Did Lucille Bluth write that article?
What they hate even more is that we’re splurging on living indoors with running water and flush toilets.
It wasn’t that long ago Faux was running stories about these uppity welfare recipients having refrigerators and cell phones, shocking I know
pretty sure your boss is splurging human babies so shut the fuck up
Ah yes good old tens of thousands in debt and property costing ten times what it used to when boomers bought them, cost of living souring, wages not climbing, and of course it’s the cheap tasty chicken keeping the young folk from owning their own home. Yeeeesss. Great financial logic there, (checks notes) Wall Street Journal.
US$5 hot rotisserie chicken from Costco is cheaper than a whole raw chicken from grocery outlet. In addition, I have to pay for the electricity and seasoning to cook the chicken.
yeah its one of the cheapest foods out there. are they splurging on rice and rice cookers too?
Hahaha! I will tell you, my own mother (70s) buys rotisserie chicken because it is cheaper per pound of meat than a raw chicken and is just as good or better than if she bought the same size chicken and roast it herself in her own oven. Something to know about my mom is she is frugal. She coupons, and will always seek out the best deal. Whoever wrote that WSJ article truly has no idea what it is to budget is what I see. Additionally, some of the neighborhoods that were listed, are some of the richest parts of NY, so of course people who have money will also go out and buy easy meals rather than spend time cooking.
The article also points out that grocery stores price rotisserie chicken at very aggressive prices because it’s a great way to get people to come into the store and walk past everything else in the hopes they’ll pick up some more items. So the stores know they’re selling them at a very low price, that’s a engagement model.
Of course.
Rotisserie Chicken is a loss-leader. But that smell stimulates your appetite and gets you to buy more.
Plus you’re gonna want some high-margin foods to go with it. Maybe some veggies, potatoes. Box mash is a pain in the ass when the chicken is already cooked, may as well get the pre-made heat-and-eat stuff. It’s right here next to the chickens…
Plus if you get box mash you need to get milk and butter too…and walk nearly the entire rest of the store to get all three.
This is basic supermarket psychology.
TIL that people actually buy boxed mashed.
Rotisserie Chicken is a loss-leader.
You come for the chicken but walk out with 5 gallons of avocado paste for your toast. That’s how they getcha.
The rich and out of touch commenting on the poor. Seems to be the norm now.
the difference is: we read their crap, but they don’t read ours.
I don’t want them to read our stuff, our stuff may include plans such as pouring raw sewage into the intakes of their bunkers when shit goes side ways like they plan for.
Do they really not understand how a $5 chicken costs less than a house?
With just some grey click flooring and LED lights, one can move into a chicken.
I think they’re hating on genz and millenials because of boomer embaarrasment that they’ve handed them a world on fire.
Or it’s another tool to divide the working class.
You have more in common with normal people from other generations than you do with the wealthy!
Rotisserie chicken is in some ways cheaper than raw chicken… and I know place where it is the case. Like is eating now a crime to these people?
Existing While Poor is a crime to those people. It has always been.
Hey kids, did you know eating is bourgeoisie?
if they cant have chicken maybe they can eat the rich instead.
Insult and injury on top: If you use EBT for food, you can’t buy warm food. Despite deli counter food often being fairly cheap, you aren’t allowed to enjoy a nice warm meal. You can’t buy a $10 baked pizza, 24 pieces of chicken for $26, or the $5 rotisserie. No, you must always homecook, with all the extra effort and time that requires.
EBT is good, but the richies obviously think that poverty is inherently a sin. The carrot is also a stick, and will be used to paddle the backside of people who aren’t “good” in the eyes of the wealthy.
$5 day old rotisserie chicken or $11 for an uncooked chicken and also prep and cooking costs.
I was OOTL on this one and had to search for it. The article is kind of hard to find, but I was very amused by the fact that there apparently is another article from the WSJ that essentially nullifies the entire claim of rotisserie chicken being a “splurge”.
Pfft, stupid millenials and gen z wasting all of their monies on fancy rotiserrie chickens and non processed fresh food. If they just lived on a starvation diet, they could afford their rent and insurance. They are just bad with money.
But wages have never had more buying power! The CPI and inflation adjusted numbers say so, and although we’ve changed the way it’s counted to understate it, 2-3% from 5-8% under the old unimproved metric for the last half century, just by 2008, you can totally trust we wouldn’t in bad faith understate the numbers to give every worker, every retiree, and every fixed income a pay cut every year automatically, and transferring that money to investors in gate keeping corporations. /s
I never bought rotisserie chicken because they were cheap to the point of being suspicious (i.e. what sort of corners are they cutting).
Sort of the opposite of what I would consider a “splurge.”
They take chickens that are on the sale by date and cook them. At least when I worked deli! So maybe not the nicest chickens but all fine!
I remember working on the deli when we’d markdown the chickens. Folks knew when we put them out and how long we waited before doing it. There was generally a little crowd of 2 to 3 folks when we’d do it on the weekend. Sometimes they’d get impatient and ask us if we were gonna come do it. Which, to be honest, I don’t really blame them. I don’t remember how much of a savings it was but it was significant. It’s sort of like “hey buddy, let’s stop the charade, I need to get going, can you come mark these down a few minutes early?”
(i.e. what sort of corners are they cutting)
In case you really want to know:
TL;DR: Rotisserie chickens are smaller on average and price per pound usually more expensive except at stores like Costco. So you see similar numbers but don’t notice the size.
They go bad quickly. If you leave one in a hot car, it gets funky like in one afternoon. Which if you cooked your own chicken and left it in the car it wouldn’t, which is odd.
How often do you leave meat in hot cars?
When travelling I’ve had cause to buy those pre cooked chickens, and to cook mine own meats, and had to leave them in cars for a bit, so quite a bit actually. Not often on the Rotisserie chickens after a couple got funky, but plenty on mine own meats.
Hamburgers cooked over a wood fire died down to charcoal will stay good for up to days in a hot car.
Meet my buddy from New Jersey, Sal.
Sal Monella.
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Omg no :(
Funny you say that, I just got this horrible GI stomach bug with a fever, but that was the first time I’ve been sick since 2019 excepting getting covid once in 2021. Nary a cold, a sniffle, or an upset stomach.
I hardly ever get sick otherwise. But got sick as a dog just a week back, 2 days without eating, raging fever, lots of ass falling as you so poetically coined it.
Oh yes. Burger is a different beast than chicken to be sure, but wood smoke is curative, and cooked food lasts longer in general. I’ve had cooked burgers in a trunk/backpack for up to three days, hiking and the like, in the summer, that didn’t go bad. I bet if you cooked it, you could pack it in a jar with vinegar right away and it would stay good indefinitely.
Or if you expose it to smoke long enough it cures it completely and doesn’t have to be refrigerated at all forever. Usually salt is involved, and often other plants that help preserve it if traditional curing. If new age curing they use toxic chemicals like sodium nitrates to cure it, like in ham or bacon nowadays. Those are to be avoided and are bad for you, just as preservatives like sodium benzoate put in condiments and the like, even in some pop, is bad.
Personally I always sprinkle some yellow 5 on my food after I cook it because testicle shrinking properties or no, it’s worth it to not have to eat food that’s not yellow enough, yuck.
