Weis's rant

[GeorgiaCorgi]

Sales prices not ringing up... were they "when you use your Weis card" sales? Did you use it? Did you check to see if the discount was applied at the end, not on the same line on the receipt?

I think I have been to Weis 4 or 5 times now, and every single time there has been an error on the receipt. I had them correct it a couple of times when the difference was > $5, the other times I didn't want to bother for a dollar or two.

It's sale pricing errors. Buy one get one seems to be the biggest culprit, where they never discount the second item. Or pick x items where every item is clearly labeled as part of the promotion, but for whatever reason one of the items you picked doesn't scan as part of the promotion so you pay full price for all of them.

I do like their meets and their hot bar better than Food Lion, but at least with Food Lion I never felt like they were trying to intentionally cheat me the way I feel Weis does.

 

[Homer J]

Never thought I would say it, but I miss Food Lion. We always went to the one in Callaway. The last time we were there, after Weis took it over, I almost got into it with the cashier. She was bagging up several boxed items (crackers, pasta salad, granola bars, ect) and kept shoving more and more boxes in the bag. The corners of the boxes were already starting to poke through the bag. My wife asked her to double bag it and she replied that she would, but would then have to put more items in the bag. Said they were required to put a minimum of eight items per bag. She started doing the same thing with the canned goods. I commented again on how many things she was stuffing in the bag. Next came the eggs. I jokingly said, "There's 12 in that bag." I guess she didn't get the joke. When she started ringing up the meat, she proceeded to forcibly throw it into the bag. I realize the cashiers don't get paid well and she was only following store policy, but I really didn't need the attitude. Haven't been back to the Callaway store since. We'll either make the drive the Food Lion in Leonardtown or go to the Weis in Laurel Glen shopping center.

On another note, they don't seem to have the variety of items that Food Lion had. Try and find boneless, skinless chicken thighs. Nope.

 

[GeorgiaCorgi]

Try and find boneless, skinless chicken thighs. Nope.

Skinless chicken thighs? What kind of monster are you?

 

[lucky_bee]

I went to the one that used to be Food Lion near the used to be K-Mart, just to see what it was like.

It really doesn't look ANY different to me than when it was Food Lion. If there was ANY difference at all, I didn't see it.

Don't intend to go back.

I'm in this one sometimes 2-3x a week. Although I usually try to do the bulk of my shopping at Aldi's first, then swing by Weiss for anything I couldn't get at Aldi's. I practically live within walking distance to Weiss so it's hard to justify stopping anywhere else when I need something outside of my weekly major shopping trip. The produce section is about the only huge difference I've found from their changeover from FL. There's still a bunch of stuff I wish they'd stock (like brussel sprouts for crying out loud), but I'm glad they've upped their game at least in produce. I do, however, notice a bit of a price increase in general shopping there. Prices seem to be even slightly higher at Giant and since I hate shopping there anyways bc of the cramped store and crazy parking lot, I just shrug and go to Weiss.

I'm usually too distracted and ditzy to remember all the various sale prices and deals, but I'll start trying to pay more attention to my receipts for all these price discrepancies y'all seem to be finding

 

[DoWhat]

Skinless chicken thighs? What kind of monster are you?

You forgot boneless.

They are awesome.

 

[lucky_bee]

On another note, they don't seem to have the variety of items that Food Lion had. Try and find boneless, skinless chicken thighs. Nope.

I thought this was just me! I used to be able to grab boneless/skinless chicken thighs for 99c/lb almost every other week at FL! Usually once a month I'd stock up and freeze them - we go thru those like crazy in my house. I just realized my frozen stock is gone and I'm having a hard time finding them for under @$2/lb and also in the bulk packages. Sometimes Aldis has them for 99c/lb but it's always in those tiny 6-thigh packs. I need at least 8-9 minimum for a whole meal. They didn't even have ANY b/s thighs last 2x I've been. It's just an inconvenience.

/endfirstworldproblemsrant

 

[GeorgiaCorgi]

I thought this was just me! I used to be able to grab boneless/skinless chicken thighs for 99c/lb almost every other week at FL! Usually once a month I'd stock up and freeze them - we go thru those like crazy in my house. I just realized my frozen stock is gone and I'm having a hard time finding them for under @$2/lb and also in the bulk packages. Sometimes Aldis has them for 99c/lb but it's always in those tiny 6-thigh packs. I need at least 8-9 minimum for a whole meal. They didn't even have ANY b/s thighs last 2x I've been. It's just an inconvenience.

/endfirstworldproblemsrant

How do you cook them? When I have them, which is infrequently, I pan fry them skin side down then transfer to the oven. I assume since y'all don't buy them with skin (or taste, I would imagine) that you must be cooking them differently.

 

[lucky_bee]

You forgot boneless.

They are awesome.

We eat boneless/skinless sometimes 2-3x a week. I make a lot of crockpot meals and bone-in/skin-on result in a mess for me to fish out all the bones and cartilage, breasts always dry out on me, my guy hates the skin anyways, and his kids waste half the meat bc they can't grasp the concept of eating off the bone. Waste of my time and money

 

[DoWhat]

We eat boneless/skinless sometimes 2-3x a week. I make a lot of crockpot meals and bone-in/skin-on result in a mess for me to fish out all the bones and cartilage, breasts always dry out on me, my guy hates the skin anyways, and his kids waste half the meat bc they can't grasp the concept of eating off the bone. Waste of my time and money

I love me some nice thick boneless skinless thighs.

 

[DoWhat]

I love me some nice thick boneless skinless thighs.

Speaking of boneless thighs.
How the hell do they get that bone out?

 

[lucky_bee]

How do you cook them? When I have them, which is infrequently, I pan fry them skin side down then transfer to the oven. I assume since y'all don't buy them with skin (or taste, I would imagine) that you must be cooking them differently.

I still pan fry mine, then either bake or throw in the crockpot. I actually enjoy the thighs with a nice crispy skin, but like I said I'm really the only one who can handle the skin AND bones

I've tried removing the bone myself, but I'm terrible at it and give up after 1 thigh every time

 

[GWguy]

I thought this was just me! I used to be able to grab boneless/skinless chicken thighs for 99c/lb almost every other week at FL! Usually once a month I'd stock up and freeze them - we go thru those like crazy in my house. I just realized my frozen stock is gone and I'm having a hard time finding them for under @$2/lb and also in the bulk packages. Sometimes Aldis has them for 99c/lb but it's always in those tiny 6-thigh packs. I need at least 8-9 minimum for a whole meal. They didn't even have ANY b/s thighs last 2x I've been. It's just an inconvenience.

/endfirstworldproblemsrant

If I need boneless/skinless (which is very rare..) I have no trouble removing the skin and de-boneing the meat. That said, I usually get my chicken from BJs where they have Purdue parts in huge vacuum sealed packaging, usually 4 parts to a bag, 8 bags to a package, throw it in the freezer as-is. Just detach the number of bags you need and defrost. $1.19/lb, but I don't have to deal with packaging them for the freezer and doesn't take up a lot of space.

 

[DoWhat]

How come fried chicken thighs have more bones than the in-bone frozen ones?

 

[lucky_bee]

If I need boneless/skinless (which is very rare..) I have no trouble removing the skin and de-boneing the meat. That said, I usually get my chicken from BJs where they have Purdue parts in huge vacuum sealed packaging, usually 4 parts to a bag, 8 bags to a package, throw it in the freezer as-is. Just detach the number of bags you need and defrost. $1.19/lb, but I don't have to deal with packaging them for the freezer and doesn't take up a lot of space.

See, I used to not bother with BJs meat bc I could always find thighs cheaper at FL. And I have a vacuum seal so it's not a big deal to divide myself and freeze.

 

[Homer J]

How do you cook them? When I have them, which is infrequently, I pan fry them skin side down then transfer to the oven. I assume since y'all don't buy them with skin (or taste, I would imagine) that you must be cooking them differently.

Crock Pot chicken adobo. Yummy!

Ingredients

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces (We replace this with about two dozen boneless, skinless thighs)

Directions

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

 

[GWguy]

See, I used to not bother with BJs meat bc I could always find thighs cheaper at FL. And I have a vacuum seal so it's not a big deal to divide myself and freeze.

I have a vacuum sealer too, and you're right, no issue to buy bulk and package. I figure by the time I hunt, find, spend time on re-packaging, the cost of the vacuum bags....... it was just easier to buy the BJs pre-packaged. The few cents per pound I might save is not important to me.

 

[GeorgiaCorgi]

Crock Pot chicken adobo. Yummy!

Ingredients

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces (We replace this with about two dozen boneless, skinless thighs)

Directions

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Sounds good. Can I use regular soy sauce if I am not worried about the salt? And I assume this is white vinegar? I also like to use my pressure cooker when possible to save time. Wonder if this would work if I set it on low pressure for 20 minutes, then let it slow cook for an hour or two.

 

[DoWhat]

Crock Pot chicken adobo. Yummy!

Ingredients

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces (We replace this with about two dozen boneless, skinless thighs)

Directions

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Sounds awesome and will definitely try it.
Thank You.

 

[LostNFound]

I'm just remembering how orgasmic some of you were when Weis announced it was taking over some of the old Food Lions. Almost as much as when y'all celebrate another national chain restaurant opening up.

worst mistake ever made around here was removing the like button because some update couldnt jive with it.. should really bring it back.

 

[lucky_bee]

I have a vacuum sealer too, and you're right, no issue to buy bulk and package. I figure by the time I hunt, find, spend time on re-packaging, the cost of the vacuum bags....... it was just easier to buy the BJs pre-packaged. The few cents per pound I might save is not important to me.

I agree. I'm not going to balk over a few cents, but I'm usually in only BJs for other household items, and only once every 6-8 weeks. I have very little storage space in my house In the past their meat prices weren't worth any extra trips vs what I was spending at FL. However, it might be soon if I continue to strike out on meat selection elsewhere.