Can I just share this shocking price tag?

M

mariadnoca

Moderator
This price is for ONE jar. I’d planned to add mincemeat cookies to this year and recalled when my friend made them she stressed it must be only this brand.This is ON SALE!

When I last bought this it was I think $4. Either that or 2 for $5. I bought a whole bunch of it and gave it to my friends because they had a hard time finding it in a store and at that time I saw it in Walmart. Apparently they don’t have it in WM stores near me anymore.

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I ran into the same issue yesterday when I looked for high-ratio shortening. I finally ran out of the 1 lb packages I bought in Pittsburgh at a cake/candy supply store. Two years ago It was $4.99/lb.

Last night it was $24/2.5 lbs.

Ingles online “says” it has your filling.

Sure, Ingles. Just like you said you had gingerbread men cookies (liar!) and just like you said you had Whip-It (liar, liar!!) and just like you said you had pizzelles (liar, liar, pants in fire!).

But sure, maybe they do have it.

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I wonder if it is related to the suet. I understand that it is almost impossible to find now and perhaps frowned upon. The ingredients (slyly) state 'beef', with no other reference to fat products, so I presume that suet is involved. Maybe only Britain extracts suet now as there it is still an essential addition to so many products (making it an imported product in the US....and you know what that means). I remember seeing it in stores up to a few years ago here but no longer. And I live in a very 'British' city. I looked at the Robertson's which is what I have bought, that seems to boast 'no suet'.
 
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you know, my mom used to make roast beef (a rump completely encased within a string wrap) every other Sunday (matching my dad's pay period) and she would ALWAYS roast it with a piece of suet on top.

So last year, while in Pittsburgh, I went a local famous butchery...where there were serious men in aprons breaking down whole half cows and glass-fronted cases with nary a styrofoam platter within. I bought a rump roast and then asked for a piece of suet. Complete utter confusion reigned with FOUR butchers. I explained what my mom did and the oldest butcher said that THAT was just a piece of fat. In order not to appear TOO DUMB, I countered that pigs have a lot of fat, but only A SINGLE PIECE KNOWN AS LEAF LARD, thus making that piece more expensive. So I asked if suet was like that? A special piece of fat somewhere off the cow? Again, the puzzled look went around the room and finally head butcher said "give her a piece of fat...no charge."

It look like the fat cap off a steak or brisket.

For the record, it DID NOT SEMI-MELT that way I saw it semi-melt for my entire childhood. So I still have no clue.

PS: HA! I was RIGHT! It's NOT like the rest of the fat off the cow.
Suet is the hard, raw fat from around the kidneys and loins of cattle and sheep, prized for its high energy content, firm texture, and ability to add richness to dishes like puddings and pastries, or to be processed into tallow for cooking and soap.
 
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marilynfl said:
you know, my mom used to make roast beef (a rump completely encased within a string wrap) every other Sunday (matching my dad's pay period) and she would ALWAYS roast it with a piece of suet on top.

So last year, while in Pittsburgh, I went a local famous butchery...where there were serious men in aprons breaking down whole half cows and glass-fronted cases with nary a styrofoam platter within. I bought a rump roast and then asked for a piece of suet. Complete utter confusion reigned with FOUR butchers. I explained what my mom did and the oldest butcher said that THAT was just a piece of fat. In order not to appear TOO DUMB, I countered that pigs have a lot of fat, but only A SINGLE PIECE KNOWN AS LEAF LARD, thus making that piece more expensive. So I asked if suet was like that? A special piece of fat somewhere off the cow? Again, the puzzled look went around the room and finally head butcher said "give her a piece of fat...no charge."

It look like the fat cap off a steak or brisket.

For the record, it DID NOT SEMI-MELT that way I saw it semi-melt for my entire childhood. So I still have no clue.

PS: HA! I was RIGHT! It's NOT like the rest of the fat off the cow.
Suet is the hard, raw fat from around the kidneys and loins of cattle and sheep, prized for its high energy content, firm texture, and ability to add richness to dishes like puddings and pastries, or to be processed into tallow for cooking and soap.
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Huh. I bet you’re right. I didn’t think it had any beef, but from the order of ingredients looks like a tiny bit!
 
heather_in_sf said:
I have a really good recipe if you want to try making it from scratch. Just let me know. You would need to make it this year to eat it next year.
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I’m not that committed to it. My mil made mince pie every year, I’m sure from some store bought stuff, I didn’t like it. My friend made cookies I really liked (recipe on jar) and she insisted it had to be this brand, and the jar version (they make a concentrate too). So she put the fear of gawd into me to use no other.
 
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