Text 20018, 111 rader
Skriven 2009-01-23 08:30:17 av Carol Shenkenberger (26533.cooks)
  Kommentar till text 19916 av Ruth Haffly (1:396/45.28)
Ärende: Cooking habits
======================
    
 >  > 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.

We are new to it.  I like to be 'greener' on plastics in general but there
are times when it's just right for the job.

 >  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.

Sensible for you.  Don however dearly loves raw ground beef and fact is, I'm
rathr partial to a little myself if I know it's been properly handled.

 >  CS> It's in roughly 2 lb sections.
 > 
 > That'll keep you cranking for a while. (G)

Naw actually that takes not long at all.  THe manual unit is pretty sturdy
and will chew that down pretty fast.  I'd rather not do 6 lbs at a shot with
it as it is manual, but 1-2 lbs is easy enough.

 >  >  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.

Naw, we cut it to about 3/4-1 inch thick medallions.  Don's got 2 defrosting
for tonight.  That will feed 3 of us easy. I think he wants me to show him my
method which is quite different and more a rare almost pork (pink still
inside).

> 
 >  >  CS> 1 good sized pot roast, 5 lbs or so, that we will cut to 1.5 lbs eac
 >  >  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.

With a kid still home, the larder doesnt stretch to lamb, but then again, we
have lots of same priced seafoods so it's just a choice we make.  I checked
witht he base and they will give Charlotte a free cholestrol screening as I
run high and it is genetic.  The saving grace is I found out fairly young and
seem to be holding out well.  I want the same for her if she's got the
problems.

Lamb, is pretty high in that stuff so for us would be a specialty meat.

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

Naw, not even half way in the chest freezer. But we are out of some favorites
so I will be shopping for more of those things shortly.  I al out of all
fresh veggies just now.  Sounds like time to the Asian Market!

 > 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.

We escaped with just a few flurries so far.  As long as i dont have to drive
ti work in it, I rather do not mind it.  I might even go out and play a
little in it ;-)

 >  > 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.

Oh!  I never did master that one.  I have some recipes for it though.  It's a
very simple delight, very much up my alley in tastes.  I could make a
red-roasted pork to match it (for us vegetarians) with a small hunk of about
2 lbs or so.

 >  > 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.

Snicker!
              xxcarol

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