TGPWS 7: New Year. See if we can wash the stink off.

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1L19

Bought an X
Location
Sacramento
Pack of 100 Nitrile gloves pre-Covid : $10
During height of Covid last fall/winter: $20
Now: $30

When (if?) they drop back down I’m buying a pallet.
I don't see them coming down anytime soon. So many more industries now require them when it used to be mostly health. What gets the bump now is style. Say you put out your own line of Xterra nitrile gloves. Full logo etc.

"Daddy I want a pair of ffxcores brand nitrile gloves! There is a big dirty X on the back!"
 

Muadeeb

Nissan al Gaib
Admin
Location
Dallas
Mmmm anchovies, bacon, and black olive pizza. Haters gonna hate.
haters.gif

And I'm going to hate.
 

Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
Pack of 100 Nitrile gloves pre-Covid : $10
During height of Covid last fall/winter: $20
Now: $30

When (if?) they drop back down I’m buying a pallet.

Right? I use for work. Luckily, I bought 3 cases right before the pandemic. I'm starting to get low though
Thankfully we use them at work and get them by the pallet load. We've got a couple pallets of each size so I have boxes in each vehicle and tool box..


..and shooting bag and med kit
 

TheCrabby1

I Smell Fishy
Supporting Member
Location
Burtonsville, Md
Were these self caught? That rockfish is identifying as a fish stick.
Yes , it's just the way I cut them up . You can tell by how light the coating is [ Louisiana fish fry , Old bay mixture ] I don't do NO WET BATTER on anything I cook . Just my preference. Tarter /cocktail sauce off to the side ; I just thru some bacon/jalapeno mustard on the plate to try somthing diff . I won't do that again !!
 

1L19

Bought an X
Location
Sacramento
Next time you make broccoli, try sprinkling ground/powdered mustard on it along with salt and pepper. It tastes great and it actually makes it much healthier.
Powdered mustard makes something healthier? I admit I was going to crack you for that when Lance set me straight:


Thank you for that comment or I'd never have known.... and I use Colemans Mustard Powder like it's going out of style.
 

1L19

Bought an X
Location
Sacramento
Yes , it's just the way I cut them up . You can tell by how light the coating is [ Louisiana fish fry , Old bay mixture ] I don't do NO WET BATTER on anything I cook . Just my preference. Tarter /cocktail sauce off to the side ; I just thru some bacon/jalapeno mustard on the plate to try somthing diff . I won't do that again !!
I use this on everything including my salmon last night.

Combine 1T mustard powder, 1/8t salt and 1/8t white pepper. Add 1-1/2t hot water and mix until it's a paste. Add 1/2t vegetable oil and 1/2t of rice (or whatever) vinegar to finish it up. You can leave out the vinegar if you want it hotter... I do. Also you can thin it with more water if you like. Let sit 10 minutes. Give it a go if you like.
 
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