Miffed at store calling things what they aren't

debodun

debodun

SF VIP
Location
way upstate in New York, USA
The local grocery have what thay call "bagels" which are just baked bread rounds - not prepared like true bagels which have to be boiled at one step. I did call them out on this on their Web site and their answer was that they just do not have the equipment or other resources to add the boiling step. They are also calling plain deli roast beef "pastrami".
 

That does seem like false advertising. Can it be reported?
 

If a bagel is only a bagel if it is cooked in a certain way, then it shouldn't be used for any other type of bread. It might seem trivial but these things are important.
 
Chet said:
My grocery's circulars show meats after they are cooked, but when you buy them they are uncooked. False advertising! ;)
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It's the same with the packaged stuff. I always read the cooking instructions.

The package shows the finished product. Chicken wings is what they are supposed to be.

Well when I got the package home it wasn't just chicken wings. They had big fat drumsticks in as well.

The instructions said to cook the wings for 30 minutes. I have a thermometer. They weren't cooked at 30 minutes. I had to cook them for an hour at 450.

My friend and I tell each other about deals so we stay away from scams.

Caveat emptor is a Latin phrase that can be roughly translated in English to "let the buyer beware."
 
debodun said:
On food that is packaged, many show a photo of the food saying "serving suggestion" meaning: "The food shown will have little resemblance to what you get." I have a suggestion for them.
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ROFLMAO!

Finally! Another consumer that thinks like myself! :)
 
Lack of enforcement takes the teeth out of many of our regulatory laws.

Many of our laws are looked at as suggestions rather than rules.
 
I think much is due to regional differences,ethnic differences in different parts of the country. There are some things I used to enjoy in a different part of the country that just aren’t the same Where I live now. I don’t think it’s mainly due to any intent to deceive. Example,what I thought were “good” Ethnic dishes in one part of the country would be tossed out here where the ethnic concentration is higher.Some cold cuts “lunch meat” I liked where I grew up would draw a blank stare if I asked for them here.
 
debodun said:
The local grocery have what thay call "bagels" which are just baked bread rounds - not prepared like true bagels which have to be boiled at one step. I did call them out on this on their Web site and their answer was that they just do not have the equipment or other resources to add the boiling step. They are also calling plain deli roast beef "pastrami".
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Sounds like the store manager needs to visit the deli section and have a talk with the employees working there, maybe they are just ignorant.
 
It's getting to be common. "Hard" salami is not hard. It is soft because it is so fatty. Customers don't know
better. It annoys me. Large eggs are actually small. There are no smalls. The grocery clerk knows nothing.. "Fresh" produce may be sitting there for weeks or more.
At the deli counter you must use POUNDS. They dont seem to understand what ten ounces mean. I am not joking.
Fruit juices may have 5-10% juice. There are federal regulations we are not checking it.
 
debodun said:
The local grocery have what thay call "bagels" which are just baked bread rounds - not prepared like true bagels which have to be boiled at one step. I did call them out on this on their Web site and their answer was that they just do not have the equipment or other resources to add the boiling step. They are also calling plain deli roast beef "pastrami".
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We eat a lot of bagels, usually buy them at Einstein's Bagels and rarely at a Jewish deli. I believe the ones I've eaten since a child were boiled, but it seems that there are cases where they can be steamed also, and skip the boiling....still regarded as a bagel. If I don't like a store's bagels, I just go to another store...same with many other things.

In recent years, a variant has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.[21] In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam bagel results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel. The dough used is intentionally more alkaline to aid browning, because the steam injection process uses neutral water steam instead of an alkaline solution bath.
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https://en.wikipedia.org/wiki/Bagel
 

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