Text 20096, 157 rader
Skriven 2009-01-24 23:20:08 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20018 av Carol Shenkenberger (26533.cooks)
Ärende: Cooking habits
======================
Hi Carol,


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

I think we got ours in fall of 07 so it's not that old either.  You are
right; there are certain things it does do so well.  It saves a lot of
space in the freezer when we stock up on grains.

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

The proper handling is the key issue there.  With the problems that
peanut butter is having over the last couple of years, it makes me glad
I hate it. (G) This peanut paste used in energy bars is also having
issues.


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

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

Steve said he was a bit disappointed on how the Kitchen Aid handled
grinding the lamb vs how the old Kitchen Center did.  But, with the
latter, he started with lamb that had been ground once before we bought
it.  With the KA, he took the meat from the bone and I guess it had more
gristle than he really would have liked.  We'll have to find some that's
fairly gristle free to try in the KA grinder.

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

It would still take a while for me to go thru as Steve still isn't too
gung ho on pork.

 >  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> With a kid still home, the larder doesnt stretch to lamb, but then
 CS> again, we have lots of same priced seafoods so it's just a choice we

Yes; we didn't really get into lamb until we got to HI. Then we met a
friend of ours from church (retired Army) in the commissary one day; he
was getting some lamb chops.  He told us how to fix them; we tried them
and a few other ways to use it.  It's still not a big part of our meat
consumption but it's a nice change.  We're trying to get seafood that's
not farm raised so yes, it is about as pricey as the lamb. (This lamb
was from Publix, on sale, one of their Greenwise meats--no hormones or
antibiotics.)

 CS> make.  I checked witht he base and they will give Charlotte a free
 CS> cholestrol screening as I run high and it is genetic.  The saving
 CS> grace is I found out fairly young and seem to be holding out well.  I
 CS> want the same for her if she's got the
 CS> problems.

Good to know so she can keep tabs on it.


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

As it is for us.  We don't eat a whole lot of it, same with beef.  Most
of the time our meat is poultry actually.


 > Freezer full?

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

We'll do our major trip after payday.  Had to get a few things at
Brighter Day today; ended up getting a few more than were on the list
but saved having to run back up there.

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

We got nothing, not even rain from that system. Got the rain tonight
into tomorrow.

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

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


Sounds good.  Steve can actually do a good Kalua pork, even tho he
doesn't care for it.  Maybe if we can find one like Janis got.....  We
could also make mochi and halpia. (G)


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

 CS> Snicker!

Welllllllllll.........................................


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


... gnorw og...  gnorw og...  gnorw og nac gnihton

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