Text 19916, 124 rader
Skriven 2009-01-20 15:13:11 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19872 av Carol Shenkenberger (26388.cooks)
Ärende: Cooking habits
======================
Hi Carol,


 >  CS> We just got a big hunk to make into ground beef. A fairly lean sort
 >  CS> with no obvious marble traits but not totally fat-free.  Don's gonna
 >  CS> make it up tomorrow.  Probably 6 lbs of ground beef there?
 CS>  >
 > That much ground beef would last us several months.  I used the last of

 CS> Umm, notice the kidlit in the background and meatballs?  Either way
 CS> don ended up sealing it in vacumn bags by accident so it may become
 CS> something else. He agrees he's not that fond of the ground beef scares

We usually let ours "age" a bit before using as well. (G) Got a vaccuum
sealer a while back; found it works best with the name brand bags vs the
store brand.

 CS> and he loves a bit
 CS> 'tartare' so it's safer to freeze first then do it at home on our own
 CS> grinder.

I'm hesitant on eating raw meat meat, no matter where it comes from.
I've got enough health issues that I don't want to compromise further so
just stay away from it.


 CS> It's in roughly 2 lb sections.

That'll keep you cranking for a while. (G)


 >  CS> Also got a large pork loin (it's about 2o inches?) to cut into 1inch
 >  CS> thick steaks.  Should make 20 or so of them.
 CS>  >
 > Sounds good to me; how lean is it?

 CS> Pretty much lean.  I like to be able to slice it thicker so we get it
 CS> whole now and cut it down to what we want.

But it would take too long for me to eat by myself.


 >  CS> 1 good sized pot roast, 5 lbs or so, that we will cut to 1.5 lbs each
 >  CS> for cooking.
 CS>  >
 > I'd use some of the sub cuts for beef stew or curry.

 CS> We might, but we all love soft potroasty meats too.

OTOH, we'll do all sorts of stuff instead.  Steve got a leg of lamb at
Publix yesterday; I'm going to make curry from some of it.  Then, just a
bit ago, he decided he wanted to grind some for gyros.  Not sure what
we'll do with the rest of it; I'll probably roast the bone with some
veggies for stock.

 >  CS> 1 nice 3 lb or so mostly unfatty rump roast now marinading for beef
 >  CS> jerky.
 CS>  >
 > We'd probably make about half into jerky & half into something else.

 CS> Naw, and we ate most of the jerky already ;-)

That's what it would be like in our place if the girls were still at
home. Steve made some jerky before I went to Las Vegas (not sure just
when) and there was still some when I came back.

 >  CS> Once properly chopped down, this is 6-8 weeks of red meat for us
 >  CS> easily.
 CS>  >
 >  CS> Heck, might be 12 weeks worth!
 CS>  >
 > I know; we buy more poultry and do a lot of meatless meals.  Besides the
 > meat balls, there are a couple of chicken thighs in the sauce I've got
 > going.  They'll be a "sorta chicken cacchitori" for dinner tomorrow;
 > quick & easy after church.  I baked them in a separate pan when I baked
 > the meat balls.

 CS> Once I add in fish and chicken, I estimate 12 weeks or meat there.


Freezer full?

 >  CS> Naw, none at all.  My only real taro recipe is a thick soup where it's
 >  CS> mixed with potatos and heavy cream to make a wonderful spicy soup.

 > I might have some recipes; I'd have to check the Hawaiian cook books I
 > have.  Sam Choy's would be the one most apt to have any.

 CS> I have others, I just like that one the best ;-)


Good for weather like this.  They hinted that we might see some snow
today but it's not looking favorable--not enough clouds, too much sun.


 >  CS> I fixed just 3 eddos (small taros) for the taste test feature of them.
 CS>  >
 > Maybe the next picnic will gravitate toward Hawaiian food.  Kalua pork,
 > chicken long rice.................

 CS> Oh yes!

If you host the picnic, it'll be a no brainer. I'll do the chicken long
rice.


 > IIRC, I tried a small bit of the eddo and did like it much (G) better
 > than poi.


 CS> LOL!  You'd like fried cockroaches better than poi!

Only if I didn't have to see what I was eating.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

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 * Origin: Sew! That's My Point (1:396/45.28)