On Fri, 30 Mar 2007 15:41:31 -0500
Ron Johnson <[EMAIL PROTECTED]> wrote:
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> On 03/30/07 15:14, John Hasler wrote:
> > Ron Johnson writes:
> >> We buy the cheapest *whole* wheat bread at the local store that
> >> doesn't taste like crumbly cardboard.
> >
> > I wrote:
> >> See? You're picky.
> >
> > Ron Johnson writes:
> >> Taste pickiness != snob pickiness. (Although snobs like to
> >> pretend it is.)
> >
> > Didn't say it was. However, if the cheapest bread you are willing
> > to eat went up 1% in price, how likely would you be to switch to a
> > cheaper brand? That's elasticity.
>
> O% if it's still the cheapest brand that the store sells. Remember
> that driving to another store takes time and gasoline, so you only
> go to a 2nd store if it's *really* worth your while.
>
> >> Not true unless you're on a very tight budget.
> >
> > As many are.
> >
> >> Ask your wife whether she'd spend an extra 30 cents on bread from
> >> a brand she trusts.
> >
> > My wife buys the cheapest whole-wheat bread she can find (but she's
> > exceptional).
>
> My wife buys the 2nd cheapest, because the cheapest is dry and
> crumbly, and I don't like dry crumbly bread.
>
> > I prefer pumpernickel from Bohemian Ovens and french
> > bread from LaBrea or The Creamery (can't afford either very often,
> > though).
>
Butting in here and I've only seen the last few posts but I'm on home
ground as far as bread is concerned, more so than Debian (what happened
to THAT thread?)
I've been making my own bread for the last 15 years and, despite what
you may think, it is not time consuming, it is easy and you do not need
a breadmaking machine. The big advantage is that you know exactly what
goes into the bread. Most of the bread you buy in shops has an excess
of fat and sugar as these give it a longer shelf life. Making it
yourself you can add extras as you feel like pumpkin seeds, sun-dried
tomatoes, cheese and onion, or mix the amount of white and wholemeal
flour.
It really is no trouble to come home from work and make a loaf for the
next day. Total time actually expending energy about 30 minutes; the
rest waiting for the dough to rise.
Also it can be very therapeutic kneading dough and imagining you are
knocking the hell out of your boss or whoever.
Regards,
John
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