, in both quality (a cheese expert would be able to tell the subtle differences) and quantity (rarity ie small artisanal families vs larger corporate operations, aging 12 or more months). Both of which drive price differences, hence why some wheels cost hundreds of dollars and others cost thousands. I admit that I’m no PR expert and I’m not saying I could tell the differences, but I simply Can’t fathom that the baseline EU regulatory requirements for making PR are also the limits of those cheese makers capabilities, and there has to be a “good, better, best” within subset, which leads to the aforementioned price differences.

In the end, it’s probably much like wine (or anything else). There’s reasons some bottles are more expensive, and it’s usually a combination of marketing, quality, supply, and retail economics.

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Mechanicallvlan t1_j76ce85 wrote

Reply to comment by Martyr-X in Cheese by BetterMakeAnAccount

Parmigiano Reggiano is made to very exact standards, and every wheel is inspected by the Consortium before being approved for sale. There are ~46 exporters of the cheese listed on the Consortium website, but basically the whole point of the Consortium is to ensure that all Parmigiano Reggiano is made to the same high standards. The flavor does change with aging, but I think you'll probably find that any Parmigiano Reggiano "brands" that you encounter in stores here have been aged for about 2 years -- and that they all taste extremely similar. This is from the Consortium's US website:

>The PDO certification for Parmigiano Reggiano is the equivalent of a legal guarantee by the European Union that the product is “the real thing”. In order to earn this certification, the entire process – starting with the milking of the cows and ending with the aging of the finished product and its packaging – must all take place exclusively in the specific region in Italy that is included in the official Parmigiano Reggiano DOP mandates – the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po.
>
>Parmigiano Reggiano is subject to very strict rules and regulations that are carefully monitored to ensure the highest possible quality standards. In order to be called Parmigiano Reggiano, the cheese must be made with the same three natural ingredients that have been used for over 900 years...
>
>Also, Parmigiano Reggiano must be aged for at least 12 months before it can be sold in stores, while other hard cheeses don’t have an aging requirement – which is why they are often less complex in flavor and aroma.

Incidentally, although it is no longer the case, Walmarts in this area used to sell blocks of Locatelli Pecorino Romano (which is excellent cheese).

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Martyr-X t1_j767n6f wrote

Reply to comment by Mechanicallvlan in Cheese by BetterMakeAnAccount

Unless they’re all the same brand, that price list means very little, especially with something that varies in quality brand by brand like cheese. Of course smaller stores will charge more for the same exact brand/item, or maybe they have a better quality of offering. It obvious that Walmart would be the cheapest, but probably not the best quality, good if you’re just searching for the economic purchase. I wouldn’t expect someone to be searching for the “best cheese around here” and looking at specialty shops/cheese caves while simultaneously also seeking Walmart-level pricing.

If you’re looking for high quality at high price, go to the specialty shops. If you’re looking for the lowest price on cheese, I’d say skip Walmart and go straight to Sam’s Club, or even restaurant-supply store that sell at wholesale prices.

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youngpunk420 t1_j761tqo wrote

Reply to Yall thought Chick-fil-A traffic was bad, by the_honeyman

I feel bad for people paying for weed. Like, you know you can grow it for a fraction of the cost. I spent about 300$ on a tent and light and fan and filter and shit. You could spend about 50$ on seeds that'll last you 2 or 3 years, or forever if you want to do something to get seeds from those seeds. Then like 40$ on nutrients and coco coir. So 400$ and you could have unlimited weed. I bought some wax a few times, but other than that I haven't spent money on weed in like 3 or 4 years. However long it's been legal to grow it.

Like one plant would give me enough to last a year or more. I throw away my weed because I have too much, like it's nothing.

I'm actually taking a break/quit right now though. It kind of sucks having like 7 jars just sitting in my cabinet. It smells so good and looks so good.

Oh and then delta 8 and hhc. If you're going to do carts that's the way to go. It's like less than 5$ if you make you're own. Compared to like 70$ for a cartridge from the dispensary.

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aux_arcs-en-ciel t1_j760w1u wrote

Reply to Cheese by BetterMakeAnAccount

Hy-Vee is your best bet. The Price Cutter on east Battlefield has recently stepped up its cheese game too. What are you looking for?

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Mechanicallvlan t1_j75nt1s wrote

Reply to comment by newtickled in Cheese by BetterMakeAnAccount

^This is definitely the best that I'm familiar with, but it's a little pricey. I think I need to try somewhere that I haven't shopped at for cheese before, like maybe Mama Jean's. As an example, these are prices that I just found for Parmigiano Reggiano on a few sites:

Brown Derby: $24.89/lb

Target: $22.15/lb

Mama Jean's: $21.29/lb

Hy-Vee: $18.99/lb

Walmart: $18.61/lb

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